Contents:

• Preparation carcass
• Prepare stuffing
• Cooking

Are you looking for the recipe of a goose with apples in the oven? You found it! No, not a goose, of course, namely the recipe. Do you know why the goose with apples cooked in the oven - the most popular recipe among these? And because:

• Firstly, the goose - the bird fat, and the sour taste of apples lowers the degree of fat that makes the meat taste better and easier;
• Second, the tradition of cooking a goose came to us from a deep history in which the plates and something else was not, and only the oven, where bread was baked and steamed cabbage, and, of course, baked goose;
• and thirdly, a goose with apples in the oven - it's so delicious, so yummy and so simple that it seems a miracle!

Do not believe? Then take the recipe and try it for yourself to cook a goose with apples in the oven, for example in foil. Oh, what a wonderful invention - foil. And how wonderful to use the invented foil for baking. By and large, cooking foil - a soft "utensils", which allows you to cook the dish ghost way, but it retains all the richness of this dish. Recipe for goose with apples is really simple, but it will be necessary for such ingredients:

• Carcass goose
• Apples (5-7 pieces)
• Head of garlic
• Vegetable oil
• Lime
• Basil
• Thyme (thyme)
• Marjoram
• Red and black pepper
• Sol.

Preparation carcass

Carcass is thawed at room temperature (in the emergency defrost meat loses a lot of fluid and becomes dry). Then thoroughly wash our bird in lukewarm water, check for the presence of stumps of fins and if you find any, then delete them mercilessly. I soak the carcass clean towel and look at it from an aesthetic point of view. You do not mind too long neck stump sticking out of the body? If not, leave it in its place. If so unattractive goose you are still confused, then proceed as follows. The skin is pulled from the neck to the body and that's the defenseless naked neck ruthlessly chopped off. If you cut the neck with the skin, all the meat juices will flow through the resulting hole. And the remainder of the leather "chulochek" does not give the meat to become dry.

Lay off the carcass aside, while they themselves are beginning to cast over a spicy mixture. In a bowl pour a tablespoon of coarse salt and add half a tablespoon of ground black pepper and a teaspoon of thyme. Pepper with marjoram (half a teaspoon) stupochke rub in and add to the spicy mixture. Now, this aromatic salt rub the outside of the carcass.

Inside the goose will marinate. For the marinade clean half a head of garlic and ground cloves. Add to them a teaspoon of salt, a teaspoon of black pepper and a little oil, to get a viscous paste. And now this gruel liberally grease the inside of the carcass and we put a little bit outside, lubricating the skin oil-garlic mixture. Bird wrapped in plastic wrap or in a plastic bag and leave to marinate for half an hour.

Prepare stuffing

While the bird marinated, you need to prepare the stuffing. With filling in our country, as you know, everything is easy. His goose stuffed with apples, we will. Apples are better to take tough. Best option - it is hard sour-sweet apples with green or yellow peel. By the way, the size of apples does not really matter. Large pieces can cut smaller, and smaller shall cut apples into halves.

So the apples peeled, cut midway with seeds and cut the apples into slices of medium size. Fold them into the bowl, there is squeezing the juice from half a lemon and mix. Now clean the rest of the garlic cloves, cut each clove into three pieces and add to the apples. Seasoned stuffing a couple pinches of basil, put as much black pepper and thyme and mix well again filling.

Note:

If you can not get it for filling sour-sweet apples, it can add to it lemon juice, not only, but also the lemon, cut it into cubes or slices.

Cooking

And so the two components of our dishes are ready, one last step - cooking. Through a hole in the belly goose tightly fills the carcass apples, pushing them into the hand. To apples suddenly began to push into the hole, which was previously the neck of a goose, and now there was only the skin, it is necessary to do so. Take this leather "stocking", twist it tight plait and dressed inside the bird.

After the goose stuffed with apples, we just need to sew up the hole in the stomach. Please, do not take for this purpose synthetic thread. Of course, they do not melt, but can give baked goose unpleasant chemical taste. Just use harsh cotton thread, or add a few layers of conventional sewing thread.

Now canvas obrachivaem carcass with two layers of foil. It's easy to do if you take two broad sheet of foil, put them on top of each other at an angle and wrap the bird, to leave no gaps. In preparing the goose is one small caveat. The fact that the process of baking the wings and drumstick will be straightened (rastopyrivat) and can pierce the foil. That this has not happened to them should be wrapped in an extra layer of foil (like wrap) and then wrapping the whole goose with foil.

As such, the bird reserve for six hours and then bake in the oven. How to orient in time baking? There is a national way of calculating the required time. But for this you need to know the exact weight of the goose. It is estimated that one kilogram requires one o'clock birds baking in the oven. In general, you can rely on this formula and can be calculated differently.

Fifty minutes - for each kilogram of body weight (or five minutes per hundred grams), plus another twenty minutes for browning the crust, plus another twenty minutes to prepare the birds for serving. So, count the time, then warm up the oven to 200 degrees and bake a goose at this temperature for two hours. Then diminish the fire by lowering the oven temperature to 180 degrees and bake the bird all the time remaining from the calculated.

After this time, remove the pan, carefully unwrap the foil and make a puncture test with a knife around the goose feet. If the puncture site appears clear juice, it means that the meat is ready. Now tablespoon collect all heated with oil, and merge it into a jar. Open goose again leave in the oven at 200 degrees for twenty to thirty minutes and during that time several times thoroughly water it collected fat. Gus necessarily browns, and the skin becomes crispy it turned into a delicious crust.

Now it remains only to apply hot ruddy goose with apples on the table. Here we have two options. If there is a great dish that will fit all the goose, and special scissors for cutting bird, something like it, and serve - as a whole, only by first removing the thread that sewed up the hole in the stomach. The second option. Remove the skin, gently remove the stuffing and putting it in a bowl. Goose cut into pieces a la carte, and we put a slide on a dish. Around the slides decompose aromatic meat stuffing.

Here, indeed, the entire recipe, you can prepare for such a popular goose with apples in the oven. And you can cook in the sleeve, of course, if you find a big hand or in kind. Only when roasting without "hiding" - foil, or sleeve - the carcass it is advisable to boil until soft. And in this case it is recommended coat bird mayonnaise, sour cream, mustard and honey. Try! Cook with pleasure and enjoy your meal!

Contents:

• Duck stuffed with rice and apples
• Duck with rice and apples in multivarka
• Stuffed duck roasted with apples

Today, unfortunately, the duck on our table - not a frequent visitor. But this is one of our traditional products. And wild and domestic duck's flesh in Russia has always been held in high esteem and is considered one of the most affordable foods. Perhaps that is why today we know many recipes for duck. We offer you one of the options - a duck with rice and apples. And even this way of cooking multivariant - duck stuffed baked and stewed. Let's try to cook?

Duck stuffed with rice and apples

For the stuffing, we need enough large duck carcass. So, having decided to cook a duck in this way, choose a bird weighing not less than two and a half kilograms. And stuffed duck preferably in the evening on the eve of the holiday feast, but it must be prepared just before serving.

Ingredients:

• Duck bird - 2, 5-3 kg;
• Crumbly rice - 1 cup 5-2;
• Apples - 4 pieces;
• Orange - 2 pieces;
• Butter - 3 tablespoons;
• Salt - 1 tablespoon;
• Paprika - 1 teaspoon;
• Curry - 1 teaspoon;
• Granulated garlic;
• Ground black pepper;
• Dried basil;
• Ground coriander;
• Chilli.

Preparation:

If you have frozen duck, then it must first unfreeze. And this is not desirable in a refrigerator or microwave oven. Leave the carcass thawed at room temperature and put in a bowl and covered with a clean towel. Of all carcasses take out the giblets and fat that are inside. The bird is washed, if necessary, singeing, we remove all stumps and again with my skin (carefully - inside).

Now prepare the carcass for stuffing. Any strong thread to sew up the upper hole in the carcass (where before there was the neck), and prepare the marinade mixture. Mix a tablespoon of salt in a teaspoon of paprika, a teaspoon of curry and a teaspoon of the mixture of coriander, black pepper, basil, granulated garlic and chili pepper. Note that these ingredients in the past will amount to the amount equal to one teaspoon. So we need to mix a tablespoon of salt to three teaspoons of spices. Now carefully rub this mixture of duck inside and outside and leave to marinate. Yes, about a teaspoon of the mixture is left to the filling.

Meanwhile, prepare the filling, which will be stuffed duck. Pour into a saucepan two to three liters of water, put it half a tablespoon of salt and give the water to boil. Now we go to sleep in boiling water and a half cup of rice and cook it until almost cooked. That is, taking a sample, we need to feel that the grain has little Dowar. So, cooked rice to a state leans back in a colander and rinse it well under cold water, and when the water is completely drained from the rice, spread it in a bowl.

Add the rice remains a mixture of salt and spices and pour melted butter. Mix. Now cleans with two apple peel, cut out the middle of a with seeds and pulp into small cubes. One orange also clean peel, remove seeds, and, to the extent possible, clear all the white fibers. Citrus also cut in small pieces and put together with apples in Fig. Again, stuffing mix, try the taste and add salt if necessary. It remains to stuff a duck. Stuffed stuffed duck carcass and sutured incision in the abdomen strong thread. Ideally, the bird to be left for several hours in the refrigerator.

Before cooking take out the stuff the carcass, daubed it with vegetable oil or butter, or use for this purpose, mayonnaise or sour cream. Utyatnitsu grease inside with oil, put it back down duck to duck wings were tightly pressed to the sides. The remaining two apples and one orange clean, as well as for the filling, only cut into larger pieces. Interspersed with fruit and spices spread them on top of the carcass.

Utyatnitsu put in a pre-heated oven and cook at least three hours at a temperature of 200-220 degrees. During this time the carcass turn over several times. Readiness check, knife punctures carcass. If the puncture site appears clear juice, then our duck is ready.

Ready to take out the duck from the oven, remove the seams and scrape the filling. Rice with apples stacked on a large platter and top of it cut into pieces decompose duck. Pour heated with fat from the carcass and served at the table.

Duck with rice and apples in multivarka

Another way to prepare duck with apples and rice. In preparing Multivarki bird faster than in the oven, but it can also be prepared in a large Dutch oven or in a cauldron.

Ingredients:

• Carcasses or half carcasses of ducks - 1 kg;
• Figure - 2 beakers Multivarki;
• Prunes - a handful;
• Apple - half;
• Sour cream - 3 tablespoons;
• Salt;
• Vegetable oil.

Preparation:

Duck carcass cut into large pieces. Each piece rub a mixture of salt and black pepper and coated with sour cream. Ideally, the meat should be left to marinate for a few hours. Then pour into the fryer oil and fry the duck pieces on it: each piece on both sides. To the meat has turned roasted, not stewed, put the duck in a roasting pan and fry is not tight enough on high heat.

Now add up the fried poultry multivarku, pouring a beaker of water, exhibiting regime fighting and cook the duck for about an hour. Then took the bird, spread it chunks of chopped apple and prune, sleeps rice and add a little salt water. Arrange the cooking mode "risotto" and wait until the readiness of our duck with apples and rice. Serve as a normal risotto.

Stuffed duck roasted with apples

A very original way of cooking duck with apples and rice. In this case, our stuffed duck is baked with whole apples. It is very tasty and incredibly beautiful!

Ingredients:

• Duck bird - 2-3 kg;
• Rice - half cup;
• Onions - 1 head;
• Carrots - 1 piece;
• Small sour apples - 1 kg;
• Savory (Kondara) - 1 tsp;
• Mayonnaise;
• Ground black pepper;
• Salt;
• Adzhika.

Preparation:

Duck my carcass, singeing, obsushivayut and rub inside and out with a mixture of salt and pepper. Smeared bird mayonnaise mixed with adzhika and leave to marinate. Meanwhile, prepare the stuffing for stuffing. First, boil until half cooked rice. While the rice is cooked, clean the carrots and onions, onion finely shinkuem and shred carrots on a coarse grater. In a roasting pan, pour vegetable oil and fry it with carrots and onions. If the carcass were giblets (heart, liver, stomach), then wash them, cut into small pieces and mix it with carrot and onion fried.

Boiled rice washed in cold water, give it to drain and mix cereals with carrot and onion. Add salt, pepper and savory and thoroughly mix the stuffing. Now carcass stuffed with duck and sewed up her top (where the neck) and abdomen. Deep pan lubricates oil, spread on a duck and surrounded the carcass washed whole apples. Baking with bird put in the preheated oven and bake until done its apples. When the apples are tender, remove them, postpone, duck carcass turn over and continue it bake until cooked meat already. Readiness check, by making a puncture on the carcass. If the puncture site (cut) in favor clear juice, then the bird is ready.

Remove it from the oven, shall be exempt from the filling and cut into portions. On a large platter heaped Put the rice, put the duck on top and around the edges of dishes placed apples. Voila! Our duck with apples and rice ready to take pride of place on the table. If desired, stuffed duck can be fed differently. Carcass laid back down on the dish, carefully cut along the sternum and expand to the sides, leaving the stuffing inside the bird. On either side of the carcass put baked apples.

This is so different we can get the duck with rice and apples. Choose a recipe and cook. Cook with pleasure and enjoy your meal!