Step 1: take carrots.
Peel the carrots with a knife and wash them. Then we rub it on a fine grater. Divide the grated carrots into two halves. Mix one part of the carrots with chopped garlic, salt, ground black pepper and chopped rosemary.Step 2: take the duck.
The choice of duck depends on what goal you are pursuing. If you need to prepare a dish quickly, choose a smaller carcass with light skin - it will be a young bird. If the main thing is a pronounced and rich taste, it is better to take a larger and older duck. So, we take a larger duck carcass, gut it and wash it thoroughly. Rub it with the prepared carrot mixture and leave for 1 hour, more is possible. Step 3: take onions.
Peel the onions, then wash and chop on a cutting board. Fry the chopped onion until transparent in a frying pan, preheating the vegetable oil in it. Then add the remaining carrots to the onions and fry everything until golden brown. Step 4: Boil the rice.
Cook rice in a saucepan with 2 cups of water until half cooked about 10 minutes, determining it “by the tooth”: the grains on the outside should be soft and hard on the inside. Then drain the rice in a colander or sieve to remove excess liquid. Mix onions and carrots fried in vegetable oil with rice. Step 5: take apples.
Take green apples, wash them thoroughly, peel and core them. Next, on a cutting board, cut the apples into small 2x2 cubes and set them aside. Step 6: stuff the duck.
We take a rested duck and fill it up to half with the cooked rice mixture through the hole in the belly. After this, take the apples, peeled and cut into small cubes, and fill the second half of the duck. Next, we sew up the hole in the abdomen with culinary thread. Then place the stuffed carcass on a baking sheet, back down. Pour half a glass of water onto a baking sheet and place the duck in an oven preheated to 200 degrees for about for 2 hours. From time to time, baste the carcass with the juice formed during cooking. When the bird is browned and has a slight crust, cover the top with foil to prevent the duck breast from drying out. You must try not to overcook the duck, otherwise the meat will be dry. Step 7: serve the duck stuffed with rice on the table.
Remove the browned duck from the oven and remove the threads. Serve the duck stuffed with rice in the oven hot with vegetables, sprinkled with herbs. Bon appetit! Try to carefully remove the remnants of large feathers from the duck so that the skin is not damaged, otherwise the fat will render unevenly and the bird will be a bit dry in places.
Sweet and sour apples are suitable for the filling. Ideally, it is better to use the Antonovka variety.
When stuffing a duck, sewing up the belly, you can use toothpicks instead of culinary thread.
Stuffed duck - general principles and cooking methods
Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And that's all about her, the stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration for the festive table and turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she’s not offended, it means the dish was a success, the guests are full and happy, and this is the best praise for her. It has long been a custom in Rus' to cook stuffed goose or duck for an important occasion; it is not without reason that the saying was born: “A bird on the table is a holiday in the house.” If you prefer a traditional taste, choose the filling from potatoes, cabbage, buckwheat porridge, and mushrooms. If you like something more original, you should opt for fillings such as oranges, cherries, quince, mushrooms and nuts.
Stuffed duck - food preparation
There is enough fat in duck meat, so excess fat must be cut off from the carcass, especially near the legs and tail. As well as excess skin near the neck. The duck takes a long time to cook, so the last phalanx of the wing often burns on 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 they are not removed and can ruin the dish. They are oval in shape and yellowish in color. If you can't find them, it's better to cut off the tail. Now the duck is completely processed, all that remains is to spread it with spices, stuff it and bake it.
Stuffed duck - the best recipes
Recipe 1: Duck stuffed with sauerkraut
The fatty duck meat goes well with a sour filling in the form of sauerkraut, which is then used as a side dish. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage gets rid of harsh acid. As a result, the meat turns out tender, juicy, and acquires a mild taste.
Ingredients: duck - up to 3 kg. For the marinade: 1 table. lie white wine (wine or apple cider vinegar), 2 tablespoons. spoon of vegetable oil, salt, a pinch of seasonings: black pepper, hot pepper, paprika, dry garlic, marjoram, basil, curry. For the filling: 800g sauerkraut, 5 sour apples, 3 onions, 80g butter, salt, pepper, 100ml dry white wine (at least water).
Cooking method
The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Coat the entire carcass inside and out. Set aside to steep for twelve hours. If time is pressing, you can reduce marinating to three hours.
The stuffing can be prepared the day before, so that on the desired day you can only stuff the duck and bake it. If the sauerkraut is chopped coarsely, chop it and squeeze out the liquid. Finely chop the onion, fry in butter, add cabbage and simmer for about five minutes, add apples. They must first be prepared: peel, core and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the heat to medium and simmer for ten minutes.
Set aside some of the filling and place the rest inside the duck, sewing up the belly. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duck dish or a tall form. Place the duck belly side up on top. Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, turn the duck every 15-20 minutes and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Remove the filling and place it on a plate next to the duck.
Recipe 2: Duck stuffed with potatoes
You can’t spoil porridge with oil, just like potatoes, so this is one of the suitable fillings for fatty duck. And if you serve such a dish with various pickles - cucumbers, pickled tomatoes, sauerkraut, you can consider the holiday a success.
Ingredients: duck - 2.5 kg, 1.5 kg potatoes, 4-5 onions, 3 large cloves of garlic, 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 lengthwise from the tail to the neck through the sternum. Rub salt into it and spread marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry the mixture until golden brown.
Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or into quarters.
Pour a little oil and half a glass of water into a mold or frying pan and lay out the duck, fill the inside of the duck with boiled potatoes; no need to sew it up. Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then cover the carcass completely with foil and put it in the oven for another hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a platter.
Recipe 3: Duck stuffed with quince in a sleeve
The technology for preparing the dish is similar to “Duck with Apples”. The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out much tastier and more interesting. And the barrel, smeared with honey, turns into a beautiful brown-golden crust when baked. Mmm, not a duck - a fairy tale!
Ingredients: duck - 2 kg, 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 it along with salt and soy sauce. Leave to marinate for five hours.
Wash the quince, cut into slices, remove the core. Stuff the belly and sew it up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes. Then turn the carcass over and fry for another twenty minutes. The result is a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Place the quince on a dish, divide the duck into pieces and place on top, pour over the resulting juice.
Stuffed duck - useful tips from experienced chefs
— Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out and it will become crispy.
— To determine the weight of a duck, you must proceed from the calculation - for 1 serving/350g of duck. It is worth considering that some of the guests may want extra, so it is better to take a larger carcass, with a reserve.
— If the whole carcass is baked, from time to time it is necessary to water it with the released juice so that the meat is soft and juicy.
Appetizing and rosy stuffed duck with buckwheat and potatoes - a dish for a festive family feast.
Duck stuffed with buckwheat and vegetables
First, rinse the gutted domestic duck with cold water. If the duck is frozen, leave it on the bottom shelf of the refrigerator overnight. It is this method of defrosting poultry that will preserve the taste of tender meat.
To prevent the skin of the duck from cracking after baking, I recommend taking one preparatory step. Place the bird in a clean sink and pour boiling water over it on all sides (1.5 liters). The skin of the duck will tighten after boiling water, thereby closing the pores. After this, the baked meat will turn out juicy.
I use frozen vegetables, omelette mix. Such mixtures are especially convenient in winter, when there are no fresh vegetables. For this dish, you can add toppings of your choice, such as mushrooms, carrots, sauerkraut and celery root.
Preparation time: 2 hours.
Cooking time: 90 minutes.
Number of servings: 5 servings.
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Ingredients:
- domestic duck 1580 g,
- salt,
- black pepper,
- buckwheat (raw) 120 g,
- large potatoes 1 pc.,
- onion 1-2 pcs.,
- ginger root 5 g,
- garlic 3 cloves,
- frozen mixture of vegetables (assorted) 150 g,
- vegetable oil 50 ml,
- green onions and ketchup for serving.
Cooking process:
Rub the well-prepared carcass with a mixture of black pepper and salt and place on a baking sheet with foil.
First, pour boiling water (300 ml) over the washed buckwheat. Cover with a lid and leave the buckwheat for 30 minutes. During this time, the buckwheat will be semi-ready to taste.
Peel large potatoes and onions, remove the vegetable mixture from the freezer.
Cut the potatoes into strips and fry in vegetable oil.
Add chopped onions and frozen vegetables to the potatoes. Use ginger root and garlic here as desired.
Fry the vegetables, stirring for 7-10 minutes, add salt and spices to taste.
Combine steamed buckwheat and vegetables in one bowl; the filling for the stuffed duck is prepared.
Stuff the duck cavity with buckwheat and vegetables.
Sew the stuffed duck with thread, tie the legs and wings.
Wrap the duck in foil and place in a hot oven (190 degrees) for 50 minutes.
To create an appetizing crust, the baked duck is poured with its own fat and juice from the baking sheet during the baking process.
By piercing the duck leg with a knife, you can verify its readiness by the transparency of the meat juice.
Baked duck with buckwheat is ready! To present the finished stuffed duck, use finely chopped onion and ketchup.
Stuffed duck in the oven: recipe and photo by Olga Bondas.
Only those who don’t know how or have never tried to cook it don’t like duck meat. This is a delicate and aromatic product, a real delicacy. Previously, this particular bird was cooked for all holidays, but over time, other products became more common on tables.
In fact, it is impossible to replace duck dishes with anything. The aroma, color and taste are simply unique. There are a huge number of options for what exactly to cook from this bird. Those who like to experiment in the kitchen can do whatever they want with meat, as it goes perfectly with any product. A perfect, harmonious tandem of duck with fruits and berries.
One of the most popular dishes isstuffed duck. The filling of such a dish is filled with whatever you want, whatever you have enough imagination for - that’s what it will be. The good news is that no matter what ingredients are inside, the taste will be incredible.The main thing is not to overcook the dish on the fire. Because a juicy and appetizing carcass can result in a tough and dry duck.
Stuffed duck deserves the status of the main decoration of the holiday table. In addition to taste, poultry meat is very healthy and rich in vitamins and omega 3, which is important for food. But it can only be called dietary if you do not eat the skin, since it is under it that the bird accumulates fat.
Stuffed duck is not only tasty, but can also be healthy
Of course, due to its fat content, eating duck meat is often not recommended for people who are prone to obesity. But still, the meat of this bird increases hemoglobin and normalizes the activity of the nervous system. In addition, duck has a huge number of other positive properties that have a beneficial effect on the human body.
Traditional recipes from such meat are simply masterpieces that everyone should try and, if not cook, then at least eat. If you cook the bird correctly, the fat will flow out during the cooking process and soak the side dish inside, which will make it very tender, juicy and tasty. The meat itself is simply a delight. Especially if you give preference to quality products, poultry raised on natural feed in environmentally friendly conditions.
For those who want usefulstuffed duck, it is not recommended to use potatoes as a filling. In addition to an excess of starch and not the most successful combination of fairly fatty meat with carbohydrates, the dish will turn out to be high in calories, although very filling and tasty. Therefore, select the most optimal and interesting recipes and prepare this unique dish in healthy variations.
A wonderful table decoration, an excellent option for lovers of varied food, truly festive food - all this can safely be said about this stuffed bird.
Do you want stuffed duck for your holiday dinner? Prepare it according to the recipes we offer
The cooking process is, of course, an important moment, but long before this you need to buy the product from which you plan to cook. For a successful dish, you need to choose the right meat. When choosing, pay attention to the fact that the skin is light pink in color and uniform. No bruises, dark spots or feathers. Look carefully at the color of the bird's fat, as it can indicate its age; in young birds it is yellowish, and in older birds it has a brown tint. If the inherent color is green, the product is no longer fresh. The smell is also important - it should not be sharp and sour. You will always find fresh and high-quality food in the Meat Paradise store. On our shelves only fresh products that meet the highest quality standards.
A very important point in cooking is preparation. Tostuffed duckIt turned out perfect, it needs to be carefully processed. First, you should cut off all visible fat, since the bird itself is quite fatty and you definitely don’t need any extra. Remove the tips of the wings, because during a sufficiently long cooking time, they will simply burn, which can ruin the overall flavor and appearance. The rest of the wings can be wrapped in foil and opened literally 5-10 minutes before removing the dish from the oven.
Be sure to rinse the inside of the bird well and remove the rump. Never prepare the product until it is completely thawed if the bird was frozen. Always coat it well with any spices before you start stuffing. The most popular ingredient for rubbing poultry is garlic. Just to prevent it from burning, dilute the crushed product with olive oil. Having chosen the right meat and prepared it, the question arises: how to stuff a duck? There are as many variations as you like. Here are just a few:
- Fruits. The most popular option, of course, is with apples. During the cooking process, apples acquire a special taste, and the consistency turns out to be puree, which can also be eaten. Pears, prunes, oranges... All you have to do is turn on your imagination and get creative.
- Vegetables. Potatoes are the undoubted leader, although not the healthiest option. There are other products that pair equally well with duck.
- Porridge. The dish turns out to be satisfying, although it is considered less festive. But it all depends on how interesting and unusual the filling will be.
3 best ideas for stuffed duck:
- Sauerkraut for stuffing this meat is simply an ideal option, as its acid perfectly complements the non-standard taste. Add grated sour apples, white wine, onion half rings and spices to the cabbage as desired. Fill the duck with all this and sew up the hole so that the juice does not escape. Place in the oven.
- With prunes and rice - the combination is simply bomb. Cook the rice a little, but do not cook until done. Cut the prunes into two parts and mix with rice, add dried basil and garlic. Dry the onions and carrots without oil over low heat. Season the entire filling with salt and pepper and stuff the duck. If you're scratching your head,How can you stuff a duck?If it is unusual and original, then this recipe will conquer you. After cooking, we recommend serving the meat sprinkled with well-roasted walnuts and topped with cranberry sour sauce. Simply incredibly tasty, and most importantly, very unusual.
- With mushrooms and couscous. For this you will need porridge and champignons. Wash all the ingredients, mix the raw mushrooms with the porridge, add cheese with the smallest percentage of fat content. Add spices and herbs that you like. Fill the bird.
How to stuff a duck?Just fill it with your favorite ingredients and bake. It is important to remember that in order to get a stuffed bird, always sew up the place through which you stuffed it. During the long cooking process, there is a chance that the filling will scatter on the baking sheet and will dry somewhere separately, and not inside the duck. Also remember that you need to fill it very generously, because during the cooking process the amount of filling will decrease in volume. This is the only way you will have a truly harmonious combination of products, and not side dishes and meat separately.
Another topic of concern to housewives ishow to cook stuffed duckso that it is juicy. Helpful Tips:
- Calculate cooking time based on the weight of the bird. It will take 40 minutes to cook one kilogram of meat at a temperature of 180 degrees. If you have a 2kg duck, then, accordingly, 80 minutes and add another 20 to brown the crust.
- Use a special baking sleeve, and 20 minutes before cooking, cut it to bake upwards.
- Lubricate the skin with a little honey, then a golden crispy crust is guaranteed.
- When finished cooking, immediately remove it from the oven to avoid drying it out. You can cover the dish with foil and let it rest a little before serving.
Quality products, imagination, desire. No magic. Just basic knowledge and your dish will be at restaurant level.
Stuffed duck is a bright, juicy and unforgettable accent to any holiday feast. As the famous Russian proverb says: “A duck is flat from the toe, it can be wild and domestic, newspaper and lame, very smart.” It is no coincidence that this bird was moved from the wild to rural yards, because it is the stuffed duck that becomes the main feast of the belly, which everyone looks forward to with great impatience.
Basic principles and methods of preparation
Apples, quinces and oranges, potatoes and mushrooms - all this and much more goes harmoniously with duck meat. Filled with fruits, mushrooms and vegetables, stuffed duck with a delicious crust will be the main decoration of any celebration. It has long been a tradition in Rus' to prepare this dish for a special occasion. It’s not for nothing that they say: “A bird on the table is a holiday in the house.” Culinary traditions recommend preparing the filling from potatoes, buckwheat porridge, cabbage or mushrooms. If you want something unusual, you can stuff the duck with cherries, oranges, quinces, as well as nuts or mushrooms.
Before considering this or that recipe, it is worth getting acquainted with some of the features of duck meat.
Carcass preparation
There is plenty of fat in duck, so it is better to remove excess fat when cutting. This is especially true for the area near the paws and tail. It is also recommended to remove the skin from the neck. The duck takes a long time to bake, so it is advisable to immediately remove the very tips of the wings - they will burn anyway. Duck tail contains specific glands that give the dish a rather unpleasant taste. If it is not removed, the stuffed duck will be ruined.
The bird should be thoroughly cleaned of stumps and remaining feathers. This is very convenient to do with ordinary tweezers. You can singe it over the fire. After this, the duck needs to be washed again and dried with a paper towel.
When the carcass is completely processed and cleaned, you can begin preparing the filling. But before that, you should coat the duck with spices and marinade. Regular salt and black pepper mixed with basil, curry, Italian or Provencal herbs - all this goes perfectly with duck meat. Many people prefer to add mayonnaise, sour cream or mustard to the marinade.
Culinary features
Of course, before stuffing the bird with a wide variety of fillings, it is necessary to remove the insides and rinse it well. The duck is stuffed by putting the stuffing into the hole in the belly, which is then sewn up with strong cotton thread. You also need to close the hole at the top of the body - just wrap the skin from the neck inward and fasten it with thread.
A whole duck stuffed is baked in a duck casserole or in a special sleeve. You can simply wrap the carcass in foil and put it in the oven, greasing it with the remaining fat. It is advisable to cook the dish in the oven, but no one forbids doing it in a slow cooker or in a casserole dish. The optimal temperature is 200-250 degrees. It is difficult to say how much time is needed. As a rule, at least two hours. During the cooking process, the stuffed carcass needs to be tossed and turned.
Stuffing for duck
This is not to say that it is friendly with absolutely all products. Still, there is a certain pattern that should be followed in order to get a truly tasty and festive dish. For example, very often buckwheat or rice porridge, as well as potatoes, are used as filling. The duck is stuffed with apples and sauerkraut. Nuts, dried fruits, prunes, dried apricots and raisins are the ingredients that go well with duck meat.
The bird can also be stuffed with fruits and vegetables. It is worth saying that they are first stewed or fried. The main ingredients are most often sautéed onions and carrots. Sweet pepper is another component that goes harmoniously with duck meat. Simply put, there are a great many options for stuffing a duck carcass. All that remains is to choose the most suitable recipe.
Stuffed duck: best recipes
The sauerkraut filling definitely deserves the attention of housewives, and all because this particular component harmoniously complements the taste of duck meat. So, to prepare the dish you will need the following ingredients:
- Vegetable or olive oil.
- Almost a whole kilogram of sauerkraut.
- A handful of dried apricots.
- Two medium sized onions.
- Two small apples.
- The duck carcass itself (gutted and cleaned according to all culinary traditions).
The cabbage needs to be washed and drained in a colander. Cut the onion into half rings and fry in a deep frying pan. As soon as it begins to acquire a characteristic shade, you need to add cabbage and continue frying at high temperature. As soon as the cabbage begins to change color, you can remove the pan from the heat and place its contents in a colander to drain off excess oil.
Peel the apples (from peel and core), cut into small slices and mix with cabbage, after which you can stuff the duck carcass and put it in the oven.
Let's continue to look at recipes for stuffed duck.
Oranges, apples and rice
This recipe will appeal to all lovers of classic dishes and gastronomic combinations. The duck itself takes about three hours to cook. Of these, only 40 minutes will be spent on preparing the ingredients. Products needed for cooking:
- Duck carcass (about 2 kg).
- 1 cup rice.
- 3 medium apples.
- 2 small oranges.
- 2 tablespoons olive oil (can be replaced with the same amount of mayonnaise).
- Red sweet paprika (teaspoon).
- Salt, freshly ground black pepper.
- Butter.
- A teaspoon of curry.
First of all, you need to defrost the duck carcass. This should be done in the refrigerator, not at room temperature. After this, the bird must be cleaned of any remaining feathers and entrails. You can safely throw away the remaining lungs and excess fat. Find a large needle and strong cotton thread with which to sew up the place where the duck's neck used to be.
Now the bird needs to be thoroughly rubbed with salt, pepper and chopped garlic, not forgetting the inside. While the duck is marinating, you should put a saucepan on the fire and boil 2.5-3 liters of water in it, add salt and cook 1 cup of washed rice until 90% done. After this, drain it in a colander and rinse with cold water.
Salt the cereal, add a tablespoon of aromatic spices and the same amount of butter. Peel and core one large apple and chop into small cubes. Also peel the orange and try to remove the white fibers as much as possible, also cut into small pieces. Mix fruit and rice. Stuff the duck with this mixture and sew it up with beautiful stitches. It’s good if you can leave it like this in a cool place overnight. In the morning, the bird should be generously greased with olive oil or mayonnaise, a mixture of seasonings and salt.
Pour the remaining fruits, previously peeled and chopped, onto a baking sheet with high sides, and place the duck directly on them. Now you can put it in the oven. The dish will take about three hours to prepare. However, after 2 hours you should check the degree of readiness of the duck.
Royal duck
This dish will quickly disappear from the plate - you'll see. To prepare it you will need the following ingredients:
- 1 duck carcass;
- 250 grams of prunes;
- 2 chicken legs;
- 1 chicken egg;
- 10 thin pancakes.
The recipe makes approximately 20 servings (100 grams each). This dish will take about three hours to prepare, including the time required to prepare the ingredients. This dish is a little more difficult to prepare than duck and oranges, but it’s really worth it.
Step-by-step cooking recipe
The duck carcass, as in previous recipes, needs to be thawed, cleaned of all excess, rinsed thoroughly and dried. But that is not all. A royal duck also requires a royal approach - you will also have to remove all the bones! There is nothing to worry about if the skin breaks during the process - it can be sewn up with regular cotton thread.
The duck, cleaned of all excess, must be peppered and salted, not forgetting the inside. Now you can prepare the minced meat for the filling. First of all, you need to fry 10-15 thin pancakes. One liter of milk, 1 chicken egg, flour, salt and sugar - the pancake dough is ready! They need to be cut into small squares (3*3 cm), chopped chicken legs (without skin), chopped prunes - mix everything thoroughly, add a raw egg and spices.
Now you need to sew up the duck on top and stuff it tightly with minced meat, then sew up the duck carcass completely and place it on a baking sheet. The dish is baked for about two hours. During this entire time, you need to baste the carcass with duck fat every 15 minutes - this is necessary to form an appetizing crust. You can check the readiness of the duck with a sharp knitting needle or skewer by piercing the fillet.
Remove the bird from the oven and let it cool. You can start licking your fingers!
Recipes for preparing stuffed duck can be very diverse, but the essence is the same - this dish certainly evokes a strong feeling of celebration.
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