Duck roll

Category: Meat dishes
Duck roll

Ingredients

Duck 1
Apples 1
Prunes
Garlic and spices

Cooking method

  • Duck roll
  • I searched on the Internet for the technology of cooking Peking duck in a wood-burning oven. I didn't find it ... by the way, but I saw the preparation of the roll with ... and decided to repeat it.
  • Here is such a carcass ... fed with fat-free cottage cheese, the purest grain and fresh grass ... tarred with a gas burner (and we don't have rye straw ... alas).
  • Duck roll
  • First, let's separate all the fat accumulations. These pieces will make great cracklings ... and the melted fat, by the way, will not be lost either. You know what delicious fried potatoes are formed in the very pan in which they combine with this fat and cracklings.
  • And the throat, naturally for the broth, will be delayed.
  • Duck roll
  • And then we break the carcass along the breast. But we’re not completely falling apart. And we make a longitudinal section.
  • Duck roll
  • And here comes one of the most difficult (well, for me, at least) operations in this whole process. The skeleton must be removed from the duck. We cut…, we cut…, we separate. At the same time, we try to leave as much meat as possible in the place where it was.
  • Duck roll
  • And then we cut out from the carcass ... namely "Cut from", not "Cut from" ... the bones of the wings and legs.
  • I cut the meat off the legs and tried to leave it with the carcass.
  • Duck roll
  • And removed the wings. But very carefully. Cutting them out, I repeat, from the inside.
  • Duck roll
  • Then we cut the breast lobes along, choosing the middle.
  • Duck roll
  • And we wrap the cut lobes inside the carcass.
  • Duck roll
  • We achieve ... to get such a flattened carcass ... sort of like a sheet ... flat.
  • And on this we finished with the carcass. You can still beat off a little, as in the original recipe, but I did not. Our ducks are already tender and soft.
  • Move the duck board to the side and start with the internal content. That is to say, what constitutes ... exactly "roll"
  • Chop a few cloves of garlic. Number? Here it is exclusively to taste.
  • Duck roll
  • And evenly sprinkle this chopped garlic on this very duck.
  • Duck roll
  • Now about all sorts of seasonings, herbs and other spices. We used only salt (about a teaspoon with top), black ground pepper and white (rather allspice) ... also pepper. And that's all. And they were not zealous with the peppers.
  • Duck roll
  • The main components of the filling will be apples and prunes. Apples, naturally Antonov's. Although, I'll tell you a secret, these apples are from the Eagle. And yet, for a real Antonovka, the sweetness in them is excessive. Probably some kind of hybrid. Although juicy, aromatic and rather sour.
  • Duck roll
  • The apples were peeled and cut into strips.
  • Duck roll
  • The prunes were cut into slightly less than medium crumbs.
  • Duck roll
  • And then we spread all this chopped-cut apple-prune, very, by the way, aromatic and tasty, inner content in the place that is intended for him.
  • Duck roll
  • You can do this ... lightly with your palm or something else to slap. And you can and "not" - it's the master's business. For the case, this does not matter, but it seems to be pleasant - like applause to your beloved.
  • Duck roll
  • And then ... here came the second difficult moment for me. Collapse exactly the same roll that…. Here's what happened. It may be ugly, but I tried. Chessword!
  • Duck roll
  • According to the laws, or rather the original recipe, the roll had to be tied with twine. There was no string, so I wrapped the roll in foil. Tight. And we put this sausage in the refrigerator. This is for us later.
  • Duck roll
  • And "then" came twelve hours later.
  • So ... twelve hours have passed.
  • We took out a roll, or rather a roll with a roll from the refrigerator and put it in a baking tray. The pallet itself can also be covered with foil, in the hope that its surface will not need to be torn off from the frying later.
  • Duck roll
  • Preheat the oven to one hundred and eighty degrees. Plus minus ten doesn't count.
  • And load the bundle there.
  • And we leave the oven ... for an hour ... hour ten.There is not much difference here.
  • And then, when we take it out, we need to open the package. Here's what happened.
  • Duck roll
  • And in this open state, we again send the roll to the oven. For twenty minutes. To brown a little.
  • Yes ... in the process of this baking, open the oven three times and pour the fat from the pan over the roll. It will not be superfluous, you will see for yourself.
  • Duck roll
  • And, as soon as these minutes are over, take the roll out of the oven and create a side dish composition. Cover the roll with the same apples, soaked cranberries, pouring along the contour. Believe me, it will not be superfluous. Then see for yourself.
  • Duck roll
  • And again we send the bundle to the oven. Now fifteen minutes ... twenty maximum.
  • And this is what happened ... in those very minutes ....
  • Duck roll
  • How do you like it? I won't say anything about fragrances. I just can't describe it. Not given.
  • He, it seems, should use the roll cold. BUT!!! I, of course, could not resist. He took a piece for himself.
  • Duck roll
  • And then ... I added cranberries to myself. On a plate. Baked apple and soaked lingonberry give a unique combination of taste. Especially to the duck. I declare this to you responsibly !!!
  • Duck roll
  • Angela for you at your meal!

The dish is designed for

6

Time for preparing:

120 minutes

Ledka
What beauty and deliciousness! You don't even have to cook, but enjoy reading the text and looking at photos
Oktyabrinka
Ivanych, the recipe is excellent and the roll is super tasty, the photos are wonderful, thanks for the wonderful MK.
Ivanych
Thank you. Chessword ... actually, it's delicious.
Kira_Sun
I almost choked with saliva ... barely saved ... thanks for the super recipe, I took it to bookmarks
salomeya29
Gorgeous recipe! Straight classic - duck with apples ... Mmmm ... probably delicious ...
MaBa
I confirm that this is sooooooo tasty I found this MK on another resource and with great pleasure I cook this recipe from Ivanych, for several years.
Finally I can say THANKS to the author
Marina22
thank you very much for the recipe !!! But why so, looking at night?
Is it possible to make a lazy version? Not a roll, but just stuff a duck?
Ivanych
Marina22, you can stuff it ... only there is a secret meaning, in this method. First, from the bones - two pots of broth will come out, and secondly, fat and skin ... melt and you will have duck fat with cracklings. If you fry, for example, potatoes on it or there fried eggs ... it will be, honestly, BONBA cleaner than vigorous!
Here ... proof and sharing of experience: 🔗... Curiosity at your leisure.
lettohka ttt
The original preparation of duck, and the roll and the description of the preparation will generally be downloaded, thanks for such a deliciously tasty MK !!! I take it into service and bookmark !!!
Tumanchik
When I was in the first grade (70s) the highest award was 5 with the word "Well done". This is just aerobatics and of course 5 "Well done".
Florichka
Masterpiece! Very tasty and just what I need right now. Recently, I've had a passion to take out bones from poultry, while chicken. I started with a Butterfly cut. And now I take out all the bones (I cook broths from them), and bake the chicken. I haven't reached the rolls yet, but I studied different recipes. And then I just saw your delicious recipe and such a detailed master class. I will definitely cook it with duck (we have a rare guest on the table), and you can take ideas for chicken. I want to say that a bird without bones is much more tender and juicy.
Ivanych
Quote: Florichka
I want to say that a bird without bones is much more tender and juicy.

Certainly. However, it should be borne in mind that a chicken is a drier bird in itself ... it is worth adding something wet ...
Florichka
Quote: Ivanych
worth adding something wet
I smear it with my adjika and pour in my pickle from under pickled cucumbers or a little water acidified with my apple cider vinegar. The chicken is very juicy.
Mikhaska
A beautiful recipe! And a hefty kick to further culinary development! Because for me, the limit of my duck stories is roasting whole duck on a baking sheet.
Florichka
And I bought a young duck Utolina in Zelgross, I will make it according to this recipe on Saturday.And from the wings and the skeleton I will cook pickle.
selenа
Ivanych, I didn’t like duck, now I realized that I just didn’t know how to cook it I will definitely make it according to your recipe, I already understood that it
MaBa
What I love about duck rolls is for equality. Here is my family gathering at the table in 8 mouths and how to share this whole duck? To whom the bones to whom the meat, Abidna ... Two ducks fit into the oven badly, and while you cut them hot, you don't want to eat. A completely different song with rolls, there are all pieces of meat and serve and cut and there is a pleasure, but according to the recipe Ivanych, just a thrill. I never do less than two pieces.
Wild cat
Aaafiget! the tablet has no keyboard! I would have bought it all with drooling !!!
I have a duck in the freezer for the second week, I still can't decide on it!
And on sooooooooooooooooooooooooooo!
But how I love a duck with apples .. Mmmm!
Bravo!
Ivanych
MaBa, here I will not just agree, but completely confirm. And I will also add about the agony of choice - to whom to put which part. it finally can oyy! ...
Florichka
Hooray, I made this delicious roll exactly according to the recipe. Bones pulled everything out. The only thing is that I did not have soaked lingonberries, I replaced them with frozen ones. Delicious!
Duck roll
The skin broke a little, but it was necessary to tie it with a thread. I folded it with confectionery paper, and baked it in it.
Ivanych
So "soak" the lingonberries - business then for five minutes. ...
Olga from Voronezh
Thanks for the recipe!
Ivanych

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