When the chicken is fed up and the most chic dishes fromit seems to be banal, it is worth paying attention to another bird. At home, you can safely cook a duck - it will be a great option for any holiday. From this bird you can make a lot of delicious dishes - real finds for a good housewife. Ducks bake, fry, stuff, from them do shish kebabs and stew, their meat is added to salads. Recipes of dishes from this bird amaze with its variety. They will be typed a good hundred, and such that everyone can take a key place in your cookbook. And we want to bring to your attention one of the most interesting recipes. Let's prepare a homemade duck and pleasantly surprise your family 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, that's why she herself is more wiry, and her meat is tough enough. Of course, this too has its own charm, but if you make a dish for those who are not already familiar with ducklings or have tried it only a few times, it is worth giving preference to poultry. Relatives and relatives will certainly appreciate the tenderness of her meat, and you will get a well-deserved praise. But enough distraction - we prepare! 
Home duck in Beijing, or classics of the genre in your own kitchen
Here is a dish that you can hit evengourmets. We offer you a recipe based on classical Chinese, and of course, it will have to work on its implementation. But when you put a duck on the table and say that you made it in Beijing, when everyone tries on a piece and vying to praise your culinary skills, you will feel that all efforts have paid off a hundred times. We are sure, after such a first time you will be able to cook a bird according to this recipe for any celebrated holiday, and relatives will always greet your crown dish with joy. Ingredients: For poultry:
- 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
Cooking method: We want to immediately warn that this dish should be started 2 days before the event to which it will be served. Just a duck needs to be prepared in several stages for baking. For one only the correct defrost of the bird takes about 10 hours. Although this time can be saved by buying a fresh homemade duck and starting to cook it right away. If you still store the poultry in the refrigerator, leave it to be defrosted for 10 hours, then rinse thoroughly under cold water, cut off the tips of the wings and excess fat (from the neck and the tail). Then nail the bird on a large fork (or hang it on the hook) and from all sides, water it with boiling water. When water drains, wipe the duck thoroughly, and then rub it outside and inside with sherry. Let the bird wait for 10-15 minutes on the table, then send it to the refrigerator for 12 hours. When this time passes, remove the duck and evenly oil it with honey. And again, send it to the refrigerator, again for 12 hours. After this time, it's time to bake. In the oven, heated to 190 degrees, on a baking sheet, place the grate with the breast folded upwards with the duck and cover it with foil. Let the bird bake for an hour, and until you mix half of the soy sauce with pepper, ginger, sesame oil. When the 60 minutes have passed, remove the duck and lubricate it with a good amount. Then increase the temperature of the oven to 260 degrees and send the bird back to it - this time for 25 minutes. While it is baked, combine the remaining half of soy sauce with honey and whisk well. After 25 minutes, take out the bird, cover it with the mixture and again send it to the oven, in which this time you need to set the "grill" mode. Remember, your task 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 and cut into small portions. While the bird is cooling down, start cooking pancakes. The recipe for the test is simple: you just mix flour and water and, stirring constantly, add milk, egg, butter. And you can bake pancakes, chill them and prepare a dish for serving. For each plate put a pancake, thinly sliced a piece of a bird, a few feathers of leeks. Serve with a sauce of soy sauce. Bon appetit - we hope that this recipe will go into your house and will be one of the most loved. 
Domestic duck with rice
This recipe, which came from Central Asia, we haveknow a very long time: many grandmothers is a bird with rice is a crown dish, the secrets of which are transmitted in generations. Now you will also know how to make such a duck, and you will please her loved ones on big and small holidays. The rice will subtly emphasize the original taste of the bird, and the spices will add spice to the dish. Such a simple dish will be celebrated and appreciated even by sophisticated gourmets. 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: It is necessary to prepare a bird: pluck it, peel it off, gently rinse, sing, dry, rub salt from inside. Then cut the onions into cubes, fry it in sesame oil, add to it raisins with apricots, pinch of salt and flesh out all this for 15 minutes. Remove the future stuffing from the plate, add to it a quarter of a head of garlic (finely crumbled), azhgon, salt and black pepper. With this mixture, fill the house duck, sew it with a food thread and fry in a cauldron (on the same sesame oil) until a light golden crust forms. Next, pour half a cup of boiling water into the cauldron, add a pinch of salt, the remaining quarter of the head of garlic (also finely crushed), black pepper and stew the bird, pouring the resulting juice, for 1.5-3 hours. More precise time depends on the age of the duck (the older it is, the longer it will be cooked). By the way, for testing, you can simply puncture the bird with a fork in several places. If the transparent juice is extracted from the punctures, the duck will be ready. As soon as you have finished extinguishing, shift the bird to a dish, and add boiling water, salt, saffron and rice to the cauldron, pre-soaked for 40-45 minutes. Cook this mixture until the water evaporates, it is not necessary to interfere with it. Then move rice to the sides of the cauldron, lay a duck on the bottom of the dishes and protil it on low heat for 5-15 minutes. The bird is ready: it can be served on a large dish, immediately with a side dish - with spicy rice. Bon Appetit! 
Duck with cranberries, fried at home
This recipe came to us from the Czech Republic, famous for itssimplicity, satiety and excellent taste of their dishes. You will also see that it is very easy to cook a bird on it, but it will be very interesting. The sauce in which it will be stewed will give it a truly unique taste. And all products for the Czech refueling can be easily purchased in any market or in any supermarket. So let's cook a 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
Cooking method: Start by rubbing the duck with salt, both from the outside and from the inside. When you are done, cut the bacon into small slices, add oil to it and heat it in a separate pan on low heat. Chop onions and roots, peel apples and tomatoes from the skin, cut them into cubes. Add all this to the heating oil with bacon, pouring spices and pour a little water (literally 30-50 milliliters) with red wine. Keep on fire, stirring, bring to a homogeneous state. Continuing to cook, pour the resulting sauce into a brazier and put the bird there. Cover the dishes with a lid and put in the oven to stew until the meat is soft. Then remove the lid from the brazier - let the bird brown. Get the duck, cool it, divide into portions, but remember that this cooking is not yet complete. The Czech recipe says that further to the sauce you need to add the flour, diluted with water, and on a slow fire bring this mixture to a boil. After filtering, pour into the brazier, pour in the cranberries, preheat thoroughly, place the prepared pieces of duck in the renewed sauce and braise for 5 minutes. The bird is ready: it should be served in portions, sprinkled with cranberry sauce. At the same time for each piece of meat you need to put a lemon. Citrus will not only be an ornament - its juice will diversify the taste of the dish. Agree, each duck recipe is very interesting in its own way. We offer to cook all 3 options, and then choose the one that most like your loved ones. And the most pleasant 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 advise you to read:
