We cook different dishes from chicken constantly. But sometimes you want something special. For such cases the duck is suitable. Domestic duck, baked in the oven, cooked according to traditional recipes or most exotic - an excellent option for a family dinner or dinner on weekends or holidays. Of course, duck meat is more fatty and heavier for digestion than chicken, but it is quite useful in its own way, it contains many necessary substances for the human body, vitamins, microelements and fatty acids.
A duck is good to cook in the cold season. Of course, musk ducks or mullards (hybrids with musk duck) are preferable, the meat of these breeds is less fatty, more tender and juicy. Baking in the oven is one of the best options for making ducks.
How to prepare a duck for baking?
With the carcass already plucked duck should carefully remove the remains of feathers, sing on an open fire and clean. From the gutted carcass should remove excess fat and carefully cut the edges of the skin, chop off the head with the neck, and you can and the extreme joint of the wing (this will go to the soup). In the buzz of waterfowl there are glands exuding a specific unappetizing aroma, which during heat treatment increases. The glands should be cut, and then thoroughly wash the carcass outside and inside with cold water and dry with a napkin.
Duck meat has a very specific flavor, so it is usually marinated before cooking. As marinating agents use juice of lemon or other fruits, wine, natural vinegars, spices, garlic and fragrant herbs. In the process of marinating, duck meat not only acquires new shades of taste and smell, but it also becomes more gentle.
Most often the duck is baked stuffed, although this is not necessary. As a stuffing mass use porridge, cabbage, dried fruits, nuts, apples, quinces or oranges.
Here are some recipes for baking duck in the oven.
Duck stuffed with prunes, baked in the oven
Ingredients:
- duck - 1 piece;
- prunes - 300-500 g;
- nuts are walnuts or any other (kernels) - about a glass.
- for marinating:
- garlic - 3-5 denticles;
- juice of 1 lemon + 1 orange (sweet and sour);
- pepper ground fragrant;
- pepper spicy red;
- cloves - 3-5 inflorescences;
- bay leaves - 4-5 pcs .;
- seeds of coriander.
Preparation
We will stir the duck into a bowl or, even better, into a scallop. Mix the marinade (juice-fresh citrus + spices + garlic) and water the duck. Leave the clock at 8-12, sometimes turn it over so that the carcass is blotted out evenly.
We extract the duck from the marinade and stir into the colander, let it flow well, then we dry the carcass with a clean napkin. Prunes are poured with boiling water, after 10 minutes the water is drained, carefully we remove pits and stuff each sludge with nuts. Now we put in the carcass of ducks these stuffed plums. Sew up the abdomen with white cotton threads or chef's twine.
Refractory form with a high border is greased with duck fat (or you can just put pieces of fat on the bottom). We spread the duck from the top (on the back). Tighten the shape from above with foil and bend the edges. Place the duck in the oven and bake for 1 hour.
After this time, take out the form from the oven and, gently opening the foil, turn the carcass of the bird. Return the foil to the place and again place the form in the oven for another hour, then remove the foil and bake for another 20-30 minutes to form a beautiful crust. That's all stuffed duck ready! We serve with greens and strong special wines.
If you buy several ducks, it is good to weld useful and delicious soup from necks, heads and backs, you can put out the stump with vegetables or fruits, and bake the fillets (biscuits).
Fillet of duck in the oven - recipe in the Far Eastern style
Ingredients:
- duck breast - 1-2 pcs .;
- Sesame oil.
- for marinade:
- lime - 1-2 pcs. + 1Limon;
- red hot pepper;
- ginger root - 20 g;
- dry spices (coriander seeds and fennel seeds);
- honey natural - 1-2 tbsp. spoons;
- mirin or Shaoxing rice wine - about 100 ml;
- garlic - 3-5 denticles;
- greens of cilantro.
Preparation
Mix citrus juice with rice wine and honey, add the finely chopped root of ginger and spices. Greens, red hot peppers and garlic are also ground. Marinate duck breast with skin for at least 4 hours. We do not use marinade, we leave it a little. Lubricate the form with sesame oil and lay out the breast. We pack the foil and bake for about 1 hour and 20 minutes. Remove the foil and bake for another 20-40 minutes, in the process 2-3 times pour the breast marinade. Serve with herbs and rice or fruit wine.