Duck with zucchini and eggplant, at first glance, seems to be a rather unusual dish. However, it has a piquant taste and a special aroma that will definitely delight all eaters.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I propose to cook a simple and tasty dish of eggplant, zucchini and duck. A distinctive feature of the food is that it practically does not need to be cooked, just chop all the ingredients. It is usually customary to bake the whole duck, but this is not always convenient! Some parts of the carcass remain dry, others are not completely fried, and not everyone likes to tinker with the whole carcass. Therefore, many housewives prefer to cut the bird into pieces.
There are certain subtleties in the preparation of this dish. Since duck meat differs from other birds in a specific smell. If you do not particularly like this aroma, then the carcass can be soaked in cold water with lemon or pre-marinated. Soy sauce, fruit juice, aromatic spices are used as a marinade.
It is also worth knowing that the duck is high in calories and is difficult for the body to digest. For this reason, it is not suitable for dietetic food. To reduce calorie content, it can be skinned and cleaned of fat. And in order for the meat to turn out especially tender and juicy, then when baking in the oven, the bird needs to be covered with foil. 15 minutes before readiness, the protection is usually removed so that the meat acquires a fried brown crust.
- Caloric content per 100 g - 195 kcal.
- Servings - 4
- Cooking time - 2 hours 30 minutes (of which 2 hours for baking)
Ingredients:
- Any parts of the duck - 1-1.5 kg
- Zucchini - 1 pc.
- Eggplant - 1 pc.
- Sweet pepper - 1 pc.
- Garlic - 1 head
- Salt - 1 tsp or to taste
- Ground black pepper - a couple of pinches
Cooking baked duck with zucchini and eggplant:
1. Wash the duck, scrape the skin with an iron sponge to remove black tan as much as possible and wipe it off with a paper napkin. Use a sharp knife to cut it into pieces and remove excess fat everywhere. You can also remove the peel if you wish, then the dish will not be so greasy. Find a convenient baking container. This can be a regular baking sheet, glass or any other heat-resistant form.
2. Wash the eggplants, cut off the ends, cut into large pieces and arrange them in a mold on top of the bird. I use young eggplants in this recipe, so you don't need to soak them. If you use ripe fruits, there is usually a lot of bitterness in them. You can remove it by soaking the chopped fruits in a saline solution (for 1 liter of water - 1 tablespoon of salt) or simply sprinkle the vegetables with coarse salt. After keeping the fruit for half an hour, then rinse under running water.
3. Wash the zucchini, chop as large as the eggplant and add to a baking dish. If the vegetable is old, then peel it first and remove large seeds.
4. Peel the bell peppers from seeds, remove the core, cut off the tail and internal partitions. Cut the fruit into strips and place with all vegetables. Add the peeled cloves of garlic there.
5. Season food with salt and ground pepper. Cover with food foil and send to bake in a heated oven to 200 degrees for 2 hours. Remove the foil 15-20 minutes before cooking to brown the meat.
6. Serve the finished dish hot. You can serve it both independently and with any side dish.
See also a video recipe on how to cook duck baked with vegetables (Tatar cuisine).
