Stuffed duck for some reason is considered one of thethe most complex dishes and almost the top of the culinary art of housewives. However, this opinion is erroneous. In fact, it's quite easy to prepare a stuffed duck. Of course, this requires certain knowledge and skills, but even the beginning hostess is quite able to cope with the task of preparing a stuffed duck. The main thing is to master the rules for preparing the duck itself and learn the recipes of the fillings. This is what we are going to do with you. So, we are preparing a stuffed duck.
Preparation of a duck
Remember that whatever recipe you choose,for stuffing, you need to choose a large enough duck. In any case, its weight should not be less than two kilograms. If there is an opportunity to buy fresh poultry, then without the slightest doubt, give preference to this particular option. If you can only buy frozen duck, then it must be thawed by the rules. Defrost any bird is best on the bottom shelf of the refrigerator or at room temperature. The fact is that with rapid defrosting, the meat loses a lot of liquid and becomes very dry. A duck is a bird, although fat, but not very juicy. Typically, the carcass that you get, in addition to subcutaneous fat will have fat deposits in the abdomen and goose. This fat must be cut off. When baking in the oven or fat begins to be heated, and the meat can burn. In addition, this extra fat will prevent you from sewing a stuffed duck. And in addition to everything it is best to cook a roast of giblets or vegetables. So, the defrozen carcass is carefully mine and we remove from it stubs from feathers and small hairs. Hemp is convenient to take out with usual tweezers (medical or for eyebrows), and to get rid of the carcass from excess vegetation it can be scorched over the fire. After this, the bird needs to be washed again and dried with a clean towel. Before stuffing duck, usually marinated, rubbing with a mixture of salt, pepper and seasonings. As a seasoning, you can use curry, basil, Italian or provencal mixture of herbs, special spices for poultry. Some prefer to add mustard, sour cream or mayonnaise to the marinade. However, this is only appropriate if you are going to cook a duck in the open way, just putting it on a baking tray. Grated carcass is allowed to marinate for at least two hours. Stuff duck, laying the filling in the hole on the stomach, which is then sewn with a strong cotton thread. In addition, it is necessary to close the hole at the top of the carcass, in the place where the neck joined the body. This can be done in two ways. If there are a lot of skin left from the neck, then it can be rolled up and stuffed inside the carcass. This will be enough to ensure that the stuffing does not begin to topple out when stuffing. Or, this skin can be cut off, and the edges of the hole can be pulled off and sewed.
Preparation of stuffed duck
Bake a stuffed duck in the oven, placingher in the maid or in the sleeve for baking, wrapping with foil or simply laying on a baking tray, oiled or duck fat. Cooking stuffed duck can be in the multivark, and in the goose barn (uterine) on the stove. But the most preferable and traditional way of preparing a stuffed duck is baking in the oven. For stuffing, you need to prepare the bird and make the filling. In the prepared carcass laying stuffing, tightly filling the cavity of the carcass, and then sew the duck, pulling the skin along the edge of the hole on the abdomen. The bird is placed in a goose or on a baking sheet and is sent to a preheated oven. Bake duck at a temperature of 200-250 degrees for two or two and a half hours. During the preparation of a duck in a goose bump or on an open baking sheet, it must be turned several times. When baking in foil or in a sleeve, the carcass is not turned over so that the juice that has emerged from it does not flow out onto the baking sheet. When baking open in the oven, the bird should be periodically watered with grease that is heated from it, collecting it from a tray with a tablespoon. To say exactly how long it takes to prepare a duck is impossible. The time depends on the size of the bird, the power of the oven and the filling. But on average, the preparation of stuffed duck takes two hours. Readiness of the bird is determined with the help of an incision or a deep puncture on the thigh or on the sternum. If a clear juice is allocated in the place of the incision, the bird is considered ready. If the juice is pink (with an admixture of blood), then it continues to be cooked.
Filling for stuffed ducks
The recipe for a stuffed duck is far from alone. Filling stuffs are made with rice or buckwheat, adding fruits and vegetables to them. In addition, fried giblets (heart, stomach, liver) are added to the stuffing for the duck. The most popular fruit for filling is apples. Often in a stuffing add dried apricots, raisins, prunes, dried barberry. Vegetables for the filling are ground and roasted, and then mixed with the main ingredients. For toasting, take traditional onions and carrots and less traditional sweet peppers. In addition, the duck is stuffed with stuffing from sour or fresh cabbage, make minced meat with rice and with apples, with prunes and with oranges. In general, choose a recipe. Cabbage filling Ingredients:
- About a kilogram of sauerkraut;
- Vegetable oil;
- 2 heads of onions;
- 2 large apples.
Preparation: Cabbage pre-washed and thrown to a colander. Onions are cleaned and cut into half rings. We pour vegetable oil into the brazier and put it on the fire. First, roast onions rings, and then add cabbage and continue to fry on high heat. Cabbage should only lightly brown. Throw the cabbage into a colander to make the glass excess oil. Apples are peeled off and hard centered and cut into small pieces. Mix apples with chilled cabbage. Note: This recipe does not provide for the addition of salt in the filling. Rice filling Ingredients:
- A glass of rice;
- Duck offal;
- Handful of dried apricots;
- Vegetable oil.
- Salt and pepper.
Preparation: To make a filling with rice, boil the croup to half cooked, rinse the rice in running water and throw it back in a colander. Soak dried apricots, wash duck giblets and clean vegetables. On vegetable oil, first fry cut into small pieces of giblets, then add to them the same cut carrots, and after a couple of minutes we send to the brazier and chopped onions. Cut dried apricots in small cubes. Mix the roast with rice and dried apricots, add salt and pepper to your taste. Note: The recipe can be varied by adding to the filling sliced orange or mandarin. Citruses can be combined with dried apricots, and you can replace them with dried fruits. Buckwheat filling Ingredients:
- A glass of buckwheat groats;
- Head of onions;
- Vegetable oil;
- 300 g of prunes;
- Pepper and salt.
Preparation: Buckwheat boil almost until ready, washed, thrown to a colander and cooled. Pre-soaked and washed prunes cut into pieces. The bulb is cleaned, shredded and fried in vegetable oil. We combine buckwheat with prunes and onion roast, salt and pepper to taste. We fill this stuffing with a bird, we sew the hole and start to prepare the stuffed duck. Filling of apples Ingredients:
- A kilogram of fresh apples;
- Salt and lemon juice.
Preparation: Remove my apples and peel them. Then cut each apple into quarters and cut out a hard center with seeds. After that, each slice is cut into two or three pieces and we add apples to a bowl. Add a little salt, sprinkle with lemon juice and mix. Stuff the duck with fresh apples, sew it and send it to bake. Strictly speaking, the recipe for filling for duck stuffing can be anything - it all depends on your taste preferences. Therefore, any proposed recipe you can use as a basic and complement it at your own discretion. But, no matter what recipe you choose (with rice, buckwheat, apples or cabbage), cook with pleasure. Enjoy your appetite and success in the culinary field! We advise you to read: