Nearing the end of the next working week ahead of us waiting for the weekend with family and friends. So you want to make them happy with a hearty unusual dish, but not for cooking Spend a lot of time and effort. There is a lovely recipe: roast duck! Chicken meat has become boring and unusual taste roast duck can be very useful. And thanks to the variety of side dishes dish can be festive and non-trivial.
Roast duck with potatoes at home
For a large number of guests, select this recipe. This dish downright represents the comfort and warmth of home cooking. Gather your family around the table and treat them with a simple and hearty.
Ingredients:
duck weighing 2 kg
Potatoes - 1 kg
young garlic stems - 5 pieces
salt and freshly ground pepper - to taste
Cooking method:
Duck wash, wipe with a napkin and to cut into small pieces. All the bones must be carefully removed, leaving only the fillets. When will cope with this difficult task, heat the pan without oil and grease. Fry the duck pieces and place them on a plate covered with several layers of paper towels, let soak excess fat.
Meanwhile Let us vegetables. Potato peel, cut into slices and wash, put it on a towel and pat dry. Young shoots finely chop the garlic. Again, put the pan in which it was roast duck on the fire. When the oil warms up, lower the potatoes and fry until golden brown. At the end of cooking add the chopped garlic, salt and pepper dish. Young shoots of garlic is so gentle that overcook them in any case impossible - they would lose all of its spicy flavor.
When the vegetables are ready, place them on a slide plate, add slices of crispy roast duck and serve with sliced fresh vegetables. As you can see, the recipe is simple and very satisfying. Serve the dish hot, bon appetit!
Roast duck with persimmons
Someone combination of meat with persimmon seem strange, but we strongly recommend that you try this recipe. He is very versatile and has a spicy taste. Taste this dish a must!
Ingredients:
duck weighing half a kilogram
300 grams of persimmon
2 onions
100 grams of table sherry or dry white wine
ginger root
50 grams of butter
tablespoon of sunflower or olive oil
2 cloves flower
a pinch of thyme and cinnamon
teaspoon red grape vinegar
salt, red pepper
Cooking method:
Before the start of roasting ducks prepare the marinade. Cut a piece of ginger root about the size of a cubic centimeter. Peel and finely chop on a grater. Then clean the onion and cut into small cubes. In a bowl, pour the white wine and red wine vinegar, chopped Stir in the onion and ginger, add the thyme, cloves, red pepper.
While spices give a wonderful flavor to the wine, to cut the duck. Cut into pieces, remove the bones and lower fillets in a bowl with the marinade. Cover the bowl with a lid or cling film, tighten and send in the refrigerator on the bottom shelf at least 4 hours, preferably 8-10 hours. When our duck marinate, start baking. Preheat oven to 190 degrees Cover the baking dish oiled parchment. The paper should be cut in two times longer than the height of the form. Chunks of marinated duck lay in shape and cover the ends of the parchment. Bake 40-45 minutes, the bird, until golden brown.
The recipe goes to snap dishes - cooking persimmon. For this dish is better to buy a ripe, but dense fruit. Persimmon Wash, remove the stalk and cut into medium slices, about a centimeter thick. In a skillet, heat a spoonful of creamy butter, put a persimmon and fry on both sides for 3-4 minutes. For 60 seconds before the end sprinkle with cinnamon and red pepper. Remove with a slotted spoon to a plate of fried persimmon.
Marinade, which insists duck, pour into a saucepan and boil down to half. The balance shall shoot butter and add to the sauce, season with salt and return to the skillet and persimmon pieces of roast duck. Cost stew dish is only 5-6 minutes, and you get an unusual and extraordinary dish. Bon Appetit!
Duck roasted in a roasting pan
This recipe duck easiest and requires a minimum of effort. Just something right, get that fresh duck and spend a little time on cooking poultry.
Ingredients:
bird duck medium size
200 grams of prunes
tablespoon olive oil
a sprig of rosemary
salt, ground pepper
Cooking method:
Traditionally cooked meals begin with the preparation of poultry carcasses. Wash it, dry, cut the excess skin and fat and cut into portions. Preheat the roasting pan over medium heat, pour 0, 5 liters of water and drop the pieces of duck. When the water boils away, add a tablespoon of olive oil and brown the pieces of meat evenly. Place a sprig of rosemary and prunes in a roasting pan, season with salt and pepper. Pour a couple of tablespoons of cold water and boil for some time under the lid closed for 20-25 minutes. Served with mashed potatoes cook, pour the sauce to get it and add a piece of duck. Bon Appetit!
Duck fried with celery
This recipe is very unusual birds for cherries in its composition. Berry set off the wonderful taste of duck meat and emphasize its distinctiveness. Add color to your dishes!
Ingredients:
duck medium size
celery root
cup canned cherries
1 cup strong chicken broth
freshly ground black pepper, salt - to taste
butter - 50 grams
vegetable oil - a couple of tablespoons
Cooking method:
Implementation of prescription in life start with butchering ducks. Wash it, dry and cut into portions. Sprinkle them with a mixture of salt and black pepper, stir hand, pressing down lightly. Heat the skillet over medium heat, fan the butter, add the vegetable mixture and slightly warm. Duck fry until golden brown, turning occasionally. Utyatnitsu catch meat, but fat does not drain.
It's time to take celery. Clean the tuber from the skin, cutting it with a thick layer. Cut the celery into sticks and ran into the fat left over from roasting ducks. Send your vegetable in utyatnitsu, to pour the broth and boil for some time under the lid closed half an hour. Meanwhile, preheat the oven to 190-200 degrees. Once the duck is cooked, add the cherries and put utyatnitsu open on the top shelf of the oven. Just 10 minutes later, when the appetizing roast duck, remove it from the oven and drain excess juice. Uvarov it within 15 minutes. Pieces of meat pour this sauce, and celery and cherry Serve as a side dish. Hopefully, such an unusual combination of vegetables and berries to your taste. Bon Appetit!
Roast duck with porto sauce
Easy to make and incredibly tasty dish will help you out when guests are on the way and there is nothing to offer them. Serve them fried duck with porto sauce and they probably asked you the recipe for this dish.
Ingredients:
duck carcass weighing about 2 kg
soy sauce - 1/3 cup
clove garlic
3 tablespoons Dijon mustard
teaspoon thyme
cup chicken broth
a glass of red port wine
1 tablespoon flour and butter
Salt - 1 tsp
Cooking method:
As usual, we start with the preparation of training birds. Carcass wash and dry, cut off the tail, and the excess fat inside and outside of the bird, pierce the skin with a fork duck. Next, prepare the sauce to cool off: 3 cloves of garlic and crush finely chop (you can just squeeze through chesnokodav), mix it with Dijon mustard and soy sauce. Generously smear the duck marinade. It is better if you use disposable kitchen gloves, because the soy sauce can paint your hands and nails.
Came Preheat oven to 200 degrees. While it heats, combine the thyme, a teaspoon of salt and pepper to taste. If duck less than 2 kg, take less salt, so as soy sauce contains salt in the composition. The resulting dry mixture, sprinkle the duck and send it to bake in the oven. After 45 minutes, turn the bird over and continue to bake for another 40 minutes. At the end of cooking turn the oven grill mode, if there is one, and bake another 15 minutes. It does not matter if there is no grill - just flip the carcass breast up the heat and add 10 degrees.
While preparing our bird, we will continue to prepare our dinner. The time has come to prepare the sauce porto. To do this, clean the remaining 3 cloves of garlic and slice it into thin slices. Raced him a couple of minutes in hot butter (1 tablespoon). Pour port wine and Uvarov half volume. In a microwave, melt the remaining butter and mix it with the flour it. Add this mixture to the sauce and cook, stirring constantly, 1 minute. At the end of salt and pepper - sauce is ready. Take the form of a roast duck from the oven, let cool slightly, then cut it into portions and generously pour sauce. Simple and sophisticated at the same time the dish is ready - bon appetit!
As you can see, roast duck is very easy, and if you choose a recipe with an unusual side dish, get a bright dish with an unforgettable taste. Surprise your loved ones once again your culinary skills. Cook with love!
