Ducklings are oval-shaped dishes with a lid and thick walls, made of heat-resistant materials (ceramics, cast iron). This allows you to simmer food in the oven for a long time, and thanks to the tight-fitting lid, moisture is well retained in the roaster, and the dishes are juicy. In addition, ducklings are used for cooking and baking. Ducks, chickens, various types of meat and vegetables are cooked in it.
Duck in cherry sauce
To cook an appetizing duck in cherry sauce in a roaster, you will need the following ingredients:
- duck carcass;
- 1 carrot;
- 1 parsley root;
- 2 tbsp. l. olive oil;
- 500 ml of chicken broth;
- ground black pepper;
- salt.
For the sauce:
- 400 g cherries;
- 3 oranges;
- 1 lemon;
- 4 tbsp. l. flour;
- 70 g of sugar.
Peel the carrots and parsley root, then cut into cubes. Wash the duck carcass, pat dry with a paper towel or napkin and rub thoroughly inside and out with a mixture of black ground pepper and salt. Place the carcass breast-side down on the roaster, cover and sauté in olive oil over low heat for 15 minutes. Then pour the hot chicken broth over the duck and place the duck in the preheated oven for 40 minutes.
Prepare the cherry sauce at this time. To do this, squeeze juice from oranges and lemon, and finely chop or grate the zest. Wash the cherries, dry them and remove the seeds from the berries. Dissolve granulated sugar in warm water, add freshly squeezed juice, chopped zest and cherries. Mix everything well and let the sauce stand for 10-15 minutes.
Transfer the finished duck to a dish and leave in the off oven to keep the bird warm. Strain the juice remaining in the roaster by removing the fat, add cherry sauce, flour, a little water to the juice, stir well and bring to a boil. Pour the cooked sauce over the duck before serving.
Lamb with prunes
To cook spicy lamb with prunes in a duck, you need to take:
- 1 kg of lamb;
- 150 g pitted prunes;
- 350 ml of strong hot tea;
- 1 onion;
- 6 tbsp. l. chopped parsley;
- 0.5 tsp ground ginger;
- 0.5 tsp curry powder;
- a pinch of nutmeg;
- 2 tsp ground cinnamon;
- 0.5 tsp saffron;
- 5-6 st. l. liquid honey;
- 250 ml of meat broth;
- 120 g of almonds;
- 2 tbsp. l. chopped cilantro;
- 3 hard-boiled eggs;
- ground black pepper;
- salt.
Preheat oven to 180C. Put the prunes in a deep bowl, cover with hot strong tea, let stand for an hour and a half to swell.
Wash the lamb, remove the film and tendons, put in the roaster, add finely chopped onions, parsley, ginger, curry, nutmeg, cinnamon. Season with salt and pepper, cover the roaster with a lid and bake in the oven for an hour and a half to two hours until the meat is tender. Then remove the cover.
Drain the liquid from the prunes and add a little to the meat. Mix saffron with 2 tablespoons of hot water and pour it along with broth and honey into a roaster with meat. Keep it with the lid open in the oven for another half hour, periodically turning the lamb. Then add the prunes and stir. Place the meat on a large platter and sprinkle with the almonds and chopped cilantro, fried until golden brown. Decorate with egg wedges.
