Duck for many housewives is a festive dish. Classically it is stuffed with apples and baked in the oven with a whole carcass. I propose an excellent alternative - let a duck stuffed with oranges appear on your table.
Photo of the finished duck Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Since duck does not appear on store shelves so often, many housewives are not well familiar with the rules and subtleties of its preparation. In this article I will try to talk about the most important nuances of cooking crispy duck.
- First, many people mistakenly compare duck to chicken. The difference between these birds is that the duck is fatter and has more calories. Therefore, the main point in cooking duck is the thorough removal of the fat layer.
- Secondly, if the duck is frozen, then it should be thawed in stages: first, during the day in the refrigerator, then at room temperature.
- Another secret - the carcass should be cooked for several hours, then the fat will melt well and the skin will acquire a fried crust.
- If the bird is not plucked enough and hairs remain on it, then they should be removed by scorching over the fire of a gas stove - the hairs and feathers will quickly burn.
- Duck should always be sent to the oven when it is well heated.
- You should choose an older duck for cooking, it has more shades of taste and flesh. Average bird weight is about 2 kg. The younger, smaller duck has lighter skin.
- In order for the poultry meat to acquire a more subtle taste and aroma, the carcass can be grated with various spices and spices. For example, dry white wine, soy sauce, or ginger powder.
- You can stuff a bird not only with accustomed apples or oranges, other products are also suitable: pears, cereals, vegetables, dried fruits, sour berries, sauerkraut, soaked lingonberries, nuts.
- The best herbs for duck are greens: dill, thyme, basil, parsley, and others to taste.
- In the preparation of baked duck, the main thing is to achieve juicy and soft meat with a rich taste. Therefore, the baking time should be correctly calculated - 45 minutes per 1 kg of duck meat, plus an additional 25 minutes to brown the carcass.
- To determine the readiness of the duck, you can pierce the thickest part of it with a knife. If the knife enters easily, the juice is released without blood, then the duck is ready.
- Caloric content per 100 g - 230 kcal.
- Servings Per Container - 1 Bird
- Cooking time - 2 hours for marinating, 2-2.5 hours for baking, plus preparation time
Ingredients:
- Duck - 1 carcass
- Oranges - 2 pcs.
- Pumpkin - 150 g
- Mayonnaise - 150 g
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Any spices to taste
Cooking duck with oranges
1. Prepare the marinade. To do this, pour mayonnaise into a bowl and add any favorite spices, pepper and salt. Stir the spices well.
2. Prepare the filling. Wash, dry and cut the orange into cubes, although you can peel it and disassemble it into slices - this is a matter of taste. Peel the pumpkin, wash and cut into medium pieces.
3. Prepare the bird. If it's frozen, defrost it as described above. If there are hairs, singe them. After that, remove all fat, especially a lot of it in the tail, wash the bird, dry it with a paper towel and stuff with oranges and pumpkin.
4. Brush the poultry with spiced mayonnaise.
5. Wrap a baking sleeve over the carcass and marinate for 2 hours. After this time, preheat the oven to 200 degrees and send the bird into it for about 2 hours, since the specific cooking time depends on its weight - 45 minutes of baking 1 kg.
6. Put the finished duck on a dish, put the filling around it and serve it to the table.
See also the video recipe on how to cook duck marinated with apples, oranges and honey.
