Запеченная утка – блюдо праздничное.Satisfying, tasty and very beautiful, it will decorate any table and will please the family and guests. How to properly prepare a duck, we will tell in this article. We offer a detailed study of the recipe.
For this dish you will need:
Duck carcass as it should rinse in water.Remove the remaining feathers and hairs from the surface (you can pluck or sing over fire). Rinse the duck thoroughly inside. Cut the carcass with a towel (paper).
How to cook a duck?The meat of this bird requires additional soaking. It is necessary to prepare marinade, thanks to which the duck will turn out delicate and tasty. Pour water into a large container (where the carcass can fit). Add salt and vinegar. Try: the water should be brackish-acidic. Put a few laurel leaves and about a dozen black peppercorns in the brine. Place the duck in the marinade and leave for a few hours (or better all night). You can press the bird with a load.
After marinating the duck, remove it from the brine andsalt inside with salt. Set aside and take care of the filling. Wash and cut apples. Remove the core and chop into cubes / lobules. Salt pieces, sprinkle a little pepper and cinnamon. Slice the lemon and mix with apples
Now you need to stuff the carcass. Inside, put apples, lemon. Then take the thread and sew the hole.
How to cook a duck to make it ruddy andlooked at the festive table appetizing? To do this, we prepare the mixture for coating. Mix in a separate container 5 tablespoons of honey, a couple of spoons of orange liqueur and a large spoonful of granular mustard. Mix the ingredients and spread the duck sauce. Then gently lay the bird in the sleeve for baking, with the backside down. Fix the holes with clamps and lay them on a baking sheet. To exit the hot steam, make a few holes in the sleeve.
Oven heat up to 200 degrees. Place the baking sheet in it with the duck for 2 hours. If the carcass is less or more than the weight specified in the recipe, then for every 500 grams add 30 minutes for baking.
30-40 minutes before the end of time, get outa pan, tear the sleeve, pour the bird with a stale grease and put it back in the oven. Bake until a ruddy crust. From time to time water juice from meat.
At the end of the time, check the duck for readiness.To do this, pierce it with a sharp knife (in the thickest place - on the thigh). Light juice (without a syrup) means that the dish is ready and it can be served to the table.
Put the baked duck on a large dish.As a garnish, potatoes are perfect. It can be made with duck fat. To do this, at the moment when you will tear the sleeve, put a small peeled potato around the carcass. Bake it until the duck is ready. If by this time it is still damp, remove the carcass from the sleeve, and leave the potatoes in the oven until cooked. After you put it on a dish with a duck, decorate with cherry tomatoes, greens and serve on the table. Now you know how to cook a duck with apples. Bon Appetit!
