Duck meat is healthy and balanced in the content of useful microelements, B vitamins, potassium, phosphorus, iron, copper, folic acid and riboflavin. And duck fat helps to cleanse the body of harmful carcinogens. It is not difficult to learn how to cook duck dishes, they will surely please even the fastidious gourmets.
It is necessary
- For duck stew:
- - medium size duck;
- - 600-700 g of potatoes;
- - 1 carrot;
- - 1 parsley root;
- - 1 head of onion;
- - 1 tablespoon flour;
- - 0.5 cups tomato paste;
- - Bay leaf;
- - black peppercorns:
- - parsley;
- - vegetable oil;
- - spices to taste;
- - salt.
- For a duck with oranges:
- - duck about 2, 5 kg;
- - 6 pieces of oranges;
- - Apple;
- - 500 ml of dry red wine;
- - a teaspoon of mustard;
- - 2 teaspoons of sugar;
- - a sprig of rosemary;
- - a tablespoon of starch;
- - parsley;
- - ground black pepper;
- - salt.
Instructions
Step 1
Duck stew. Defrost the duck, rinse thoroughly, cut into small pieces and season with salt. Cut the fat removed from the carcass into cubes, put in the pan and put on low heat. When the fat is melted, place the duck pieces in the skillet and brown on all sides. Sprinkle the pieces with flour, stirring occasionally, fry them for another 4-5 minutes and transfer to a separate bowl.
Step 2
Peel, wash, dry and cut the potatoes into wedges. Pour vegetable oil into a clean skillet and fry the potatoes. Peel and chop finely onions, parsley root and carrots. Salt them lightly in the fat that the duck was roasted in.
Step 3
Place the duck pieces in a saucepan, pour in some hot water, cover and put on low heat. After 30 minutes, add the sautéed vegetables and fried potatoes, bay leaves, peppercorns and tomato paste to the duck. Mix everything well and simmer the stew until tender.
Before serving, remove the bay leaf, put the stew on a plate along with vegetables and sauce. Wash the parsley, dry, chop finely and sprinkle on the stew.
Step 4
Duck with oranges. Rinse the duck carcass, blot with a napkin and rub well inside and outside with salt and pepper. Wash one orange under hot water, cut the zest from it and squeeze the juice from the orange. Peel two more oranges and an apple, cut into wedges and fill the duck with them. Attach a sprig of rosemary and sew up the belly of the duck with thread, or chop it off with toothpicks.
Step 5
Heat the oven to 200 degrees. Place the duck breast side up on a baking sheet. Pour in 250 ml of dry red wine and place a baking sheet with duck in the oven for 30 minutes. Then take out the duck and often prick its skin with a fork, pour in the remaining wine and place the duck back in the oven. Cook for another hour, occasionally pouring over the roasting sauce.
Step 6
Wash another orange under hot water, wipe it off, cut into thin slices and place them over the duck carcass 10 minutes before cooking ends. Cut the remaining two oranges in half and squeeze out the juice. Remove the duck from the oven and place in a warm place.
Step 7
Remove the fat from the frying sauce, and pour the sauce into a saucepan, add the juice of three oranges, mustard, zest, sugar, mix everything well and cook over medium heat for 5 minutes. Strain the sauce through a sieve or gauze filter and thicken with starch. To do this, mix the starch with a little cold boiled water, stir well so that there are no lumps and add the liquid solution to the sauce.
Remove the threads or chop the toothpicks from the duck and lay out the dish, garnish with orange slices, parsley and serve with sauce.
