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According to Vilma Juodkazienė, a food expert at the Iki retail chain, the report quotes the media, due to its size and taste, the duck is especially suitable this year, when Christmas will be celebrated at home with the family. Many people prepare the bird for baking overnight – marinate, season, and leave overnight, so they can easily make a festive lunch on Christmas Day.
Roast duck is usually served with cranberries or cranberry sauce.
“Duck has a fairly bright chicken flavor, close to red meat. It is usually simply marinated: at night, the duck is rubbed with a mixture of garlic, favorite herbs, butter, salt and pepper and left soaked overnight. Roast duck is often served with cranberries or cranberry sauce. As it is a fairly fatty bird, its fats are often used to fry potatoes, which are then served as a garnish alongside the main course, “says V .Juodkazienė.
A food expert is convinced that choosing the right recipe can turn a duck into a veritable feast for a festive table, and no fancy ingredients or effort is required. The duck will receive a special flavor with a specially prepared filling. The expert offers three different recipes, in which the filling greatly enriches the flavor of the duck.
Duck stuffed with oranges and thyme
Ingredients:
- 1 duck
- 100 g of soft butter;
- 1 head of garlic;
- 2-3 large oranges;
- a handful of nails;
- fresh thyme;
- a pinch of salt;
- black pepper.
Doing:
1. Put the butter in a bowl and add the spices – crushed garlic, salt, pepper. Rub the duck with this mixture and let it marinate in the refrigerator or another cool room. To marinate it is best to leave the duck overnight.
2. Put the cloves in the duck before baking.
3. Cut the oranges and wrap them together with the thyme inside the duck.
4. Preheat the oven to 160 ° C and bake the duck for approximately 1.5 to 2 hours (depending on the size of the duck). It is best to fry the duck in a pan so that all the fat that has dripped remains. When baking, do not forget to sprinkle the duck with the dripped fat, so that the bird is juicy. Finally, raise the oven temperature to 220 ° C and let the duck run for 15 minutes.
Life Press nuotr./Kepta antis
Duck stuffed with apples and prunes
Ingredients:
- 1 duck
- 1 head of garlic;
- 2-3 apples;
- a handful of prunes;
- a few sprigs of fresh rosemary;
- 100 g of soft butter;
- a pinch of salt;
- black pepper.
Doing:
1. Put the butter in a bowl and add the spices: crushed garlic, salt, pepper. Rub the duck with this mixture and let it marinate in the refrigerator or another cool room. To marinate it is best to leave the duck overnight.
2. Pour the prunes into hot water and leave them for half an hour until soft.
3. Cut apples, plums and wrap inside the duck.
4. Preheat the oven to 160 ° C and bake the duck for approximately 1.5 to 2 hours (depending on the size of the duck). It is best to fry the duck in a pan so that all the fat that has dripped remains. When baking, do not forget to sprinkle the duck with the dripped fat, so the bird will be juicy. Finally, increase the temperature in the oven to 220 ° C and let the duck run for 15 minutes.
Photo from 123RF.com / Roast duck with apples
Duck stuffed with chestnuts
Ingredients:
- 1 duck
- 500 g of peeled chestnuts;
- 4-5 shallots;
- 200 g baton;
- 200 ml filled;
- 1 egg;
- 1 tablespoon. spoon dried thyme
- 5-6 sage leaves;
- 1 tablespoon. spoon chopped parsley;
- black pepper;
- 2 tbsp. spoon salts;
- 50 ml of sunflower oil.
Doing:
1. Cut the loaf into cubes, place in a bowl, pour in the milk and keep for about 5 minutes. Then pour the milk, put the egg in a bowl with a puffy loaf, add the chopped shallots, thyme, parsley, sage, pepper, a teaspoon of salt and half of the available chestnuts, cut into quarters. Mix everything well.
2. Sprinkle the duck with the remaining salt both inside and outside and fill with the prepared chestnut mass.
3. Grease the deep baking sheet with oil, place the stuffed duck in the middle and pour the remaining stuffing around. Put the pan in the oven preheated to 200 ° C and bake for about an hour and a half. When baking, do not forget to sprinkle the duck with the dripped fat, so that the bird is juicy.
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