Serve on a festive table roasted duck - an old Russian tradition. Fillings for her unthinkable a lot, but we will focus on a combination of poultry and rice. This dish is familiar to many of us from childhood. To restore the true taste of home dinner party, try to find the village fresh duck. It does not matter if one is not there - the main thing that selected the bird was fresh and young. Add to the dish a little to your imagination, using aromatic herbs and be prepared to listen to compliments from their loved ones.
Duck with rice and apples
Properly selected recipe - 50% success rate cuisine. We offer you the easiest option cooking duck with rice. Cooking this dish is very simple - the process of creating a masterpiece will not take much of your time and effort.
Duck - 2, 5 kilos
cup long grain rice
2 sour apples
2 cloves garlic
salt, ground black pepper
Start cooking this wonderful dish with prepared lunch carcass to bake: wash it, dry, rub with salt, pepper and crushed garlic. Doing this, wrap the duck in the bag and place on the bottom shelf of the refrigerator. Meanwhile, start cooking the stuffing. Boil the washed rice in salted water until soft. While the rice is boiling, turn on the oven and set the temperature at 240 degrees it.
Medium size onion onions cut into small cubes. Major Wash and clean the carrots, grate and sauté with the onions in a skillet with vegetable oil. Next, stir-fried vegetables with cooked rice, mix gently and, starting this mass duck. The remaining space is filled with apples.
To prepare this dish, choose fragrant apples sour. Wash them clean from the core, chop large slices And since the bird. Now spread a skin oil, sew culinary thread slit and place in baking dish. By this time, the oven has to be warm, so the lower the temperature to 180 degrees and immediately send the dish is baked. Cooking should be at least 2-2, 5 hours and do not forget to water heated with fat, about 8-10 times. So get ruddy crisp.
If the duck too old, time for preparation may need a little longer position. Check the readiness of meat, pierced with a fork joint: if the resulting fluid without blood, remove the dish from the oven and leave it a little "rest." Then, lay the duck on a broad plate, served with fresh greens and vegetables, and serve. Bon Appetit!
Duck with rice, baked pieces
This recipe is like a pilaf - in a manner of its preparation. We provide not stuff the carcass rice and protomai it together with pieces of duck in its own fat. The best form for this dish - a wide and deep cast-iron frying pan.
large duck of at least 2, 2 kilograms weight
1 cup long grain rice 5
4 garlic cloves
a mixture of peppers
salt to taste
First, perform the most complex process - butchering carcasses into pieces. Wash the duck and, if necessary, pull out the remnants of the pen. Cut the bird into portions, season with salt and sprinkle with coarse salt coriander. In a deep pan pour a few tablespoons of vegetable oil and fry the pieces of duck prepared for 10-15 minutes. Catch the meat with a slotted spoon to a plate, but not the fat from the pan, drain - it is useful for the preparation of vegetables.
Carrots and onions clean, cut. If you can cut carrot asterisk, cut 1 carrot figuratively - the recipe allows such experiments, and the dish looks only benefit from this. Heat a frying pan with the fat, in which roasted duck on high heat. Put the chopped vegetables and sauté until golden brown. At the end of cooking the vegetables with salt and sprinkle with a mixture of white, black and pink pepper. If you have a spice grinder, use it, because freshly ground pepper gives the dish an incredibly delicious flavor. Put the pieces of duck to the pan, pour the washed rice and pour boiling water so that it covered the figure at 2-2, 5 cm.
Came the warm oven. The main baking temperature is 180 degrees, but the first warm up the oven to 220. As soon submit the form on the grill, reduce the heat and watch over rice. If necessary, pour half a cup of hot water, but do not stir the rice, so it does not become a mess. Ready meals need at least 75 minutes, if necessary, extend the cooking time. As you can see, the recipe is very simple, and at the end you get a juicy roasting duck and golden crisp rice. Prepare your favorite salad of raw vegetables - it will complement the taste of the dish. Bon Appetit!
Duck stuffed with rice and cherry sauce
The recipe that we picked up for you, has a rather complicated structure, but it is a real triumph of taste and color. Prepare this dish can be incredible for a holiday or another memorable date - the success of it is guaranteed. For marinating duck takes 48 hours - keep this in mind when preparing to bake.
For the marinade:
onions - 2 pieces
3 cloves garlic
30 grams of honey
3 tablespoons soy sauce
2 teaspoons rosemary needles
dry white wine 2 liters
dry red wine 1, 5 cups
salt and pepper to taste
prune and walnut kernels - 3/4 cup
ready-made spice mix for poultry
For the sauce:
cup fresh or frozen cherries
tablespoon of vinegar
2 tablespoons sugar
tablespoon of starch
Our recipe is stretched in time by 2 days, because first of all begin to prepare the marinade. Onions cut into large semicircles, and garlic through the spadefoot miss. Mix in a bowl all the remaining liquid ingredients. Choose a form to duck this size to remain as small as possible space, place the bird back and pour the mixture. If the liquid does not cover it completely, add a little cold water. Leave to marinate the duck due time, turning every 10-12 hours on the other side.
After 2 days at this luxurious start cooking dishes. From pre-prune remove seeds (sweet or smoked he would choose on their own). Figure rinse and mix with walnuts and prunes. Pour a pinch of seasoning for poultry and a little salt. Stuff the duck with the mixture of the present and the cut sew culinary thread. Rub the skin with a mixture of the remaining spices. Place the stuffed bird gently in utyatnitsu and half fill it with the remaining marinade.
It's time to warm up the oven to 180 degrees. Ready-made meals must be about 2, 5 hours. Once the marinade has evaporated, heated with water the duck fat about every quarter of an hour. In just a few minutes before the start making cherry sauce. The recipe contains vinegar, and you can take the one that you have, but we strongly recommend the use of balsamic. It itself is bright and unique rich taste, and when combined with a cherry succeed luxury bouquet of flavors that gives zest to the dish.
So, start to cook the sauce with pitting cherries, then crush them to a blender. Leave dozen berries whole. Glass marinade, which insists duck, pour into a saucepan, add to it milled cherries, sugar, a couple of tablespoons heated with oil. Bring the mixture to a boil, after enter the dissolved starch in cold water, previously deferred pitted cherries, vinegar, then boil until the sauce thickens. You are now ready to feed properly dishes. Remove the duck from the oven, place it in a dish and pour the filling into a gravy boat. At the dinner table, cut the carcass of the sternum and pour the cooked cherry sauce rice porridge. Bon Appetit!
As you can see, you can cook a duck is not too intricate, but very tasty. Choose any of the above recipe and be sure that our advice and your culinary skills will make the evening a memorable one!
We recommend that read: stuffed duck recipe
Duck with apples and biscuits
Golden duck with raisins and herbs
Duck "Fruit" with prunes and apples
Learn how to bake and roast duck is actually not so difficult as it might seem at first glance. Some mistakenly believe that poultry meat is too tough and rather "demanding" to prepare. But it's not - you just follow a few simple rules. First, the carcass should buy from reliable sellers, it is desirable that she was home. In addition, with a little practice, you yourself will have to determine not only the taste, but the smell of the readiness of dishes. So if you want to learn culinary skills and surprise loved ones a delicious duck roasted with apples, not too lazy to read these recipes.
Duck with apples and biscuits
If you want to save time in cooking, it is desirable that the duck has already pre-gutted and plucked. Then you will only singe it, and rinse thoroughly. Buy a bird market, well, the ideal solution - grow it yourself. Of course, the possibility is not everyone, but there is always a market or supermarket.
three red and two green apples (buy a medium-sized fruit)
one duck (about polutorakilogrammovaya carcass)
salt - to taste
40 grams of butter
two tablespoons breadcrumbs
egg - one piece
seasoning - optional
For the garnish:
kg of sweet beets
Duck with apples, you can do both with sweet and with sourish fruit. But we recommend to use several varieties, while the taste of the dish will be more interesting and rich. I would like to mention one more thing: it is not necessary to add breadcrumbs bought at the store. You can make them yourself: cut thin strips of rye bread, then air dry it in the oven and grind using a rolling pin.
Returning directly to cook duck. So, wash it, then pat dry and rub inside and out with salt and favorite seasonings such as oregano, rosemary or dried basil. To make savory meat flavor can handle the bird with crushed fresh garlic. Now, cut the apples into small pieces, of which the pre-remove the core and seeds. Stuff the bird fruits and sew the hole. Then, in a skillet, melt butter and fry therein carcass under a closed lid, periodically turning it from side to side. If necessary, add a little water to the dish is not burnt.
When the bird browned, pass it on to the pan, pre-treated with the remaining butter. Now, in a separate piala whisk whisk the egg with salt and brush with a special grease duck, then sprinkle it with breadcrumbs. Send your dish in the oven, heating it to 200 degrees. About half an hour can remove the product. Cut and remove the thread, put the carcass on a large plate, take out the apples spread them around the dish.
Now we have to prepare the garnish: not to be repeated, and give guests a standard set - mashed potatoes, rice or pasta - offering baked beets. First, remove the peel from it after cut into large cubes, sprinkle with olive oil and place on a baking sheet covered with parchment. Vegetables are cooked in the oven for about 20 minutes at an average temperature of 180 degrees. Before serving, pour his duck fat.
If you caught the bird dry, the juice of which is practically not released, make gravy by using the following recipe. Chop bacon into thin strips and Brown the home of his in a pan, here is enter the chopped onions thin half-rings, and one and a half tablespoons of flour. To your taste, add vinegar, salt and a little sugar. Simmer the sauce for no longer than fifteen minutes, stirring regularly ingredients. Roast duck with sweet and sour apples, baked beets and delicate sauce - great wholesome family dinner.
Golden duck with raisins and herbs
Several movements of the fingers and a couple of simple ingredients, even the most ordinary dish can be transformed into a work of culinary art. If you are used to fry a duck in vegetable oil, which means that you have not heard about the existence of this recipe. And it's time to change something! Put on their share of fancy dishes, giving them a "magic", and then the life of the whole family will be much happier. Well, you see, who is sad on a full stomach?
If you have purchased already cleaned and gutted duck, just rinse it under the tap and let drain. Otherwise, remove the giblets, Opal bird with a lighter, and then proceed as described above. Then remove the midway of apples, peel them from the skin and cut into medium dice. For products not darkened, sprinkle a small amount of lemon juice. With regard to raisins, it fill with boiling water and let stand for about ten to fifteen minutes.
Of course, you decide to roast a duck with spices or without them, but note that spices give the dish a richer flavor, unusual taste, and in some cases, and ruddy. Now you need to rub the bird with salt, both outside and inside. With raisins, drain the excess fluid, a little wash it, dry with a paper towel in a bowl and combine with apples and sugar. Mix the ingredients and filling the resulting nafarshiruyte poultry, sewing up the hole threads or affixed with wooden skewers.
To obtain a finer meal, be sure to first briefly fry it. To do this, lay the duck in the hot oil and cook for about 20 minutes, turning occasionally, so podrumyanivaya each side. Then send the bird in the pan back down here as Pour about 100 ml of warm water, then the meat will be juicier and foothills. Preheat oven to 180 degrees, after a while increasing the temperature to 200. Note that you need to periodically look into the oven and water birds stand out from her juice. If the skin starts to darken, cover it with foil.
Roast duck is preparing for at least a half hour. Before you get the dish (about half an hour), spread around the rest of the apples, cut them slices. Incidentally, before serving dishes guests do not forget to get rid of the thread, or will an unpleasant incident. Hopefully, your culinary experience will help! Bon Appetit!
Duck "Fruit" with prunes and apples
We offer another very tasty, and most importantly, a simple recipe. Duck goes well not only with vegetables, and fruit. Surely you have heard about the dishes with prunes, so why not try to cook a meat dish with apples, dried fruit and spices on their own? For this is not absolutely necessary to be an outstanding cook.
150 grams of soft prunes
black pepper - optional
Five milliliters olive oil
three large apple (buy any)
marjoram and salt - to your taste
fresh lemon juice - a couple of tablespoons
Start simple: well-crafted (inside and outside), washed and dried carcass of table salt, marjoram, pepper, sprinkled with lemon juice. If you caught fresh and soft prunes, simply rinse it under the tap. Otherwise, the product is recommended to pour warm water and let it brew. In the meantime, clean the apples, remove the core and chop them into cubes. With dried fruits drain excess fluid and divide them into two parts. Stuff the bird appetizing stuffing, securing hole wooden skewers and send it for two hours in the refrigerator. If you want to dish came out more juicy and crispy, grease carcass with mayonnaise or cream.
After this time, lay the product on a greased baking sheet, preheat the oven to a maximum of 200 degrees and put it in his creation. Duck need to fry, periodically pouring precipitated her gentle juice. If you love garlic, you can chop a few cloves of medium pieces and stick them into a bird - it will give it a special flavor. As a side dish suit potatoes (boiled or baked), rice, fresh vegetables, light salads or pickles.
Appetizing duck with walnuts, apples and honey
Roast the bird - it is always very tasty, especially if you add in the dish more interesting components. In this case, the "highlight" of the dishes are nutmeg, filling with green apples and fragrant honey-mustard sauce.
eight small green apples (eg Symyrenko)
duck - one piece
teaspoon lemon juice
15 milliliters of liquid honey
black pepper (ground) - a pinch
large spoon too spicy mustard (you can even use granular)
nutmeg - to taste
seven grams of salt
ground cinnamon - optional
a few leaves of laurel
Roast bird, stuffed with apples - a traditional food, which in the post-Soviet countries are usually served on major holidays. We think like cooking tips are familiar to many hostesses, but each dish has its individual traits and characteristics. So let's take a closer look this recipe.
As mentioned above, it is better, of course, buy the finished carcass, that is completely gutted and carefully plucked. So first you will wash and dry it, and then you can start cooking. To do this, mix in a shallow piala pepper, salt, seasoning, for example, dried Provencal herbs, cumin, oregano. The resulting mixture rub the bird not only outside but also inside. Then make the sauce melted on a steam bath and honey mustard and treat them on top of the duck. Place the dish in the fridge for at least two to four hours, so it is well soaked.
Make a stuffing: cut large slices of apples, after getting rid of the core, sprinkle them with cinnamon and nutmeg. Stir a few times and nafarshiruyte bird, do not forget to add the bay leaf. Transfer the dish to the dishes prepared for it, brushing it with olive oil. Duck roasted in the oven at 190 degrees from one to one and a half hours. The main thing - do not forget sprinkle it periodically heated with oil. But if suddenly the skin will start to burn, reduce the heat and cover the bird with foil. If you did not use all the stuffing, chop the remaining apple slices and also medium-sized bake, place them in a bowl to a bird about half an hour before removing the product.
These recipes come in handy not only during the holidays - roast duck can be prepared in any given day, it's fast and burdensome. If you have absolutely no time, just to cut the bird into pieces, place in a saucepan with the olive oil, add the garlic in granules, a little water, spices, salt and boil for some time under the lid closed. As they say, everything is perfect to banality is simple!