How to bake a duck?
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Cooks claim that duck meat has higher gastronomic qualities than chicken meat, but our housewives prepare duck dishes very rarely. This is due to the fact that many of them are confused by the high fat content and specific smell of duck meat. These special properties of duck meat impose some restrictions on duck cooking methods - it is because of them that the duck is almost never boiled or steamed.
If the duck is not cooked, but baked in the oven, then it makes an excellent-tasting, tender, juicy and fragrant dish. Especially often the duck is baked whole - such a duck stuffed with apples is a traditional Christmas or New Year table for many Russians (you can learn how to cook duck with apples in our article on how to cook it).
Cooks stuffed ducks not only with apples, but also with quince, rice with raisins and prunes, buckwheat porridge and even dumplings. We now tell you how to bake duck without any filling.
Oven baked duck
For its preparation you will need:
- duck carcass (about 2 kg);
- coarse salt - 1 tbsp. a spoon;
- vegetable oil - 2 tablespoons;
- ground black pepper - 1 tsp;
- cinnamon - a quarter of a teaspoon;
- ground cloves, chili pepper and star anise - one pinch each.
- The duck slowly defrost on the bottom shelf of the refrigerator. If your duck is chilled, skip this item.
- Remove any feathers from the carcass (if any).
- Pitch the duck over the gas stove - the torch flame will remove the fluff and hairs from the duck skin.
- Examine the carcass carefully and, if necessary, pull out all the feathers from the feathers with tweezers.
- Wash the carcass inside and out with cold running water.
- Cut the tail and the first phalanx of the wings, cut off the excess fat.
- Boil water in a large kettle.
- Put the duck in the sink and pour boiling water over it.
- When the duck dries, rub it inside and out with a mixture of oil, salt and spices.
- Put the duck in a large plastic bag, let all the air out of it, tie the package tightly and put it in at least half a day in the refrigerator (or even better for a day).
- Then take the duck out of the bag, put it backwards in a heat-resistant baking dish and place the duck with the duck in the oven preheated to 180 � C for about two hours.
- During baking, water the duck regularly with the fat that is melted from it. If the duck starts to burn, cover it with a foil on top and lower the temperature in the oven a little.
Duck in honey glaze, baked in portions
For a festive table, it is not necessary to bake the whole duck - no less beautiful dish can be prepared from a duck carcass cut into pieces. This cooking recipe is good because the duck baked in this way does not need to be cut into portions directly during the festive dinner, and as you understand, sometimes it is not very convenient to do this.
To prepare this exquisite dish you will need the following ingredients:
- one duck carcass weighing approximately 2 kg;
- refined vegetable oil - 1/4 cup.
For the preparation of marinade:
- one large onion;
- peppercorns - 1 tsp;
- bay leaf - 2 leaflets of medium size;
- salt - 1 tablespoon with a heap of coarse salt.
For the preparation of honey glaze:
- honey - 0.5 cup;
- turmeric - 1 tsp without a slide;
- ground black pepper - 1/2 tsp;
- Cinnamon - 1/4 tsp.
Cooking duck start two days before the holiday. Do not worry, you do not have to stand at the stove all these two days! Just after you marinate a duck, she will have to stand in the fridge for two days.
- Prepare and process the duck carcass as described in paragraphs 1-6 of the previous recipe.
- Make the marinade - peel and very finely chop the onion, put the onion in a glass bowl, add to it the garlic, previously cleaned and pressed through a press, pour the salt and mix the mixture well. Finely break (or cut intoscissors) bay leaves, crush with a pistil or tolkushkoy pea allspice, sprinkle these spices in onion mixture and mix the marinade again.
- Cut the duck carcass with a knife into four parts - first chop it along the ridge and the sternum into two equal halves, then cut each half across.
- Rub the duck quarters with onion marinade, put them tightly in a bowl, cover with foil, top with a lid and put the duck bowl in the fridge for two days.
- Three hours before the holiday dinner, remove the duck from the refrigerator, turn on the oven to warm up, remove the duck pieces from the bowl and carefully clean them from the marinade residues with the blunt side of the knife blade and paper towel.
- Grease a deep baking dish with vegetable oil, place the duck quarters in one layer with the skin up, pour the duck with the remaining butter and place it on the oven grate.
- The first time (about 15 - 20 minutes) bake the duck at t 160 - 170 � �.
- When the duck is slightly browned, cover the form with foil, reduce the heat, put a fireproof container with water on the lower level of the oven (so that the duck does not burn below). Thus, bake the duck until cooked (the cooking time depends on the age of the duck and its breed, on average it takes about two and a half hours to cook the duck).
- When the duck is almost ready, cook the honey icing - in a small saucepan on the minimum heat, melt the honey, add pepper, turmeric and cinnamon in it and mix everything well.
- Without turning off the oven, remove the duck from it, remove the foil from the mold, drain the fat that has melted from the duck from the mold, arm yourself with a cooking brush and thickly coat the surface of the pieces with honey glaze.
- Put the form with the glazed duck back into the oven, take it out after five minutes and repeat the glaze application procedure.
- Once again, send the duck in the oven for five minutes and again coat it with icing.
- After the third time, put the form in the oven, turn off the heat and, with residual heat, bring the duck to final readiness - the crust on the pieces should become glossy and pleasantly brown.
As a side dish to such a duck you can submit boiled rice, baked apples, fried onions and carrots stewed in oil.
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