How to make an indouting

1 How to choose indo out
2 Some cooking secrets
3 Indeutok, baked in the oven in foil, with rice
4 Indeoutka, baked in foil, with buckwheat
5 Indeutki baked in foil with potatoes
6 Indelique baked in foil with rice, tangerines and apples
7 Indeutki, baked in the sleeve, with apples
8 Indeliutka, stewed in a slow cooker, with vegetables and apples

Many mistakenly believe that the indoutink is the “fruit of love” of the turkey and the duck. In fact, this is an independent species of bird, which was brought to us from Mexico. The official name is musk duck. Oven baked in the oven - a popular favorite treat on a festive table. However, in order for the dish to turn out what you call fingers you lick, you need to know a few cooking secrets. Today we will not only reveal these secrets, but also offer you recipes that will surely occupy a worthy place in your cooking book.

Indoout meat is considered dietary and very tasty. It is not as fat as that of a duck, and at the same time more tender. In comparison with turkey, it is softer. Well, if you compare the meat with chicken chicken, then the last noticeable loses, because no one will deny that it is very fresh. Indoori dishes will be useful for those who decide to lose weight. Be sure to include this myasko and in the children's diet. It is also useful for people in the recovery period after an illness. These characteristics of indo out meat explain its popularity.

How to choose indo out

The stage of cooking indouin is preceded by the purchase of carcass In many ways, the taste of the finished dish depends on how fresh and young duck you buy. Let us give you some tips on choosing.

You only need to buy fresh, chilled poultry, the dish of thawed carcass will not be so tasty anymore.
Carefully inspect the carcass. The skin of the bird should be beige, without damage and any stains, without feathers.
Explore and poultry meat. It should have a color from pale pink to light red, and be wet to the touch, but in no case sticky.
Smell the carcass, it should smell good. If you smell rotten meat, then refuse to buy.
Press down on the carcass with your finger, if the skin is springy, i.e., it quickly returns to its original position, then it means that you will get a delicious dinner out of this indouty.

Some cooking secrets

Well, you have chosen indouput. What to cook from it? How to make the meat was juicy and tender? Here are some recommendations:

Regardless of the way in which you decided to cook the bird, it must be poured with boiling water, or even better, with meat broth. Such a simple procedure is considered one of the pledges that the finished indoutine will be juicy and soft.
If you decide to bake the bird in the oven, you must first marinate it. However, keeping the carcass in the marinade for more than 3 hours is not recommended, as the meat will become dry.
The optimal time for roasting is determined based on the weight of the product; each kilogram of meat should be stewed for an hour. Thus, if you bought an indouten weighing 1, 5 kilograms, then you need to bake it for 90 minutes, while a two-kilogram carcass will have to be held in the oven for 120 minutes.
In order for the bird to bake evenly and at the same time be juicy, do not forget to turn the carcass every quarter of an hour and water it with the juice formed in the process.

Oven roasting is considered to be the most popular way of making indut milk, so we want to offer you several options.

Indeutka baked in oven in foil with rice

You will need:

Induute - 1 carcass weighing up to 3 kg,
rice - 180 g,
lemon - 3 pcs.,
sweet apples - 2 pcs.,
carrots - 1 pc.,
honey - 1 tbsp. l.,
soy sauce - 2 tbsp. l.,
mustard - 1 tbsp. l.,
sugar - 1 tsp.,
ground black pepper - to taste,
rosemary - to taste,
cloves - to taste,
flour - in fact,
salt - to taste,
water - 1 liter.

Method of preparation:

We squeeze out the juice from the lemons and heat it up a little in a water bath.
Rosemary and clove buds are added to lemon juice. Tomim in a water bath for 3 minutes.
Indeoout my. Drain with paper towels. We cut the neck, but do not throw it away.
Fill the carcass with marinade. At 2, 5 o'clock in the refrigerator.
While the duck is pickling, let's do the preparation of the filling.
Put the duck neck, peeled onion and carrot into the enamel pan. We salt.
We put on the fire and cook for half an hour.
Wash rice.
Fill the rice with 500 ml of broth and cook it until half cooked.
Ready rice we recline on a colander.
Apples are my. Cut into circles.
We get pickled indooot. Thoroughly rub it with salt and pepper.
The cavity of the duck is lined with apples.
Stuff with rice.
We sew the carcass or close the hole with toothpicks.
Combine honey with mustard. Mix well.
Honey-mustard mixture we coat the carcass.
We lay out the indoutink on a sheet of foil. Tightly wrap our stuffed poultry.
Sent to an oven heated to 180 degrees for 2 hours.
After the specified time has elapsed, unfold the duck and leave it in the oven for another half hour. During this time, it will be covered with an appetizing crust.
It's time to make the sauce.
The remaining portion of the broth, which we cooked from the duck neck and vegetables, is heated, but not boiled.
Add soy sauce and sugar. Stir. Pour some flour, literally a couple of spoons, it is necessary for the sauce to become a little thicker.
On a beautiful dish we lay out a baked indoutook with rice. Serve it with the sauce to the table. We try!

Indeutka baked in foil with buckwheat

If for some reason you do not like rice, then as an alternative, we suggest using Indoout buckwheat during cooking.

You will need:

indute - 1 bird weighing about 3 kg,
mayonnaise - 200 g,
pork lard - 200 g,
buckwheat - 165 g,
cherry tomatoes - 8 pcs.,
chives - a few feathers,
basil - a few leaves,
saffron - pinch,
ground black pepper - to taste,
salt to taste.

Method of preparation:

Fuck my. Drain. Pour boiling water. Abundantly inside and outside we coat with mayonnaise. Sent for 2, 5 hours in a cool place to marinate.
Salo cut into small cubes.
Spread the lard on a hot skillet and fry until the state of cracklings.
Boil buckwheat until half cooked (cook after boiling for 8-10 minutes). Lean back in a colander.
Onions and my basil. Drain. Finely chopped.
Mix buckwheat, onion and basil with roasting.
Add salt, black pepper and saffron. Stir.
Tomatoes are mine. Send them to the prepared filling.
From the fridge we get the carcass. We remove from her extra mayonnaise with a paper napkin.
Rub the indointuce with salt and pepper.
Stuff the bird with buckwheat filling. We sew.
Wrap the stuffed indut in foil. Sent for a couple of hours in an oven heated to 180 degrees.
After the specified time has elapsed, we open the foil and bake the bird for another quarter of an hour, this is necessary so that the carcass is covered with a golden crust.
Serve an indoutry, baked with buckwheat, slightly cooled. Remove the sample!

Indeutok baked in foil with potatoes

You will need:

indute - carcass weighing 2, 5-3 kg,
potatoes - 4 pcs.,
eggplant - 2 pcs.,
leek - 1 pc.,
garlic - 1 head,
vinegar (9%) - 4 tbsp. l.,
water - 0, 5 glasses,
soy sauce - 0, 5 glasses,
ginger - 1 spine,
ground black pepper - to taste,
salt to taste.

Method of preparation

Fuck my. Drain. Pour boiling water.
Cooking marinade. Ginger clean. Grate.
A couple of garlic cloves are clean. Finely chop or skip through the press.
Salt. We shave. Pour in soy sauce. We place in marinade indoootku. Leave for an hour and a half.
Vinegar diluted with water.
My eggplant. We cut ringlets of average thickness. We send in acetic solution.
Wash potatoes thoroughly. Do not clean. Cut along into several parts.
My bow. Drain. We cut not very small.
Potatoes, half of the prepared onions and eggplants are put in a deep bowl.
Salt. We shave.
We grease the duck. Lay out the pressed eggplants and onions on the bottom.
We fill the bird mass with the vegetable mass. We sew. Spread it in utyatnitsa, pour the remaining marinade. Cover with a lid.
Sent to an oven heated to 180 degrees. After 2 hours, remove the lid and bake the plate with vegetables for another 20-30 minutes. Allow the duck to cool slightly before serving. Help yourself!

Indo-box baked in foil, with rice, tangerines and apples

You will need:

Induute - 1 medium sized bird,
tangerines - 3 pcs.,
sour apples - 3 pcs.,
Bulgarian pepper - 2 pcs.,
rice - 180 g,
curry - 1 tsp.,
salt to taste.

Method of preparation:

Into my mouth. Pour boiling water. Fill with salt water and leave for a couple of hours.
We're picking rice. Flush. Fill with salt water for 2 hours. To make the croup a beautiful color, you can add a little curry to the water.
After the specified time, remove the duck from the brine. Drain with paper towels. Rub inside and out with a mixture of salt and curry.
Tangerines clean. Divide into slices and cut each in half.
Apples are my. Remove the seeds. Cut into large cubes.
My pepper. Remove the seeds and stems. Cut into small cubes.
Rice recline in a colander. After all the excess liquid is drained, mix the grits with Bulgarian pepper.
Stuffed with some apples, tangerines and rice.
We spread on a baking sheet or in a baking dish covered with foil.
Pour approximately 150 ml of cold water.
Wrap in foil and send for 2 hours in an oven heated to 200 degrees.
After the indicated time, we unfold the foil and send it back to the oven for another half hour. After you can try.

Indeutok, baked in the sleeve, with apples

Ingredients:

Induute - 1 medium sized bird,
apples - 3 pcs.,
garlic - 4 cloves,
sour cream - 3 tbsp. l.,
mayonnaise - 2 tbsp. l.,
thyme - a few twigs,
ground black pepper - to taste,
salt to taste.

Method of preparation

Fuck my. Drain. Pour boiling water or hot meat broth. Rub with a mixture of salt and pepper. Leave for an hour and a half.
In the meantime ...
Mix sour cream and mayonnaise.
Garlic clean. We pass through the meat grinder.
We send garlic in a creamy mayonnaise mass. Stir well.
Apples are my. Remove the seeds. Cut into large lobules.
After the duck is marinated, rub it with prepared sauce inside and out.
Stuff apples and thyme. We sew the carcass.
Put the duck stuffed in a baking bag. We tie it up and make several punctures from above (this is necessary so that the bird in the process of cooking becomes covered with an appetizing ruddy crust).
Sent to the oven, heated to 190 degrees, for 2 hours. If 20 minutes before cooking, it seems to you that the duck is not sufficiently roasted, you can cut the bag, during which time it will have time to brown well. Take a sample!

Indeutok, stewed in a slow cooker, with vegetables and apples

You will need:

indootsie - 1 small carcass,

apples - 2 pcs.,

bulb onion - 1 pc.,

carrots - 1 pc.,

seasoning - to taste,

salt to taste.

Cooking method:

My bird carcass. Pour boiling water. Divide into medium sized pieces.
Carrot clean. Cut into circles.
Onions clean. Mine Cut into rings.
Apples are my. Remove the seeds. Divide into slices.
We mix the prepared vegetables and fruit in the multicooker bowl.
On the fruit-and-vegetable “pillow” we lay out the indoutki pieces.
Pour in water. The liquid should cover the ingredients in half.
Turn on Quenching mode. Close the lid miracle saucepans. And we forget about our duck for an hour and a half.
After a specified time, add your favorite spices to taste. Stir. Again close the lid and stew the duck with vegetables and apples for another half an hour. Well, after you can try and treat guests. Enjoy your meal!