Marinade for duck with apples. Duck in the orange marinade. Marinade with honey for ducks

Baked meat - a true delicacy, if you cook it delicious. In this process, it is important not only to observe the correct thermal treatment mode, but also to prepare the product itself. One of the main ways to make the meat softer, tender, remove odors - hold it in the marinade. This option is especially good for birds, for example ducks.

Duck in soy marinade: we prepare the filling

Marinade for duck can be cooked on any basis. Soy sauce in this regard is good because it has a rich taste, in its composition has a variety of spices. This means that if you do not have any herbs-spices in your stock, the dish will not suffer. In a marinade for a duck, the bird can be placed entirely (then it will take a lot) or it is divided into portions. In the second case, the meat will be saturated with casting much faster. Preparation: in an enamel saucepan mix 3 parts of soy sauce with 2 parts of vegetable (sunflower) oil. Suck there 50 grams of celery root, pour 1-2 teaspoons of paprika, as much sugar, mix. If it seems to you that there is not enough acid in the duck marinade, add a little vinegar - apple or grape. Or lemon juice , orange juice. Citrus fruits will even be somewhat preferable.

Duck in soy marinade

Bird preparation

As for the bird itself - it needs to be washed well, and it is desirable to soak for about an hour in cold water. Then, wipe with napkins or paper towels, divide the carcass into portions, salt with salt and leave so "brew" for an hour and a half. During this time, meat can allocate a liquid, which should be poured. Put the pieces in the marinade for the duck, so that they are completely covered. Cover and leave in the pouring hours for 6-9.

Roast

This bird is baked with apples, quince, plums, green peaches. Turn on the oven to warm up. Make a large bowl and lay fruit on it, which are cut into slices, removing the seeds and bones. Place meat between them. Pour in the unheated marinade. For a duck with apples, it is needed so that pieces of fruit do not stick to the baking tray, and the meat is better roasted. In the oven, keep it for an hour and a half, periodically pouring juice. If you want a crispy, toasty crust - for 15 minutes before taking out of the oven, grease each piece with honey. Serve the duck hot, with heat and hot. Sprinkle with finely chopped herbs.

How to cook marinade on oranges

Exquisitely delicious turns duck in an orange marinade. Cook it is not more difficult than others. Is that some components are specific. But they are easily replaceable by the usual ones. But as a result, the meat is very juicy, fragrant, so you want to lick your fingers! To create this miracle, you need 2 citrus, preferably large. Both juice and zest are suitable - it is extracted from the squeezed fruit. A classic recipe prescribes a piece of ginger root. In the absence of it, horseradish, celery, parsley will suitably suit everyone in a little. The result will be even more delicious. In the marinade for the duck, the recipe recommends adding 200 grams of wine (sherry, sherry, cahors or other sweet). Finely crumble into the same 1-2 bulbs, pour honey (1-2 teaspoons) a little vegetable oil and 100 grams of ready-made sauce (you can have the same soy, garlic, tkemali or any other). If desired, salt and pour into the marinade for duck with apples pepper spicy peas and ground. At your discretion, garlic remains.

We bake a duck in an orange marinade

Prepare the meat (wash, soak, dry), put it in a saucepan, pour the marinade and put it on a cool place for 3-4 hours. Then fry from all sides. After that, pieces of duck send to the oven, overlapping, if desired, with pieces of apples or quince, for 35-40 minutes. Bake at a temperature of 160-170 degrees. While the meat is cooked, cook the sauce on the basis of the marinade. To do this, it should be poured a little broth, you can vegetable, and boil until a little thick. Sprinkle with chopped herbs and serve warm to hot meat. As a side dish, cook lush mashed potatoes.

Duck with honey

A duck or goose, baked in the oven, is a dish that is traditional for Russian and Slavic cuisine. In addition to apples, additional ingredients are buckwheat porridge (for filling) or plums. And to give the meat a light sweetish taste, which in this case will be very to the point, you should make a marinade with honey. For the duck, it is also successful because the bird is fat and harsh. Honey is softening well, and the fat is heated already in the oven, as a result of which the roast turns out to be wonderful. And the spices, without which the pouring, of course, will not do, will add to the meat a delicious aroma. For a marinade, you will need 150 grams of honey - better with a neutral smell and light. If it is thick, it does not matter. A little on a water bath warm up - and will become more liquid. Another wine is desirable dining room. And red is better. Seeds of dill, dried marjoram, cumin - each spice by pinch. Plus salt 70-100 g (to taste) and almost a full glass of water (200 g). So, the portioned pieces of the bird, without removing the skins, salt with salt. Spice the spices and sprinkle them with duck. Put it in the goose, pour honey, and then diluted with water wine. Suppose that in this form the meat will mute for hours 6-8. Then warm the oven, put the bird into it for 20 minutes at a temperature of 200 degrees. Then reduce it to 160, add prunes (pitted) and bake for about 2 hours. Take care that the marinade does not evaporate. Add more wine if necessary with water and water the meat. Incidentally, we note that this marinade is excellent for a wild duck too, and not just for a domestic duck. But back to the hot. If you want a crusty crust, open the lid shortly before the end of the process.

Garnish to duck with honey

What should I give to such a baked bird? Stewed cabbage, but also with fruit! Cut a thinly small head, lightly brown it, but do not bring it to the ready. Put a few spoons of smaltz on a frying pan. Slice the onion, lightly brown, add cabbage, pour half a glass of sugar and let it form a thin caramel crust. 100 g of prunes cut into pieces and put in a frying pan. Pour a little water, vinegar, and let the cabbage stew for about 25 minutes on a moderate fire. Sour apples sweet and sour varieties (2-3 pieces) and add to vegetables. Stew a little more, salt to taste, pepper. If there is not enough acid or sweetness, report the missing components. Sprinkle with fresh dill or parsley and bring to the table along with the meat.

Duck in marinade ordinary

Well, if the landlady does not have time or no additional products, a marinade for a bird can be made the easiest. Worse from this duck will not, believe me! Especially if you bake it decided entirely, the carcass is not cutting. In a large bowl or pot, pour ordinary cold water, dissolve the salt and vinegar to make an average-saturated marinade. Put a few peas of fragrant and bitter pepper, a handful of coriander, a couple of laurel leaves. Wash the gutted, gutted duck in the marinade for the time available. Then, from the inside, salt with salt, mayonnaise and stuff with slices of apples, which must be poured, peppered and if desired, roll in cinnamon. Between them put thin slices of half a lemon. Darn the bird, outside, grate the second half of the lemon, also cover with mayonnaise or sour cream and place in a heated oven. Cover with apples and bake until done.

Bon appetit and good delicacies!