Duck is an extremely tasty meat. Duck can be stuffed, stewed, smoked, made into soups, roasts. The main thing is to observe the technology, and then the meat will be soft and juicy.
Oven-fried duck - a classic of the genre
The rosy duck with an appetizing crust will decorate any feast. Duck - tender meat, does not need marinade. Just make brine from salt, water and garlic, moisten a poultry carcass with it, leave for five minutes so that the meat is saturated with the taste of spices.
Take a baking dish with high sides, since the meat is fatty, there will be a lot of juice. Lay the carcass on its back, pour hot water into the mold so that it fills half a centimeter. Place in a preheated oven and make sure that the water does not evaporate. Moisten the duck every 15 minutes with the juice on the baking sheet until the meat becomes tender.
Peel and slice the apples, peel the oranges and cut them into slices. Cover the semi-finished poultry with fruit around the perimeter and bake until tender. Transfer the roasted duck to a plate, carefully drain the liquid from the leaf, dilute with broth, boil and thicken with starch - a teaspoon per liter of juice. Pour this broth on the bird, the skin will acquire a wonderful condition, it will become beautiful and glossy.
Duck - 1 pc., Water - 0.5 l, salt, garlic - to taste, apples - 4-5 pcs., Oranges - 2-3 pcs.
Duck with apples and oranges
A brilliant dish - stuffed duck. The filling can be very varied, for example, from fruits. Products required:
- poultry carcass 1.5 kg;
- oranges and apples, 200 g each;
- lime 100 g;
- olive oil for greasing the baking sheet;
- dry white wine 1 glass;
- starch 10 g;
- orange fresh juice 20 g;
- spices: bay leaf, parsley, dried thyme, 3-4 peppercorns, sugar, salt.
Brush the duck with olive oil, spice, sprinkle with thyme. Peel apples and citrus fruits from peels, seeds, films, cut into neat circles, stuff the bird with them. Place the lavrushka and herbs, sew up the incision with strong cotton thread or hold it together with wooden skewers.
In a chic society of fruits, put the bird in the oven for a quarter of an hour at a temperature of 190 degrees. Then lower the degree and leave the bird in the oven for an hour at a gentle temperature. Moisten the carcass from time to time, first with wine, then with the released juice. Remove the finished duck from the oven and transfer to a plate.
Pour juice from a baking sheet into a frying pan, add wine to it, bring to a boil, thicken with starch and remove from heat. Dilute this sauce with the juice of one orange. add sugar, salt to taste. Serve separately in a gravy boat.
Duck stuffed with cranberries
A very simple and very effective recipe. A juicy cranberry filling with a slight sourness just asks for fatty duck meat. The duck feels great in the company of berries, pleasant in all respects. Products: 1 poultry, 200 g of bread, 100 g of cranberries, 100 g of granulated sugar, butter, salt, pepper, a spoonful of dry wine.
Rub the duck carcass with pepper and salt, do not forget to do it from the inside. Mash the beak, cover with sugar, leave for 50-60 minutes for the berry to release its juice. Cut the bread into even small cubes and fry in butter. Mix with cranberries, pepper, it will be useful to pour 30 g of dry white wine into the piggy bank of the future taste. Fill the belly of the duck with the filling.
Fasten the incision, bake in the oven, where the duck with cranberry society will enjoy 1.5 hours at a temperature of 170 degrees. Put the finished bird on lettuce leaves, sprinkle with cranberries, herbs.
Cranberries can be replaced with sauerkraut. For the filling, finely chop one onion and simmer in a spoonful of butter. Cut the apple into small pieces at the same time. Rinse, steam and grind 10 pieces. prunes, a handful of raisins. Squeeze the cabbage 500 g from the brine and rinse. Add cabbage to onions, send an apple, dried fruits there. Stir and simmer for 2-3 minutes. Fill the belly of the duck with the filling and bake.
Festive duck
Some skill is required to prepare this dish. Remove the skin from the bird, this is done in this way: cut the skin along the back and carefully separate it from the carcass along with the wings and bones of the drumstick. Cut the meat from the bones, turn it into minced meat using a meat grinder. Together with the duck, roll the pork (200 g), a slice of bread soaked in milk, 2-3 cloves of garlic.
Add canned peas (1 can), whipped egg whites (3 pcs.) To the minced meat, salt and knead well. Stuff the poultry skin with minced meat, fasten the incision. Wrap the carcass in a cotton cloth, tie it with twine and cook in salted water for 20 minutes. Then put the duck on a baking sheet with the seam down, remove the fabric and put it in the oven, where it should spend 20-30 minutes.
Apply a net of cream or mayonnaise to the finished duck, this will add elegance and festivity to it. Decorate with vegetables, fruits, sour berries, eggs, pickled gherkins, as your fantasy tells you.
Duck stuffed with prunes and potatoes
Such a duck is prepared quickly, in haste. You will need: poultry 1 pc., 1.5 kg of potatoes, 200 g of pitted prunes, 0.5 cups of fat milk, seasonings, vegetable oil.
For minced meat, grate and squeeze the peeled potatoes. Salt, add black pepper, cover with hot milk. Finely chop the washed steamed prunes, combine with potatoes, fill the carcass with this minced meat, sew up the cut. Bake in the oven for 45-60 minutes, periodically pouring the melted fat on the bird.
Fry coarsely chopped potatoes for a side dish. Divide the finished duck into portions, pour over the liquid released during frying, cover the meat with fried potatoes, add fresh vegetable salad.
Duck stuffed in French
Prepare the filling: take duck liver and a piece of duck fat, chop finely, add basil, cilantro, season with salt and pepper. Stuff the minced duck carcass. Fasten the seam with wooden skewers and tie with strong thread so that the bird does not lose shape during cooking.
Fry in a deep skillet or roasting pan without a lid. Drain the juice, dilute with broth, thicken with flour fried until pink, add red dry wine. Light acid, many different aromas are mixed into a complex interesting bouquet. Wine in combination with duck behaves in an exquisite way, gives the meat a light sublime sound.
Pour the duck with this sauce, close the lid so that the aromas of the wine do not evaporate, but are absorbed into the meat. Simmer until cooked.
Duck 1 pc., Liver 200 g, duck lard 50 g, wine 1 glass, 1 glass broth, 1 bunch of herbs, spices.
Duck with mushrooms
Take a whole carcass of a young duckling, wash and pat dry with napkins. Rub the inside with salt and brush on top with a thick layer of hot mustard. Put in a hot oven, bake until tender at 170 degrees.
While the duck is roasting, cut any fresh mushrooms (1 kg) into strips and sauté in vegetable oil. When the mushrooms start juicing, add salt and add fine vermicelli (200 g) or another quick-cooked pasta to them. Cook for 15-20 minutes, stirring constantly. If there is not enough liquid, add a little milk.
Spass one onion separately, send to the mushrooms. When the pasta is done, add the crushed garlic, chopped cilantro, and parsley. Simmer for five minutes for the flavors and aromas to be introduced. Serve the mushrooms and noodles with the duck as a side dish.
Homemade soup
Duck meat and giblets make a hearty, aromatic soup. Products:
- meat 200 g;
- giblets 200 g;
- potatoes 0.5 kg;
- 1 carrot and onion;
- tomatoes 3 pcs.;
- water 2 l;
- sour cream 50 g;
- herbs, spices.
Pour the meat and giblets with plain tap water - this is the base for the broth. Add salt and bring to a boil. Cook, removing the foam, for ten minutes. The cooking time depends on the quality of the meat. Duck is fatty meat, so remove excess fat with a spoon. Prepare vegetables: potatoes, carrots, onions, peel, cut into small cubes.
First, dip the potatoes into the broth, cook at a gentle temperature for 10 minutes, then send the carrots and onions there, cook for another 10-15 minutes. The temperature should be kept to a minimum, do not allow the broth to boil too much.
Pour in sour cream, season with fresh chopped tomatoes, peppers, herbs. Boil for three to five minutes.
