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HOW TO COOK DUCK - how to bake Peking duck with oranges in the oven

Peking roast duck is as famous as the Great Wall of China. And the recipe for its preparation is much older. Hu Xihui, a personal physician of the Imperial Yuan Dynasty, published it in Essential Principles of Nutrition in 1330. At that time, it was a balanced dish with a long history and a very complex recipe. There are several classic ways of cooking Peking duck, the amount of necessary ingredients and seasonings is amazing. In addition, a special stove and firewood from fruit trees are needed.

Chinese chefs cut the ready-made duck into 108 pieces and serve it in a variety of ways. For example, on a rice pancake with a special hoisin sauce and thinly sliced ​​cucumber and leeks.

It is difficult to reproduce the classic version of this dish in our conditions. But the "adapted" recipe for cooking duck in the oven is almost as tasty as the imperial one. It will delight you with a crispy crust and tender, juicy meat inside.

Ingredients:

  • duck - 1 carcass weighing at least 2 kg;
  • honey - 3 tablespoons;
  • sherry (port or red dry wine can be) - 1 tablespoon;
  • vegetable oil (preferably sesame oil) - 1 tablespoon;
  • grated ginger - 1 tablespoon;
  • freshly ground pepper - 1 teaspoon;
  • salt on the tip of a knife;
  • cloves and cinnamon.

To prepare the marinade, pour a glass of water into a saucepan. Add honey, wine, oil, ginger, salt, pepper, spices and let it boil for 3-5 minutes. Then pour the hot marinade over the peeled and dried duck. Both outside and inside.

Then send the carcass to the refrigerator for 24 hours without covering, so that there is air access. Take it out an hour before cooking, let it warm up to room temperature - and into an oven preheated to 200 degrees, breast up. For about 1.5 hours.

The finished duck should be rosy, and the juice should be transparent when pierced. After removing from the oven, let it rest for 30 minutes and serve with sweet and sour sauces.

How to cook duck in the oven with oranges

The delicate taste and bright aroma of oranges is simply created to combine with tender duck meat. They say that Catherine de Medici, a representative of that very dangerous family of poisoners, brought this recipe to France from Italy. She already knew about herbs and spices ... But we will tell you how Jamie Oliver cooks duck with oranges.

Ingredients:

  • duck - 1 carcass;
  • rosemary herb - 1 sprig;
  • thyme herb - 1 branch;
  • grated nutmeg - ½ piece;
  • orange - 1 piece;
  • sea ​​salt - 1 teaspoon;
  • 4 garlic cloves (unpeeled)

Remove the leaves from the rosemary and thyme sprigs. Place them on a board, along with the orange zest, nutmeg and salt, and combine. Rub the duck well inside and out with this mixture. Cover and refrigerate for 12 hours.

Stuff the duck with leftover rosemary, orange wedges and garlic before cooking. Now in her oven. Bake at 200 degrees for 1-1.5 hours until browned.

How to deliciously cook duck fillet with cherry sauce

Duck fillet is a gourmet dish. And God bless him who invented it, the Chinese, the French or the Papuans. The yummy is incredible! And cooking is not difficult at all. The secret is in the sauce.

Ingredients:

  • duck breasts - 2 pieces;
  • small onion - 1 piece;
  • dry red wine - 2 tablespoons;
  • cherries (fresh or thawed) - 8-10 pieces;
  • honey - 1 tablespoon.

Cut the skin (but not meat!) On the duck crosswise, rub it with salt and pepper and send it to a well-heated frying pan.Fry on each side for about 5 minutes, then transfer to a heated plate and cover with foil.

In the remaining duck fat in the pan, quickly fry the chopped onions, add wine, halved cherries and honey. The sauce must be boiled over high heat and seasoned with salt and pepper.

Cut the finished breasts into slices, pour over the sauce and immediately go to the table!

Note: "Recipe for steamed dumplings: 3 secrets of tender dough"

Watch the video on how to bake duck in the oven with a honey crust

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