Duck recipe

Braised duck with onion rolls

I tried this dish for the first time at a party, quite recently (I actually came to this “visit” by accident). A very tasty, satisfying dish, the taste is somewhat reminiscent of “beshbarmak” and “manti”, something in between these tastes. My husband is currently preparing this dish (for some reason), so his hands are in the photo.

Duck with fruit, lacquered with honey

I looked on the website... there are a lot of recipes for making stuffed duck. quite a lot. )))I don’t think I’ve found one... When produced using this method, the duck comes out soft... it doesn’t have any special features. flavor and does not require a huge investment of time. fast and delicious..)) In general, like in a Chinese restaurant))) you'll lick your fingers!! Maybe someone will need it!!))) Happy New Year.

Christmas duck “A secret from around the world”

When saying goodbye to the outgoing year, it is customary to take stock. Let me sum it up: this year at Povarenka made me rich with several TON friends. This year I started getting acquainted with the dough, I started experimenting with different flavors and recipes from different states on KN. This year brought me several awards and honorable mentions from “Cook”! This year I started the column “In secret from around the world” in the magazine “Home Restaurant” (Germany) thanks to the website! This Christmas duck is a very successful experience. Here I collected various technologies and spices from the Internet, it turned out very tasty, and - a secret from all over the world - I am sharing it with you! Happy holidays.

Stuffed chicken baked in duck “Multiptitsa”

Have you ever regretted that a delicious roast duck has only two legs and only two wings? This situation can be improved! 4 legs and 4 wings! True, you will have to work hard, but this is the FAMILY DISH OF THE YEAR! To say it's delicious is an understatement! This is truly a royal dish with a generous taste! Multibird meat melts in your mouth! This is how we celebrated the Old New Year and my achievement of the FIFTH LEVEL. Long live the Cook! YAY. For the “Family Dish of the Year” competition

Ginger duck

The duck came out incredibly soft - with the smell of ginger, and the mustard gave it this unforgettable softness. A very “homey” bird with potatoes, which, soaked in duck juices, became incredibly tasty. Well, of course, I can’t imagine a duck or goose without apples, so I hid a few for myself.

Peking duck

Delicious, and, in my opinion, quite exotic. You need to start cooking the day before serving.

Boneless duck drunk

A very tasty and fragrant duck, a truly ceremonial dish. The inside fits perfectly into the duck. At the gala table there will be an obvious winner.

Duck with sauerkraut and apples

I bring to your attention a ceremonial recipe for duck stuffed with sauerkraut, apples and onions. This common dish belongs to the eternal Russian state cuisine, in which baked poultry always dominated the ceremonial table. The dish has a tender, juicy and amazing taste. The catchy taste of sauerkraut stewed with apple compensates and neutralizes the fatty duck, and the duck complements the cabbage with its unforgettable smell.

Sauerkraut cabbage soup with duck

Embroidering II. And this is cabbage soup... made from sauerkraut with duck. Or, if you prefer, one more embroidery. And what to do? This food is one of the most beloved in our family, and the abundance of recipes and methods - production technologies - is incalculable. That's …. In general, anyone who is curious will read it and learn something for themselves. And whoever doesn’t will… take it and switch it to another channel. It's a personal matter. So, I propose to talk about sour cabbage soup. Yes, yes, exactly that. SOUR cabbage soup. And let a bunch of theorists come running at the moment, shaking them with extracts from various...pedias and cookery books where it is written..., although, in general, let them themselves say what is correctly called and how. And here, “in Maryina Roshcha, the people are more ordinary,” so we will cook and eat cabbage soup that is specifically SOUR, and not…. So, cabbage soup. Let me emphasize once again that I will only talk about sour cabbage soup here. That is, made from sour or, if it is more convenient for someone, sauerkraut. Because cabbage soup, no matter how you look at it, presupposes the basic and fundamental thing - the presence of cabbage in it. A note about cabbage soup made from the freshest cabbage. I don’t like cabbage soup made from fresh cabbage. And since I am writing the post, there will be no conversation about such Shch, although they exist and feel great without me. If anyone is against it, then please go to the stove and take the camera in your hands. Personally, I'll just be happy to take a look. But not more than that.

Duck shurpa “Forest”

I saw the recipe on the “Hunting and Fishing” channel, everything was in stock - why not cook it. My fisherman is in ecstasy, what else is needed?!

Duck . Duck is not considered a dietary product like chicken, but the meat still contains a huge amount of essential substances. Duck meat is black (dark brown, brown-red) and has beautiful taste properties.

Duck can be prepared using various methods: boiled, fried, stewed, salted, smoked, baked (either completely or in parts). A more common dish is duck with apples, which is most often prepared for Christmas. In addition to apples, duck can be stuffed with sauerkraut, mushrooms, rice with raisins, buckwheat or pearl barley, oranges, mashed potatoes, etc.

If the duck is very fatty, then before stuffing it, it is better to trim off the excess fat.

Duck also makes a very tasty pilaf, roast, vegetable stew, jelly, jellied meat, and it is also added to meat salads.

Duck fat and duck liver are used to make various pates.

Duck meat can be ground into a meat grinder.
Meatballs, cutlets, and meatballs are prepared from the purchased minced meat. The first courses are cooked in duck broth. Usually these are borscht, rassolniki, solyanka. To make duck, culinary experts recommend using different seasonings: pepper, basil, onion, dill, parsley. Greens are considered an ideal seasoning for poultry. The duck will turn out tasty if you grease it from the inside with a mixture of garlic and honey.

Before you start making a duck, you need to choose a dish. It is best to cook the bird in a duck pot or any other pan with thick walls. A baking sheet with the highest sides is also suitable for these purposes.

It should also be taken into account that during production, duck meat expands, both outward and inward. Therefore, it is necessary to stuff the bird loosely so that the inside does not leak into the duckling shell.

The duck takes at least an hour to cook. If the carcass is large, then longer, but not more than 2 hours.

Recipes

2 hours 30 minutes

Duck wings with Jack Daniels sauce

Ingredients

Jack Daniel's Whiskey

{Instructions} for production

Marinate duck wings with salt and curry and bake for 15 minutes at 200C.
Cut the top and bottom off the garlic. Remove the top husk, but make sure that the garlic does not fall apart. Sprinkle with oil, cover with foil and bake in the oven for 1 hour at 160 degrees. Remove from the oven and let cool.
In a small saucepan over medium heat, combine water, pineapple juice, teriyaki, soy sauce and brown sugar. Bring to a boil, stirring, then reduce heat to low.
Add all other ingredients and stir.
Squeeze 2 tablespoons of baked garlic and add to the sauce.
Cook over low heat for 35-45 minutes, or until the sauce has reduced by half - it should be thick and syrupy.
Place the wings on a plate and serve with sauce.

2 hours 45 minutes

Ingredients

{Instructions} for production

Place the half duck carcass in water and cook for 2 hours.
Fry the onion and garlic until golden brown.
Mix walnuts, pistachios, onions, garlic and cilantro.
Separate the meat from the half carcass and place it on a plate.
Pour the nut mixture with duck broth and beat with a blender until creamy.
Then pour the nut mixture into the duck meat and decorate with nuts and herbs.

Duck roast beef with tangerine sauce

Ingredients

Duck fillet with skin

Balsamic White Vinegar

{Instructions} for production

Salt the duck fillet and fry on both sides for 5 minutes.
Peel the tangerines, put them in a saucepan and put them on the stove.
Add sugar, vinegar, barberries and basil to the tangerines and leave over low heat until jammed.
Cut the duck into thin slices and place on the sides of the plate. Place the salad in the center of the plate and spread the tangerine sauce on the duck.

Ingredients

Duck fillet "Duck Farm"

{Instructions} for production

Wash the fillet in water and dry. Make deep cuts crosswise on the skin.

Season with salt and pepper and leave to marinate for 30 minutes.

Heat the oil in a frying pan and place the fillets, skin side down. Fry for 3 minutes on each side.

Wrap the fillet in foil, let it “rest”, and after 7-10 minutes fry again for 2 minutes on each side.

Cut the hot duck fillet into slices and serve with fresh herbs and berry confiture. Bon appetit!

Duck recipe

We prepare duck soups and main courses, appetizers and baked goods, salads and pancakes. What and how to serve duck with. Duck making traditions in different countries. Festive recipes with duck.

Meat in general and duck in particular are excellent, but even the most desperate meat eater will find it difficult to live without.

Cassoulet (French: Cassoulet) is a stew of meat and beans, common in French cuisine. At first.

Duck pate is a traditional dish of French cuisine. Baked in the oven for several hours.

Duck confit is a brand of French cuisine, a real delicacy that is loved by millions of gourmets.

Duck meat {itself} is quite fatty. Therefore, it is most often prepared with products that...

How do you cook duck in the oven? Do you stuff it with apples, rice, cabbage? Or tinker with the inside.

Peking duck stuffed with apples, oranges or cabbage - all these dishes are tasty, but...

Baked duck with apples is a classic on the festive table. Golden brown crust, juicy, light meat.

Ruddy, crispy crust... Juicy meat... Awesome smell... Making duck in the oven -.

To spice up a formal or dinner table, stew duck in pots. If there are no portions.

A dish for a dinner party, hearty and light at once. Emphasizes the good taste of the owners and.

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Recipes with duck

Duck with peaches

In the summer, you can replace canned peaches with fresh ones. Ripe sweet fruits give the dish a unique taste.

A whole duck in the oven is a rather difficult recipe, but having mastered it, you will definitely please not only your family, but also your culinary ego with an excellent result. In almost all countries, roasted duck is a common dish that is served on special occasions. If you want to amaze your loved ones with an unusual combination of duck and cherry jam, we recommend trying to cook it.

Peking duck with maple syrup

Steam vegetables for a side dish. Broccoli, cauliflower or artichokes are excellent.

Duck with sauerkraut

Before baking, the duck can be boiled for 20 minutes or marinated overnight (that is, in the dark) .

Duck with potatoes in the oven

This is a basic recipe for making duck in the oven. Baked potatoes perfectly complement the juicy duck meat and your dinner will be transformed from ordinary to festive! Duck with potatoes baked in the oven is a comfortable solution if you are limited in food. If you are tired of the combination of meat and vegetables, we recommend it.

You can also cook the duck with a lovely citrus glaze. To do this, you need to squeeze the juice from 5 grapefruits, add 100 g of sugar, 100 g of honey, boil until syrupy and cover the duck with glaze for 30 minutes. until ready. See also how to cook amazing for the holidays.

Duck stewed with apples

Recipes with duck

Dishes of duck baked in the oven - with apples, oranges and even just potatoes - are considered truly festive. Indeed, the meat of this bird has a special smell, and proper preparation preserves its tenderness and juiciness. The choice of bird, preparation before the final step of sending it to the oven, and the savory sauce also influence the outcome. We are happy to share the rules of “behavior” with a duck so that it appears on your table more often.

How to choose?

Experienced cooks constantly purchase only chilled or fresh meat. This way there is no chance of coming across a bad product.

evaluate the external appearance of the skin, if it is a little wet, light and without spots - you can take it!

Gently press your finger into the meat. There should be no dents left after pressing.

a young duck is an ideal option. How to find out that this is not an old woman? The juvenile has cartilage visible at the tip of the breast, and she also has a flexible nose, transparent fat and yellowish paws.

How to cook?

get rid of the neck and legs, gut it if this has not been done before.

Trim excess fat from neck and hindquarters. But do not remove excess skin, it will help retain the juices during baking.

be sure to make small cross cuts in the skin - excess fat will come out through them during production.

What to connect with?

This bird is great friends with fruits and berries. With oranges and apples, peaches and apricots. Sauces - creamy, sweet and sour, lingonberry and others make it even more juicy and special.