Nowadays, for the preparation of various meat dishes chicken is the most commonly used, as chicken meat is the most affordable option. But duck meat dishes are also very nutritious and tasty: it is amazingly tender and just immediately melts in your mouth. Just what to serve as a side dish for duck? This question worries many housewives. Garnish can be quite varied. For example, you can serve rice, potatoes, buckwheat or peas cooked in a special way with a bird. We offer you several recipes for side dishes for duck, and you yourself choose the most suitable and tasty for yourself.
Buckwheat side dish for roast duck
Ingredients:
- buckwheat - 1 tbsp.;
- water - 2 tbsp.;
- champignons - 200 g;
- onion - 2 pcs.;
- butter - 10 g;
- vegetable oil - 3 tbsp. spoons;
- spices.
Cooking
We wash buckwheat, pour cold water, put on fire, bring to a boil, salt and cook for 20 minutes. Without wasting time in vain, wash and process the champignons, cut them into 4 parts. We chop the peeled onions into thin half-rings. Saute mushrooms and onions in a pan in vegetable oil for about 25 minutes. Season the garnish with salt and pepper to taste, mix. When serving, we season the finished crumbly buckwheat porridge butter, arrange on portioned plates, and put the mushrooms on top and serve on the table to the duck.
Peking duck side dish
Ingredients:
- wheat flour - 1 tbsp.;
- boiled water;
- egg- 2 pcs.;
- green onion- 20 g;
- vegetable oil - for frying.
Cooking
Now we’ll tell you which side dish is best suited to. Thin hot pancakes lightly fried in vegetable oil go well with this dish. So let's mix wheat flour with water and break the eggs into it. Whisk the mixture until liquid dough. We wash the green onion feathers, shake off, chop and pour into the dough. Now fry the pancakes in a heated frying pan in a small amount of vegetable oil.
After that, lay out the sliced poultry meat on the finished pancake, pour over any sauce, serve the dish to the table and enjoy the cooked dish. classic recipe Peking duck.
Side dish for roast duck
Ingredients:
- carrots - 2 pcs.;
- rice - 0.5 tbsp.;
- white cabbage - 500 g;
- vegetable oil;
- spices.
Cooking
We wash the rice, dry it and put it in a frying pan greased with vegetable oil or a deep stewpan. We clean the carrots, rub on a coarse grater and add to the rice. Cook over low heat until golden brown. Then add a small amount of water and bring everything to a boil.
At this time, we wash, dry, chop cabbage into thin strips and pour it over rice with carrots. We mix everything, cover with a lid and simmer, periodically pouring in water so that the dish does not burn. At the very end, add some salt, pepper to taste, and when the side dish is completely ready, put it on a plate with the duck.
Garnish for duck with oranges
What can be tastier and healthier than duck meat? Only duck with the right garnish. Duck is a rather rare guest on the family table. As a rule, it is prepared only for the holidays: baked entirely in the oven. But there are a lot of ways to cook this meat. It can be fried, steamed, baked and boiled, both as a whole and in parts.
But to cook such meat without a side dish would be an unforgivable omission. What side dish duck will do best and what subtleties to observe in its preparation?
What side dish would be right
The main thing to remember is that duck is quite fatty meat, and when choosing a side dish, you should rely on those foods that will absorb or dilute fat well. As a rule, this refers to any kind of cereals, certain types of legumes, potatoes or something sour.
When choosing the right addition to the duck, you should not give preference to strongly spicy dishes, the side dish should emphasize the taste of the meat, but in no case should it be clogged. Also, before choosing a side dish, you need to consider how the duck meat will be cooked.
There is not too much meat on the duck, so most housewives prefer to bake it whole, while stuffing it with something. As a filling, you can use both regular rice and sour apples varieties Antonovka. But, however, after cooking apples in a duck, they are not particularly suitable for food. Yes, and they look, to put it mildly, unsightly. After baking, they turn into a puree-like substance, and many cooks simply get rid of them. To use apples as a side dish, they should be placed near the duck and never cut into pieces, but left whole. If there are not enough apples, you can always serve buckwheat for such a dish, which is in perfect harmony with both duck meat and apples.
When baking a whole carcass, using oranges as a filling, you cannot find a better side dish for such a dish than rice. You just need to cook it in a special way. Put half a lemon in a pot with rice, and mix the finished grits with finely chopped prunes. Boiled peas, mashed and seasoned, will also be appropriate for such a duck. butter.
You can appreciate the dish with duck and potatoes, baked in the sleeve. Cooking does not take much time, and in the end you will get both meat and an excellent side dish in addition, with which you do not need to mess around. Potatoes will absorb all the flavors of the duck well and seem tastier than the meat itself.
Vegetables and cold side dishes for duck
It is better to serve duck, cooked not whole, but in separate parts, with side dishes of vegetables, stewed or in the form of a salad. As mentioned above, there is not much meat in the duck itself, usually, duck breast is often used to prepare individual parts. Its meat, if cooked correctly, is very tender, moderately fatty and has a pleasant pinkish tint.
As a garnish for duck breast Blue cabbage stewed in red wine works well. This side dish can be eaten either warm or cold.
If you are a lover unusual dishes, then a duck cooked in a cauldron with gravy and chopped into pieces will be an excellent addition vegetable puree. As a vegetable, you can use celery root or pumpkin. They must first be boiled in milk or cream. Then the finished vegetable is mashed and a very small pinch is added. nutmeg. Also, the above-mentioned vegetables can be baked on foil in the oven, after salting and sprinkling them with a pinch of thyme.
To the duck breast fried in orange sauce, a garnish of arugula, pomegranate seeds and walnuts. Duck for such a side dish is cut into slices one centimeter thick and placed on a plate with salad.
Vegetables are in perfect harmony with duck - they are light, non-caloric, simple and affordable. In the baked version, it is a perfect side dish, especially for duck breast.
Ingredients:
- 300 g carrots;
- 300 g pumpkin;
- 200 g of champignons;
- 200 g of parsnip root;
- 200 g of parsley root;
- salt, pepper, thyme, vegetable oil to taste.
We clean the pumpkin and carrots, cut into pieces of arbitrary shape, but approximately the same size. Put into a bowl. There we also add mushrooms cut into halves, circles of parsnip root and parsley. Add salt, pepper, thyme leaves, vegetable oil. Mix, put on a baking sheet. Bake at 180 degrees for about 45 minutes.
Rice with cabbage - a delicious side dish for duck
Rice Company and white cabbage seems somewhat non-standard, however, remember, for example, cabbage rolls. Remember and dare to try this combination in a side dish. What is his main culinary idea? In fact, cereals perfectly absorb duck fat, and cabbage neutralizes it.
Ingredients:
- 1 glass of rice;
- 1 large carrot;
- 500 g of white cabbage;
- vegetable oil, salt, pepper to taste.
Carrot cut into thin strips, lightly fried on vegetable oil in a deep saucepan. Add finely chopped cabbage. Stir, cook on low heat for another 5-7 minutes, then add rice, pepper to taste, salt, pour water so that the cereals and vegetables are covered with liquid by 1.5 cm. Bring to a boil, reduce the heat to a minimum and cook covered for about 20 minutes. Turn off the heat, leave the rice under the lid for another 10 minutes, then serve with the duck.
Pea porridge in pots for duck
Duck meat is a rather interesting thing, with character, so the simpler the side dish, the better. Pea porridge- an unpopular option, however, very, very good. It is worth remembering that legumes are an excellent accompaniment to duck meat, all for the same reason - a "collector" of fat.
Ingredients:
- 2 cups split peas;
- 5 glasses of water;
- salt, pepper, butter to taste.
Peas sorted, washed, soaked overnight. In the morning we wash it again, after which we put it in two ceramic pots, salt, fill each with two and a half glasses of water. Add pepper and a good piece of butter. Cover with lids and put in the oven, preheated to 180 degrees, for 2 hours.
Duck on the "grass" of homemade noodles
The bird on the “grass” looks very impressive - it is preparing homemade noodles, mixed with a large amount of greens, after which the paste is laid out on a dish, a finished duck is placed on top of it. Nice and tasty. Especially if you want to surprise your guests with something unusual, non-standard.
Ingredients:
- 2 eggs;
- 200 g flour;
- 1 tsp vegetable oil;
- 1 tsp salt;
- 2-3 bunches of dill (parsley, cilantro);
- 50 g butter.
Sift the flour on a work surface, make a well in the center and break the eggs into it. With a fork, gently stir the eggs with salt and butter, after that, carefully increasing the radius of movement with a fork, combine everything with flour.
We knead the dough for a long time - it should not just be homogeneous, but smooth, elastic, pliable. We wrap it in cling film, leave it to “rest” for half an hour, after which we roll it into a thin layer on a surface well dusted with flour, sprinkle flour on top, and roll the layer into a loose roll. We cut into equal pieces 8-10 mm thick, shake the spirals over the board, unfolding them.
Boil the noodles in large saucepan with water, recline in a colander and immediately mix with butter and finely chopped herbs.
Duck with two garnishes
When baking a whole duck, you can make a very interesting move: serve the bird with two side dishes at once, and they will be cooked at the same time! Buckwheat - in the carcass, potatoes - nearby. Both separately are classic side dishes for duck. Together - a wonderful ensemble in which everyone can choose an aria to their liking.
Ingredients:
- 1 kg of potatoes;
- 1 glass of buckwheat;
- 200 g chicken (duck) hearts;
- 200 g of liver;
- 2 large onions;
- 4 cloves of garlic;
- salt, pepper, vegetable oil to taste.
We prepare the first side dish: in a pan in vegetable oil, fry the onion cut into half rings until soft, spread chicken hearts. Fry for a few more minutes, add the liver. We keep in a pan over medium heat for another 4-6 minutes, stirring occasionally, then salt and turn off the heat. Mix with buckwheat, put the resulting mass into the carcass of a duck, sew up the abdomen. We cook the duck according to the selected recipe.
40-50 minutes before the end of cooking, lay out the second side dish next to the baking sheet: cut the peeled potatoes into quarters, salt, squeeze the garlic, add a couple of tablespoons of oil, pepper if desired and mix well. Continue roasting the duck following the instructions in the recipe.
- Duck is a rather fatty bird, therefore, when choosing a side dish that you serve with this meat, you should give preference light meals, which are able to balance fat, "smooth" it, compensate. Legumes, cereals, potatoes, vegetables and sour taste are the most common recommendations.
- When preparing a side dish for duck, try to do without a lot of spices: as a rule, the meat of this bird is cooked in a rather spicy version, so the side dish should not compete with the main course, much less “clog” it.
- The classic side dish for duck is apples, however, if you bake a bird with these fruits inside, you most likely won’t serve apples on the table: not only will they turn into porridge and look completely unappetizing, they will also have a taste uninteresting rather than enjoyable. In this version, it is better to bake whole apples, and not inside the duck, but next to it.
- Do not forget that fresh lettuce leaves and greens are also an excellent side dish for duck, healthy, light and healthy.
- Apples aren't the only fruits that go well with duck. Try experimenting with apricots, plums, oranges, pears. - one of the most amazing combinations.
Today for cooking various dishes chicken is used from poultry meat - this is the most affordable option. But duck meat dishes are also very tasty and nutritious: it is very tender and just melts in your mouth. That's just what to file for garnish for duck?
Garnish for duck may be different. For example, you can serve duck with specially prepared rice, buckwheat, potatoes. And you can also serve onion stewed in broth as a side dish for duck - this is a French tradition. We suggest you cook buckwheat porridge with mushrooms as a side dish for duck.
Buckwheat duck side dish
To prepare a side dish for duck you will need:
- buckwheat - 1 tbsp.
- champignons - 200 g
- onion - 2 pcs.
- sunflower oil - 3 tbsp. l.
- butter - 10 g
- salt - to taste
- ground black pepper - 1 tsp.
Cooking
Buckwheat groats must be poured with cold water, at the rate of 2 cups per 1 cup of groats. Put on fire, bring to a boil, salt. Cook for 20 minutes.
Rinse and clean the mushrooms, cut into 2 or 4 parts. Cut the peeled onions into half rings. Fry mushrooms and onions in a pan in vegetable oil for 25 minutes. Add salt and pepper to taste.
When serving, season ready-made crumbly buckwheat porridge with butter, arrange on portioned plates. Place mushrooms on top. Serve as a side dish with duck.
Bon Appetit!
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 for olive oil, add two stars of anise there, fry more 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 in equal parts white 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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