Did you know that you can roast a duck in different ways?For example, initially our ancestors baked meat and poultry on coals. Then they invented a spit... However, it was no longer baked, but fried meat. Then people got a hearth and a prototype of a modern oven. There, poultry and meat were baked in clay, in dough or in clay dishes. And then gas and electric stoves, microwaves, multicookers were invented... What will happen next - one can guess endlessly. However, the recipe for baked duck has remained virtually unchanged since ancient times. True, clay dishes have been replaced by metal and ceramic duck pans, and instead of clay and dough we use foil and polymers (baking sleeve). But, despite the antiquity and even antiquity of this method of cooking duck, many housewives still do not know how to bake it correctly and which recipe to choose. We suggest you take into service three methods of baking duck and choose a recipe for cooking it in the oven, in a sleeve and in foil. So choose what suits you best.
Duck baked in the oven
In the oven we will cook a ruddyduck with a crispy crust. This will take a lot of time, of course, but the result is worth it! Moreover, we will cook it in ginger sauce. Ingredients:
- Duck carcass about 2.5 kg;
- Lemon;
- Vegetable oil;
- A mixture of Italian herbs;
- Buckwheat;
- Black pepper and salt to your taste.
For the sauce:
- Fresh root of ginger;
- Oranges;
- Olive oil.
Preparation: Prepare the bird in advance.If it was frozen, defrost it at room temperature. Then singe it if necessary, remove all the stumps, wash the carcass well and marinate. For the marinade, squeeze the lemon juice, mix it with salt, black pepper and Italian herbs (ready-made spices can be bought in almost any store). Rub the bird with this mixture inside and out, wrap it in cling film and put it on the bottom shelf of the refrigerator for about five to six hours. It is most convenient to do this in the evening and leave the duck to marinate overnight. Before you start baking the duck, we need to stuff it. For the stuffing, boil one and a half cups of buckwheat until not fully cooked and fill the duck's belly with the stuffing. Sew up the hole at the top of the carcass (where the neck was) with thick cotton threads. If there is a piece of skin left from the neck, it can be rolled into a rope and tucked inside the carcass. But the hole in the belly through which we filled the carcass with minced meat can be sewn up or pinned with toothpicks. Place the prepared carcass back down in a goose pan greased with vegetable oil, cover with a lid and put in the oven. Bake the duck at a temperature of 180 degrees for about an hour and a half. During this time, you will need to take out the goose pan three times (every half an hour), open the lid and pour the melted fat over the bird. In the meantime, while the duck is cooking, make ginger sauce. To do this, peel a small piece (about 50 g) of ginger root and grate it on a grater with large holes. Pour olive oil into the frying pan and fry the grated ginger in it until it turns golden. Squeeze the juice from three or four oranges and combine it with the fried ginger. In the same frying pan or saucepan, simmer the sauce over low heat for fifteen minutes. During this time, it should thicken a little. Now (an hour and a half after the start of baking), open the lid of the goose pan and leave the bird in the oven for twenty to thirty minutes. If your oven has a convection function, you can turn it on for this time. If not, bake the duck, pouring fat over it. Cut the finished bird into portions and serve with ginger sauce.
Baked duck in foil
Foil is very convenient to use for baking.any products. In this case, you will not get a crispy crust on the duck, but the meat will be very soft and juicy. So you should like the recipe for duck baked in foil. Ingredients:
- Duck carcass;
- 2 tablespoons vegetable or butter;
- Black pepper and salt to your taste.
Preparation:Defrost the bird, if it was frozen, wash it well and dry it, blotting it with a clean towel or napkin. Rub the inside of the carcass with salt mixed with black pepper, and coat the outside with oil. Be sure to tie the drumsticks with a thread or twine and wrap the duck in three or four layers of foil. Make several punctures at the top of our "cocoon" so that steam can escape during baking, and put the duck in the oven. Bake the bird at 180-200 degrees for about two hours. By the way, you can bake the duck on coals in a grill or on a fire in the same way. You can serve the baked duck as a whole carcass, placing it on a plate and garnishing it with a salad of fresh vegetables. Or you can cut it into pieces and serve with any suitable side dish and sauce.
Duck with potatoes in the sleeve
A very simple recipe for cooking duck right away with a side dish. For this, we use a roasting sleeve, which is very popular among housewives, in which the meat turns out juicy and tender. Ingredients:
- Duck;
- Potatoes - 1 kg;
- Carrots - 1 piece;
- Garlic - 2-3 cloves;
- Onion - 1 piece;
- Salt and black pepper to your taste.
Preparation:Wash the fat duck carcass, remove the stumps and dry it. Pierce it in several places and prepare a mixture for rubbing. To do this, press the garlic or chop it on a grater, mix with salt and black pepper and generously rub the carcass with this gruel inside and out. Place the bird in a bag and leave to marinate for about two hours. Meanwhile, wash and peel the vegetables. Cut the potatoes into large slices, the carrots into circles and the onion into half rings. Salt, pepper and mix the vegetables. Put some of the filling inside the carcass and sew up or pin the hole with toothpicks. Place the stuffed duck in a sleeve that should be about twenty centimeters larger than the carcass. Place the remaining vegetable mixture in the sleeve on the sides of the duck carcass. Tie the open end of the sleeve and place the carcass on a baking sheet with the back down. Bake the duck in a sleeve in a preheated oven at 180-200 degrees for about two hours. Serve with a vegetable side dish, placing the whole carcass on a plate or dividing it into portions. If you are told that cooking a duck is long and difficult - do not believe it! Choose any recipe you like and try to cook a baked duck. The process really takes a lot of time, but the oven will be cooking. And all this time you can do any other things. Cook with pleasure, and bon appetit! We advise you to read:
