Duck meat is packed with micronutrients and vitamins. Duck fat is used in frying because it contains almost no cholesterol. Nutritionists are also partial to duck meat and include it in the diet of people who want to lose weight. In addition, properly cooked duck has a delicious, delicate flavor and aroma.
It is necessary
-
- duck weighing 2-2.5 kg
- sour green apples - 3-4 pcs
- prunes - 200 g
- salt
- spice
- honey - 15 g
- sour cream - 200 g
- soy sauce - 50 ml
- buckwheat - 100 g
- Bay leaf
- water
- a tablespoon of vinegar
- 2 teaspoons vegetable oil
- onions - 2 pieces
- carrots - 1 pc
- greens
- vegetables
- pan
- oven
- culinary brush.
Instructions
Step 1
It is often possible to buy duck frozen, but you can buy chilled or fresh poultry. The duck should be thawed slowly at room temperature and then cooked immediately. To cook a soft and tender duck, you need to purchase fresh poultry and marinate it first. To do this, boil a tablespoon of salt, 2 bay leaves and black pepper in 1 liter of clean water. When the solution has cooled, add a tablespoon of vinegar and a teaspoon of vegetable oil. Place a duck carcass weighing 2-2.5 kg into this mixture and leave in a cool place for a day.
Step 2
When the duck is marinated, you need to thoroughly grease it with spices inside and out. You can use cardamom, black pepper, turmeric, salt, paprika. Lemon juice, orange juice, soy sauce or ginger are also suitable. The fat does not need to be cut, it is mainly located under the skin and is melted during cooking, leaving a crispy crust.
Step 3
Prepare the filling. To do this, boil 200 grams of buckwheat porridge and mix it with fried onions and carrots. Add finely chopped parsley and steamed prunes. Peel green sour apples and cut into 4 pieces. Fill the inside of the duck with a mixture of porridge, onions, prunes and apples. Sew up the hole with thick thread and place the bird, breast side up, on a baking sheet or rooster.
Step 4
Bake at 200 degrees for 1 hour. Then reduce the heat and remove the duck. Using a cooking brush, brush the skin of the bird with a pre-made mixture of sour cream, honey, butter, and ice water. Put the bird back in the oven and leave until cooked through. When the duck is browned, you need to get it out. The degree of doneness of the bird can be determined using the length of the needle. To do this, pierce the duck meat in the breast area and look at the color of the juice released. When the duck is fully cooked, it is transparent in color.
Step 5
When the duck is done, remove it from the oven and place it on a large flat dish, garnish with fresh vegetables and herbs. Butcher when serving. Duck cooked in this way turns out to be tender, juicy and very tasty.
