Despite the fact that it is much more difficult to get game than to buy an already peeled and gutted bird in the store, it is not at all difficult to cook it. But in terms of taste, it will greatly surpass any store chicken.
Duck with cherry
For the recipe you will need:
- a duck weighing about 2 kg;
- 500 g of pitted cherries;
- 250 ml of red wine;
- spices, salt, pepper - to taste.
Wash the peeled and gutted duck carcass and pat dry with a paper towel. Rub it on the outside and inside with a mixture of salt and black pepper. Wrap with cling film, prick the breast and legs with a fork, leave for 2-3 hours.
Cover the baking sheet with foil, place the carcass on it. Preheat the oven to 180 ° C, send the baking sheet there. Bake the duck at this temperature for 1-1.5 hours, from time to time pour over the fat flowing from the carcass.
While the carcass is cooking, pour over the pitted cherries with wine. Add spices, salt, pepper, simmer for a few minutes. A few minutes before the duck is fully cooked, remove it from the oven, pour over the cherry sauce, put it back in the oven and fry until tender.
To check the readiness, pierce the carcass in the thickest part, if the juice flowing out of the hole is transparent - you can get the duck. Transfer it to an ovenproof dish. Pour the juice released during frying there. Garnish the duck with cherries when serving.
Quail with cherries and honey
For the recipe you will need:
- 5 carcasses of quails;
- 200 g pitted cherries;
- 1 tbsp honey;
- 2 heads of garlic, peeled from the top husk;
- salt, pepper, bay leaf.
Salt and pepper the peeled and washed quail carcasses. Inside each, put a few peeled cherries, tie your legs with a thick thread or a tourniquet.
Pour 2/3 cup of hot water into a saucepan, dissolve a tablespoon of honey in it. Heat the mixture a little (without boiling), add the remaining cherries to it, stir and remove from the stove.
It is better to bake quails in a cast iron stewpan or deep cast iron pan, but any other baking dish will do. The temperature in the oven should be high - 240 ° C. Bake the carcasses until golden brown, turning from time to time so that they cook evenly. As soon as the crust appears, reduce the temperature to 180 ° C. Before that, take out the quail mold, pour the cherry-honey mixture, garlic, cover the mold with two layers of foil and send it back to the oven. Bake for about an hour more.
