You will need
- duck, weighing 2-2. 5 kg
- sour green apples - 3-4 pieces
- prunes - 200 g
- honey - 15 g
- sour cream - 200 g
- soy sauce - 50 ml
- buckwheat - 100 g
- Bay leaf
- tablespoon vinegar
- 2 teaspoons vegetable oil
- onions - 2 PCs
- carrots - 1 piece
- culinary brush.
Often it is possible to buy the duck frozen, but you can buy chilled or fresh poultry. The duck should be thawed slowly at room temperature, and then immediately cook. To cook soft and tender duck, you need to purchase a fresh bird, and its pre-marinated. To do this in 1 liter of pure water will boil a tablespoon of salt, 2 Bay leaves and black pepper. When the solution has cooled, add a tablespoon of vinegar and a teaspoon of vegetable oil. Place this mixture is the carcass of ducks, weighing 2-2. 5 kg and leave for a day in a cool place.
When the duck is marinated, you need to carefully grease it with spices inside and out. You can use cardamom, black pepper, turmeric, salt, paprika. And come juice, lemon, orange, soy sauce or ginger. Fat can not cut, it is mostly under the skin and vytaplivaete during cooking, leaving a crisp.
Prepare the stuffing. To do this, boil 200 grams of buckwheat porridge and mix it with fried onions and carrots. Add finely chopped parsley and steamed prunes. Green sour apples peel and cut into 4 parts. Stuff inside of duck with a mixture of porridge with onions, prunes and apples. Sew the hole thick thread and place the bird breast up on a baking sheet or in a roaster.
Bake at 200 degrees for 1 hour. Then turn down the heat and remove the duck. With the help of culinary brush lubricate the skin of the bird pre-cooked mixture of cream, honey, butter, and ice water. Again put the bird in the oven and leave until completely cooked through. When the duck is browned, you need to get it. The degree of readiness of the poultry can be determined using the length of the needle. To do this, pierce the duck breast in the field and look at the color of the emitted juice. When the duck is fully ready, it is transparent color.
When the duck is ready, remove it from heat resistant rack and place on a large flat dish, garnished with fresh vegetables and herbs. When submitting't butcher. Duck cooked this way turns out tender, juicy and very tasty.
Duck fat can be stored in the freezer for up to 6 months. It is used in frying and braising vegetables and meat.
To determine the cooking time necessary to proceed from the calculation of the weight of a duck. So for every 450 grams duck represents 10 minutes of cooking. By this time added 45 minutes to every six months of age. The older the bird, the longer it is cooked. A young duck, weighing 2-2,5 kg) cook for 1.5-2 hours.