Principles and methods for preparing a stuffed duck
Duck is a fat bird, so its excess needs to be removed. Pay special attention to the legs and tail. Usually these parts are very fat. With the neck part, remove excess parts of the skin and cut off the last phalanx of the wing, which often burns during cooking. In the back of the carcass, be sure to cut a pair of glands, giving an unpleasant taste to the finished product. If you forget about it, you can spoil the whole dish. They look like small ovals of pale yellow color. Once the meat is prepared for travel to the oven, it needs to be spiced to taste and stuffed with your favorite foods.
Duck recipe stuffed with sauerkraut
Sour sauerkraut in combination with soft and fatty meat is an ideal combination. These products perfectly complement each other, giving the dish an incomparable taste and aroma.
Necessary ingredients for marinade:
- One tablespoon of white wine or apple cider vinegar;
- Two tablespoons of sunflower oil;
- Salt - a few pinch (to taste);
- To taste we add seasoning. Usually it is: ground red or black pepper, garlic, basil. You can use other spices - do not overdo it.
Necessary ingredients for filling:
- Sour cabbage - 700 - 800 grams, depending on the size of the bird;
- Sour apples - 4 pieces;
- Onion - 3 pieces;
- Butter - 70 grams;
- Dry white wine or water (undesirable, but possible) - 80-100 milliliters;
- Pepper and salt add to taste
After we have prepared everything, we proceed directly to the process of preparing our bird.
- Ready to bake a bird pickle. To do this, mix lean oil, vinegar or wine and add seasonings to taste;
- We cover the whole surface with marinade inside and outside;
- We lay the duck aside for 11-12 hours. Let him insist.
While the bird "rests" in the marinade, prepare the filling.
- Finely chop and chop the sauerkraut. Squeeze out excess liquid from it;
- Finely chopped onions are placed in a frying pan and fried in oil (preferably creamy);
- We add cabbage and apples, which must first be freed from the peel and cut out the cores, cut into small pieces;
- All together, stew for 10-15 minutes, adding white wine, spices and salt to taste.
Inside the pickled bird we put the resulting stuffing, sew or fasten the abdomen and wrap it in foil. Duck baked for two hours at a temperature of 200 degrees. After 40-60 minutes it is recommended to unfold the foil and water the duck with its own juice and wine. The procedure can be repeated 3-4 times until the final readiness.
Duck recipe stuffed with potatoes and mushrooms
Potatoes and mushrooms are the basis of hundreds of different dishes. So it turned out, this is one of the most delicious and easily prepared products. If you are lost in choice, than stuffing a duck - this recipe is for you.
Necessary ingredients for filling:
- Potatoes - 1.5 kilograms;
- Onion - 4 pieces;
- Garlic - 4 medium teeth;
- Sunflower oil and salt.
Necessary ingredients for marinade:
- Mustard - 1 teaspoonful;
- Lemon juice - 2 tablespoons;
- Honey - 2 tablespoons.
To prepare the marinade, heat the honey and mix it with lemon juice and mustard. The resulting product is triturated outside and inside the bird, adding salts.
The filling is prepared simply: finely chop the onions and garlic, frying them in a pan. We make potatoes, but we make sure that it is not completely ready. Tubers should be of medium size, so large - cut in half.
Boiled potatoes are placed inside the bird, add there roasted onions and garlic and a little water, vegetable oil. Sew the carcass, wrap it in foil and cook in the oven for 2 hours at a temperature of 200 degrees.
Stuffed duck - it's tasty, unusual and useful. The bird on the table symbolizes prosperity. Cook the stuffed duck stuffed with various ingredients, enjoy and make the guests happy.