Another working week is coming to an end,Ahead of us is a weekend with family and friends. So you want to please them with a hearty unusual dish, but at the same time not spend a lot of time and effort on cooking. There is a great recipe: roast duck! Chicken meat has already become boring, and the unusual taste of roast duck will come in handy. And thanks to a variety of side dishes, the meal can become festive and non-trivial.
Fried duck with potatoes at home
For a large number of guests, choose this onerecipe. This dish simply embodies the coziness and warmth of home cooking. Gather your loved ones around the table and delight them with a simple and hearty dish. Ingredients:
- duck weighing 2 kilograms
- potatoes - 1 kilogram
- young stems of garlic - 5 pieces
- salt, freshly ground pepper - to taste
Method of preparation:Wash the duck, wipe it with a napkin and cut it into small pieces. All the bones must be carefully removed, leaving only the fillet. When you have coped with this difficult task, heat up the frying pan without oil and fat. Fry the duck pieces and put them on a plate covered with several layers of paper towels, let the excess fat be absorbed. In the meantime, let's deal with the vegetables. Peel the potatoes, cut into slices and wash, put them on a towel and dry. Finely chop the young garlic shoots. Put the frying pan in which the fried duck was on the fire again. When the fat has heated up, lower the potatoes and fry until golden brown. At the end of frying, add chopped garlic, salt and pepper the dish. Young garlic shoots are so tender that they should not be overfried under any circumstances - they will lose all their piquant aroma. When the vegetables are ready, pile them on a plate, add crispy pieces of roast duck and serve with fresh vegetable slices. As you can see, the recipe is simple and very filling. Serve the dish hot, enjoy!
Fried duck with persimmons
Some people might find the combination of meat and persimmonstrange, but we highly recommend you try this recipe. It is very spicy and has a multifaceted taste. You should definitely try this dish! Ingredients:
- duck weighing one and a half kilograms
- 300 grams of persimmons
- 2 onions
- 100 grams of table sherry or white dry wine
- ginger root
- 50 grams of butter
- a tablespoon of sunflower or olive oil
- 2 clove flowers
- on a pinch of thyme and cinnamon
- teaspoon grape red vinegar
- salt, red ground pepper
Method of preparation:Before you start roasting the duck, prepare the marinade. Cut off a piece of ginger root about a cubic centimeter in size. Peel it and finely chop it. Then peel the onions and cut them into small cubes. Pour white wine and red wine vinegar into a deep bowl, add chopped onion and ginger, add thyme, cloves, and red pepper. While the spices give a wonderful aroma to the wine, cut up the duck. Cut into pieces, remove the bones, and place the fillet in a bowl with the marinade. Cover the bowl with a lid or tighten the cling film and refrigerate on the bottom shelf for at least 4 hours, and preferably for 8-10 hours. When our duck is marinated, start roasting. Preheat the oven to 190 degrees, cover the baking dish with oiled parchment. The paper should be cut 2 times longer than the height of the dish. Place the marinated duck pieces in a baking dish and cover with the ends of the parchment. Bake the bird for 40-45 minutes, until golden brown. The recipe moves on to the highlight of the dish - preparing the persimmon. For this dish, it is better to buy ripe but firm fruits. Wash the persimmon, remove the stalk and cut into medium-sized slices, about a centimeter thick. Heat a tablespoon of butter in a saucepan, put the persimmon and fry on both sides for 3-4 minutes. Sprinkle with cinnamon and red pepper 60 seconds before the end. Use a slotted spoon to remove the fried persimmon to a plate. Pour the marinade in which the duck was soaked into the saucepan and boil down by half. Melt the remaining butter and add to the sauce, add salt and return the persimmon and pieces of fried duck to the saucepan. It is worth stewing the dish for only 5-6 minutes, and you will get an unusual and extraordinary dish. Enjoy your meal!
Duck fried in a brazier
This duck recipe is the easiest and requires the least amount of effort. All you need is to get a fresh duck and spend a little time cooking the bird. Ingredients:
- middle-sized duck carcass
- 200 grams of prunes
- a tablespoon of olive oil
- sprig of rosemary
- salt, ground pepper
Method of preparation:Traditionally, we will start the dish by preparing the bird carcass. Wash it, dry it, cut off excess skin and fat and cut into portions. Heat the roasting pan over medium heat, pour in 0.5 liters of water and lower the duck pieces. When the water boils away, add a tablespoon of olive oil and fry the pieces of meat evenly. Put a sprig of rosemary and prunes in the roasting pan, add salt and pepper. Pour in a couple more spoons of cold water and simmer under a closed lid for 20-25 minutes. For a side dish, prepare mashed potatoes, pour the resulting sauce over it and add a piece of duck. Enjoy!
Duck fried with celery
This poultry recipe is quite unusual because of the cherries in its composition. The berry will wonderfully shade the taste of duck meat and emphasize its uniqueness. Add colors to your dish! Ingredients:
- medium duck
- celery root
- a glass of canned cherries
- 1 cup strong chicken broth
- freshly ground black pepper, salt to taste
- butter - 50 grams
- cooking oil - a couple tablespoons
Method of preparation:To put the recipe into practice, we'll start by cutting up the duck. Wash it, dry it and cut it into portions. Sprinkle them with a mixture of salt and black pepper, mix with your hands, pressing lightly. Heat the frying pan over medium heat, melt the butter, add vegetable oil and warm the mixture slightly. Fry the duck until golden brown, turning it over periodically. Put the meat in a duck pan, but do not drain the fat. It's time to work on the celery. Peel the tuber from the skin, cutting it off in a thick layer. Cut the celery into sticks and simmer in the fat left over from frying the duck. Put the vegetable in the duck pan, pour in the broth and simmer under a closed lid for an hour and a half. Meanwhile, preheat the oven to 190-200 degrees. Once the duck is cooked, add the cherries and place the open duck pan on the top shelf of the oven. Literally 10 minutes later, when the duck is deliciously roasted, take it out of the oven and drain the excess juice. Boil it for 15 minutes. Pour the resulting sauce over the pieces of meat, and serve the celery and cherries as a side dish. We hope you will like this unusual combination of vegetables and berries. Enjoy!
Fried duck with porto sauce
Easy to prepare and incredibly tastyThis dish will help you out when guests are coming and you have nothing to treat them with. Serve them roast duck with port sauce and they will surely ask you for the recipe. Ingredients:
- a duck carcass weighing about 2 kg by weight
- soy sauce - 1/3 cup
- garlic head
- 3 tablespoons Dijon mustard
- teaspoon of thyme
- a glass of chicken broth
- a glass of red port
- 1 tablespoon of flour and butter
- salt - 1 teaspoon
Method of preparation:As usual, let's start cooking by preparing the bird. Wash and dry the carcass, cut off the tail and excess fat inside and outside the bird, pierce the skin of the duck with a fork. Then prepare the sauce for rubbing: crush and finely chop 3 cloves of garlic (you can simply squeeze it through a garlic press), mix it with Dijon mustard and soy sauce. Generously coat the duck with marinade. It is better if you use disposable kitchen gloves, because soy sauce can stain the skin of your hands and nails. Now it's time to preheat the oven to 200 degrees. While it is heating, mix thyme, a teaspoon of salt and pepper to taste. If the duck weighs less than 2 kilograms, take less salt, since soy sauce contains salt. Sprinkle the duck with the resulting dry mixture and send it to bake in the oven. After 45 minutes, turn the bird over and continue baking for another 40 minutes. At the end of cooking, switch the oven to grill mode, if you have one, and bake for another 15 minutes. It’s okay if you don’t have a grill — just turn the carcass over breast side up and increase the heat by 10 degrees. While our bird is cooking, let’s continue preparing our dinner. It’s time to prepare the port sauce. To do this, peel the remaining 3 cloves of garlic and cut it into thin slices. Sauté it for a couple of minutes in heated butter (1 tablespoon). Pour in the port wine and reduce by half. Melt the remaining butter in the microwave and mix it with flour. Add this mixture to the sauce and cook, stirring constantly, for 1 minute. Finally, add salt and pepper — the sauce is ready. Take the roast duck out of the oven, let it cool down a bit, cut it into portions and generously pour the sauce over it. A simple and at the same time exquisite dish is ready - enjoy! As you can see, roasting a duck is very easy, and if you choose a recipe with an unusual side dish, you will get a bright dish with an unforgettable taste. Surprise your family and loved ones once again with your culinary skills. Cook with love! We recommend reading:
