On the eve of the New Year's holidays, all the housewives are puzzled by the preparation of the menu for the New Year's table. Many people prefer a dish - baked duck with apples. But today I propose to bake this bird with oranges. Try it, you won't regret it!
Recipe content:
- Duck Cooking Secrets
- Ingredients
- Step by step cooking
- Video recipe
Duck is considered a festive dish. Traditionally, it is baked in the oven to a crisp crust that everyone loves. You can now buy duck in almost every supermarket, where it is sold both fresh and frozen. You can buy any, the only thing with a frozen bird will take longer, since it must be properly defrosted. First, it is kept in the refrigerator until soft, and then brought to full defrost at room temperature. With this method of defrosting, the meat will not lose its taste and useful properties.
Duck Cooking Secrets
- Before baking the poultry near the tail, be sure to remove all the yellow fat.
- If you are cooking a duck without a sleeve or foil, then during cooking it must be poured with fat, which is melted during the baking process.
- To make the meat juicier, use juicy filling. These can be berries and fruits - oranges, apples, prunes, lingonberries and cranberries. If a bird is stuffed with cereals, then they will take all the juices into themselves and the meat will turn out to be dry.
- To obtain tender, tasty and aromatic meat, duck should be cooked in a rooster, cauldron, ceramic, cast iron or glass molds, or in a sleeve or food foil. That is, the duck must be hermetically sealed so that it can be steamed by the steam that forms inside.
- Caloric content per 100 g - 310 kcal.
- Servings Per Container - 1 Poultry
- Cooking time - 20 minutes preparatory work, 2 hours for marinating, 2 hours for baking
Ingredients:
- Duck carcass - 1 pc.
- Oranges - 3 pcs.
- Mayonnaise - 100 g
- Ground ginger - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking duck stuffed with oranges
1. Prepare the marinade. To do this, pour mayonnaise into a deep container, put salt, pepper and ground ginger. You can also add any of your any spices and herbs.
2. Stir the mayonnaise well to distribute the spices evenly.
3. Wash the duck and dry it with a paper towel. If there are feathers left that are not plucked, then remove them. Spread the marinade on all sides and inside the bird.
4. Wrap the duck with cling film and refrigerate for 2 hours. It is not necessary to wrap it in plastic. It is convenient for me to do this so that the carcass takes up less space in the refrigerator.
5. After this time, wash and slice the oranges.
6. Stuff the bird with oranges and place it in the wicking sleeve, which is secured with clips on both sides. Heat the oven to 200 degrees and send the bird to bake for about 2 hours. The calculation of the cooking time for poultry is as follows - 1 kg of a carcass is baked for 1 hour. Therefore, the bird will cook based on its weight.
Put the finished duck on a dish and serve. If desired, you can put slices of fresh orange around the bird.
See also a video recipe on how to cook duck with apples and oranges:
Video tips and principles for cooking duck from Lazerson:
