In Russian cooking, domestic duck is by no means the last, and the recipe for cooking it with apples has become the most famous. Duck meat is low allergenic, contains a huge amount of macro- and microelements and is very tender.
The most common cooking methods include the option "Duck in the oven." However, before this, it must be prepared in a certain way - to give it a beautiful shape. The fastest and easiest option is to fill in the pocket. The abdomen is incised on both sides - peculiar pockets are made - and the legs are pushed into them, and the wings are tucked under the back. On a baking sheet, a domestic duck, tucked into a pocket, is laid back down. In order to make it juicy and tender, they pour it with pork fat, if it is skinny, and just with water, if the duck is fat. A medium-fat duck can be sprinkled with fat leaking from it.
Utafafsiruyut not only apples, try other, the same delicious recipes. One of them is stuffed domestic duck.
To prepare it, you need the following products:
- average duck - 1 piece;
- Butter bun - 200-300 grams;
- milk - 100 ml;
- butter - 70 grams;
- mushrooms (champignons) - 100 grams;
- onions - 2 pieces;
- dark beer - 250 ml;
- meat broth - 250 ml;
- fresh parsley - 30 grams;
- salt and pepper.
The duck must be thoroughly washed, dried with a paper towel or napkin and grated with a mixture of salt and pepper. Prepare the filling: rolls should be crumbled and pour butter, pre-melted, and warm milk. Finely chop the onion, mushrooms and herbs, add to the soaked muffin, salt, pepper and mix well. With the resulting mass, we stuff the duck and sew up the abdomen so that nothing gets enough sleep. We put the duck on a baking sheet, breast down and put in the oven, constantly pouring it alternately with meat broth and beer. Cooking time will vary from the weight of the bird, on average it will take about two hours.
In the event that you do not have an oven or you just want to try a different way of cooking this bird, here is a pickled domestic duck.
Necessary ingredients for a serving for 2-3 people:
- duck (half carcass);
soy sauce - 50-70 ml;
- table white wine - 20 ml;
- allspice ;
- garlic - 4 cloves;
- ginger - 10 grams;
- honey - 50 grams;
- salt, sugar.
After washing and drying the duck, place it in a deep container. Next, rub it thoroughly with a mixture of allspice , wine, honey, sugar, salt, ginger and garlic. After that, evenly distribute soy sauce throughout the carcass. Having finished wiping it with seasonings, put the duck in a bag and put it in the refrigerator for a night to marinate.
The next day, we pick out the pickled carcass from the refrigerator and wrap the ends of the legs and wings with foil to prevent burning. You can cook the duck both on the grill and in the pan, without forgetting to pour honey with diluted water in the cooking process, which will create a beautiful golden crust. Marinated roasted duck is cooked for about an hour. Call the guests and enjoy your meal!
In the event that you have an indochka, we can also offer recipes for cooking it, since dishes from it are no less tasty and tempting! The meat of this bird is very tender and absolutely non-greasy, which will especially appeal to lovers of dietary dishes.
To your attention a simple and original recipe - an indochka with lemons.
You will need:
- medium sized turkey;
- lemon - 4 pieces;
- onions - 3 pieces;
- soy sauce - 100 grams;
- pepper black and red;
- seasonings to your taste.
We chop the indochka into portions, rub it with a mixture of peppers and seasonings (very tasty with paprika and curry). We lay them on a baking sheet, cover with a thick layer of onion on top, then a layer of lemons. Pour soy sauce abundantly, which allows you to not subsequently salt the dish, and send the indochka to the oven. If desired, it can be baked in a sleeve or foil, this will make the meat even softer and more tender. Two hours later, call everyone to the table!
Have a good meal!