Roast duck dish: an old recipe. Video
Finding descriptions of medieval holidays in books, one cannot but admit that both village and royal tables were distinguished by their sophistication and abundance of dishes. Not feeding guests in the old days is a very shameful act. Now, if you want to join the style of your ancestors, you can easily, but not without imagination, cook some food known centuries ago. Here is the simplest duck recipe that has come down to us through antiquity.
If you change the Chinese oven with an open fire or the usual one with cast iron and a grip for a modern oven and brazier (with a non-stick coating), you can adapt any old recipe for roast duck to current tastes. For cooking, purchase everything you need in advance:
• 1 duck, already plucked and gutted (it is not very pleasant to spend a day with a slipping carcass); • turnips, 2-3 pieces; • chicken broth, about 0,5 l; • lingonberry jelly (can be made from red currant); • 1 onion and 1 carrot (all finely chopped); • a bottle of red wine (will give a fruity aroma); • seasonings – the most important nuance of the dish (not counting the duck, of course): salt, black pepper, parsley, thyme, a couple of bay leaves and finely chopped celery stalk (2 is possible).
The most extraordinary roast duck is cooked in Beijing. Sophisticated cooking technology provides it with a light pear aroma, a hint of malt sugar in the taste and, of course, tender meat, lean and easily separating from the skin
To make the simple recipe for fried duck not complicated, preheat the oven, dry the carcass by wrapping it in a towel or a thick napkin, and then pierce the skin in several places with a fork (the holes will allow excess fat to flow out).
Duck should be lightly grated with salt and pepper and placed on a wire rack over a baking sheet in the oven. Turn the degrees down a little and make the duck sauce, but remember to pour any accumulated fat out of the baking sheet. You can also water the duck a little with it, and also fry vegetables with celery on it. After roasting them in a deep saucepan, they are mixed with wine, spices and broth and boiled (in our case, evaporated) until thick. Then the sauce is filtered, more spices are added to taste.
After all these manipulations, look into the oven again. If the duck looks to be cooking for at least half an hour (it has already squirt, but has not yet brownish), drain almost all the fat that has come from the baking sheet, leaving a little on the bottom in an even layer (no more than 1 cm), cut the boiled turnip into cubes or slices and send back to the oven.
When ready, do not take the roasted duck out of the oven right away: the fat will still drain from it, the duck will cool slightly and it will be easier to butcher it.
The virtuoso chefs cut the duck into at least 100 pieces. This is considered the highest skill
Place the duck on a platter, and serve the warmed sauce and lingonberry jelly with it. This will make the taste brighter.
The simplest duck recipe can be done by any housewife, and, no doubt, roast duck will become her signature dish.