Contents:

• Duck with buckwheat and prunes
• Duck with buckwheat and mushrooms

Duck with buckwheat porridge - a very old and very Russian recipe. In our traditional cuisine all cereals were always held in high esteem, and buckwheat - in particular. Kashi eaten just like that, as an independent dish, with cereals made pie fillings, cereal put in soup and stew, thus making them thicker and better fed. And, of course, with the porridge cooked meat and poultry.

And the very long time buckwheat is considered one of the most suitable side dishes to fatty meat. A refined recipe duck with buckwheat generally transformed from everyday in a festive recipe. And today, a duck stuffed with buckwheat and baked in the oven, preparing only on major holidays. What to do? And the duck's not so easy to buy and cook it - it is still troublesome.

However, we are not afraid of experiments and are always happy to cook new dishes. True? Then we master the recipe for a baked duck with buckwheat and try to cook a very tasty dish.

Duck with buckwheat and prunes

If the recipe duck with buckwheat - the most famous of all the recipes for duck, the duck with buckwheat and prunes cooked in the oven - the most popular version of it. From it and begin.

Ingredients:

• Duck bird - 2, 5-3 kg;
• A glass of buckwheat;
• Onions;
• Carrot;
• Prunes - 100-200 g;
• Garlic;
• Salt and pepper.

Preparation:

Duck carcass previously thawed, if it has been frozen. It should be done the day before cooking, defrosting duck in a natural way, by placing a night on the bottom shelf of the refrigerator. Singeing poultry defrosted, remove the stumps of my feathers and thoroughly inside and out. Now you need to marinate the duck. To do this, a tablespoon of salt, mix with incomplete teaspoon black pepper, and passed through the press three or four cloves of garlic. The resulting mixture of first tick rub inside and then the outside. Wrap in plastic wrap the carcass and remove refrigerate at least two hours.

If you like spicy food, the mixture of marinade can add a little mustard. This, incidentally, will help to make the meat juicier and softer. Instead of mustard in the marinade can put a tablespoon of mayonnaise or add any spices (to your taste or for the preparation of poultry).

While the duck is marinated, will prepare the stuffing for stuffing. Buckwheat boil until ready incomplete and prunes wash out. Carrots will wash, clean, and we shall cut small cubes or strips. The cleaned onion finely nashinkuem. Sauté carrots and onion in vegetable oil and mix with boiled buckwheat and prunes. Put salt and pepper to your taste.

Now pull out the duck and stuffed with minced meat prepared it. For the filling does not fall out of the top opening of the carcass, the skin on the neck is turned off harness and dressed inside the bird, or just sew up the hole strong cotton thread. The incision on the abdomen and sewed up the duck and put the carcass on a greased baking sheet. Bake the duck in the oven, preheated to 180 degrees for about two hours.

In the process of roasting the bird turn not necessary, but must be periodically watered it drips fat. Readiness check, by making a puncture at the junction of the duck legs to the body. If puncture acts of clear juice without blood, our stuffed duck is ready, and it can be removed from the oven. From the finished birds gently take out the beef, buckwheat lay on a dish with prunes and decompose on top chopped into portions duck.

Duck with buckwheat and mushrooms

Another recipe duck with buckwheat. Only this version also with mushrooms, and cook it, we will not in the oven and on the stove.

Ingredients:

• Duck;
• A glass and a half of buckwheat;
• Packing mushrooms;
• Vegetable oil;
• Onions .;
• Pepper and salt.

Preparation:

Singe duck carcass, my exempt from extra stumps and boil until almost cooked. While the duck is cooked, my mushrooms and cut their plates. Chopped onion fried in vegetable oil, then add the mushrooms to the onion and continue to fry until cooked mushrooms. Boiled duck chop into small pieces and put in utyatnitsu. Adding to her fried onion and mushroom, pepper, put salt to taste and stir. The washed buckwheat fell asleep on top of duck meat and pour the broth left over after cooking the duck. Pour broth so that it covered the buckwheat to the height of four to five centimeters. Cover with a lid and utyatnitsu put on a slow fire. Cook the duck should be under the lid closed (like risotto).

Note:

If in the process of preparing buckwheat took an all moisture, but is not yet ready, just add a little more broth.

Try any recipe duck with buckwheat. Incidentally stuffed weft can be prepared in an oven and open way and utyatnitsu and foil, and in the sleeve. A stuffing can be cooked to your taste, and complementing it with roasted duck giblets and mushrooms, and even raisins. Here, you need to already be guided only by their culinary preferences. Cook with pleasure and enjoy your meal!

Contents:

• Spicy duck in utyatnitsu
• Duck with prunes and potatoes
• Duck stew with oyster mushrooms
• Duck, stewed cabbage

World masters in cooking ducks considered French chefs. Learn their skills not difficult. This requires quality products, spices and aromatic fraction of inspiration. As you can see, it's all easily accessible, which means that you will be able to indulge their favorite hearty and delicious dishes at the same time. A recipe we give you the courtesy.

Spicy duck in utyatnitsu

Often, the hostess saw a big list of ingredients believe that much complicated recipe. Do not rush to flip through it, even though it is not easy - enjoy the dishes you get unforgettable! Since ancient times spices were considered the property of the rich, and now, when they are so readily available to us, let's take a little effort and bring the recipe to life. Our duck is a gorgeous bouquet of aromas and flavors.

Ingredients:

• half-duck weighing two kilograms
• onions - 400 grams
• Garlic - 3-4 cloves
• chicken broth - 0, 5 liters
• ginger root - 25 grams
• carrots - 300 grams
• olive oil - 3 tablespoons
• raisins - 50 grams
• zucchini - 250 grams
• Canned peas - 200 g
• Bay leaf
• salt
• saffron
• ground pepper
• clove
• cinnamon
• paprika
• cumin

Cooking method:

Choosing the duck, look to how cleanly plucked bird. If feathers are carefully removed, you'll spend in the kitchen much less time. And you need to cook exclusively with love and joyful mood - then the dish is much tastier. So, we chose a duck, it's time to take her butchering. All you need to remove the bones and cut the meat into small pieces, about 30 grams of weight. Put the bird in a bowl, sprinkle with ground cinnamon, turmeric, paprika, cumin and cloves add a few flowers. Thoroughly mix all, cover the bowl with a lid and send it in the fridge to marinate for an hour.

While duck absorbs divine aromas of spices, get vegetables. Onion peel and cut into thin half-rings, chop the garlic, ginger and grate finely grated. Cast iron utyatnitsu warm over medium heat. Pour olive oil and marinated duck lower. Fry birds need a quick and stirring frequently. Just 5-6 minutes, remove it and fold in a colander - excess fat in a dish is not necessary, let it drain.

The fat that remained in utyatnitsu not pour. Fry on it the onion, garlic, ginger and send vegetables in a colander to duck. And now drain the remaining oil and wipe the inside utyatnitsu folded in several layers of paper towel. Cooking food is finished, it's time to focus on creating fragrant masterpiece. Pour into a saucepan half a liter of chicken broth, add the meat, a pinch of saffron, bay leaf 3 pieces and cook over medium heat for an hour under the lid closed.

Let the meat is cooked, and we meanwhile Let us vegetables. Carrots and zucchini cut into strips. Peas, rinse, allow to drain. Half an hour after the beginning of the suppression of the duck, add the washed raisins utyatnitsu. Wait for 5 minutes and then lower the carrots and zucchini. Ready meals need another 20 minutes on low heat. Came peas: add it for a few minutes until cooked. Salt and pepper dish and leave the lid closed for an hour. Dish uniformly impregnated aromas of spices and gain an unforgettable taste.

Serve your guests a duck with piping hot - they will appreciate the recipe and your culinary skills. Bon Appetit!

Duck with prunes and potatoes

Some people find it strange that the recipe contains prunes. The combination of meat and vegetables, many do not cause sympathy. But it is hot will benefit from a small acidity inherent prunes. In addition, you can choose a variety with a pronounced smoked or sour taste. Let your imagination leads you, after all the preparation of any dish akin to creativity.

Ingredients:

• duck weighing 2 kg
• potatoes of medium size - 10 pieces
• plums - 100 grams
• large onion
• 400 mL chicken broth, prepared beforehand
• ground pepper
• salt
• vegetable oil - 3 tablespoons
• bay leaf - 2-3 pieces

Cooking method:

To prepare this recipe on a solid top five maybe even a novice cook. Just something and it is necessary to carefully prepare all products, follow our advice but all season with his inspiration. To start clean potatoes peeled, cut into large cubes and cover with cold water. Preparations for the next step will take some time, and the water will prevent the potatoes from turning brown. Onion peel and cut into half rings, thinner - let the onions carefully fry thoroughly.

Now proceed to the cutting of duck. Meat should be separated from the bone, remove the skin and cut the fillets into small pieces. In utyatnitsu heat the oil and quickly fry, literally 4-5 minutes. Add the chopped onion and fry it with the lid open until golden brown. Now came the potatoes. Fold it into a colander and place several layers of paper towels. Quickly pat dry and add to the product languishing in utyatnitsu.

Pour the warmed chicken broth, salt dish, pepper it and cover with lid. Let extinguished half an hour, then washed prunes and sprinkle in laurel leaves. Leave on the heat for hot minute 10. The degree of preparation is determined by the potato as soon as it seethe - the roast is ready. Bon Appetit!

Duck stew with oyster mushrooms

This recipe will pave the way to the heart of many men, because it is satisfying and extremely fragrant. Oyster mushrooms fresh have no taste, because in this dish, they will show themselves in the best possible way - will absorb the flavor of celery and give the dish satiety and juiciness. And the wine is left in the cooking process, you can apply for dinner. Does not that just cook this recipe you need, if you have planned a large number of hungry guests?

Ingredients:

• duck carcass about 2 kg weight
• oyster mushrooms - 400 grams
• 3 stalks of leeks
• 4 garlic cloves
• celery root
• 200 ml dry red wine
• liter of strong chicken broth
• star anise, cumin
• sweet bell pepper - 10-12 pc
• a bunch of parsley
• red pepper
• Bay leaf
• salt

Cooking method:

Carefully inspect the carcass for the presence of excess duck fat. Cut it and chop - it is useful to us instead of vegetable oil. Now, cut the duck into large pieces, removing the bones, but leave the skin. Pinned her in several places and sprinkle with salt. In utyatnitsu melt the fat, cut and remove the cracklings before - they are no longer needed. Now carefully, one by one, put the pieces of duck skin down. Fry for 5-6 minutes and turn on the other side. Turn off the heat and spread on a plate with a paper towel. Fish up the duck pieces with a slotted spoon and place on a plate. Let drain excess fat. In a separate bowl pour off its 3-4 tablespoons.

Meanwhile, it is time to take vegetables. The white part of the leeks, cut in half and chop half rings. Peel the celery, remove 3-4 mm thick and cut tuber slices. Garlic crush wide knife and chop.

The recipe is nearing completion. Again, heat to utyatnitsu melted fat, lower the leeks, celery, saute vegetables literally 5-7 minutes, until onion softens, and pour wine. Stir constantly until half the volume of wine is evaporated. Then add the remaining ingredients - star anise, cumin, bay leaf, garlic, peas allspice and prepared pieces of duck. Pour in broth prepared beforehand and wait until the dish starts to boil. Once this happens, reduce the heat in half, close the lid and cook utyatnitsu 2:00. From time to time look into the pot, if the broth boils vigorously, add a little boiling water.

Let cook the meat - proceed with the mushrooms. Feet oyster mushrooms do not need to use as it is too rigid. Hats large size cut into 3 parts, small - leave whole. Then, on a separate skillet, heat the oil, wisely left earlier. Reza simmered oyster, after pour a handful of coarsely be cut parsley. Fry a few minutes on high heat and reload all utyatnitsu where our duck is ready. Leave the dish under a cover for 15 minutes - let infusions and come up to standard. Serve in deep plates and enjoy the great taste. Bon Appetit! �

Duck, stewed cabbage

Did you know that the duck fat composition is very similar to olive oil? This means that the substances contained in such seemingly unhealthy foods as fat, actually serve in good stead. Polyunsaturated Omega 3 and omega 6 fatty acids are called to fight against aging and choline and betaine help cleanse the body of carcinogens. Below we give you a recipe that will keep these nutrients to the maximum.

Ingredients:

• a medium-sized duck
• large onion
• carrot
• 0, 5 kg of ripe tomatoes
• 1 medium cabbage
• 2 tablespoons vegetable oil
• 5 mixture of peppers
• a mixture of Provencal herbs
• salt

Cooking method:

For cutting need a kitchen ax. With the help of dressed poultry to medium size pieces. In utyatnitsu, heat over high heat vegetable oil and quickly fry the duck pieces, stirring frequently. Turn off the heat and set aside until the bird. Onions cut into medium cubes and carrots grate. Tomatoes and dice, but first scald and remove them from the skin. The dish must be perfect, backward peel has no place in this wonderful riot of colors and taste.

It is time to return to our utyatnitsu where waiting for his train of meat. Reconnect the fire and lower the vegetables. The first will be the bow: it must not fry, but only to bring transparency. Once that happens, there will come the turn of the carrots. When she gives the color, add the tomatoes into the pan. Stir with a wooden spoon to tomato juice given.

Our recipe has reached its peak, so do not hesitate for a minute, start cabbage shredder. Fill cabbage utyatnitsu to the top, do not be afraid to pass - it will sit during cooking. Stir, season with salt, add a teaspoon of the mixture of peppers and the same amount of dried Provencal herbs. Close the lid, set the minimum fire and let flavorful, hearty and healthy dish then is there an hour and a half or two. At the end of cooking you can pour a handful of chopped parsley. Bon Appetit!

See how many of the original, and just a great savory dishes can be prepared in utyatnitsu? Do not be afraid to experiment with the bird and do not believe those who say that the rigidity of its meat. Duck dishes are interesting and very tasty decoration for your family table - Take them on a note.