Roast duck - perfect New Year's dish. About how to prepare a duck for roasting, how to stuff it and what to serve with - Dmitry Zotov, chef of restaurants, shared his professional knowledge with us , and.
Dmitry, what should be the weight of an ideal duck for roasting?
Starting from two kilograms - two kilos one hundred grams, two two hundred or three hundred - the ideal duck weight for baking. This is a beautiful bird: there is already a lot of meat in it and it is not old yet.
If the duck is frozen, how to properly defrost it before baking?
It is necessary to get the duck out of the refrigerator and, without opening the package in which it is frozen, leave it at room temperature. should completely thaw. Under no circumstances should the duck be thawed under water. Also, do not put the duck in the microwave to defrost: the juice will come out and the meat will turn out dry.
And how to process the duck before baking?
If the duck has feathers, singe the bird and remove the feathers. If there is offal, pull it out. If the bird is already without feathers, do not be too lazy to process it before baking. Take any convenient tweezers and remove the remnants of feathers that stick out of the skin. Then tuck in the wings. There is such a power technique - it is called " chicken wing».
Do the same with the duck. Take the duck wing, cut off the extreme phalanx, and wrap it from the breast to the back. Pull it out to raise it up. Also fill in the second one. This is necessary so that the wings do not spread apart during baking in different directions, but are neatly folded. This technique does not in any way affect the dryness of the bird, or, as they say, the fact that the wings can burn. It's just more aesthetically pleasing.
What are the best spices to use for roasting duck?
Can buy ready mix for duck, now there are a lot of such sets and different ones. The prepared duck must be rubbed with spices inside and out, and left overnight in the refrigerator. And you can cook your own, the author's mixture of spices. For example, for Peking duck, you need to take chinese mix « five spices”, cinnamon, star anise, hoisin sauce, rice vinegar, leek, ginger and garlic. Mix the spices, chop the ginger and garlic, and coarsely chop the leek. Rub the duck with spices inside and out, and marinate overnight in the refrigerator.
Then put inside the leek, sew up the abdomen and bake. Pull out the onion from the finished duck and you can eat it. By the way, emperors used to be fed Peking duck: they threw away the meat, they ate only crispy skin.
From spices, cardamom, cinnamon, star anise are also well suited to duck. The main secret that all spices must be put in correct proportions and in small quantities, and to know which spice is how strong.
Are there spices that do not go well with duck and can ruin the taste irrevocably?
By and large, there are no such spices. Although, there is still one - zira. It will taste like pilaf, not duck. Hot cayenne pepper for duck, for example, is not needed at all. But the bay leaf is fine. By the way, it is used in Beijing marinade. But you need quite a bit.
Can vanilla go well with duck?
Why not. If you stuff a duck with pears and add a vanilla pod, you get a vanilla duck, the taste will be very interesting.
How to bake a duck so that the breast remains juicy?
It is necessary to heat the oven to 80-90 ° C and put the duck there for two hours, let it lie. Then pull out the duck and stick it in the thickest part ( e.g. in the leg or thigh) a thermometer or meat probe and check that the temperature of the meat is around 65-67°C. If the result is achieved, let it lie down without an oven, in the air for another half an hour and it will come. Now heat the oven to 210°C, brush the duck with marinade or honey mixed with cardamom, and place in the oven until the duck has taken on color and is covered golden brown. Thus, the duck will not be completely fried and remain juicy. Remember, the breast always cooks faster than the legs. This is a general rule or, if you like, duck roasting technology. It doesn't matter if you stuff it or not. This is how it should always be done.
What is the importance of baking?
For baking, take the most ordinary baking sheet so that the duck fits completely. Duckling is also suitable for roasting or stewing.
Many people bake duck with apples. Does the variety of apples matter?
Choose the latest apples - those that are harvested before the first frost. They have a bright taste, strong flesh and they are lying. Better, of course, domestic varieties. But if there are none, take Granny Smith from imported apples - they perfectly retain texture.
How to prepare apples for filling?
Apples should be peeled and cut into large slices. Add lemon juice, lemon zest, raisins, cinnamon and Walnut (first it must be fried in a non-dry frying pan and chopped quite large) Well, honey is a must. Get the original spicy filling.
In addition to apples, there are more original variants?
Certainly! Take a baking sheet, put a lot of tangerines around the duck, cinnamon sticks and put in the oven. Let yourself bake in degrees at 80-90 ° C, 2 hours or a little more, depending on the size of the duck.
How does the roasting time of a duck depend on the size and why bake for so long?
A duck weighing 2.5 kg will bake for approximately 2.5 - 3 hours. If the weight is greater, then further it is necessary to check its readiness during the baking process. Such a long time is necessary so that the protein does not break down, so that the meat remains pink, then the duck turns out to be juicy. After all, there is not much fat in the duck, there is nothing to melt here. If you bake a duck so as to melt the fat, you get dry meat. And in a duck, fat is important, because it also affects the taste. Excess fat during baking, of course, will go away, but some of the fat should remain inside.
How to achieve the juiciness of the filling?
If you stuff a duck with couscous or other stuffing from cereals, then a lot of juice and fat will be released from the duck during the roasting process ( about a glass), and the filling will absorb it. Couscous, rice or millet are highly absorbent. But if there is any doubt, butter can be added to the filling.
How to sew up stuffed duck?
Culinary twine or thread. If there are no special ones, take ordinary threads, the thickest and most durable ones. The whole point of stitching is to pierce the fat, so use a thick needle. Well, a thimble wouldn't hurt either.
What's the best sauce to serve with roast duck?
The best sauce duck can be cooked on the basis of the juice of the same duck, it will flow out during the cooking process. I recommend frying onions, carrots and celery in equal proportions in olive oil, add two anise stars to it, fry it and add honey. Pour in the red wine, and when it has evaporated, pour in the duck juice and some water. Add salt, sugar and black pepper. You can also have some frozen lingonberries. Boil the sauce to thicken, then strain and separate the vegetables.
What's the best side dish for roast duck?
Tangerine chutney. Take equal parts white wine vinegar and sugar. Evaporate a little over high heat to make a syrup. Add cinnamon stick, chopped chili and ginger. Remove the zest from the tangerines, peel and divide into slices. Finely chop the shallot. Put all this in a bowl. When the temperature of the syrup is 80 ° C, pour over the tangerines and let stand until cool. Here is the original side dish.
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Duck dishes are popular in many countries. In the Czech Republic, duck is served with potato or bread dumplings, and in Poland and Germany with stewed cabbage. In China, duck is served with pancakes, fresh cucumbers, green onions and sweet and sour sauce, and in Hungary, caramelized fruit is served as a side dish for duck or goose liver. Different side dishes complement and set off the taste of duck meat, and each of them adds color to this hearty and tasty dish.
Such side dishes can be served with any duck - for example, they go perfectly with.
Dumplings - Czech side dish for roasted duck
In Czechs, baked duck is usually supplemented with two types of dumplings and stewed cabbage.
Ingredients:
- milk - 250 ml;
- flour - 500 gr.;
- sugar - 1 tsp;
- yeast - 20 gr.;
- salt - 1 tsp;
- oil - 2 tablespoons;
- egg.
Cooking:
- Stir sugar and yeast into slightly warmed milk.
- Cover and leave in a warm place for a quarter of an hour.
- Add the sifted flour, egg, salt and vegetable oil to the dough.
- Knead pretty hard dough and set it to come up for about an hour.
- Turn the dough out onto a work surface and divide into four pieces.
- Form small bars.
- Dumplings are steamed or boiled in salted water for twenty minutes.
- Pierce the finished bread dumplings in several places with a wooden skewer, cut into portions and serve with pieces of baked or stewed duck.
- The remaining dumplings can be stored in the freezer, and thawed and steamed before use.
Such a side dish in the Czech Republic is also served with goulash or baked fish.
Braised cabbage as a side dish for duck
Stewed cabbage as a side dish for meat, sausages or duck is prepared in Germany, the Czech Republic and Poland.
Ingredients:
- red cabbage - ½ head;
- prunes - 8-10 pcs.;
- sugar - 1 tbsp;
- onion - 1 pc.;
- apples - 1-2 pcs.;
- butter - 2 tablespoons;
- wine vinegar - 2 tablespoons;
- salt, spices.
Cooking:
- Peel the onion and cut into thin half rings.
- Chop the cabbage not too thin and long strips.
- Rinse the prunes with hot water, remove the pits and cut into strips.
- Peel sour apples and cut into thin strips.
- Fry the onion in butter, and then add the cabbage.
- Fry the cabbage until soft, sprinkle with sugar, add a couple of clove buds, a little anise or cumin.
- Sprinkle with pepper and pour in vinegar diluted with water. Add prunes, stir and continue to simmer over low heat.
- After a quarter of an hour, add apples and simmer for a few more minutes.
Serve ready-made red cabbage with roasted duck in a separate bowl, or in portions.
Fruit side dish for duck with apples
The duck is often baked whole, stuffed with slices sour apples. Garnish for this dish can be fruits fried in caramel sauce.
Ingredients:
- apples - 2-3 pcs.;
- plums - 8-10 pcs.;
- sugar or honey - 2 tablespoons;
- pears - 2-3 pcs.;
- butter - 1 tbsp;
- mint, lemon.
Cooking:
- Wash fruits, remove seeds and cut into slices. Cut plums into halves.
- You can add sour berries to a set of fruits or replace pears with quince.
- Sprinkle sliced pears and apples with lemon juice so that they do not darken.
- Melt butter in a pan and add sugar or honey.
- When the caramel boils, dip the pear slices into it. Fry on both sides, add plum halves.
- Add the apples that were baked inside the duck at the last moment so that they acquire a caramel crust. You can add a spoonful of duck fat, which is released during baking.
- Serve hot with duck pieces and garnish with a sprig of mint or thyme.
Such a sweet side dish perfectly emphasizes and sets off the taste of duck or duck liver.
Side dish for duck with oranges and pepper jam
Duck marinated in orange juice with a beautiful caramel crust, already elegant and holiday dish. Try making pepper jam as a side dish.
Ingredients:
- apples - 2 pcs.;
- sweet pepper - 3-4 pcs.;
- sugar - 350 gr.;
- hot pepper - 5-6 pcs.;
- wine vinegar - 1 tbsp;
- spices.
Cooking:
- Wash peppers and apples. Remove the seeds and peel the apples.
- Cut into random pieces, put in a saucepan and sprinkle with sugar.
- Leave overnight so that the components give juice.
- Put on the stove, bring to a boil and cook over low heat for about an hour.
- The jam should thicken. If desired, you can grind the mass with a blender at this stage, or leave it as it is so that the pieces are preserved.
- Add a few peas of allspice, star anise and coriander to the jam.
- Boil for another half an hour and pour in the vinegar.
- Bring to a boil and transfer to a clean glass dish.
Serve the duck pieces with a spoonful of pepper jam and a slice of fresh orange.
Such a side dish goes well with grilled duck breast, and such spicy jam is suitable for any meat and cheese.
A side dish for a duck can also be baked potatoes, boiled rice or buckwheat, which must first be stuffed with a bird. But if you want to impress your guests, cook a duck for a festive table with one of the side dishes proposed in the article. Your friends and family are not stingy with compliments. Bon Appetit!
It is prepared for the holidays and only the best sensations are expected from the dish. It is extremely disappointing if the main component turned out to be excellent, but the side dish for the duck spoiled the situation. Which one is better to serve in order to emphasize the taste of the bird and set it off, we will figure it out in this article, taking into account the details of the preparation of the carcass itself and other important nuances. And then the main dish on the table will never upset the people sitting at it.
Garnish for duck: which is better and why
The main factor determining the choice of a “fellow traveler” for a bird is the characteristics of duck meat. Firstly, it is quite fatty, so something is required that will absorb excess fat. Secondly, it is dryish, although to a lesser extent than that of chicken. Thirdly, it has a specific smell that not everyone likes. That is, the garnish for the duck should mask its flavor. Filling it with spices and spices is not the best way out. Finally, it is necessary to decide which side dish is suitable for the duck, taking into account the method of preparation of the carcass itself. For example, if the duck was cooked with lemon, almost the most ideal accompaniment would be rice with green olives. And if you replace them with black olives, you will regret it very much - taste qualities will suffer greatly.
For the most part, the duck is cooked stuffed, since there is not too much meat on it, and with this method of processing, all tasks are solved at the same time. The most popular minced meat is Antonovka. And the irreproachable side dish for duck with apples is the fruit itself. Just keep in mind that those that were put inside are not very good to eat. First of all, they absorb fat, and therefore the taste is, to put it mildly, strange. In addition, these apples lose their structure, turning almost into porridge. Competent housewives simply throw them away, and for a side dish they cover the carcass when baking with whole fruits.
A few words about cabbage
People who bake a bird other than chicken for the first time do not even suspect that cabbage is the best side dish for duck. This combination gives excellent results, pleasing to the eye, nose and stomach. You just need to approach the preparation of cabbage responsibly and with knowledge of the matter. First of all, a tight head of cabbage is chopped. You can use traditional cutting, straws, you can chop the cabbage into squares. The cabbage is salted and seasoned; spices are selected according to cooking preferences, but they must definitely contain a little grated ginger. A couple of apples are peeled and cut into cubes; so as not to darken, you can sprinkle lemon juice. All this is added to the pan when the duck begins to let the juice out. Cabbage should be cooked on its fat. It is added as it is released from the bird into the stewed vegetable. A great side dish for duck will be ready at the same time.
Raw cabbage may well be replaced with sauerkraut. Whether to add apples to it in this case is a matter of personal preferences, and cooking is done with the lid open.
vegetable fantasies
Serving vegetables to the duck is always successful. Raw, they can only be an addition to another accompaniment - one salad is usually not enough for a bird. But baked or vegetable stew- exactly what is needed. Beautiful vegetable garnish duck can be prepared in this way.
Rutabaga is cut into centimeter-thick semicircles. The pumpkin is cut in the same way. The baking sheet is spread with parchment, vegetables are laid out on it, sprinkled vegetable oil and sprinkle with thyme powder. They will bake for about a quarter of an hour. During this time, the root parsnip crumbles into thin straws, then the carrot. They are lightly sprinkled with lemon juice, mixed with duck fat and spices. The vegetables taken out of the oven are salted and peppered, supplemented with prepared straws and sent back for the same time.
Not an easy potato
Favorite tubers can also keep you company. However, ordinary mashed potatoes are not interesting. It is better to do the following. A small head of garlic is not wrapped very tightly in foil and baked in the oven for half an hour. During this time, the garlic will lose its sharpness and will give the dish a smoky taste. The potatoes are boiled in the standard way, then mashed with heavy cream and butter. When it is whipped almost to the point of fluffiness, the puree is seasoned with nutmeg, crushed roasted garlic, chopped fresh parsley and black pepper. A little more whipping to give uniformity - and a wonderful side dish for duck is ready! For many, he is the best and most desired.
Classics of the genre with refinements
Traditionally, buckwheat is served as a side dish for duck with apples. In principle, a harmonious option. However, the usual porridge on the festive table looks boring. More tempting would be the "complicated" version. Good unground groats are taken, cooked according to all the rules: two glasses of water for one buckwheat, a quiet fire and a loosely covered lid. While the porridge is languishing, the medium-sized onion is cut into half rings, and the peeled champignons are cut into large slices. Both ingredients are fried until cooked through. Buckwheat is seasoned with oil, combined with frying, laid out with duck and flavored with dill and parsley.
For gourmets: tangerine chutney
If you want to serve duck, you can create a dish that will no doubt impress all your guests. For him, a syrup is brewed from wine vinegar and sugar, taken in equal quantities. When thickened, flavored with cinnamon, crushed chili and grated ginger. Tangerines are peeled and disassembled into slices. Shallots are finely chopped and mixed with fruit. As soon as the syrup cools down to 80 degrees, it is filled with chutney, and then the dish will cool down already assembled. Very unusual, original and delicious side dish to the duck!
26.03.2018
As practice shows, when baking a duck, many cooks always stuff it with rice, citrus fruits, and potatoes. But if you baked duck meat without filling, then you need to take care of preparing an additional treat. An exquisite side dish for duck baked in the oven can be prepared simply and quickly.
We cook duck infrequently, because it is soaked for a long time, then marinated. And the baking process itself is not fast. Along with cooking meat dish you can make a side dish for duck with apples.
Ingredients:
- rice groats - 0.4 kg;
- refined vegetable oil - 2 table. spoons;
- turmeric - ½ tsp. spoons;
- garlic cloves - 2 pieces;
- onion - 1 head;
- fresh champignons - 0.4 kg;
- fresh dill - half a bunch;
- mixture ground peppers, salt.
Cooking:
- Rinse rice groats with running water until transparent.
- Boil in the usual way or simmer in a clay pot in the oven until tender.
- We wash fresh champignons, dry them and cut into slices.
- Cut the peeled onion into small cubes and sauté in hot refined vegetable oil until softened.
- Stir, fry with onions until excess moisture evaporates.
- Peel the garlic cloves and cut into slices. Add it to mushrooms.
- It's time to season the fresh mushrooms with salt, a mixture of ground peppers and turmeric.
- Mix well and simmer for a few more minutes. Champignons turn golden.
- Now add boiled rice to the fried champignons.
- Mix well and simmer for a few more minutes over low heat.
- Serve the finished side dish with baked duck meat, sprinkled with chopped dill.
Fragrant potato wedges
You are faced with a difficult task - to prepare a side dish for duck with oranges? Look out for baked potatoes. Add more spices, fragrant spices and you will get an original taste, but an easy-to-prepare dish.
Advice! You can, according to the same recipe, bake potatoes at the same time as duck carcass. Keep in mind that potatoes will languish in duck fat, so their calorie content will be relatively high.
Ingredients:
- potato roots - 3-4 pieces;
- refined olive oil - 2 table. spoons;
- ground paprika, chili pepper, seasonings for vegetables;
- salt;
- dried garlic - 1 tsp. a spoon.
Cooking:
Duck meat is one of the fatty and high-calorie dishes. To normalize digestion and improve the digestibility of poultry meat, you need to serve light side dishes. Festive table it is necessary to serve in an original way, so we suggest you bake pancakes. Peking duck with such a side dish will become a real gastronomic masterpiece.
Ingredients:
- Wheat flour premium- 1 glass;
- chicken eggs - 2 pieces;
- boiled water;
- refined vegetable oil;
- green feather onions - 1 bunch.
Cooking:
- Sifting wheat flour premium in a deep bowl.
- Make a well in the middle and crack the raw eggs into it.
- Here, in a thin stream, pour boiled water at room temperature.
- Whisk or use a mixer to combine all the ingredients until a homogeneous mass is obtained.
- Wash the green chives well. Dry it and finely chop with a knife.
- Add chopped onion to pancake batter.
- We heat the pan, pour a little refined vegetable oil.
- Pour a little dough with a ladle and fry the pancakes on both sides.
- We spread the finished pancake on a plate, and put a portioned piece of baked duck meat with sauce on top.
Cooking class
The simpler the side dish for duck meat, the tastier and more harmonious the cooked dish will become. Perfectly complements the taste of duck with orange sauce bean garnish. Let's cook peas in a clay pot.
Ingredients:
- softened butter - 50 g;
- salt, seasonings - a pinch;
- crushed peas - 2 cups;
- filtered water - 5 glasses.
Cooking:
- We first sort the peas, and then rinse thoroughly with running water.
- We spread the crushed peas in a bowl and pour boiled water. We leave for a couple of hours.
- We decant the water, and lay the peas in two clay pots.
- Fill everything with filtered water. The liquid should completely cover the peas, but not reach the very neck of the pot.
- Immediately add a pinch of fine-grained salt, a mixture of ground peppers and softened butter.
- We cover the clay pots with lids and put them on the wire rack in the oven.
- Tomim for 1.5-2 hours at a temperature of 180 °.
Advice! You can cook this side dish in a slow cooker. The cooking time will be the same. To improve the taste, add some chopped herbs.
Duck cannot be called a product fast food. Either it is marinated for several days, then it is baked for hours ...
But well thought out side dishes for duck are prepared simply instantly and favorably complement the wonderful taste of duck meat.
duck side dish recipe- chanterelles and spinach for 4 servings.
Melt in a saucepan 4 tbsp. l. molasses or honey, add 1.5 tbsp. l. wine vinegar, 2 tbsp. l. vegetable oil, 1 tsp. unrefined peanut butter, salt and black pepper.
Remove from fire. Peel and wash 250 g of chanterelles, then quickly fry in a well-heated frying pan in half of the previously prepared mixture. In a separate pan, using the remaining mixture of oil, molasses (honey) and vinegar, stew 500 g of young spinach "Belaya Dacha" until the leaves wilt. Mix. Serve chanterelles with spinach duck breast
grilled and sliced. 
duck side dish recipe — green salad with goat cheese and pears for 4 servings.
Melt in a frying pan 20 g butter. 2 dense pears cut into slices, removing the core, brown in oil, put on a paper towel, let cool. Put the lettuce mixture on a large dish, add the pear slices. Using a wet teaspoon, form 150 g of soft goat cheese into small balls and place them on top of the salad. Season with salt, pepper, wine vinegar and olive oil. Serve with grilled duck. 
duck side dish recipe- chestnuts with dried fruits for 4 servings.
Boil 150 g of chestnuts in boiling water, after making a cross-shaped incision on each, 20 minutes. Peel off the shell immediately. Or take a package of cooked chestnuts. Cut 2 large onions into cubes. In a large deep skillet, heat 4-5 tbsp. l. vegetable oil, fry the onion until translucent. Add quartered chestnuts, 100 g prunes and 100 g pitted dried apricots cut in half. Season with 1/3 tsp. freshly ground cardamom and nutmeg, pepper and warm over low heat, 15-20 minutes. Serve with braised duck.
Have a delicious meal, and now listen to my advice:
And then a slender body and a good mood are guaranteed to you!
