Baked meat is a true delicacy if you cook it deliciously. In this process, it is important not only to observe the correct thermal treatment, but also to prepare the product itself. One of the main ways to make meat softer, more tender, to remove extraneous odors is to keep it in the marinade. This option is especially good for birds, for example ducks.
Duck in soya marinade: preparing the fill
Duck marinade can be prepared on any basis. Soy sauce in this regard is good because it has a rich taste, in its composition has various spices. This means that if you do not have any seasoning herbs in your stock, the dish will not suffer. In the duck marinade, you can put the bird whole (then it will take a lot) or cut into portioned pieces. In the second case, the meat is soaked by pouring much faster. Method of preparation: in an enameled pan, mix 3 parts of soy sauce with 2 parts of vegetable (sunflower) oil. Grate there 50 g of celery root, pour 1-2 teaspoons of paprika, the same amount of sugar, mix. If you think that acid is not enough put in the marinade for the duck, add a little vinegar - apple or grape. Or lemon, orange juice. Citrus fruits will even be somewhat preferable.
Duck in soya marinade
Poultry preparation
As for the bird itself - it needs to be washed well, and preferably soaked for about an hour in cold water. Then blot with napkins or paper towels, divide the carcass into portions, grate with salt and leave it to “infuse” for an hour and a half. During this time, the meat may release a liquid that should be poured. Place the pieces in the duck marinade so that they are completely covered. Cover and leave for 6–9 hours to fill.
Roast
Such a bird is baked with apples, quince, plums, greenish peaches. Turn on the oven to warm. Oil the baking sheet well and place the fruit on it, which you cut into slices, removing seeds and seeds. And between them place the meat. Pour in unboiled marinade. For a duck with apples, it is needed so that pieces of fruit do not stick to the pan, and the meat is better baked. Keep it in the oven for an hour and a half, periodically pouring juice. If you want a crispy, fried crust - about 15 minutes before removing from the oven, grease each piece with honey. Serve the duck hot, in the heat of heat. Sprinkle with chopped herbs.
How to make marinade on oranges
Exquisitely delicious is a duck in an orange marinade. Cooking it is no more difficult than others. Unless some components are specific. But they are easily interchangeable with those familiar to us. But as a result, the meat is very juicy, aromatic, so you want to lick your fingers! To create this miracle, 2 citrus fruits are required, preferably large ones. Both juice and zest come in handy - grate it from squeezed fruit. The classic recipe prescribes a slice of ginger root. In its absence, horseradish, celery, parsley - each a little bit are great. The result will be even tastier. Even in the duck marinade, the recipe recommends adding 200 grams of wine (sherry, sherry, cahors or other sweet). Finely chop 1-2 bulbs there, pour honey (1-2 teaspoons) with a little vegetable oil and 100 grams of ready-made sauce (you can use the same soy, garlic, tkemali or any other). If desired, add pepper and ground pepper to the marinade for duck with apples. At your discretion remains and garlic.
Bake duck in orange marinade
Prepare the meat (wash, soak, dry), put in a pan, pour the marinade and put in a cool place for 3-4 hours. Then fry on all sides. After that, send the pieces of duck into the oven, overlaying slices of apples or quinces, if desired, for 35-40 minutes. Bake at a temperature of 160-170 degrees. While the meat is being cooked, cook the sauce based on the marinade. To do this, pour a little broth into it, you can vegetable, and boil until a little thick. Sprinkle with chopped herbs and serve warm to hot meat. Boil lush mashed potatoes as a side dish.
Duck with honey
Oven baked duck or goose is a dish traditional for Russian and Slavic cuisine. In addition to apples, buckwheat porridge (for filling) or plums are additional ingredients. And to give the meat a light sweetish flavor, which in this case will be very out of place, you should make a marinade with honey. For a duck, he is also successful in that this bird is greasy and harsh. Honey softens well, and fat is already melted in the oven, as a result of which the roast turns out wonderful. And the spices, without which filling, of course, will not do, will add a delicious aroma to the meat. For the marinade you will need 150 grams of honey - better with a neutral smell and light. If it is thick - it does not matter. Heat a little in a water bath - and it will become more liquid. Still wine is preferably table. And better red. Dill seeds, dry marjoram, caraway seeds - a pinch of each spice. Plus salt 70-100 g (to taste) and an almost full glass of water (200 g). So, portion pieces of the bird, without removing the skins, grate with salt. Mix the spices and sprinkle them with duck. Put in a goose bowl, pour honey, and then wine diluted with water. Let the meat be marinated in this form for 6-8 hours. Then warm the oven, put the bird in it for 20 minutes at a temperature of 200 degrees. Then reduce it to 160, add prunes (pitted) and bake for about 2 hours. Make sure that the marinade does not evaporate. Add wine and water if necessary and pour meat over it. Along the way, we note that this marinade is excellent for a wild duck too, and not just for homemade. But back to the roast. If you want a crispy crust, open the lid shortly before completing the process.
Garnish for duck with honey
What to serve with such a baked bird? Braised cabbage, but also with fruit! Thinly cut a small head of cabbage, lightly fry, but do not bring to readiness. Put a few tablespoons of lard on the pan. Cut the onion, lightly brown, add the cabbage, pour half a glass of sugar and let a thin caramel crust form. Cut 100 g of prune into pieces and put in a pan. Pour in some water, vinegar, and let the cabbage stew under the lid for about 25 minutes over moderate heat. Grate sweet and sour apples (2-3 pieces) and add to vegetables. Stew a little more, salt to taste, pepper. If there is not enough acid or sweets, report the missing ingredients. Sprinkle with fresh dill or parsley and bring to the table with meat.
Duck in marinade
Well, if the hostess does not have time or any additional products, the marinade for poultry can be made the easiest. Worse from this duck will not, believe me! Especially if you decided to bake it whole, without carving the carcass. Pour ordinary cold water into a wide bowl or pan, dissolve salt and vinegar to make a medium saturated marinade. Pour a few peas of allspice and bitter pepper, a handful of coriander, a couple of leaves of laurel. Soak the washed, gutted duck in the marinade for the time available in stock. Then, inside, grate with salt, mayonnaise and start with slices of apples that you need to add salt, pepper and roll in cinnamon, if desired. Between them put thin slices of half a lemon. Darn the bird, rub the outside with the second half of the lemon, also coat with mayonnaise or sour cream and put in a heated oven. Cover with apples and bake until cooked.
Bon appetit and good delicacies!