When you're tired of chicken and the most luxurious dishes from itit seems banal, it is worth turning your attention to another bird. You can safely cook duck at home - this will be a great option for any holiday. From this bird you can make many delicious dishes - real finds for a good housewife. Ducks are baked, fried, stuffed, they are used to make kebabs and stews, their meat is added to salads. Recipes for dishes from this bird amaze with their diversity. There are a good hundred of them, and such that each can take a key place in your cookbook. And we want to present to your attention some of the most interesting recipes. Let's cook domestic duck and pleasantly surprise your family and friends with new dishes served for dinner! Why not wild? Because the bird that lived in the wild did nothing but fly and get food for itself, so it itself is more sinewy, and its meat is quite tough. Of course, this has its charm, but if you are making a dish for those who are not yet familiar with duck or have tried it only a few times, it is worth giving preference to poultry. Family and friends will certainly appreciate the tenderness of its meat, and you will receive well-deserved praise. But enough of being distracted - let's cook!
Home duck in Beijing, or classics of the genre in your own kitchen
Here is a dish that will impress evengourmets. We offer you a recipe based on classic Chinese, and of course, you will have to work hard to bring it to life. But when you put the duck on the table and say that you made it Peking style, when everyone tries a piece and starts praising your culinary skills, you will feel that all your efforts have paid off a hundredfold. We are sure that after such a first time, you will be able to cook the bird according to this recipe for any holiday celebrated at home, and your loved ones will always greet your signature dish with joy. Ingredients: For the bird:
- duck weighing 3 kilograms (choose fatter)
- 1 glass of water
- soy sauce - 5 tablespoons
- ground ginger and black pepper - 1 tablespoon each
- sherry and sesame oil - 1 tablespoon each
- honey - 4 tablespoons
- salt - to taste
For pancakes:
- 1 glass of water
- 1 egg
- 1 cup of flour
- 2 tablespoons vegetable oil
- 2/3 cup of milk
For decoration:
- feathers of green onions
Method of preparation:We would like to warn you right away that you need to start making this dish 2 days before the event for which it will be served. You just need to prepare the duck for roasting in several stages. It will take about 10 hours just to properly defrost the bird. Although you can save this time by buying a fresh domestic duck and starting to cook it right away. If you did store the bird in the refrigerator, leave it to defrost for 10 hours, then rinse it thoroughly under cold water, cut off the wing tips and excess fat (from the neck and rump). Then pierce the bird with a large fork (or hang it on a hook) and pour boiling water over it on all sides. When the water drains, dry the duck thoroughly, and then rub it inside and out with sherry. Let the bird wait on the table for 10-15 minutes, then put it in the refrigerator for 12 hours. When this time has passed, take the duck out and coat it evenly with honey. And put it back in the refrigerator for another 12 hours. After this time, it's time to roast. In the oven, preheated to 190 degrees, place a rack with the duck laid out breast side up on a baking sheet and cover it with foil. Let the bird roast for an hour, and in the meantime, mix half of the soy sauce with pepper, ginger, and sesame oil. When the allotted 60 minutes have passed, take the duck out and coat it well with the resulting mixture. Then increase the oven temperature to 260 degrees and put the bird in it again - this time for 25 minutes. While it is roasting, combine the remaining half of the soy sauce with honey and beat well. After 25 minutes, take the bird out, coat it with the resulting mixture and put it back in the oven, this time setting it to the grill mode. Remember, your goal is to cook a duck at home with an appetizing crust. So let the bird bake on the grill for another 10 minutes. Then take it out, cool it and cut it into portions. While the bird is cooling, start making pancakes. The dough recipe is simple: you just need to mix flour and water and, stirring constantly, add milk, egg, and butter. And you can bake pancakes, cool them and prepare the dish for serving. On each plate, put a pancake, a thinly sliced piece of bird, a few leek feathers. Serve the dish with soy sauce. Bon appetit - we hope that this recipe will firmly enter your home and will be one of your favorites.
Domestic duck with rice
This recipe, which comes from Central Asia, is herehave known for a long time: many grandmothers consider poultry with rice to be their signature dish, the secrets of which are passed down through generations. Now you too will know how to cook such a duck, and will delight your loved ones with it on big and small holidays. Rice will subtly emphasize the original taste of the bird, and spices will add piquancy to the dish. Even sophisticated gourmets will appreciate and note such a simple dish. Ingredients:
- duck weighing 2.5-3 kilograms
- one and a half cup of rice
- 4 onions
- ¾ cup of sesame oil
- 2 tablespoons raisins
- 1 cup of apricots
- half a head of garlic
- Salt, saffron, black and red ground pepper, azhgon - to taste
Method of preparation: You need to prepare the bird:pluck it, clean it from the insides, wash it well, singe it, dry it, rub the inside with salt. Then cut the onion into cubes, fry it in sesame oil, add raisins with dried apricots, a pinch of salt and simmer it all for 15 minutes. Remove the future stuffing from the stove, add a quarter of a head of garlic (finely chopped), ajgon, salt and black pepper. Stuff the domestic duck with this mixture, sew it up with food thread and fry in a cauldron (in the same sesame oil) until a light golden crust forms. Next, pour half a glass of boiling water into the cauldron, add a pinch of salt, the remaining quarter of a head of garlic (also finely chopped), black pepper and simmer the bird, pouring the resulting juice over it, for 1.5-3 hours. The exact time depends on the age of the duck (the older it is, the longer it will take to cook). By the way, to check, you can simply pierce the bird with a fork in several places. If clear juice comes out of the punctures, the duck is ready. As soon as you finish stewing, transfer the bird to a dish, and add boiling water, salt, saffron and rice, pre-soaked for 40-45 minutes, to the cauldron. Cook this mixture until the water evaporates, do not stir it. Then move the rice to the sides of the cauldron, put the duck on the bottom of the dish and simmer it over low heat for 5-15 minutes. The bird is ready: it can be served on a large platter, immediately with a side dish - spicy rice. Enjoy!
Duck with cranberries, fried at home
This recipe comes to us from the Czech Republic, famous forsimplicity, satiety and excellent taste of their dishes. And you will see that it is very easy to cook poultry according to it, and it will turn out very interesting. The sauce in which it will be stewed will give it a truly unique taste. And all the products for the Czech dressing can be easily bought at any market or in any supermarket. So let's cook fried duck with cranberries at home. Ingredients:
- a bird weighing 2-2.5 kilograms (choose fatter)
- 100 grams of bacon
- 100 milliliters of red wine
- 100 grams of onions
- 50 grams of roots (celery or parsley)
- 30 grams of flour
- sour apples, ripe tomatoes - 2 pieces each
- lemon - 1 piece
- 2 tablespoons of cranberry (fresh or thawed)
- black pepper - 5 peas
- 4 carnation buds
- rosemary, bay leaf, salt - to taste
Method of preparation:Start by rubbing the duck with salt, both inside and out. When you're done, cut the bacon into small slices, add the butter and put it in a separate pan to heat over low heat. Chop the onion and roots, peel the apples and tomatoes, cut them into cubes. Add all of this to the heated butter with bacon, adding spices and a little water (literally 30-50 milliliters) with red wine. Keep it on the fire, stirring, until smooth. While continuing to cook, pour the resulting sauce into the roasting pan and put the bird in there. Cover the pan with a lid and put it in the oven to stew until the meat becomes soft. Then remove the lid from the roasting pan - let the bird brown. Take the duck out, cool it, divide it into portions, but remember that the preparation of the dish is not yet complete. The Czech recipe says that you need to add flour diluted with water to the sauce and bring the mixture to a boil over low heat. Then strain, pour into a roasting pan, add cranberries, heat well, place the prepared duck pieces in the renewed sauce and simmer for 5 minutes. The bird is ready: it should be served in portions, poured with cranberry sauce. In this case, you need to put a lemon on each piece of meat. Citrus will not only be a decoration - its juice will diversify the taste of the dish. Agree, each duck recipe is very interesting in its own way. We suggest preparing all 3 options, and then choose the one that your loved ones like the most. And the best thing is that a duck made at home with warmth and love will always be a small culinary holiday, even if you decide to cook it on a weekday. We recommend reading:
