Cooking goose, duck, turkey

[CHRISTMAS GOSE OR DUCK (PREPARATION AND FRYING)]

In this thread, I left the recipes for making a Christmas goose, duck, turkey.

CHRISTMAS GOSE OR DUCK (PREPARATION AND FRYING)

GRILLED CHRISTMAS DUCK

CHRISTMAS TURKEY

Whiskey Christmas turkey recipe
I hope these recipes are very useful to you for the New Year and Christmas.

Suggest your own recipes for making Christmas and New Year's birds

Almost everyone knows that cooking a goose or duck whole for the New Year's table is a big problem, they do not always turn out soft and tasty.

I dug up information on how to prepare these "animals" for the table, which I suggest you read.

CHRISTMAS GOose OR DUCK (PREPARATION AND FRYING)

Roasting a goose is really easy if you prepare it correctly. First, you need to cut off all visible fat, get the giblets (the stomach, heart and liver are especially valuable, although the lungs can also be used), cut off the wings, paws to the fleshy legs and neck - all this is sent to the refrigerator. I don't understand why Molokhovets describes in such detail how to stuff, sew up and water a goose - and not a word about what needs to be done at least a day before that. The fact is that the domestic goose is a large bird, but it is not at all a large duck. It is much denser, and even its best individuals have a solid layer of fat, which prevents the rapid penetration of salt and spices. That is why in a day, or better for two, it must be salt from the inside and outside without fail with coarse salt and embalmed with spices and dry herbs. I really like the bouquet of garlic, pepper and sage, in which the last component is the main one. It is its mint-lemon, with woody notes, with a slight hint of pine needles, in combination with salt and pepper, so sharpens the taste of muscular, game-like red goose meat. Sage, especially wild sage, which is sharper and brighter, even became for me the spirit of Christmas in the sense that nutmeg and vanilla are the smells of Easter. If I can also get fresh sage, then I chop it together with sour apples, prunes and dried apricots and stuff the goose belly with a wonderful mixture. But this is later, and at first the embalmed goose lies to itself without any refrigerator in a dark place, under a towel and, imagine, like a saint, it does not spoil, but only smells fragrant.

Before baking, I lightly wipe the carcass with a napkin and mercilessly prick the thick skin with a fork, so that during cooking the excess fat will drain away and moisture and aromas can more easily penetrate the meat. I take out a large gosyatnik, put all the trimmed parts and offal in it, except for the liver and fat, throw in a large carrot, onion, a piece of celery root - and hoist the goose on top of everything. And now look: I fill everything with boiling water so that the carcass barely touches its surface, I certainly salt the water, I close the gosper with a lid, and if it doesn’t work because the bird is large, I wrap it tightly with foil. And so easy and simple on low heat for 30 minutes on one side and the same amount on the other. What is happening there? Who knows. The goose is boiled or stewed, but it softens, slightly defatted and saturated with aromatic moisture. In the meantime, I make the icing: I dilute a cup of brown cane sugar with water, and when it dissolves completely, I add honey, sliced ​​kumquats (these are such dwarf very fragrant oranges that are used with the peel; if they are not there, you can replace them with chopped zest of ordinary ones) and Quantro or Grand Marnier liquor. The glaze is boiled for about ten minutes, the kumquats or zest turn into candied fruits, then I take them out and put them aside.An hour and a half later I take out the goose and, while it cools down, I prepare the aforementioned filling, adding finely chopped boiled offal and liver there. And now I just sew up my belly, and plug the hole in my throat with soaked and wrung-out bread. I grease the skin with a mixture of olive oil and lemon, put the goose on a baking sheet, where I pour a little broth from the goose pan, and into a well-heated oven. About half an hour at 200 ° to brown, and an hour and a half or two at 150 ° or slightly lower to get there. And I don't turn, I don't water it tirelessly - just a couple of times, so that I feel my tender care - and I add broth to a baking sheet if it evaporates. And finally, the beauty itself. I take out an almost finished goose - it is already soft, it is easily pierced - and I coat it with glaze. I again increase the temperature in the oven, pour out all the juices from the baking sheet - they will be useful for the sauce - and in 15 minutes the goose bumps become a shiny golden brown color. And if you cut it, if you put a rich filling, pour over juices and decorate with candied fruits - imagine what a goose is!

Bon Appetit! Who decides to cook - share your opinion.

My childhood memories - in winter, all the relatives gathered at my grandmother. A couple of domestic geese walked from the chicken coop to the kitchen.
The steamed goose was divided into 4 piles: meat from the wings and chest, meat from the legs, skin + offal, bones.
Broth was cooked from the bones. Everything else was chopped separately (in a trough with a cut) with onions. A little subcutaneous fat was added to the meat so that it was not dry. Dumplings were made from minced meat. Cooked in separate pots in broth.
The taste is a fairy tale!

I remember my job was to catch a chicken in a chicken coop for homemade noodles.

Now I wouldn't do it, I couldn't.

But I wanted dumplings with minced goose.

Here's another tip on how to season the duck before frying.

"Soak the duck in half pineapple and orange juice, generously pour soy sauce, sprinkle with ginger. Let it rest for 24 hours. Then rub it with garlic. You can add port wine and Provencal herbs to the same orange base - the shade will be French. "

[GRILLED CHRISTMAS DUCK]

And here's another! I have had recipes for a long time, where I took them now and I don’t remember.

On New Year's Eve, a recipe for those who are going to the dacha or in the forest under the Christmas tree.

GRILLED CHRISTMAS DUCK

Now I know for sure that the best thing to do with duck is to grill it.
The technology of preparation and frying is outrageously simple. A couple of Hungarian ducks weighing about 2.2 kg (this is enough even without a side dish for 5 adults and 2-3 children) slowly thawed and boiled the skin on all sides with boiling water. I do not advise taking for this case the so-called. "domestic" ducks, no matter how strong your desire to support the domestic farmer - a grill with such a duck will not work, alas. The skin stretches under the action of boiling water, becomes smooth - this is clearly seen in the photo, especially compared to the nearest duck - it is still waiting for its portion of boiling water.

I cut the ducks in the breast - my grill is round in shape, and in this form the duck most successfully lies on it, and the breasts are on the edge, which protects them from the intense heat in the center. On both sides, each was generously rubbed with a mixture of coarse salt, Chinese brown (very brown!) Sugar, freshly crushed star anise, Sichuan, allspice and black pepper, cloves, fennel and cinnamon (read - a mixture of five spices).

And left in this form for 2.5 days in a cool place under oppression. During this time, the ducks salted well, became almost flat, darkened from spices and brown sugar, which took about 2 heaped tablespoons for 2 pieces.

Before frying, he washed off the inside and outside of the remnants of salt and spices, dried the ducks with a paper towel and let the skin dry for a couple of hours, cut off the wings at the second joint and put them in broth with ginger, a spoonful of soy sauce, a pinch of Sichuan pepper and sugar.

I lit charcoal in two Weber round grills. First, he roasted the ducks from the side of the meat, smearing it with a teaspoon of melted duck lard, for 5-10 minutes, then 5 minutes from the side of the skin. Here it is necessary to show maximum accuracy and attention, since the fat dripping from them can flare up at any moment and then the grill should be immediately covered with a lid. Do not fry immediately under the lid, since the skin will not cook properly - the duck covers most of the grate surface and thus strongly "crushes" the coals. After the skin is well, but not much tinted, turn the duck skin up and after 2-3 minutes cover the grill with a lid. We fry for a total of about 45 minutes (I will not say more precisely - it depends on the strength of the coal, and on your grill, and on the size of the duck), until a uniform pink color of the meat inside and a beautiful skin color, turning it over 3-4 times, each time giving the coals will light up a little again, and cover with a lid 2-3 minutes after turning. Before turning the duck skin down from the grooves on the surface, it is worth removing the melted fat with a spoon - otherwise, when it gets on the coals, it will produce a lot of smoke or even catch fire. If you are cooking 2 ducks, the second should be started to fry 10 minutes after the first, because after removing them before cutting, they need to rest for 10 minutes, after which the duck can be put back on the burnt charcoal skin down for literally 1 minute, and then cut into small pieces - by this time the second one will be ready for cutting. Yes, and one more thing - if you have wood chips for smoking - alder, cherry or oak - why not?

Try to fry and eat to your health!

Can you please tell me who has a good proven recipe for cooking turkey?

Is the turkey whole? I cook only breast with mushrooms, breast stuffed with mazzarella and chili and Peking wings.
If something interested I will write.

There is also a good way to "moisturize and soften" psis - a mixture of white wine and pineapple (or other) juice - make injections with a syringe per day into all kinds of muscles)

Whole turkey, weight 3-4 kg. They say that it is good to bake it in the "sleeve". But it seems to me that he will not fit there. And what is better to stuff it with?

[Little tricks]

Whole turkey, weight 3-4 kg. They say that it is good to bake it in the "sleeve". But it seems to me that he will not fit there. And what is better to stuff it with?

Here I dug for you.

CHRISTMAS TURKEY

The base of the marinade is 250 grams of salt per gallon of water (4 liters). I take two gallons of marinade and add more water (I'm afraid to oversalt,) since I usually take more turkey, 10 kg. So, I dissolve a glass of salt and 3-4 tablespoons of sugar in 1 liter of warm water and dilute it with 3-5 liters of cold water. Further on a whim - you can add pepper, garlic, herbs, spices, or nothing else. I did it differently, and to be honest, the difference is minimal. Turkey in a large saucepan (I have a special pathologically huge saucepan, we cook lobsters in it in summer and marinate turkeys in winter), fill it with marinade and put it in the refrigerator overnight. If I remember, I turn it over once. If there is no pan and space in the refrigerator, you can put it in the beach cooler and pour it right there, but the water should be ice cold, and it is advisable to add freezer bags. Garbage bags are NOT good - they are not food grade! You can use a bucket. You can buy a special turkey bag if you have one. Well, in general, this is an idea.
It is more difficult with a hot one - I do everything according to my mood and I have no recipe as such. Rinse the animal lightly from salt and / or wipe it with napkins, in a deep baking sheet on the wire rack and in the oven. I don't use the filling - I never liked the local bakery, and in general, it takes a long time to fry a large turkey. I tried once with quince - it was not bad. I bet on a fairly high temperature - pickled meat cooks better in high heat. I bet 350-400 lbs. At the beginning, cover with foil, after a couple of hours remove the foil to brown the skin. I don't know the time - it depends on the weight, and I use a thermometer - white meat should reach 160F, dark - 170F.So for the last hour I keep dropping in and poking the poor fellow with a thermometer. Sugar in the marinade gives a funky color when fried - dark golden. If it gets too dark, you can cover it again with foil. When the temperature is reached, remove from the oven, cover with foil and let stand for about half an hour. It is important for the meat to be juicier.
350-400 F = 176-204 C

CHRISTMAS TURKEY.

A turkey can be cooked in hundreds of ways, but it usually ends up on the festive table entirely. And the principle of its preparation is quite simple. First of all, the bird must be properly thawed, that is, it must be done ahead of time, slowly, preferably in the refrigerator, which will take 18-20 hours, or even more.
The turkey has lean meat, almost dietary, therefore, in order not to get too dry, it must be stuffed with melted butter with a syringe with a thick needle. Give her several injections into all soft places, rub inside and out with salt and pepper - the bird is basically ready to be sent to the oven.
And this is where the most important thing begins - you need to choose what to stuff our bird with. The easiest way to make minced bread. The volume of its constituent parts does not really matter - it will still be tasty and light. Combine two parts toasted white (or gray) bread croutons with one part finely chopped onion and halved celery. Seasonings can be fresh or dry dill, marjoram, basil, or lots of fresh parsley. Brush the insides of the turkey with salt and paprika. Fill halfway with minced meat, then add a little melted butter. Especially not dying, add the minced meat, pour in more melted butter and a few tablespoons of sherry or brandy. Sew up the belly of the turkey.
The composition of this basic minced meat can be infinitely varied by adding nuts, apples, oranges, cheese, chopped veal liver or lean pork, minced turkey giblets, mushrooms, olives, etc. to your taste.
It is the variations in the minced meat that distinguish various national recipes for cooking turkey. Poles add cream and minced meat, Dutch add mashed potatoes and celery, French prefer chestnuts, Anglo-Saxons take diced bread, onions, sage, carrots and add broth or yogurt.
But if the composition of the minced meat is deeply national, then the very further cooking of the turkey is, in fact, international. The stuffed carcass is coated on the outside with vegetable oil, placed on a baking sheet with the breast up and pushed into a well-heated oven. After 20-30 minutes, reduce the heat, make something like a "tent" over the bird out of aluminum foil or oiled parchment so that it doesn't get too baked on top. Place a bowl of water under the baking sheet - let it evaporate slowly, and pour a cup of water into the baking sheet itself. Cooking time is determined from an approximate calculation of 20-25 minutes per kilogram. After an hour and a half, remove the "tent" and start - to form an appetizing crust - pour the resulting juice over the roast every 15-20 minutes. Add water to the baking sheet if needed.
The turkey, consider it ready, when the juice that appears when pierced with a long fork or knitting needle loses its reddish color and becomes transparent.
Now gather the whole family at the table and begin to perform sacred acts, endowing your neighbors with pieces of juicy fragrant meat. Although there are recipes for this case. Thus, a contemporary of Voltaire, an encyclopedist, gourmet and just a witty person, Abbot Morelle said the following about this: "Eating a turkey requires two - a turkey and me."

Minced meat with cranberries and sweet onions

We need 6 tbsp. tablespoons of butter, 3 large onions, cut into thin half rings, 2 teaspoons of sugar, one and a half cups of chopped celery root, 2 teaspoons of dry thyme, 1 cup of cranberries, 2 cups of bread crumbs. Melt half the butter in a large saucepan, add the onion and sugar. Sauté, stirring occasionally, for 5 minutes, until the onions are golden brown.Pour in half a glass of water, reduce heat and simmer for 10 minutes, until the onions are soft and the liquid boils away. Remove the onions from the pot and set aside.
In the same saucepan, melt the remaining butter and sauté the celery and thyme until the celery is tender. Remove the pan from heat, add cranberries, cooked onions and breadcrumbs. Pour in half a liter of boiling water and mix well. Season with salt and pepper and add sugar if necessary.
Transfer to rooster and bake in the oven for 30-40 minutes. You should get about 2 kg of minced meat.

Little tricks

When preparing the filling, proceed from the calculation of about 250-300 g for each kilogram of poultry.
Before stuffing the bird, the filling must be completely cooled.
If you made minced meat in advance, store it under the lid in the refrigerator, but no more than a day.
Minced meat can be placed both inside the carcass and between the skin and poultry meat, gently pushing it through the neck.
When stuffing a turkey, do not be too zealous - when cooking, the minced meat will increase in volume and can "tear" the bird, ruining all the beauty.

ADVICE

The turkey can actually be delicious. To do this, the hostess must sacrifice herself and water her constantly. Considering the turkey is roasted for half a day, this is real heroism. Although you can do it differently. If you have a trough, pour 8 liters of water into it, add 2 cups of coarse salt and a glass of sugar. When they dissolve, add some dried herbs like bay leaf, thyme, or whatever you have. Dip the gutted turkey in the brine, breast side down, cover and keep in a cool place for 6-8 hours. Then remove, wash, pat dry with paper towels and refrigerate overnight to dry skin. To dry out such a workpiece will require a remarkable talent.

[Whiskey Christmas turkey recipe]

Whiskey Christmas turkey recipe

Recipe from the site 🔗

Whiskey Turkey, Playful Recipe (unedited):
"Buy a turkey weighing 5 kg (for 6 persons) and a bottle of whiskey. In addition, salt, pepper, olive oil and thin slices of bacon. Cover the turkey with pieces of bacon, lace, season with salt and pepper and add a little olive oil. Preheat the oven to 200 C. Pour a glass of whiskey and a drink to make the turkey turn out well. Then put the turkey on a baking sheet in the oven. Now pour yourself 2 glasses of whiskey quickly and drink again for good luck in cooking. After 20 minutes, set the oven to 250 C, so that it growls well. Then Pour yourself the next 3 glasses of whiskey. After half an hour, open, turn and watch the bird. Grab a bottle of Fiska and knock over a sttttakan. Looking through the silly idiotic swims, slowly limp to the oven and chop up the turkey. Try not to burn yourself with the ghost. five illly shem vixie in din ssssssttakan and there it. Fry a bird for 3 hours (aaa, damn, mustache is equal) and crawl to the toilet for 10 minutes. can you still crawl to the turkey and take out the oven and the animal. Allow yourself another sip and try again to take out this tfffar. Pick up the devil's dog from the floor and throw it onto the dish. Will not slip on the damn greasy floor .. BHHHHHHtttttt! Get some sleep. The next day, eat cold turkey with mayonnaise and aspirin. Bon Appetit!"

[Christmas goose stuffed with 11 species of birds.]

Christmas goose stuffed with 11 species of birds.

A Christmas goose stuffed with 11 bird species was cooked in England.
This year, on the eve of Christmas, a new culinary wave swept the UK - half of British housewives intend to cook a goose stuffed with several species of birds as a festive dish: guinea fowl, duck and turkey. Perhaps this is due to the name of the famous English chef Hugh Fearnley-Whittingstall. He gained popularity on television and two years ago struck the imagination of the British with a Christmas turkey stuffed with 9 carcasses of a variety of birds. That turkey weighed 18 pounds and was filled with goose, domestic duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock.



But it looks like Hugh's creation, inspired by the Tsarist-Russian and Tudor drinking traditions, was eclipsed by an even larger stuffed monster containing no less than 48 carcasses of 12 species of birds! This "hippopotamus", containing about 50 thousand calories, was created by the farmer Ann Petsch. The meal is priced at £ 665 and can feed 125 people.

It took Ann more than 8 hours to cook the dish in the largest oven found only in the Royal Automobile Club, and 45 minutes to “design” this matryoshka, but it took another 3 hours of preparatory work to remove the skin from the carcasses and free the meat from the bones and a few more days to cook and age the meat filling.



The dish consists of turkey, goose, chicken, pheasant, partridge, pigeon, English white duck Aylesbury, French Barbary duck, chickens under 24 days old, guinea fowl, wild duck, quail, as well as herbs and fruits. Ann says that next year, the number of birds may increase to 21 species. "I would like to add the bustard and the swan, but now these birds are subject to protection."


Club chef Philippe Corrick said that at first he was skeptical about the idea of ​​preparing such a complex dish. “I doubted it would turn out delicious, because it contains types of meat that are very easy to dry out, and others will not have time to cook yet. But the result amazed me. The dish turned out to be very juicy with an interesting combination of structures and aromas, citrus notes in such a rich taste of poultry and game are chic. In fact, all the flavors are mixed and it is difficult to determine what kind of meat you are eating. I would be happy to have this dish on the Christmas table. " Corrick added that a similar taste could probably be obtained at a lower cost. The "economical" option should consist of only four birds - a goose, Aylesbury duck, turkey and a pheasant or partridge. Reported by DailyMail.

Zhanna Golovina
"Culinary Eden"

What delicious recipes!
I, being born lazy, always look for something with which as little fuss as possible. in this regard, for six or seven years in a row I have been making a duck for the New Year in the simplest way. I buy homemade grain duck at the market. Mine, I dry it with a towel, pierce it with a sharp fork in thick places, rub it with a mixture of salt and pepper on the outside and inside and ... forward into the oven! I don't stuff it with anything, but from time to time I take out a baking sheet and drain the fat from it (of course, I water the duck with some of the fat). I also turn the duck periodically. This fat is then used to make wonderful potatoes or cabbage. 15 minutes before taking out the duck (it is already, almost ready) I make a mixture of a couple of tablespoons of butter and a couple of tablespoons of honey. I melt all this to a liquid homogeneous state. I pour (grease) the whole duck outside with this mixture, not sparing it. ... After 10-15 imnut, you get a funky product with a wonderful appetizing crust. And the main thing - no problems and efforts.

I, in order to bring down the duck taste, well, my children do not like the duck, I water the duck carcass with beer. The duck is fried, the meat is juicy and does not smell like duck.

You are welcome! Tell me! Is it possible to keep a gutted goose carcass without freezing it? I can't find ... Or I don't see ... They brought a handsome goose - I want it for Christmas, but it's a pity to freeze it

[Gingerbread!]

Gingerbread!How long does it take? How is readiness determined? I never cooked a duck, and my husband tortured me with requests ... I'm afraid ..

Take the prepared duck, fry until golden brown, and then cook for an hour and a half in apple juice.

Not a single New Year would be complete without a duck (or goose) with apples. As a madam, I am rather lazy and at the same time busy with labor activity 40 hours a week, I also do not particularly like troublesome, multi-component and long-term recipes in preparation. Therefore, I grease the finished bird with salt / pepper / spices, in the middle I put pieces of sour apples, cut and peeled from the core, sewn up (or chop off with toothpicks) and bake in a gosper (sometimes in a sleeve, sometimes in parchment, sometimes in foil).15-20 minutes before the end of baking, I unfold the carcass so that it is well browned. Honey is a great way to get a flavorful, crispy and beautiful crust.

You are welcome! Tell me! Is it possible to keep a gutted goose carcass without freezing it? I can't find ... Or I don't see ... They brought a handsome goose - I want it for Christmas, but it's a pity to freeze it

If this is a village goose, nothing will be in the freezer with it, the shape and color of the meat will not lose.
A week ago, they brought me a soup chicken for a roll - well, a very large calf - I froze it.
Yesterday I defrosted it on the balcony in the cool - today I butchered it - nothing happened to the meat, it didn't even lose its shape, so all the elastic remained

[Preheat the oven to 220g]

And for several years I have been making duck according to the same recipe, which I finally brought out for myself, so that the duck is crispy on the outside and juicy on the inside. And it is done very simply!

Duck-2.2kg (no difference, you can also frozen)
Sweet and sour apples - 2pcs
Lemon-1pc.
Garlic-5-6 cloves
A mixture of peppers from the Galeo company (in fact, for some reason, this seasoning also contains cumin, coriander, white mustard, marjoram, in addition to pepper, I really like this seasoning)
olive oil for lubrication
salt

Preparation
The day before cooking, I rubbed the duck from the inside with a mixture of salt, seasoning and garlic, on the outside, just salt and seasoning. I put a lemon inside, cut into quarters of rings, while squeezing the juice a little.
I put it in the refrigerator.
I put apples in the duck before cooking. Sewn it up. Smeared with olive oil on the outside. And there should be no garlic outside, which immediately begins to burn in the oven.
Preheat the oven to 220g... Put the duck warmed up oven in
baking dish with a grill. At a temperature of 220g. stand for 30 minutes to form a golden brown crust. Then reduce the temperature to 150-170g. and lead to readiness, occasionally pouring over the released fat.

It's a pity that the photo I have from my phone is not of very good quality

Thanks, Admin! We barely crammed it into the largest compartment ... Now defrost the numbers from the 5th ... not a goose, but an elephant

[Gingerbread!]

Gingerbread!How long does it take? How is readiness determined? I never cooked a duck, and my husband tortured me with requests ... I'm afraid ..

From time to time you will still pull out the duck in order to turn it over and grease it. After 1.5 hours try it: pierce it with a fork in the thickest place (there should be no blood), pinch off a piece. If there is a culinary thermometer, then the temperature for the bird (readiness) d. B. not less than 90 degrees. Stick in the thickest spot and you will see. If something else bothers you, put it in the oven. It can be 2 - 2.5 hours. And so exactly in time - a lot depends on the duck. As you see that you are ready, grease with honey and butter. Another 10 minutes in the oven (everything will be covered with a wonderful crust) - and get it out. Do not be afraid. You can't go wrong with a duck!

Is the turkey whole? I cook only breast with mushrooms, breast stuffed with mazzarella and chili and Peking wings.
If something interested I will write.

Viki was very interested in the breast with mushrooms and stuffed with mazzarella, please post the recipe.

Thank you !!! Probably need to take the risk!

[Auntie Besechka]

Auntie Besechka the road will be mastered by the walking! Don't be afraid ... you will defeat her!

: MariV I propose to cook in orange, practically until evaporation !!!!

[Auntie Besechka]

Auntie Besechka the road will be mastered by the walking! Don't be afraid ... you will defeat her!

: MariV I propose to cook in orange, practically until evaporation !!!!

Have you done this before?

Nope, I didn't. Did it just in oranges and with orange-caramel sauce .... very tasty, only it is advisable to take oranges more acidic ...

And the recipe?

Duck with oranges

duck carcass - 2 kg
3 oranges
60 g butter
100 g dry wine
150 g broth
salt, pepper - to taste

Peel a large orange, cut off the zest, remove the seeds, cut the pulp into pieces and stuff the prepared duck carcass with them weighing about 2 kg.Sew up the belly of the duck, melt 60 g of butter in a roaster, and fry the bird over low heat for 20 minutes. Then salt and pepper the dish, put the orange zest cut into narrow strips in the duck, pour in 100 g of dry wine and 150 g of meat broth. Cover the rooster with a lid and simmer everything over low heat for an hour.
Peel 2 more oranges. Cut one, squeeze the juice from the other. When the duck is ready, take it out of the duck, cut it into pieces, put it on a large platter, pour orange juice on top and garnish with orange slices.

But I can't find caramel ... I'm looking ...

In, I found it, this is a recipe from a beep, there was only a chicken, and I did it with a duck

3 table. sugar lies
juice and zest from one orange
3 table. soy sauce
1/3 cup dry red wine
1 garlic clove, chopped
salt and pepper

Heat margarine in a large skillet (you can add a tablespoon of vegetable oil so that the margarine does not burn), and fry the legs, 4 at a time. Transfer to a plate.
Add the rest of the food to the skillet and cook over high heat for about 5 minutes, until the sauce thickens slightly. Return the chicken to the pan, stir, cover and simmer over low heat for about 20 minutes, until the chicken is cooked.
Increase heat and simmer, stirring occasionally, until the sauce thickens and becomes caramelized and the legs are shiny and caramelized (do not burn the sauce carefully).

[Peking duck.]

From the vastness of the Internet, bit by bit.
Peking duck. (no pancakes)

"Not a good fellow who has not been to the Great Wall of China; but those who have not tasted Peking duck will experience great regret."

R. Nixon

Peking Roast Duck or Bei Jin Hao, the most famous dish in Beijing, has a long history. Back in the Ming Dynasty, 4 centuries ago. For the imperial table, the peasants specially raised the fattest and most tender ducks. Under the supervision of the cook, the bird was specially gutted, plucked, pumped with air and, having smeared the skin with malt sugar, was hung up to dry in the breeze.

Peking duck is prepared in two ways. The first method is when the duck is roasted in the open state over the hearth, the fire of which is given by the firewood of date, peach, pear or other fruit trees. This duck has a crunchy, reddish and shiny skin, while the meat is tender with a pleasant taste and exudes the aroma of a fruit tree. And it is for this crust that the Peking duck is called the pearl of world delicacies.

The second way is when the duck is fried in a closed oven. The temperature in the oven is at first high and then gradually reduced. The duck baked in this way has crispy skin, and the meat, although a bit greasy, is not sugary and surprisingly appetizing.

Ingredients:

fat duck, meaty 2-3 kg
sherry (Chinese wine, or any alcoholic beverage with a pronounced taste) 1 tbsp. l.
coarse salt
honey (molasses, ideally barley) 4 tbsp. l.
sesame oil 1 tbsp l.
soy sauce (ideally - hoi-sin sauce) 5 tbsp. l.
ginger powder 1 tbsp l.
freshly ground black pepper 1 tbsp. l.
water 1 glass

1. Before cooking duck, it should be defrosted. To do this, a couple of days before cooking, you must remove it from the freezer into fridge ... Then remove and defrost at room temperature for another 10 hours.

2. After the duck is completely thawed, wash it under running cold water, remove the hair (if any). Cut off the upper wing phalanges.
Cut off excess fat from poultry, especially around the neck and tail.

3. Place the duck on a hook or fork above the sink, pour boiling water over the bird from all sides.
Let the water drain and dry the duck with a dry towel. Take sherry (with wine) and rub the duck with it on all sides, including the inside. Let it sit for 10 minutes at room temperature.

4. Now rub the duck with salt. Take a glass (special dish for standing birds), insert it into the duck and place the duck on the dish. The bird prepared in this way must be placed in the refrigerator for 12 hours. Pour liquid from the dish periodically.

5.After 12 hours, brush the duck with honey in a thin, even layer. Return to refrigerator for another 12 hours.

6. Preheat oven to 190 degrees. Put the duck on oven rack breast up. Pour water into a baking sheet under the wire shelf. Place a wire rack on a baking sheet and wrap the entire structure in foil. Place the duck in the oven and bake for 60-70 minutes.

7. Put ginger, sesame oil, pepper and soy sauce into a container, mix well.
Remove the baking sheet with duck, remove the foil along with the baking sheet and liquid (drain all the fat)... Lubricate the duck with a silicone brush.

8. Increase the oven temperature to 260 degrees. Place the duck back in the oven on the wire rack and bake for about 25 minutes. If the duck starts to burn, reduce the temperature and increase the roasting time.

9. Combine honey and soy sauce, whisk mixture.
Pull the duck out and brush the bird with it.
Place the oven on the grill setting. Bake 10 minutes until golden crispy.

10. Remove the finished duck, cool and cut into portions.

From stage 6 I will do it my own way. Pour water into a large baking bag. I will make a spacer between the water and the duck (until I figured out what). So that the duck is steamed. I'll stick a thermometer into it and into the oven on a baking sheet. I will cook up to 90 degrees on a thermometer (about 1.5 hours). I'll take the package. Salt the fat. Brush with a mixture of honey and soy sauce. And in the "solarium" to the appropriate crust

[Christmas turkey with dried apricots]

Christmas turkey with dried apricots



For three years in a row I have been preparing a turkey for the New Year's table according to this recipe. And we have a tradition of baking turkey on NG. I apologize for the not entirely successful photo, I was in a hurry, it was already 15 minutes to midnight and the turkey was just caught out of the oven. Then she put it on a serving platter and served it faster.

I found the recipe on the Deli website. There it is suggested to take a turkey weighing 7.5 kg. At first I also suffered from gigantomania, but now I take a turkey weighing 3-3.5 kg. It is eaten in a hunt and does not remain "dusty" in the refrigerator. I will write down my proportions, I have already adapted, so:

turkey weighing 3300-3500g
dried apricots 200 g
butter 100 g
basmati rice 250g
bow 1 large head or 2 medium
garlic 2 cloves
1 large or 2 medium carrots
raisins 50 g
dried figs 100 g
parsley - a small bunch
2st. l. mayonnaise
1 st. l. soy sauce
salt, black pepper

1. Soak dried apricots in hot water for 15 minutes, drain and grind together with butter in a blender in mashed potatoes.

2. Soak raisins and figs in boiling water for 15 minutes.

3. Chop onions, carrots, garlic (finely chop the garlic) and fry in a pan in vegetable oil.
Finely chop the parsley.

4. Boil the rice until half cooked, put in it the fried onions, carrots, garlic, raisins, finely chopped figs, parsley, salt and pepper the filling to taste.

5. Wash the turkey, dry it, rub the skin with a mixture of pepper and salt (from the inside too). Now use a wooden or silicone spatula to lift the skin on the turkey. It is convenient to start the procedure from the neck. Insert the spatula between the skin and the meat and push it inward. The turkey's skin is strong and separates quite well over the entire surface, the scapula can easily be pushed under the skin of the legs too (all from the same neck). Do the same procedure on the belly of the bird and on the back.

6. Now put the dried apricot puree under the skin. Then use your hands to distribute it evenly (just by pressing on top of the skin and "driving" the puree where necessary, including into the legs).

7. Stuff the turkey with the filling and close the incision (sew up with a needle or fasten with toothpicks, for which to fasten the thread for tying), fasten the legs.

8. Mix mayonnaise and soy sauce and brush over the bird with a brush. The recipe suggested smearing it with honey. I did it once, I didn't like it at all, although I love the combination of sweet and meat.
Wrap the ends of the wings with foil - they burn the fastest.

9. Bake at 200g for about 30 minutes, then cover the poultry with foil, reduce the oven heat to 180g and bake for about 2 more hours. It will turn out to be the most tender.

Then I will write how to make a salad of turkey meat with grapes.This is a recipe for those who bake a turkey for the holidays, because the "nibs" of the turkey always remain and then you don't know where to attach them ...

Cool turkey turned out, Scarecrow !!!!!!!

about honey: here you need to marinate correctly, you need to prepare a mixture of honey, lemon juice, OM and a large amount of spices. Coat the bird and let it stand for two hours.
Stuff with quince (well, or apples)

Then wrap in kraft paper and bake for 160-170 degrees for two hours. Then open the paper and brown the bird (it can be done under a convection grill) at 200 * C for 15 minutes.

This is the kind of turkey everyone eats. Even those (like me) who could not stand it before.

Yes, it is served with a garnish of chopped (for a bite) fruit: bananas, tangerines (slices), pears, pineapple, grapes (boneless).

[Cubic]

Cubic

And what to do with apples? Well, cut is understandable. But sprinkle. pepper, salt, etc.? And what is OM and what spices are in your recipe in the coating mix?

As for the baking technology: I am a supporter of first baking at a higher temperature, and then baking until tender, covering with something, and not vice versa. When it first grasps with a crust, the juice is locked inside and the meat remains very juicy. Try it, suddenly you like it better.

[Cubic]

Cubic
As for the baking technology: I am a supporter of first baking at a higher temperature, and then baking until tender, covering with something, and not vice versa. When it first grasps with a crust, the juice is locked inside and the meat remains very juicy.

I also love it that much ... it's like meat, you put it in boiling water - for salads and sliced, in cold water - broth

[Cubic]

Cubic

And what to do with apples? Well, cut is understandable. But sprinkle. pepper, salt, etc.?

I just salt and pepper and stuff it in the middle.

[Cubic]

Cubic

And what to do with apples? Well, cut is understandable. But sprinkle. pepper, salt, etc.? And what is OM and what spices are in your recipe in the coating mix?

Lightly add salt and that's it. Before filling the filling, coat the turkey with a honey-spicy mixture from the inside.
OM - olive oil
Spices - the fact is that they gave me the recipe without exact instructions, and I throw everything that is to my liking (each time I get a different set). Usually there is turmeric, red hot and sweet pepper, oregano. Somehow I added cinnamon, which is also very tasty. Powdery peppers and cloves (in a mortar ..) - in short, a flight of imagination.

As for the baking technology: I am a supporter of first baking at a higher temperature, and then baking until tender, covering with something, and not vice versa. When it first grasps with a crust, the juice is locked inside and the meat remains very juicy. Try it, suddenly you like it better.

I agree. But specifically in this recipe baking technology is as follows. the bird comes out very tender and juicy, possibly because of the craft paper. If it is not there, you need to fold tracing paper or baking paper 4 times.

When cutting, the finished bird should almost fall off the bones by itself (but at the same time it is not "boiled" at all ... you just pry it with a knife and take out the bones.

And how to cook a turkey in a slow cooker, but not whole, but a quarter of a turkey. I bought MV recently, and my family wants to have this dish to the table tomorrow. How not to dry it out.

Girls, and I made a duck in Polish for Christmas (I spied on Vysotskaya). It is stewed in beer. The meat is very tasty. Delicate. But apples are tasteless in the filling. But according to the recipe they need to be thrown away. I left it in vain.

I cooked a goose according to the recipe from Admin. Goose is like a song, neither subtract nor add. Orange notes and crispy crust are something. Thank you, Admin! I don't know how to add a photo, otherwise I would have posted it.

I did not wait for an answer, I decided to improvise. Smeared the turkey with a mixture of equal parts Georgian tomato sauce and soy sauce. Withstood an hour, and sent it to the slow cooker, first on the Baking mode for 15 minutes on each side, and then for stewing - 2.0 hours.I also added quince and apples in pieces. It turned out super!
I have been using the marinating mixture for a long time for chicken, and now I have tested it on turkey.

Thanks to Admin for the goose recipe. About 15 years ago I made it, but I did not like that the meat is tough, but then I read the proposed recipe and made it for Christmas. Slightly, of course, simplified, canceled liqueur and kumquats. Added Antonovka and sauerkraut with potatoes. Everyone liked it very much. Indeed, the meat is soft.

Rubbed with Indian seasoning.

I'll add my own 5 kopecks.
Since my birds are everyday meals, I cook a goose, duck, turkey at least 5-6 times a month. that's why I don't feel any trepidation about cooking, and the option "didn't get it" is clearly not for me.
in order not to bother with watering and turning the bird, and other dances with tambourines, I can advise you to cook the birds (if you decide to cook them whole) on a wire rack, over a baking sheet with water (1 cm). temperature for the bird is 3-5kg, 200C-30min, 180C-30min, 150C-30min, 130C-30min ... then you can turn it off and let the goose stand in the oven. for especially large specimens 5-8 kg. cooking for 4-5 hours at a low temperature in the range of 120-150C.

Bon Appetit! Who decides to cook - share your opinion.
Admin this is the recipe of Elena Chekalova, the host of the program "There is happiness", only she made a duck, not a goose, the recipe is called "Bird Golden Lollipop". I always make a duck according to this recipe, a lot of trouble, but my husband, having tried the cooked duck according to this recipe, does not want any other way. And marinate in 2-3 days, and I think so for at least 3 days, it is necessary to soak the goose in spices and salt.

🔗

syllable on her recipe video

Admin this is the recipe of Elena Chekalova, host of the program "There is happiness",

Elena Chekalova began her broadcast recently, and I posted the recipe a long time ago, back in 2007, and I took it from the Internet, so it's still a question of who, from whom and where took the recipe

At that time, I made a selection of recipes for geese and ducks especially for our forum, I hope the topic came in handy

And marinate in 2-3 days, and I think so for at least 3 days, it is necessary to soak the goose in spices and salt.

and why? it is perfectly salted and peppers an hour before cooking.

And this year I boiled the duck for about half an hour in spices, took it out of the broth, let it drain and cool, and then smeared it inside and outside with honey, butter and a mixture of herbs with rosemary. I put sour apples in the middle (generously flavored with salt, pepper and herbs) and baked in foil in the oven at 180 *. About 15 minutes before the end of baking, I parted the foil and let the duck brown beautifully. The husband said that this is the most delicious duck he ever tasted.

kava, was the duck homemade or from the store? I mean, one of those that need to cook for a long time to be soft or not?