For several reasons, the duck is not so often to be found on the shelves of grocery stores. Perhaps this is why cooking meat dishes that birds are able to not all housewives. We decided to fix this unfortunate misunderstanding, and to tell you the secrets of cooking duck.
Unlike the chicken, duck meat is more nutritious and fat. That is why it is important to first remove the duck whole body fat. This can be done in several ways:
hold the duck carcass over the steam for 30 minutes - the fat must melt and drain itself;
chop the most fatty duck place a knife or toothpick so as not to hurt the meat - during the preparation of the fat will flow through these holes.
If you use the second method, cook duck, placing it at any elevation above the baking tray. This is to ensure that the meat is baked in its own fat (not to be confused with the juice).
We will open you another secret of making delicious duck meat. The crust will turn out very crispy if before send the bird in the oven, you obdadite its boiling water, for example, from the kettle. Spraying the duck, keep the carcass neck, try to pour over it with boiling water so that water does not enter into it.
Prepare the duck for a few hours, just so heated with all the fat and skin is well roasted.
If you are going to cook the frozen duck, it must be defrosted slowly. First, remove the carcass from the freezer and place on the bottom shelf of the refrigerator, soak the duck during the day, can be less. Then remove the meat of the refrigerator and leave it to defrost at room temperature.
Bake the duck in the preheated oven only.
If the duck meat is cooked properly, it has quite a strong taste and aroma, not to "get lost" among other aromas and flavors. Duck goes well with fruit, sweet and savory ingredients. Often, it is prepared with apples, pears, oranges and honey. Typically, additional ingredients are used as a filling for a duck. The most popular filling - boiled porridge with onions and garlic, dried fruits, vegetables, root crops, fruits, and sour grapes.
Not sealing to the filling does not come out to the outside, stuffed bird, or leave it in the cavity of a certain freedom. The most suitable seasoning for a duck - parsley, basil, thyme, dill and other herbs.
Very simple and original recipe for cooking duck: remove the skin from the carcass, put it on the bottom utyatnitsu upstairs put itself duck, pour in utyatnitsu juice out of 1-2 cans of canned pineapple, pineapple overlaid meat, bake no less than 3.5 hours.