Many mistakenly believe that an indochka is a cross between a turkey and a duck. However, this is not at all true. An indochka is a so-called musky duck, a completely separate species that nature has created on its own. The meat of this bird is not as sinewy as an ordinary duck, and not as fat as that of a turkey. In addition, the musky duck carries eggs that are not very different in taste from chicken, but larger than them.
It is much easier to grow an indochka than ordinary domestic ducks. Musk ducks remember their home well, and they absolutely do not need a pond for a full life.
The meat of this bird, of course, is not as tender as that of chicken, so it is better to stew than bake. But the baked indole in the oven is simply beyond praise. Let's take a look at a few recipes on how to cook an indochka in the oven.
Oven baked with tomatoes
Indochka - 1 carcass;
Onion - 2 pieces;
Carrots - 2 pieces;
Tomatoes - 3 large;
Garlic, salt, pepper, sour cream.
Divide the bird into four parts, grate with salt, pepper. Grind onions, carrots, garlic, fry them. Put the pieces of indochka on top, pour a little water and simmer for an hour and a half over low heat. After that add finely chopped tomatoes, sour cream and bake for 20 minutes.
Oven baked with rice and fruit
Indochka - 1 carcass;
Tangerines, sour apples, oranges - 1 each;
Rice - half a glass;
Sweet pepper - 1 piece;
Curry, salt, pepper.
Grate the carcass with salt and curry. Prepare a mixture of fruits, stuff the bird. It is important that the fruit is not sweet. In this case, you can add lemon. Be sure to add salt and pepper to the filling. Put the stuffed indochka on a wide sheet of foil, pour rice around it mixed with chopped pepper and a glass of water. Wrap everything thoroughly with foil and put baking in the oven for 2 hours at a temperature of 200 degrees. Cut the finished bird into four parts and serve.
Indoor duck stuffed with prunes and lemon
Indochka - 1 carcass;
Lemon or lime - 1 piece;
Apples - 3 pieces;
Prunes - 10 pieces;
Salt, pepper, garlic.
Slice and mix all the fruits , be sure to salt and pepper. Wash and dry the indole. Then salt it, pepper and stuff with fruit. Put in a deep pan and place in the oven for several hours. Periodically, you need to get the bird and water it with the allocated juice to get a crisp.
Indoor meat in the oven, with buckwheat and mushrooms
Indochka - 1 carcass;
Buckwheat - half a glass;
Mushrooms - 15 pieces;
Onion - 1 pc;
Salt, pepper, oil.
Rinse the bird, grate with salt and pepper. Cook buckwheat porridge, fry mushrooms with onions, mix buckwheat and mushrooms. Stuff the indochka, sew up the abdomen, put it to bake for several hours at 180-200 degrees.
How to cook indochka in kharcho soup
Kharcho with an indochka is both the first and second dish at once. To do this, you will need:
Indochka - 1 carcass;
Onions - several medium heads;
Garlic - 3 cloves;
Tomato - 1 piece;
Adjika - 2 tablespoons;
Walnuts (crushed to the state of small crumbs) - half a glass;
Cilantro, parsley, spring onions, basil;
A mixture of herbs for kharcho.
Cut the bird into portions, add water and cook for an hour and a half. After adding nuts and a mixture of spices, let it boil. At this time, chop vegetables, mix with garlic and tomatoes, cook in a pan for 10 minutes. Put dressing in soup, add herbs and adjika. Stir, cook for 10 minutes, until the soup is thick enough. Then remove from heat and let it brew.
You can also simply stew an indochka with onions, like an ordinary chicken, and serve fresh salad and spaghetti for a side dish. You can simply boil the meat of this bird to use in low-calorie diets, because the fat in the indole is often less than in chicken.
The main thing - do not be afraid to experiment. For this bird, you can pick up any stuffing that is recommended for the goose or duck.
A dish of indochka will decorate the holiday table no worse than a traditional turkey for Christmas.