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 nutmeg, crushed baked 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. Syrup is brewed for him wine vinegar and sugar, taken in equal amounts. 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!
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 a side dish for duck buckwheat porridge with mushrooms.
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 must be poured cold water, at the rate of 2 cups per 1 cup of cereal. Put on fire, bring to a boil, salt. Cook for 20 minutes.
Rinse and clean the mushrooms, cut into 2 or 4 pieces. 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!
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. In parallel with the preparation of a 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 of the highest grade - 1 cup;
- 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.
- Using a whisk or a mixer, 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.
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 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.
Cut the carrots into thin strips, lightly fry in 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 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. Gently stir the eggs with salt and butter with a fork, after that, carefully increasing the radius of movements 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 roasting 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.
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 the buckwheat, pour it with 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 fill the ready-made crumbly buckwheat porridge with butter, arrange it on portioned plates, and put the mushrooms on top and serve it 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, mix wheat flour with water and break 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
