Holidays very soon. And if you think baked duck, then take this advice on board.
Unfortunately, this dish, though not the most popular on our table, but it is very spectacular and really festive.
Most bird and zazharistaya filed on a beautiful dish, no doubt, will be a real highlight of the celebration, as looks very appetizing and rich.
Garnish with a duck can be fruits, berries or honey glaze cover, so you definitely will get a true culinary masterpiece that your guests will remember for a long time.
Options for cooking duck very much: it can be baked in the sleeve or utyatnitsu, cook separately and duck breast serve with sauce, baked bird on vegetable cushion, stuff with your favorite toppings, try to make Peking duck and etc.
Ready to go on an exciting culinary journey with a duck? These tips will help you choose a high-quality and delicious duck it bake.
Council №1 - age
Experienced chefs and poultry breeders recommend to get young ducks under the age of 1 year.
Determine how many years or months the bird easily appearance of fat - the older the duck, the more saturated the color of fatty layers.
In young animals are transparent, while the fat old bird is almost yellow. In addition, the old duck's flesh is tough and dry, so is unlikely to get out of it to cook something tender and tasty.
Council №2 - state
If there is a choice between frozen and chilled poultry in the store, it is better to choose the second option.
Private traders or farmer carcass can be purchased frozen, but only if you are confident in the date of slaughter of birds.
As the quality of frozen poultry is rather problematic to estimate.
Council №3 - beak and legs
When buying a whole duck be sure to pay attention to the beak - it should be clean and shiny.
Beak can also tell the age of the birds - unless it is flexible and slightly soft in front of you young ladies, the meat of which is distinguished by a special tenderness.
Webbed duck legs must not be damaged or excessively dried, and the fingers on the legs will move apart easily.
Themselves as a young bird's feet are yellow - otherwise, it's an old duck.
Council №4 - meat
Meat good duck uniform color, the skin pinkish-yellow without damage, bruises and dents, it should not be sticky.
When a finger is pressed on the poultry is not deformed.
Do not take too skinny duck, but also on the well-fed birds also should be abandoned. In the first case, after the roasting of meat will only dry fibrous something, and in the second - the duck will be too oily.
Council №5 - training
Frozen carcase need to defrost in the refrigerator for days.
Then, remove the giblets, remove the protruding part of the neck, and be sure to cut off the tail, as the bad peculiar smell that emanates from it by heat treatment, can ruin the taste of all dishes.
Also cut off and wings - meat in them there is little, but with a long stay in the oven, they can burn.
Visceral fat is also to be removed, the fat in the duck is already enough. In the future, this fat can be useful for the preparation of delicious fried potatoes.
Before marinating poultry thoroughly washed and obsushivayut paper towels.
For crisp skin of poultry can be pre-prick needle or thin to make cuts with a sharp knife.
In addition to roasting duck scalded with boiling water - it will tighten the skin immediately and evenly brown during cooking.
The secret №6 - marinade
Do not use vegetable oil or mayonnaise, as a fat duck itself on its own.
Ideal - lemon or orange juice, mustard, honey, soy sauce, dry white wine, a mix of aromatic spices.
As used seasonings black pepper, bay leaf, ground paprika or nutmeg, rosemary, basil, oregano and star anise.
Do not add very hot spices and cumin. The marinade for duck with fruit, you can put a stick of cinnamon and cardamom.
Marinate whole carcass need at least 5-7 hours, ideally - to 1 day in order to properly soaked carcass. Smeared duck marinade not only inside but also outside.
The secret №7 - stuffing
For the stuffing is often taken cabbage, buckwheat, rice, millet, mushrooms, apples, pears, oranges, lemons and dried fruit.
They can be a tasty side dish of vegetables and cereals, so they can lay both inside the carcass, and next to her.
Apples are suitable for filling sweet and sour green skinned, such as Antonovka and Simirenko.
After the weft was stuffed with, it is necessary to sew culinary thread or staple toothpicks.
French chefs recommend to pour some cream into the cavity of the duck, sewing up the abdominal cavity - thanks to this bird will receive tender and juicy.
The secret №8 - baking
Duck baked in a specially devised for this purpose utyatnitsu in the sleeve or in foil. But if there is no form, then the pan is also nice. The main cover it with foil, as during cooking greatly sprayed fat, so these options will save money on a long oven.
For roasting poultry requires 1 kg 1 hr.
Willingness duck checked with a knife - if prick meat extracts clear juice, a bird can get out of the oven.
If you want your duck in the oven had an appetizing golden brown, 15-20 minutes until tender with a container, which is preparing a bird, it should remove the lid or foil.
That's all the secrets.
Good luck with your training and delicious feast!
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