To make the duck very tasty and the dish as healthy as possible, choose a homemade duck, which is 3-4 months old. Cooking methods can be different: it can be fried, stewed, and baked. The most famous recipe is Peking duck, and the most delicious way to cook it is to bake it in the oven with a whole carcass, but you can cook it in pieces.
When stuffing, there are many different classic filling options: apples, oranges, cereals (rice or buckwheat, it is very tasty to add mushrooms to them), vegetables are very popular, berries can be used. Do not be limited to famous fillings – feel free to fantasize and experiment!
It is very important that the poultry meat is soft, juicy and has a rich taste. To do this, you need to correctly calculate the cooking time: so that the duck does not remain raw, set aside 45 minutes for 1 kilogram of meat, if the carcass is whole, and about 90 minutes for roasting the duck in pieces.
Here are some rules to follow to make your meal perfect:
• for the meat to be juicy and have a rich taste, choose juicy fruits as the filling: sweet and sour apples or oranges. Also, for this purpose, you can use berries, for example, cranberries or lingonberries;
• before roasting the duck, some housewives boil the carcass in water for 20 minutes. And then they cook according to the traditional recipe, after which the duck will never be damp;
• in a cast iron duck, duck meat is especially tender;
• Cooking duck in a slow cooker will preserve the maximum of useful substances, the meat will be juicy and melting in the mouth, but without the crispy crust so beloved by many;
• so that the duck is golden brown and has a delicious crispy crust, periodically take it out of the oven during baking and pour over the fat released during frying;
• if you are cooking a dish in foil, in a sleeve or in a dish with a closed lid, take off the foil 20 minutes before the end of cooking, take it out of the sleeve or simply open the lid so that the duck is slightly browned.
• since duck meat has a special flavor, it is advisable to marinate it for a long time before cooking. For example, the traditional Peking duck is marinated throughout the day. For the marinade, use lemon juice, wine, vinegar, herbs and spices;
• also, so that there is no specific smell, it is better to cut off the tail of the carcass immediately before cooking.
Ready duck is served with various sauces, vegetable salads, various side dishes, and dry red wine can be an excellent addition.