Preparation of ducks in utyatnitsu: guests will be delighted!
- Spicy duck in a scallop
- Duck with prunes and potatoes
- Duck ragout with oyster mushrooms
- Duck stewed with cabbage
World masters in the preparation of ducks are consideredFrench chefs. To transfer their skill is not difficult. This requires quality products, fragrant spices and a little inspiration. As you can see, all this is easily accessible, which means that you can also indulge your beloved with a satisfying and at the same time refined dish. And we will kindly give you the recipe.
Spicy duck in a scallop
Often mistresses, seeing a large listThe ingredients feel that the recipe is very complex. Do not rush to flip through it, even if it is not simple - you will get an unforgettable pleasure from the dish! Since ancient times, spices have been considered the property of the rich, and now, when they are so easily accessible to us, let's take a little effort and translate the recipe into reality. Our duck will be a chic bouquet of flavors and flavors.
- Duck weighing one and a half to two kilograms
- Onion - 400 grams
- Garlic - 3-4 cloves
- Chicken broth - 0.5 liters
- Ginger root - 25 grams
- Carrots - 300 grams
- Olive oil - 3 tablespoons
- Raisins - 50 grams
- Zucchini - 250 grams
- Canned peas - 200 grams
- Bay leaf
- ground pepper
When choosing a duck, take a closer look at how muchA bird is cleaned. If the feathers are carefully removed, you will spend much less time in the kitchen. And you need to cook exclusively with love and joyful mood - then the dish will be much tastier. So, we chose the duck, it's time to do it. All bones need to be removed and cut the meat into small pieces, about 30 grams in weight. Fold the bird in a bowl, sprinkle with ground cinnamon, turmeric, paprika, cumin and add a few clove flowers. Mix everything thoroughly, cover the bowl with a lid and send it to the fridge for an hour to marinate.
While the duck absorbs divine flavorsSpices, and vegetables. Cut the onion and cut into thin half rings, finely chop the garlic, and ginger grate finely. Heat the cast-iron whitewater on medium heat. Pour olive oil and dip the pickled duck. Fry the bird quickly and often stirring. Literally after 5-6 minutes, pull it out and throw it back in a colander - no excess fat in the dish is necessary, let it drain.
Fat, that was left in the chicken, do not pour out. Fry onion, garlic, ginger on it and send vegetables to the colander to the duck. But now merge the remainder of the fat and wipe the duckling from inside with a paper towel folded into several layers. The preparation of the products is over, it's time to start creating a fragrant masterpiece. Pour into a pan half a liter of chicken broth, add meat, a pinch of saffron, 3 pieces of bay leaf and simmer the hour over medium heat under a closed lid.
Let the meat get ready, and in the meantime we will do it.Vegetables. Carrot and zucchini cut into strips. Peas wash, let drain. After half an hour after the start of putting out the duck, add the washed raisins to the scallop. Wait another 5 minutes and lower the carrots and zucchini. Cook the dish for another 20 minutes at low heat. The pea came in: add it a few minutes before it is ready. Salt and pepper the dish and leave under the lid for an hour. The dish is evenly soaked with the aromas of spices and will acquire an unforgettable taste.
Serve the duck to your guests with a fervor, with a heat - they will appreciate the recipe and your culinary skills. Bon Appetit!
Duck with prunes and potatoes
Someone will find it strange that the recipe containsPrunes. The combination of meat and fruit in many do not cause sympathy. But this roast will only benefit from the small sourness inherent in prunes. In addition, you can choose a variety with a more pronounced smoked or sour taste. Let your imagination lead you, because cooking any dish is akin to creativity.
- Duck weighing 2 kg
- Potatoes of medium size - 10 pieces
- Prunes - 100 grams
- large onion
- 400 ml chicken broth prepared in advance
- ground pepper
- Vegetable oil - 3 tablespoons
- bay leaves - 2-3 pieces
Prepare this recipe for a hard five canEven a beginner culinary. All that and it is necessary that carefully prepare all the products, follow our advice and fix it with your inspiration. First, peel the potatoes, cut into large cubes and pour cold water. Preparation of the next stage will take some time, and water will protect potatoes from darkening. Bulb clean and cut into half rings, thinner - let the onion thoroughly fried.
Now let's start cutting the duck. Meat must be separated from the bone, skinned and cut into small pieces. Warm up the vegetable oil in the jam and quickly fry, literally 4-5 minutes. Add the chopped onion and fry it with the lid open until golden. Now came the turn of the potato. Throw it in a colander and lay on several layers of paper towels. Quickly dry and add to the languishing products in the scallop.
Pour warmed chicken broth, saltDish, pepper it and cover it. Let it stew for half an hour, then pour the washed prunes and laurel leaves. Leave the roast on the fire for another 10 minutes. Determine the degree of cooking by the potato: once it is boiled, the roast is ready. Bon Appetit!
Duck ragout with oyster mushrooms
This recipe will pave the way to the heart of many men,Because he is unusually full and fragrant. Mushrooms oyster mushrooms in fresh form have no taste, because in this dish they will show themselves in the best possible way - they will absorb the fragrance of celery and give the dish satiety and juiciness. And the wine left in the cooking process can be served for dinner. Is not it true that it is absolutely necessary to prepare this recipe if you have a large number of hungry guests?
- Duck carcass about 2 kg in weight
- Oyster mushrooms - 400 grams
- 3 stalks of leek
- 4 cloves garlic
- celery root
- 200 ml of red dry wine
- Liter of chicken broth
- Asterisk star, zira
- Fragrant pepper peas - 10-12 pieces
- bunch of parsley
- Red ground pepper
- Bay leaf
Carefully inspect the carcass of the duck forExcess fat. Cut it and finely chop it - it will come in handy instead of vegetable oil. Now cut the duck into large pieces, removing the bones, but leaving the skin. Nabolite it in several places and sprinkle with salt. In the maid, melt the fat cut earlier and take out the cracklings - they are no longer needed. Now, gently, one by one, put the duck pieces with the skin facing down. Fry for 5-6 minutes and turn over to the other side. Turn off the fire and spread a paper towel on the dish. Take out the duck pieces and put them on the plate. Let excess fat drain off. In a separate plate, pour off 3-4 of its tablespoons.
Meanwhile, it's time to start making vegetables. Cut the white part of the leeks in half and chop them in half rings. Peel the celery peel 3-4 mm thick and cut the tuber into slices. Garlic crush with a wide knife and finely chop.
The recipe is nearing completion. Reheat the heated fat in the grannies, lower the leeks, celery, fry vegetables for 5-7 minutes, until the onion is softened, and pour in the wine. Stir constantly, until half the volume of wine is evaporated. Then add the remaining ingredients - badin, zir, bay leaf, garlic, peanut peppercorns and prepared duck pieces. Pour in the prepared broth and wait for the dish to boil. As soon as this happens, reduce the fire in half, close the litter and cover with the lid for 2 hours. From time to time, look into the saucepan: if the broth is boiling intensively, add a little boiled water.
Let the meat prepare - proceed to the mushrooms. The leg of the vernacular is not necessary to use, since it is too rigid. Hats of large size cut into 3 pieces, small - leave whole. Then in a separate frying pan heat the fat, wisely left earlier. Arrange the cut oyster mushroom, at the end, pour a handful of a large chopped parsley. Fry for a few minutes on high heat and transfer everything to the scallop, where our duck is already ready. Leave the dish under the lid for 15 minutes - let it water and reach the condition. Serve in deep plates and enjoy great taste. Bon Appetit!
Duck stewed with cabbage
Did you know that duck fat is verySimilar to olive oil? And this means that the substances contained in such a seemingly harmful product as fat, in fact, serve a good service. Polyunsaturated Omega3 and Omega6 fatty acids are called to fight against aging, and choline and betaine help to cleanse the body of carcinogens. Below we will give you a recipe that will keep these useful substances to the maximum.
- Medium sized duck
- Bulb large
- 0.5 kg of ripe tomatoes
- 1 medium white cabbage
- 2 tablespoon of vegetable oil
- Mix of 5 peppers
- Mixture of Provence herbs
For cutting, you need a kitchen hatchet. Using it, divide the bird into medium-sized chunks. In the grannies, heat the vegetable oil on high heat and quickly fry the duck pieces, often stirring. Turn off the fire and while you set the bird back. Cut the onions into medium cubes, and grate the carrots on a large grater. Tomatoes are also cut into cubes, but first scald and peel them. The dish should be perfect, the lagging peel is not the place in this wonderful riot of colors and taste.
It's time to return to our chit-ness, where he is waiting for hisTurn meat. Turn on the fire again and lower the vegetables. The first is the onion: it should not be fried, but only brought to transparency. As soon as this happens, the carrot will turn. When she gives her color, add the tomatoes to the pan. Stir thoroughly with a wooden spoon to give the tomatoes juice.
Our prescription reached its climax, therefore, without delayMinutes, proceed to cabbage shredding. Fill the cabbage with the scallop to the top, do not be afraid to shift it - it will sit down while cooking. Stir, salt, add a teaspoon of a mixture of peppers and the same amount of dry Provencal herbs. Close the lid, put down a minimal fire, and let the fragrant, hearty and such a useful dish will sweat there for an hour and a half or two. At the end of the preparation, you can pour a handful of chopped parsley. Bon Appetit!
You see how many original, piquant and simpleExcellent food can be prepared in a chicken? Do not be afraid to experiment with the bird and do not believe those who talk about the rigidity of its meat. Duck dishes can be an interesting and very tasty decoration for your family table - take them to your note.</ P>