duck with apples People who are not particularly versed in the intricaciescookery, believe that such a dish, like a duck with apples, can cook only real cooks. Meanwhile, the answer to the question of how to cook a duck with apples in the oven is simple: to buy a quality initial product, that is, a duck with apples, and to delve into the logic of the cooking process. With our help it will be easy to do. Now ducks of different breeds are offered in supermarkets and markets: this is the usual domestic duck, and the so-called indotka (or musk), and also the Beijing one. As for the latter, in addition to the fact that there is a famous duck in Beijing, which is served in the most prestigious restaurants, it is also a special breed. Now I'm beginning to actively breed Peking ducks in Russia. If you do not like too fatty bird, then choose your own indo-house. This breed comes from South America, where this wild duck nests on trees. The bird is distinguished by gentle low-fat meat, which can be fried, stewed and baked. But the domestic duck is fat enough. It was she who became the original ancestor of the recipe "duck with apples", since the sweet and sour taste of apples neutralizes the fat content of this bird. Well, there are a lot of recipes for this dish. Here are just some of them.

Duck with apples

To begin with, we offer you a basic recipe forwhich is cooked duck - baked with apples, with cabbage or potatoes. By the way, you do not have to do additional garnish, because in its role are vegetables or fruits, with which the bird was baked. This is a good recipe - meat and garnish are prepared at the same time. Ingredients:

  • Duck carcass - 1.5-2 kilograms;
  • Apples - 1 kilogram;
  • Garlic - 4-5 denticles.

Marinade:

  • Salt;
  • Black pepper;
  • Garlic;
  • Spices to your taste;
  • Olive oil.

Preparation: This recipe assumes the preliminary preparation of a duck carcass. So first you need to prepare a marinade and keep it in a bird for a few hours. We process the bird, removing from it all hemp from feathers, singing and cutting off all excess fat. After that, my carcass and dried. For marinade pour into the bowl of dry spices, add crushed garlic, salt, pepper and all carefully rub. Then pour in the vegetable oil until liquid slurry is obtained. With this mixture we rub the bird, wrap it with food film and leave it for five hours. My apples, cut into pieces, removing seeds and hard membranes. Duck fat is cut into small pieces and put them on the bottom of a clean and dry scallop. Next, put a small layer of apples. Duck carcass stuffing chopped apples and garlic and put in a whiting. The hole in the carcass can not be sewn. Now we put all the remaining apples between the duck and the walls of the female, and also over the carcass itself. Put the bird in the oven, which preheats to 200-230 degrees. For cooking duck in the oven, we need two or three hours - it all depends on the size of the carcass itself. Readiness can be checked by a deep puncture at the junction of the leg with the trunk. If a clear juice comes out of the puncture, the bird is ready. If the juice has a pinkish hue or just cloudy, then we continue to bake the duck. We put the prepared bird on the dish, and on the garnish we serve apples that were inside the carcass. You can throw away other apples, as they turned out to be very greasy. Note: If you prefer this recipe and the traditional way of cooking this dish, but you do not have the scallops, you can use a large brazier or any deep heat-resistant dish instead. Your duck with apples will turn out not less tasty, than in usual. recipe duck with apples

Duck baked with apples and oranges

This recipe is universal, since with apples andoranges, both domestic and wild ducks can be cooked. In the first case, the fruit perfectly neutralizes the fat content of the bird, and in the second, the meat of the wild duck is made softer. Ingredients:

  • 1 carcass of duck;
  • 4-5 apples;
  • 2 oranges;
  • Salt, pepper, nutmeg;
  • 1 teaspoon curry;
  • 1 teaspoon of cinnamon;
  • 2 tablespoons of honey;
  • 5-6 cloves of garlic;
  • 1 onion.

Preparation: To prepare this dish, you can use a marinade based on vegetable oil. But you can also processed, washed and dried carcass simply rub with a mixture of salt, garlic and spices and leave to soak for several hours (preferably overnight). When the duck is fed, you can start stuffing. First we cut duck fat and heat it on a hot frying pan, and we remove the cracklings. Further we release from the core and cut into large cubes the apples, we peel the oranges and cut them too. After that, apples along with oranges fried on duck fat, add honey, a few strips of orange peel, cinnamon and curry. We extinguish all five minutes and cool it. Duck carcass stuffing with fried fruit, close the hole with an onion or sew it with threads. We put the stuffed duck in a bowl for baking, cover with foil on top and put it in a preheated oven for 180 minutes for an hour and a half. After that, we remove the foil, lubricate the duck with honey and continue cooking in the oven for another thirty to forty minutes, from time to time, watering the carcass with the formed juice. After the oven, the duck should "rest" for twenty or thirty minutes. After this time, the bulb is removed (take out the thread). The fruit with which the bird is stuffed is taken out, wiped through a sieve, cooked over low heat and used as a sauce. As a seasoning for the bird, you can also serve chutney (spicy Indian seasoning) from apples or jam from cowberry. And on the side dish - fried in a frying pan apples or boiled rice. Note: Apples should be sourish to taste, then you can achieve the right balance of flavors due to a combination of acid apples, sweet and sour orange and sweet honey. duck with apples

Stuffed duck baked in a sleeve

Recipe for a bird baked in the sleeve for usis quite new. But someone who tried this method of cooking this dish in practice, was able to see its effectiveness. In the oven there are no traces in the form of greasy splashes and streaks, and the meat turns out very tender and juicy. Usually in the sleeve we cook chicken, but what if we try to do the same with a duck? By the way, if you have a wild duck, cooking in the sleeve will save the meat juicy. Ingredients:

  • Duck carcass;
  • 250 grams of prunes;
  • 200 grams of dried apricots;
  • A handful of raisins;
  • 3 apples;
  • A glass of boiled rice;
  • Salt, pepper, dried herbs (thyme, marjoram, basil);
  • 4-5 cloves of garlic;
  • 2 tablespoons of vegetable oil;
  • 30 grams of butter.

Preparation: Prepare the marinade. Processed carcass of duck abundantly rubbed with a mixture of salt, pepper, herbs, garlic and vegetable oil and leave to marinate for several hours. Rice boil in salted water until the incomplete readiness (the grains should remain slightly hard), washed and cooled. Washed dried fruits (prunes and dried apricots) are cut, mixed with boiled rice, raisins and lightly fried all together in butter (you can use duck fat). At the very end, season with salt and pepper. We fill the duck with the minced meat, the hole is chipped with toothpicks (sewn with a thread or covered with a bulb). My apples, we release from the hard center and seeds and cut into quarters. We lay the bird and the cut apples in the sleeve for baking and send it to the oven, heated to 200 degrees. We prepare an hour and a half. From the finished duck we take out the stuffing and put it on the dish. We cut the baked bird into portions, which we put on a garnish, poured out with the allocated juice. Our duck with apples is ready!

Duck with apples, quince and prunes

What is good about this recipe? The fact that the preparation of a duck does not need to make a marinade and keep it a bird for several hours. Since we will prepare the duck with apples by portioning pieces, chopping the carcass. Ingredients:

  • Duck carcass;
  • 4-5 apples;
  • 1 large quince;
  • 200 grams of prunes;
  • 1 glass of martini bianco;
  • 1 onion;
  • 2-3 cloves of garlic;
  • Salt, pepper, Provencal herbs.

Preparation: To prepare this dish, the bird's bird is singed, we remove all stumps from feathers, we wash it and dry it. Then we cut into portions and lightly fry on the duck fat. Apples and quince washing, free from the hard core and cut into quarters. Onion cut into large half rings, and garlic with petals. Prunes are washed and cut into halves. If the berries are small, then leave them whole. Fold pieces of meat into a suitable bowl, add chopped apples and quince, prunes, chopped onion and garlic. We pour in martini and season with salt, pepper and herbs. We put dishes with a bird on a slow fire, bring to a boil and continue to simmer on a small fire for about an hour. Then remove the lid and send it to the preheated oven to 200 degrees for another thirty or forty minutes - the meat should get flushed. Garnish can be cooked with rice. We serve a bird with ciabatta (Italian bread), baguette or toast. Now you know that the question of how a duck with apples is prepared, it is impossible to give an unambiguous answer. Although the main ingredients of this dish remain unchanged (duck carcass and apples), the recipe can include other fruits and vegetables or dried fruit, as well as a side dish of cereals or potatoes. Note that the duck can be stuffed and baked in full with the garnish, and chop into pieces. In addition, a duck with apples can be cooked in the oven, in a brazier on fire or even in a multivark. Recipes of this dish exist in a variety of options. But you can come up with your own recipe - the creativity in the culinary arts is always welcome. Cook with pleasure. Enjoy your appetite and success in the culinary field! We advise you to read:

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