The secret of my recipe is pre-soaking the duck in regular cold water with the addition of salt, pepper, vinegar and bay leaf. You adjust the amount of salt and vinegar depending on the volume of the pan in which you are soaking the duck (i.e. slowly add salt - try, then pour in vinegar - try. The water should be slightly salty and slightly acidic). My 6 legs fit in a 3 liter pan. I needed 2.6 liters of water. For this amount of water, I added 2 tbsp. l. vinegar and 1 tbsp. l. salt.
Pour in the wine and enough broth to completely cover the thighs. Bake for 1 hour 30 minutes or until duck is tender. When serving using a skimmer, place the duck legs and shallot cooking in a serving dish. Degrease cooking juices, season with salt and pepper. Serve duck with cooking juice.
nutritional values
Prepare the recipe to the end of the step. Refrigerate up to 2 days or freeze up to 1 month. To reheat, defrost in the refrigerator. Continue as shown in the step. To taste duck with flavor, take care of the choice poultry the correct size, as far as possible, of fat, which is the key to tasty and tender flesh. Available different kinds Ducks: The most common ducks are the Barbary duck, the southwestern duck and the Nantes duck.
So! We select the container of the required size (for whole duck pot is large). Pour in water (do not forget to leave room for the duck). Salt, pour in vinegar (try and bring to the desired taste), then add a pinch of black ground pepper and crumble Bay leaf.
Wash duck thoroughly inside and out. Be sure to cut off the tail. It contains glands that emit a specific odor during heat treatment. We immerse in the prepared water (if it was not completely in the water - add more, salt a little and pour vinegar, but don’t try it anymore, because there is raw meat))) And now we put our duck in a cold place for at least 4 hours, perfect option- leave her alone for 10-12 hours.
Raise thigh bones and chest fork; two pieces of bark crush them. Mix the egg with water as much as half the eggshell, pour over the chicken after the flour and season it with pepper and salt well enough to leave it until done. Then take the pieces one by one, fry and fry or fry the pan to 100 g of oil, cook them in this way. When you start frying the oil, put the chicken pieces on the skin for a moment, then turn them over, cover the sauté with a lid and large quantity fire from above and below, leave it for about ten minutes.
Duck is fragile meat during cooking: the fat is mostly on the outside, the meat can dry out quickly. To cook duck, it's best to cook it quickly and serve it still rosé so it stays tender and juicy. For this, feel free to leave the fat present on the breast and boil it directly on the skin to keep the maximum fluffy. Cooking a whole duck, roasting it, or spitting it usually helps keep the flesh as tasty as possible.
Among the most famous drugs - the famous orange duck, duck peach eggs, lacquered duck, duck with honey and spices or duck with apples. This bird also goes well with fried and cooked. Don't forget the whims of the duck and the specialties of French gastronomy.
Cut apples and lemon into random small pieces.
Add cinnamon to apples.
We take out the duck (no need to wash), salt, pepper outside and inside, coat with mayonnaise or sour cream also inside and out. If this is a whole carcass, then we put our apple-lemon filling inside.
Serve with lemon cloves and feel like it will be as hot as it is cold. It is possible to speak in a language that everyone understands, the Holy Scripture says that Joshua stopped the sun and not on the earth, and we do the same when it comes to chickens, because the thigh must call the thigh, thigh leg and cone leg: on in fact, the thigh has only one bone, which corresponds to the femur of men, the thigh has two, which correspond to the lower leg and fibula, and the paw is the first bone of the foot, that is, the tamno.
Thus, the wings correspond to the shoulders, which from the shoulder to the elbow have a single piece and two pieces in the forearm, and the wings of the wings are the first hints of a training arm. and if this is true, you can be sure that a freshly killed hen is more tender than when cadaverous has been reached. We continue to lead "all rabbits" with a classic: fried rabbit. Also for roast rabbit on the thigh don't borrow quarters behind it.
With duck the possibilities are numerous! Nutritional benefits of duck. Duck is a protein-rich meat good quality, which contribute to the maintenance of muscles and the renewal of body cells. In addition, the fat contained in the duck is mainly located in the skin, so it is enough to remove to enjoy lean meat. But it is useless to expel the fat from the duck. It's really rich in polyunsaturated fatty acids that contribute to "good cholesterol".
The duck finally contains the B group, as well as the iron needed to carry oxygen in the blood. Duck, from breeding, available all year round. However, since May can be found on stalls. Duck can be stored for 2 to 3 days in the coldest part of the refrigerator. For a vacuum duck or pallet, refer to the expiration date on the package.
I like the top crust of the duck to be sweet, so I brush it with honey on top. Now you can pack in a baking sleeve.
Since I am preparing duck legs, I put half of the apples and lemon at the bottom of the sleeve, the legs on top of them, and on top of the remaining apples and lemon slices. We tie the sleeve on 2 sides, make 3-4 punctures with a toothpick so that air comes out. We send it to the oven, preheated to 190 degrees. And so that you don’t worry about how long it takes to cook a duck, and don’t doubt about its readiness, I share with you this formula: for every 500g duck meat 20 minutes required + 20 minutes extra. That is, I have 1500g of chicken legs: 20x3 + 20 = 80 minutes of baking. This formula has never let me down!
Duck legs with raspberry sauce
Slice it with butter or better with butter and season it for almost complete cooking. If you want to try more, wash the rabbit with a white wine bun, semi-finished. Perhaps all three of them need to push the person into trying out brand new dishes that don't belong in their own kitchen baggage. When creating a historical and gastronomic path, you should take part in the preparation of preparations without thinking about what might be final result. Close it and let it boil slowly until the milk is consumed; then raise the fire to brown it, and in doing so, drain off the fat and remove the piece of meat to add a drop fresh milk into these coagulated milk residues.
Wild duck available only during the hunting season, that is, from late summer to autumn. Digging the tops and removing the skin and fat. Make nicks in the skin and heat in a saucepan until the fat is released. Remove skin from pan and brown pieces of duck sprinkled with nutmeg and herbs of Provence, 5 to 6 minutes.
Peel the French shallots and sprinkle them with 4-5 cloves. Replace duck with garlic and shallots. Cook over medium heat for 6-7 minutes. Add the broth balsamic vinegar and bay leaf. Return duck to pot, salt and pepper. Let simmer for 30 minutes, over very mild heat.
In order for the duck to be more ruddy - 20 minutes before the readiness, the sleeve can be opened. That's all! Delicate fragrant duck is ready! Bon Appetit))
The secret of my recipe is pre-soaking the duck in ordinary cold water with the addition of salt, pepper, vinegar and bay leaf. You adjust the amount of salt and vinegar depending on the volume of the pan in which you are soaking the duck (i.e. slowly add salt - try, then pour in vinegar - try. The water should be slightly salty and slightly acidic). My 6 legs fit in a 3 liter pan. I needed 2.6 liters of water. For this amount of water, I added 2 tbsp. l. vinegar and 1 tbsp. l. salt.
After 30 minutes, carrots, parsnips, potato pieces and tarragon stalks are added. Clean with water if necessary. Boil for another 30 minutes until the meat comes off the bones of the sleeve. Remove duck and vegetables. Place in a small plate. Thicken the sauce with flour to taste.
How to cook duck legs in the oven in the sleeve?
Then melt 45g of foie gras into the sauce! New preparation for the new season. By now, we are already waking up with fog surrounding the plain, and then we can afford all these richer recipes than Artusi suggests in his book. What we are going to present today is a simple but effective recipe: The thin but crisp coating that comes from chicken processing is something unique, it can be a good meal even for little ones. best recipe. Take a small plump skin, put on her neck, wings and placate your legs with two fingers from the knee, then make six parts: two wings for each of which you will combine the middle of the chest, two thighs with thighs and two with tails in front.
Pour in the wine and enough broth to completely cover the thighs. Bake for 1 hour 30 minutes or until duck is tender. When serving using a skimmer, place the duck legs and shallot cooking in a serving dish. Degrease cooking juices, season with salt and pepper. Serve duck with cooking juice.
nutritional values
Prepare the recipe to the end of the step. Refrigerate up to 2 days or freeze up to 1 month. To reheat, defrost in the refrigerator. Continue as shown in the step. To taste duck with flavor, take care to choose the correct size poultry, as far as possible, fat, which is the key to tasty and tender flesh. There are different types of ducks: the most common ducks are the Barbary duck, the southwestern duck and the Nantes duck.
So! We select the container of the required size (for a whole duck, the pan is correspondingly large). Pour in water (do not forget to leave room for the duck). Salt, pour in the vinegar (we try and bring to the desired taste), then add a pinch of black pepper and crumble the bay leaf.
Wash duck thoroughly inside and out. Be sure to cut off the tail. It contains glands that emit a specific odor during heat treatment. We immerse in the prepared water (if it was not completely in the water - add more, salt a little and pour vinegar, but don’t try it anymore, because there is raw meat))) And now we put our duck in a cold place for at least 4 hours, the ideal option is to leave it alone for 10-12 hours.
Raise thigh bones and chest fork; two pieces of bark crush them. Mix the egg with water as much as half the eggshell, pour over the chicken after the flour and season it with pepper and salt well enough to leave it until done. Then take the pieces one by one, fry and fry or fry the pan to 100 g of oil, cook them in this way. When you start frying the oil, put the chicken pieces on the skin for a moment, then turn them over, cover the saute with a lid and with plenty of heat from above and below, leave it for about ten minutes.
Duck is fragile meat during cooking: the fat is mostly on the outside, the meat can dry out quickly. To cook duck, it's best to cook it quickly and serve it still rosé so it stays tender and juicy. For this, feel free to leave the fat present on the breast and boil it directly on the skin to keep the maximum fluffy. Cooking a whole duck, roasting it, or spitting it usually helps keep the flesh as tasty as possible.
Among the most famous preparations are the famous orange duck, duck peach eggs, varnished duck, duck with honey and spices or duck with apples. This bird also goes well with fried and cooked. Don't forget the whims of the duck and the specialties of French gastronomy.
Cut apples and lemon into random small pieces.
Add cinnamon to apples.
We take out the duck (no need to wash), salt, pepper outside and inside, coat with mayonnaise or sour cream also inside and out. If this is a whole carcass, then we put our apple-lemon filling inside.
Serve with lemon cloves and feel like it will be as hot as it is cold. It is possible to speak in a language that everyone understands, the Holy Scripture says that Joshua stopped the sun and not on the earth, and we do the same when it comes to chickens, because the thigh must call the thigh, thigh leg and cone leg: on in fact, the thigh has only one bone, which corresponds to the femur of men, the thigh has two, which correspond to the lower leg and fibula, and the paw is the first bone of the foot, that is, the tamno.
Thus, the wings correspond to the shoulders, which from the shoulder to the elbow have a single piece and two pieces in the forearm, and the wings of the wings are the first hints of a training arm. and if this is true, you can be sure that a freshly killed hen is more tender than when cadaverous has been reached. We continue to lead "all rabbits" with a classic: fried rabbit. Also for roast rabbit on the thigh don't borrow quarters behind it.
With duck the possibilities are numerous! Nutritional benefits of duck. Duck is a meat rich in good quality proteins that contribute to the maintenance of muscles and the renewal of body cells. In addition, the fat contained in duck is mainly located in the skin, so there is enough of it to remove to enjoy lean meat. But it is useless to expel the fat from the duck. It is indeed rich in polyunsaturated fatty acids which contribute to "good cholesterol".
The duck finally contains the B group, as well as the iron needed to carry oxygen in the blood. Duck, from breeding, available all year round. However, since May can be found on stalls. Duck can be stored for 2 to 3 days in the coldest part of the refrigerator. For a vacuum duck or pallet, refer to the expiration date on the package.
I like the top crust of the duck to be sweet, so I brush it with honey on top. Now you can pack in a baking sleeve.
Since I am preparing duck legs, I put half of the apples and lemon at the bottom of the sleeve, the legs on top of them, and on top of the remaining apples and lemon slices. We tie the sleeve on 2 sides, make 3-4 punctures with a toothpick so that air comes out. We send it to the oven, preheated to 190 degrees. And so that you don’t worry about how long it takes to cook a duck, and don’t doubt about its readiness, I share with you this formula: for every 500g of duck meat, you need 20 minutes + 20 minutes extra. That is, I have 1500g of chicken legs: 20x3 + 20 = 80 minutes of baking. This formula has never let me down!
Duck legs with raspberry sauce
Slice it with butter or better with butter and season it for almost complete cooking. If you want to try more, wash the rabbit with a white wine bun, semi-finished. Perhaps all three of them need to push the person into trying out brand new dishes that don't belong in their own kitchen baggage. When creating a historical-gastronomic path, you should take part in the preparation of preparations without thinking about what the final result might be. Close it and let it boil slowly until the milk is consumed; then raise the fire to brown it, and thereby drain the fat and remove the piece of meat to add a drop of fresh milk to this coagulated milk residue.
Wild duck is only available during the hunting season, i.e. from late summer to autumn. Digging the tops and removing the skin and fat. Make nicks in the skin and heat in a saucepan until the fat is released. Remove the skin from the pot and the brown pieces of duck sprinkled with nutmeg and Provence herbs, 5 to 6 minutes.
Peel the French shallots and sprinkle them with 4-5 cloves. Replace duck with garlic and shallots. Cook over medium heat for 6-7 minutes. Add broth, balsamic vinegar and bay leaf. Return duck to pot, salt and pepper. Let simmer for 30 minutes, over very mild heat.
In order for the duck to be more ruddy - 20 minutes before the readiness, the sleeve can be opened. That's all! Delicate fragrant duck is ready! Bon Appetit))
