Judges of tasty dishes often are interested how to prepare a duck in an oven that it was soft and juicy. It is enough to resort to several simple recipes thanks to which you will be able to achieve the desirable and to please relatives with really tasty dish.
How to prepare a soft and juicy duck in a foil
That the duck turned out soft and juicy, try to bake her in a foil. Prepare the following ingredients:
- 1 integral duck;
- 1 kg of apples;
- 20 g of vegetable oil;
- 1 head of garlic;
- 100 g of prunes;
- pepper and salt to taste.
Wash out a duck and dry by means of a paper towel. Clean her skin from feathers, remove a sebaceous gland which is located in a tail part. Strew a duck outside and from within I will merge also pepper. Cut the washed-up apples on segments and take their core. Fill a neck and a paunch of a duck, having sewn up with cotton threads. Also tie among themselves paws and wings.
Spread a foil and lay out on it pieces of apples and the steamed-out prunes. From above put a duck. Inwrap a foil in three turns, having made several openings through which steam will enter in the top part. Place in the oven warmed up to 180 degrees. Prepare within 2 hours. After completion of baking cut sleeves and the top part of a foil, merge juice on a frying pan. Put a duck on a foil on a lattice and bake 20-30 more minutes to a crisp.
Place on a plate a frying pan with juice, add prunes and the cut apples then extinguish all this under a cover within 15 minutes. Get a ready duck from an oven. Carefully cut and remove threads. Lay out on a dish stewed apples with prunes, then apples from a duck, and already from above – the baked bird. As a garnish it is possible to use fried or boiled potatoes and salad from a fresh vegetables.
How to prepare a stuffed duck in an oven
You can prepare a duck in an oven, having stuffed it with any stuffing, for example, rice. That it was soft and juicy, previously pickle a bird in mix from olive oil, mustard, pepper and salt within several hours. For preparation of a dish it will be required to you certain ingredients:
- duck and duck giblets;
- 1 glass of rice;
- chili powder;
- salt;
- coriander;
- 3 garlic gloves;
- dried basil;
- 2 bulbs;
- parsley and fennel;
- vegetable oil;
- 50 g of prunes;
- 100 ml of dry white wine;
- 50 g of raisin.
Defreeze a duck, rinse her and take giblets (they it is required for a stuffing). Don't forget to remove a sebaceous gland near a tail. Cut out a neck, having left skin around it. Wash up also an internal part of a carcass, also scald all duck boiled water 2-3 times. Rub a bird outside and inside with mix from salt, pepper, a coriander, garlic and a basil. Take in the cool place within an hour.
Wash out rice. Cut small giblets (heart, a stomach, a liver) and connect to rice. Boil on slow fire in the added some salt water that rice turned out friable. Let's water flow down, using a colander. Crush garlic and onions. Extinguish them vegetable oil, having added the cut parsley and a small amount of chili powder. Well stir and add to ready rice and giblets.
Rinse dried fruits, then fill in them not with strongly hot water and let's steam out. Crush prunes and add dried fruits to a stuffing, having carefully mixed. Stuff with the prepared mix a carcass. Sew up with threads a duck, connect and wrap up in a foil wings and paws that they didn't burn. Place a bird in a roasting pan in the oven warmed to the 200th.
In 30 minutes water a duck with the emitted juice. Periodically overturn a bird. That juice was well emitted, it is possible to puncture its sides with a fork. The dish is cooked within 2 hours. Water a ready duck with white dry wine and that she became softer and juicy, support in an oven of 15-20 more minutes.