Italian cuisine several centuries ago waspresented to the world a real masterpiece - it was a duck with tangerines. Catherine de Medici, married to a French ruler, took some favorite recipes to France with her. Since then, the most talented culinary experts of the world are arguing about who should be given the laurels for creating a magnificent combination of a bird with citrus. Let the debate go its own way - we'll just cook a wonderful dinner, without delving into the jungle of history. 
Duck with tangerines and green salad
To arrange a holiday, you do not needspend a lot of time and money - you just need inspiration and a proven recipe. The secret of his success lies in fresh herbs. Sage leaves are full of fragrant oil, and arugula, in addition to being an aphrodisiac, is simply indispensable for slimming women. This is a natural energy, because it is a source of vitamin C and iodine. As you can see, this recipe, in addition to the luxurious taste, has a huge benefit. Let's get down to it! 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
Cooking method: The recipe itself is very simple, so start with the most important thing - with a duck. The carcass should be washed and removed the remaining feathers (if necessary). Excess fat inside and in the area of the tail cut. Experienced culinary advise to cut the whole goose, since there is an odorous gland. The extreme third of the wings also need to be removed. Fresh sage leaves rinse, carefully dry on a paper towel. In a mortar, pour 2 teaspoons of salt, add sage and carefully grind until pasty. With this fragrant mixture, thoroughly grind the duck both outside and inside. Cut the mandarins in half and put them inside. Leave the bird for half an hour to marinate. In the meantime, take care of vegetables. Particular attention is paid to the leeks - there is often sand between its layers. Cut off the top of the foliage, root, cut the stem into 4 cylinders and wash thoroughly under running water. Carrots peel with a vegetable peeler and cut the root on the petals. Peel the onions and red onions, cut into half rings, and crush the garlic with a large knife. When the vegetables are ready, it's time to start baking the dish. Put vegetables on the bottom of the udatnitsa. On top of this "pillow" and will be a duck, stuffed with mandarins. Heat the oven in advance to 180 degrees and send our duck into it for 2 hours to bake. From time to time, look and check how the bird behaves. If too much fat has been melted, drain it, but do not empty it. Duck fat is famous for its useful substances. After 2 hours of cooking, check the bird. If the meat is easily separated from the bone, our deliciously smelling duck is ready. It was the turn of the right dish. Rukkolu rinse, put in a colander and dry, constantly shaking. Then take a bowl, mix the ingredients for the sauce: balsamic vinegar, mustard, olive oil, a half of mandarin juice and a pinch of coarse salt. The remaining one and a half mandarin, divide into slices and cut each in half. We proceed to the most inspired occupation - the creation of a masterpiece. Take a large flat plate, put a bunch of dried arugula, pour it generously with sauce, sprinkle with chopped mandarins and place a tasty morsel of duck on top. It can also be drizzled with a salad dressing. As you can see, the cooking did not take much time, and the dish directly exudes a rich taste and vitamins. Bon Appetit! 
Duck with kiwi and mandarins
Do you have trophies at home in the form of a shotgame? A man is proud of his position as a getter, and you are left alone with a tough wild duck? Do not despair! Prepare a bird so that it melts in your mouth - it's not at all a problem if there is a correct recipe. We are ready to share it with you with joy. Let's prepare 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
Cooking method: The duck should be carefully plucked, gutted and cut off excess fat. Rub the skin with ground pepper and large salt, let it stand for 2 hours in the refrigerator. After a while, mix the soy sauce, honey and 1 mandarin juice. Rub the poultry skin with the marinade and leave for another half an hour. The recipe goes into the baking stage. Turn on the oven 180 degrees. While she reaches the right temperature, take care of the stuffing of the duck. Kiwi and tangerines clean and cut into large cubes. Start them with a carcass and fasten the hole with toothpicks. Prepare the dishes in which the duck will be baked. Gently put the bird in there and send it to the oven for an hour and a half. Periodically check, because the skin of a duck can burn. If this happens suddenly, cover the bird with foil and put a container of cold water on the bottom of the oven. The cooking time of a duck depends on its age and weight, on average it is 1.5-2.5 hours. As soon as the meat becomes easy to separate from the bone, the duck will be ready. Serve it with your favorite side dish and rest assured that this recipe will save even the toughest bird. Bon Appetit!
Duck with tangerines and almonds
Many do not like the duck for its specific smell. And in vain, because get rid of the smell - it's 10 minutes, and in the end you get a useful dish, easy to prepare. Let's put this recipe together and you'll get a fragrant dish without a shadow of an unpleasant smell. 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
Cooking method: To remove a specific odor, dilute the vinegar in half with water and use a folded napkin to wipe the bird. After 10 minutes rinse with water. Blot excess water with a paper towel and pour salt and pepper inside the carcass. Take the bratwurst and fry the duck in it until golden brown. Remove the pan from the fire and pour it with the following composition: cognac, juices from half a lemon and 4 tangerines. Salt, pepper the bird, stuff it with two peeled mandarins and send the squatter for medium heat to stew for 40-45 minutes. While the duck prepares, do not forget to water it with the formed juice - do it from time to time. When the duck is ready, remove it and peel it from the tangerines. There will certainly be a lot of hot sauce in the chicken, so it's worth it to improve it. Add sugar and wine vinegar, mix and dip into a pan duck. Generously sprinkle the bird with almond flakes, cover with peeled mandarins and again send it to stew for 15 minutes. The duck will look luxurious if you put it on the green leaves of the salad and decorate with whole peeled citrus. Bon Appetit! 
Duck breast with tangerines and beans
This recipe is very suitable for beginners and bachelors. Duck breast is a recognized delicacy. And besides, it's amazingly fast and just getting ready! 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
Cooking method: Wash duck breasts and make incisions on the skin at a distance of one centimeter from each other. Use a knife carefully, so as not to cut the skin to meat. It contains a large amount of fat, and it is very necessary for us, because you have to grill your breasts on a dry surface. Preheat the frying pan without a handle or a scallop and lay the breasts with the skin facing down, press down with a fork. Fry the meat quickly, literally 3-4 minutes on each side, and then immediately move the frying pan to a heated oven. Literally for 7-8 minutes - and you can get it. Cover the breasts with foil - let them rest until you are busy with further preparations. Recipe smoothly comes to its end. In salted boiling water, blanch the asparagus beans for 5 minutes. In a separate bowl, combine the sauce. To do this, squeeze the juice of 2 tangerines, pour in olive oil, wine vinegar and honey. Thoroughly mix everything with a wooden spoon. Do not use silver and silver-plated instruments - they will darken from vinegar. Remove the duck breasts and cut into fibers on plates approximately 1 centimeter thick. Put a washed salad mixture, boiled beans, peeled mandarins and duck breasts on a plate. Now generously pour the dish with sauce. We hope you will like the taste of the tender duck fillet with tangerines. Bon Appetit!
Duck with mandarin slices, thyme and juniper
A fragrant, gentle, hearty dish - this recipejust created for gourmets. Berries of juniper have a bright unique taste, and thyme gives a special note. A hot and spicy dish will please 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
Cooking method: First of all you need to prepare a fragrant paste for rubbing the duck. In a mortar, crush juniper berries and thyme leaves. Put a large salt in it, pour in the balsamic vinegar (literally 2 tablespoons) and olive oil. Stir the emulsion with a spoon and pour in the freshly squeezed lemon juice. Be sure to strain the juice, if you got a stone citrus. Wash the duck, cut off excess fat and grate the resulting sauce in the mortar. Put the bird in a deep dish and send it to the fridge - let it soak for several hours with fragrances. Tangerine scalded with boiling water to wash off the natural wax. Cut them into large slices directly with zedra. Start the duck and sew the cut with a strong thread. Dip the bird breastfed down into the scallop, close it with a lid and put it in a preheated oven for an hour and a half. First set the baking temperature to 170 degrees, and after 40 minutes, raise to 190. So the meat will be baked evenly and do not dry out. Do not forget to water the duck with the formed juice every 20-30 minutes of cooking. When the duck is ready, let it cool slightly and peel off the tangerine lobules. As a garnish, boil rice or mashed potatoes. Bon Appetit! Sure, a duck with tangerines will become a real gem of your cookbook. Features such as the specific smell and stiffness of meat can easily be corrected. Prepare this bird, and your guests will once again be convinced what a first-class mistress you are. And, of course, supplement the chosen recipe with your love and sensuality - then even a weekday dinner will be festive! We advise you to read:
