recipe duck in beer An uncomplicated recipe for an original dish -that is necessary for every mistress. Such detailed instructions come to the rescue at the most crucial moments - when there is a big celebration or friends going to visit you. Having in stock one or two unusual dishes, you can quickly, without spending too much time to think and think out the menu, make a delicious dish. Today we will talk about how to cook an appetizing dish from a usual duck, using beer, fruit and various vegetables. Each recipe has its own nuances, but having read these tips, you can choose your favorite.

Duck with onion in light beer

A thorny path of a novice cook, so ifyou have never cooked a duck in beer, then this recipe is what you need. It is absolutely not complex, consists of a small set of products and special abilities from the chef does not require, so that the dish in any case should leave appetizing. The main thing - 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

Cooking method: This duck recipe is very simple, you can even say it is primitive, but you will make it easier for yourself and save time if you buy ready-made poultry, that is completely gutted and cleaned. When you return home, scorch the carcass over the fire and rinse it thoroughly, then put it on the plate. While the duck is dried, peel off the bulb of the bulb and cut into small cubes. Then take up the bird: chop it in large pieces and each oil a mixture of salt and spices. As for the latter, it can be dried Provencal herbs, basil, caraway, oregano or ordinary ground peppers: red or black. Now heat the frying pan and heat the sunflower oil in it, then lay out the duck and fry it until a beautiful golden hue appears. Be sure to turn each piece in three to four minutes, so that the products are evenly fried from all sides. Then in the same fat brown and onions. Since the duck is cooked in beer, then transfer the meat and vegetables from the frying pan to the goose fry or other heat-resistant dishes and pour in the intoxicating drink. By this time, the oven should be heated to 200 degrees. Place the dish in it, covering it with a lid in advance. The food is stewed for at least an hour. It is recommended to periodically get it out and water the duck with the fat released from 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 for use! 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 suitable for preparing a delicious dish for a family dinner or dinner. duck recipe in beer

Golden duck with sour apples

It's no secret that the duck is excellentis combined not only with vegetables, but also with fruits. The recipe for this particular dish is what we suggest you try in your kitchen. The food is cooked in beer, thanks to which the meat is very fragrant and juicy. Why not depart from traditional cutlets, chops and sausages for dinner, instead making a bird baked in the oven? 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

Cooking method: If it is necessary, first get rid of the giblets, pluck the bird, and then burn with a lighter. There is another way: gently hold the carcass over the fire plate. Now grate it with salt, freshly ground black pepper and other seasonings. Note that you need to process the duck not only from the outside, but also inside. If time allows, let it brew for about five to six hours. The recipe for the filling for this dish is quite simple: part of the washed apples cut into not too large cubes, after getting rid of the core. Then stuff them a bird and sew a hole with a thread. Some mistresses fasten it with wooden skewers. Now put the bird in the caterpillar back up. The remaining fruit cut into equal slices of the same size and spread around the duck: on the sides, front and back. Fill the product with beer so that it almost completely covers the carcass. The dishes should be covered with a lid or foil, so that the dish does not burn. However, note that the foil should not touch the duck, otherwise in these places the meat will be dark and ugly. The duck is baked in the oven at an average temperature of 200 degrees. But the first half an hour it should be somewhat lower - 160, and only then it should be warmed up to 180 and above. Preparation of the dish takes an hour and a half. In order for the bird to come out rosy and attractive in appearance, about 30 minutes before getting it out of the oven, remove the lid and pour the carcass with the juice, which from it will be released during baking. Subsequently, this liquid can be used as a sauce. To the duck served mashed potatoes, boiled rice or light salads from vegetables. Bon Appetit! This is a good, but not the most original recipe. If you are interested in more unusual options, look at the other culinary tips in this article, and cook for your own 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 this recipe for a note. Agree that buying a whole bird, which on average weighs about one and a half to two kilograms, is not entirely economical. After all, you probably will not eat the whole dish, and afterwards it will not be so appetizing. So we propose to do with small sacrifices and small financial costs, making duck breasts in beer. Juicy and delicate food 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

Cooking method: The first thing to start with is to make not deep cuts on the breasts (from the fat side). When you are ready, sprinkle the meat with spices (black pepper, oregano, dried provencal herbs or others at your discretion), and also salt. While the dish is soaked, melt the saucepan with a piece of butter, mixing it with vegetable. As soon as the liquid is heated, place the duck breasts in the dishes and fry them for five minutes on each side, not forgetting to turn over. Be sure to drain the melted fat, reduce the heat and shortly extinguish the bird. Meanwhile, heat the beer in the bowl and add the cream cheese, stir until it dissolves completely. Then pour the cream and cook the liquid for another five minutes. Seasonings and salt throw to your taste. When the breasts acquire a brownish-golden hue, remove them from the plate. Then cut into thick slices, distribute on serving plates, next place a side dish - mashed potatoes, boiled rice or another - and pour a fragrant sauce. At the very end, sprinkle the dish with fresh chopped parsley and call the boyfriend or sweetheart to the table. Bon Appetit! By the way, if you want to depart from the traditional side dish, which was discussed above, make an original vegetable salad (its recipe can be found on our website) or, for example, put out the carrot by cutting it with thin mugs, with cumin. duck making in beer

Duck with fruit under the beer

The recipe for an appetizing duck with green sweet and sourapples you already know, it was said a little higher, so this time we propose to make another dish, adding to the fruit also oranges. To ensure that the meat is not too hard, it must be put out in sauce. In this case, we will talk about beer. So, if you are ready to create a real culinary masterpiece, let's start. 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

Cooking method: The washed duck should be dried well, otherwise an excess liquid will form, which in itself can spoil the final taste and type of dish. Then rub the inner and outer surface of the carcass with salt and, if desired, seasonings. You can use ready-made shop spices, which will give the meat not only a beautiful golden color, but also a special flavor. Now, turn to fruit: remove apples from apples and cut them into large slices. As for the oranges, they should be peeled off the skin and white film and chopped into small pieces. Naturally, all the fruits do not fit in the bird, so we recommend cutting the mugs and use them as decorations. So, stuff the duck with chunks of apples and oranges and send it to the oiled scallop belly down. Around spread the remaining fruit. Pour the dish with beer and close the lid. It is desirable that the drink completely covered the carcass, but if this does not happen, do not worry - the duck will still get very tasty. Now add a little pepper and laurel leaves. Put the bird in the oven and bake for 45 minutes at 180 degrees. Then increase the temperature to 200 and cook as much. To make the dish well fried, about seven minutes before you get it, remove the lid and hold the duck in the oven for seven minutes. Before serving, divide the bird into pieces and serve with baked fruit. This recipe is useful not only for everyday use, but also for special occasions.

Duck with vegetables and spices

The recipe will have to come in handy if you wantpamper your loved ones with something unusual. Buy a home duck that has already been gutted and plucked, so you will spend a minimum of time and effort. In defense of the dish, it can be said that it is, first, quite inexpensive, and secondly, 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

Cooking method: Prepared duck (referring to the scorched, washed and dried) salt with salt and seasonings not only from the outside, but also inside. Then temporarily put it aside so that the meat is well soaked. Now you need to do vegetables. Start by cleaning the onion from the husks and cutting it with large rings, dividing them among themselves, and apples into four pieces. From the fruit, you must first remove the core and bones. As for carrots, then after you remove the skin, chop it with mugs. The bottom and internal walls of heat-resistant glassware (or gosjatnitsy, depending on what you use), smear with a small amount of oil, then in the middle lay the duck, and around it - fruits and vegetables. If there is a desire, you can stuff the bird with apples. Pour the products with beer and cover the dish with either a lid or foil. Preparation of food will take about an hour and a half, so while doing your own business - for example, make a side dish or take time to the family. To ensure that the duck is well baked and does not burn, the oven should be heated to a maximum of 190 degrees. When the bird in the beer is ready, cut it into pieces and spread it along the plates with fruit, decorating with parsley sprigs. simple duck recipe in beer

Duck "Festive" with rice, raisins and fruits

A family holiday is approaching, but you do not know,than surprise the 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 can refuse such a dish. Prepare several vegetable and meat salads, a couple of snacks, a side dish - and the menu is already made! Ingredients:

  • one large duck
  • two teaspoons of honey
  • big green apple
  • 500 milliliters of beer

For 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

Cooking method: Rinse the fruits well and beat them with boiling water, then divide into four parts, take out the middle and cut with medium cubes. Duck, previously washed and dried, salt with salt, and then with spices. Notice, the bird should be treated both from the inside and from the outside. Stuff it with fruit and transfer it to a bowl for baking, then fill it with a light drunk drink (only half the bottle will be needed). 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 cook it, boil the rice, but it should not be too soft. In this case, the products are calculated in the proportion of 1 to 2. If the prescription requires 0.5 cups of round-grained rice, then one glass is needed for the liquid. Boil the croup in slightly salted water until half cooked. At the very end, enter a mixture of a pinch of table salt, ¼ tablespoon of granulated sugar, 20 milliliters of 4 percent vinegar. After this, cook the rice for about another ten minutes and turn off the hotplate. Throw it in a colander and let it drain, and take care of the second part of the filling. Cut apples into cubes, and pour raisins on boiled water. After ten minutes, rinse under a tap and lay it on a paper towel to dry it well. Then combine both ingredients in a deep bowl, enter the rice, sprinkle all the cinnamon and mix thoroughly. It came to the duck: get it and take out the fruit, but do not throw it away. Then stuff the bird with the finished stuffing and sew it with threads, or fasten it with special wooden skewers. As for honey, it should be liquid, so put it on a steam bath and melt. Then scald the carcass with boiling water and cover with fragrant honey. Transfer the duck to the prepared dishes and pour the remaining beer, and decorate with apples on top, which at the very beginning were stuffed with the product. The oven is heated quite strongly - up to 220 degrees. Cover the dish with foil or lid and send it to bake. After about 60 minutes, remove the product, pour it with juice, which is released during cooking, reduce the temperature of the oven and put the product back. After a quarter of an hour, repeat the same procedure. Thus, the bird will brown, but will not burn. Some mistakenly believe that duck meat is very tough and difficult to prepare. We hope that the recipes that we have shared will dispel this myth. So do not be afraid to experiment and make delicious aromatic dishes in beer or other sauce not only for holidays, but for everyday use. We advise you to read: