This bird (both domestic and game), cooked over a fire, has always been considered an exquisite, solemn and expensive dish. Today it is not cooked so often, due to its specific smell, and, besides, it is quite problematic to buy it, so many do not even know how to properly and tasty fry duck in a frying pan.
But the Christmas holidays are just around the corner, where dishes made from this bird have long been the main decoration of the table, so it’s time to study the “duck” issue in more detail.
Roast duck
Duck meat is quite unique, with a characteristic aroma and interesting taste. Therefore, there is no need to hammer it in, you just need to shade them. A mixture of peppers and salt, pomegranate juice - there is more than enough of this. Moreover, I will serve quince with pomegranate-plum sauce for the duck. Perfect tandem, help yourself.
Ingredients:
- Duck (1/4 part) - 700 g;
- Pomegranate juice - 200 ml;
- Pepper mixture - 1 tsp;
- Salt - 1 tsp;
- Vegetable oil - 1 tbsp. l.;
- Butter - 20 g.
Recipe:
Rinse the duck meat and dry it.
Rub with a mixture of peppers and salt, leave for 15-30 minutes.
Then pour pomegranate juice and leave for another 2-6 hours.
Turn over a couple of times.
Fry the duck in vegetable oil for 5 minutes on each side, periodically adding 2 tbsp. l. add the remaining marinade. Keep the heat low or the pomegranate juice will burn.
Spread a little butter on the duck in several batches, simmer, pouring over the resulting juice. Duck meat can be served pink, i.e. not fully cooked. But, you can bring it to full readiness by simmering it under the lid for 25-45 minutes.
Serve hot with a side dish of your choice.
Making duck with buckwheat at home
I would also like to say that there is nothing better than poultry, store-bought duck is of course good, but your own is always better, it is fattier and healthier. Therefore, if you have the opportunity to get one somewhere, then go for it.
Today we are preparing it with buckwheat so that we can have both a side dish and a main dish at once. Nearby you can place a quick and easy Iceberg or Pearl salad.
We will need:
- duck - 2-3 kg
- chicken liver - 200 g
- champignons – 200 g
- buckwheat – 140 g
- onions - 2 pcs.
- vegetable oil - 2 tbsp
- salt and ground pepper - to taste
- bay leaf - 1-2 pcs.
Cooking method:
1. So, in front of you is a bird, wipe it with salt and pepper at your discretion. Of course, you can make a special marinade, but this recipe does not require it. If you want, you can take it from another previous version.
In this form, the bird should lie in a bag in the refrigerator for 2 hours.
2. Now make the buckwheat filling, boil the buckwheat in a saucepan, lightly salt until done. If you don’t know how to cook buckwheat properly, then look here.
3. Meanwhile, cut the onions into small pieces along with the mushrooms. The liver that is left from the duck will also work; it will need to be chopped into pieces.
Now everything needs to be fried in a frying pan, first pour vegetable oil into it and fry the onion until golden, then add the champignons and fry until tender over low heat.
In another frying pan, fry the liver, add salt to taste. It cooks quite quickly so you don't overcook it.
Then mix all the resulting ingredients, namely buckwheat, mushrooms and liver and stir.
4. Stuff our duck with the filling, and then sew up the belly with threads that are specially designed for baking.
5. Place in a bag or baking bag, tie the ends with a special plastic device and off you go, as they say, into the oven for roasting.
6. Bake for 2-2.5 hours, and if you want to see a crispy, fried crust in the end, then cut the bag and open it 30-40 minutes before it’s ready. Baking temperature is 200 degrees, no more, you can even set it to 180.
This is how the wallpaper turned out, it looks great, just gorgeous! Eat with pleasure.
How to fry duck legs
Products:
Duck legs - 4 pieces weighing half a kilo Vegetable oil - 3 tablespoons Ground black pepper - half a teaspoon Curry - half a teaspoon Salt - to taste
How to fry duck legs
1. Wash the duck legs, rub with salt and spices. 2. Heat a frying pan, pour oil. 3. Place the duck legs in a frying pan and fry over high heat for 15 minutes on both sides until a crust appears. 4. Reduce heat and pour in half a glass of water. Simmer the duck legs for 30 minutes over medium heat, covered.
How to deliciously fry duck in a frying pan
Ingredients:
- Duck - 1 carcass.
- Sour apples - 1 pc. (large fruit).
- Onion - 1 pc.
- Purified water - 1.5 cups.
- Salt - to taste.
- Coarse black pepper - ½ tsp.
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How to cook duck in a frying pan
This original and refined English dish is the best way to make a great impression on your guests. And with our step-by-step recipe, cooking this duck delicacy will be simple and quick.
- Soak the duck carcass for a day in a vinegar marinade, then cut it into 4 portions (along the ridge, and then each half across) and start cooking.
- Place the duck pieces skin side down on a hot frying pan so that the subcutaneous fat begins to render out immediately. Then we can fry the duck without adding oil, and so to speak in its own juice.
- Fry each piece until golden brown on both sides and place it on a dish.
- Now sprinkle each golden piece with salt and pepper and leave to soak in the spices for a while.
- Meanwhile, peel the apple from seeds and cut into oblong cubes.
- Chop the onion into thin half rings.
- In the pan where the duck fat remains, spread the apples in an even layer, then the onions, and place the duck parts on top of everything. Pour enough water into the container so that the duck “drowns” halfway in it. Add a little salt to the dish and simmer it under the lid over low heat for 1-1.5 hours.
- After the allotted time, remove the aromatic and almost cooked duck from the frying pan and dry it a little.
- Place an empty frying pan on the fire, pour a little oil into it and fry each piece on the skin side over high heat until crispy and bronze.
The duck prepared according to this recipe is distinguished by its juiciness, indescribable aroma and taste.
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.
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 dish. 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.”
How to fry duck in pieces
Products:
Duck fillet - 300 grams Onion - 1 head Bell pepper - 2 pieces Tomatoes - 2 large tomatoes Sour cream - 2 tablespoons Vegetable oil - 3 tablespoons Salt and pepper - to taste
Duck pieces in a frying pan
1. Heat a frying pan, pour oil, add duck pieces, salt and pepper and fry over medium heat without a lid for 15 minutes. 2. Peel and chop the onions, add to the frying pan. 3. Then peel the bell pepper from seeds and stems, chop thinly and add to the frying pan. 4. Wash the tomatoes, peel them, remove the stems, cut them and add them to the frying pan. 5. Simmer the duck for 30 minutes, stirring. 6. Add sour cream, salt and pepper, mix well and heat for 3 minutes.
Whole roasted bird
The principle of frying a whole carcass in a frying pan is in many ways similar to the method of cooking in portions described above. It just takes a little longer. To do this, take a gutted duck, rub it with a mixture of salt and pepper inside and out, coat it with mayonnaise if desired, and marinate in this way at room temperature for about an hour.
The duck can be fried just like that, or it can be stuffed. For minced meat, sour fruits are chosen: apples, lemons, oranges, prunes and so on. For example, let's take a traditional recipe for stuffing apples. Why sour fruits? Due to the fact that duck meat is very fatty and the final dish, accordingly, also turns out to be fatty and difficult to digest, fruit acids partly mask the fatty taste and neutralize a certain amount of animal fats, which has a very beneficial effect on the absorption of food.
So, apples cut into large pieces are placed inside the carcass and the skin is sewn up with thread or pulled together with toothpicks. Lemon can be cut in half and inserted into whole halves. In a hot frying pan, fry first from the back side until golden brown. Then the duck is turned over and fried on its belly. Next, add broth to the top, close the lid and simmer for about an hour until fully cooked, periodically adding liquid.
When the meat is almost ready, you should take care of the aesthetic culinary appearance of the finished dish. To do this, the finished duck is coated on all sides with a sweet and sour mixture of a couple of spoons of apple juice and a spoon of any jam. Next, the carcass is fried over high heat in hot fat on both sides for several minutes to give a golden color to the crispy crust.
Original recipe for New Year with oranges
Duck baked with oranges will fit perfectly into any celebration, and of course for Christmas evening. And this playful fruit decoration will fit very easily on your table. In general, such a delicacy will be eaten in an instant, and you won’t even blink an eye.
We will need:
- duck - 1 pc. by 2 kg
- orange - 1 pc. for stuffing and 1 pc. For decoration
- juice of one orange
- juice of one lemon
- salt, ground black pepper to taste
- refined sunflower oil - 2 tbsp
- zest of one orange
- juice of one orange
- honey - 2 tbsp
- sweet wine - 2 tbsp. l.
Cooking method:
1. Wash the domestic duck and dry it with a paper towel.
Prepare the juice, squeeze the juice of one lemon and one orange, add vegetable oil, salt and pepper to taste.
Pour the marinade over the bird and place it in the refrigerator for 1-2 hours. And if it sits all night, it will be even tastier; after a while, turn it over so that it marinates evenly.
2. And now it is completely saturated with the marinade.
3. Wash the orange and cut into 6 pieces, remove the seeds. Stuff the duck with them and secure with toothpicks or thread. Place in a baking sleeve.
Bake in the sleeve for 2 hours at 180 degrees until a nice crust appears.
4. Make the syrup when the duck is sitting in the oven, grate the zest of one orange on a fine grater. Squeeze the juice out of the pulp. Mix, you get about 100 ml, now add honey and wine, and simmer a little until thickened. Strain through a strainer.
5. And after removing the duck from the oven, take out the orange slices, place them on the sides, pour warm syrup and fresh fruit slices to decorate this work. Such insane splendor awaits you, just a sight for sore eyes! Bon appetit!
Duck fried in pieces in a frying pan
Ingredients:
- Duck - 1.5 kilograms;
- Onions - 2 pieces;
- Spices - To taste.
How to cook “Duck, fried in pieces in a frying pan”
Here are all our ingredients. Wash the carcass and divide it into pieces. I leave the skin, but it’s better to remove the feathers. Fry for 10 minutes in a heated frying pan in oil. Cut the onion into half rings. After the duck is fried a little, add onions and garlic to it. Fry everything for about 20 minutes, stirring occasionally. Pour drinking water into the pan until it just covers the duck. Add all the spices: bay leaf, allspice, paprika and ground nutmeg. Mix the duck and spices, reduce the heat and cover with a lid. Simmer everything for 1.5 hours. If the water boils away, add more. Our delicious duck, fried in pieces in a frying pan, is ready. Bon appetit!
Oven baked duck recipe
The first cooking option will be the simplest; we will cook the whole duck in a roasting bag. The dish will turn out quite elegant and beautiful. Of course, everyone will like it without exception. Especially if you also make a couple of salads.
We will need:
Cooking method:
1. Using your hands, rub the surface of the bird with salt and pepper and rub in. Then prepare the marinade, to do this, squeeze half a lemon and an orange into a container, pour in soy sauce and stir.
Now add two tablespoons of honey for flavor and stir.
2. Place the duck in a deep form and fill with the resulting mixture. Cover with a lid and leave to marinate for at least 5 hours, it is better to do this in the evening. If you have it for 24 hours, it will be just great.
Important! From time to time, do not forget to take it out and turn it over and pour the marinade over it.
3. Stuff the bird with an apple and an orange, cut them into slices. It is not recommended to remove the skin from the fruit; wash it well.
4. Place in a baking sleeve and also scatter the potato pieces. Tie the bag on both sides and pierce it with a knife in several places.
Interesting! You can use a toothpick instead of a knife.
5. Bake in the oven for 2 hours, the roasting temperature should be 200 degrees.
6. You can get such a wonderful and beautiful dish on a plate. Eat for your health! Bon appetit!
