Duck dishes: popular recipes

Dishes from a duck are various enough: this bird fry, bake entirely with forcemeat, prepare from it rich soups. The answer to the question about what can be cooked from a duck will be this: first of all, it is a classic recipe - a duck with sour apples.

Apples are cleaned, cut into slices and stuff them with a gutted duck carcass. The hole in the abdomen is sewn with a thread, put the duck on a baking sheet or a large frying pan, after pouring half a cup of water into the bottom, the carcass is slightly salted and put in the oven. Fry it should be about one and a half to two hours, periodically watering the siphoned juice. From the finished duck pull out the thread and take out the apples with a spoon. Duck laid in the middle of the dish, apples around it. You can also cut it into pieces and put it on top of the garnish.

Similarly, the poultry and sour cabbage are stuffed: these dishes from the duck are cooked in the same way. On the side dish to the bird you can serve stewed potatoes - for its preparation use the meat juice, which remained after the frying of the duck. When serving, the dish is decorated with a green salad, parsley sprouts or celery.

You can cook other dishes from the duck in the oven: for example, bake it with tangerines or oranges and kiwi. First, prepare marinade from the taken in equal parts of honey, soy sauce and juice of one orange or mandarin. Duck should be placed in it for several hours (you can use, for example, a plastic bag), while it should be periodically shaken and turned over. Marinated duck stuffed with fruit slices and sewed. Put in a deep pan, add a glass of decoction of peel or whole crusts of oranges (tangerines) and bake for about 3 hours at a temperature of +160 degrees, regularly watering with the allocated juice.

The first dishes from the duck are also very tasty - it produces a hearty, rich broth. For its preparation, portioned pieces of birds are poured with water and brought to a boil, remove the foam with foam, salt and cover tightly with a lid. To duck meat was not hard, it should be cooked slowly and on low heat, from about 40 minutes to an hour. After it is cooked, vegetables can be put in broth: carrots, cut into small cubes and slightly larger - potatoes. After another 10 minutes, add the onions to the broth. It can be finely chopped, or you can weld a small bulb entirely, just throwing it after the end of cooking. At the same time, several grains of sweet and black pepper are placed onions. In a boiling broth put a handful of rice or homemade noodles and cook until ready. In the finished soup before serving, add chopped parsley.

Finally, when preparing to prepare any dish from a duck, it makes sense to pay attention to the ancient recipe: fried duck with turnips. The only difficulty of this recipe is the search for suitable ingredients - after all turnips, already in the century before last widespread in Russia, have become exotic today. Experienced culinary experts say that it can be replaced with daikon - Japanese or Chinese radishes. Unlike the usual radishes growing in our area, it has a more tender taste and does not bitterly at all. You can also try using Jerusalem artichoke - its taste is even closer to turnips.

Pre-duck should be roasted, chopping into pieces. Pieces of poultry are put in a wide saucepan, shifted with turnip slices and small onions, which before browned in fat. Pour all together with the juice left after frying the birds, add as much white wine, a small bunch of green celery and spices - 3 pcs. Black pepper and cloves, 1 pc. Bay leaves, cinnamon on the tip of the knife. The duck is stewed with turnips in a closed bowl until cooked over low heat. Before serving, remove celery and take out the spices. Garnish can be prepared with potatoes or rice. Serve the bird on a dish, sprinkling with parsley.