Unfortunately, modern housewives do not cook duck dishes very often. There are several reasons for this. Firstly, chicken on the shelves of the store can be found more often, and it costs less, and secondly, there is a strong belief that chicken is healthy lean meat, but duck is full of fat and cholesterol. However, duck meat is very tasty and healthy. This bird can be baked whole or in pieces, stuffed, stewed, used for making salads and pie fillings.
It is necessary
-
- duck;
- spices;
- honey;
- vinegar;
- vegetable oil;
- garlic;
- salt;
- adjika;
- mayonnaise;
- buckwheat grain;
- pork fat;
- paprika;
- onion;
- sauerkraut.
Instructions
Step 1
In order to bake a duck, you need to choose a carcass weighing 2-2.5 kg, prepare the filling and pick up seasonings. As a filling, you can choose one of the classic options: buckwheat porridge, sauerkraut, apples, sour berries, dried fruits and citrus fruits. Or you can experiment and combine several types. You can take all kinds of seasonings for duck: salt, pepper and onions (required), basil, thyme, dill, parsley, coriander, cumin are also suitable. To bake it to get a golden, tasty crust, spread the duck with a mixture of honey and dry spices.
Step 2
To cook duck with buckwheat porridge, take the carcass and put it in water with salt and vinegar for an hour, then remove and dry. Then brush the outside and inside of the duck with a mixture of garlic, pepper, salt, adjika and mayonnaise.
Step 3
Prepare the filling. In vegetable oil, fry the onions and the giblets, cut into pieces. Add washed buckwheat to this, add broth at the rate of a glass of cereal to a glass of broth. Season with salt, pepper and add chopped garlic. Fry porridge over low heat until half of the liquid is absorbed, turn off. Stuff the duck with the resulting porridge, tie the legs, and sew up the hole. Place the carcass on a baking sheet and bake for about 2 hours at 190 degrees until tender, occasionally pouring over the excess fat.
Step 4
Another classic stew with sauerkraut. Rinse the poultry carcass, dry and chop into pieces. Lay out the bottom of the duck with thinly cut slices of pork fat, lay the pieces of duck on top, salt and pepper, add ground paprika. Cover the top with thin onion half rings, and make the last layer of sauerkraut. Pour in hot water or broth, bring to a boil, reduce heat and cover. Simmer over low heat for about 2 hours.
