Stuffed duck is a bright, juicy andunforgettable accent of any festive feast. As the well-known Russian proverb says: "The duck is flat with a sock, it can be wild and domestic, newspaper and lame, very smart." It is no coincidence that this bird from the wild nature was moved to rural yards, because it's the stuffed duck that becomes the main holiday of the belly, which everyone is waiting with great impatience.
Apples, quinces and oranges, potatoes and cabbage,buckwheat porridge and mushrooms - all this and much more are harmoniously combined with duck meat. Filled with fruits, mushrooms and vegetables, a stuffed duck with an appetizing crust will become the main ornament of any celebration. A tradition has long been established in Russia - to prepare this dish for a special occasion. It's not for nothing that they say: "The bird on the table is a holiday in the house." Culinary traditions recommend to prepare a stuffing from potatoes, buckwheat porridge, cabbage or mushrooms. If you want something unusual, you can stuff a duck cherry, oranges, quince, as well as nuts or mushrooms.
Before considering this or that recipe, it is worth getting acquainted with some peculiarities of duck meat.
In the duck fat is abundant, so its surplusesit is better to remove when cutting. This is especially true of the area near the paws and tail. It is also recommended to remove the peel from the neck. Duck baked for a long time, so it is desirable to immediately remove the very tips of the wings - they still burn. In the duck goose contains specific glands, which give the dish a rather unpleasant taste. If it is not removed, the stuffed duck will be spoiled.
The bird should be well cleaned of hemp andthe remains of feathers. It is very convenient to do with ordinary tweezers. You can sing it over the fire. After that, the duck needs to be washed again and dried using a paper towel.
When the carcass is completely processed and cleaned,you can start preparing the filling. But before that you should smear the duck with spices and marinade. The usual salt and black pepper, mixed with basil, curry, Italian or provencal mixture of herbs - all this is perfectly combined with duck meat. Many people prefer to add mayonnaise, sour cream or mustard to the marinade.
Of course, before pestering a birdthe most varied fillings, it is necessary to remove the insides and rinse it well. Stuff duck, laying the filling in the hole on the stomach, which is then sewn with a strong cotton thread. It is also necessary to close the hole at the top of the trunk - it is enough just to wrap the skin from the neck inwards and secure it with a thread.
Duck stuffed whole, baked inor in a special sleeve. You can simply wrap the carcass with foil and send it to the oven, smearing with the remains of fat. It is desirable to cook the dish in the oven, but no one forbids doing it in a multivark or in a gooseberry. The optimum temperature is 200-250 degrees. How long it takes is hard to say. As a rule, not less than two hours. In the process of preparing stuffed carcass need to roll.
It can not be said that duck meat is absolutely friendlywith all products. Still, there is a certain pattern that should be adhered to in order to get a truly delicious and festive dish. For example, very often buckwheat or rice porridge as well as potatoes are used as a filling. The duck is stuffed with apples and sauerkraut. Nuts, dried fruits, prunes, dried apricots and raisins are those ingredients that are combined with duck meat.
Also, the bird can be larded with fruits and vegetables.It is worth saying that first they are stewed or fried. The main ingredients are most often steamed onions and carrots. Sweet pepper is another ingredient that harmoniously combines with duck meat. Simply put, there are a great variety of fillings for duck carcass. It remains only to choose the most suitable recipe.
The filling of sauerkraut definitelyThe hostess deserves attention, and all because this component harmoniously complements the taste of duck meat. So, to prepare the dish you will need the following ingredients:
Cabbage should be washed and discarded in a colander.Cut the onion into rings and fry in a deep frying pan. As soon as it starts to acquire a characteristic shade, you need to add cabbage and continue frying at high temperature. As soon as the cabbage began to change its color, you can remove the frying pan from the fire and flip its contents into a colander to make the glass excess oil.
Peel apples (from peel and core), cut into small slices and mix with cabbage, after which you can stuff the duck carcass and send it to the oven.
Continue to consider the recipes of duck stuffed.
This recipe will appeal to all loversclassic dishes and gastronomic combinations. Directly the duck itself is prepared for about three hours. Of these, only 40 minutes will go to prepare the ingredients. Products needed for cooking:
First of all it is necessary to defrost the duckcarcass. This should be done in the refrigerator, but not at room temperature. After this, the bird must be cleaned from the remains of feathers and internals. You can safely throw out the remains of light and excess fat. Find a large needle and a strong cotton thread, with which to sew the place where there used to be a duck neck.
Now the bird needs to be carefully rubbed with salt,pepper and chopped garlic, not forgetting about the inside. While the duck is marinated, it is necessary to put a pan on the fire and boil 2.5-3 liters of water in it, salt and boil up to 90% of the preparedness of 1 glass of washed rice. After this, discard it in a colander and rinse with cold water.
Salt the rump, add a tablespoon of fragrantspices and the same amount of butter. One large apple to peel and peel, crumble into small cubes. The orange is also peeled and try to remove the white fibers as much as possible, also cut into small pieces. Mix fruits and rice. With this mixture, fill the duck and sew it with beautiful stitches. Well, if you can leave it in this form in a cool place at night. In the morning, the bird should be generously greased with olive oil or mayonnaise, a mixture of seasonings and salt.
Pour on a baking tray with high sidesthe remaining fruits, pre-cleaned and cut, and directly put a duck on them. Now you can send it to the oven. Prepare the dish will be about three hours. However, after 2 hours, the degree of readiness of the duck should be monitored.
This dish will quickly disappear from the plate - you'll see. To make it, you need the following ingredients:
The recipe is calculated approximately on 20 portions (on100g). The preparation of this dish will take about three hours, taking into account the time needed to prepare the ingredients. This dish is a little more difficult to prepare than a duck stuffed with apples and oranges, but it's really worth it.
Duck carcass, as in previous recipes, you needDefrost, clean from all excess, thoroughly rinse and dry. But that is not all. For the royal duck you need a royal approach - you will have to remove all the bones! There is nothing to worry about if the skin is torn in the process - it can be sewn with a cotton thread.
Cleared of all the extra duck you need to pepper andsalt, not forgetting about the inside. Now you can prepare the stuffing for the filling. First of all, fry 10-15 thin pancakes. One liter of milk, 1 chicken egg, flour, salt and sugar - dough for pancakes is ready! They need to be cut into small squares (3 * 3 cm), chop the chicken thigh (without the skin), cut the prunes - mix everything thoroughly, add raw egg and spices.
Now it is necessary to sew a duck from above and tightlystuff it with minced meat, then sew a completely duck carcass and lay it on a baking sheet. The dish is baked for about two hours. During this time, you need to water the carcass with duck fat every 15 minutes - this is necessary to form an appetizing crust. Readiness of a duck can be checked with a sharp knitting needle or a skewer, puncturing the loin portion.
Remove the bird from the oven and allow it to cool. You can start licking your fingers!
Recipes for the preparation of stuffed duck can be very diverse, but the essence is one - this dish certainly evokes a persistent feeling of the holiday.
