Oven-baked wild duck is a very tasty and delicious dish, the main thing is to properly prepare the bird, carefully pluck out the feathers, remove the head and legs, and gut the carcass. For baking duck, a special dish is useful - a rooster, this is a deep oblong dish in which you can place the whole bird.
How to gut a wild duck properly
- The first step is to pluck the duck. There are two main ways to do this. In the first case, you need to take the bird by the legs so that it hangs upside down. Next, you need to start ridding the carcass of feathers, always against growth. The breast is plucked first, and the wings last.
- There is also a second way to pluck a duck, it is more convenient, as it will get rid of the fluff flying around the kitchen. For it, you first need to boil water, pour it into a deep dish, wait a little for the water to cool down to about 80 degrees Celsius. Then the carcass should be immersed in water for a couple of minutes.
- After the duck has been plucked, usually using the non-sharp side of the knife, the remnants of the feathers are removed from the carcass, then roll it in ground bran or the most common wheat flour and scorched over the fire (if you are in nature) or using a special burner (if cutting occurs at home).
- The next step is to clean the duck from soot and flour residues. Next, you will need to carefully get all the fractions out of the carcass, as well as remove the insides, cut off the legs, head, and tips of the wings. After that, the duck is washed very thoroughly under running water and kept in the refrigerator for two or three days.
- There is one trick to get rid of the characteristic smell of wild duck meat as quickly as possible. You should put the poultry on a baking sheet with water and place in an oven preheated to 220 degrees Celsius for 5 minutes. Then the carcass must be turned over to the other side and kept for another 5 minutes in the oven.
Duck with red cabbage and oranges
Ingredients:
- 1 duck weighing about 2.5 kg
- 2 celery stalks
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig of rosemary
- 250 ml white wine
- 250 ml water
- salt pepper
- 1 kg red cabbage
- 3 oranges
- 2 onions
- 50 g butter
- 50 g sugar
- 1 glass of orange juice
- 4 tbsp. wine vinegar
Cooking step by step:
1. Thoroughly rinse the plucked and prepared duck, blot with paper towels - the less excess moisture, the more beautiful, crisp and tasty crust will turn out. Next, rub the carcass with salt and pepper inside and out. Place the duck on a rooster or other suitable deep dish, breast side up.
2. Cut vegetables (onions, carrots and celery) and cover the duck on all sides. Add bay leaves and rosemary. Cover the roaster with a lid. Preheat the oven to 200 degrees Celsius and place the container with the duck there for an hour and a half. Remove the lid from the roaster 15 minutes before the end of cooking.
3. Remove the duck from the rooster, transfer it to an ovenproof dish or baking sheet and put it back in the oven, but after turning off the heat. Add wine and water to the roaster with vegetables and evaporate the contents on the stove by half. Strain the resulting sauce and then serve with the duck.
4. Now prepare the side dish: rinse the cabbage, get rid of the stump. Chop the leaves. Peel and chop the onion. Wash 1 orange and cut into very thin slices. Heat a little, add the onion and orange and cook until the onion turns yellow.
5. Add orange juice and cabbage, season and simmer covered over low heat for 40 minutes. Remove the zest from one of the remaining oranges using a fine grater. Stir the zest into the cabbage 10 minutes after the start of braising.
6. In a separate saucepan, melt the sugar to form a light yellow caramel mass. Squeeze the juice of the orange from which the zest has been removed. Add wine vinegar, stir. Peel the remaining orange, chop the pulp. Along with the caramel mass, add to the cabbage garnish at the end of the stewing.
7. Serve: Divide the duck into portions, put on plates, place the side dish next to it. Serve the sauce separately. You can also serve dumplings and corn biscuits with the duck.
Duck "Barbara"
Ingredients:
- 1 duck, prepared for cooking, weighing about 1.5 kg
- 200 g gingerbread
- 100 g almonds
- 100 g raisins
- 100 ml brandy
- 50 ml of boiled water
- 2 tbsp. tablespoons of vegetable oil
- salt pepper
Cooking in stages:
1. Rinse the carcass well with cold running water. Rub the spices inside and out. Crumble the gingerbread cookies, but not too finely. Rinse the raisins, discard them in a colander, let them dry properly. Stir in gingerbread cookies, raisins, almonds, brandy, and water.
2. Start the prepared duck, sew up with culinary thread. Place the bird in a rooster or deep oblong dish, pour over heated oil. Bake in the oven at 200 degrees Celsius for an hour and a half.
3. When the skin begins to turn brownish, remove the fat and pour half a glass of water into the mold. Continue baking until cooked through, pouring the juice over the poultry from time to time. Remember to remove the culinary thread before serving.
Duck with prunes
Ingredients:
- 1 prepared duck weighing about 1.5 kg
- 200 g prunes
- 2 carrots
- 100 g butter
- 2 eggs
- 1/2 cup milk
- 2 slices of white bread
- salt pepper
- sour cream, powdered sugar
- carrots for decoration
Cooking step by step:
1. Rub the duck inside and outside with spices. Stir in chopped white bread, eggs, milk and softened butter, beat with a blender until smooth. Rinse prunes and soak in hot boiled water. Boil the skin and cut into cubes.
2. Stir in the bread and butter mixture, carrot slices and chopped prunes. Start the duck carcass with this mixture and sew up with cooking thread. Pour some water into a rooster or deep oblong shape and place the duck there. Bake for an hour and a half in an oven preheated to 200 degrees Celsius, periodically pouring juice from frying on top.
3. Several times during cooking, brush the surface of the duck with a thin layer of sour cream and sprinkle with powdered sugar to achieve an appetizing glossy crust. Cool the finished duck, take it out of the duck, remove the threads, place the bird on a dish and decorate with carrot pounds.
Roasted duck with apple sauce
Ingredients:
- 1 prepared duck weighing about 1.2 kg
- 50 g celery
- 50 g carrots
- 1 small onion
- 1 bunch of green onions
- 2 apples
- 1 tbsp. a spoonful of tomato paste
- 200 ml cider
- 1 tbsp. a spoonful of thyme
- salt pepper
Cooking in stages:
1. Rinse the duck with cool water and pat dry with a paper towel. Rub the outside and inside with salt and ground pepper, and also rub the carcass with thyme on the inside. Rosemary can be used in place of thyme in this recipe.
2. Peel and finely dice the onions, carrots and celery. Place the duck and vegetables in a rooster and cook for 45 minutes in an oven preheated to 200 degrees Celsius. Measure out one glass of clean, filtered water and periodically add to the duck until the glass is empty.
3. Peel the apples, cut each into four parts. Remove the stalk and seed core. Cut the pulp into small cubes. Remove the cooked duck from the oven, remove the carcass from the mold, transfer it to a serving dish and store in a warm place. Add half of the crushed apples and tomato paste to the rooster, pour in the cider.
4. Place the rooster on the stove and heat until the sauce thickens in the bowl. Strain it through a sieve, add the rest of the apple pieces and heat again over low heat. Butcher the duck - separate the legs, cut the breast from the bone. Place on a platter, serve with the sauce. As a side dish, you can serve stewed vegetables - red cabbage, savoy cabbage, pumpkin.
Baked duck legs
Ingredients:
- 4 duck legs
- 200 g long grain rice
- 150 g chanterelles
- 2 cups broth
- 2 carrots
- 1 tbsp. a spoonful of chopped greens
- 2 bay leaves
- 2 tbsp. spoons of honey
- 1 teaspoon each rosemary and dried thyme
- butter
- salt pepper
Cooking in stages:
1. Season the duck legs and brush with butter. Rinse the rice to clean water. Place the rice in a deep baking dish and cover with the broth. Add the legs and bay leaf. Cover and simmer for 45 minutes until rice is done.
2. Remove the duck legs from the mold. Transfer the rice to a separate dish and place in a warm place. Place the legs back into the mold, brush the surface with honey, sprinkle with chopped herbs and put in an oven preheated to 220 degrees Celsius for 10-15 minutes until a beautiful crust forms.
3. For garnish the chanterelles, rinse thoroughly. Peel the carrots and cut into circles. Stew mushrooms and carrots in oil in a pan for 5 minutes, add rice, spices, salt. Serve with duck legs.
