The last time I was preparing "cranberry duck", but soon the house one more pereponchatolapaya bird. A colleague visiting the parents in the village and, mindful of my duck passion, caught me a home duck. As a duck with cranberry mom did not have time - work schedules are not met, decided to please her, they say, with home delivery.
Coming out of the office, dialed her number, to inform about the duck, parallel thinking, with what would be her, this time to roast. I thought a long time, almost all the time, that half the town over to her mother rode. It is difficult to please because of the culinary arts, if the mother - technologist for cooking. I have something in comparison with her self-taught.
Therefore, and decided not to go beaten path, realizing navorochennye Mediterranean and French recipes, and invent something of my own, copyright. So I got the idea to cook a duck is not cranberry and mushroom.
Layout
Main course:
The duck - 1,5-2 kg
300 g fresh mushrooms
3 medium onions
2 tablespoons mustard
3 tbsp oil
salt
black pepper
Vegetable ragout:
3 large potatoes
3 sweet peppers
2 carrots
2 tablespoons oil
0.5 cups water
Salt and pepper to taste
Preparation
Duck, this time caught are not very bold, very young. I carefully rubbed it inside and out with salt, liberally coated with mustard on all sides and left on a plastic napkin marinated, including the oven. As the time to cope with the stuffing.
Finely chopped mushrooms, onions sliced semirings. In deep pan, poured oil and a small piece of duck interior fat. Once the fat is hot, put together, and mushrooms, and onions, salt, pepper and left stew on average coal fire under the lid.
No fungi reach the condition, there was time to prepare the future of vegetable ragout. Large baking sheet covered with two rows of foil, then that does not unstick burnt grease, smeared it with oil. Potatoes are sliced large plates, packed in a single layer on baking sheet, trying to get in the future contours of ducks. Poured on top circles of carrot and chunks of bell pepper.
While engaged with vegetables, onions and mushrooms prepared. Spoon still hot, stuffed it in the duck's belly, periodically utrambovyvaya. Do not fit into just two tablespoons of mushroom ragout, which I added to vegetables in the pan. In this case, had to sew the belly of a nylon thread. True, the Chinese curve game broke at the last stitch, this proved to be robust in duck skin. But the situation saved the usual toothpick, which sank perfectly into the meat.
Darned duck carcass placed in the center of small hills, with a sharp knife and then took a few notches under the rind, so that through them melted excess fat. Slid, as the sled, the tray on the middle shelf of the oven. I wanted higher, but the duck would not fit in height.
Then everything was done as in the previous recipe: a small flame, every half hour overturn a duck the other side to the rear of the oven, pouring precipitated fat. Fat around the vegetables to the end of the first hour began to ready roasted, creating the illusion of undercooked potatoes. But worry not: this is only an appearance.
Half an hour later checked the duck on the alert. Pierced with a knife in several parts. Emitted red juice was. In order not to burn vegetables at this time for real, and covered the carcass with lots of vegetables with foil in the pan added a glass of water from the faucet and put the duck dopekatsya slightly intensify fire.
Just half an hour - and you can serve the table. We took out the pan from the oven, cut the grocery seam. In a small salad bowl or a standard broth Put the mushroom stuffing ducks. In another such dishes to collect vegetables from the pan under the duck. In the stew they turned themselves, without any help.
Utku cut with kitchen scissors, poultry into portions, beautifully put them on a dish with a patchwork lettuce. It remains to apply fresh herbs, bread and tomato sauce. Have a nice feast!
Therefore, and decided not to go beaten path, realizing navorochennye Mediterranean and French recipes, and invent something of my own, copyright. So I got the idea to cook a duck is not cranberry and mushroom.
Layout
Main course:
The duck - 1,5-2 kg
300 g fresh mushrooms
3 medium onions
2 tablespoons mustard
3 tbsp oil
salt
black pepper
Vegetable ragout:
3 large potatoes
3 sweet peppers
2 carrots
2 tablespoons oil
0.5 cups water
Salt and pepper to taste
Preparation
Duck, this time caught are not very bold, very young. I carefully rubbed it inside and out with salt, liberally coated with mustard on all sides and left on a plastic napkin marinated, including the oven. As the time to cope with the stuffing.
Finely chopped mushrooms, onions sliced semirings. In deep pan, poured oil and a small piece of duck interior fat. Once the fat is hot, put together, and mushrooms, and onions, salt, pepper and left stew on average coal fire under the lid.
No fungi reach the condition, there was time to prepare the future of vegetable ragout. Large baking sheet covered with two rows of foil, then that does not unstick burnt grease, smeared it with oil. Potatoes are sliced large plates, packed in a single layer on baking sheet, trying to get in the future contours of ducks. Poured on top circles of carrot and chunks of bell pepper.
While engaged with vegetables, onions and mushrooms prepared. Spoon still hot, stuffed it in the duck's belly, periodically utrambovyvaya. Do not fit into just two tablespoons of mushroom ragout, which I added to vegetables in the pan. In this case, had to sew the belly of a nylon thread. True, the Chinese curve game broke at the last stitch, this proved to be robust in duck skin. But the situation saved the usual toothpick, which sank perfectly into the meat.
Darned duck carcass placed in the center of small hills, with a sharp knife and then took a few notches under the rind, so that through them melted excess fat. Slid, as the sled, the tray on the middle shelf of the oven. I wanted higher, but the duck would not fit in height.
Then everything was done as in the previous recipe: a small flame, every half hour overturn a duck the other side to the rear of the oven, pouring precipitated fat. Fat around the vegetables to the end of the first hour began to ready roasted, creating the illusion of undercooked potatoes. But worry not: this is only an appearance.
Half an hour later checked the duck on the alert. Pierced with a knife in several parts. Emitted red juice was. In order not to burn vegetables at this time for real, and covered the carcass with lots of vegetables with foil in the pan added a glass of water from the faucet and put the duck dopekatsya slightly intensify fire.
Just half an hour - and you can serve the table. We took out the pan from the oven, cut the grocery seam. In a small salad bowl or a standard broth Put the mushroom stuffing ducks. In another such dishes to collect vegetables from the pan under the duck. In the stew they turned themselves, without any help.
Utku cut with kitchen scissors, poultry into portions, beautifully put them on a dish with a patchwork lettuce. It remains to apply fresh herbs, bread and tomato sauce. Have a nice feast!
