Stuffed duck - the best recipes. How to properly and tasty cook stuffed duck.

Stuffed duck - the best recipes. How to properly and tasty cook stuffed duck.

Stuffed duck - general principles and methods of cooking

Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And it's all about her stuffed duck. Stuffed with minced meat and red-roasted in the oven, it is a festive table decoration and turns out so delicious that it disappears before the hostess manages to put a piece on the plate for herself. But she is not offended, it means that the dish was successful, the guests are full and satisfied, and this is the best praise for her. It has long been the custom in Russia to cook a stuffed goose or duck on an important occasion, it was not for nothing that the saying was born: “The bird on the table is a holiday in the house”. If you prefer the traditional flavor, choose a filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you like the original, you should focus on such stuffing as oranges, cherries, quinces, mushrooms with nuts.

Stuffed duck - food preparation

There is enough fat in duck meat, so it is necessary to cut off its excess from the carcass, especially near the legs and tail. Also, like the extra skin near the neck. The duck prepares for a long time, so often the last phalanx of the wing burns in the carcass, so it is always removed. In the tail of the carcass there are two glands that give the dish a rather unpleasant, specific taste, if not removed, and can spoil the dish. They are oval and yellowish in color. If you cannot find them, it is better to cut the tail. Now the duck is fully processed, it remains to smear it with spices, stuff it and bake it.

Stuffed Duck - Best Recipes

Recipe 1: Duck stuffed with sauerkraut

Sour stuffing in the form of sauerkraut perfectly combines with fat duck meat, which is then used as a side dish. These two products perfectly complement each other, isolating the excesses - the duck gets rid of excess fat, and the cabbage - from the sharp acid. As a result, the meat is tender, juicy, acquires a mild taste.

Ingredients: duck - up to 3 kg. For the marinade: 1 table. lie white wine (wine or apple vinegar), 2 tables. lies of vegetable oil, salt, seasoning on a pinch: black pepper, hot pepper, paprika, dried garlic, marjoram, basil, curry. For the filling: 800g of sauerkraut, 5 sour apples, 3 onions, 80g of butter, salt, pepper, 100ml of dry white wine (in extreme cases, water). Method of preparation

Prepared carcass at the beginning must be marinated. Mix vegetable oil, wine, add a pinch of seasoning. Spread the entire carcass inside and out. Set aside to insist on the clock for twelve. If time does not wait, you can reduce the marinating to three hours.

The filling can be prepared the day before, so that on the right day the duck can only be stuffed and baked. If sauerkraut chopped coarsely - chop, squeeze the liquid. Finely chop the onion, fry in butter, put the cabbage and simmer for about five minutes, add the apples. They must first be prepared: peel off, remove the core and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set medium heat and simmer for ten minutes.

Put aside a little filling, and place the rest inside the duck, sew the belly. Pour a little vegetable oil, a glass of water and a part of cabbage and apples set aside earlier into a dish or a high form. Top lay duck belly up. Cover with foil or lid and bake for two hours (200 ° C). After one hour of quenching, turn the duck and pour over the leaked juice. Until the end of cooking, every 15-20 minutes, turn the duck over and pour it with the released liquid and wine. Cool baked duck a little, remove the thread. Pull the stuffing and put it next to the duck on the dish.

Recipe 2: Duck Stuffed with Potatoes

You will not spoil porridge with butter, as well as potatoes, so this is one of the suitable fillings for a fat duck. And if to such a dish file various pickles - cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.

Ingredients: duck - 2.5 kg, 1.5 kg of potatoes, 4-5 onions, 3 large garlic cloves, salt, vegetable oil. Sauce-marinade: 2 tablespoons each lemon juice and honey, 1 tsp. mustard

Method of preparation

Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from tail to neck through the sternum. Rub salt into it and smear marinade inside and out.

Peel onion and garlic, cut into half rings, garlic - into slices and fry the mass until golden brown.

Peel potatoes and boil until half ready. If the tubers are small or medium, leave entirely, if large - cut in half or into quarters.

Pour a little oil, half a glass of water into a form or a frying pan and put the duck, the inside of which should be filled with boiled potatoes, it is not necessary to stitch it up. Put the rest of the potatoes on the bottom of the dish around the duck. Duck filled with potatoes, cover with a layer of fried onions with garlic. Bake for an hour (190C). Then completely cover the carcass with foil and another in the oven for an hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve together with potatoes, shifted to the dish.

Recipe 3: Duck stuffed with quince in the sleeve

The technology of cooking is similar to “Duck with apples”. The carcass is pickled, stuffed with quince slices and baked. True, quince flavor is more advantageous than apples, so duck turns out much tastier and more interesting. A barrel, smeared with honey, when baked turn into a beautiful brown-golden crust. Mmm, not a duck - a fairy tale!

Ingredients: duck - 2 kg, 2 large quince. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lie honey, soy sauce, salt.

Method of preparation

Ginger root (or garlic) grate. Coat the duck with salt and soy sauce. Leave to marinate for five hours.

Wash the quince, cut into slices, remove the core. Stuff the abdomen and sew. Coat the carcass with honey, pack it in a sleeve and bake for one hour at 220 ° C. Next, cut the sleeve and open, let the duck redden for about twenty minutes. Then turn the carcass, and fry for another twenty minutes. It turns out glamorous duck with a bronze tan straight from the solarium.

Slightly cool the carcass, remove the thread. Put the quince on the dish, divide the duck into pieces and lay out on top, pour the resulting juice.

Stuffed duck - useful tips from experienced chefs

- Before baking, the skin of a duck needs to be pierced with a toothpick in many places, then excess fat will come out of it and it will become crisp.

- To determine the weight of the duck, it is necessary to proceed from the calculation - for 1 portion / 350g duck. It should be borne in mind that some of the guests may wish to supplement, so the carcass is better to take a little more, with a margin.

- If the carcass is baked whole, from time to time it must be watered with separated juice so that the meat is soft and juicy.

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