As stated by Madame Julia Child - American chef and host of a television cooking show, "Anyone can cook in the French manner, the main thing - the right to carry and clear instructions." Following the advice of a great woman, which overturned at the time of the presentation of American cooking, we shall give some detailed recipes duck with potatoes. Hopefully these tips will be for you the best assistant in the kitchen. Dish, which will be discussed today, suitable for any occasion. It can be served for lunch or his family to surprise guests at a gala dinner dedicated to some festive event.
"Roast at home" with duck meat and potatoes
Some housewives, they have had negative experiences, claim that the duck meat is too tough, so flatly refuse to buy it. But the common opinion wrongly - is a simple example of how once burned, can be a lifetime not to approach the fire. We want to dispel this myth. After trying a recipe roast "at home", you actually make sure that the dish with duck turns out very delicious, tender and extremely juicy.
Potatoes - fifteen pieces
four small bulbs
Salt - to your taste
20 grams of fresh herbs (if not, pick up frozen)
three cloves of garlic
olive oil - six tablespoons
glass of homemade tomato juice
pepper - optional
This simple recipe is useful not only for women, combining different roles - mother, wife, daughters and women - and men who either live alone or want to surprise your friends culinary skills or favorite. "Roast at home" with duck and potatoes - although primitive in the preparation of the dish, but very tasty.
As usual, start by cutting poultry: remove the giblets, the fat, then it Opal with a lighter and rinse well under running water. When the duck is completely dry, chop the carcass in the medium-sized pieces and fry in hot olive or other vegetable oil. If not worry about her figure, use lard or fat. Since the meat is obtained even more delicious, with a distinctive flavor and a beautiful golden crust.
When you manage, to shift pieces of poultry in a pan with a thick bottom, watering their tomato juice. Then sauté onions, cut into thin half-rings, as soon as he begins to lighten, peeled and crushed enter using garlic press. Now send the vegetables in a bowl with duck, here also add a bit of bay leaf, pepper and salt. Turn a small fire, cover the pan with a lid and simmer the dish a little less than half an hour.
The recipe comes to its logical conclusion. There are very few to wait and delicious roast is ready. So, clean the potatoes peeled and cut it into four equal parts. Then heat the oil in a frying pan and lightly fry the vegetables, if desired sprinkle with favorite seasonings, savory food that will give a special flavor. Potatoes combine with the remaining ingredients and send the dish in the oven. Roast must languish at 200 degrees about 20 minutes. At the end of the chop as finely as possible herbs - dill, parsley or cilantro - and sprinkle it on bread.
If you do not have a particular ingredient, do not be afraid to change a bit the recipe for themselves. For example, in the absence of tomato juice, take the usual pasta and dilute it with warm boiled water. Instead, you can buy a duck or goose chicken, but it is, as they say, is another story. Hopefully, roast potatoes surpass all your expectations!
Duck with spices, potatoes and vegetables
If you like spicy aromatic dishes and always try to use spices, then this recipe is necessary "to the court." Duck baked with potatoes and vegetables, preparing very simple, unique, not too fast, in fact, that the meat came out soft and juicy, it will take quite a long time - an hour and a half. But, believe me, your expectations!
five garlic cloves
one middle duck
seven pieces of potatoes
fresh thyme and rosemary
if you choose to add the basil
25 milliliters of oil
three small tomatoes
Going to the store or on the market, try to buy ready-made bird that is fully plucked and eviscerated. So you pretty save precious time that can be devoted to his beloved. Returning home, wash duck under the tap and dry. Then lubricate the intestines and skin of salt and black pepper, fresh herbs finely chop and sprinkle them the bird.
Now clean from the husk of the garlic clove and each split into two parts with a knife, then they nashpiguyte duck. Baking cover a large piece of foil, greased with vegetable oil. In the middle lay the carcass, and around it - potatoes, cut middle-sized pieces. Wrap the foil as tightly as possible and put the dish in the oven, preheated to 200 degrees. After about forty minutes, remove the dish.
And it came to the tomatoes: cut them into cubes the same size and place next to the potatoes. By the way, you'll notice that the liquid in the dish was more - it will stand out from the duck fat. Liberally drizzle them the bird and, again wrapping foil it, send it in the oven for another 60 minutes.
After this time, set the table. The food is obtained incredibly fragrant, with an unusual flavor that give him the grass. Thyme has a sharp and strong odor, and without rosemary does not do any dish of Italian cuisine. These ingredients will add zest to duck, just look do not overdo it, otherwise the meat will spoil.
Juicy duck with mayonnaise and baked potatoes
The recipe includes mayonnaise, duck, which is lubricated by a bird. Due to this, there is a gentle, soft and golden brown. If you like spice, add a little fresh basil, thyme or rosemary. Of dry spices suit turmeric, black or red pepper. By the way, at the request of mayonnaise can always replace household cream or sour cream.
Duck (average weight - half to two kilograms)
one kilogram floury potatoes
20 grams of garlic
seasoning - optional
100 grams of gourmet mayonnaise
a little boiled water
This recipe for technology products processing and consistency of cooking dishes nothing special is no different from previous ones. But in each case, there are some nuances. We start as usual after will wash and dry the duck, rub it with salt and pepper. Note handle carcass should not only externally but also internally.
Now clean the garlic from the peel and grind it using a special press, in the absence of such a product with a knife chop. Mix it with mayonnaise, add some fresh herbs and spices, naturally, finely chopped. The resulting sauce pour over the duck.
Take a pan and add the olive oil, spread it over the entire surface, rubbing his hands. In the middle lay poultry dishes and enjoy a potato. Remove the rind from it, wash and cut not too thick circles, then overlaid them carcass. By the way, we recommend the use of special spices for potatoes that are sold in all stores. They will give the vegetable a beautiful golden-orange color and piquancy.
The dish may be prepared as a foil, and without it. Just film helps keep the bird from burning, so advise all the same to cover her duck. Pour onto a baking boiled quite a bit, but not very hot water. Send your dish in the oven pre-heating it to 200 degrees. Note the hour and a half, and then pull out your creation and pour its fat, which by this time has to stand out from the birds. Do not cover it with foil, but put back in the oven. Through such simple "machinations" beautiful rosy crust is formed.
Duck meat with potatoes and prunes
Duck goes well not only with vegetables, and dried fruits. Let's look at another recipe. At this time, you will need to prune, which is directly before cooking will need to soak briefly. To do garnish separately, we offer baked potatoes, along with other products. Appetizing meal is guaranteed!
duck two kilos
One large onion
300 grams of prunes
a few sprigs of cilantro
15 grams of fresh dill
If you picked up this recipe, consider that half the work is already done: following the clear instructions, you'll learn how to cook a duck as good as professional chefs. The main thing - patience and a bit of practice. Well, let's get down?
First wash the potatoes well and reload it into the pot with lightly salted water and boil until cooked. After clean it from the skin and cut into small cubes. Now pour boiling water over prunes and let it stand for at least fifteen minutes. Rinse the dried fruits and dry them with paper towels. Connect both ingredients into a bowl, sprinkle them with salt and mix well. The resulting mass nafarshiruyte duck and sew the thread hole or fasten with wooden toothpicks.
Sour cream or cream, depending on what you use, pour into the sleeve for baking and here is put the bird. In the pre-heated oven (185 degrees optimum temperature), send the dish and cook it for about one and a half hours. While the meat is languishing, cut onions into thin rings and fry in butter, dill and cilantro and chop as finely as possible.
After this time, remove the duck, cut the hose and pour the liquid in the pan. Lay the carcass around a golden bow and fifteen minutes, soak the dish in the oven. Before you apply it on the table, divide the bird into pieces, namely, legs, wings, and from the back, cut the meat.
Of course, each recipe has its own nuances. For example, if you choose to do the duck with potatoes in a sleeve, and just on a baking sheet, please note that you must be in a bowl pour a little water, or dry red wine. This will make the dish juicier and tender.
Duck "in Russian"
Many professional chefs opposed to stuffed duck, explaining that during baking, until the filling "reach", the meat is already irredeemably flawed. They claim that all the juices and fat will come out and the meat will be too dry. But everyone has an opinion, and if one does not like a particular recipe, it does not mean that it should be a safely forget all the rest.
Some like the duck with fruit, while others prefer a more standard approach. We adhere to offer a middle ground - the dish should not be boring. Bird with potatoes and sauerkraut - it's not too original, but very appetizing! Fat Duck vytaplivayas gives the rest of the product a distinctive flavor and smooth taste.
kg of sauerkraut
rather big duck
two of a handful of prunes
500 grams of potatoes
four slices of bacon flavored
two heads bulbs
bay leaf and spices
Do not be too long to explain what to do with a duck - wash it and dry. If you want to get a nice golden crust, allow the carcass to stand for several hours to days in the refrigerator. This bird does not cover the costs - this advice is especially recommended to take note if you are using defrosted food. Such a process will help get rid of excess moisture.
Getting cooking, peel the potatoes and cut his circles, onion - half rings and bacon - thin strips. When the oven heats up to at least 180 degrees, place in ovenproof dish or baking oil processed bacon, and then on the one hand cabbage with prunes, and on the other - potatoes. Sprinkle foods with spices and onions, add some bay leaf.
Now rub the duck inside and the outside with salt, mixed with black pepper, and take in a few places with a fork punctures. Thus the juice and fat can safely go outside. Put the bird in the middle of dishes and bake in the oven for at least one and a half hours. We hope through these instructions your culinary experiments will be successful each time. Cook with love!