2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Marinated roast duck is a traditional Christmas and New Year's dish in Western countries. In Russia, not all housewives take up the preparation of duck, fearing to spoil the dish. Yes, this bird requires special cooking conditions, but it’s quite easy to deal with them. The main thing is to observe all the subtleties of the process.
How to prepare a carcass for baking?
Many, having heard the phrase "baked duck", imagine delicious juicy meat and a delicate crispy crust. In order to bake this bird correctly, you need to learn a few simple truths:
- Choose the right size carcass: it should be large and fat, small duck will be dry, no matter how hard you try to marinate it.
- Wash and dry bird thoroughly.
- Before you cook the whole duck, you need to cut off the extreme part of the wings (working with a knife along the joint) and check if the coccygeal glands are cut out during gutting, as they will give the dish an unpleasant taste when baked.
- If you are marinating a bird, then keep it in the mixture for at least two hours.
Whole baked duck with apples
Surely those people who have never tried this bird, when it is mentioned, they represent exactly the duck with apples. This is the most popular way to cook duck. This dish will decorate any festive table.
How to deal with it?
Pre-thaw the carcass of the duck, wash and remove the remnants of the feather. In a bowl, mix together a spoonful of any vegetable oil and lemon juice, two pinches of cinnamon and one pinch of nutmeg. First, rub the duck with s alt and pepper (inside and out), and then spread with the finished marinade. Put it in the fridge for a few hours.
Peel some apples and cut into pieces. Then stuff the duck with fruit and add a few bay leaves. Place the prepared carcass in a deep baking sheet, wrapping the wings with foil. Cooking duck in the oven will take an hour. To keep the meat soft, do not forget to pour the dish with the juice that stands out. When the dish is almost ready, add a few more chopped apples to it. When serving in portions, they need to decorate each plate.
Peking Duck
Cooking Peking Duck is not an easy process that takes time. But the fragrant and soaked meat is worth it.
The gutted bird must be hung up and poured with boiling water so that the meat turns white. Dry the bird with a paper towel, place in a bowl and pour over dry red wine. Then the duck should be rubbed with coarse s alt and put in the refrigerator overnight.
When the specified time has passed, coat the duck with honey,put on a bottle and put in the cold for several hours. Then take a baking sheet and pour water into it, placing a wire rack on top.
Place the duck on the wire rack and put in the oven for an hour.
At this time, prepare the sauce. Mix 4 tablespoons of soy sauce, grated ginger, vegetable oil and pepper. We rub the hot bird with the mixture and send it to the oven for half an hour. When the dish is ready, rub it with honey-soy sauce. Peking duck is served with pancakes.
Recipes for cooking duck in the oven: duck with tangerines
Grate the gutted duck with s alt and pepper and refrigerate. Mix three tablespoons of soy sauce and a spoonful of honey and grind with a fork. Peel 6 tangerines and squeeze out the juice, mixing it with honey and sauce. Lubricate the carcass with the resulting mixture.
Take a few more tangerines and kiwi, peel and cut. Stuff the duck with them and carefully sew them up. Then put it on a baking sheet, adding a few tablespoons of water. Lay the tangerine peel around the bird. Bake the dish for about two hours.
Cooking a whole duck is a painstaking process, be careful not to burn it.
Confit - duck in French
Confit is an exquisite dish that has conquered many gourmets. To begin with, you need to cut off all the fat from the duck and divide it into pieces. Then chop a few sprigs of thyme and rosemary. Grate the duck with this herb, adding s alt and pepper. Put it in the fridge overnight.
Take cut pieces with fat andplace in a frying pan without oil. These pieces need to be fried on the smallest fire for a very long time. Discard the formed fat. It should be about 500 ml. If it doesn't work, duck fat can be lightly diluted with vegetable oil.
Take the duck out of the refrigerator, blot with napkins from the remnants of the marinade and place in a baking sheet.
Cut two onions into rings, chop 4 cloves of garlic and add to the duck. Put some thyme and rosemary on top. Pour in duck fat and put in the oven at low power for three hours.
Duck confit is served with potatoes fried in the remaining fat. Cooking duck this way is quite laborious, but the result is usually delightful.
Braised duck
You can not only bake a bird in the oven, but also stew it in a pan. When stewing in its own juice, the meat is better saturated with flavors and comes out very tender.
The duck recipe is as follows. Remove the fillet from the bones and cut into small pieces. Heat the oil in a deep frying pan and put the meat in it. Fry the duck over high heat for 3 minutes, stirring constantly. Then reduce the heat and fry for another 5 minutes.
Chop 2 onions and 2 cloves of garlic, add to poultry. Fry for another 15 minutes, and then pour water into the pan. She must cover the duck. Put 2 bay leaves, a few peppercorns, a pinch of paprika and nutmeg each, s alt.
When the water boils, reduce the fire to a minimum and cover the pan with a lid. Extinguishdish in own juice 1, 5 hours. After removing from the heat, let it reach under the lid.
Braised duck served with any side dish.
In addition to the options for cooking duck presented in the article, it is baked with potatoes in the sleeve, cooked with orange sauce, prunes, sauerkraut.
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