The most successful side dish to duck: several tempting recipes

A duck for most people is not an everyday dish. It is prepared for the holidays and waiting for the dish only the best sensations. It is extremely offensive if the main component turned out to be excellent, but the situation spoiled the side dish to the duck. Which is better to submit, in order to emphasize the taste of the bird and shade it, we will understand this article, taking into account the details of the preparation of the carcass and other important nuances. And then the main dish on the table will never grieve the people sitting behind it.

Garnish to the duck: which is better and why

The main factor determining the choice of a "companion" for a bird is the features of duck meat. First, it is fat enough, so something is required that will absorb excess fat. Secondly, duck meat is rather dry, although to a lesser extent than chicken. Thirdly, it has a specific smell, which everyone does not like. That is, the garnish to the duck should mask its flavor. Killing him with spices and spices is not the best way out. Finally, it is necessary to decide which side dish is suitable for a duck, taking into account the method of cooking the carcass itself. For example, if a duck was preparing with a lemon, almost the most ideal accompaniment would be rice with green olives. And if you replace them with black olives, you will regret it very much - the taste qualities will suffer greatly.

Most of the duck is prepared stuffed, because there is not too much meat on it, and with this method of processing all tasks are solved simultaneously. The most popular "stuffing" is an Antonovka. And an impeccable garnish for a duck with apples is the fruit itself. Just keep in mind that those that were nested inside are not too good to eat. First of all, they absorb the fat, in this connection the taste turns out, to put it mildly, strange. In addition, these apples lose their structure, turning almost into porridge. Competent mistresses simply throw them out, and for garnishing obkladyvayut carcass with baking whole fruit.

A few words about cabbage

People who first bake a bird other than a chicken do not even suspect that cabbage is the best garnish for a duck. This combination gives excellent results, pleasing both the eye, nose and stomach. Only to approach the preparation of cabbage should be responsible and knowledgeable. In the first place shreds tight head. You can apply traditional cutting, straw, you can crumble cabbage squares. Cabbage is salted and seasoned; Spices are selected according to the cook's preferences, but there must necessarily be a little grated ginger in them. A couple of apples are cleaned and cut into cubes; So as not to darken, you can sprinkle with lemon juice. All this is added to the frying pan when the duck starts to release the juice. Cabbage should be prepared for its fat. He also poured as he separated from the bird into the stewing vegetable. A gorgeous side dish to the duck will be ready at the same time.

Raw cabbage may well be replaced by a sauerkraut. Whether to add in this case to her apples is a matter of personal predilections, and cooking is conducted with the lid open.

Vegetable fantasies

It is always successful to serve a duck of vegetables. In its raw form, they can only be an addition to another accompaniment - one salad is usually not enough for a bird. But baked or stewed vegetables - what you need. A beautiful vegetable garnish for a duck can be cooked this way.

The rutabaga is cut by semicircles of centimeter thickness. Similarly, the pumpkin is cut. The bowl is forgiven with parchment, vegetables are laid out on it, sprinkled with lean oil and sprinkled with thyme powder. They will be burned for about a quarter of an hour. During this time, thin parsnip crumbs root parsnip, then - carrots. They are lightly sprinkled with lemon juice, mixed with duck fat and spices. The vegetables taken from the oven are salted, peppered, supplemented with prepared straw and sent back for another time.

Uneasy potatoes

Favorite tubers can also make a baked duck company . However, regular puree is not interesting. It is better to proceed as follows. A small head of garlic is wrapped not very tightly in foil and half an hour is baked in the oven. Garlic during this time will lose its sharpness and will give the dish a smoked taste. The potato is cooked in a standard way, then it is made with puree with fat cream and butter. When it is whipped almost to the grandeur, the mashed potatoes are seasoned with nutmeg, baked with baked garlic, chopped fresh parsley and black pepper. A little more whipping to give homogeneity - and a wonderful garnish to the duck is ready! For many, it is the best and most desired.

Classics of the genre with refinements

Traditionally, buckwheat is served on a side dish with apples. In principle, a harmonious option. However, the usual porridge on the festive table looks boring. More tempting is the "complicated" version. Take a good croquet-yadritsa, brewed by all the rules: two glasses of water for one buckwheat, a quiet fire and a loosely covered lid. While the porridge languishes, a medium-sized bulb is cut into half rings, and brushed mushrooms - large slices. Both ingredients are roasted until ready. Buckwheat is seasoned with butter, joins with roast, spreads to the duck and is cured with dill and parsley.

For gourmets: chutney from mandarins

If you want to serve an unusual garnish to a duck, you can build a dish that, without a doubt, will amaze all your guests. For him, a syrup of wine vinegar and sugar, taken in equal quantities, is brewed. When thickened, cinnamon, chopped chili pepper and grated ginger. Mandarins are cleaned and sorted into slices. Shallot is finely chopped and mixed with fruit. As soon as the syrup has cooled to 80 degrees, chutneys are poured into them, and the dish will be cooled down further. Very unusual, original and delicious garnish to the duck!