Chubby ducks are very good for stuffing. The poultry has enough subcutaneous fat to saturate the meat, making it juicy. To soften the sweetish "greasy" taste, the duck is stuffed with sauerkraut or apples. Loose buckwheat porridge also perfectly absorbs fat, making it only more aromatic and tasty.
It is necessary
-
- frozen duck;
- salt;
- needle and thread;
- wooden toothpicks.
- Apple filling:
- sour apples (about 1 kg).
- Sauerkraut filling:
- sauerkraut (300 g);
- onion (1 piece);
- butter (100 g).
- Buckwheat filling:
- buckwheat or done (1 glass);
- water (1, 5 glasses);
- dried mushrooms (20 g);
- onion (2 heads);
- vegetable oil (2 tablespoons).
Instructions
Step 1
Remove the duck from the packaging. Put it to defrost. Look in the belly of the duck for a bag of giblets. If you are not immediately going to cook the soup, then put the giblets in the freezer. Imported ducks usually do not need singeing and feather removal, but take a close look at the carcass anyway.
Step 2
Rinse the duck in the sink and pat dry with paper towels. Rub the inside and outside of the bird with salt. Prepare any of the fillings below.
Step 3
Apple Filling: Wash sour or sweet and sour apples. Cut them into four pieces and remove the core. Cut the apples into thick slices and place them in the belly of the duck. Sew up the hole with some thread or pin it off with toothpicks. Place the bird on a baking sheet on the back. If you have a special duck on your farm, make a dish in it. Add half a glass of water to the duck. Cover the bird with the remaining apple slices and place in the preheated oven.
Step 4
Sauerkraut filling Squeeze the excess liquid out of the sauerkraut and place in a skillet with vegetable oil. Cover and simmer until half cooked, the cabbage should not be completely soft. Chop the onions and fry in another pan. Combine the onion and cabbage and fill the prepared duck with this mixture. Sew up the belly and place in the oven. Add some water to a baking sheet or roaster.
Step 5
Buckwheat filling Soak dried mushrooms in water. After two hours, boil them in the same water until tender. Remove the mushrooms and chop. Mushroom broth can be used to cook buckwheat porridge by boiling water in a saucepan. While the water is boiling, sort out the buckwheat. Salt water and add cereal. Stir, remove the floating grains with a spoon. Cook for 15-20 minutes, stir occasionally. Cover the pot with a lid, turn off the heat and leave the porridge to simmer. Finely chop the onion and fry it along with the boiled mushrooms. Mix the mushrooms and onion with buckwheat and stuff the duck. Fasten the opening in the belly and place the carcass on a baking sheet. Add some water to the bottom and place in the oven.
Step 6
Cook at 200 degrees for about two hours. Remove the baking sheet from time to time and pour the juice over the duck. Spoon it with a spoon and pour it over the carcass.
Step 7
Remove the finished dish from the oven. Remove the threads or toothpicks from the belly of the duck. Use a tablespoon to scoop out the filling and place in a separate container. The carcass can be cut into pieces right away, or it can be served whole on a platter.
Step 8
Serve the duck stuffed with sauerkraut or apples, garnished with crumbly potatoes or mashed potatoes. Serve juicy sauerkraut or light vegetable salad with the buckwheat filling.
