Many people underestimate duck, preferring to cook itchicken on the festive table. We fundamentally disagree with this, because duck recipes are so diverse - it can be baked with fruits, vegetables, cereals, potatoes. And each dish will be unsurpassed, because the meat of this waterfowl goes surprisingly well with a variety of ingredients. Choose any recipe below and be sure that your guests will highly appreciate your culinary skills.
Duck baked with rye bread and prunes
It seems rather strange that we are duckssuggest cooking with bread stuffing? Not at all! The combination of smoked prunes and spicy aromatic bread will give the duck an unforgettable taste. Be sure to bring this recipe to life! Ingredients:
- duck large 2.2-2.5 kg weight
- 300 grams of Borodino bread
- fresh parsley
- 120 grams of prunes
- 70 grams of raisins
- 5 cloves of garlic
- ground white pepper
- lemon
- Bay leaf
- spice mix "for grill"
- salt
- rice for garnish
Method of preparation:Of course, we will start by preparing the bird carcass. It must be washed, dried and examined to see if there are any feathers left. If necessary, pour boiling water over the duck and remove any remaining feathers with tweezers. Once you have done this, cut off the rump, excess fat, and start preparing the marinade. Peel the garlic and squeeze it into a bowl through a garlic press. Add spices there: grill mixture, ground white pepper, ground bay leaf, salt. Continue cooking by squeezing the juice from half a lemon, pouring it into a bowl with the spices, and adding a coffee spoon of vegetable oil. Our marinade is ready - it's time to rub it into the carcass on all sides. After doing this, leave the duck to marinate for an hour and a half to two hours in the refrigerator. While the bird is marinating, it's time to prepare the stuffing for it. Wash the raisins and prunes and pour boiling water over them to swell. After 15 minutes, cut the prunes into 2-3 pieces. Cut the Borodinsky bread into medium-sized cubes. Mix the dried fruits with the bread and stuff the duck with this mixture. Sew up the cut with a thread or pin it tightly with skewers. Pour a glass of cold water into the baking dish and set the oven thermostat to 230 degrees. When it is warm enough, send the dish with the duck to bake. How long to cook the bird can be roughly calculated using the formula: half an hour of baking at an average temperature for each kilogram of weight. While the bird is in the oven, pour the resulting liquid over it every quarter of an hour. While our duck is baking, you can start preparing the side dish. Rinse the rice until the water is clear and boil it. Pour generously with the juice formed during baking. Such a side dish will emphasize the simplicity and sophistication of the dish. Enjoy your meal!
Duck baked with rice in the oven
Every good housewife knows that the average birdsize will feed a maximum of four guests. Of course, you can tinker and prepare a side dish for the duck, or you can simply bake it with rice! It is the perfect side dish for a fatty duck. Rice complements its taste and if you accidentally oversalt the dish, it will add harmony to the dish. Ingredients:
- duck carcass weighing 2 kilograms
- 1 cup steamed round rice
- 2 apples of green varieties
- 2 carrots
- bulb
- garlic
- chopped green rosemary - pinch
- black ground pepper and salt
Method of preparation:Let's start this recipe by preparing the duck stuffing. Peel the carrots and grate them on a fine grater. Peel and chop a small onion. Wash the rice thoroughly and boil until half-cooked. Drain off excess liquid. The ingredients for the stuffing are ready, you can start frying them. Put a saucepan on medium heat and heat up some vegetable oil in it - literally 3-4 tablespoons will be enough. Quickly fry the onion, add the grated carrots and sauté for a few minutes. Mix the vegetables with the boiled rice and stir. The preparation of the duck stuffing is complete. Let the stuffing sit for a while. Wash and dry the duck carcass, cut off excess fat and the rump so that the strong smell does not spoil the dish. After that, grate 4 cloves of garlic on a fine grater, mix them with salt, pepper and rosemary. Rub the carcass with the aromatic mixture and leave for an hour and a half, or more. Cut 2 apples into cubes. Stuff the rested duck with cooked rice. Fill the remaining space in the belly with sliced apples and sew up the hole with strong thread. Carefully place the duck on a baking sheet and put it in an oven preheated to 180 degrees. Bake for about 2-2.5 hours, regularly pouring the juice formed during cooking. After this time, check the meat for readiness by piercing the joint with a fork. If the liquid flows transparent, the duck baked with rice in the oven is ready. Take out the bird, carefully remove the threads. Then put all the stuffing on a plate, remove the apples and serve with rice as a side dish. Enjoy your meal!
Stuffed duck with rice and mushrooms
If you have fresh or dried forestmushrooms, be sure to use them - the dish will only benefit from this. The amount of rice in this dish may vary slightly - it depends on how much the duck weighs. Ingredients:
- duck weighing 1.8-2 kilograms
- 100 grams of steamed rice
- 300 grams of champignons
- 6 walnuts
- small bulb
- 1/4 cup soy sauce
- 5 grams of honey
- a teaspoon of dried parsley
- vegetable oil
- salt, black ground pepper
- saffron or turmeric
Method of preparation:As usual, we start the recipe by washing the bird and removing excess fat. Now mix the marinade in a separate bowl. To do this, thoroughly mix the soy sauce, honey, parsley, saffron, pepper and 0.5 teaspoon of salt. Rub the skin of the duck with the resulting paste, and the inside with coarse salt. Wrap the duck in film and put it in the refrigerator. After an hour, take the bird out, rub it with the marinade again and put it in the refrigerator for another hour. Now it's time to preheat the oven to 210 degrees. While the bird is marinating, boil the rice until half-cooked. Thinly slice the onion and champignons into half rings and slices, respectively. Pour some oil into a saucepan and fry the onion and mushrooms. Salt the vegetables, add chopped walnut kernels and mix with boiled rice. The mince for our luxurious duck is ready. Take the carcass out of the refrigerator, stuff it and cook in the oven for an hour and a half. Don't forget to baste the duck with the rendered fat every quarter of an hour in the oven - this way the baked crust will be golden brown and crispy. Enjoy!
Duck baked with fruit mixture
This recipe is simple and fast.cooking. In addition, this dish has a truly unforgettable taste. Dried fruits give the meat a special twist and delicate aroma. The duck turns out very juicy and exquisite, and cooking does not take much time. Ingredients:
- middle-sized duck carcass
- 2 apples of green varieties
- 50 grams of raisins
- 100 grams of smoked prunes
- 5 tablespoons flour
- tablespoon brandy
- 2.5 tablespoons of sugar
- 0.5 liters of chicken broth
- salt and ground black pepper
- a tablespoon of cranberry mors
Method of preparation:As usual, let's start by washing and drying the duck. Pour a couple of drops of vegetable oil into your palm and rub the carcass with it. Sprinkle the skin generously with salt and pepper. Let the bird soak a little, and in the meantime, we'll get to the stuffing. Peel and core the apples, cut them into cubes. Raisins and prunes should be soaked in boiling water for about 15 minutes to swell. After draining the dried fruits, mix them with the apples and stuff the duck with this. Now send the bird to bake in the oven (at 200 degrees) for an hour and a half. Check its readiness and, if it is baked enough, put the duck on a plate and drain the fat. Pour a glass of it into a saucepan, and save the rest - you can use it to cook cereal and potato dishes. Pour cranberry juice, brandy, broth, sugar, pepper and salt into the fat. Whisk in flour little by little to avoid lumps. The sauce should be thick, like kefir. When serving the duck, take out all the stuffing, cut into portions and serve with fresh vegetables. Pour the hot sauce into the gravy boat, serve and be prepared to listen to compliments! The recipe is very simple, bon appetit! As you can see, cooking a duck is very easy - it does not require much time and effort, because you already have a proven recipe. Sauces, fillings, marinade - by playing with a variety of flavors, you can achieve a combination that will satisfy the most sophisticated gourmet. Your loved ones and guests will be looking forward to your invitation to dinner! We recommend reading:
