A simple recipe for an original dish is whatwhat every housewife needs. Such detailed instructions come to the rescue at the most crucial moments - when a big celebration is planned or friends are going to visit you. Having one or two unusual dishes in stock, you can quickly, without wasting extra time thinking and inventing a menu, make a delicious dish. Today we will tell you how to cook an appetizing dish from an ordinary duck, using beer, fruits and various vegetables. Each recipe has its own nuances, but after reading these tips, you will be able to choose your favorite.
Duck with onion in light beer
The path of a novice cook is thorny, so ifIf you have never cooked duck in beer, then this recipe is what you need. It is not complicated at all, consists of a small set of products and does not require any special skills from the cook, so the dish should turn out delicious in any case. The main thing is to try not to burn it! Ingredients:
- one middle duck
- a bottle of light beer (500 milliliters)
- two small onions
- sunflower oil - for frying
- salt and spices
Method of preparation:This duck recipe is very simple, you could even say primitive, but you will make your task even easier and save a lot of time if you buy a ready-made bird, that is, completely gutted and cleaned. When you get home, singe the carcass over the fire and rinse thoroughly, then put it on a plate. While the duck is drying, peel the onions and cut them into small cubes. Then get to work on the bird: chop it into large pieces and grease each with a mixture of salt and spices. As for the latter, these can be dried Provencal herbs, basil, cumin, oregano or regular ground peppers: red or black. Now heat the frying pan and heat sunflower oil in it, then put the duck in and fry it until a beautiful golden hue appears. Be sure to turn each piece over after three to four minutes so that the products are evenly fried on all sides. Then brown the onion in the same fat. Since the duck is cooked in beer, transfer the meat and vegetables from the frying pan to a roasting pan or other heat-resistant dish and pour in the hoppy drink. By this time, the oven should be heated to 200 degrees. Put the dish in it, having covered it with a lid in advance. The dish is stewed for at least one hour. It is recommended to periodically take it out and pour the fat released from the duck over it. After 60 minutes, remove the lid and bake the product for about a quarter of an hour. Now the bird in beer is ready to eat! If you want to serve the dish beautifully, sprinkle it with chopped herbs. As a side dish, use potatoes, both boiled and baked, as well as rice, buckwheat or noodles. This recipe is everyday and is suitable for preparing a delicious dish for a family dinner or lunch.
Golden duck with sour apples
It's no secret that duck is excellentgoes well not only with vegetables, but also with fruits. We suggest you try this recipe in your kitchen. The dish is cooked in beer, which makes the meat very aromatic and juicy. Why not move away from traditional cutlets, chops and sausages for dinner, making oven-baked poultry instead? Ingredients:
- one and a half kilograms of fresh duck
- salt - to taste
- 800 grams of sweet and sour apples
- favorite condiments - if desired
- half a liter of light beer
Method of preparation:If necessary, first remove the giblets, pluck the bird, and then singe it with a lighter. There is another way: carefully hold the carcass over the stove fire. Now rub it with table salt, freshly ground black pepper and other seasonings. Keep in mind that the duck should be processed not only on the outside, but also on the inside. If time allows, let it sit for about five to six hours. The filling recipe for this dish is quite simple: cut some of the washed apples into not too large cubes, having previously removed the core. Then stuff the bird with them and sew up the hole with a thread. Some housewives fasten it with wooden skewers. Now place the bird in a goose pan with the back up. Cut the remaining fruit into even slices of the same size and place them around the duck: on the sides, in front and behind. Pour beer over the product so that it almost completely covers the carcass. The dish should be covered with a lid or foil to prevent the dish from burning. However, keep in mind that the foil should not touch the duck, otherwise the meat in these places will be dark and unsightly. The duck is baked in the oven at an average temperature of 200 degrees. But for the first half hour it should be slightly lower - 160, and only then it should be heated to 180 and above. Cooking the dish takes an hour and a half. To make the bird golden brown and attractive in appearance, about 30 minutes before taking it out of the oven, remove the lid and pour the carcass with the juice that comes out during baking. Subsequently, this liquid can be used as a sauce. Mashed potatoes, boiled rice or light vegetable salads are served with the duck. Enjoy! This is a good, but far from the most original recipe. If you are interested in more unusual options, look at other cooking tips posted in this article and cook for your pleasure.
Duck in a sauce of beer and cream
If you decide to please your loved onea delicious dinner in a romantic atmosphere and want to cook a duck, take note of this recipe. Agree that buying a whole bird, which on average weighs about one and a half to two kilograms, is not very economical. After all, you probably won’t eat the whole dish, and later it will no longer be so appetizing. So we suggest getting by with small sacrifices and small financial costs by making duck breasts in beer. Juicy and tender dish is ideal for a romantic dinner with a bottle of dry wine! Ingredients:
- two medium duck breasts
- a tablespoon of butter
- 200 milliliters of dark beer
- 50 grams of gentle cream cheese
- two teaspoons of vegetable oil (we recommend taking olive oil)
- salt
- small bunch of parsley or dill
- 100 milliliters of thick cream
Method of preparation:The first thing you need to do is make not very deep cuts on the breasts (from the fat side). When you are done, sprinkle the meat with spices (ground black pepper, oregano, dried Provencal herbs or others at your discretion) and table salt. While the dish is soaking, melt a piece of butter in a saucepan, mixing it with vegetable oil. As soon as the liquid heats up, put the duck breasts in the dish and fry them for five minutes on each side, remembering to turn them over. Be sure to drain the melted fat, reduce the heat and stew the bird for a short time. In the meantime, heat the beer in a bowl and add cream cheese to it, stir until completely dissolved. Then pour in the cream and boil the liquid for another five minutes. Add spices and salt to your taste. When the breasts acquire a golden-brown hue, remove them from the stove. Then cut into thick slices, distribute on portioned plates, put a side dish next to it - mashed potatoes, boiled rice or another - and pour over the aromatic sauce. At the very end, sprinkle the dish with fresh chopped parsley and call your boyfriend or beloved to the table. Enjoy your meal! By the way, if you want to move away from the traditional side dish, which was discussed above, make an original vegetable salad (you can find its recipe on our website) or, for example, stew carrots, cut into thin circles, with caraway seeds.
Duck with fruit under the beer
Recipe for delicious duck with greensYou already know about sweet and sour apples, it was mentioned a little higher, so this time we suggest making another dish, adding oranges to the fruit. To prevent the meat from being too tough, it needs to be stewed in sauce. In this case, we are talking about beer. So, if you are ready to create a real culinary masterpiece, let's get started. Ingredients:
- duck (gutted and plucked) - one piece
- four apples (for beauty we recommend taking two green and two red)
- two medium-sized oranges
- several leaves of laurel
- salt - at your discretion
- 500 milliliters of beer (preferably use light)
- a tablespoon of olive oil
- fragrant black pepper - optional
Method of preparation:The washed duck must be thoroughly dried, otherwise excess liquid will form, which in itself can spoil the final taste and appearance of the dish. Then rub the inside and outside of the carcass with table salt and, if desired, seasonings. You can use ready-made store-bought spices, which will give the meat not only a beautiful golden color, but also a special aroma. Now take care of the fruit: remove the core from the apples and cut them into large slices. As for the oranges, they should be peeled and white film and chopped into small pieces. Naturally, all the fruit will not fit into the bird, so we recommend cutting some into circles and using them as decoration. So, stuff the duck with pieces of apples and oranges and put it in a greased duck pan, belly down. Place the remaining fruit around it. Pour beer over the dish and close the lid. It is desirable that the drink completely covers the carcass, but if this does not happen, do not worry - the duck will still be very tasty. Now add some pepper and bay leaves. Put the bird in the oven and bake for 45 minutes at 180 degrees. Then increase the temperature to 200 and cook for the same amount of time. To ensure that the dish is well fried, about seven minutes before taking it out, remove the lid and keep the duck in the oven for seven minutes. Before serving, cut the bird into pieces and serve with baked fruits. This recipe is useful not only for everyday use, but also for special occasions.
Duck with vegetables and spices
The recipe will come in handy if you wanttreat your loved ones with something unusual. Buy a domestic duck that is already gutted and plucked, so you will spend a minimum of time and effort. In defense of the dish, it can be said that, firstly, it is quite inexpensive, and secondly, it is easy to prepare. So why not try it? Ingredients:
- a bottle of light beer - 0.5 liters
- one middle duck
- two small carrots
- large bulb - one piece
- two sweet apples
- hops-suneli, as well as black ground peppers - if desired
- 30 milliliters of vegetable oil
- a few sprigs of parsley
- salt
Method of preparation:Rub the prepared duck (meaning singed, washed and dried) with salt and spices not only on the outside but also on the inside. Then put it aside for a while so that the meat is well soaked. Now you need to deal with the vegetables. Start by peeling the onion and cutting it into large rings, dividing them between each other, and the apples into four parts. The core and seeds should be removed from the fruit beforehand. As for the carrots, after removing the skin, chop them into circles. Grease the bottom and inner walls of an oven-proof glass dish (or a goose pan, depending on what you are using) with a small amount of oil, then place the duck in the middle, and around it - fruits and vegetables. If you wish, you can stuff the bird with apples. Pour beer over the products and cover the dish with either a lid or foil. The preparation of the dish will take about an hour and a half, so in the meantime, do your own thing - for example, make a side dish or spend time with your family. To ensure that the duck is well-baked and does not burn, preheat the oven to a maximum of 190 degrees. When the bird in beer is ready, cut it into pieces and place it on portioned plates along with the fruit, garnishing with sprigs of parsley.
Duck "Festive" with rice, raisins and fruits
A family holiday is coming up and you don't know,how to surprise your guests? Stop panicking and read this recipe. There is nothing better than a fragrant golden duck stuffed with a mixture of rice, raisins and apples. No one will be able to refuse such a dish. Prepare several vegetable and meat salads, a couple of appetizers, a side dish - and the festive menu is already composed! Ingredients:
- one large duck
- two teaspoons of honey
- big green apple
- 500 milliliters of beer
For the filling:
- two small red apples
- half a glass of round-grained rice
- a small handful of raisins
- ground cinnamon - if desired
- tablespoon of ordinary vinegar
- granulated sugar - to taste
Method of preparation:Wash the fruit well and pour boiling water over it, then divide it into four parts, take out the core and chop it into medium cubes. Rub the duck, previously washed and dried, with salt and then with spices. Note that the bird should be processed both from the inside and from the outside. Stuff it with fruit and put it in a baking dish, then pour it all with a light alcoholic drink (you will need only half a bottle). The product should be infused for at least an hour. It is the filling that plays the main role in this dish, making it unusual and very appetizing. To prepare it, boil the rice, but it should not be too soft. In this case, the products are calculated in a ratio of 1 to 2. If the recipe requires 0.5 cups of round-grain rice, then you will need one cup of liquid. Boil the cereal in lightly salted water until half cooked. At the very end, add a mixture of a pinch of table salt, ¼ tablespoon of granulated sugar, 20 milliliters of four-percent vinegar. After this, boil the rice for about ten more minutes and turn off the burner. Throw it in a colander and let it drain, and do the second part of the filling. Cut the apples into cubes, and pour boiling water over the raisins. After ten minutes, rinse under the tap and put it on a paper towel so that it dries well. Then combine both ingredients in a deep bowl, add rice, sprinkle everything with cinnamon and mix thoroughly. Now it's time for the duck: take it out and take out the fruit, but do not throw it away under any circumstances. Then stuff the bird with the finished filling and sew it up with threads, or fasten it with special wooden skewers. As for the honey, it should be liquid, so put it in a double boiler and melt it. Then scald the carcass with boiling water and coat with aromatic honey. Transfer the duck to a prepared dish and pour the remaining beer over it, and decorate with the apples that you initially stuffed the product with. The oven heats up quite strongly - up to 220 degrees. Cover the dish with foil or a lid and bake. After about 60 minutes, take the product out, pour the juice that was released during cooking over it, reduce the oven temperature and put the product back. Repeat the same procedure after a quarter of an hour. This way, the bird will brown, but will not burn. Some people mistakenly believe that duck meat is very tough and difficult to cook. We hope that the recipes we have shared with you will dispel this myth. Therefore, do not be afraid to experiment and make delicious aromatic dishes in beer or another sauce not only for holidays, but also for everyday use. We recommend reading:
