Grenadier in the oven. Grenadier fish (small-eyed grenadier). Fried fish in batter
- If the carcass is frozen, then you need to completely defrost it by removing it from freezer in the refrigerator. Then rinse the duck thoroughly and dry it. Trim the lower phalanges of the wings, otherwise they will burn during baking; break the duck wings themselves at the base so that they do not turn out when baking in the oven. The tail needs to be cut off; there is nothing in it except fat, which can give a peculiar taste.
- If you become the owner of a not very well plucked duck, then you will have to work harder. You will have to pluck out the protruding stubble with tweezers (preferably not your own manicure tweezers). The procedure is tedious and long, since the stubble is oily and does not particularly want to be removed from the skin. If you don’t have enough patience and time for this, then remove the stubble at least from your chest, back and hips.
- Before stuffing the duck with apples and sending it to the oven to bake, we will marinate it. So, the next step is preparing the marinade. Mix honey, oil, salt, a mixture of peppers, pressed garlic and basil in a bowl.
- Coat the duck with the resulting mixture, wrap cling film and put it like this in the refrigerator. It is advisable to marinate the carcass overnight (8 hours), at least 3 hours.
- When the duck is marinated, you need to turn on the oven so that it warms up to 180°C and prepare the filling. For the filling, wash the apples, oranges and lemons, grate the lemon zest, peel the apples and oranges and cut them into pieces, removing the seeds. Squeeze juice from lemon. In a bowl, mix chopped oranges and apples, lemon zest and juice.
- It doesn’t matter how the duck is gutted - only through a cut at the tail or with a cut at the breast, it will still need to be sewn up after stuffing. To do this, prepare a thick tailor's needle and thick cotton thread or linen cord.
- Stuff the duck through the slit and sew tightly, securing the ends of the thread.
- The duck with apples is baked in the oven in foil or a special baking bag (at my next step by step photo you see it in the bag), it makes no difference what to choose, the main thing is that the sizes of the foil and the bag correspond to the size of the duck. The foil must be placed in such a way that the juice and fat do not leak onto the baking sheet during baking and evaporate.
- Place the packaged duck in a preheated oven for 2.5 hours, then very carefully cut the top of the foil or bag to pour the released juice over the carcass and put it back to form a beautiful golden brown crust.
- Pour the juice and fat into a separate cup; based on this mixture, you can prepare a wonderful sauce by simply adding one tablespoon of flour diluted with a little water and stirring the mixture until it boils.
Festive stuffed with apples the duck is ready! Serve it whole on a large platter and cut it into portions at the table. For a side dish, you can prepare potatoes, rice or vegetables; by the way, potatoes can be baked in a bag along with the duck.
Choose the best proven recipes for stuffed duck on the site. Try options with various fruits, mushrooms, herbs, various cereals and vegetables, hard and processed cheeses. Add interesting sauces and marinades. Experiment and create delicious duck delicacies.
When choosing a duck for stuffing and baking, you need to know that the duck must first of all be young, and then general rules. First you need to feel the duck breast. In a young bird it will bend slightly. Fresh poultry has uniformly colored, undamaged skin, always without darkening, dents or tears; duck meat, regardless of whether the bird is sold as a whole or dressed, should always be slightly moist and elastic (elasticity is checked by simply pressing a finger). The meat is ideally reddish, the skin of the carcass is not sticky, the bird should be moderately well-fed. The young duck has not dry, light yellow legs and light transparent fat.
The five most commonly used ingredients in stuffed duck recipes are:
Interesting recipe:
1. Wash the duck thoroughly under running water, if necessary, remove remaining feathers.
2. Pour boiling water over the washed carcass several times. Dry.
3. Rub the duck with salt, ground black pepper, garlic and other spices to taste. Leave for 30-40 minutes.
4. Prepare the fruit: peel and cut the apples into slices. Add washed prunes, raisins and walnuts. Add a little salt and pepper.
5. Stuff the duck with the prepared fruit mixture. Pin with skewers or sew up the belly.
6. Tie the legs and wings of the bird with thread. This way the duck looks more attractive and bakes more accurately.
7. Now peel and cut the potatoes into large slices. Salt, pepper and add a little refined vegetable oil. Mix well.
8. Place our duck in a baking sleeve. Place potatoes and, if there are any left, apples around. Carefully tie the edges.
9. Bake the duck for one and a half hours.
10. The temperature in the oven should be about 200 degrees.
Five of the most nutritious stuffed duck recipes:
Helpful Tips:
. You can add a little cream to the sleeve with potatoes, apples and duck.
. After the baking time, if desired, you can cut the sleeve, brush the duck with honey and return the duck to the oven to brown for 10-15 minutes.
. To make sure the duck is cooked, you need to pierce its breast in the thickest place. It should be soft.
