Stuffed duck - recipes, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Stuffed duck is a bright, juicy and unforgettable accent of any festive feast. As the well-known Russian proverb says: "The duck is flat from the toe, it can be wild and yard, newspaper and lame, very smart." It is no coincidence that this bird was moved from the wild to rural yards, because it is the stuffed duck that becomes the main holiday of the stomach, which everyone is looking forward to.

Basic principles and cooking methods

Apples, quinces and oranges, potatoes and cabbage, buckwheat porridge and mushrooms - all this and more goes well with duck meat. Stuffed with fruits, mushrooms and vegetables, stuffed duck with a delicious crust will be the main decoration of any celebration. It has long been a tradition in Russia to cook this dish on a special occasion. After all, it is not in vain that they say: "A bird on the table is a holiday in the house." Culinary traditions recommend preparing the filling frompotatoes, buckwheat porridge, cabbage or mushrooms. If you want something unusual, you can stuff the duck with cherries, oranges, quince, as well as nuts or mushrooms.

Before considering this or that recipe, it is worth getting acquainted with some features of duck meat.

Carcass preparation

There is plenty of fat in the duck, so it is better to remove its excess when cutting. This is especially true of the area near the legs and tail. It is also recommended to remove the skin from the neck. The duck is baked for a long time, so it is advisable to immediately remove the very tips of the wings - they will burn anyway. The duck tail contains specific glands that give the dish a rather unpleasant taste. If it is not removed, the stuffed duck will be spoiled.

The bird should be well cleaned of stumps and feather residues. This is very convenient to do with ordinary tweezers. You can set it on fire. After that, the duck should be washed again and dried with a paper towel.

When the carcass is fully processed and cleaned, you can start preparing the filling. But before that, you should spread the duck with spices and marinade. Regular s alt and black pepper tossed with basil, curry, Italian or Provence herb mix, all pair perfectly with duck meat. Many people prefer to add mayonnaise, sour cream or mustard to the marinade.

Culinary Features

Of course, before stuffing the bird with a wide variety of fillings, it is necessary to remove the insidesand rinse it well. The duck is stuffed, putting the filling in the hole on the stomach, which is then sewn up with a strong cotton thread. You also need to close the hole at the top of the body - just wrap the skin from the neck inward and fasten it with a thread.

Whole stuffed duck is baked in a roaster or in a special sleeve. You can simply wrap the carcass in foil and send it to the oven, smearing it with the rest of the fat. It is desirable to cook the dish in the oven, but no one forbids doing this in a slow cooker or in a goose. The optimum temperature is 200-250 degrees. How long it takes is hard to say. Usually at least two hours. In the process of cooking, the stuffed carcass needs to be turned.

Duck stuffing

It cannot be said that duck meat is friends with absolutely all products. Still, there is a certain pattern that should be followed in order to get a truly tasty and festive dish. So, for example, very often buckwheat or rice porridge, as well as potatoes, are used as a filling. The duck is stuffed with apples and sauerkraut. Nuts, dried fruits, prunes, dried apricots and raisins are the ingredients that go well with duck meat.

Also, the bird can be stuffed with fruits and vegetables. It is worth saying that they are first stewed or fried. The main components are most often browned onions and carrots. Sweet pepper is another component that goes well with duck meat. Simply put, there are a great many options for stuffing duck carcasses. Remainsjust choose the most suitable recipe.

Stuffed duck: the best recipes

Sauerkraut filling definitely deserves the attention of housewives, and all because this component harmoniously complements the taste of duck meat. So, to prepare the dish you will need the following ingredients:

• Vegetable or olive oil.
• Almost a whole kilo of sauerkraut.
• A handful of dried apricots.
• Two medium onions.
• Two small apples.
• The duck carcass itself (gutted and cleaned according to all culinary traditions).

Cabbage should be washed and put in a colander. Cut the onion into half rings and fry in a deep frying pan. As soon as it begins to acquire a characteristic shade, you need to add cabbage and continue to fry at a high temperature. As soon as the cabbage begins to change its color, you can remove the pan from the heat and put its contents in a colander to drain the excess oil.

Peel the apples (peel and core), cut into small slices and mix with cabbage, after which you can stuff the duck carcass and send it to the oven.

Let's continue to consider stuffed duck recipes.

Oranges, apples and rice

This recipe will appeal to all lovers of classic dishes and gastronomic combinations. The duck itself is cooked for about three hours. Of these, only 40 minutes will be spent preparing the ingredients. Products neededfor cooking:

• Duck carcass (about 2 kg).
• 1 cup of rice.
• 3 medium apples.
• 2 small oranges.
• 2 tbsp olive oil (can be replaced with the same amount of mayonnaise).
• Red sweet paprika (teaspoon).
• S alt, freshly ground black pepper.
• Butter.
• A teaspoon of curry.

First of all, you need to defrost the duck carcass. This should be done in the refrigerator, not at room temperature. After that, the bird must be cleaned of the remnants of feathers and entrails. You can safely throw away the remnants of the lungs and excess fat. Find a large needle and a strong cotton thread with which to sew up the place where the duck neck used to be.

Now you need to carefully rub the bird with s alt, pepper and chopped garlic, not forgetting the inside. While the duck is marinating, you should put a pan on the fire and boil 2.5-3 liters of water in it, s alt and cook 1 cup of washed rice until 90% cooked. After that, throw it in a colander and rinse with cold water.

S alt the grits, add a tablespoon of fragrant spices and the same amount of butter. Peel and core one large apple, chop into small cubes. Also peel the orange and try to remove the white fibers as much as possible, also cut into small pieces. Mix fruits and rice. Stuff the duck with this mixture and sew it up with beautiful stitches. Well, if you can leave it like this in a cool place for the night. In the morning the bird needs generouslybrush with olive oil or mayonnaise, seasoning mix and s alt.

Pour the remaining fruits, previously peeled and chopped, onto a baking sheet with high sides, and lay the duck directly on them. Now you can send it to the oven. The meal will take about three hours to prepare. However, after 2 hours, you should check the degree of doneness of the duck.

Royal Duck

This dish will quickly disappear from the plate - you'll see. To prepare it, you will need the following ingredients:

• 1 duck carcass;
• 250 grams of prunes;
• 2 chicken legs;
• 1 chicken egg;
• 10 thin pancakes.

Recipe for approximately 20 servings (100 grams each). It will take about three hours to prepare this dish, taking into account the time required to prepare the ingredients. This dish is a little more difficult to prepare than a duck stuffed with apples and oranges, but it's really worth it.

Step by step cooking recipe

Duck carcass, as in previous recipes, must be thawed, cleaned of all excess, rinsed thoroughly and dried. But that is not all. For a royal duck, a royal approach is also needed - you still have to remove all the bones! It's okay if the skin breaks in the process - it can be sewn up with ordinary cotton thread.

Peeled from all excess duck, you need to pepper and s alt, not forgetting the inside. Now you can prepare minced meat for the filling. First of all, you need to fry 10-15 thin pancakes. One liter of milk, 1 chicken egg, flour, s alt and sugar - the dough for pancakes is ready! They need to be cut into small squares (33 cm), chop chicken legs (without skin), cut prunes - mix everything thoroughly, add a raw egg and spices.

Now you need to sew up the duck from above and stuff it tightly with minced meat, then sew up the duck carcass completely and place it on a baking sheet. The dish is baked for about two hours. During all this time, you need to water the carcass with duck fat every 15 minutes - this is necessary for the formation of an appetizing crust. The readiness of the duck can be checked with a sharp knitting needle or a skewer by piercing the sirloin.

Remove the bird from the oven and let it cool. You can start licking your fingers!

Recipes for stuffed duck can be very diverse, but the essence is the same - this dish will certainly evoke a strong sense of celebration.