Italian cuisine several centuries agoa true masterpiece was presented to the world - it was duck with tangerines. Catherine de Medici, having married the French ruler, took some of her favorite recipes with her to France. Since then, the most talented chefs in the world have been debating who should take credit for creating the magnificent combination of poultry and citrus. Let the debates take their course - we will simply prepare a wonderful dinner without delving into the wilds of history.
Duck with tangerines and green salad
To throw a party you don't needspend a lot of time and money — all you need is inspiration and a proven recipe. The secret of its success lies in fresh herbs. Sage leaves are full of fragrant oil, and arugula, in addition to being an aphrodisiac, is simply irreplaceable for losing weight ladies. It is a natural energy drink, because it is a source of vitamin C and iodine. As you can see, this recipe, in addition to its luxurious taste, has great benefits. Let's get started! Ingredients:
- medium duck
- onions and red - 1 head
- rhizome of leek
- carrots - 2 pieces
- tangerines - 4 pieces
- sage fresh - 9-10 leaves
- garlic - 1 head
- a bunch of fresh arugula
- olive oil - 4-5 tablespoons
- balsamic vinegar - 1 tablespoon
- mustard mustard - 1 teaspoon
Method of preparation:The recipe itself is very simple, so let's start with the most important thing - the duck. Wash the carcass and remove any remaining feathers (if necessary). Cut off excess fat inside and around the rump. Experienced cooks advise cutting off the entire rump, as the odorous gland is located there. The outer third of the wings should also be removed. Wash fresh sage leaves, dry thoroughly on a paper towel. Pour 2 teaspoons of salt into a mortar, add sage and grind thoroughly until pasty. Rub the duck thoroughly with this aromatic mixture both outside and inside. Cut the tangerines in half and place inside. Leave the bird to marinate for half an hour. In the meantime, take care of the vegetables. Pay special attention to the leeks - sand often gets trapped between their layers. Cut off the upper part of the foliage, the root, cut the stem into 4 cylinders and wash thoroughly under running water. Peel the carrots with a vegetable peeler and cut the root vegetable into petals. Peel the onion and red onion, cut into half rings, crush the garlic with a large knife. When the vegetables are ready, it is time to start baking the dish. Place the vegetables on the bottom of the duck pan. The duck stuffed with tangerines will lie on top of this “pillow”. Preheat the oven to 180 degrees and put our duck in it to bake for 2 hours. Look in from time to time and check how the bird is doing. If too much fat has melted, drain it, but do not pour it out. Duck fat is famous for its useful substances. After 2 hours of cooking, check the bird. If the meat easily separates from the bone, our deliciously smelling duck is ready. Now it is time to serve the dish correctly. Wash the arugula, put it in a colander and dry, shaking it constantly. Then take a bowl, mix the ingredients for the sauce: balsamic vinegar, mustard, olive oil, juice from half a tangerine and a pinch of coarse salt. Divide the remaining one and a half tangerines into slices and cut each in half. Let's start the most inspired activity - creating a masterpiece. Take a large flat plate, put a bunch of dried arugula, pour it generously with sauce, sprinkle with sliced tangerines and place a tasty piece of duck on top. You can also sprinkle it with salad sauce. As you can see, the preparation did not take much time, and the dish simply exudes rich taste and vitamins. Enjoy!
Duck with kiwi and mandarins
Do you have any trophies at home?shot game? A man is proud of his position as a breadwinner, and you are left alone with a tough wild duck? Do not despair! Cooking a bird so that it melts in your mouth is not a problem at all, if you have the right recipe. We are happy to share it with you. Let's cook a tender and juicy duck together. Ingredients:
- medium duck
- 2 tablespoons of liquid honey
- 5 tangerines
- 3 kiwis
- salt and black pepper to taste
- 40 milliliters of soy sauce
Method of preparation:The duck must be carefully plucked, gutted and excess fat must be cut off. Rub the skin with ground pepper and coarse salt, let it stand in the refrigerator for 2 hours. After some time, mix soy sauce, honey and the juice of 1 tangerine. Rub the skin of the bird with the marinade and leave for another half hour. The recipe moves to the baking stage. Turn on the oven to 180 degrees. While it reaches the desired temperature, do the stuffing of the duck. Peel the kiwi and tangerines and cut into large cubes. Stuff the carcass with them and fasten the hole with toothpicks. Prepare the dish in which the duck will be baked. Carefully transfer the bird there and put it in the oven for about an hour and a half. Periodically check, because the duck skin can burn. If this suddenly happens, cover the bird with foil and put a container with cold water on the bottom of the oven. Cooking time for the duck depends on its age and weight, on average it is 1.5-2.5 hours. As soon as the meat is easily separated from the bone, the duck is ready. Serve it with your favorite side dish and be sure that this recipe will save even the toughest bird. Enjoy!
Duck with tangerines and almonds
Many people don't like duck because of its specific smell.And in vain, because getting rid of the smell is a matter of 10 minutes, and in the end you get a healthy dish that is easy to prepare. Let's put this recipe into practice together, and you will get a fragrant dish without a hint of unpleasant odor. Ingredients:
- duck weighing about 1.5 kilograms
- almond flakes - 100 grams
- tangerines - 15 pieces
- butter - 30 grams
- half a lemon
- cognac and light vinegar vinegar - 2 tablespoons each
- sugar - 50 grams
- salt, black ground pepper
Method of preparation:To remove the specific smell, dilute vinegar with water in half and wipe the bird with a folded napkin. After 10 minutes, rinse with water. Blot excess moisture with a paper towel and rub the inside of the carcass with salt and pepper. Take a duck pan and fry the duck in it until golden brown. Remove the pan from the heat and pour the following mixture over it: cognac, juice from half a lemon and 4 tangerines. Salt and pepper the bird, stuff it with two peeled tangerines and put the duck pan on medium heat to stew for 40-45 minutes. While the duck is cooking, do not forget to pour the resulting juice over it - do this from time to time. When the duck is cooked, take it out and peel the tangerines. There will probably be a lot of hot sauce left in the duck pan, so it is worth working on improving it. Add sugar and wine vinegar, stir and lower the duck into the pan. Sprinkle the bird generously with almond flakes, surround with peeled tangerines and send it back to stew for 15 minutes. The duck will look luxurious if you place it on green lettuce leaves and garnish with whole peeled citrus fruits. Enjoy!
Duck breast with tangerines and beans
This recipe is perfect for beginner cooks and bachelors. Duck breast is a universally recognized delicacy. And besides, it is surprisingly quick and easy to prepare! Ingredients:
- 2 duck breasts
- beans asparagus - 300 grams
- tangerines - 3 pieces
- olive oil - 4 tablespoons
- green salad (mixture) - 200 grams
- honey and wine vinegar - 1 tablespoon
- salt pepper
Method of preparation:Wash the duck breasts and make cuts on the skin at a distance of one centimeter from each other. Use the knife carefully so as not to cut the skin to the meat. It contains a large amount of fat, and we really need it, because the breasts need to be fried on a dry surface. Heat a frying pan without a handle or a duck pan and place the breasts skin side down, press down with a fork. You need to fry the meat quickly, literally 3-4 minutes on each side, and then immediately move the pan to the preheated oven. Literally for 7-8 minutes - and you can take it out. Cover the breasts with foil - let them rest while you are busy with further preparations. The recipe is gradually coming to an end. Blanch the green beans in salted boiling water for 5 minutes. Mix the sauce in a separate bowl. To do this, squeeze the juice from 2 tangerines, pour in olive oil, wine vinegar and honey. Mix everything thoroughly with a wooden spoon. Do not use nickel silver or silver-plated utensils — vinegar will darken them. Remove the duck breasts and cut along the grain into slices about 1 cm thick. Place the washed salad mixture, boiled beans, peeled tangerines and duck breasts on a plate. Now generously pour the sauce over the dish. We hope you will enjoy the taste of the most tender duck fillet with tangerines. Enjoy your meal!
Duck with mandarin slices, thyme and juniper
A fragrant, tender, hearty dish - this recipeis simply created for gourmets. Juniper berries have a bright, unique flavor, and thyme adds a special note. This hot and spicy dish will appeal to your guests and loved ones. Ingredients:
- large duck
- 4 tangerines
- thyme - 4 branches
- 5-6 juniper berries
- extra virgin olive oil
- black pepper powder - 1 teaspoon
- lemon
- balsamic vinegar
- coarse salt
Method of preparation:First, you need to prepare a fragrant paste for rubbing the duck. Grind the juniper berries and thyme leaves in a mortar. Add coarse salt, balsamic vinegar (literally 2 tablespoons) and olive oil. Mix the emulsion with a spoon and pour in freshly squeezed lemon juice. Be sure to strain the juice if there is a citrus seed in it. Wash the duck, cut off excess fat and rub with the sauce obtained in the mortar. Place the bird in a deep dish and put it in the refrigerator - let it soak up the aromas for several hours. Scald the tangerines with boiling water to wash off the natural wax. Cut them into large slices right with the zest. Stuff the duck and sew up the cut with a strong thread. Place the bird breast-side down in the duck pan, cover it with a lid and place it in a preheated oven for an hour and a half. First, set the baking temperature to 170 degrees, and after 40 minutes, raise it to 190. This way, the meat will cook evenly and will not dry out. Do not forget to baste the duck with the resulting juice every 20-30 minutes of cooking. When the duck is ready, let it cool down a little and remove the tangerine slices. Boil rice or mashed potatoes as a side dish. Enjoy! We are sure that duck with tangerines will become a real pearl of your cookbook. Such features as a specific smell and toughness of meat can be easily corrected. Cook this bird, and your guests will once again be convinced what a first-class hostess you are. And, of course, complement the chosen recipe with your love and sensuality - then even an everyday dinner will become festive! We recommend reading:
