How to cook a duck so that it is soft and juicy
Duck meat is much more difficult to find on the store counter than chicken or pork. It is not surprising that many housewives do not know how to cook the duck in the oven entirely. I will correct the situation by telling 5 recipes for tasty and juicy duck.
I note at once that the main attention I'm going to give to the subtleties of duck cooking, as well as I will give some verified recipes.
The recipe for soft and juicy duck in the oven entirely
A soft and juicy duck in the oven is part of my New Year's menu. This does not mean that you need to prepare the dish strictly for the New Year holidays.
The recipe of cooking told me mom.
- duck - 1 kg
- apples - 4 pieces
- honey - a few spoons
- salt, spices
- I remove large pieces of fat from the neck and abdomen from the carcass.
- Pour boiling water. I give the carcass cool and pat dry with a paper napkin.
- At the bottom of the form for baking put the foil. I rub the whole carcass with spices and salt. I send in the form.
- Apples cut into small cubes and stuffed carcass. After well wrapping foil.
- Preheat the oven to 180 degrees. I cook 90 minutes. Periodically I take out the form and water the meat with fat.
- I take the form out of the oven, open the foil, poke it with a sharp object. If the blood does not stand out - the dish is ready.
- It remains to smear honey and send back to the oven for a few minutes. As soon as the duck is covered with an appetizing crust, I take it out and let it cool a little.
Video recipe tender and juicy duck
You, probably, already were convinced that there is nothing difficult in preparation. Take a moment and cook a duck according to my recipe. I assure you, the taste of the dish will hit the spot. The same recipe is suitable for cooking goose.
Fry duck in berry sauce
My friend shared a recipe for cooking duck in a berry sauce.
- duck breasts - 6 pieces
- Cinnamon - 0.5 tsp.
- dry spices - 0.25 tsp.
- parsley - for decoration
- chicken broth - 450 ml
- dry wine - 450 ml
- port wine - 450 ml
- bow - 3 heads
- wine vinegar - 50 g
- icing sugar - 50 g
- a mixture of berries (currants, gooseberries, blackberries) - 175 g
- clove, bay leaf, cinnamon
- Finely chopped onion fry in vegetable oil for 10 minutes. I add powdered sugar and fry over high heat until golden.
- I pour vinegar, let it boil and cook on a small fire, until the liquid evaporates. I add port, wait until the sauce is boiled to third, I pour in the red wine and let the sauce to boil half.
- Add to the sauce cloves, bay leaf, cinnamon and broth. I bring to a boil, boil for 25 minutes and filter.
- Duck the duck breast in a frying pan for 10 minutes. I spread on a baking sheet, salt and pepper, sprinkle with cinnamon and spices. I bake a third of an hour. Juice, which is drowned from the duck, add to the sauce along with the berries.
Finished breast cut and laid out on a plate, pour sauce and decorate with parsley. Served on the table with chopped cabbage, baked with cream and cheese.
Recipe for duck with apples and grapes
Once I decided to cook for dinner a delicious stuffed duck. After sitting for about an hour on the Internet, I made sure that there are a lot of cooking methods.
I note that the duck, cooked according to the recipe with apples and grapes, turns out soft and juicy.
- duck - 1 bird
- apples - 2 pieces
- white grapes - 100 g
- pepper, salt, honey
- I rub the duck inside with salt and pepper.
- One apple is cut into slices, mixed with grapes and stuffed with a carrot obtained with a fruit salad. The second apple I cut into slices, I spread around. I send in the oven warmed to 200 degrees for half an hour.
- After this time, I take it out of the oven and grease the carcass with the melted fat. If a lot of fat, drain it or change the pan. Grease grease every 30 minutes. Total cooking takes 2-3 hours.
- At the end of cooking I grease the bird with honey and return to the oven for about ten minutes. During this time, the duck will be covered with an appetizing crust.
As you can see, expensive ingredients are not required for cooking duck with apples and grapes. I recommend serving with buckwheat. Bon Appetit!
Cooking duck in orange sauce
I will tell you the recipe for cooking duck in orange sauce, which was told to me by a friend from Italy. Prepared by this recipe game turns tender and juicy.
It takes a long time to prepare. However, it is worth it.
- duck - 1 bird
- lemon - 1 pc.
- orange - 2 pcs.
- Cognac - 50 ml
- white wine - 150 ml
- butter and vegetable oil - 30 grams
- flour - 50 g
- salt pepper
- Apple - 1 pc.
- potatoes - 3 pcs.
- vegetable oil, bay leaf, pepper, salt, zest
- Duck process and gut. Tie legs and wings. Inside and outside, rub with pepper and salt.
- I put some butter in a frying pan, add vegetable oil, and fry the mixture until an appetizing crust appears.
- Pour a glass of brandy on a duck. I turn the carcass several times so that it absorbs the aroma of the drink. Over high heat give alcohol to evaporate.
- I add wine and cover the dishes with a lid, and reduce the fire to a minimum. The carcass is about 40 minutes turning over periodically.
- In the meantime, peel the lemon and orange. I cut one orange into slices, squeeze the juice out of the second and add it to the bowl with the duck.
- Boil the obtained zest in salted boiling water for 5 minutes, then fold it in a colander. Cut into strips. Part of the zest leave for garnish.
- When the dish is almost ready, I turn it onto my back and spread orange slices on top.
- Julienne, cooked from zest, add to sauce. The carcass is a quarter of an hour under cover.
- I remove the duck from the dishes in which it was prepared, and spread it on the dish. Add starch to the sauce and stir until it thickens.
It remains only to cook a side dish.
- I peel potatoes, cut and boil them almost until ready, in salted water with rosemary and bay leaf. Water is drained.
- Finely chop the onion and fry in butter.
- I add chopped apple and potatoes to the pan, stir and fry slightly.
- Perchu and add julienne. I mix it and let it brew.
How to cook smoked duck
Smoked duck meat is added to sandwiches and even New Year's salads. Moreover, smoked game is kept under normal conditions for a long time.
- duck - 1 bird
- liquid smoke
- salt, sugar, pepper, bay leaf, cloves and cinnamon
- oven and smokehouse
- For smoking I take a low-fat duck. I process the carcass, remove the feathers and feathers, sing the hemp.
- My duck and gut. I rinse from all sides, dry it with a napkin and rub it with salt. I put the carcass in a deep pan and leave it in a cold room for a day.
- Cooking marinade. A pound of duck will need a liter of brine. In the water I add a spoonful of sugar, 10 grams of salt, a little clove and cinnamon, and a little bit of pepper and bay leaf. Marinade bring to a boil and let cool.
- Ready marinade pour duck and marinade for three days in a cool room. After I take out and hang it up to the brine stack, and the carcass has dried.
- Melt the smokehouse. To smoke using wood without resin.
- I dig 12 hours. Initially, I set the temperature high, and after a while I put a lot of sawdust and moisten them.
- When the period of smoking has expired, I check for readiness, piercing with a sharp object. If the nodule appears, continue smoking.
- If there is no smokehouse, you can use liquid smoke. In this case, you will need a duck, seasonings and an oven.
- I process the carcass and marina as described above. Preparing a solution of liquid smoke. I put the carcass in it and hold it for about an hour. After baking the meat in the oven until tender.
Smoking recipe told me a neighbor. Now you know about it. It is noteworthy that you can cook a duck in this way even in a city apartment. Try it.
Finally I will add that the duck is different from the chicken with more fatty meat. Therefore, they prepare it according to other recipes, and the removal of the fat layer is the main moment of preparing the carcass.
You can remove excess fat in various ways.Some hold the duck for a couple, due to which the fat melts and drains. During the preparation I pierce the fat places with a sharp knife. As a result, fat goes out through these holes.
Now you know 5 recipes for making soft, juicy and tasty duck. Moreover, you have learned how to make the carcass less fat. I hope my recipes and tips will be helpful. See you again!
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