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Duck with Oranges - French Classics of Cooking

Unfortunately, today duck meat is not popular. The store shelves are full of hams and carcasses of factory frozen and chilled chicken, the production of which is put on stream. It is production, not cultivation or breeding. Bred on biocorms, contained in extremely limited spatial conditions, the factory chicken is very soft, instantly prepared and ... significantly different to the taste of real country hens and, especially, from duck meat, which is not only more useful and nutritious than chicken meat, but also uniquely Tastier. Cooked by all the rules, seasoned with green herbs and spices, it is characterized by an amazing aroma.

An indisputable classic in the world of cooking is the French recipe "Duck with Oranges". This is a simple, but at the same time brilliant way of cooking ducks, which relates it to delicious dishes. To date, there are a lot of different variations of cooking this dish. A duck with oranges in France is known as caneton a l'orange - a "duckling with oranges". The history of the origin of this dish points to the role of Catherine de Medici in its distribution in France. In 1553, she married Henry II, the future French king, and brought her best Florine cooks to Paris with her, who taught the court cooks to prepare a dish called il paparo alla melarancia, which later became a famous duck with oranges.

To prepare this dish at home, you do not need to have special culinary skills and reserve yourself with patience. Although the French and can not boast of the simplicity of cooking their dishes, a duck with oranges will not require much effort and time.

You will need: gutted duck weighing about 2.5 kg, butter, apple cider vinegar, soy sauce - 2 tbsp. L., boiled water, sour cream - 4 tbsp. L., bulb, garlic - 3-4 cloves, oranges - not less than 3 pieces, lemon, rosemary, oregano, ground pepper, salt, laurel.

Duck with oranges will turn out delicious and fragrant if it is properly marinated. To make a marinade, melt the butter in a microwave, pour in soy sauce, and lightly cool the mixture. Duck rinse, cut off excess fat from it and puncture the skin in several places so that when baking the remaining fat drains freely. Now you need to get a marinade into the syringe and pierce the duck meat on the hips, breast and back, pour in the mixture. Leave the duck prepared in this way for at least an hour.

In the meantime, it is necessary to prepare a marinade in which the bird should lie in a cold place for several hours and properly marinate. Chop the garlic and onions, cut the oranges together with the peel into half-rings and add everything to a large deep bowl or a large pan, add to the mixture pepper, bay leaf, sour cream, apple cider vinegar, rosemary and water, salt. All the ingredients are kneaded very well, so that the juice is extracted from the oranges. You can add cognac to this mixture, just a little bit, and then the poultry meat will acquire a unique spicy taste.

Now you need to peel the lemon and one orange (you can two), cut the citrus into 4 parts and put inside the duck, sew up the abdomen and put it in the cooked marinade so that it completely covers the carcass of the bird. Also, it is possible to thickly coat this mixture with a duck and periodically turn it over so that it is well impregnated with the marinade. After 6 hours, a duck with oranges is ready for baking.

It can be put on a scallop or on a baking tray and placed in an oven for 2 or 2.5 hours, setting a temperature of 160 degrees. Some housewives use a polyethylene bag - sleeve for baking a duck . Duck with oranges in the sleeve turns out juicy and gentle, but the main secret of the successful preparation of this dish is its periodic smearing and soaking during baking with the remaining marinade along with the juices and fat that is separated from the frying.

Duck with oranges - a very high-calorie dish, so as a side dish will be enough to serve a light green salad. Classics, of course, will be boiled young potatoes or mashed potatoes. Bon Appetit!

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