Meat of a duck useful and in spite of the fact that it very fat, is considered dietary. The duck is used in many classical culinary recipes. For a holiday table a duck bake entirely. The bird looks very appetizingly, drawing attention with an ideal crisp and extending magnificent aromas.
It is required to you
- The domesticated duck baked in an oven
- - 1 carcass of a domesticated duck;
- - 5 cloves of the peeled garlic;
- - 1 lemon cut on slices;
- - table salt of middle grinding;
- - ¾ glass of balsam vinegar;
- - fresh juice from 1 lemon;
- - ¼ cups of honey.
- Domesticated duck in Chinese
- - 1 carcass of a domesticated duck;
- - 6 peaches;
- - 2 teaspoons of sea salt of middle grinding;
- - 2 teaspoons of the traditional mix "Five Spices";
- - 2 teaspoons of sychuansky pepper;
- - 2 tablespoons of honey;
- - 2 tablespoons of rice vinegar;
- - 6 tablespoons of sauce хойсин;
- - 3 tablespoons of sesame oil;
- - 1 tablespoon of the fried sesame seeds.
- The wild duck baked in an oven
- - 1 carcass of a wild duck;
- - ½ cups of orange juice;
- - ½ cups of honey;
- - 2 glasses of dry red wine;
- - 1 cup of a soy-bean sauce;
- - 6 crushed garlic gloves;
- - 2 tablespoons of Dijon mustard;
- - 3 tablespoons of the crushed rosemary leaves;
- - 300 g of a pitted dried prune;
- - 5 small apples;
- - salt and fresh ground black pepper.
Instruction
1. The domesticated duck baked in dukhovkeidealny for roasting is considered a bird weighing from two to three kilograms. In such duck there is a lot of juicy meat, she easily is located on a baking tray or in a roasting pan. The bird with such weight isn't so old that it affected her taste. If your birdie got to you frozen, then it is necessary to take care of her for in advance. The duck has to thaw on the lower shelf of the fridge within 20-24 hours. It isn't necessary to get a carcass from a package. It is necessary to remove giblets from the fresh or defrozen duck, if necessary to singe a carcass, tweezers to remove the remains of feathers. Wash out a carcass under flowing water and to wipe dry paper towels both outside, and from within. Meat of a domesticated duck less rigid, than meat of a wild bird therefore it is optional to pickle a carcass.
2. Place a carcass of a duck on a land surface and put with a sharp knife romboobrazny cuts. You need to make an incision leather and fat, but not meat. Chop off extreme phalanxes at duck wings. Generously rub a bird with salt, from within and outside. Put slices of a lemon and garlic gloves in a cavity of a bird. Put legs of a duck so that they closed a cavity in a bird, connect them together by a culinary twine or a strip of the foil put several times.
3. Lay out a bird's carcass a breast up in a deep baking tray with a rack. The rack is necessary to allow fat to flow down in a baking tray. Put a duck in the oven which is previously warmed up to 180 wasps and bake about an hour until the bird blushes. Turn a duck a breast down and bake about 40 more minutes.
4. Meanwhile mix in small bowl ½ of a glass of balsam vinegar and lemon juice. Turn a bird a breast again down and cover all with the received mix. Bake 40 more minutes, each 10 minutes repeating the procedure of an obmazyvaniye. When this stage is passed, add 3 more spoons of balsam vinegar and honey to the remained mix. Continue to bake a bird a breast up, greasing it also each 10 minutes, but already honey glaze. The bird will be ready in about 40 minutes. She will have a ruddy crisp. Take out a duck from an oven, cover with a foil and let's meat have a rest within 15-20 minutes. Take garlic and a lemon from a cavity of a bird, cut off a twine or a foil from legs and serve a bird to a table.
5. A domesticated duck on-kitayskiutka in Beijing — the best-known, but not only way to prepare this bird in the Chinese style. There are also simpler recipes. Place the prepared bird's carcass on a land surface, pin a fork, trying to pierce only leather and fat, but not meat. Place the whole peach in a bird, accurately fill excess fat and tie legs. Rub a duck with mix from sychuansky pepper, salt and traditional mix known as five spices. Put a carcass on a baking tray a breast down and bake in the oven which is previously warmed up to 140 wasps within 3 hours.
6. Take a stone from the remained peaches, previously having cut them on halves. Put in a brazier a cut down. Mix honey, vinegar, sauce хойсин, 3 tablespoons of water and sesame oil, fill in peaches, powder with sesame seeds. Get a duck from an oven and put on the prepared peaches, but now a breast up. Warm an oven to 200 wasps and bake a bird at the lower level of 30-40 more minutes until peaches become soft, and the bird won't become covered by a golden crisp.
7. The wild duck baked in духовкеМясо a wild duck less fat with well distinguishable sweetish and bitter smack diranks. It is more rigid, than fowl and often noticeably "has" a savor of fish therefore before preparation the wild duck needs pickling. Marinades are cooked on the basis of red wine, balsam vinegar, juice of a citrus, with addition of various spicery. In this recipe mix of red wine and juice of orange, the crushed garlic, a soy-bean sauce, Dijon mustard, honey and the crushed rosemary leaves is used. They should be mixed in a bowl and to leave marinade to infuse for 10-15 minutes. During this time it is necessary to prepare a bird, having saved a carcass from giblets and feathers, washout and having dried it. Rub the prepared duck with marinade outside and from within and place in a dense package from food polyethylene. Tie it and move away a bird in the fridge for 1-2 hours.
8. Prepare a stuffing for a bird. Wash out giblets and cast away them on a colander, allowing excess liquid to flow down. Apples, most of all will approach sourish fruits of late grades, peel, remove a core and cut in cubes. Crush prunes. Cut small pieces giblets. Mix everything and slightly season with salt and pepper. Fill a carcass, fasten skin over a cavity toothpicks, put legs and record them by means of a twine or a foil. Again put away a duck in a package and in the fridge and leave for 3 hours. Get a duck from the fridge and let's it stand even minutes 30 at the room temperature.
9. Wrap up the prepared carcass in several layers of a foil, put on a baking tray a breast up and put in the oven which is previously warmed up to 260 wasps. Bake a bird about 30-40 minutes, then reduce heating to 160 wasps and prepare a bird 2 - 2 ½ more hours. Take out a bird from an oven, accurately remove a foil, keeping the melted fat and put a bird to be baked again before formation of a ruddy crust, having increased heating to 200 wasps. That the duck didn't burn, periodically water her with fat.