Of course, cooking chicken is much easier.
It is a more dietary product.
Chicken meat also has such a universal taste that it is impossible to make a mistake in choosing an addition to the neutral taste of this bird.
We must not forget that chicken is a more common product, not because it is better, but because growing broilers is a more profitable business: chickens give a greater and faster profit compared to raising other birds.
The situation is more complicated with the preparation of duck with potatoes in the oven.
Even the combination of the two components, fat duck and potato as a source of carbohydrates, can cause outrage and protest by proponents of a healthy lifestyle. But if it tastes good?
With the observance of the measure, you can not deny yourself the pleasure to eat at least sometimes a piece of unusually tasty meat. There are no rules without exceptions. In addition, duck fat contains fatty acids similar to olive oil, and in general, the vitamin composition of duck meat compares favorably with chicken meat.
Duck fat helps eliminate carcinogens from the bodythat with modern environmental problems makes duck a valuable food product.
Duck with potatoes in the oven - basic technological principles
Some people don’t like duck meat because of a specific smell. This is not a reason to refuse it, because, as for any kind of meat, there are some rules for its selection and pre-processing.
Iron gives a specific smell to duck meat, which, like a chicken, is located on the tail. Proceeding to the cutting of the carcass, it must be removed first, so that in the process of gumming it does not release fat with an unpleasant odor. In addition, when choosing a duck, pay attention to the age of the bird. In old ducks, the specific smell is pronounced, unlike young birds, and the meat of young ducks is less rigid. You can distinguish an old duck from a young one by the stiffness of the sternum: in a young bird, the keel has a cartilaginous structure, it is flexible. The scaly coating on the legs can also tell whether it is worth buying this particular bird.
When choosing duck meat, also pay attention to the breed of poultry. Preference should be given to meat of musky ducks: the ratio of muscle and fatty parts of this breed significantly increases towards lean flesh.
Although without the use of fat it is impossible to cook a tasty and juicy duck: the meat will be hard and dry. Therefore, leave the fat on the carcass, and you can remove its excess after baking.
There are many ways to cook duck with potatoes in the oven, but it is not necessary to strictly follow the recipe. Most professional chefs are guided by their intuition and the presence of certain ingredients in their kitchen, which gives them the opportunity to be considered real professionals.
1. The recipe for duck with potatoes in the oven in the sleeve
Ingredients:
Slices of oranges 200 g
Duck, gutted 1.9 - 2.2 kg
Potato 0.6-0.7 kg
Garlic 10-20 g
Pepper, salt
Prunes 50 g
Rosemary 5-6 sprigs
Cooking:
Rub the carcass with spices and garlic on top and inside. Sliced, peeled potatoes and slices of prunes tightly lay inside the carcass and sew it. Slice oranges and place them together with sprigs of rosemary and carcass in a baking bag. Tie the packaging tightly and leave it in the refrigerator for 5-6 hours. Bake at 200ºϹ three hours before serving.
2. The recipe for duck with potatoes in the oven in foil, with mushrooms and sour cream sauce
Products:
Potato 700 g (net)
Milk 0.5 L
Garlic 40 g
Oil (for frying) 70 g
Mushrooms, salted 400 g
Dill, chopped 50 g
Cheese 120 g
Onions 300 g
Sour cream 250 g
Duck breast 1.2 kg
Parsley, fresh 100 g
Flour 90 g
Cooking:
Soak the mushrooms in cold water for 48 hours: it is advisable to change the water 3-4 times. Heat the oil and fry the chopped milk in it, sprinkled with flour. Add onion shredded with thin straws to the mushrooms. Put mushrooms with onions in a baking dish. Peeled and prepared duck breast, cut into cubes and also fry in a pan, seasoning with spices. Do not salt. Put the roasted duck on top of the mushrooms with onions. Wash small potatoes, peel and cut into slices, in four parts. Boil it in milk, adding chopped dill and chopped garlic at the end of cooking. Transfer the finished potatoes to duck meat. Pour sour cream into the milk in which the potatoes were boiled, add another 50-60 g of flour, transfer and pour the sauce with mushrooms, duck and potatoes. Bake at 180ºϹ for 20 minutes, then sprinkle the dish with a layer of grated cheese mixed with parsley and put in a hot oven for another 10-15 minutes.
3. The recipe for cooking duck with potatoes in the oven in pots
Ingredients:
Beans, motley 400 g
Poultry fillet 600 g
Boiled potato 900 g
Carrot 250 g
Fat, duck 150 g
Cream Tomatoes 350 g
Onions 300 g
Tomato sauce 100 ml
Flour (for passivation) 100 g
Dill, parsley, celery 120 g
Green olives 200 g
Lettuce 300 g (net)
Puff yeast dough 800 g
Egg yolk whipped
Cooking:
Prepare the vegetables:
Sweet onions and carrots, washing and peeling, chop finely, cubed; fry the vegetables in duck fat, add a little flour to them and pour in tomato sauce. Remove the pan from the heat.
Half-cooked potatoes, too, cut into cubes. Rinse soaked beans and boil until half cooked; turn off the stove and let the beans cool in the broth.
Peel blanched tomatoes and peppers and cut into cubes. Cut the pitted olives into rings. Cut the flesh of the duck into cubes, season with spices and let it stand for half an hour, then fry until half-cooked. Finely chop the greens.
Divide all prepared ingredients in portions and put them in pots, on ¾ part of the volume and pour tomato sauce with vegetables, adding vegetable broth to cover the contents of each pot with liquid. From the layer of the finished dough, 1-1.5 cm thick, cut circles along the diameter of the pots and grease them on one side with whipped yolk. With the oiled side, place the dough on the pots, tightly pinching them along the edge, instead of the covers. Pour water into the deep pan and place the pots.
Transfer the pan to a hot oven and bake the dish until the water has evaporated and the dough is lightly browned. Remove the baking tray with pots, grease the dough with the remaining yolk and sprinkle with sesame or caraway seeds, if desired. Return the pots to the oven and bring the dish to readiness. Serve portioned pots, put on plates lined with napkins. Separately, in a saucepan, serve sour cream.
4. The recipe for duck with potatoes in the oven "on the pillow"
Ingredients:
Potato 0.5 kg
Onion 500 g
Duck 2 -2.3 kg
Redcurrant juice 200 ml
Ground black pepper
Honey 150 g
Thyme, savory, sage
Red wine 100 ml
Cooking:
Prepare the sauce: combine the currant juice with red wine; put thyme, sage and thyme sprigs in juice with wine; Heat over low heat to prevent boiling. Cool the broth to 20-25Ϲ, put the honey and stir it until completely dissolved. You do not need to boil the sauce: it will reach readiness in the oven, along with duck's yarn and potatoes, giving them their aroma.
Prepared potatoes and onions, cut into slices, lightly salt and season with spices. Cover the mold with greased foil. Put the onion in one layer and pour it with the prepared sauce. Then lay the plates of potatoes.
Cut the prepared duck carcass lengthwise, in half. Grate the carcass with salt and spices, pour over the remaining sauce and put under the press. For 2-3 hours, put in the refrigerator. When the meat is pickled, put it on the potatoes and bake, covering with foil. 15-20 minutes before cooking, remove the bird from the oven, remove the foil and pour the sauce in which the bird was pickled. Bake until golden brown.
5. The recipe for a duck with potatoes in the oven with cheese and mushrooms
Composition of products:
Duck breast 1.2 kg
Champignons 1 kg
Onion 0.5 kg
Cheese (hard) 400 g
Tomatoes 600 g
Potato 500 g
Spices and herbs
Cooking:
Cut the breast into slices of 200 g, across the fibers and beat off. Treat each portion with spices and soak for a couple of hours in the cold.
Cover the baking sheet with foil; grease the foil. Put duck chops on the foil. Cut large tomatoes into slices and lay on each piece of duck meat. On top of the tomatoes, continue to lay peeled and chopped potatoes, sliced champignons, chopped onions and grated cheese. Laying each layer of ingredients, season with spices if desired. Cover the puff pastry with foil and bake for 50-70 minutes, removing the foil a few minutes before cooking, to form a cheese crust. Turn off the oven, sprinkle the dish with chopped herbs and let it cool for half an hour to the serving temperature with the door closed.
6. Stuffed duck with potatoes in the oven recipe
Ingredients:
Onion, white 400 g
Juniper berries, dried 20-30 g
Red oranges 250 g
Potatoes, peeled (large) 0.8 kg
Gutted duck carcass 2.0-2.5 kg
Salt
Chile (powder)
Clove
Coriander
Allspice and black pepper, ground
Prunes 100 g
Walnut (kernels) 50 g
Garlic 10-20 g
Sour cream 50-70 g
Parmesan 150 g
Cooking:
Choose large potatoes for the dish, even, preferably oblong. Clean it, wash and cook until cooked. Take a knife with a short blade and divide each boiled tuber in half, making a transverse, serrated incision. With a teaspoon, select the middle of each half of the potatoes, making a depression. Crush the selected pulp using a potato planter. To the resulting puree add steamed and finely chopped prunes, kernels of nuts, ground with garlic and sour cream. Stuff the halves of the potatoes with this mixture, lay them temporarily on a separate dish, and start stuffing the birds.
Wash the tarred duck, dry it slightly, remove the iron on the tail, cut the wings to the first phalanx. Break the wings in the area of the first joint by turning them sharply back so that after baking they do not stick out in different directions. Do not cut fat: it is useful when baking to give the meat a juiciness and softness. Make a mixture of salt, ground peppers, juniper berries, cloves and coriander seeds. Grind the dry spices into powder and rub the poultry carcass inside and out with a spicy powder.
Chop the onion into strips, add 1/2 tablespoon of sugar and 100 ml of lemon juice or apple cider vinegar. Hold the onion in the marinade for about an hour, then drain the marinade. Remove the zest from the orange, then peel it by removing the membrane and break each slice into two or three parts. Combine the pickled onions with slices of oranges and stuff the carcass. If the carcass is large, then increase the number of onions and oranges: in the morning it should be packed tightly. Sew in the abdomen and hole in the neck. Pack the prepared bird in an airtight bag and leave it for at least 3-4 hours.
Cover the wide and deep baking dish with foil without breaking the edge. Put the stuffed bird in the center of the mold to lay stuffed potatoes around it a little later. Cover the semi-finished product with foil, pinch the edges tightly and place in the oven, preheated to 200ºϹ. 2 hours after the start of baking, remove the mold from the oven, remove the top layer of foil and lay stuffed potatoes around the bird. Pour grated cheese in the middle of each potato and pour over the juice that escaped from the duck during baking. Lubricate the skin of the duck with a honey mustard mixture. Cover the dish with foil again, and bake for 30-40 minutes closed and another 15 minutes without the top layer of foil to brown the potatoes and poultry.
Turn off the oven and hold the duck for half an hour without opening the door. Then remove, remove the threads and transfer to a serving dish.
7. The recipe for a duck with potatoes in the oven, with white cabbage and rice
Ingredients:
Ryazhenka 750 ml
Steamed rice 260 g
White cabbage 0.5 kg
Sweet onions (white) 300 g
Potato, small 500 g
Dill and parsley 150 g
Spice
Apples, sour 250 g
Young, fat duck 2.0-2.3 kg
Lemon juice 100 ml
Cooking:
Cut the duck into pieces, each of which is rubbed with salt and spices. Pour lemon juice into a plastic bag and put the carcass with chopped dill in it. Tie the bag and put it in the cold, preferably all night. Rinse and soak the rice thoroughly.
The next day, chop the cabbage and onions with a thin straw. Take sweet and sour apples, peel them, cut into thin slices. Lay onion, cabbage, rice, apples and pieces of poultry in layers on the goose bowl. Dress the fermented baked milk with spices and salt and pour it into the goose bowl. Add water as needed to cover the contents with liquid. Cover the dishes and place for 2.5-3 hours in the oven, preheated to 200ºϹ. Five to ten minutes before cooking, add chopped greens and bay leaf.
Duck with potatoes in the oven - useful tips and tricks
Duck meat is most suitable for frying and baking.
Delicious side dishes can be prepared on the basis of duck fat: do not throw away a valuable product, which also contains many valuable vitamins and unsaturated acids.
In the Russian culinary tradition, there has long been a rule: serve meat with sour sauces. It is acidic additives that contribute to the digestion of meat and fatty foods.
For duck sauces, use more than citrus fruits or apples. To diversify the duck meat dishes, try adding grapes, cranberries or lingonberries, cherries, red currants to duck meat.
