Duck is one of the healthiest types of meat. It contains a lot of protein, minerals and vitamins. Duck can be cooked in a variety of ways, but it needs to be cut properly to do this.
It is necessary
-
- Duck
- Cutting board
- Knife
Instructions
Step 1
You can buy both frozen and chilled duck. If you have frozen poultry, it is best to defrost slowly in the refrigerator for 24 hours.
Step 2
After defrosting the poultry, be sure to check if you have put the guts inside the duck. Some stores sell ducks completely gutted, but some vendors put pouches of neck and entrails into the bird.
Step 3
Then we cut off the wings of the poultry carcass so that they do not burn if the duck is cooked in the oven. You also need to remove the tail along with the glands so as not to spoil the duck with a specific smell. If you plan on cooking soup later, it is best to put the cut pieces aside in the soup set.
Step 4
The next step is to preserve the duck skin while cooking. In order to prevent the skin from bursting and not letting the tasty juice flow out, you need to prick it. This is usually done with a sharp fork, knitting needle, or knife.
Step 5
Then pre-marinate the duck, brushing it with salt and spices.
Step 6
The poultry must be scalded immediately before baking. Put the duck on a baking sheet with the breast up and pour it with 1.5 liters of hot water from the kettle for a more even roast.
Step 7
Then, without pouring water from the baking sheet, put the duck in the oven and bake over low heat, occasionally pouring it with melted juice. Bon Appetit.
