Somehow, in the modern world, Duck meat and a goose appeared unjustly forgotten.Thanks to a chicken farm, all have switched to chicken, and in fact at the beginning of the last century cookbooks of our grandmothers were filled with various recipes for the bird.Such a product many housewives were considered more tasty and fragrant, and, most importantly, diet.There are a few secrets of how to roast duck.Treat Responsibly choice carcass.Buying it on the market, choose one that has a smooth, dry skin, pale yellow in color.It should not have a sharp odor.A good bird webbed paws should be soft, not calloused.
Before roasting a duck, it is necessary to cut.If you want to cook it whole, it is necessary to remove the lower part of the legs and head, gut.Some housewives recommend to get rid of excess fat: the tail are cut or just hang the carcass vertically and pour over boiling water.You can then cut the meat into portions, and you can stuff the bird various fillings, marinate it or roll in spices.Meat can be extinguished in a special dish - gusyatnitsy - cast-iron casserole oblong.It can be fried, oven, cook.In all cases, dishes are surprisingly tasty.
There are plenty of recipes on how to roast a duck.You can cook it the old Russian way - with apples, but you can choose a holiday complex Ukrainian dish - "Bird stuffed with pancakes on and Poltava."Lovers of the exotic can build a masterpiece, which entered the treasury of world cuisine - "Peking Duck".Previously it roasted in a wood oven, but now you can do a simple gas or electric oven.
First, consider the classic method of how to roast duck whole carcass with any meat, for example, with apples.It is better to take the sour varieties Antonovka, for example - 700 g per bird weighing up to 2 kg.Fruit peel, remove seeds, cut into slices.Eviscerated carcass with salt and pepper, put inside apples and sew up the hole coarse thread.It is necessary to take into account that the stuffing during cooking to increase in volume, so you should not fill the duck as a subway car during rush hour, otherwise the thread will break.You can choose a non-traditional toppings: oranges, grapes, stewed cabbage - all that will give the meat a sour aftertaste.
then put the bird back into the pan, add two tablespoons of oil and a spoonful of water and put it in the oven for an hour (and the fire should be medium).Occasionally turn the carcass from side to side, pouring juice, heated with the process of frying.You can cook a duck in the oven, wrapped it in foil or culinary sleeve.In this case, the bird must first marinate overnight (we recommend equal parts of soy sauce and honey, add a little mustard) or rub with pepper, honey and salt.
There are several intricacies about how to cook a wild duck, the smell is sharper, and the meat - tougher than the home.This bird is better to cook portions.Be sure to expose the meat is marinating: it softens and removes duck "taint the marshes."It recommended for a few minutes before to get the dish from the oven (when it was formed golden brown), pour him a glass of red wine, sprinkle with cinnamon and then simmer another five or ten minutes.
