It may seem strange, but the meat ducks, though dark in color, belongs to the so-called "white" bird meat. The reason for this circumstance is that the duck is much more active than, for example, chicken. The duck is constantly in motion, so her body should be much more oxygen. And it is precisely for this reason that poultry meat is colored in dark red, so the meat is also similar and have almost any wild birds.
A strong, distinct odor and taste of duck meat means that the meat is not "lost" among other flavors, and hence can be combined with fruit or other sweet or spicy ingredients, making this union a special, unique, delicious taste and aroma.
One factor that stops the buyer, is that ducks are usually smaller in size compared with the hens, broilers and the more turkeys. So if you're going to cook on a fairly large amount of people, it would be better to take two small ducks, while the meat just enough at all.
For those watching their weight, it should be noted that in the duck contains much more fat than chicken or turkey, and therefore more calories in relation to weight. But in reality it is unlikely you'll have a duck more than once a week and then once a month, just need to expand the range of food consumed - it does more good than harm.
Information for lovers of crispy fried duck skin: if you take a piece of duck meat with the skin of a cup size, then the piece will contain about 472 calories, of which 357 will be in the fat. Saturated fats in a piece of meat will be about 13.5 grams.
On the other hand, this same piece of fried chicken with skin contains 276 calories, of which only 98 would have on fat. Saturated fats in a piece of chicken will be only 3.1 grams.
Ducks and geese - birds waterfowl, so they have a right under the skin of a thick layer of fat, which protects the body from the cold water and gives extra buoyancy. Before cooking or during it, this layer of subcutaneous fat can be removed, that often and doing a.
Properly cooked duck is not at all or has only a little body fat, but crispy fried crust is always present. Ask - how? You will find out below.
Removing the layer of fat - the most important moment in the preparation of duck
There are several ways to remove fat.
The first way is to hold the duck for a couple of 20-30 minutes - in order to melt the fat.
Another way to simpler and perhaps more practical: to pierce the skin a duck with a sharp knife or a toothpick in several places with a step about 2,5-3 cm. But you need only pierce the skin and fat layer, leaving intact a layer of meat. It is quite easy to do, because the meat is much denser than fat and feel great when the knife / toothpick / cocktail stick rests on him. When frying through the holes drain all excess fat, but the duck should be at a certain elevation, so as not to swim in their own fat.
For more crispy duck to before sending it to the furnace to pour from the teapot with boiling water.
The duck is usually prepared a few hours, which is slightly longer than required by a chicken or turkey in equal weight proportions. A few hours is required in order to heated with all the fat and skin thoroughly roasted.
The duck is prepared correctly, if the temperature in the depths of the thick layer of meat on the breast reaches 75 ° C. You can check if you have a special "meat" thermometer.
Below you will find a simple recipe for roasting duck. Do not forget that you can add to the duck's various sauces, vegetables and fruits.
A simple recipe for roast duck
The most important thing - duck necessarily need to put in a hot oven, which pre-and heats up to 190 ° C.
Put the bird on the chopping board and sharp knife, remove excess fat from the body cavity and neck. Then washed under running water carcass inside and out and dries it with a dry towel. Pierces the skin in many places, as described above, for the removal of subcutaneous fat. This can be done with toothpick or knife with a thin blade.
Rubbed duck with salt and pepper and outside and inside. Then put it on some hills in the middle of the pan for baking (Upland / support is needed in order to drain off the fat to the pan and the duck was not touched).
Pour the carcass with a few cups of water so that the water glass on the tray and put in the oven. Roast in oven for about 3 hours - until all the fat runs out and until the skin becomes a beautiful brown color. Duck should turn every 30 minutes.
Once the duck is ready, remove it from the oven and put on a suitable dish. When it has cooled slightly (usually takes about 15 minutes) - it can be served to the table. Enjoy your meal!
A strong, distinct odor and taste of duck meat means that the meat is not "lost" among other flavors, and hence can be combined with fruit or other sweet or spicy ingredients, making this union a special, unique, delicious taste and aroma.
One factor that stops the buyer, is that ducks are usually smaller in size compared with the hens, broilers and the more turkeys. So if you're going to cook on a fairly large amount of people, it would be better to take two small ducks, while the meat just enough at all.
For those watching their weight, it should be noted that in the duck contains much more fat than chicken or turkey, and therefore more calories in relation to weight. But in reality it is unlikely you'll have a duck more than once a week and then once a month, just need to expand the range of food consumed - it does more good than harm.
Information for lovers of crispy fried duck skin: if you take a piece of duck meat with the skin of a cup size, then the piece will contain about 472 calories, of which 357 will be in the fat. Saturated fats in a piece of meat will be about 13.5 grams.
On the other hand, this same piece of fried chicken with skin contains 276 calories, of which only 98 would have on fat. Saturated fats in a piece of chicken will be only 3.1 grams.
Ducks and geese - birds waterfowl, so they have a right under the skin of a thick layer of fat, which protects the body from the cold water and gives extra buoyancy. Before cooking or during it, this layer of subcutaneous fat can be removed, that often and doing a.
Properly cooked duck is not at all or has only a little body fat, but crispy fried crust is always present. Ask - how? You will find out below.
Removing the layer of fat - the most important moment in the preparation of duck
There are several ways to remove fat.
The first way is to hold the duck for a couple of 20-30 minutes - in order to melt the fat.
Another way to simpler and perhaps more practical: to pierce the skin a duck with a sharp knife or a toothpick in several places with a step about 2,5-3 cm. But you need only pierce the skin and fat layer, leaving intact a layer of meat. It is quite easy to do, because the meat is much denser than fat and feel great when the knife / toothpick / cocktail stick rests on him. When frying through the holes drain all excess fat, but the duck should be at a certain elevation, so as not to swim in their own fat.
For more crispy duck to before sending it to the furnace to pour from the teapot with boiling water.
The duck is usually prepared a few hours, which is slightly longer than required by a chicken or turkey in equal weight proportions. A few hours is required in order to heated with all the fat and skin thoroughly roasted.
The duck is prepared correctly, if the temperature in the depths of the thick layer of meat on the breast reaches 75 ° C. You can check if you have a special "meat" thermometer.
Below you will find a simple recipe for roasting duck. Do not forget that you can add to the duck's various sauces, vegetables and fruits.
A simple recipe for roast duck
The most important thing - duck necessarily need to put in a hot oven, which pre-and heats up to 190 ° C.
Put the bird on the chopping board and sharp knife, remove excess fat from the body cavity and neck. Then washed under running water carcass inside and out and dries it with a dry towel. Pierces the skin in many places, as described above, for the removal of subcutaneous fat. This can be done with toothpick or knife with a thin blade.
Rubbed duck with salt and pepper and outside and inside. Then put it on some hills in the middle of the pan for baking (Upland / support is needed in order to drain off the fat to the pan and the duck was not touched).
Pour the carcass with a few cups of water so that the water glass on the tray and put in the oven. Roast in oven for about 3 hours - until all the fat runs out and until the skin becomes a beautiful brown color. Duck should turn every 30 minutes.
Once the duck is ready, remove it from the oven and put on a suitable dish. When it has cooled slightly (usually takes about 15 minutes) - it can be served to the table. Enjoy your meal!
