How to decorate duck dishes

Roast duck is a great dish for the holiday table. A bird can be submitted whole stuffed various fillings or put it on plates in portions, as is done in the restaurant. Whichever option you choose most importantly – delicious roast duck, for her to find a suitable side dish and, of course, to make beautiful dish.

Instruction

The choice of jewelry depends on the method of cooking duck. If you stuff it, be sure to include decor products used for toppings. For example, a duck, stuffed with sauerkraut, when the flow is laid out on a dish, and on either side of her scenic slides are vegetables – grated pickled carrots and small onions, mini corn, sauerkraut, lingonberries, cranberries, curly parsley and cherry tomatoes. This still life looked fine, alternate products by color, placing cranberries in the neighborhood of pearl-white onions, carrots and parsley shading.

The side dish you served with poultry, could become a self decoration. For example, feeding a duck mashed potatoes, place it in the two sockets. Prepare mashed potatoes, the part set aside and mix with the same amount of pureed boiled carrots. Roll out parchment paper cone, put both the puree and cut off the tip of the bag. Squeeze on a baking sheet outlet, and bake them in a moderately hot oven until crisp. Line a rimmed oval dish large leaves of lettuce, place them on the carcass of the roasted duck. On the sides lay potato rosettes, and the legs of the birds slip scalloped rosettes of white paper.

Duck goes well with sweet and sour fruit and berry sauces. Prepare a couple of sauces cranberry, cranberry, red currant, kiwi, or passion fruit. Place them in small bowls and place on the plate next to the piece of fillet or duck leg. Very nice twin outlet with contrasting sauces – for example, red cranberry and green kiwi. For meat, tuck a few sprigs of fresh thyme or rosemary. Around the fillets, squeeze a few drops of balsamic vinegar and decorate the composition with grains of pepper.

Looks very nice and the duck in the Chinese style. To roast the bird has acquired new bright and shiny-shiny skin, you need to put in the oven coat it with a mixture of liquid honey and soy sauce. Repeat the procedure several times. Separately, fry in butter rings from oranges, seeded. Duck ready, put on a rectangular dish dark color, spread out around the fried oranges, halved fresh lime, chopped julienne cucumbers and green onions. As a side dish suitable rice, pan-fried with addition of soya oil, water, and a couple of pinches of saffron.

Is the advice useful?