The roasting pan represents the oval dish with a cover intended for preparation of a duck entirely. Thanks to thick walls such ware allows to create a tasty and useful dish, meat and vegetables in a roasting pan are stewed in own juice and keep all nutritive matters.
Advantages of use of a roasting pan
As meat of a duck rather rigid, it demands long thermal treatment. That is why for roasting it it is the entirely best of all to use a roasting pan. Thanks to a special design and thick walls heat in this ware is distributed evenly that allows to receive as a result very gentle, juicy and fragrant dish.
Besides a duck, in such ware it is possible to prepare any other bird and meat and also various vegetables dishes with success. And the roasting pan from cast iron which is considered the best can also be used for preparation of the real pilaf – rice in this ware will turn out same friable and tasty, as well as in a cauldron.
The glass or ceramic roasting pan can be used only in an oven. And here pig-iron or aluminum will be suitable also for preparation of dishes on a plate. The only lack of a roasting pan – longer process of cooking, however the dish received as a result with interest will pay back expectation.
How to prepare a stuffed duck in a roasting pan
Ingredients: - carcass of a duck; - orange; - 1-2 apples; - 1 tablespoon of mayonnaise; - salt and black pepper of a coarse grinding; - 150 ml of white dry wine. Gut a duck if necessary, then properly wash and dry a napkin. Rub with mix from a black pepper and salt both outside, and inside. Then peel fruit, cut on segments and stuff with them a bird. Sew up a paunch with severe threads and cover a carcass with mayonnaise. Leave at the room temperature at 1 hour. Later the put time shift a bird in a roasting pan, cover it and put in the oven warmed up to 200 wasps. In an hour pour in white wine in a roasting pan, again cover and bake 60-90 more minutes, from time to time watering a duck with the emitted juice. When meat becomes soft, get a duck and lay out her on a plate. Then cut it on portion pieces and give to a table with a stuffing.
How to make vegetables in a roasting pan
Ingredients: - 3 potatoes; - onions head; - eggplant; - 150 g of a cauliflower; - 2 paprikas; - tomato; - carrots; - mix of Provence herbs; - greens; - olive oil. Peel potato, onions and carrots and cut with bars, large, but approximately identical by the size. Scald tomato boiled water, husk with it and cut in cubes together with an eggplant. Peel paprika from a tail and seeds, cut on large pieces. Divide cabbage into inflorescences. Put all vegetables in a cup and mix with salt, pepper, greens, Provence herbs and olive oil. Then shift in a roasting pan, add 100 ml of water, cover and bake about an hour at a temperature of 200 wasps.