Duck in the oven in foil - a great choice of a holiday !Recipes duck in the oven in foil : the secrets of delicious stuffing and baking
Recipes / / April 18, 2016
Of course, the taste of roast is cooking poultry is familiar to many peoples inhabiting the planet, but in the traditions of Russian cuisine duck in the oven in foil - almost genetic memory recipe Baked birds, because this method of baking preserved ancient secret , inherent only in Russianthermal processing technology products.
duck meat - enough fat , so if it is to roast on an open fire, the fat stechёt, and the bird is dry, hard and tasteless.
Before the Russian oven firmly established in the life of East Slavic, meat grilled over charcoal fire.In those days, there was a dish: veal stuffed piglet, piglet was placed in a goose in goose - quail, or that could get in the hunt.It is possible that this way baked duck attracted attention.Later, when the days have passed such rampant pagan luxury , and ancestors began to limit their meals one kind of meat or poultry production began obleplivat clay before baking.
In this method of cooking meat was undoubted superiority: it does not burn on the outside and baked through inside because a layer of clay supported the necessary temperature and humidity.After this baking was enough to knock a clay shell, which can be easily removed with feathers - and the dish is ready.Culinary progress came with the transition to a settled life and the appearance of the furnace, which warmed and fed.
The diet appeared flour, used to make the dough and bake the bread.Instead of clay, game began wrapping rye dough and bake it in the oven.Duck tormented in the dough shell on hot coals.
After the Russian tsar "opened a window to Europe", the local, the court cook, in the fight with professional competitors that were brought to the aristocratic cuisine of enlightened Europe, learn new cooking techniques, enriching the Russian cuisine broader and more sophisticated range of dishes, butnevertheless, while maintaining the tradition in Russian cooking oven.Despite the absence of technological progress, Russian stove was designed so that the modern microwave, functional capabilities, can be compared with her "distant relative" - a Russian stove.
Food foil - useful invention , came not to replace, but to help housewives and experienced cooks.This kitchen accessory allows you to create an oven effect in Russian stove.It keeps the desired temperature, at the same time bringing a dish until done inside and not allowing it from burning out.In addition, the use of foil during baking can save time on test preparation, eliminates the need to clean the dishes from of burnt fat.
conveniently.But the taste is no substitute for foil flavored dough.So here already it is necessary to solve the question of preferences individually.
Meanwhile, proceed to the next question.
duck in the oven in foil - basic technological principles
If the choice of chicken - it is relatively simple, it is likely, good for roasting duck to look for: if not at the farmer farmstead, then on the market.
Not every duck can please juicy, tasty flesh, with a moderate fat content.To choose the right carcass, you need to meet some basic criteria for the selection of this type of meat poultry.
best meat breed considered musk or as they are called, indoutki.At two months of age fowl is suitable for slaughter and human consumption.Carcasses of male - larger and can reach a weight of 6 kg;females weight - up to 3 kg.There are also the Peking duck, the meat of which has a lighter color and less characteristic taste.This breed can be found in the meat departments of supermarkets.
complexity preparatory phase any bird is to process the carcass and removing feathers.Strictly speaking, whether purchased in a shop or a bird on the market need to carefully inspect the surface of the carcass.On the skins should not be mechanical damage.
Any bird shalt need, even if, at first glance, because it does not stick "stumps" - traces of the recent coverage of the pen.Firstly, the skin of any bird remains almost invisible hairs are easily removed by the burner flame.Secondly, after osmolivaniya meat becomes more pleasant smell.But you need to pitch a duck quickly to avoid heated with subcutaneous fat.After warming up the flame of the fire easy to remove deep-drawing the remains of guard feathers.
Then the carcass is washed with hot water and, having dried, start cutting.Be sure to remove the sebaceous gland , located on the tail.This simple technique will help eliminate unpleasant odor.Also removed the first phalanx of the wing and the heel of the foot.In order to post baking wings nice and fit snugly to the body, wring them back into the top joint.After that, proceed to gutting, making a longitudinal incision in the abdomen to access to the rectum.At the base of the neck and an incision is made to remove it by opening the throat and esophagus.Then the bird again washed and proceed directly to the preparation.
male musk duck meat - less fat, but more rigid.Partially remove the stiffness helps marinade of wine, citrus juice, cherries, red wine.In addition, the rigidity of the birds will help to eliminate stuffing sour apples or berries cranberries, lemon wedges.For baking should not completely remove the fat, because without it, the bird will be ready too overdried.Excess fat can be removed after baking.By the way, it will be possible to cook a delicious vegetable side dishes or cereals.
interesting feature cooking fatty meat is to use acidic ingredients, in conjunction with which it is easier to digest fatty foods, and it becomes an interesting spicy taste tinge.
important to remember that breast of duck baked through faster than the legs and wings.In general, the different parts of this bird is not baked through simultaneously and therefore bake in foil - ideal for duck meat.
foil creates an optimal baking mode.Duck need to bake up to three - four hours , depending on its weight, but the temperature should not exceed 130-140 ° C.There is one more nuance cooking duck in the oven: half an hour before the meat is ready, turn off the oven, but the meat does not get that it came in the mode of longing.
What goes duck meat? Unlike chicken or turkey, red meat ducks - nedietichesky product.Its aroma also does not belong to neutral.But sometimes it is desirable to change!Win-win option - to emphasize the taste of duck meat sweet and sour berries and fruit.In this sense, the leader grapes, apples, almost all citrus, barberry, blueberries, cranberries or lingonberries.Good fit into the ensemble of dishes with duck flavored sugar pear, combined with neutral smell sour berries.You can use the classic set of dried fruits: apricots, raisins and prunes.But it is necessary to add a sour-sweet syrup.
If you want to cook a duck without exotic gloss, then onions and buckwheat or potatoes with pickles or mushrooms or olives are very useful.Generally, enough onions, without additional "support", but you need to choose the bow of the sweet varieties to it, quite a large number are not transferred bitter meat. Duck with onions - favorite dish of the ancient Chinese emperors , who did not eat anything without the consent of the court with their doctors, are considered enlightened, even in our days.
Spices longer need to pick up a garnish, not a duck.As usual, you can not hold to, so as not to drown out the smell of duck meat.The amount of added spices, too, must be chosen, taking into account the intensity of their flavor.
Everything else - very simple and is already familiar.Cook the duck in the oven in foil!
Recipe 1. duck in the oven in foil with buckwheat and mushrooms
mushrooms (fried) 500 g
spicy mixture of spices and salt
Buckwheat (boiled) 500 g
garlic 2 cloves
Onions, Onions (passaged) 300 g
duck soaked for several hours, with the help of paper napkins remove excess moisture.
Thoroughly rub the mixture on top and inside with salt, spices.
Mix mushrooms, buckwheat and onions, farshiruem duck and sutured abdomen.
wrapping duck double layer of foil, not too pulling it and leaving a space for the accumulation of hot air: if the foil will be broken off and spilled juice, the meat is spoiled bude.
Bird laid on a baking sheet and put it simmer for about three hours in the oven at 120 - 130 ° Σ.Mix honey with chopped garlic.For 10 minutes until cooked duck deploy, freeing the skin from the foil, heavily lubricate it.
remove the abdomen from the thread before serving.
Recipe 2. The duck in the oven in foil with apples
Water 3.5 L
Vinegar (apple) 500ml
Garlic 2-3 cloves
Red and black pepper (ground)
Ginger, fresh (grated) 100 g
leaf, bay 8 - 10 pcs.
stems of fresh dill 50 g
apples, sour (large) 8 pcs.
cranberry, fresh 200 g
juice, lemon 50 ml
basil, dried 10 g
Small kitchen salt
oil, refined 50 ml
the water, add vinegar, half the ginger, rastёrtye stalks of dill, a bay leaf.The cleaned from the remnants of the carcass pёryshek, dipped in brine, setting the top load and leave for 1.5 hours.Four clear the apple and cut into large cubes.Slices of apples mixed with half a lemon juice, cranberries, cinnamon.
remaining ginger and lemon juice mixed with honey, vegetable oil, chopped garlic.
also mix separately spices: basil, a mixture of peppers, salt.
carcass rub a mixture of dry spices inside and outside, farshiruem apple with cranberries, thread to sew up or stabbed toothpicks abdomen and lubricates half duck sauce.We turn around a few times with foil and bake at 140 ° Σ two and a half hours.
Ten minutes before the end of cooking remove the foil, brush with remaining sauce, continuing bake until flush with four whole apples (apples wishes to clear from the core, and to stuff to taste).
Recipe 3. duck in the oven in foil and pear syrup on rice "cushion"
duck breast 900 g
Fig solid grade 350 g
salt, spices, garlic slices
purified pears250 g
lemon (juice) 200 ml
honey or molasses 150 g
Prepared breast rub spices, after making incisions on the skin crosswise with a sharp knife.
Wash rice and soak in water for at least three hours.Drain and dry the rice.Add the chopped garlic, saffron, lemon juice, 2-3 bud ground cloves, dried sweet paprika and basil.
Mix rice with spices and place it in the prepared baking dish lined with foil.Above, on the rice pillow lay duck meat.
caramelized pear slices: first fry on the heated pan, then shifting into a saucepan, cover with honey or molasses, with the addition of water.Boiled to obtain syrup.
Pour the syrup on the breast, around lay slices of pear.
upper layer of foil should cover loosely to steamed rice with baking could fit in the space of the foil.Leave a little syrup to lubricate the surface of the breast when she propechёtsya.To this end, the finished breast free from the foil and hold it in a hot oven to brown.
4. Recipe duck in the oven in foil with onion
White onion (sweet) 1.2-1.5 kg (net)
lemon 350-400 g (1 whole and slices to feed)
salt, pepper, bay leaf
Duck (prepared carcass) 2-2.5 kg
Mustard, unsharp 50 g
honey 30-40 g
Cut the straws white onion.
Duck treat the inside and outside of spices.
inside the carcass put a lemon and shredded onions.Carcase sew and transfer to a form of the laid foil.
remaining onions lay around the duck, lubricate the skin of soy sauce, honey and mustard.
edges of foil over the meat connect, completely sealing it and send it in the fridge for 6-7 hours.
Bake for about three hours, the average mode.A few minutes before the meat is ready, Brown the it by removing the top layer of foil.
Serve, removing the skin, laying out the onions in a dish, and garnish with lemon wedges.Lessons from the carcass to remove the lemon.
Recipe 5. duck in the oven in foil with oranges
Oranges 8 pcs.
Provencal herbs 20g
Couscous 200 g
pepper, allspice 10 g
Mustard 25 g
Dill, dried 8 - 12 g
cranberries 1 cup
carcass daubed, wash with warm water and dry.
One orange left to feed the rest of the squeeze juice after removing the peel.
orange juice mixed with honey, half Provence herbs and cook for a couple until thick.After removing from heat, add the mustard, soy sauce spoon and mix.The sauce is ready.
carcass rub the remaining mixture of spices and butter, crushed garlic, and soy sauce.Inside the carcass put orange peel, cranberries and couscous, sew belly and grease orange sauce, wrap in foil and put bake until cooked at a temperature of 140 - 150 ° Σ.15 minutes before the oven off to reveal the foil and grease again orange sauce.Let meat "a rest" in a quarter of an hour off the oven.
6. Recipe duck in the oven in foil with dried fruits
Lemon 2 pc.
Dried olive grass 30g
Garlic 10 g
Soy sauce 50 ml
rice, wild (slightly undercooked) 0.5 kg
prunes, dried apricots, raisins 150 g
Onions, Onions(large) 1 pc.
Dried fruits steamed with boiling water for 30 minutes.Drain and mix with wild rice.In a blender grind lemons with garlic and Provencal herbs, mixed with soy sauce.Onion peel and cut into half rings.The prepared carcass rub the sauce and wrap in foil with chopped onions.Leave to cool for five hours.
Duck shift the foil, stuff the rice with dried fruit and bake until cooked at a temperature of 150 ° Σ.For golden brown on top to reveal the foil for 15 minutes until cooked.
7. Recipe duck in the oven in foil with potatoes and onions
duck carcass (marinated)
potatoes (peeled) 1 kg
Onions, onions (pickled), 400 g
mushroom sauce with sour cream
carcass cut into pieces.On the foil put sliced potatoes, half an onion put on the potatoes, top with slices on top of the carcass and remaining onions.Wrap in foil and bake until cooked duck over medium heat.Five minutes until cooked, remove the top part of the foil, pour the mushroom sauce and stew in the oven.
duck in the oven in foil - tips and tricks
to soak the meat quickly and efficiently prepared a delicious marinade, use a pastry syringe.You can also use the medical instrument and if we can find a suitable needle to enter the marinade under the skin or into the bird's flesh.It should be borne in mind that in the marinade spices may contain particles that do not pass through a thin needle.
If the lunch menu included wild duck, its meat is sure to soak for several hours to remove the smell of slime.It is advisable to change the water often.
characteristic smell of duck meat is manifested more intensely in the carcasses slaughtered at an older age.Consequently, their meat - more rigid.