Meat of a duck — gentle, dense, balanced on the maintenance of macrocells is also suitable for preparation in various ways. The dish, tasty and smart on appearance, turns out if to bake such bird entirely. And once again not to worry about a garnish, it is possible to prepare together with a duck and potatoes in an oven at once.
It is required to you
- - duck;
- - potatoes;
- - mushrooms;
- - orange and apples;
- - salt, black pepper, curry;
- - sour cream;
- - garlic;
- - cranberry.
Instruction
1. Nuances of the choice and training of a duck for roasting in an oven. Incorrectly chosen and prepared duck is capable to spoil all impression of this bird, and dishes from it can turn out rich and refined. Remember that what the duck will be younger, especially gentle meat will leave as a result. Ideally, the age of a bird has to be from 1 to 1.5 years. Choosing a carcass, pay attention to a chest bone – it will be an old duck firmer. The taste of a ready-to-eat meal and softness of meat in many respects depend also on breed of a bird. Musky ducks in whom a combination of fat and meat practically in an ideal proportion best of all are suitable for roasting. In general, the myasisty there will be a carcass, the better.
2. It is possible to bake in an oven also a wild duck, however it can give to a dish a little unpleasant odor. To prevent it and also to make meat softer, it is better to keep the drawn and carefully washed up carcass previously in the cold added some salt water within 3-5 hours. But only then to start cooking.
3. Often in a duck it is possible to notice a large amount of fat. Don't write off to throw out it even if you prefer more fast dishes. The fact is that absolutely without fat the tasty duck will be difficult to be prepared – meat of this bird has to become impregnated with it during cooking to become more juicy and soft. And here surely get rid of gland located on a tail, from it fat with the unpleasant odor capable to spoil taste and aroma of a ready-to-eat meal is emitted.
4. The duck stuffed with potatoes and грибамиДля preparations of this dish will approach any of a mushroom, it is possible to use chanterelles, oyster mushrooms or champignons – they doesn't demand long heat treatment. Fresh just wash up, and dried previously soak in water. Clean onions and cut in small cubes. Fry mushrooms to semi-readiness on melted butter. Add onions to mushrooms and fry until ready mushrooms. Wash out and peel potatoes. Cut tubers on medium-sized pieces and their pripustita in slightly added some salt water.
5. Prepare a duck. Draw a carcass, wash and dry a paper towel. Oil melted, rub with ground black pepper and salt. Stuff a carcass of a duck mushroomsof and potatoes how many will be located in her paunch. Sew up a belly of a duck with confectionery threads. Cover a carcass with honey, lay potatoes remains around. Warm an oven to 180ºС. Fry a duck in an oven about 1.5-2 hours. Periodically water a carcass with the juice which is formed when frying in order that the skin turned out golden and crunchy. In process try juice on salt – if necessary add some salt to it. Cut a ready duck on pieces and serve with baked potatoes.
6. The duck baked by pieces with potatoes in a rukaveochistita also wash a duck. Divide a carcass in half, and then each half into 3 parts. Clean garlic and miss through a chesnokodavka. Rub each piece of a duck with salt, honey, garlic. Sprinkle with a black sprinkling pepper and a curry. Leave it to be pickled, and meanwhile clean potatoes and slice its small about 1-2 cm thick. Onions - half rings. Salt potatoes, pepper, connect to onions and spices — bell pepper, a black sprinkling pepper and a curry. At will add the lemon cut with segments, prunes which will impact to meat a pungent slightly acid flavor.
7. You will expose in an oven temperature in 180-200ºС. Put the prepared ingredients in a roasting sleeve. At first place pieces of a duck. Over them lay potatoes. Pour in several tablespoons of vegetable oil. Add bay leaf or couple of branches of rosemary. Fasten the ends of a sleeve and carefully shake it. Pierce the top part of a package for roasting at 5-10 places a toothpick. Lay a duck on a baking tray and bake in the warmed oven about 1.5 hours. Then lay out on a big flat dish and give to a table together with greens.
8. The recipe of a duck with potatoes, oranges and yablokamiyesl you love a combination of meat and the baked fruit, add to a duck with potato also orange and apple. Rub the carcass which is in advance washed up and dried on a napkin with mix from salt and a black sprinkling pepper inside and outside. Put the orange divided into segments in a paunch, sew up all openings with culinary threads or just fasten edges with a toothpick and cover a duck with a small amount of sour cream. Remove in the fridge for an hour that meat was a little kept waiting. When time approaches, clean and cut potatoes on large bars, add some salt to it, pepper, mix with segments of green apple and a small amount of sour cream. Lay out everything on the baking tray oiled vegetable, and from above lay a bird. Bake in the oven which is in advance warmed up to 220 wasps until ready which can easily be checked a toothpick.
9. Sauce to a duck with kartoshkoytraditsionno in Russia the baked bird, especially a duck, was always served with sweet-sour sauce which not only favourably emphasizes taste of meat, but also helps its digestion. It is possible to make such sauce from a cranberry. Bring to the boil couple of glasses of broth from a duck or plain water, add 100 g of sugar and the glass of a fresh or frozen cranberry which is tossed via the meat grinder, let's begin to boil, reduce fire and you cook until liquid doesn't uvaritsya twice. Then filter sauce, add a little desi or couple of tablespoons of sauce which was formed as a result of roasting of a duck, a pinch of a white pepper and 1 h a honey spoon. Properly mix everything, cool and give to a duck. Be not afraid to experiment with ingredients for sauce – the cranberry can be diluted with cherry or oranges, and at the end to put a little grated ginger for giving to piquancy sauce.