To make the duck very tasty and the dish was as useful as possible, choose a domestic duck, which is 3-4 months old. Methods of preparation 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 the whole carcass in the oven, but you can cook it in pieces.
When stuffing, there are many different classic options for fillings: very popular apples, oranges, cereals (rice or buckwheat, it is very tasty to add mushrooms), vegetables, you can use berries. But do not limit yourself to only known fillings – feel free to fantasize and experiment!
It is very important that the poultry meat turned out soft, juicy and had a rich taste. To do this, 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 to roast the duck pieces.
Here are some rules that will make your duck perfect:
- to make the meat juicy and have a rich taste, choose juicy fruits as a filling: sweet and sour apples or oranges. Also, for this purpose, you can use berries, such as cranberries or cranberries;
- before roasting duck, some housewives boil the carcass in water for 20 minutes. And then cooked according to a traditional recipe, after which the duck will never be moist
- in a cast iron duck meat the duck meat turns out especially tender;
- cooking duck in a multicooker will preserve the maximum of nutrients, the meat will be juicy and will melt in your mouth, but without the much-loved crispy crust;
- so that the duck was ruddy and had a delicious crispy crust, in the process of baking periodically remove it from the oven and pour the fat released during frying;
- if you are cooking in a foil, sleeve or dish with a closed lid, remove the foil 20 minutes before the end of cooking, remove it from the sleeve or simply open the lid so that the duck can brown.
- as duck meat has a special taste, it is desirable to marinate it for a long time before cooking. For example, a traditional Peking duck is marinated in a day. For the marinade, use lemon juice, wine, vinegar, spices and seasonings;
- also, in order not to have a specific odor, it is better to cut off the tail of the carcass immediately before cooking.
The finished duck is served with various sauces, vegetable salads, various side dishes, and a dry red wine can be a great addition.
Bon appetit!
