Slow Cooking Duck (Ente nach der Niedrigtemperatur), or A Little Trip to Bavaria (5)

[AnastasiaK]

AnastasiaKGod, why do I find everything tasty in the night when I want to eat ???
A gorgeous goose turned out, it is clear that it is straight soft.
And yes, it is very convenient to do this, it seems that there is no work, but the result is pleasing.

And I foolishly put my turkey leg into the slow one, you bastard, I still had to put it in the oven

[Lerele]

Lerele,

Did you get a pale blue color?)))

[Scarecrow]

Scarecrow, no, normal, rosy, my slow one even browns a little.
I just put it in the night, the smells interfered with sleep, although the doors to the kitchen were closed.
It turned out tasty, but still different than in the oven.

It's so good that I saw this recipe! The duck is defrosting, I will cook for the old new year!

[NataliaVoronezh]

NataliaVoronezh,

Well, it's not for nothing that I jumped here with the flag!)))

[NataliaVoronezh]

NataliaVoronezh,

Well, it's not for nothing that I jumped here with the flag!)))

Of course not in vain))) I also bookmarked it, buy a duck and do it! And pork is better for how long and at what temperature?

[Kirks]

Kirks,

Natasha, pork is the same in terms of temperature, pre-frying from above (you grab the protein of the meat and lock the juice). Everything is exactly the same, technology does not change. You can simply shorten the stewing phase at 80 degrees - more tender meat is cooked faster. I kept the neck for 7-8 hours, the duck must be kept for 14 hours, that is, put it on all night (I started to fry it at 9-10 hours for 30 minutes on each side, then covered it with foil, lowered the temperature and forgot about it ) and take it out for lunch the next day. At 11 o'clock the next day there were 12 hours of languor, by one or two in the afternoon there were 14-15 hours of cooking.

Well, it's not for nothing that I jumped here with the flag!)))

Natasha, you will not believe, bought a duck in advance, wanted to cook stuffed in Schumacher style for the new year, but could not "clean" it, freaked out and put it back in the freezer. And then I got such a cool recipe.

The duck went to the people
It turns out to be really delicious, soft. It is also tasty in a slow lye, but the juice is collected in it and does not evaporate.

[Lerele]

Lerele, the duck is not only "in the people" for a long time, but also goes further to the masses!
Yesterday in the night I put it, in the afternoon I got it - a wonderful soft duck with tangerines)
My favorite cooking method with predictable results!

[Lerele]

Lerele, I want to cook a duck according to this recipe. Question: when you put it in the oven for a long time, what is the best way to do it: in a goose-bowl or in some form with foil?

[Oroma]

Oroma, I do not have gosyatniks, I cooked on a sheet under foil.

Thank you for the wonderful recipe, this is the first time I've got such a delicious and soft goose!
I smeared the goose with a marinade of soy sauce, honey, lemon juice and salt, put it in a baking bag and left it alone for two hours. Then she rolled up the bag and placed it in the oven at 250 degrees. It took 15 minutes for the goose to brown. Then she reduced the temperature to 80 degrees, closed the bag and languished for a total of 15 hours. Here's how soft:

[SvetaI]

SvetaI, and also convenient, you can put it in the evening and there will be a delicious and soft bird for dinner

Hi there!
We are happy to eat this lazy duck, it turns out softly and does not dry out, - super!

Thanks for the way!
P. S. I blushed it only at the very beginning.

[Arka]

Arka, very beautiful, delicious for sure !!

[Arka]

Arka, Nata, and what a composition! And the paints! And the purity of the lines!
such a photo can be sent to different magazines, where they pay more! (from)

I smeared the goose with a marinade of soy sauce, honey, lemon juice and salt, put it in a baking bag and left it alone for two hours. Then she rolled up the bag and placed it in the oven at 250 degrees. It took 15 minutes for the goose to brown. Then she reduced the temperature to 80 degrees, closed the bag and languished for a total of 15 hours. Here's how soft:

I do the opposite with the duck: marina duck, injecting with brine from dry red wine and thyme (salt of course), for about six hours. Then four hours in a box at 80 degrees, such as sous-vide (and in an electric oven I did up to 110 hours and two at 80) and fifteen minutes at a maximum (300) in the oven. If the oven maximum is lower, browning takes longer. But it's juicy and tasty.

[Lerele]

Lerele.. very convenient and successful recipe. I was preparing a goose for the holiday, I wanted to put it in a slow cooker, did not enter, long. I put it in the oven at 230 ° for half an hour and at 80 ° for 15 hours in a bag, a very soft and juicy goose. The first time I added bread to apples, I liked it. Ira, thanks, everything worked out great.

all according to the recipe. super duck turned out!

[kolobashka]

kolobashka, thanks for such a gorgeous report !!!
What a lovely duck !! I can imagine how delicious it is !!!

Irish, I've seen enough, read, I also want such a bird ...
Tell me, if you do it slowly, then first it can fry, and then on a wire rack and on Hai? Not?
Available Kenwood 707, and Keith 212 ...

[Trishka]

Trishka, I slowly made a duck. Without any grate, I just don't have one, the duck turned out to be gorgeous, my slow-cooker even fries a little on top. Not a bit worse than in the oven. Only a small duck fits into mine, it is 3.5 liters.
I do not fry anything, I put everything in its natural form.

Or at the end, you can put a pan in the oven for browning, everything is healthier than frying

You just stuff it, into the bowl and on Hai?

[Trishka]

Trishka, Yes