Cooking goose, duck, turkey

Home, from the market. It turned out juicy and soft.

This is good - I have my home, fortunately, young. Only sour apples cannot be found here

This is good - I have my home, fortunately, young. Only sour apples cannot be found here

And if you replace the absence of apples with sour prunes? I like with prunes and duck and goose ... And dried fruits are sold all year round ...

About prunes, too, a thought. For example, mix it with rice. In general, they do duck and cabbage. But I really like it with apples - the meat is saturated with their aroma, juice and is very beneficial in taste. I mix apples with lemon juice and they will be sour
And from the broth, which will turn out after half an hour of cooking, I will cook a light zama (soup with homemade noodles and acidified with bran kvass).

The bouillon will turn out to be quite rich. Once I, too, could not find sour apples anywhere, just like the idea came up with lemon juice (or citric acid). : ok: As an option - what you need!
I love prunes, but it interrupts all other smells, so if you add it, then not very much (IMHO).

Cooked duck for Christmas, gobbled up, left a bunch of duck fat and broth. And now what to do with all this good? Everything is terribly fat, where to attach?

Pour duck or goose fat into a jar and store in the refrigerator. This fat is useful for humans more than oil or other animal fats, it can be used to fry vegetables for soups, cabbage soup, fry cutlets, potatoes, fry meat, etc., that is, use it instead of other fat, you do not need much - 1 tbsp. l. enough

Admin, thanks. And what to do with duck broth?

Admin, thanks. And what to do with duck broth?

With duck broth, you can make excellent cabbage soup, or pickle with pickled cucumbers, or homemade noodles.
All this goes very well with duck or goose.
If the broth is very greasy, pour some of it into a plastic jar and freeze it in the freezer until better times. Dilute the other part with water and cook the first dish on it
Bon Appetit

Admin, thanks: flowers: I'll do it !!!

kava, I got a great duck and a good deputy. The only thing is, next time I will take a bigger duck, or better a goose. Everything is very tasty and there is nothing to add or subtract, as they say. Gave my thanks

[LiudmiLka]

LiudmiLka, it's nice to know that you also liked this option. I also liked it more, so I decided to share it with everyone. Eat to your health!

[kava]

kava, well, a year has passed since you taught me how to bake poultry. For the new year, I cooked an indowka drake according to your recipe, plus I got a delicious broth from it, which enjoyed no less success, but already on the post-New Year days I had to cook it in an enameled bucket, because of the large size of the bird.
In general, thank you again for such useful advice.

[LiudmiLka]

LiudmiLka, it's nice to hear positive feedback! I also baked a duck for the new year. Delicious! You are right, the excess fat melted out during cooking and a lot of rich broth came out.

Indo-duck (deaf-dumb) - generally a special thing Much tastier than ordinary ducks. They are not so oily, and their aroma and taste are very reminiscent of wild ducks.

And I liked this recipe for cooking a goose, although I slightly changed it for myself, leaving the preparation itself almost intact ... and first applied this recipe on a duck. He baked it together with semi-fried potatoes, since our family does not accept the smells of citrus fruits, honey and even sour apples as a filling for a bird ...always this filling remained and was thrown away. After cooking according to this recipe, the duck ended up being very tasty, juicy, fried and beautiful, all was eaten, and the potatoes as well. Here are a couple of pictures of my duck execution before cooking. One of these days, using the same recipe, I will make a goose weighing 4,400 kg. It will at least defrost in the refrigerator for 4 days, then hang outside for 2 days. If you want, I can write the recipe in full.

Now we are waiting for a single file, about necessarily a separate author's recipe - the result is interesting

Now we are waiting for a single file, about necessarily a separate author's recipe - the result is interesting

Let's do it. Merry Christmas everyone !!!

Let's do it. Merry Christmas everyone !!!

THANK YOU!

I really like to stuff the duck, as my mother always did in childhood, with prunes and dried apricots. Dried fruits are placed dry (not soaked) to absorb fat and become very tender and tasty. Mom always cooked it in the oven in a cast-iron duck, but I cook in my sleeve.

Girls share. I baked a turkey this year for Thanksgiving November 27th. A bird weighing 4.65 kg. A recipe from our compatriot who bakes a 15-year-old turkey in the States in this way. Stuff the bird with anything, I carrots, celery and onions. Then take the Ashanovsky kraft paper bag, put it on a baking sheet and thoroughly grease the inside of the bag with butter. I have almost a whole pack gone. Also grease the bird with 6 tbsp. l. butter. and put a glass of broth or water into the bag, neck first, into the hole. Fasten well with a stapler. And you don't touch her more and more. No dancing with tambourines, no watering. At the exit you get a ruddy beauty. temperature 190-200 gr. Time 4 kg 2.5 hours, then 12 minutes for every 400 g. I baked it for 2 hours 48 minutes. Then take it out and let it stand in the bag for half an hour. Next, cut the bag and go to the table. I think for the New Year to cook a goose like that. And now the photo.

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.

I share my unsuccessful experiment. I decided to cook a 2.8 kg Indoor according to this recipe. 2.5 hours passed. The miracle did not happen, inside the blood, damp. I put it back in the oven, set it to 180 degrees, wait another hour, maybe it will work. Okay, that there are salads, snacks, and we are no longer hungry.

I tried a bunch of ways, I really like it like this:
Spread the carcass of a duck or indowka with salt, a mixture of peppers and leave to marinate for a day. Then I spread a thinly chopped orange under the skin + orange slices and cloves of garlic inside. For a duck of 2.2 kg, it took me 2 oranges and half a head of garlic. It costs another 5 hours. Then in a baking bag and in the oven. Half an hour at 230 degrees, then half an hour at 180, an hour at 150 and half an hour at 100. Well, I usually still have 2 hours in the switched off oven. Today there were guests, the duck was ground in 15 minutes, it was very tender and tasty. In the original, this recipe with chicken was, and there it is simply baked in a form and periodically poured with juice, but I don’t bother, I like it in the package.

Nobody wrote something about quince. Stuffed duck with quince is sooo delicious! We will have just such on the New Year's table.

[Angelina]

Angelina, we just bought a quince to stuff an indowka. They have never done it with quince before. Tell us more about how you cook. Maybe there are some subtleties.

[Kate]

Kate, I also have an Indo-woman waiting in the wings))) Do as you used to do with apples, only instead of apples - quince. Fragrance !!! It reminds me of something of a duck in white wine.
Honestly, I always do without additional gestures, as they say here))). I rubbed it with salt and pepper, threw the quince inside (also with salt and pepper), tied it in the sleeve and I can put it in the refrigerator for 6-12 hours, or I can immediately put it in the oven.

girls, yesterday for the first time did a duck. I haven’t had such a culinary failure for a long time (((((I cut it, smeared it in the marinade and put it in the refrigerator for a day. But it was just awful. Because of the fat, they did not even understand what its taste was (and there was almost no meat left there))), only the carrots turned out to be tasty. What to do with it so that the bird does not drown in fat?

First you need to trim all visible fat.

Tan, do not swear, how does it cut off all visible fat? from under the skin? I have a mulard duck for 3.5 kg, I want to bake it on NG. Liked the recipe.

Posted Thursday, 24 Nov 2016 2:44 PM

I like the package.

For some reason, my package is always on fire, although the temperature is around 150-170 degrees. The sleeve becomes melted, in the holes on top and of course it smells unpleasant, transferring this smell to poultry or meat. What am I doing wrong?

Posted Thursday, 24 Nov 2016 2:44 PM

For some reason, my package is always on fire, although the temperature is around 150-170 degrees. The sleeve becomes melted, in the holes on top and of course it smells unpleasant, transferring this smell to poultry or meat. What am I doing wrong?

Luda, is there a gas oven? I also love to bake everything in a bag, chicken is so constant, but in a gas oven the bags and baking paper burns. Therefore, I put the duck, the turkey in a mold and on top with foil, and then I remove it and leave it to grill. Now I have changed the gas to electric.
And I pierce the turkey with a syringe with olive oil, put it in a bag in the refrigerator, periodically turn the bag over so that the oil is evenly distributed. After baking, it turns out very juicy.

I haven't had such a culinary failure for a long time

Well, this is not a failure, you first need to find out how fatty the duck is and how you can cook it
Almost any duck is fat!
And stew a duck, it's not for everybody. Therefore, those who are not afraid of fat stew ducks, and it is best to put a lot of whole potatoes or sauerkraut (or all together) on the bottom - they will absorb duck fat, it will turn out very tasty, but fatty

More or less like this:

Sunday lunch from the oven: pork knuckle baked with sauerkraut and quince (Admin)

Or bake the duck on the wire rack. At the bottom of the form a grate, and on it the whole duck or in large pieces, cover with foil. Then the fat will drain down, and what remains of the duck will be on the grate

[Luda]

Tan, do not swear, how does it cut off all visible fat? from under the skin? I have a mulard duck for 3.5 kg, I want to bake it on NG. Liked the recipe.

Luda, and what to swear, why would?

I would put the marinated duck on a wire rack and bake it under the foil.
The fat itself will drain to the bottom of the mold and there will be an "almost dietary" duck When ready, remove the foil, grease with sweet and sour glaze and hold for 15-20 minutes under high temperature - and you will get a golden brown crust

Recently I often bake a rabbit, a duck like that. On a deep baking sheet I cut large onions, carrots, celery, zucchini, recently quince, sprinkle with herbs and pepper. On this pillow I put some buttered and peppered game. In order not to burn and by the way the excess fat is removed, I pour the brine from under my pickled blanks. I bake for a long time, but not higher than 175 gr. Depending on the weight, 1.5-2 hours. Duck really need to take meat. Then, when it cools down, I put the game in the form, collect vegetables with a slotted spoon, filter the liquid with hot fat. I get fragrant lard, even in bread, anywhere.On the bones, neck, wings, I cook soup with sauerkraut and mushrooms. We have a recipe here.

Thanks for the recommendations.