Stuffed duck. Duck stuffed with potatoes. Basic principles and methods of preparation
The dish for the festive feast is stuffed duck, baked in the oven with a variety of fillings: rice, apples, fruits, buckwheat.
There will be such a duck beautiful decoration Your festive New Year or Christmas table, at which your closest people will gather.
- Duck – 3kg.200g
- Rice - 1 glass
- Dried apricots - 100 gr.
- Prunes - 50 gr.
- Apple - 5 pcs.
- Salt, pepper, favorite spices. - to taste
- Soy sauce - 2-3 tbsp. spoons
- Pomegranate sauce - 1 tbsp
We take a good duck carcass, clean it, pluck it, if there are still feathers left, cut out the wen near the tail. Wash and dry with a paper towel.
Mix salt, pepper and rub the duck, let it stand.
At this time, prepare the marinade: 2-3 tbsp. spoons of soy sauce, 1 tbsp. spoon of pomegranate sauce (if not, replace with honey), favorite spices. Place the duck in a bowl or deep baking tray and coat well with marinade inside and out. Closing cling film, leave it in the cold for a day.
Prepare the rice, wash it several times clean water and cook until half cooked.
Wash dried apricots, prunes and apples and cut them into large pieces (simply cut dried apricots and prunes in half).
Wash the boiled rice and mix with chopped fruits, salt and pepper.
Stuff the duck with the prepared mixture, cut off the cut with toothpicks, and pack it in a sealing sleeve. I also put basil sprigs and garlic cloves in the sleeve.
Tie the sleeve well, place it in a deep baking tray and place it in an oven preheated to 180 degrees.
Cook in the oven for 2 – 2.30 hours. My duck took 2 hours and 15 minutes to cook today.
Separately, I bake apples on a refractory plate for decoration.
I put the duck and apples on a large dish and decorate. I bring it to the table.
Try cooking duck with this filling. I'm sure your guests will be satisfied.
Recipe 2: oven-baked duck stuffed with apples
Baked duck with apples - traditional holiday dish. When baked in the sleeve, the duck is well soaked apple juice, the apples inside do not dry out, while the duck meat tastes sweet and sour and incredibly juicy.
- Duck - 1 pc. (about 2 kg)
- Large apples - 2 pcs.
- Sugar (or honey) - 1 tsp.
- Soy sauce - 2-4 tbsp. l.
- Vegetable oil - 1 tbsp. l.
- Vinegar - 1 tbsp. l.
- Garlic - 1 clove
- Salt - to taste
- Pepper - to taste
Wash the duck, remove excess fat (I cut out the butt of the duck, because that part is too fatty for me, especially when roasting it releases a lot of fat). Dry with a paper towel.
Wash the apples, cut them in half, remove the core, and cut into slices.
Cut a clove of garlic in half, remove the core so as not to impart excess bitterness. Grate on a fine grater.
In a separate glass, mix: 2 tbsp. soy sauce, 1 tbsp. vinegar, 1 tbsp. sunflower oil or olive, 1 tbsp. sugar or honey, salt, pepper, add garlic and mix everything.
We put apples inside the duck and pin it with toothpicks so that it doesn’t come apart.
Cover the duck completely with marinade. So that the duck has compressed legs, we tie them with threads.
Then we place the duck in the sleeve and place it in an oven preheated to 180 degrees for 1.5 hours.
Cut the finished duck into portions. It is especially tasty to serve duck with mashed potatoes.
Recipe 3, step by step: duck stuffed with rice
For city dwellers, the duck has become an exotic bird. Available in supermarkets and markets large selection chicken meat, both in whole carcasses and in the form of legs, legs, breasts, etc. But duck meat is not available in every supermarket and not always. Meanwhile, rural residents have always appreciated and appreciate this bird and raise it with pleasure. The duck grows quickly, the meat of the young bird is tender and cooks quickly. True, the taste of the product is somewhat unusual, but this is not a disadvantage, but only a feature.
- duck – 1.65 kg,
- chicken seasonings,
- rice – 1 bag of steamed rice,
- carrots – 1 pc.,
- garlic – 5-7 cloves.
I did not have the opportunity to purchase a domestic duck, so I purchased the bird at the nearest supermarket. As it says on the package, this is a Peking duck. Great, the Chinese know a lot about duck. I defrosted the carcass, washed it, oiled it and removed the remaining feathers.
Next I act in the usual way: salt and pepper the duck, sprinkle with seasonings for poultry or meat, inside and out. I squeeze out a few cloves of garlic using a garlic press, also coat the duck with it inside and out and leave it for a while to soak in the spices.
Like chicken, duck is great for stuffing. Today I stuff the duck with rice. I use steamed rice in two-serving packets. This type of cereal does not need to be washed, it is quick and easy to prepare, and the finished product does not stick together. Place a bag of rice in salted boiling water and cook for 12-15 minutes until half cooked. I tear the bag open and get a product ready for stuffing a duck. For extra taste I sauté carrots in vegetable oil and mix them with rice. I'm not adding anything else. Since the rice will be inside the duck, it will be saturated with spices, fat and meat juices.
I stuff the duck with rice and close the hole with wooden toothpicks.
I place the bird in a thick-walled pan or a duck roaster, pour in 1-1.5 cups of water, cover with a lid and bake in a preheated oven for 1.5-2 hours.
Half an hour before it’s ready, I lift the lid and bake without a lid so that the duck is browned. The bird is ready.
I cut the finished bird, take out the rice and use it as a side dish.
Recipe 4: whole duck stuffed in the oven
Duck, stuffed whole, in the oven is the best dish, both for guests and for your own family. And when she combines rice, it’s so convenient; with one roast duck we get two side dishes! The duck turns out very juicy and soft. This original recipe will save time in the kitchen and give you the opportunity to show off your culinary skills. And a beautifully and originally designed dish seems to confirm the old saying “A bird on the table is a holiday in the house.”
- Duck carcass 1 piece
- Long grain rice 1 cup
- Green apples 2 pieces
- Carrots 2 pieces
- Onion 1 piece
- Chopped garlic 2 teaspoons
- Rosemary, chopped 1 teaspoon
- Ground black pepper to taste
- Salt to taste
- Vegetable oil for frying
Peel the carrots with a knife and wash them. Then grate it on a fine grater. Divide the grated carrots into two halves. Mix one part of the carrots with chopped garlic, salt, ground black pepper and chopped rosemary.
The choice of duck depends on what goal you are pursuing. If you need to prepare a dish quickly, choose a smaller carcass with light skin - it will be a young bird. If the main thing is a pronounced and rich taste, it is better to take a larger and older duck. So, we take a larger duck carcass, gut it and wash it thoroughly. Rub it with the prepared carrot mixture and leave for 1 hour, or more.
Onions peel, then wash and cut into cutting board. Fry the chopped onion until transparent in a frying pan, preheating the vegetable oil in it. Then add the remaining carrots to the onions and fry everything until golden brown.
In a saucepan with 2 glasses of water, cook the rice until half-cooked, about 10 minutes, measuring it “by the tooth”: the grains on the outside should be soft and the inside – hard. Then drain the rice in a colander or sieve to remove excess liquid. Mix onions and carrots fried in vegetable oil with rice.
Take green apples, wash them thoroughly, peel and core them. Next, on a cutting board, cut the apples into small 2x2 cubes and set them aside.
We take a rested duck and fill it up to half with the cooked rice mixture through the hole in the belly. After this, take the apples, peeled and cut into small cubes, and fill the other half of the duck. Next, use culinary thread to sew up the hole in the abdomen. Then place the stuffed carcass on a baking sheet, back down. Pour half a glass of water onto a baking sheet and place the duck in an oven preheated to 200 degrees for about 2 hours. From time to time, baste the carcass with the juice formed during cooking. When the bird is browned and has a slight crust, cover the top with foil to prevent the duck breast from drying out. You must try not to overcook the duck, otherwise the meat will be dry.
Remove the browned duck from the oven and remove the threads. Serve the duck stuffed with rice in the oven hot with vegetables, sprinkled with herbs. Bon appetit!
Recipe 5: Duck stuffed with fruit in the oven
Duck with rice, apples and oranges is a traditional holiday dish. Duck stuffed with fruit looks bright, solemn, and is also incredibly tasty. Soaked in fruit and meat juices, the fluffy, soft, fluffy rice melts in your mouth. Try baking duck with rice and apples at home according to our recipe - and you will be satisfied.
The recipe for stuffed duck includes several nuances and stages of preparing the carcass. A large duck is more suitable for stuffing, so take a duck carcass weighing at least 2.5 kilograms. It is better to defrost the carcass in the refrigerator, not in room temperature: This way the meat drips less. Rice for minced meat should be chosen of crumbly varieties, as for pilaf. It is also advisable to leave the stuffed bird overnight to soak in marinade or spices. But it is necessary to bake the duck in the oven with or without a sleeve before serving.
As a side dish, rice baked in the carcass is suitable, which is usually completely scooped out of the duck and placed in a voluminous dish. Duck meat, cut into large pieces, is placed on top of the rice, and the whole thing is poured with the gravy that formed in the roasting pan or sleeve during baking. Also suitable for meat mashed potatoes or baked potato wedges and various vegetable salads. And the filling can be modified by adding nuts, grapes, apricots or prunes, and get new taste experiences.
Baking a duck in the oven with your own hands is easy if you follow the tips above. And also delicious dish It will be easy and quick with the help of our step-by-step photo recipe.
- duck - 2-2.5 kg
- rice - 1 cup
- apple - 3 pcs
- orange - 2 pcs
- olive oil - 2 tbsp.
- salt - 1 tsp.
- dried paprika - 1 tsp.
- curry - 1 tsp.
- butter - 2-3 tbsp.
- spices and seasonings - to taste
Prepare necessary ingredients to cooking. Thaw the carcass, and rinse the fruit and rice thoroughly.
When the duck is defrosted, it is necessary to remove the giblets, excess fat and neck. Next, sew up the skin in the place where the neck was located with a needle and thread.
Lightly rub the inside of the duck with salt and spices. On the outside, you can also coat the carcass a little with spices and salt. Sometimes spices are diluted in a small amount of soy sauce or marinade for frying or baking meat.
Then boil 2-3 liters of water in a saucepan, add 1 tsp. salt without a slide and add 1 tbsp. rice. Boil the rice until half cooked so that the rice grains taste a little firm. It is better to undercook the cereal than to end up with fine porridge after baking.
Rinse boiled rice in running water so that the grains do not stick together. When the rice has drained, transfer it to a deep dish and add 1 tbsp. l. without a slide of a mixture of spices, add salt to taste. Also pour 3 tbsp into the cereal. l. hot butter and add one finely chopped apple and orange.
Mix the minced rice thoroughly and immediately stuff it into the carcass. If all the proportions of poultry and rice are met, then the rice mixture will fill everything inside without a trace. Next, you need to mend the bird again with thread.
Place the stuffed game in a cool place for at least an hour (ideally overnight). Before cooking, rub the duck again with spices and salt, and then coat it with vegetable oil or mayonnaise. Thanks to the latter, the crust will be darker and crispier.
Grease a deep roasting pan or casserole dish completely. Cut 2 apples and 1 orange into small pieces, then place the fruits at the bottom of a deep container and sprinkle them with salt and spices. Place the duck carcass on the fruit with the belly up, while the wings of the bird should be tightly pressed or tied to the duck.
Bake the duck in an oven preheated to 220 degrees Celsius. Cooking takes about 3 hours, during this period of time the carcass should be turned over a couple of times. The degree of readiness is determined by cutting the breast or leg: if there is no pink juice in the cut, then the bird is almost ready.
The finished duck, baked with apples and spices, has acquired a golden brown color and exudes an appetizing aroma. The hot carcass is carefully cut with scissors and the entire filling is placed in a separate dish.
Duck with rice, apples and oranges is ready. The finished dish, decorated with lettuce, herbs, apple slices or orange slices, is served hot. In a gravy boat, you can serve the meat with orange-apple sauce, which was formed in the roasting pan during the frying process.
Recipe 6: duck stuffed with buckwheat (step by step)
Today, poultry baked to an amber crust with a side dish takes pride of place on our tables. If chicken is most often found on the everyday menu, duck with buckwheat in the oven holds the leading position on the holiday table. We will discuss the recipe for this delicious treat below.
- fresh frozen duck – one carcass;
- selected buckwheat – one glass;
- universal seasonings for poultry - one table. spoon;
- salt;
- carrots - one root vegetable;
- tomato juice – 100 ml;
- onion - one head.
First of all, we deal with the duck carcass. If necessary, gut it, wash it thoroughly and dry it with napkins. It is necessary to remove residual moisture not only from the skin, but also inside.
For now, put the duck aside and prepare the vegetables.
We clean the carrot root and onion head.
Grate the carrots on a finely perforated grater, and finely chop the onion with a knife.
Saute chopped vegetables in a small amount of refined fruit oil. Simmer on low heat.
Sort out the buckwheat and rinse under running water running water. Decant the remaining water and add the buckwheat to the vegetables.
Stir and pour tomato juice. If you don’t have pasteurized juice on hand, dilute tomato paste in filtered water.
Mix everything well, cover the pan with a lid and leave on low heat until the buckwheat is completely cooked. Don't forget to stir everything periodically.
Rub the duck carcass with coarse salt and poultry seasonings.
Transfer the bird carcass to a baking sleeve. Fill the belly with buckwheat filling along with gravy.
We connect the edges of the skin with toothpicks or kitchen twine. Place the duck seam side down.
Carefully secure the edges of the sleeve with threads or clips. Place the bag with the contents on a baking sheet.
The duck is baked for at least two hours. Optimal temperature regime is 200°.
To prevent the package from swelling when heat treatment, make several holes in it with a toothpick or needle.
Serve the baked duck with buckwheat garnish hot.
Recipe 7: duck with cabbage in the oven (step-by-step photos)
Stuffed duck– it’s always beautiful, tasty and festive. This time I suggest you cook it with cabbage. It's very homey and very tasty! Try it!
- duck – 2 kg
- fresh cabbage - 400 g
- onion - 1 pc.
- black peppercorns - 5-6 pcs.
- bay leaf 2-3 pcs.
- lemon juice - 1 tbsp. spoon
- cumin seeds - 0.5 tsp
- pepper
- vegetable oil for frying
Remove the bones from the duck through the gutting area.
Season the prepared duck with salt and pepper and leave until the moment when we need it according to the recipe. Pour over the bones and offal (except for the liver) cold water and set to cook. Before boiling, remove the foam, add the peeled onion, a few black peppercorns, salt and cook for an hour.
5 minutes before the end of cooking, add the bay leaf. Strain the finished broth.
Cut the meat and giblets removed from the bones, add the chopped liver. Shred the cabbage.
Heat vegetable oil in a frying pan, add chopped cabbage and fry - simmer (do not close the lid!) for 10-15 minutes. When the cabbage becomes somewhat soft, add lemon juice, cumin seeds and salt.
Lemon juice gives the cabbage some sourness, which makes it somewhat similar to sauerkraut. If you wish, you can cook without lemon juice. Cover the cabbage with a lid and simmer until completely soft. During the stewing process, periodically lift the lid, stir the cabbage and check the presence of liquid in the pan. Cabbage should be stewed, not fried. Add a small amount of boiling water if necessary. Add chopped meat to the finished cabbage, stir and let cool until warm. Stuff the duck with cabbage filling.
According to the rules, after stuffing the duck should return to its original volume. If you put too much minced meat, the duck may burst during cooking. Sew up the gutting area, tucking the duck's tail inward; close the top hole in the carcass by tucking the neck skin inside.
Heat a small amount of vegetable oil in a duck pan or other suitable-sized container and fry the duck, turning, until golden brown on all sides.
Add broth. According to the rules, the height of the broth should be about 4–5 cm.
Close the lid and simmer the duck for 40–50 minutes until done. During the stewing process, periodically lift the lid and pour the broth over the duck. After this time, open the lid, increase the heat (but be careful not to burn the duck!) and reduce the broth to a sauce consistency. During cooking, periodically (very often) pour the broth over the duck.
Place the finished duck on a serving plate, pour over the sauce and enjoy your meal!
Recipe 8: duck stuffed with prunes
Baked duck is the main dish of the Christmas table not only in Russia, but also in many European countries. It is stuffed with a variety of fillings from fruits, vegetables and cereals. The meat is especially tasty with apples and prunes, which highlight the specific taste of duck meat and add unique sweet and sour notes to it.
- Duck 2 kg
- Apples 3 pcs.
- Prunes 1 handful
- Onions 2 pcs.
- Marjoram 1 tbsp. l.
- Ground pepper ½ tsp.
We thoroughly wash the duck outside and inside and dry it with paper towels. Rub the carcass with salt (1-1.5 tsp), sprinkle with marjoram and add chopped onions inside. Place the prepared duck in a container, cover and refrigerate overnight.
The next day, remove the duck 2 hours before cooking. Peel the apples, remove seeds and cut them into slices. We wash the prunes and cut them into several parts. Place apples and prunes inside the duck.
We secure the edges with metal skewers for canapés or sew them up with thick thread.
Cover the prepared carcass with foil and place on a baking sheet. Bake the duck with apples and prunes in a preheated oven at 180 degrees for 1 hour.
After 1 hour, open the foil and bake the bird for another 1 hour, periodically remove it and pour liquid from the bottom. During this time, the duck should be covered with a brown crust.
Take out the finished aromatic duck, let it stand for 10 minutes, transfer it to a plate and serve with your favorite side dishes and salads.
Recipe 9: Duck with oranges and honey in the oven
Amazingly appetizing duck cooked in the oven with oranges and honey will definitely please even the most demanding gourmets, because its taste is simply impossible to forget after trying it just once.
On a festive table, such a dish looks simply magnificent, attracting the views of family and guests. How to properly cook a delicious duck with oranges in the oven? This matter is quite complicated, but the lack of proper culinary experience can be compensated for by a good recipe.
Today I would like to present to you one of the most reliable guides for preparing this dish - a family recipe for duck baked with oranges in the oven.
- Duck 1 pc.
- Oranges 2 pcs.
- Orange zest 25-30 g
- Orange juice 200 ml
- Lemon juice 70-80 ml
- Table salt to taste
- Ground black pepper to taste
- Sunflower oil 30-40 ml
- Honey 40-50 g
- Sweet wine 30-40 ml
Pour 70-80 ml of lemon juice into a large bowl, add 100 ml of orange juice to it. Next, pour in 30-40 ml of sunflower oil, as well as table salt and black pepper to taste. Mix the resulting marinade thoroughly with a spoon.
We wash the duck thoroughly, gut it if necessary, and cut off the head. Wipe the carcass with paper towels and place in a plastic container. Pour the marinade over the prepared duck, wipe it by hand, trying to distribute the liquid as evenly as possible inside and outside the carcass.
Place the carcass in the marinade in the refrigerator for about an hour, or better yet, overnight. During proofing, the duck must be turned over several times and rubbed with marinade.
Remove the marinated duck from the refrigerator and stuff it with one orange, cut into slices.
We secure the carcass with toothpicks so that the orange slices do not fall out of it during baking. Place the prepared bird in a baking sleeve and tie it tightly. Transfer the carcass to a baking dish and bake the product for about two hours in an oven preheated to 180 degrees.
Place 40-50 g of honey in a small saucepan, add 100 ml of orange juice and 25-30 g of orange zest.
Stir, pour in 30-40 ml of sweet wine, let the syrup brew a little. Stir the mixture again, put the pan on the stove and cook the syrup until slightly thickened over low heat. After this, strain the syrup through a sieve or colander.
Remove the duck from the oven and generously pour the resulting syrup over it.
Cut the remaining orange into slices and decorate the dish with the bird with them.
Stuffed duck is a bright, juicy and unforgettable accent to any holiday feast. As the famous Russian proverb says: “A duck is flat from the toe, it can be wild and domestic, newspaper and lame, very smart.” It is no coincidence that this bird is from wildlife moved to rural yards, because it is the stuffed duck that becomes the main festival of the belly, which everyone looks forward to with great impatience.
Basic principles and methods of preparation
Apples, quinces and oranges, potatoes and mushrooms - all this and much more goes harmoniously with duck meat. Filled with fruits, mushrooms and vegetables, stuffed duck with a delicious crust will be the main decoration of any celebration. It has long been a tradition in Rus' to prepare this dish for a special occasion. It’s not for nothing that they say: “A bird on the table is a holiday in the house.” Culinary traditions recommend preparing the filling from potatoes, buckwheat porridge, cabbage or mushrooms. If you want something unusual, you can stuff the duck with cherries, oranges, quinces, as well as nuts or mushrooms.
Before considering this or that recipe, it is worth getting acquainted with some of the features of duck meat.
Carcass preparation
There is plenty of fat in duck, so it is better to remove excess fat when cutting. This is especially true for the area near the paws and tail. It is also recommended to remove the skin from the neck. The duck takes a long time to bake, so it is advisable to immediately remove the very tips of the wings - they will burn anyway. Duck tail contains specific glands that give the dish a rather unpleasant taste. If it is not removed, the stuffed duck will be ruined.
The bird should be thoroughly cleaned of stumps and remaining feathers. This is very convenient to do with ordinary tweezers. You can singe it over the fire. After this, the duck needs to be washed again and dried with a paper towel.
When the carcass is completely processed and cleaned, you can begin preparing the filling. But before that, you should coat the duck with spices and marinade. Regular salt and black pepper mixed with basil, curry, Italian or Provençal herbs - all this goes perfectly with duck meat. Many people prefer to add mayonnaise, sour cream or mustard to the marinade.
Culinary features
Of course, before stuffing the bird with a wide variety of fillings, it is necessary to remove the insides and rinse it well. The duck is stuffed by putting the stuffing into the hole in the belly, which is then sewn up with strong cotton thread. You also need to close the hole at the top of the body - just wrap the skin from the neck inward and fasten it with thread.
A whole duck stuffed is baked in a duck casserole or in a special sleeve. You can simply wrap the carcass in foil and put it in the oven, greasing it with the remaining fat. It is advisable to cook the dish in the oven, but no one forbids doing it in a slow cooker or in a casserole dish. Optimal temperature- 200-250 degrees. It is difficult to say how much time is needed. As a rule, at least two hours. During the cooking process, the stuffed carcass needs to be tossed and turned.
Stuffing for duck
This is not to say that it is friendly with absolutely all products. Still, there is a certain pattern that should be followed in order to get a truly tasty and festive dish. For example, very often buckwheat or rice porridge, as well as potatoes, are used as filling. The duck is stuffed with apples and sauerkraut. Nuts, dried fruits, prunes, dried apricots and raisins are the ingredients that go well with duck meat.
The bird can also be stuffed with fruits and vegetables. It is worth saying that they are first stewed or fried. The main ingredients are most often sautéed onions and carrots. Sweet pepper- another component that goes harmoniously with duck meat. Simply put, there are a great many options for stuffing a duck carcass. All that remains is to choose the most suitable recipe.
Stuffed duck: best recipes
Filling from sauerkraut definitely deserves the attention of housewives, and all because this particular component harmoniously complements the taste of duck meat. So, to prepare the dish you will need the following ingredients:
- Vegetable or olive oil.
- Almost a whole kilogram of sauerkraut.
- A handful of dried apricots.
- Two medium sized onions.
- Two small apples.
- The duck carcass itself (gutted and cleaned according to all culinary traditions).
The cabbage needs to be washed and drained in a colander. Cut the onion into half rings and fry in a deep frying pan. As soon as it begins to acquire a characteristic shade, you need to add cabbage and continue frying at high temperature. As soon as the cabbage begins to change color, you can remove the pan from the heat and place its contents in a colander to drain off excess oil.
Peel the apples (from peel and core), cut into small slices and mix with cabbage, after which you can stuff the duck carcass and put it in the oven.
Let's continue to look at recipes for stuffed duck.
Oranges, apples and rice
This recipe will appeal to all lovers of classic dishes and gastronomic combinations. The duck itself takes about three hours to cook. Of these, only 40 minutes will be spent on preparing the ingredients. Products needed for cooking:
- Duck carcass (about 2 kg).
- 1 cup rice.
- 3 medium apples.
- 2 small oranges.
- 2 tablespoons olive oil (can be replaced with the same amount of mayonnaise).
- Red sweet paprika (teaspoon).
- Salt, freshly ground black pepper.
- Butter.
- A teaspoon of curry.
First of all, you need to defrost the duck carcass. This should be done in the refrigerator, not at room temperature. After this, the bird must be cleaned of any remaining feathers and entrails. You can safely throw away the remaining lungs and excess fat. Find a large needle and strong cotton thread with which to sew up the place where the duck's neck used to be.
Now the bird needs to be thoroughly rubbed with salt, pepper and chopped garlic, not forgetting inner part. While the duck is marinating, you should put a saucepan on the fire and boil 2.5-3 liters of water in it, add salt and cook 1 cup of washed rice until 90% done. After this, drain it in a colander and rinse with cold water.
Salt the cereal, add a tablespoon of aromatic spices and the same amount of butter. Peel and core one large apple and chop into small cubes. Also peel the orange and try to remove the white fibers as much as possible, also cut into small pieces. Mix fruit and rice. Stuff the duck with this mixture and sew it up with beautiful stitches. It’s good if you can leave it like this in a cool place overnight. In the morning, the bird should be generously greased with olive oil or mayonnaise, a mixture of seasonings and salt.
Pour the remaining fruits, previously peeled and chopped, onto a baking sheet with high sides, and place the duck directly on them. Now you can put it in the oven. The dish will take about three hours to prepare. However, after 2 hours you should check the degree of readiness of the duck.
Royal duck
This dish will quickly disappear from the plate - you'll see. To prepare it you will need the following ingredients:
- 1 duck carcass;
- 250 grams of prunes;
- 2 chicken legs;
- 1 chicken egg;
- 10 thin pancakes.
The recipe makes approximately 20 servings (100 grams each). This dish will take about three hours to prepare, including the time required to prepare the ingredients. This dish is a little more difficult to prepare than duck and oranges, but it is really worth it.
Step-by-step cooking recipe
The duck carcass, as in previous recipes, needs to be thawed, cleaned of all excess, rinsed thoroughly and dried. But that's not all. The royal duck also requires a royal approach - you will also have to remove all the bones! There is nothing to worry about if the skin breaks during the process - it can be sewn up with regular cotton thread.
The duck, cleaned of all excess, must be peppered and salted, not forgetting the inside. Now you can prepare the minced meat for the filling. First of all, you need to fry 10-15 thin pancakes. One liter of milk, 1 chicken egg, flour, salt and sugar - the pancake dough is ready! They need to be cut into small squares (3*3 cm), chopped chicken legs (without skin), chopped prunes - mix everything thoroughly, add a raw egg and spices.
Now you need to sew up the duck on top and stuff it tightly with minced meat, then sew up the duck carcass completely and place it on a baking sheet. The dish is baked for about two hours. During this entire time, you need to baste the carcass with duck fat every 15 minutes - this is necessary to form an appetizing crust. You can check the readiness of the duck with a sharp knitting needle or skewer by piercing the fillet.
Remove the bird from the oven and let it cool. You can start licking your fingers!
Recipes for preparing stuffed duck can be very diverse, but the essence is the same - this dish certainly evokes a strong feeling of celebration.
Before we know it, the New Year and Christmas holidays will arrive. And with them, visits to friends and acquaintances, receiving guests in your home or country house are obligatory. And this all means that we need to foresee in advance what we will treat our dear guests with, what dish will be the main one (except for the rabbit, of course) on the New Year and Christmas table. The answer is clear - of course, a bird! Which one will depend on what you have in stock. Maybe you can get a goose or turkey, a duck, or, at worst, a fresh chicken.
Any bird, stuffed, stewed or baked, will become a decoration festive table, if it is cooked with good mood and love.
Today we have simple and complex ones that will help you choose a festive poultry dish. Don't focus too much on the name of the bird listed, as these recipes can be used to cook any bird you have on hand.
Goose is not cooked in many countries. This is one of the main dishes in northeastern France and Germany. In England and America they serve stuffed turkey, and in Burgundy they serve turkey with chestnuts. And in Russia, where New Year and Christmas tables are usually bursting with all sorts of dishes, the bird often takes pride of place.
And since you and I have had many recipes for cooking goose and turkey, the main character today will be duck. So let's get started!
Stuffed duck
You can stuff a duck with anything: porridge with liver, vegetables, fruits. Everything will be delicious and appetizing! Let's start with some tips.
...First, clean the bird well, remove all the feathers and singe it.
...Duck is a fatty bird, so before cooking, try to free it from excess fat, it will be useful to you for other purposes).
...If you are cooking wild duck, it is better to remove the skin, as it has a specific smell that many people do not like.
...If you stuff a duck with rice, you can boil it until half cooked, cook the buckwheat as well or until done, but the pearl barley should be completely cooked.
Option #1. Duck baked in the sleeve
Rub the prepared duck carcass inside and out with salt and pepper, put quartered apples inside (you can experiment and use pears or quinces instead of apples).
Place the stuffed duck in a sleeve and leave for 2-3 hours.
Then put the potatoes, cut into quarters, into the sleeve and bake in the oven.
Baking at a temperature of 180 degrees requires 45 minutes per 1 kg of bird weight.
About 20 minutes before it’s ready, open the sleeve and leave it in the oven to brown at 200 degrees.
Option #2. Duck baked in foil
Prepare the duck and grease it well inside and out with a mixture prepared from 2 tbsp. spoons of honey and 1 tbsp. spoons of salt, leave to marinate for half an hour. After this, grind everything again so that the marinade is well absorbed and stuff the belly with quartered sour apples and pitted prunes.
Sew up the belly, wrap the duck in foil and bake for 2-2.5 hours. Then unwrap, drain off all the fat, and bake for 30 minutes until golden brown.
You can cook goose in the same way, but you need to keep it in foil longer.
Option #3. Duck stuffed with rice
Prepare a marinating mixture of salt, ground black pepper, mustard, sour cream and crushed garlic. Grease the duck inside and out and place it in a cool place for a couple of hours.
Boil 1-2 cups of rice (depending on the size of the bird) until half cooked. Cut 3 apples (preferably sour ones) into quarters, mix with rice and stuff the carcass. You can optionally add dried apricots with raisins, prunes (whatever you like) to the minced meat, they will not spoil the taste, but on the contrary will give it a new shade.
Sew up the stuffed duck, wrap it in foil and bake in the oven for 2.5-3 hours at 200 degrees.
You can cook the duck in a duck pot or simply on a baking sheet, pouring the juices over it from time to time.
Option number 4. Roasted country duck
You will need: 1 duck weighing 1 kg, 50 g of vegetable oil, 1 onion, 200 g of dried apricots and prunes, 600 g of potatoes, 1 orange, 1 tbsp. spoon of flour, head of garlic.
The duck is rubbed with salt, pepper, oil and dried well. The duck is stuffed with chopped onions, garlic, dried apricots and prunes. Potatoes are placed in blocks, rubbed with oil, in a roasting pan, and the duck is placed on it. Bake without a lid for half an hour at a temperature of 250 degrees to render out excess fat. Then add orange juice and simmer with the lid on for another 20 minutes. Place on a plate and sprinkle with herbs. Add the toasted flour to the broth remaining in the frying pan and cook until it thickens.
The resulting sauce is poured over the duck and garnished with beets.
Duck baked in the oven
Duck meat according to this recipe turns out to be very tender, it just melts in your mouth. You can bake duck with or without minced meat.
Place the prepared carcass in boiling water (necessarily in boiling water, and not in hot water, much less warm or cold water). Bring to a boil, but do not boil, drain the water and repeat the procedure a second time. Inspect the duck; now you can easily remove all remaining feathers.
All that remains is to marinate the duck using your favorite marinade and leave it for 6-8 hours, or overnight.
Then take a whole one (you can do without it), pierce it with a knife or fork in several places and place it in the belly, sew it up or fasten it with toothpicks, place it on a baking sheet and put it in a preheated oven.
Bake at 180 degrees for about 2-2.5 hours, periodically pouring the resulting juice over the carcass.
Well, if you want to stuff a duck, do it!
If for some reason (who knows, maybe time won’t allow it, you’re too lazy to mess around, or the oven isn’t in order) you can’t cook stuffed poultry, you can choose another method of cooking it.
Duck stewed with vegetables
Option #1
Chop the duck into portions and place in a duck casserole, cauldron or cauldron. Put 0.5 kg of salted cabbage (more is possible), 2-3 large sweet apples, cut into pieces, several potatoes, not very coarsely chopped, chopped onions. Add your favorite seasonings and add water so that it just covers the food.
Simmer over low heat until done.
Option No. 2
You will need: a large duck weighing 2-2.5 kg, carrots and onions to taste (but it’s better when there are a lot of them), salt, ground black pepper to taste and favorite spices if desired.
Chop the prepared duck carcass into portions. You can leave the bony pieces and cook broth on them. We will need it for noodles, which will be an excellent side dish for our dish.
Season the pieces with salt, pepper, sprinkle with spices and fry in a frying pan with vegetable oil until golden brown. Place in a saucepan.
Fry a lot of onions in the same oil, and then add a lot of grated carrots - this will be the base of the sauce.
Place the fried dressing in a saucepan with the duck and add water. Simmer for about 30 minutes over low heat until the meat easily separates from the bone.
Noodles for the side dish can be prepared using broth from duck bones. Or you can simply boil water, add a little vegetable oil, dry mushroom powder and pasta. Cook the noodles excess water drain and serve along with the duck.
Duck with eggplant
You will need: 1 duck weighing 1 kg, 6 eggplants, 1 large onion, 2 tbsp. spoons of flour, 5-6 tbsp. tablespoons vegetable oil, 3 tomatoes, parsley, salt, ground red pepper to taste.
Peel the eggplants, cut lengthwise into 4 pieces, which are then cut into 2-3 pieces, add salt, and put in cold water for 10-15 minutes to remove the bitterness.
Fry the prepared duck pieces in oil until golden brown.
In the remaining oil, sauté finely chopped onion, add flour and lightly brown, then season with salt and red pepper, add peeled tomatoes, sliced, and pour the resulting sauce over the duck pieces. Add boiling water until the meat is completely submerged and simmer over low heat. Add eggplants to the meat, cooked almost until done, and simmer for another 15-20 minutes, then remove from heat and sprinkle with chopped herbs to taste.
Roast duck
You will need: 1 kg duck, chopped into pieces, 500 g potatoes, 2 onions, 1 carrot, 1 tbsp. spoon of flour, 2-3 tbsp. spoons of sour cream, vegetable oil for frying, bay leaf, black peppercorns, salt to taste
Fry the duck pieces on both sides without fat and place in a pan. Coarsely chop the onion and fry until golden color. Cut the carrots into cubes. Combine onions and carrots with meat.
Peel the potatoes, cut each into 4 parts, wash and wipe with a napkin. Fry in plenty of vegetable oil until a crust forms. Place on top of the duck.
Dilute sour cream hot water(1/2 cup) and pour up the side into the pan. Boil. Reduce heat to low and simmer until tender, add salt, pepper and spices.
Serve piping hot, sprinkled with herbs.
Let New Year
Happy star
Will enter your family comfort,
Hastily with the old year
Let all the troubles go away!
Let every day
will warm you with warmth
And it will bring a lot of happiness,
And all doubts will be dispelled
Coming
at midnight New Year!
Only those who don’t know how or have never tried to cook it don’t like duck meat. This is a delicate and aromatic product, a real delicacy. Previously, this particular bird was cooked for all holidays, but over time, other products became more common on tables.
In fact, it is impossible to replace duck dishes with anything. The aroma, color and taste are simply unique. There are a huge number of options for what exactly to cook from this bird. Those who like to experiment in the kitchen can do whatever they want with meat, as it goes perfectly with any product. A perfect, harmonious tandem of duck with fruits and berries.
One of the most popular dishes isstuffed duck. The filling of such a dish is filled with whatever you want, whatever you have enough imagination for - that’s what it will be. The good news is that no matter what ingredients are inside, the taste will be incredible.The main thing is not to overcook the dish on the fire. Because a juicy and appetizing carcass can result in a tough and dry duck.
Stuffed duck deserves the status of the main decoration of the holiday table. Besides taste qualities, poultry meat is very healthy and rich in vitamins and omega 3, which is important for food. But it can only be called dietary if you do not eat the skin, since it is under it that the bird accumulates fat.
Stuffed duck is not only tasty, but can also be healthy
Of course, due to its fat content, eating duck meat is often not recommended for people who are prone to obesity. But still, the meat of this bird increases hemoglobin and normalizes activity nervous system. In addition, the duck has a huge number of other positive properties, has a beneficial effect on the human body.
Traditional recipes from such meat are simply masterpieces that everyone should try and, if not cook, then at least eat. If you cook the bird correctly, the fat will flow out during the cooking process and soak the side dish inside, which will make it very tender, juicy and tasty. The meat itself is simply a delight. Especially if you give preference to quality products, poultry raised on natural feed in environmentally friendly conditions.
For those who want usefulstuffed duck, it is not recommended to use potatoes as a filling. In addition to an excess of starch and not the most good combination enough fatty meat with carbohydrates, the dish will turn out to be high in calories, although very filling and tasty. Therefore, select the most optimal and interesting recipes and prepare this unique dish in healthy variations.
A wonderful table decoration, great option for lovers of varied food, truly holiday food– all this can safely be said about this stuffed bird.
Do you want stuffed duck for your holiday dinner? Prepare it according to the recipes we offer
The cooking process is, of course, important point, but long before this you need to buy the product from which you plan to prepare it. For a successful dish, you need to choose the right meat. When choosing, pay attention to the fact that the skin is light pink in color and uniform. No bruising dark spots and feathers. Look carefully at the color of the bird's fat, as it can indicate its age; in young birds it is yellowish, and in older birds it has a brown tint. If inherent green, then the product is no longer fresh. The smell is also important - it should not be sharp or sour. You will always find fresh and high-quality food in the Meat Paradise store. On our shelves only fresh products that meet the highest quality standards.
A very important point in cooking is preparation. Tostuffed duckIt turned out perfect, it needs to be carefully processed. First, you should cut off all visible fat, since the bird itself is quite fatty and you definitely don’t need any extra. Remove the tips of the wings, because during a sufficiently long cooking time, they will simply burn, which can ruin the overall flavor and appearance. The rest of the wings can be wrapped in foil and opened literally 5-10 minutes before removing the dish from the oven.
Be sure to rinse the inside of the bird well and remove the rump. Never prepare the product until it is completely thawed if the bird was frozen. Always coat it well with any spices before you start stuffing. The most popular ingredient for rubbing poultry is garlic. Just to prevent it from burning, dilute the crushed product with olive oil. Having chosen the right meat and prepared it, the question arises: how to stuff a duck? There are as many variations as you like. Here are just a few:
- Fruits. The most popular option, of course, is with apples. During the cooking process, apples acquire a special taste, and the consistency turns out to be puree, which can also be eaten. Pears, prunes, oranges... All you have to do is turn on your imagination and get creative.
- Vegetables. Potatoes are the undoubted leader, although not the most useful option. There are other products that pair equally well with duck.
- Porridge. The dish turns out to be satisfying, although it is considered less festive. But it all depends on how interesting and unusual the filling will be.
3 best ideas for stuffed duck:
- Sauerkraut for stuffing this meat is simple ideal option, since its acidity perfectly complements the non-standard taste. Add grated sour apples, white wine, onion half rings and spices to the cabbage as desired. Fill the duck with all this and sew up the hole so that the juice does not escape. Place in the oven.
- With prunes and rice - the combination is simply bomb. Cook the rice a little, but do not cook until done. Cut the prunes into two parts and mix with rice, add dried basil and garlic. Dry the onions and carrots without oil over low heat. Season the entire filling with salt and pepper and stuff the duck. If you're scratching your head,How can you stuff a duck?If it is unusual and original, then this recipe will conquer you. After cooking, we recommend serving the meat, sprinkled with well-fried walnut and top with cranberry sour sauce. Simply incredibly tasty, and most importantly, very unusual.
- With mushrooms and couscous. For this you will need porridge and champignons. Wash all the ingredients, mix the raw mushrooms with the porridge, add cheese with the smallest percentage of fat content. Add spices and herbs that you like. Fill the bird.
How to stuff a duck?Just fill it with your favorite ingredients and bake. It is important to remember that in order to get exactly stuffed bird, always sew up the place through which you filled it. During the long cooking process, there is a chance that the filling will scatter on the baking sheet and will dry somewhere separately, and not inside the duck. Also remember that you need to fill it very generously, because during the cooking process the amount of filling will decrease in volume. This is the only way you will have a truly harmonious combination of products, and not side dishes and meat separately.
Another topic of concern to housewives ishow to cook stuffed duckso that it is juicy. Helpful Tips:
- Calculate cooking time based on the weight of the bird. It will take 40 minutes to cook one kilogram of meat at a temperature of 180 degrees. If you have a 2kg duck, then, accordingly, 80 minutes and add another 20 to brown the crust.
- Use a special baking sleeve, and 20 minutes before cooking, cut it to bake upwards.
- Lubricate the skin with a little honey, then a golden crispy crust is guaranteed.
- When finished cooking, immediately remove it from the oven to avoid drying it out. You can cover the dish with foil and let it rest a little before serving.
Quality products, imagination, desire. No magic. Only basic knowledge and your dish will be at restaurant level.
For the old New Year, I cooked duck stuffed with potatoes. Anyone who has ever cooked this bird knows how delicious it turns out! Of course, it is important not to overcook this duck in the oven so that it does not turn out dry. It is convenient to cook the duck in a baking sleeve, then it will turn out just perfect.
Duck stuffed with potatoes is a festive dish that is perfect for any feast.
To cook duck, prepare all the necessary products from the list. I got a large duck, more than 3 kg, so I removed the neck and wings, and also trimmed off all the excess fat. As a result, I was left with 2.5 kg.
The duck should be washed and dried well, rubbed with a mixture of salt, garlic and pepper. I used crushed red pepper and granulated dry garlic. Then brush the duck with a thin layer of mustard and pour lemon juice. Place the duck in a suitable container or mold.
Cover the duck with cling film and put it in a cool place for a day or a little less.
After time has passed, we take out the duck, remove the film and prepare the filling. Potatoes need to be peeled and cut into slices, put in a bowl. Cut the apple into slices and add it to the potatoes. Cut a few cloves of garlic into slices and add to the potatoes. Season the filling with salt and pepper, add Provençal herbs. Also add a spoonful of vegetable oil and mix everything thoroughly.
Place the filling inside the duck. I fit 500 g of potatoes and a medium apple.
Sew up the hole or pin it with toothpicks.
Carefully place the duck in the sleeve and tie it on both sides. Place the sleeve on a baking sheet. Preheat the oven to 180 degrees, place the duck in it and bake for 2 hours. If the duck is small, then less time will be needed.
Mix honey and soy sauce. Cut the sleeve at the top, scoop up some of the juice that was released during the baking process and pour it over the duck, then brush it with a mixture of honey and soy sauce using a pastry brush. Increase the temperature to 210-220 degrees, if available, then turn on the convection mode. The duck will brown in 10-12 minutes, but you can adjust this time and bake until the desired crust color.
Leave the finished duck to rest in the oven for 20-30 minutes, then transfer it from the sleeve to a plate. Remove toothpicks.
Serve delicious duck stuffed with potatoes to the table.
You can serve the duck with herbs, tomatoes and potatoes.
Bon appetit!
