Do you want to treat your loved ones and guests to something new?dish, but are you already tired of traditional pork, beef and chicken? Bake a duck with a side dish: your guests will be unexpectedly and pleasantly surprised, and you will save time and energy, because the dish is easy to prepare and even a novice in cooking can handle it. There is an opinion that duck is tough. This can be easily corrected by choosing a recipe with apples: the acid contained in the fruit will soften the meat and give the taste of the dish a unique twist. Below are several win-win and easy-to-prepare recipes. But first, let's deal with the duck and see how to choose it correctly. If you have never cooked it before, give preference to a bird raised on a poultry farm, rather than a home-made carcass. Store-bought duck is softer, its meat is juicier and it is quicker to cook. It tastes like chicken. Domestic duck is larger, has a rich yellowish hue, and has a more pronounced specific taste. It has more subcutaneous fat than store-bought duck. The average size of a bird is 1.5-2.5 kilograms. When buying a duck, pay attention to how thoroughly the feathers are removed, especially carefully examine the folds and under the wings. Select the size of the carcass according to the baking dish. For cooking, we will need a duck pan, or a glass dish, or a baking tray with high walls - deco. You can cook a duck by dividing it into portions, but, of course, it turns out more impressive and juicier if you bake it whole. Many people love poultry for its crispy crust, and here are some secrets for getting it:
- Oven temperature in the first 10 minutes of bakingshould be equal to 230 degrees, then it must be reduced by 30 degrees and maintained at this level for the next 10 minutes. The main cooking temperature is 180 degrees.
- Every 7-9 minutes, water the bird with grease. Turn the bird over regularly - every 30 minutes.
If the bottom of the carcass starts to burn, but the top is stilldamp, place a bowl of cold water under the pan. If the top burns prematurely, cover the problem areas with oiled parchment, without covering the side dish, if any. Now let's look at the simplest recipe for novice cooks.
Duck with potatoes and baked apples
Apples, like potatoes, will be a full-fledged side dish in this dish. Ingredients:
- duck carcass 1,5-2 kg
- 6-8 potatoes
- 2 pieces of large apples for filling ducks and 3 apples for garnish
- salt
- dry Provencal herbs - 2 teaspoons
- black and pink ground pepper
- ghee
- olive oil
Method of preparation:If necessary, defrost the carcass, check the skin for feathers. Wash, remove excess fat, cut off the outer third of the wings. Grease the carcass with melted butter, generously rub with coarse salt and pepper. Wrap the neck, legs, wings in cling film - this way you will get a more pronounced crispy crust. For the stuffing, wash the apples, dry them, remove the middle, cut into cubes. Stuff the duck with apples, sew up the hole with thread or simply fasten with skewers. Transfer the bird to a mold with the seam up and put it in a preheated oven for 40 minutes. Periodically check that the skin does not burn. Baste with the melted fat every 10-15 minutes. Peel and cut the potatoes into wedges. Rinse them, dry them, salt, add a little olive oil, Provencal herbs, mix. Cut the remaining apples into slices. Remove the duck from the preheated oven, cover it with potatoes and apples on both sides. Bake the dish for 30-40 minutes. Check the readiness by piercing the potatoes with a toothpick and the duck with a fork in the joint area. The ichor that flows out should be clear and bloodless. Remove the duck, cut the seam, remove the apples from the inside and transfer the bird to a platter decorated with salad leaves and herbs. Serve with potatoes and baked apples.
Duck with green apples in the sleeve
This version of cooking duck is moremore economical than the first one. With a baking sleeve, cooking time is reduced by 20%, and the fat released during cooking will not splash the oven. Dishes cooked in a sleeve are juicier and at the same time have a distinct crust. Ingredients:
- duck carcass 1.8 - 2 kg
- 10-12 pieces of Simirenko or Granny Smith
- potato for garnish
- salt
- coriander
- ground black pepper
- a branch of fresh rosemary
- sleeve for baking and clips
Method of preparation:The duck must be washed, excess moisture must be removed and generously rubbed with spices and salt inside and out. Leave the bird in the refrigerator overnight, or longer - the longer it stands in the herbs, the more flavorful the meat will be. Peel the apples and cut into slices. Stuff the duck with apples, sew up the seam with thread. Cut off a roasting sleeve, make it one and a half times longer than the carcass. Place the duck in the sleeve, loosely pinch the ends with special clips. Send the bird to the oven, preheated to 180 degrees. After an hour, take out the duck, cut the sleeve and check the bird for readiness by piercing the joint with a fork. If the liquid is clear, this means that our duck is ready. If ichor oozes, send the duck to bake in an open sleeve. Serve with boiled potatoes or buckwheat porridge.
Duck with potatoes and champignons, baked in foil
The recipe for this dish came to us from France. And the cooks there know a thing or two about cooking duck! Ingredients:
- duck weighing 1.5-2 kg
- 350 g champignons
- 6-7 bulbs
- one lemon on juice
- 120 ml apple juice for marinade
- 1 kg of potatoes
- a tablespoon of paprika
- 100-120 g of mayonnaise
- butter
- 7 cloves of garlic
- dill, sumac,
- coriander 1 teaspoon
- food foil
Method of preparation:Cut the duck into 4 pieces, put them in a bowl, pour in a mixture of apple and lemon juice and leave to soak for half an hour. In a separate bowl, mix mayonnaise, dried paprika, coriander, salt, 4 chopped cloves of garlic. Transfer the duck to the prepared sauce and leave for an hour. Mix the onion, cut into large rings, with sumac. Cut the mushrooms into 5 mm thick slices. Put the onion and mushrooms in layers in a baking dish, and put the prepared duck on top. Cover the dish with foil and put it in a preheated oven. Bake for an hour and a half without opening the foil. Baking temperature is 210-220 degrees. Then check for readiness: if the duck remains raw, remove the foil and continue baking. Preparation of the side dish: Peel and boil the potatoes. Fry 3 chopped garlic cloves in butter, add chopped dill at the end. Pour this mixture over the boiled vegetable and serve the duck with potatoes and mushrooms. Enjoy!
Duck with prunes and apples
If you want to taste a hearty dish with a unique aroma, try roasting a duck according to this recipe. Ingredients:
- large duck 2,2-2,5 kg
- kilogram of potatoes
- 20 g of sugar
- 3 apples for stuffing and one for garnish
- 200 grams prunes with a removed stone
- tablespoon thyme
- coriander 0.5-1 teaspoon
- salt
- food foil
Method of preparation:Core and cut the apples into 6 pieces. Wash and dry the duck and stuff it with prunes, apples, sugar, coriander and thyme. Secure the cut well with skewers. Peel the potatoes and cut them into large slices. Cut the apple into 6 pieces. Place the duck in a baking dish, laying it on its back, cover with foil. Bake for 40 minutes in an oven preheated to 190 degrees. Then take it out, surround it with potatoes and the remaining apples and continue baking for 40-50 minutes uncovered. The duck is ready, bon appetit!
Duck breast with fried apples and boiled potatoes
This recipe will delight gourmets with its complexity of taste.and ease of implementation. Everyone knows that duck requires a lot of effort, but its breasts are so tender that you only need a few minutes to cook them! This is an indispensable product for an unusual but hearty dish in a hurry. Famous chefs strongly recommend cutting off the breasts when cooking duck and cooking them separately. Let's listen to the authoritative opinion and cook this sweet and sour dish Ingredients:
- duck breasts - 2 pcs
- 20 g Dijon mustard
- 4 tablespoons vegetable oil
- 2 medium-sized oranges
- brown sugar - 10 g for marinade and 3 tablespoons for garnish
- 3 medium green apples
- 100 g of butter
- 3 cartridges
- salt to taste
- pinch of pink pepper
Method of preparation: Let's start with the marinade:To do this, remove 20 g of zest. Set aside some for decoration. Squeeze out the orange juice, mix with salt and a teaspoon of brown sugar. Separately mix Dijon mustard, a tablespoon of orange juice and olive oil. Combine both mixtures - the marinade is ready. Remove the films from the breasts, but leave the skin: it contains fat needed for frying. Make shallow cuts in the skin at intervals of 1 cm. Immerse the breasts in the marinade, cover the dish with cling film and leave in the refrigerator overnight. Heat a dry (no oil or fat) frying pan. Remove the breasts from the marinade, clean off the stuck zest. Place them skin side down and fry for 6-8 minutes, turning them over several times to achieve even frying. To prepare the side dish: peel the apples, carefully remove the core and cut into thick rings. Melt the butter and brown sugar in a saucepan - 3 tablespoons each. Then wait until they are completely dissolved and put the apples in - fry them until the edges are golden. Then boil the potatoes in their skins in salted water, cut them into slices and simmer in butter. Then sprinkle with white pepper and coarse salt. Serve the dish as follows: cut the breasts into slices along the grain, then put the fried apples, boiled potatoes and decorate with strips of zest. Enjoy! We recommend reading:
