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Stuffed duck - general principles and cooking methods
Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And that's all about her, the stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration festive table and it turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she’s not offended, it means the dish was a success, the guests are full and happy, and this is the best praise for her. It has long been a custom in Rus' to cook stuffed goose or duck for an important occasion; it is not without reason that the saying was born: “A bird on the table is a holiday in the house.” If you prefer a traditional taste, choose the filling from potatoes, cabbage, buckwheat porridge, and mushrooms. If you like something more original, you should opt for fillings such as oranges, cherries, quince, mushrooms and nuts.
Stuffed duck - food preparation
There is enough fat in duck meat, so excess fat must be cut off from the carcass, especially near the legs and tail. As well as excess skin near the neck. The duck takes a long time to cook, so the last phalanx of the wing often burns on the carcass, so it is always removed. The tail of the carcass contains two glands, which give the dish a rather unpleasant specific taste if they are not removed, and can ruin the dish. They are oval in shape and yellowish in color. If you can't find them, it's better to cut off the tail. Now the duck is completely processed, all that remains is to spread it with spices, stuff it and bake it.
Stuffed duck - the best recipes
Recipe 1: Duck stuffed with sauerkraut
The fatty duck meat goes well with a sour filling in the form of sauerkraut, which is then used as a side dish. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage gets rid of harsh acid. As a result, the meat turns out tender, juicy, and acquires a mild taste.
Ingredients: duck - up to 3 kg. For the marinade: 1 table. lie white wine (wine or apple cider vinegar), 2 tablespoons. spoon of vegetable oil, salt, a pinch of seasonings: black pepper, hot pepper, paprika, dry garlic, marjoram, basil, curry. For the filling: 800g sauerkraut, 5 sour apples, 3 onions, 80g butter, salt, pepper, 100ml dry white wine (at least water).
Cooking method
The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Coat the entire carcass inside and out. Set aside to steep for twelve hours. If time is pressing, you can reduce marinating to three hours.
The filling can be prepared the day before, so that on the desired day you can only stuff the duck and bake it. If the sauerkraut is chopped coarsely, chop it and squeeze out the liquid. Finely chop the onion, fry on butter, add cabbage and simmer for about five minutes, add apples. They must first be prepared: peel, core and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the heat to medium and simmer for ten minutes.
Set aside some of the filling and place the rest inside the duck, sewing up the belly. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duck dish or a tall dish. Place the duck belly side up on top. Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, turn the duck every 15-20 minutes and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Remove the filling and place it next to the duck on a plate.
Recipe 2: Duck stuffed with potatoes
You can’t spoil porridge with oil, just like potatoes, so this is one of the suitable fillings for fatty duck. And if you serve such a dish with various pickles - cucumbers, pickled tomatoes, sauerkraut, you can consider the holiday a success.
Ingredients: duck - 2.5 kg, 1.5 kg potatoes, 4-5 onions, 3 large cloves of garlic, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 teaspoon. mustard.
Cooking method
Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry the mixture until golden brown.
Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or into quarters.
Pour a little oil and half a glass of water into a mold or frying pan and place the duck, fill the inside of the duck with boiled potatoes; no need to sew it up. Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then cover the carcass completely with foil and put it in the oven for another hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a platter.
Recipe 3: Duck stuffed with quince in a sleeve
The technology for preparing the dish is similar to “Duck with Apples”. The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out much tastier and more interesting. And the barrel, smeared with honey, turns into a beautiful brown-golden crust when baked. Mmm, not a duck - a fairy tale!
Ingredients: duck - 2 kg, 2 large quinces. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lie honey, soy sauce, salt.
Cooking method
Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.
Wash the quince, cut into slices, remove the core. Stuff the belly and sew it up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes. Then turn the carcass over and fry for another twenty minutes. The result is a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Place the quince on a dish, divide the duck into pieces and place on top, pour over the resulting juice.
Stuffed duck - useful tips experienced chefs
— Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.
— To determine the weight of a duck, you need to proceed from the calculation - for 1 serving/350g of duck. It is worth considering that some of the guests may want extra, so it is better to take a larger carcass, with a reserve.
— If the whole carcass is baked, from time to time it is necessary to water it with the released juice so that the meat is soft and juicy.
Appetizing and rosy stuffed duck with buckwheat and potatoes - a dish for a festive family feast.
Duck stuffed with buckwheat and vegetables
Rinse the gutted domestic duck first. cold water. If the duck is frozen, leave it on the bottom shelf of the refrigerator overnight. It is this method of defrosting poultry that will preserve the taste of tender meat.
To prevent the skin of the duck from cracking after baking, I recommend taking one preparatory step. Place the bird in a clean sink and pour boiling water over it on all sides (1.5 liters). The skin of the duck will tighten after boiling water, thereby closing the pores. After this, the baked meat will turn out juicy.
I use frozen vegetables, omelette mix. Such mixtures are especially convenient in winter period when there are no fresh vegetables. For this dish, you can use the filling of your choice, for example, mushrooms, carrots, sauerkraut and celery root.
Preparation time: 2 hours.
Cooking time: 90 minutes.
Number of servings: 5 servings.
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Ingredients:
- domestic duck 1580 g,
- salt,
- black pepper,
- buckwheat (raw) 120 g,
- large potatoes 1 pc.,
- onion 1-2 pcs.,
- ginger root 5 g,
- garlic 3 cloves,
- frozen mixture of vegetables (assorted) 150 g,
- vegetable oil 50 ml,
- green onions and ketchup for serving.
Cooking process:
Rub the well-prepared carcass with a mixture of black pepper and salt and place on a baking sheet with foil.
First, pour boiling water (300 ml) over the washed buckwheat. Cover with a lid and leave the buckwheat for 30 minutes. During this time, the buckwheat will be semi-ready to taste.
Peel large potatoes and onions, remove the vegetable mixture from the freezer.
Cut the potatoes into strips and fry in vegetable oil.
Add chopped onions and frozen vegetables to the potatoes. Use ginger root and garlic here as desired.
Fry the vegetables, stirring for 7-10 minutes, add salt and spices to taste.
Combine steamed buckwheat and vegetables in one bowl, filling for stuffed duck prepared.
Stuff the duck cavity with buckwheat and vegetables.
Sew the stuffed duck with thread, tie the legs and wings.
Wrap the duck in foil and place in a hot oven (190 degrees) for 50 minutes.
To create an appetizing crust, the baked duck is poured with its own fat and juice from the baking sheet during the baking process.
By piercing the duck leg with a knife, you can verify its readiness by the transparency of the meat juice.
Baked duck with buckwheat is ready! To present the finished stuffed duck, use finely chopped onion and ketchup.
Stuffed duck in the oven: recipe and photo by Olga Bondas.
