How to cook tender and juicy duck in foil
So the duck turned out tender and juicy, try to bake it in foil. Prepare the following ingredients:
- 1 whole duck;
- 1 kg of apples;
- 20 g of vegetable oil;
- 1 head of garlic;
- 100 g prunes;
- pepper and salt to taste.
Rinse the duck and dry with paper towels. Clean her skin from the feathers, remove the sebaceous gland, which is located in the tail section. Sprinkle the duck inside and outside with salt and pepper. Cut into slices washed the apples and remove their core. Fill in the neck and abdomen of a duck, cotton embroidery thread. Also link between legs and wings.
Flatten out the foil and lay on it slices of apples and steamed prunes. Put the duck. Wrap foil in three turns, having at the top of several openings which will include steam. Place in a preheated 180 degree oven. Cook for 2 hours. After baking, cut the sleeves and the upper part of the foil, drain the juice into the pan. Put the duck in foil on the grill and bake another 20-30 minutes until crisp.
Place on the stove a frying pan with the juice, add the prunes and chopped apples, then stew it all under a lid for 15 minutes. Remove from the oven ready duck. Have carefully and remove the skin. Place on a platter stewed apples with prunes, then apples of duck, and on top, the baked bird. As a garnish you can use roasted or boiled potatoes and salad of fresh vegetables.
How to cook stuffed duck in the oven
You can cook duck in the oven, stuffed it with any filling, for example, Fig. It was soft and juicy, pre-marinate the bird in a mixture of olive oil, mustard, pepper and salt for several hours. For cooking, you will need some ingredients:
- duck and duck giblets;
- 1 Cup of rice;
- red pepper;
- 3 cloves of garlic;
- dried Basil;
- 2 bulbs;
- parsley and dill;
- vegetable oil;
- 50 g of prunes;
- 100 ml dry white wine;
- 50 g of raisins.
Defrost the duck, rinse it and remove the giblets (they'll need for the filling). Don't forget to remove the sebaceous gland near the tail. Cut the neck, leaving the skin around it. Wash the carcass, all also scald the duck with boiling water 2-3 times. RUB the bird inside and out with mixture of salt, pepper, coriander, garlic and Basil. Let sit in cool place for one hour.
Rinse the rice. Finely chop the giblets (heart, gizzard, liver) and connect with rice. Boil on low heat in salted water to make the rice turned out crumbly. Drain using a colander. Chop the garlic and onion. Saute them in vegetable oil, adding chopped parsley and a small amount of ground red pepper. Mix well and add to prepared rice and giblets.
Rinse the dried fruit, then fill them with not very hot water and allow to steam. Chop the prunes and add the dried fruit in the stuffing, mix thoroughly. Nafarshiruyte prepared with a mixture of the carcass. Sew thread duck, tie and wrap with foil wings and legs so they don't burn. Place the bird in the roaster in a preheated 200 oven.
After 30 minutes, pour the duck eye-catching juice. Periodically flip the bird. To juice stood out well, pierce her sides with a fork. The dish is cooked for 2 hours. The duck is ready, pour the dry white wine, and to make it even more soft and juicy, support in the oven for another 15-20 minutes.