The modern rhythm of life to some extentlimits the mistresses in time to prepare culinary delights. However, this is not a reason to deny yourself a good home food, because various kitchen appliances, for example, aerogril, can come to the rescue. What is the main difference between cooking a bird in this way from a dish baked in the oven? The answer is simple: you can cook without adding oil. In this case, the food stores vitamins and trace elements in a much larger volume, so dishes made in aerogrill are considered more useful. The time of preparation of duck meat depends on the degree of convection (blowing), on the temperature of baking and on the bird itself. The village large duck is, on average, baked 30% longer than the shop duck. Readiness should be checked as follows: with a long skewer pierce the joint of the duck and press lightly on the place of the injection - the leaky liquid should be without any admixture of blood. If you cook in aerogrill for the first time and are afraid that inside the meat will remain moist, use a sleeve for baking.
Duck with fruit in aerogrill
The duck recipe below is very simple, soIdeal for beginners. Do not be afraid to use a large amount of fruit - they will favorably emphasize the special taste of duck meat and give it an unforgettable aroma. Ingredients: medium-sized carcass of ducks
- apples - 3 pieces
- plums - 5 pieces
- pears - 2 pieces
- lemon - 1 piece
- sugar - 2 incomplete tablespoons
- butter - a couple of tablespoons
- Salt, cardamom, black and white ground peppers - to taste
Cooking method: Before starting the creation of a masterpiece in aerogrill, the duck should be properly prepared: wash it, cut off excess fat and goose. Puncture the skin with a fork so that the subcutaneous fat flows freely - so the crust of the bird will turn out to be thin and crispy. After straightening, mix in a separate bowl all the spices, filtered juice of half a lemon and melted butter. Rub the marinated carcass and leave it, let it be flavored with herbs 3-5 hours. In the meantime, prepare the ground meat. Apples, pears and plums must be washed and removed bones, then cut into slices. Fold all the fruits in a deep bowl, pour in sugar, cardamom, pour in the juice and chop the peel of half a lemon. Fill the abdomen with fruit and sew a culinary thread incision. Pickled duck set on the bottom grill in the aerogrill. Bake for half an hour at a temperature of 230 degrees. The blowing speed should be as high as possible. After 30 minutes, lower the temperature to 180 degrees, turn the carcass over and continue cooking for another 30-50 minutes. Check for readiness by piercing the fork joint. Carefully remove all threads before serving. Lay the duck on a plate decorated with greens and add the baked fruit. Bon Appetit!
Duck stuffed with sauerkraut
Sauerkraut is perfectly combined with duckmeat and is a full-fledged side dish in this dish. If desired, you can add a large onion, cut into half-rings, into the recipe - mix it with cabbage. Ingredients:
- duck carcass - about 2 kilograms
- one lemon
- sauerkraut - 0.5 kg
- mayonnaise - 60 grams
- salt - to taste
Cooking method: The recipe for this dish is as simple as possible. Wash the carcass of the duck, dry thoroughly and grate inside and outside with salt. Pour on all sides freshly squeezed lemon juice - let it stand for several minutes. Then stuff your abdomen with sauerkraut and sew the incision with a culinary thread. Cover the carcass with mayonnaise and send it to aerogril at a temperature of 235 degrees for 1.5 hours. Then remove the bird, remove the culinary thread and lay it on a suitable dish. You can serve the baked duck with sauerkraut with boiled buckwheat or on your own, with a garnish from the cabbage cut in the belly. Bon Appetit!
Duck with apples in aerogrill
Classic recipe for duck - withapples - is now available for aerogrill. The bird turns out ruddy, juicy and very tender. Pay special attention to the removal from the carcass of excess fat and goose. Ingredients:
- duck carcass weighing about 2 kilograms
- unsweetened apples of medium size - 3-4 pieces
- black freshly ground pepper - a teaspoon
- paprika - 2 teaspoons
- Basil, rosemary, ground coriander, curry - to taste
- garlic - 3 slices
- mayonnaise - three tablespoons
Cooking method: To successfully make a duck with apples on aerogrill, prepare the bird, as described earlier, in previous recipes. Necessarily in many places, puncture the skin with a toothpick. Rub the carcass, not stingy, with salt and pepper from the inside and out. Garlic chop with a knife or squeeze through garlic, mix it with basil, mayonnaise, paprika and spices chosen at your discretion. Rub the duck with this mixture from inside as well as from outside. Put the carcass of the bird in a deep enough dish, cover or tighten the food film and put it for 2 hours in the refrigerator, or better - overnight. It was time to prepare the filling. Cut the apples and remove the core, stuff them with a duck and put it in a bag for baking. Create a masterpiece on the bottom grille in aerogrill at a temperature of 180 degrees for an hour. After a while, gently flip the packet with the bird, reduce the temperature by 10 degrees and bake for another hour. 15 minutes before the end of cooking, cut and open the package so that the duck skin is browned. Bon Appetit!
"Orange" duck in aerogril
Agree, the recipe is intriguing with its name. Be sure to do this unpretentious in the preparation of food - it will please you with original taste and mouth-watering aroma. If you do not have an orange marmalade at hand, safely replace it with apple jam.
- duck gutted weighing 2 kilograms
- orange marmalade - 2 tablespoons
- tomato sauce - tablespoon
- orange juice - 30 milliliters
- Salt, ground pepper - to taste
Cooking method: Mix in a bowl of orange juice and marmalade, add the tomato sauce. The washed and dried duck is chilled, only generously, with salt and pepper and cover with half an orange-tomato mixture on the side of the back. Place the carcass on the bottom grill of the aerogrill with the breast down and start baking for an hour at an average blowing speed at a temperature of 150 degrees. After this, gently turn the bird over, cover it from the side of the breast and cook for another half hour at the same parameters of the aerogrill. Such a duck is served well with a side dish of boiled rice and unsweetened juicy fruits. Bon Appetit! As you can see, even if you have very little time and products, you can cook delicious food and please their loved ones. And thanks to modern technology, cooking became even easier and more pleasant. Cook with us, and let each of your recipe be a masterpiece! We advise you to read: