Taste sensations duck much more interesting and varied than chicken. One of the most interesting variants of its preparation is the process of roasting. If we talk about holiday options, in this case, it is recommended that the duck be cooked whole. By the way, oven baked duck meat is separated into portions pieces is much easier than raw.
As for the usual Sunday dinner for the whole family, then it is better to cook a duck in the oven in wine. In this case, you can take both the breast and private part of body (drumstick, thigh, wing, etc.).
Starting a conversation about cooking duck in wine, we must touch upon the issue of the proper preparation of a duck carcass to bake. About carefully plucked the feathers and can not speak, it is self-evident. If you got a duck with a ‘stubs”, then remove them with a tweezer or by hand. After “weeding stumps” the carcass is a bit of a sear over the fire. It is also important carcass rinse well, dry with paper or cloth towels.
If the carcass has been frozen, thawing should be gentle and gradual. That is not to put the duck meat in the microwave, and leave it at room temperature and allow it to move away from freeze alone.
Many Housewives the question always arises, what to do with the tail. As you know, there are glands that during cooking, "ooze" a very unpleasant aroma. Duck tail you can remove it completely, but you can just cut out the cancer.
Because the duck meat is still distinguished by its special taste and aroma, is recommended before baking to marinate. As a marinade you can use lemon juice, red wine, Apple cider vinegar, orange juice, rind and spices.
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Today We offer you to cook a duck in the wine. The recipe is very simple and does not require special culinary skills. For the marinade, you should take the following ingredients:
After you have saved the carcass from “hemp”, and tail, washed her and dried, proceed to the rubbing spices. Mixed cumin with salt (you can also add a couple of teaspoons of ground black pepper). For rubbing many Housewives use the orange zest and finely chopped thyme leaves. The choice is huge. Duck meat – the universal product, perfectly combined with many spices and seasonings.
Put the carcass or pieces of ducks (depending on what was selected for cooking) in a roaster. Can be used instead of volumetric deep pot.
Pour honey on top, add the above amount of water. What the duck in wine without wine? At the last stage of water the carcass of red wine. Turn meat several times so all parts are evenly immersed in the liquid. Reserve the duck meat overnight in a cool place.
So, the duck in red wine has been in the refrigerator for 12 hours. Now it is ready for the baking process. The only thing that should not be overlooked – rest the meat before putting it in the oven. Remove the duck from the fridge in advance and leave at room temperature for twenty minutes. During this time, and the oven heats up to desired temperature.
And the temperature is rather big – 190-200 deg. In this high mode duck in wine to bake for 15-20 minutes. Further, the temperature should be lowered to 160 deg. Now leave the duck meat to be baked for two hours. Remember, the longer the duck is in the wine is to marinate and the longer you bake, the more tender, more fragrant and tastier the meat will turn out.
Experienced hostess suggest half an hour after the start of baking at 165 degrees for a roaster to cover. Lid only for five minutes before the deadline. This is done in order to duck formed a delicious Golden brown.
Recipe duck with wine allows you to experiment not only with spices for the marinade, but with the options of side dishes. Most often duck is served with a special wine sauce. It is prepared in minutes.
'll Need for the sauce: two large onions, 200 ml dry red wine, 150 ml of chicken broth. Onions must be cut into small cubes and put in small saucepan. Add to the same chicken broth and put on fire. Once the broth boils, pour the wine. Evaporate a bit and diminish the fire. So the sauce is stewed for about twenty minutes. The result will be a slightly thick sauce, which is watered duck when serving.
To Serve the duck in wine and side dish of boiled potatoes. Spicy and flavorful pancakes will be perfectly combined with a pleasant, slightly sweet duckmeat.
Boil a couple of large potatoes, cool and grate on a coarse grater. Add to grated potatoes, one egg, a pinch of flour, from 3 to 5 grated cloves of garlic, a pinch of salt and a little pepper. All mix thoroughly and form small flat patties. Fry pancakes with two sides until a delicious blush. When applying it is possible and to pour a little wine sauce.
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