Duck stuffed - dish for festive table

Meat of a duck is considered to be quite balanced in terms of nutritional properties and the content of trace elements by the product. It can simply be cooked, fried or baked in the oven. It should be noted that there are two species of this bird - village and shop. Rural carcasses are much larger and have more subcutaneous fat. Therefore, they are best suited for stuffing.

From classic fillings you can try cooked buckwheat, sauerkraut, apples, dried apricots, prunes, oranges and potatoes. In general, a duck is combined with many products, and it is almost impossible to miss a choice. The filling can be not only homogeneous, but also from several components. In addition to the filling, you need and seasoning. Required will be salt, pepper and basil, and the rest - your choice.

Before stuffing a bird, keep in mind that the filling during cooking increases in volume, so try to fill the carcass not very tightly. Otherwise, under pressure, the seam will simply disperse and the stuffing will come out.
The length of the duck's stay in the oven depends on several factors: the size, the cooking utensils, the nature of the oven and, of course, the freshness of the bird. Do not expose the heat, from this the meat will become dry, quickly take up a crust and not be baked inside. Use the principle of gradual temperature reduction - from 230 degrees to 180 degrees.

From time to time, water the carcass with heating grease and turn it several times during cooking.

To a dish "the duck stuffed" it is possible to submit a fragrant sauce. It can be, for example, cranberry sauce. Thanks to its acidity, it is perfectly combined with a fatty bird. I will give a few simple recipes for cooking this dish.

Duck stuffed with buckwheat

We need: a carcass of ducks, half a lemon, two chicken eggs, vegetable oil, a glass of buckwheat, two glasses of water, two onions, a nutmeg powder, pepper, salt.

Preparation: duck carefully rinsed under cold water, thoroughly inside rubbed with salt, sprinkle with squeezed lemon juice and leave.
From buckwheat, cook porridge, which should be quite friable. After it has cooled, season it with nutmeg and ground pepper, break two eggs and mix. Onions are finely shredded, lightly fried in vegetable oil and added to buckwheat porridge.

Now came the most crucial moment - duck stuffing. We make sure that there is not too much porridge, do not need to ram it. After the carcass was filled, we take strong threads and sew up the hole. We put it in a deep pan and put it in a hot oven. The temperature for baking should be 220 degrees.

In the process of cooking every 10 minutes, water the duck with fat, which will be heated. A few minutes before the readiness, add the temperature to form a ruddy crust.
The prepared dish is taken out and served on the table, cut into portions.

Duck stuffed with apples "in a hurry"

We will need: one medium duck, 700 grams of apples (it is better to take an Antonovka), two tablespoons of melted butter, pepper, a fresh twig of parsley and salt.

Preparation: carcass washing, rubbed with a mixture of pepper and salt. My apples, remove the core and cut into large slices. Fill the duck with lobules of apples and sew the hole with threads. Spread it back on the baking sheet, add half a glass of water and put in a hot oven. We cook for about an hour. During this time, several times turn the carcass and pour the resulting juice.
We remove the ready duck, cut the thread and put the baked apples on a wide dish. The bird is cut into pieces, spread to apples on a dish and decorated with fresh herbs. Duck stuffed with apples, ready.

Enjoy your meal!