Advice 1: How to cook in the roaster

The roaster is an oval dish with lid, designed for cooking a whole duck. Thanks to the thick walls of the this cookware allows you to create a tasty and healthy dish, because the meat and vegetables in roaster stew in their own juices and retain all the nutrients.
How to cook in the roaster

The benefits of using utyatnitsu

Because duck is quite hard, it requires a long heat treatment. That's why baking it whole it is best to use a roaster. Due to the special structure and thick walls of heat in the dishes is distributed evenly, which allows you to eventually get very tender, juicy and flavorful dish.

In addition to the duck, in a pot to cook any poultry and meat, and a variety of vegetables. And a roaster made of cast iron, which is considered to be the best, you can also use for cooking this pilaf – the rice in this dish, you get the same crisp and delicious as a cooking pot.

Glass or ceramic roaster can only be used in the oven. But cast iron or aluminium suitable for cooking on the stove. The only disadvantage of utyatnitsu is a longer cooking process, but the resulting dish is worth the wait.

How to cook stuffed duck in the roaster

the carcass of a duck;
- orange;
- 1-2 Apple;
- 1 tbsp of mayonnaise;
- salt and black pepper coarsely ground;
- 150 ml of dry white wine.

Duck gut if necessary, then carefully wash and dry cloth. RUB with a mixture of black pepper and salt both outside and inside. Then peel the fruit from the rind, cut into slices and nafarshiruyte them the bird. Sew the belly of the coarse thread, and coat chicken with mayonnaise. Leave at room temperature for 1 hour.

After the allotted time put the bird in a roaster, cover it with a lid and place in a preheated 200oC oven. In an hour pour in a roaster white wine, cover again and bake for another 60-90 minutes, from time to time basting the duck eye-catching juice. When the meat is tender, remove the duck and place it on a plate. Then cut it into portions pieces and serve with stuffing.

How to cook vegetables in the roaster

- 3 potatoes;
- onions;
- eggplant;
- 150 g of cauliflower;
- 2 bell peppers;
- tomato;
- carrot;
- a mixture of Provencal herbs;
- greens;
- olive oil.

Potatoes, onions and carrots peel and cut into large, but roughly the same size cubes. Tomatoes scald with boiling water, remove the skin and dice them together with the eggplant. Bulgarian pepper remove the tail and seeds, chop into large pieces. Divide cabbage into inflorescences. Put all the vegetables in a Cup and mix with salt, pepper, herbs, herbs de Provence and olive oil. Then put in a roaster, add 100 ml of water, cover and bake about an hour at a temperature of 200oC.

Advice 2: How to cook duck with potatoes in the oven

Duck — tender, dense and balanced content of macro-elements. Duck can be cooked in different ways. For example, bake in the oven right along with the side dish — potatoes.
How to cook duck with potatoes in the oven
You will need
    • For the duck
    • baked with potatoes and mushrooms:
    • — 1 duck
    • weighing up to 2 kg;
    • — 500 g of potatoes;
    • — 300 g fresh mushrooms (champignons);
    • — 1 onion;
    • — 1 tablespoon of honey;
    • — vegetable oil;
    • Sol
    • ground pepper to taste.
    • For the duck
    • baked with potatoes in the sleeve:
    • — 1 duck;
    • — 8-10 potatoes;
    • — 2-3 onions;
    • — 2 cloves of garlic;
    • 2 tbsp vegetable oil;
    • — 1 tablespoon of honey;
    • — 0,5 of lemon;
    • — 3-4 pieces of plum;
    • — Bay leaf
    • ground black pepper
    • black pepper
    • curry
    • salt to taste.
Duck baked with potatoes and mushrooms

Wash the mushrooms. Onion peel and cut into small cubes. Saute mushrooms until soft in melted butter. Add the mushrooms to the onions and fry until cooked mushrooms.
Rinse and clean potatoes. Cut the tubers into medium-sized pieces. Simmered the potatoes in lightly salted water.
Prepare the duck. The carcass gut, wash and dry with paper towel. Brush duck with melted butter, grate black pepper and salt. Nafarshiruyte the carcass of the duck with mushrooms and the same amount of potatoes as will fit in her abdomen.
Sew the belly of the duck thread. Coat the prepared chicken with honey. Lay around the remains of the potatoes.
Preheat the oven to 180 ° C. Fry the duck in the oven for about 1.5-2 hours. Occasionally watering the carcass formed when frying juice to the skin has turned Golden and crispy. The finished duck is cut into pieces and serve garnish baked potatoes.
Duck baked with potatoes in the sleeve

Clean and wash the duck. Divide the carcass in half and then each half into 3 pieces. Garlic peel and pass through a garlic press. RUB each piece of duck with salt, honey, garlic. Sprinkle ground black pepper and curry.
Clean the potatoes. Cut into small slices with a thickness of about 1-2 cm. Onions cut into half rings. Potatoes, salt, pepper, combine with onions and spices — pepper, ground black pepper and curry. If desired, add cut slices of lemon, prunes for piquant sour taste.
Set the oven temperature to 180-200ºС. Fold in the sleeve for baking the prepared ingredients. First, place the pieces of duck. Over them lay the potatoes. Pour a few tablespoons of vegetable oil. Add the Bay leaf. Tie the ends of the sleeve. Pierce the top part of the package for baking in 5-10 places with a toothpick. Place the duck on a baking sheet and bake in preheated oven for about 1.5 hours.
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