Duck baked in a sleeve with cranberries and apples
Duck with rice and vegetables
Duck meat is characterized by a particularly delicate flavor, so duck baked in the oven can be rightfully considered the pearl of the holiday table. Cook the duck in your sleeve can even inexperienced hostess, because in this case the bird is baked after baking faster and you do not have to wash the dishes. In addition, a definite plus of this method of cooking poultry that meat retains a lot of moisture and it turns out juicy. Select the recipe to your taste, and start to cook a hearty dinner party for friends and relatives.
Duck with mushrooms, baked in a sleeve
If you expect a large number of guests, and the duck is only one note on the recipe. Thanks potatoes and champignons dish will turn out very hearty and tasty. The ingredients are so simple that there are in every refrigerator, and the taste of food will exceed your expectations, because to cook up his sleeve for roasting always easy and comfortable.
big bird duck - 2, 5 kilos
fresh mushrooms - 300 grams
Potatoes - 6 pieces
onions - 150 grams
salt and black pepper
We offer start cooking this dish with cleaning and cutting vegetables. Finely chop the onion half rings. Mushrooms clean, wash and cut into slices. Potatoes clean, wash and cut into cubes. Now heat the frying pan and fry the onion and mushrooms until soft. Put the vegetables in a bowl and fry the potatoes, sprinkle with the end of freshly ground pepper and salt.
Carcass Wash, pat dry and rub generously with salt and black pepper. Stuff the belly cooked vegetables and sew the cut. How to cope with this problem, cut the sleeve for baking, put the bird in a Pinch edges and loose clips. Cooking a stuffed duck in the oven should be within a half to two hours at a temperature of 180 degrees. For a quarter of an hour until cooked sleeve neatly cut and activate the "Grill" (or simply put the pan on the top rack) to get golden brown.
Taking the bird from the oven, pour heated with duck fat - you can keep it up to 3 months in the refrigerator and use for roasting vegetables. Carefully lay the duck on a large platter, pull all the strings and serve at the dinner table. Bon Appetit!
Duck baked in a sleeve
Recipes poultry, baked in the oven, often offer stuffed carcass, but not all the housewives love to tinker with the stuffing. Take adopt such a simple dish like duck marinated in wine. Meat obtained deliciously tender, and cook it in the cellar.
duck medium size
3 cup dry white wine
herbs for decoration
salt and pepper to taste
This recipe involves marinating duck in wine, because start cooking the day before serving. The tight package pour the wine to your taste and dip to duck. Leave it in the refrigerator for 12 hours, turning occasionally.
After a specified time, remove the carcass, obmazhte its vegetable oil and rub inside and out with coarse salt, freshly ground black and white pepper. Place the bird in a roasting sleeve and send in the oven for 2 hours at 180 degrees. After the allotted time, cut the sleeve and check the readiness of meat, pierced with a fork joint. There flowing fluid does not contain blood, duck is ready. Otherwise, leave the dish bake for another 15-45 minutes. Serve baked duck with boiled potatoes, mashed potatoes, boiled rice or simply with fresh vegetables. Bon Appetit!
Duck with prunes in honey-mustard glaze
If suddenly you got harsh bird, select this recipe - just a couple of hours you can serve up a soft tender meat. Prunes give a pleasant aroma and honey-mustard adds a note of spice.
Duck weight 2, 2-2, 5 kilos
plums - 100 grams
apples small size - 5 pieces
spicy mustard - 2 teaspoons
tablespoon honey (take with a slide)
Garlic - 3-4 cloves
coriander - coffee spoon
This recipe, start with the prepared carcass: mix equal parts honey and mustard and mix obmazhte this bird. Leave the carcass at the time and enjoy a filling. Pour boiling water over prunes for 15 minutes, then cut each berry half. Two apples clean from the core and cut into thin slices. Garlic peel and chop with a knife and coriander crush with a rolling pin. Mix in a bowl of prunes, apples, garlic, sprinkle in coriander, salt and pepper - filling is ready.
Duck carcass rub a mixture of salt and pepper and, starting. Sew abdomen culinary thread, put the duck in the arm and loosely fasten it with the two ends of the clip. The remaining apples put side by side, and it entirely. Preheat oven to 190 degrees, put the duck breast on a baking opravte up and bake for an hour and a half. After a specified time, remove the pan, cut the sleeve and re obmazhte mixture of honey and mustard, then put on the top shelf, and leave in the oven for another 15-20 minutes, so she browned. How long should I cook the bird? It is impossible to say for sure, because the cooking time depends on the age and weight.
When turn off the heat, let the duck rest another 15 minutes, to cut it into portions and serve. Apples and plums you can apply in two ways: as a full side dish or as a sauce. Just chop fruits and dried fruits in a blender, adding a little of released liquid. Boiled rice will be a great garnish for this dish. Bon Appetit!
Duck baked in a sleeve with cranberries and apples
Although the combination of sweet fillings and meat, the recipe for this dish is very harmonious, because the duck is very "loving" berries and sour fruit. Cranberries can be used as dried and frozen.
carcass weight of 2, 5 kilos
For the marinade:
juice of one large lemon
50 ml of soy sauce
50 ml of olive oil
Cumin 3 teaspoons
10 grams of ground coriander
1 teaspoon ground black pepper
3 cloves of crushed garlic
2 apples sour varieties
Dried cranberries - 200 grams
In a bowl, combine all the ingredients for the marinade, rub them the bird and leave to marinate overnight. You can pre-make shallow cuts to heated with excess fat during roasting, meat and spices have given fuller flavor. The next day, drain the resulting liquid duck and start making the filling. Apples clear from the core, cut into cubes. Mix them with cranberries and coriander - minced duck ready for.
Remove from the refrigerator marinated duck since its berry-fruit-flavored stuffing and sew the cut cooking thread. Cut loci sleeve for baking, as long as the carcass in half, and place it in the bird. If you cut too short sleeves, meat not fully propechetsya. Set the thermostat in the oven at 190 degrees and bake submit carcass 1, 5-2 hours. If you like golden brown, cut the sleeve and place the dish on the top shelf of the oven for the remaining quarter of an hour of cooking. Pour heated with fat every 4-5 minutes during baking. Put the bird in the finished dish, served with greens and fresh vegetables, and call to the desk households. Bon Appetit!
Duck with rice and vegetables
Cook the duck with rice in a sleeve in two ways: from the bird groats or place it next to the carcass. In the first case, the figure will tenderized, rich taste of meat. The second option will provide friability, and a more individual taste of the rice.
large duck carcass 2, 5-3 kilograms
Steamed rice - 350 grams
red bell pepper - 2 pods
leeks - 1 stalk
a mixture of peppers - 2 teaspoons
carrots - 1 piece
Coriander - a teaspoon
The following recipe is very simple, because to start cooking slicing vegetables. Leeks make a ring, using the carrot peelers cut petals and sauté vegetables. Season with coriander, with a mixture of white, pink and black pepper, salt. Peppers remove seeds and cut into cubes. Mix the vegetables and set aside - came the deal with duck.
Carcass Wash, pat dry and rub a mixture of coarse salt and pepper. Stuff the bird washed rice and vegetables and place in a baking sleeve. If you want to cook rice is a duck, put it in the sleeve next to the carcass and vegetables sew in the abdomen. Send the pan on the middle shelf and hold it a couple of hours in the oven at 180 degrees. Check the bird for readiness, cutting the sleeve joint pierced with a fork - flowing liquid must be transparent. If you got an old duck, the cooking time must be increased by 30-50 minutes. Turn the oven off, leave the dish for another quarter of an hour there in the oven. After cooking, feeding, remove the thread, put a bird on a wide dish and remove the stuffing. Bon Appetit!
Roast duck - a classic holiday table. We offer you maximum ease the task and cook the bird in a roasting sleeve. Embodiment of this dish in life very much, so, dear hostess, cook it with pleasure, and tunes in that duck is incredibly delicious!
We recommend that read: Duck in the sleeve with apples