If you are looking for the recipe of hot dishes for the holiday table, it is a duck with apples and honey, you should arrange in every way! Firstly, it is traditional Russian dish. Secondly, the weft easily prepared. And thirdly, this duck is exceptionally tasty and surprisingly beautiful. In general, you want to surprise and please the guests, as well as delicious to feed them - prepare this wonderful dish.
The composition of dishes
Duck, of course, we will have stuffed, and we cook it in the oven going. For this rosy, fragrant, juicy and very delicious duck we need the following ingredients:
Duck carcass weighing 2-3 kilograms;
5-6 large apples sweet-sour taste;
The head of garlic;
3-4 tablespoons of honey;
A teaspoon of curry;
Fresh dill and parsley;
A teaspoon of black pepper;
2 teaspoons salt.
Honey for the preparation of this wonderful duck is best to take liquid. If you have no such honey, it can be melted in a water bath. Garlic, of course, we need fresh, but in a pinch, you can replace dried (seasoning). Instead, you can use a special curry spice mixture for poultry.
Samu carcass is desirable to choose bigger and fatter, but if you can, then do not buy frozen and chilled poultry. If you manage to buy poultry, it will be the most successful option. Apples need to buy sweet and sour, and even better - sour. Moreover, apples should be rigid and juicy.
That's all the features of the composition of this dish. Now we just have to cook it and enjoy the divine taste.
Duck carcass should be thawed at room temperature, rinsed thoroughly and, if necessary, and sear the outside. If you singe the carcass, then after that it should be required to clean up and remove all the stumps of feathers, and then dry with a clean towel soaked duck.
Before baking the duck should be marinated. This is done as follows. Garlic clean and skip through the garlic press. In a separate bowl, mix the salt, curry, black pepper and rub this mixture with garlic. Now type in a bit of a mixture of palm and rub the duck inside, then outside. Rub the carcass until the mixture until the end. After that, we leave the duck marinate at room temperature for at least two hours. To heighten the effect of the bird can be wrapped in a plastic bag, and if you decide to leave it for the night, make sure you remove the bottom shelf of the refrigerator.
Apples are preparing for stuffing immediately before stuffing. They need to be washed, peeled and cut into quarters. Then removed from the middle of a tough apples and cut each slice in half. If the apples are very large, they can be cut into cubes, and very small apples in half. Fold the apples in a bowl, pour lemon juice or diluted citric acid and, if desired, add some salt and spices.
The prepared carcass stuffed with apples through the hole in the abdominal duck. For the filling falls out on top carcase (out of a hole in the neck), it is necessary to sew up or tighten the skin on the neck harness and tuck inside the carcass. When the duck stuffed with apples, stop up the hole in the abdomen purified whole onion. If the hole is too large, then it is sutured over the edge of a strong and thick cotton thread. Now you can send a duck with apples in the oven.
Cooking and serving meals
For baking, we need a deep pan, which had previously been to lubricate duck fat or vegetable oil. Butter for this purpose should be avoided because it will start to burn oven. So, we put (back down) bird on a baking sheet and put it in a pre-heated oven. Suitable baking temperatures - from 180 to 250 degrees. At lower temperatures, the duck will be prepared for a long time, and if the temperature exceeds 250 degrees, your duck get raw inside and burnt on the outside.
To prepare the duck, we need one to two and a half hours. During this time, you need to periodically remove the pan from the oven and water bird fat and juice that drips from the carcass will be. This can be done using conventional tablespoon, carefully scooping fat from the pan and evenly watering them duck. If the carcass is released from too little juice, then pour in the pan can be a bit of water.
About fifteen minutes before our willingness to take out the baking dish from the oven and coated with honey, whole bird. It is not necessary to lubricate the back only. Smeared with honey duck again, we send it in the oven and continue to bake until cooked, but do not pour grease. Willingness to determine, taking a deep puncture in the junction of the thigh to the body. If duck stands out clear juice without blood, then it is ready.
Ready to take out the bird from the oven, remove the bulb, remove sutures and retrieve the apples. Carcase cut into pieces a la carte and a slide laid on a large platter. Around the slides decompose apples and pour all with fat from the pan. Decorate with fresh herbs and serve.
That's the whole secret of cooking the duck with apples and honey. Try it! The result will surprise you. Cook with pleasure and enjoy your meal!
Roast duck with oranges
Duck in orange sauce slices
Duck with oranges in the sleeve for baking
Duck with oranges - a classic masterpiece of world cuisine. Its taste is perfect, its appearance is incomparable, and cook it not so difficult. Even a novice cook to cope with duck under the oranges on a solid "five", the more that we picked you tested recipes brought to perfection. You just need to get a good duck but add to it a little bit of work.
The undeniable advantage is the preparation of poultry and oranges that give meat its citrus juiciness. Everyone knows that the duck meat harsh, but just a recipe for duck with oranges give inexpressible softness. The meat will just melt in the mouth, regardless of whether you're preparing the dish in the oven or on the stove. Every housewife can select the recipe to your taste, and these tips will help to prepare a delicious meal.
Roast duck with oranges
Delicate, fragrant, incredibly delicious food - all you can say about a duck with oranges. Try this dish is a must! Its obvious advantage is that it is virtually impossible to spoil. Cooking duck with oranges can be in many ways, first and foremost, we want to offer you a classically successful recipes.
Young big duck
3-4 stalks of celery
10 grams of salt
Provencal herbs mix 1 teaspoon
dry sage 1 tablespoon
2 tablespoons sweet wine
2 tablespoons honey
black pepper, 1 teaspoon
As usual, the cook duck with oranges start with the processing of poultry. Circumcise her tail, and the fat, excess skin in the neck, one-third of the extreme wings. In a deep bowl, mix the marinade: it squeeze the juice out of the orange and lemon. Strain the juice from the seeds, pour a spoonful of olive oil and sprinkle in the following spices: sage, black pepper, Provencal herbs and salt. Our pickle ready - immerse the bird and send it in the fridge for 4-6 hours. It would be better if you start to cook in the morning or in the afternoon - it is necessary to turn the duck carcass in marinade every hour.
Meanwhile, chop the orange slices for 4-5 parts, and celery stalks into quarters. Prepare baking dish duck: 10-12 tear off strips of foil, roll of these flagella and place on the bottom of the form as a grid. Utyatnitsu ready, it's time to warm up the oven to 190 degrees. We take out marinated duck and stuffed with oranges and celery. Carefully shift the stuffed duck in a baking dish and cook in the oven for an hour and a half. In the first 40-45 minutes of cooking to open the oven door is not necessary, but in the second "act" necessary to water our duck resulting fluid every 10-15 minutes.
While preparing the duck, remove a small saucepan and start preparing glaze. Squeeze the juice of 1 orange, strain it and pour into the pan. There also send the dessert sweet wine and honey. Uvarov mixture over high heat until a syrup. Then, remove the duck from the oven and clean it from all the stuffing. Put a bird on a large plate and pour it generously with glaze. You can garnish the rice or vegetables. Bon Appetit!
Duck in orange sauce slices
The recipe for the sauce in this dish downright full of orange aroma and flavor. Duck meat just melts in the mouth and becomes thin and unspeakably elegant taste of orange. Be sure to try this gem of world cuisine!
duck carcass 2, 5 kilos in weight
400 ml of orange juice
2 cups veal stock
1/2 cup white wine
100 ml wine vinegar
50 grams sugar
50 ml orange liqueur
2 tablespoons of starch
salt and black pepper to taste
Let's start with the sauce: peeler, remove the zest from the oranges washed. Remove only the top layer of intensely colored. In a saucepan, boil a cup of water and boil for a few minutes zest. Then remove it with a slotted spoon to a bowl, cover with orange liqueur and leave. Continue cooking: In a saucepan, combine the sugar and vinegar (you can use white, red or apple cider vinegar). Boil the mixture on low heat and cook a little - a little caramelized sugar should. Immediately pour the orange juice and warm up the sauce for 3-4 minutes. Turn off the heat - it was the turn to do the duck.
This recipe requires a large amount of fillets with a minimum of bones. Arm yourself with a sharp knife and start cutting duck. To begin, cut the wings. Then make a longitudinal section of the breast and gently, with short and frequent movements, cut the meat from the bones. Drumsticks share is not necessary - just cut off them. As a result, you should get out of the wing 2, 2 breasts, 2 legs and frame entirely. The most difficult part is passed - it is possible to get a large cast-iron brazier.
On medium heat, heat the roasting pan, pour the vegetable oil so that it is tucked in the bottom, and place the pieces of duck cloth down. Cooking only need 10 minutes, obzharivaya evenly on all sides. Finished pieces with a slotted spoon, remove the bird on a plate and pour off fat - it is suitable to use 2-3 months, if stored in the refrigerator. Return the duck in a roasting pan and pour the previously prepared orange sauce, white wine and veal stock. Meat should be fully sink in the liquid. Bring a dish to a boil and reduce heat add salt and pepper and leave the lid on a half hour. The recipe goes to the next stage - it's time to cook chic orange sauce.
Add zest to a bird with liquor, let extinguished half an hour, then lay the duck on a plate. Peel, remove and discard it, we no longer need. Dissolve the starch in 4 tablespoons of cold water and pour it in a roasting pan and stir. Warm a little sauce and return it to the duck pieces. Let boil for 2-3 minutes, and wonderful duck with oranges will be ready! When submitting its Serve slices of orange, carefully cleared of all the films. On a side dish would be appropriate to submit a boiled potato or rice. Bon Appetit!
Duck with oranges in the sleeve for baking
The perfect festive dish, pleasing the eye. Choose a larger duck to feed a large number of visitors - an average carcass weight of 2 kg for a dinner for four. It does not matter if you do not have a sleeve for baking - duck fat splashing during cooking at high temperatures. Cover with foil and cook the carcass slightly longer recommended.
Duck 2-2, 5 kilograms of weight
3 large oranges
a sprig of rosemary
2 tablespoons of orange or apple jam
salt and pepper to taste
If there is such a need, thaw duck, wash it and dry. The hand sprinkle of salt and pepper (ground black), generously rub the carcass inside and out. And it will be good if you leave it for an hour at room temperature. At this time, you can do oranges: 2 pieces, and wash with peel, cut into 4 pieces. From a piece of ginger root, cut about 5-6 cm long, and rub it on a grater. Rosemary finely chop, mix it with ginger and pour coffee spoon of olive oil. Stuff the duck and the resulting mixture of fragrant oranges. The cut fasten with toothpicks or sew strong thread.
Further, our recipe on the preparedness goes for cooking. Preheat oven to 180 degrees. As she warms up, cut a piece of hose for baking. Its length must be one and a half times longer than the duck carcass. Bird grease a little olive oil and place in a baking sleeve. Ends loosely close the clips and send the dish in preheated oven for 1, 5 hours.
While the duck in the oven, let us decoration of dishes. The remaining orange peel and cut into circles. Take the bird, cut the sleeve for baking, and place on top of sliced orange. Send a duck in the oven for another hour, basting it regularly heated with oil. Our recipe came to an end - were the final touches. Remove the duck from the oven ready and thoroughly lubricate it with orange marmalade. Set the oven temperature to 235 degrees and return the duck for 15 minutes to obtain a golden brown. That's all, our beautiful, fragrant and incredibly delicious duck with oranges ready! Bon Appetit!
As you can see, to cook fabulous dishes do not need to spend a lot of effort and money. Now that you know a few proven ways to cook a sumptuous dish that would be appropriate to look on the holiday table. The recipe for duck with oranges can choose any, because each of them is chosen by us for you. Cook with love and let your guests enjoy a delicious dish!