Slow Duck (Ente nach der Niedrigtemperatur), or Little Journey to Bavaria (5)

Slow Duck (Ente nach der Niedrigtemperatur), or Little Journey to Bavaria (5)

Category: Meat dishes

Kitchen: german

Ingredients
Duck
Apples
White bread
Garlic
Soy sauce
Honey
Spice

Cooking method

• “There is a short but wonderful time in the initial autumn - the whole day is like crystal, and the evenings are radiant ...” F. Tyutchev
• Everyone is familiar with these poems, but did you know that they were written in Bavaria, where Tyutchev lived for a long time.
• Our little trip just happened on the last days of a warm summer.
• 
• And here you can see beautiful photos and read about Lake Tegernsee
• 🔗
• At this time, Bavaria hosts the Kirchweih festival, a celebration of the consecration of the church, and is celebrated by both the Catholic and Protestant churches.
• In Bavaria, one day was established for this holiday, the third Sunday in October.
• In all lands, but what is there, in different villages, the holiday is celebrated in its own way.
• In the morning, services are held in churches, and then folk festivities, with dances, a fair, carousels and hearty food.
• Here you can watch the celebration with traditional dances.
• German folk signs:
• Ist's zu Kirchweih warm und mild, wird's ein kalter Winter für Mensch und Wild. (If on the day of the consecration of the church the weather is warm and mild, then the winter for people and wild animals will be cold.)
• Traditional dishes on this day are baked duck and goose.
• Of course we ordered a duck
• 
• There are many recipes for duck and geese on the forum, and I decided to follow the advice of my German friend and cook duck according to her recipe. ... Once we were at her dinner, and she took an awesomely soft duck out of the oven, I then asked her what time she got up to cook it, and she laughed, and replied that they have been cooking geese and ducks from time immemorial. low temperatures at night.
• It turns out like a slow cooker, only in the oven.
• Duck, goose marinate with your favorite marinade, and leave for a while.
• Finely chop the apples, fill the bread and duck, fasten the carcass with toothpicks.
• heat the oven strongly, put a baking sheet, a grate on it and put the duck on the grate for about half an hour.
• Some of the fat will merge from the duck and it will brown a little.
• Then we take out the duck, put it in a different dose, cover it with foil, set the oven to 80 * and quietly go to sleep.
• In the morning, you can lower the temperature a little more and leave in the oven, and before lunch, switch to a high temperature of 225 *, remove the foil, and brown the duck on both sides.
• 
• The recipe is lazy, the duck is the softest !!!!!
• This concludes our journey, I hope you enjoyed it ..

Note

You can do it in a slow cooker, I have a small one, the goose will not enter, but the duck enters, the last time I put it in the oven at 225 *, then in the slow cooker and at the end did not blush in the oven.
And this time I did everything in the oven.

[Lerele]

Lerele, thank you for the story and the wonderful recipe! I read it with pleasure.

Everyone is familiar with these poems, but did you know that they were written in Bavaria, where Tyutchev lived for a long time.

I didn't know about that! .... Thanks again for the amazing presentation of the material!

I watched the video with pleasure. Just yesterday I made a duck in Shteba with a mix of fresh and sauerkraut and apples. It is interesting to try this recipe too.

Thanks for the praise !!
Here, there are often all sorts of such holidays with outfits, and folk outfits are sold in stores, drindles can be bought in many stores
🔗

What a duck! Ruddy! I really love baked ducks.Thanks for another cooking option. I will definitely try. You can put it in a cartoon for the whole night for languishing, and in the morning brown it in the oven.

[tuskarora]

tuskarora, I like it so slowly cooked more than if you just bake it in the oven. You can simmer and slow in the cartoon. It turns out very soft meat.

We have already had ducks, geese, cranes flying south, and yelling, yelling, so I would eat them all.

Duc, put your hands in your hands and go! Send al men for prey. Although Germany has very strict hunting laws.

[tuskarora]

tuskarora, what are you, here fish only with a certificate and passing special courses, and not anywhere, but where possible. I don't even know what to do about hunting.
Sometimes, when there are a lot of hares, they announce a hunt for them, but I myself did not see or hear, I just read the ad.

Is it possible in the oven, then on a multi-cooker in a multi-cooker and brown again in the oven? I liked the recipe Only I have a gas oven, 80 gr. you won't expose

[Scops owl]

Scops owl, can.
And in the cartoon you can, and in the slow one, just at the beginning the fat drips a little in the oven, and at the end it turns red.
I do it mostly slowly, I just made it here according to the recipe, as expected. I didn't notice the difference, maybe if I had just put the cooked there and there, then I would have seen it, and it was delicious everywhere.

What a wonderful recipe, especially when taking 15 people, which I often have! Thank you and your German friend! :)

[Rada-dms]

Rada-dms, Seen by the amount of cooked
You definitely need lazy recipes, 15 people are

[Lerele]

Lerele, there were more! :) Then the furniture was taken out, the dogs (then there were three of them) for two days left the guests, I was nothing! now a maximum of 16 people pull!

Cool !!!
And now we are just going out, each time in a different restaurant.
I don't even remember when a lot of people gathered at home, only a close family.

“There is a short but wonderful time in the initial autumn - the whole day is like crystal, and the evenings are radiant ...” F. Tyutchev

I also didn't know where it was written
Thanks for the mood, photo, interesting recipe
You need to urgently look for a duck somewhere and try it in Bavarian

[Lerele]

Lerele, we also get out more and more often, but sometimes for the sake of old, but beloved relatives we have to organize at home :)

[Rada-dms]

Rada-dms, you know, and my old dad loves to go somewhere, only today I was chatting with him, telling him something about the store, grit, remember, you and I ate in a restaurant near him. I say I don’t remember, but what are you, there we drank coffee, there we ate something, there something else.

And I really do at least take a gun or a net and go to catch geese, they yell for the third night, you can see they are making a stop in the field nearby for the night.

[Lerele]

Lerele And if you need to put in a multicooker on the bottom, probably add a little water? I'm afraid the bottom will burn if you put one iron. What do you think? Or wrap it in foil, at least halfway? I don't have a slow one, I don't know how they cook in it, so I can't compare it with a cartoon.

[Scops owl]

Scops owl, depending on which program, if multishefe, then you can put somewhere 80 or 90 * and calmly pour nothing.
I don’t pour water or oil into the slow jar, I just put meat, chicken, duck and everything, the juice will be from the meat, nothing will burn.

By the way, I have t * somewhere 98 * on high, and nothing burns.

Thanks, I'll try. I wonder what you get Yummy. I'm just sure

[Scops owl]

Scops owlDon't be afraid, I didn't understand before, how it is, the temperature is low, but it's getting ready. And now I practically stopped frying meat, I often cook slowly. And delicious.

Just have to cook longer?

All! I broke after your recipe_will choose a slow cooker!

How does she look? Does it look like a milk cooker?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4286.0

Here you can see them

I have already said a hundred times that if I put my devices in a row, the pressure cooker would come first, the slow cooker would come second.
The only thing is that you need to get used to it, we wait, here's an hour and check, ready, no.And here you have to put it on and forget about it, only the smell will not give, really.
And how easy it is to cook, look, I deliberately made pork in the slow-cooking, to show how simple it is.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398022.0

For those who are losing weight, this is generally the most necessary pan, no fat, no frying.

What are you Seducing at night looking. Wishlist the most terrible beast

[Scops owl]

Scops owl, yes, I seduce, and for a completely cheap saucepan You can buy from us for 30 euros.

I put the duck in the oven, I'm going to bed, tomorrow morning we'll see what happens. The only thing I haven't seen anywhere is how many hours you can keep a duck? So I'm thinking of setting myself an alarm for the morning, or how will I wake up?)))

[marina-asti]

marina-asti, sleep well, as soon as you wake up and brown, nothing will happen to the duck. Only with rikroy foil, so that it does not wind up.
I found this recipe, it stood there for 8-10 hours.

[Lerele]

Lerele, thanks for the recipe!
It looks very appetizing! Let's try it in the evening!

Uploaded a photo! It turned out a little dark, there is little light in the oven (
But the smell!

[marina-asti]

marina-asti, and I was worried, immediately went to look for news, I'm sure it will be tasty and soft. Thanks for the report !!!

I put it in Shteba for 6 hours at 90 degrees. I'll try it in the morning.

[shlyk_81]

shlyk_81, I'm sure it will be delicious !!!!

I am reporting. I had an Indoor. In the morning, when I was collecting tea bags for my husband's work, I tried it. The part that was in the resulting juice was really nothing, and the top was dry. Well, I turned it over, put it on, And now it turned out oh so good! I'm thinking, can I set the temperature higher or, on the contrary, lower? Because, well, none of you cooked that long, and everyone writes that it's delicious.

[shlyk_81]

shlyk_81, you know, I even kind of bake it on top, like in the oven, that is, it is browned. And there is very little juice, and I even turn it over so that what was in the juice baked a little. I cooked beef for a long time, sometimes up to 10 o'clock, when the piece is large.
And lately I've always been doing high, and don't switch to low.
The main thing is what happened !!! Let it take a long time !!

How many degrees is hi? I cooked for 90, maybe not enough?

My water reached 98 ', I don't remember exactly now.

[Lerele]

Lerele,
And you can find out at least approximately the proportions of the filling and how to season it, so that it comes out, as in Bavaria,
I'm afraid that I will do * like my aunt * and I will not discover a new taste for myself
Merry Christmas, happiness and all the best

According to Marinina (Asti), I also cooked a duck like that today. Marina ate - the most delicious. I couldn't do anything. What am I pierced with?

I put it in the morning for 30 minutes at 200g (convection), and even with steam (good warming up), it became tinted a little, a little fat merged. Then I covered it with foil, set it to 80 degrees (convection, about 9.00) and left. I arrived to try at 17.00. This is 8 hours for 80g. The duck was still a little nicely tinted, not dried, but tough (uncooked) and pink juice (they tried to cut off the leg). What is this ?!))) Can I not understand something? All the fat disappeared, half a tray, the duck lost one and a half times)). But the juice is pink! So 8 hours is not enough. The oven is new Electrolux, I bake in it all the time ... Do I need 14-16 hours? Or add the temperature? Or all together?

[Scarecrow]

Scarecrow, Natasha, it seems to me 80 degrees in 8 hours is not enough.
I leave at 80 but from evening to morning - at least 12-14 hours.
Before your arrival, the time was less, it stood at 110-120, and it turned out about 6 hours in time. But at first 30 minutes, at least a hail of 220-225, I keep it to melt the fat and bake it. It seems to me 200 with convection is also not enough (I do everything with convection)
Leave at least a duck to me)))) Otherwise, you yourself can do everything, well, at least something I have to answer you

[marina-asti]

marina-asti,

So I thought it was not enough. I hesitated for a long time between 80-90-100 degrees))). I decided to do it exactly as in the recipe. Moreover, convection is more in the "categories" of a traditional oven. In any case, the lower the temperature, the more time it takes. Now I know that 8 hours for 80 degrees is about nothing)). You just need to adjust the algorithm - and everything will be OK. I'll do 90 and 16 hours. The first one I just baked at a high temperature and that's it. I will do the second in a different way))).

Nooo, I also want such a duck!))))

I made pork according to this recipe.Pork is not duck, of course, but how delicious it turned out! Replaced all modes, cooked differently than last time: pre-frying in the oven on the turbo grill mode. Half an hour on each side. Temperature 230. A piece has become tinted. Then the "slow cooking" mode 80 degrees less than 12 hours. But do not forget that this is a pork neck. Then she tinted it again before serving. The meat turned out to be insanely soft, juicy. Super. Now I'm doing this!)) Thank you very much, druhhh, for the technology! Everything was done in the oven, the meat was previously in the solinade.

[Scarecrow]

Scarecrow, I missed everything, but nevertheless I'm very glad that the recipe came in handy !!
And thanks for the reminder, I have a healthy turkey leg, I need to do this, or buy a leg of lamb

[Lerele]

Lerele,

My duck has been standing for 9 hours and will stand until noon. Then I'll tell you!

[Scarecrow]

Scarecrow, here you are smart how!

[Lerele]

Lerele,

The duck was awesome! It's great that I remembered this recipe. Delight, chic.
This is me here waving the flag and drawing attention to the recipe))).

[Scarecrow]

Scarecrow, Christmas trees, I also want it now. I went to get a leg with a turkey, no duck 👎
I'll put it tomorrow night.
Thanks for reminding

[Lerele]

Lerele, thanks for the recipe! We bought a goose for the New Year, never cooked it. I got it on the 29th from the cold, thawed slowly during the day. I smeared it with spices, put it in a bag, I thought I would bake it on the 1st, but everyone was so full that the goose would be superfluous. I had to leave him until my husband's birthday - the 5th! He was lying on the balcony very chilled, but not frozen. I put it in the oven at 80 degrees at night at 2 o'clock (I have an Electrolux with convection). So he stood there for 11 hours, then baked for 30 minutes at 200 degrees for a crust. And I put the thermometer in it on the last 2 hours - it was 77 degrees inside the goose. It turned out to be a wonderful goose! It was juicy and tender, the meat itself separated from the bones, you could bite with your lips. The experiment was recognized as successful))).

I didn't have time to photograph a whole goose).
I will definitely repeat! The method is not troublesome and the result is wonderful!
👍

She went in search of a goose ... Very hotzza!