Stuffed duck - general principles and methods of preparation
Duck with apples, oranges, quinces, potatoes, cabbage, buckwheat, mushrooms. And it's all about her stuffed duck. Filled with minced meat and browned in the oven, it is the decoration of the festive table and it turns out so tasty that it disappears before the hostess has time to put herself a piece on a plate. But she is not offended, that means the dish was successful, the guests are full and satisfied, and this is the best praise for her. It has long been a tradition in Russia to cook a stuffed goose or duck for an important occasion, and it was not without reason that the saying was born: "A bird on a table is a holiday in the house." If you prefer a traditional taste, choose the filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you love the original, you should focus on such a filling as oranges, cherries, quinces, mushrooms with nuts.
Stuffed Duck - Food Preparation
There is enough fat in duck meat, so its surplus needs to be cut from the carcass, especially near the legs and tail. As well as excess skin near the neck. The duck is cooked for a long time, so often the last wing phalanx burns at the carcass, so it is always removed. The tail of the carcass contains two glands that give the dish a rather unpleasant specific taste, if not removed, and can ruin the dish. They are oval and yellowish in color. If you cannot find them, it is better to cut off the tail. Now the duck is completely processed, it remains to smear it with spices, stuff and bake.
Stuffed Duck - Best Recipes
Recipe 1: Duck Stuffed with Sauerkraut
Sour stuffing in the form of sauerkraut, which is then used as a side dish, goes well with fatty duck meat. These two products complement each other perfectly, isolating excesses - the duck gets rid of excess fat, and cabbage - from harsh acid. As a result, the meat is tender, juicy, acquires a mild flavor.
Ingredients: duck - up to 3 kg. For marinade: 1 table. lie white wine (wine or apple cider vinegar), 2 tables. lodges of vegetable oil, salt, pinch seasonings: pepper - black, burning, paprika, dry garlic, marjoram, basil, curry. For the filling: 800 g of sauerkraut, 5 sour apples, 3 onions, 80 g of butter, salt, pepper, 100 ml of dry white wine (in extreme cases, water).
Cooking method
Prepared carcass must be pickled at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Spread completely the whole carcass inside and out. Set aside for twelve hours to insist. If time does not wait, pickling can be reduced to three hours.
The filling can be prepared the day before, so that on the desired day the duck can only be stuffed and baked. If sauerkraut is chopped coarsely - chop, squeeze out the liquid. Finely chop the onion, fry in butter, put cabbage and stew for five minutes, add apples. They must first be prepared: peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set medium heat and simmer for ten minutes.
Set aside a little filling, and put the rest inside the duck, sew on the abdomen. Pour a little lean oil, a glass of water and the earlier part of cabbage with apples into a ducklifter or a high form. Lay the duck from above with the abdomen up. Cover with foil or lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Before the end of cooking, turn the duck over every 15-20 minutes and pour over the liquid and wine. Cool the baked duck a little, remove the threads. To get the filling and put next to the duck on the dish.
Recipe 2: Duck Stuffed with Potatoes
You won’t spoil the porridge with oil, as well as potatoes, so this is one of the suitable fillings for a fat duck. And if various pickles are served with such a dish - cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.
Ingredients: duck - 2.5 kg, 1.5 kg of potatoes, 4-5 bulbs, 3 large garlic cloves, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 teaspoon mustard.
Cooking method
Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass along from the tail to the neck through the sternum. Rub salt into it and spread the marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry the mass until golden.
Peel and boil the potato until half cooked. If the tubers are small or medium, leave whole, if large, cut in half or quarters.
Pour a little oil into a pan or pan, half a glass of water and lay out the duck, the inside of which is filled with boiled potatoes, you don’t need to sew. Put the remaining potatoes on the bottom of the dishes around the duck. Cover the duck with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then completely cover the carcass with foil and back into the oven for an hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, shifting to a dish.
Recipe 3: Duck Stuffed with Quince in a Sleeve
The cooking technology is similar to "Duck with apples." The carcass is pickled, stuffed with quince slices and baked. True, the quince aroma is more advantageous than that of apples, so the duck turns out to be much tastier and more interesting. And the barrel, oiled with honey, when baked, turns into a beautiful brownish-golden crust. Mmm, not a duck - a fairy tale!
Ingredients: duck - 2kg, 2 large quinces. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lie honey, soy sauce, salt.
Cooking method
Grate the ginger root (or garlic). Coat the duck with salt and soy sauce. Leave for marinating for five hours.
Wash quinces, cut into slices, remove the core. Stuff the abdomen and sew. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open, let the duck brown for about twenty minutes. Then turn the carcass over and fry for twenty minutes. It turns out a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Put the quince on a dish, divide the duck into pieces and put on top, pour over the resulting juice.
Stuffed Duck - Tips from Experienced Cooks
- Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.
- To determine the weight of the duck, it is necessary to proceed from the calculation - for 1 serving / 350 g of duck. It is worth considering that one of the guests may wish for supplements, so it is better to take a larger carcass with a margin.
- If the carcass is baked whole, from time to time it must be watered with the allocated juice, so that the meat is soft and juicy.
