Duck meat is considered a fairly nutritious meat product that contains many useful substances, both vitamins and trace elements. Duck recipes are attractive in that the meat of this bird is combined with many products: cereals, vegetables, fruits, sour berries, dried fruits, citrus fruits, root vegetables, herbs.
The time taken to make the duck may vary. It depends on the freshness of the bird and its age, size, pickling, and even utensils and ovens. On average, you can cook a duck from one to two hours.
Quite common recipes for making duck whole in the oven. It can be baked both on its own and with minced meat inside. Care should be taken in the stuffing process. If the duck is densely filled, then, when heated and baked, the minced meat can expand, which will lead to an ugly appearance and the dish will be spoiled. Therefore, when making the filling, it is necessary to leave small cavities inside the bird.
How to bake? It is not recommended to bake the duck in a very hot oven. In this case, the meat will be dry. It is better to stop at medium temperature, and put a container of water down under the duck. You can do this: 10 minutes - a temperature of 230 degrees, another 10 minutes - 200 degrees, the remaining time - 180 degrees. During baking, the bird must be watered with the juice that stands out, and also turn over after 20-30 minutes.
The recipes for making duck in the oven are about the same in technology. The duck is first rubbed with various mixtures. It can be salt, black pepper, garlic, dill, parsley, extragon, suneli hops, sage, mustard, mayonnaise. Then fill the bird with minced meat. There are also many filling options.
Recipes for duck with porridge.
Cook buckwheat porridge from one cup of buckwheat. Fry onions and carrots in butter, mix with porridge, add two beaten eggs, mix well.
Pre-rinse the duck, dry, sprinkle with lemon juice. Stuff the inside with minced buckwheat, sew up the duck. Wrap the bird in foil, put in the oven. Bake for one hour. Then you can unfold the foil and continue baking, so that the duck is browned.
Making duck in the sleeve is almost no different from baking technology in foil or in the oven. The only difference is that in the sleeve the duck turns out juicier.
Cooking duck with apples. Grate the bird with salt. Wash apples, cut into cubes. Stuff the duck, sew up. Put the duck in the baking sleeve , overlay with apples, poured with lemon juice and sugar. Bake.
An interesting recipe for duck stuffed with noodles and mushrooms. Boil the homemade noodles, lay in a colander. Stew mushrooms in oil with onions and carrots. mix mushrooms with noodles, stuff the bird. Sew a duck. Bake in the oven. After baking, remove the minced meat, put the duck on the dish, and noodles with mushrooms around. Sprinkle with green onions.
Braised duck with mushrooms. Wash the bird, cut into portions, season with salt, pepper, fry to form a crust, then fold it into a lamb bowl, add water, simmer for 20 minutes.
At this time, fry the tomatoes, onions and mushrooms in a pan. Add a little flour to make a sauce. Pour the duck with mushroom sauce and simmer until tender.
You can also put out a duck with sauerkraut and bay leaf.
Duck meat is used to make salads. To do this, cut the duck fillet into small pieces, salt, fry in oil. Mix warm meat with chopped pineapple, orange, kiwi, season with light mayonnaise, sprinkle with herbs.
Another salad is smoked duck breast. It should be cut into slices, add boiled potatoes and fresh cucumber to cubes into a salad. Mix everything, season with sauce of mayonnaise and tomato paste. Lay down, decorate with slices of boiled egg and herbs.