Good afternoon, friends, do you want to pamper your loved ones with an unusual, tasty and satisfying lunch? Prepare a delicious dish - duck pieces with apples stewed in a frying pan. The very name of the dish already sounds festive and it is undeniable that on every table duck with apples is the central main course. However, you can cook duck in different ways; now there are a huge number of recipes. Today I propose to prepare the bird carcass in pieces with the addition of onions, apples, garlic, aromatic spices and a glass of dry wine. In addition, you can additionally garnish the meat with fresh or canned fruits, such as peaches, pears, etc., and wine can be equally successfully replaced or supplemented with orange juice.
The duck meat in the recipe below is consistently tender and juicy. Apples add an unsurpassed aroma and are a complete, unusual side dish. This stunning dish can easily be classified as haute cuisine. Why stewed duck in this way can be a good alternative. Your Izuminka offers a step-by-step recipe with photos for “Duck in pieces, stewed with apples in a frying pan.”
Ingredients
12.03.2018
This dish is nourishing, tasty, but very “picky”, so even experienced housewives do not always know how to fry a duck in the oven without drying it out. Let us reveal all the intricacies of preparing this bird.
This dish requires some culinary skill. The main problem faced by those who cook it for the first time is that the poultry meat turns out “rubbery” and dry. Let's figure out how to fry a duck in the oven and not only not spoil it, but cook it so that everyone asks for more.
Let's start with the easiest and fastest way. The first recipe is for those who are interested in how to fry duck pieces in the oven.
Ingredients:
- whole carcass or its parts - breast, thighs, wings;
- oranges - 3 large pieces;
- natural honey - 2 tables. spoons;
- rosemary - a couple of sprigs;
- spices;
- pepper;
- salt.
Preparation:
Ruddy, soft and without any extra hassle - the duck is up your sleeve!
If the experience with chopped duck was successful, then you can move on to a more complex dish - cook the whole carcass. How to fry a whole duck in the oven if you have not yet acquired a duck pan with a lid? It's very simple - use a baking sleeve. This simple “device” will help you not to dry out the duck, and will also eliminate the need for a long and tedious wash of stuck fat from the walls of the oven.
Advice! Buy a young bird of medium (not large!) size. Her fat should be light, but not deep yellow, and her skin should be intact. An old bird, no matter how hard you try, will not come out juicy.
Ingredients:
- duck weighing no more than 1.5 kg;
- green sour apples - 2-3 pieces;
- cardamom - 4 boxes;
- different types of pepper - 1 teaspoon. spoon;
- sour cream or cream - 3 table. spoons;
- salt.
Preparation:
On a note! To check if the duck is done, pierce the thickest part of the carcass. If the ichor does not stand out, it means that the dish has reached the desired condition.
Classic of the genre - duck with apple filling
On the eve of Christmas, many housewives are wondering how to fry duck with apples in the oven so that its meat is tender and a crispy crust forms on the outside. This dish will take time - the process itself (without preparation) will take about three and a half hours. But it will brighten up any holiday, so it’s worth a try!
Ingredients:
- gutted duck - 1 whole not too large carcass;
- sweet and sour apples - 3 medium-sized pieces;
- seasonings for poultry, pepper - 1 table. spoon;
- lemon - half a citrus;
- soy sauce, honey - 25 ml;
- salt - 1 table. spoon.
Advice! Using a sharp knife, make slanting cuts on the duck. When the bird is cooked, it will look very beautiful!
Preparation:
Advice! During cooking, periodically baste the duck with any fat that has accumulated on the bottom.
Once upon a time, when I just got married and was a novice housewife, my mother-in-law generously supplied me with domestic ducks, which she raised herself. In those happy times, there were many things for the first time: the first, the first independent dumplings and the first own duck, which I didn’t really know what to do with.
Fortunately, the bird came to me ready to eat - plucked, tarred and gutted. My imagination was only enough to cut it, put it in a frying pan and put it on the fire. But, as they say, a good product is difficult to spoil.
The young roast duck with a crispy crust was appetizing and tasty. Now my daughters are already mastering the roles of novice housewives. Unfortunately, I cannot provide them with poultry, as my mother-in-law once provided me with. We practice with them on a bird bought in a supermarket. But this store-bought Peking duck did not let us down.
Cooking steps:
Ingredients:
Duck - half a carcass, seasonings for meat or poultry, salt, vegetable oil.
For some reason, in the modern world, duck and goose have been unfairly forgotten. Thanks to poultry farms, everyone switched to chicken, but even at the beginning of the last century, the cookbooks of our great-grandmothers were full of various recipes for preparing this bird. Many housewives considered this product more tasty and fragrant, and, most importantly, dietary. There are several secrets to roasting duck. Be responsible when choosing a carcass. When buying it at the market, choose one that has smooth, dry skin of a soft yellow color. It should not have a pungent odor. A good bird should have soft, rather than rough, webbed feet.
Before you roast the duck, you need to cut it. If you want to cook it whole, you need to remove the lower parts of the legs and head and gut it. Some housewives recommend getting rid of excess fat: trim the tail or simply hang the carcass vertically and pour boiling water over it. Then you can cut the meat into portions, or you can stuff the bird with various fillings, marinate it or roll it in spices. Meat can be stewed in a special vessel - a goose pan - an oblong cast iron cauldron. It can be fried, baked, boiled. In all cases, the dishes turn out surprisingly tasty.
There are many recipes for roasting duck. You can cook it in the old Russian way - with apples, or you can choose a complex festive Ukrainian dish - “Poultry stuffed with pancakes in Poltava style.” Exotic lovers can create a masterpiece that is included in the treasury of world cuisine - “Peking Duck”. Previously, it was fried in a wood-burning oven, but now you can get by with a simple gas or
First, let's look at the classic method of frying a whole duck carcass with some minced meat, for example, apples. To do this, it is better to take sour varieties, Antonovka, for example - 700 g per bird weighing up to 2 kg. Peel the fruit, remove the seeds, cut into slices. Salt and pepper the gutted carcass, put apples inside and sew up the hole with coarse thread. You need to take into account that the minced meat will increase in volume during frying, so you should not stuff the duck like a subway car during rush hours, otherwise the thread will break. You can choose non-traditional filling: oranges, grapes, stewed cabbage - anything that will give the meat a sour taste.
Then place the bird on its back in a frying pan, add two tablespoons of oil and a spoonful of water and put it in the oven for an hour (the heat should be medium). Occasionally turn the carcass from side to side, pouring over the juice that has melted during the frying process. You can wrap it in foil or a culinary sleeve. In this case, the bird must first be marinated overnight (we recommend equal parts of soy sauce and honey, a small addition of mustard) or rub with pepper, honey and salt.
There are several wisdoms regarding the fact that the smell is sharper and the meat is tougher than homemade. It is better to cook such a bird in portioned pieces. You should definitely marinate the meat: this will soften the duck and remove the “smell of the swamp”. It is recommended that a few minutes before removing the dish from the oven (when a golden brown crust has already formed), pour a glass of red wine over it, sprinkle with cinnamon and then simmer for another five to ten minutes.
People all over the world enjoy the great taste and aroma of dark duck meat. The most popular recipes are Peking duck (Chinese cuisine) and orange duck (French cuisine). Roast duck is the most common method of preparing this bird. Properly cooked, roast duck has a crispy exterior and juicy, flavorful meat on the inside. To learn how to roast duck perfectly, start with step 1 of our article.
Steps
Part 1
Preparing the duckRemove the giblets. Remove the duck from the packaging and remove the giblets from the cavity. Decide for yourself what to do with the giblets. Some people simply throw them away, while others make a magnificent pate from duck liver, and cook broth from the remaining offal.
Clean the bird. Once you have removed all the giblets, wash the duck in cold running water. Shake the duck to remove any water from the cavity, then pat the duck dry with paper towels until the skin is very dry. Place the drained duck on a rack in a deep baking tray lined with foil.
Score the duck. Take a small sharp knife and make cross cuts (diamond shaped) into the breast of the duck.
Season the duck and tie the legs. Season the duck with coarse salt and ground black pepper, both outside and inside. Tie the legs by crossing them and tying them with meat twine.
Part 2
Roasting duckPart 3
Making sauces and glazes-
Prepare the sweet and sour spiced glaze. For this glaze you will need:
- 1/4 cup (80 grams) honey
- 1/4 cup molasses
- 3 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 1/2 tablespoons sriracha hot sauce (smoked hot red chili sauce)
- Mix all the ingredients in a saucepan and simmer over low heat. Increase the heat to medium and cook, stirring with a whisk, until the mixture thickens to the point that it stops dripping off a spoon.
- Set the glaze aside and use it when it is time to apply it to the duck. If the glaze is too thick, reheat it before using.
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Make the orange sage glaze. For this glaze you will need:
Make a glaze with balsamic vinegar and honey. For this delicious glaze you will need:
- 10 tablespoons + 2 teaspoons balsamic vinegar
- 1/4 cup (80 grams) honey
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red wine vinegar
- Add 10 tablespoons of balsamic vinegar, honey and pepper to a saucepan and heat the mixture over high heat until it thickens. Stir the mixture constantly until it is reduced to 3 tablespoons of liquid.
- Remove from heat, add 2 teaspoons balsamic vinegar and ½ teaspoon red wine vinegar. Keep the mixture warm until then. Until you start glazing the duck.
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Make a delicious plum and apple sauce. For this great sauce you will need:
-
Prepare lemon and redcurrant sauce. It is very tasty and easy to prepare, which is especially important when you are in a hurry.
- All you need to do is mix 1 cup of redcurrant jelly with 1 tablespoon of lemon juice in a small saucepan.
- Bring the sauce to a boil, strain through a fine sieve and serve with the roast duck.
- Most store-bought ducks are frozen and need to be thawed in their original packaging in the refrigerator. A whole duck will typically thaw in the refrigerator within 24 to 36 hours. A faster method of thawing is to immerse the duck in cold water in its original packaging or waterproof plastic bag. Change the water every half hour. The duck will defrost in about 3 hours.
- There is no need to baste the duck with fat when cooking, as there is already a sufficient layer of fat under the skin. The duck can also be glazed.
Warnings
- Stuffing any type of raw poultry can be dangerous because the stuffing mixes with raw juices that contain bacteria. The stuffing inside the bird cannot reach the desired temperature without killing the bacteria. Thus, many cooks prefer to cook the filling separately. Even cooks who stuff birds don't stuff ducks because the stuffing absorbs too much fat while the duck is roasting, making it inedible.
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