Indochka is a domesticated musky duck that lives in South America. They are unpretentious in maintenance and have gentle dietary meat. Thanks to these qualities, indochki are becoming more and more popular in our country. Today you can buy a turkey in the market, and cooking it is no more difficult than a simple duck or chicken.
We offer a simple recipe for indochka with lemons. Of all the products, you will need an indochka, three lemons, three heads of onions, a few tablespoons of soy sauce and red ground pepper. Salting the dish is optional, as the sauce is salty. The bird needs to be washed, dried and divided into parts. Onions are cut into rings or half rings, and lemons are cut into circles.
After all the components are prepared, you need to cover the baking sheet with several layers of foil and lay out portioned pieces of meat. Sprinkle indochka on top with red pepper and cover with a layer of onion, and then with a layer of lemons. All is well needed to pour soy sauce, wrap in foil and bake in the oven for two hours. In order for the steam to escape, you need to leave a small hole on top, and about 20 minutes before complete readiness, you need to unfold the top of the foil. This recipe can be modified a little by replacing lemons with apples and oranges. If the carcass is not very large, it can be baked whole.
Indoor meat is good in any form - both fried and baked. But if you put out the indochka, then it turns out to be softer. For example, a turkey stew in sour cream or stew with prunes. These recipes from indochka are also quite simple to prepare.
To cook a bird in sour cream, you will need an indochka, two or three medium onions, as many large tomatoes, one large carrot, several cloves of garlic, 250 grams of sour cream, to taste take salt and pepper.
Cooking an indochka according to this recipe will take an hour and a half. To begin with, it must be divided into four parts - first along the ridge, and then in half. The salt is mixed with pepper and each piece is rubbed with this mixture. Then we prepare the vegetables: on a coarse grater we rub the carrots, finely chop the onions and garlic. Pour vegetable or olive oil into a deep skillet, spread vegetables and fry until golden brown.
After the vegetables are fried, put prepared pieces of indochka into the pan, add a little water and put the dish stewed on a slow fire until almost ready. In the end, when the meat becomes soft, add chopped tomatoes or tomato paste and pour sour cream. Fifteen minutes later, this excellent dish will be ready. The sauce that formed during cooking is mixed with a small amount of flour and brought to a boil so that it thickens. Braised turkey served on the table with any side dish.
The following recipe for a turkey stew with prunes is prepared as follows: you need to take an turkey, one onion, one lemon, two or three apples, 100 grams of prunes, as much or a little more butter and a few cloves of garlic. The carcass is well washed and rubbed with a mixture of salt and pepper. Now, minced meat is prepared from onions, garlic, apples and lemon. To do this, all the components need to be finely chopped and mixed. Lemon can be used whole, or you can pre-remove the zest from it. In the resulting mixture, add prunes and stuff the bird with it. A baking sheet is greased with oil, laid out prepared indochka and put for an hour and a half in an oven, heated to 180 degrees. The baking sheet should be deep enough, as a lot of fat is absorbed during cooking. They need to periodically water the indochka so that it becomes covered with a crispy crust. As a side dish, you can use rice or fried potatoes.
As you can see, this recipe for an indoreka, like the previous ones, is not at all complicated. Having mastered the simple methods of cooking this bird, you can move on to more complex recipes.