How to fry a duck: a few secrets

For some reason in the modern world, duck and goose were found to be unfairly forgotten. Thanks to the poultry farms, everyone switched to chicken, and yet in the beginning of the last century the culinary books of our great-grandmothers were full of various recipes for cooking this bird. Such a product many housewives considered more tasty and fragrant, and, most importantly, dietary. There are a few secrets of how to fry a duck. Responsibly refer to the choice of carcass. Buying it on the market, choose one that has a smooth, dry skin of tender yellow color. It should not have a pungent smell. In a good bird, the membranes on the legs should be soft, rather than coarsened.

Before frying a duck, it must be cut. If you want to cook it whole, you need to remove the lower parts of the legs and head, gut. Some landladies recommend to get rid of excess fat: cut the goose, or simply hang the carcass vertically and turn it over with boiling water. Then you can cut the meat into portions, and you can stuff the bird with a variety of fillings, marinate it or roll in spices. Meat can be stewed in a special dish - gooseberry - cast-iron caulk oblong form. It can be fried, baked, cooked. In all cases, the dishes are surprisingly delicious.

There are a lot of recipes for how to fry a duck. You can cook it in the old Russian way - with apples, or you can choose a complex festive Ukrainian dish - "A bird stuffed with Poltava pancakes". Lovers of exotics can build a masterpiece that has become part of the world's culinary treasury - the Peking Duck. Previously, it was fried in a wood-fired oven, but now you can do without a simple gas or electric oven.

To begin with, consider the classic way how to fry a duck with a whole carcass with some minced meat, for example, with apples. To do this, it is better to take acid varieties, antonovku, for example - 700 g per bird weighing up to 2 kg. Fruits peel, remove seeds, cut into slices. Remove gutted carcass, salt, pepper, put apples inside and sew a hole with a coarse thread. It should be taken into account that mincemeat in the process of frying will increase in volume, so do not fill the duck like a subway car at peak hours, otherwise the thread will break. You can choose a non-traditional filling: oranges, grapes, stewed cabbage - everything that will give the meat a sour taste.

Then lay the bird back in a frying pan, add two tablespoons of oil and a spoonful of water and put it in the oven for an hour (and the fire should be average). Occasionally turn the carcass from side to side, sprinkling with juice, drowned in the process of frying. You can prepare a duck in the oven by wrapping it in a foil or culinary sleeve. In this case, the bird must be pre-marinated for the night (we recommend equal parts of soy sauce and honey, a little addition of mustard) or rubbed with pepper, honey and salt.

There are several tricks about how to cook a wild duck, the smell of which is sharper, and the meat is stiffer than that of a domestic duck . Such a bird is best cooked portion by piece. It is necessary to put the meat into marinade: it will soften the ducklings and remove the "douche of the swamp". It is recommended a few minutes before you take the dish out of the oven (when a golden brown crust has already formed), pour it on a glass of red wine, sprinkle with cinnamon and then simmer for another five to ten minutes.