Duck dishes are present in the traditional menu of different countries. In the Russian culinary tradition, there are more than 200 ways of preparing this type of meat. Roasted duck will delight you with exquisite taste and unforgettable aroma.
Nutritionists note that duck meat is rich in vitamins of groups A, B, PP, C, as well as potassium, sodium, magnesium, calcium, phosphorus, iron and magnesium. Doctors have found that eating at least 150 g of duck meat daily will relieve you of nervous exhaustion, overwork and stress. Such a useful composition cannot but delight true gourmets and people who care about healthy eating. Duck dishes are considered dietary, since the nutritional value is only 250 calories per 100 g of product. The majority of calories are found in fat, so it should be removed before cooking if you care about your figure.
Duck meat is not inferior in protein content to chicken meat, therefore it often becomes the basis of sports nutrition.
It is important to be able to choose the right duck. It is better to order a carcass in the village from trusted friends who will choose the most well-fed bird for you. If this is not possible, then buy the duck at the local market or store. Unfortunately, products of a foreign manufacturer are presented on Russian counters, that is, it is not possible to check the quality and age of the bird. In this case, pay attention to the appearance of the carcass. It should be shiny, yellowish in color, with rather thick skin and a dense layer of fat. Quality duck meat has a bright red color when cut.
There are several of the most common ways to cook duck. In the Russian version, it is traditionally prepared with apples. To do this, rinse the carcass thoroughly, salt and sprinkle with 1 tsp of lemon juice. Next, put 3-4 small sweet and sour apples inside the duck, add a pinch of cinnamon, nutmeg and a few pieces of bay leaves. Sew the belly with strong nylon thread and place in the oven at 220 ° C for one hour. Sprinkle the fat on the meat from time to time.
If you get too much fat when frying the duck, drain half into a separate bowl and store in the refrigerator. Then you can use it in other dishes.
You can also cook duck according to an old French recipe based on figs. You will need 100 grams of butter, 10 figs, 1 glass of white wine, 2 chopped onions, 2 carrots, 1 clove of garlic, a pinch of marjoram, 1 teaspoon of salt, a pinch of ground black pepper, and the zest of one orange. Fig berries must be poured over with wine and left for a day. Grate the duck with salt and pepper, put 40 g of butter and finely grated orange zest inside. Add the remaining butter to the roasting pan and place the carcass on top. Place the broiler in the oven for 20 minutes to brown the poultry. Next, drain the melted butter and add the wine, after removing the fig berries from it. Add water if necessary. Place in the oven for another hour to simmer.
At the end of cooking, add figs to the juice. Put the finished duck on a dish and pour over the juice formed during frying. If you want to add a spicy oriental flavor to the meat, add soy sauce mixed with honey and mustard in an arbitrary proportion, as well as Chinese white pepper. Duck dishes go well with any green vegetables.
