Duck. Trilogy.

Category: Meat dishes
Duck. Trilogy.

Ingredients

Duck 1 PC.
Rice 1.5 cups
Sun-dried Sudanese rose petals (hibiscus) 50 g
Dried apricots 180 BC
Pitted prunes 150 g
Sun-dried figs 6-8 pcs.
Kumquat, dried 6-8 pcs.
Frozen cherries 250-300 g.
Fresh ginger 1.5-2 cm
Oranges for juice 5 pieces.
Lemon 1 PC.
Orange liqueur 60 ml
Port wine 60 ml
Sugar 3-7 tsp
Salt taste
Black pepper taste

Cooking method

  • Filling.
  • Boil rice until half cooked for 10-15 minutes in salted water, drain the water.
  • Duck. Trilogy.
  • Add some salt to the rice, mix with well-washed sun-dried flowers of the Sudanese rose (hibiscus). They will give the rice nice blotches of pink and peach blossoms and a slightly sweet flavor.
  • Advice: If you don't find hibiscus, replace it with any sweet and sour dried fruit.
  • Duck.
  • If it is necessary to strip the duck from the remaining feather, scald it with boiling water or burn it with a burner to facilitate the task.
  • Wash and dry the duck.
  • Duck. Trilogy.
  • On the breast, where the fat layer is thickest, make diagonal cuts crosswise. This will speed up the melting of the fat.
  • Rub the duck inside and outside with coarse salt and freshly ground pepper.
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  • Stuff the duck belly with rice, chop it off with toothpicks or sew it up with unpainted thread.
  • Duck. Trilogy.
  • Place the duck on a wire rack with a drip tray, preheated to 250 ° C. Bake the duck at the specified t for about 45-50 minutes to melt the maximum amount of fat.
  • Get the duck, drain the fat, reduce t to 180 ° C. To speed up the process, place the duck in the roasting sleeve and return to the oven.
  • Bake for 1-1.5 hours (depending on the size of the duck). If baked without a sleeve, then the time must be increased by 30-45 minutes.
  • 15 minutes before the end of the baking time, take out the duck and grease on all sides with dried fruit "frosting", which can be cooked while baking the duck. Return the duck to the oven on the wire rack. Repeat lubrication if necessary and turn the weft over.
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  • Advice: If you're baking a sleeveless duck, place a bowl of water in the oven to keep the duck from drying out. Cover the wings and legs with foil, if necessary, to avoid burning.
  • Glaze.
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  • Dried apricots (100 g) and prunes chop, add ~ 400 ml of water, add 15 ml of liquor and put on low heat. Boil for 5-10 minutes after boiling, you get a thick viscous mass, which must be filtered through a coarse sieve. We will use the resulting gruel as a frosting for the duck crust, and its remainder as a base for fig sauce.
  • Tip: Liquor can be replaced by 1st tbsp. l. cognac or brandy.
  • I. Fig sauce.
  • Advice: Choose soft, dried figs, otherwise you will need to soak them first. If the orange juice is sweet, add 1 tbsp. l. lemon juice to balance the sweet and sour taste. Liquor can be replaced by the 1st tbsp. l. cognac or brandy.
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  • In a saucepan / skillet with a thick bottom, pour the remaining "glaze" and half of freshly squeezed and strained orange juice, 25 ml of liquor, put washed whole figs and lemon zest (orange is too bitter), lightly salt.
  • Boil until thick sauce.
  • II. Orange hot sauce.
  • Advice: For the sauce, both fresh fruits (apricots, kumquats) and dried fruits are suitable. If you are using fresh kumquats and / or apricots, add 3-4 tsp. Sahara. Liquor can be replaced by the 1st tbsp. l. cognac or brandy.
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  • Dried fruits: the remaining dried apricots and kumquats, - rinse, pour in 2 nd half of orange juice, pour in 25 g of liqueur, put chili, cut into rings, add a little salt and boil until the liquid is reduced by half (thickening).
  • III. Cherry sauce.
  • Advice: When choosing frozen cherries, pay attention to seedless berries! Otherwise, the bones must be removed.
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  • Defrost the berries and, together with letting juice, port wine, a pinch of salt, 3 tsp. sugar and chopped fresh ginger, boil until half the liquid is reduced.
  • Advice: All sauces are best done in a thick bottom dish. When rapidly evaporating the liquid in sauces with dried fruits, additionally let them brew under a lid to soften.
  • Innings.
  • Make sure that all the dishes in which you will serve sauces, duck, rice are well preheated (in the oven / microwave / boiling water).
  • Before serving, the duck must be cut into portions. As you cut the meat, place it on the prepared, heated dish. Cut off the legs with part of the thighs. Cut the breast halves from the bone. Cut the remaining meat into small, even pieces.
  • Open the stripped bone "frame" with a knife (scissors) for cutting poultry and put the filling on a separate warmed-up dish - fig.
  • Duck. Trilogy.
  • Serve hot sauces!
  • Bon Appetit!
  • Duck. Trilogy. Duck. Trilogy. Duck. Trilogy.

Note

I recommend re-reading, if not the works themselves, then at least these excerpts.
Have great fun with the presentation style! Enjoy!
“The Same Munchausen”, Grigory Gorin.

Martha: The supper is ready! I hope you are not bored here, pastor?
Munchausen: No, we had a nice conversation. I showed the pastor this papyrus.
Martha: Which Sophocles gave you?
Munchausen: Yes, Oedipus the King.
Martha (sadly): Poor Oedipus. How they persecuted him - blind, decrepit ...
in the pouring rain ...
Munchausen: Well, well ... Don't remember! I asked you not to look ...
Pastor (looks at Martha with dismay): Lord, where did I end up?
Munchausen: You are in a good house, pastor. It's fun here! And then
tasty food. (He examines the tray.) Greens, ham, fish ... And where is the duck,
Thomas?
Thomas: She's not finished yet, Monsieur Baron.
Munchausen (indignantly): Still?! What is it? .. Nothing to anyone
cannot be charged. You have to do everything yourself ... (Takes the gun off the wall.)
Look, Thomas, are they flying?
Thomas (looking through the window): They are flying, Mr. Baron. Just over our house
flock.
Munchausen: Command! (Grabs a dish from the table, runs to the fireplace,
shoves a gun in there.)
Thomas: Attention! Fire!

Munchausen shoots. The sound of a falling bird is heard. He substitutes the dish and
pulls a roast duck out of the fireplace.

Munchausen (pinching off a piece): Oh! .. Delicious ... She fried well,
pastor.
Pastor (ironically): I see, Baron ... She seems to have sauce along the way
doused herself ...
Munchausen: Yes? .. How sweet of her ... So, please at the table!
Madame Lafargue, Alexandre Dumas.

Seeing me, he smiled his kind, warm smile.
“Oh, it's you, little boy,” he said. - Welcome! Now we will treat you to a duck.
- Why duck? - I was surprised.
- De Monron will explain to you.
- Look what game I brought! - I pulled a hare and three or four partridges out of the game bag.
- Take the game to the kitchen, we will eat it after the ducks.
- Why not right away?
- De Monron will explain to you.
I knew the stubbornness of my guardian and went straight to the kitchen as he told me to. We have always been friends with the chef.
- Oh, is that you, Mr. Dumas? - he greeted me.
- I, my glorious Georges.
- What did you bring?
- Game.
- Fresh?
- Today.
“So much the better, she can wait.
- Wait for what?
- Wait until we are done with the ducks.
- Do you have an influx of ducks?
- Ah, Monsieur Dumas, take a look and you will shudder!
He opened the cellar, there were thirty ducks, no less.
“And we've been eating them for three whole days,” he added. “For example, today we have duck soup for lunch, two ducks with olives, two ducks with orange sauce, two fried ducks, a duck stuffed in English, and a duck stew. Consider that a dozen ducks will leave, but will remain for tomorrow and the day after tomorrow.
- And where did you get such an abundance of duck?
- Imagine, Monsieur de Monron is visiting us. Do you know him?
- No.
I really didn’t know even then M. de Monron, so famous in the aristocratic world for his art of making debts, charming wit and original antics.I met him later and I must say that nothing has been added to the legends about this magnificent specimen of the 18th century.
“He’s a friend of our master,” the cook continued, “and he came to stay with us, because it seems to me that he did not get along with his creditors in Paris. The next day after the arrival of the guest, Mr. Collard, wishing to entertain him, showed him his sheep, and he was very pleased. Then they showed him the sheepfolds, and everything went well too. On the third day, the owner took him out hunting, but by noon the guest had not fired a single shot and returned without prey. Arriving at the castle, he shot all our ducks from the window of his room, and there were about sixty of them, no less. Who was furious? Of course, our master. He said: “That's how it is! Did De Monron shoot my ducks? Well, he will eat them! Georges! Let him eat them for breakfast, lunch and dinner, if only he is having dinner! Serve us, Georges, we only have duck until we eat them! " That is why I asked you, sir, if your game can wait.
Now everything is clear. I had not eaten ducks for two months, so it was not difficult for me to endure a dinner that consisted entirely of duck. Another thing is M. de Monron, he has been eating cute birds for the fourth day.
Seeing during lunch that after duck soup they serve ducks with olives, and then ducks with oranges, and then roast duck, he got up, took his hat and left without saying a word, then ordered his servant to put the horses in the cabriolet and set off to seek heaven where so many ducks would not have flashed.

Ikra
Arka, su-wooooper! Immediately I caught my eye on the picture - like duck legs are pirated
And the master class is a class! Not to mention the fact that I stole the recipe in the bookmarks in the hope of cooking just such a duck for Christmas. With at least one sauce
kubanochka
Come on and answer me dear ArkaChka, how did you know that I killed 8 ducks last Sunday (I gave some of them to children and parents, but 4 still remained) ?!
And how did you know what I've been thinking all this time to make such one of them?
Well ... well ..., THANKS for the recipe!
Twist
Arka, a great trilogy!
Omela
Arka, wow yyyyyy !!!!!!
Arka
Quote: Ikra

Arka, su-wooooper! Immediately I caught my eye on the picture - like duck legs are pirated
And the master class is a class! Not to mention the fact that I stole the recipe in the bookmarks in the hope of cooking just such a duck for Christmas. With at least one sauce
then choose fig! We were all impressed by him the most! While I boiled it down, I tried everything and tried

Thanks for your feedback!
Arka
Quote: kubanochka

Come on and answer me dear ArkaChka, how did you know that I killed 8 ducks last Sunday (I gave some of them to children and parents, but 4 still remained) ?!
And how did you know what I've been thinking all this time to make such one of them?
Well ... well ..., THANKS for the recipe!
I answer.
I had a vision: Margaret Thatcher came and said in a human voice, "Go cook a duck, they are waiting for you with this recipe in Krasnodar ..."
I had to go. How can you argue with her? The Iron Lady...
Arka
Quote: Twist

Arka, a great trilogy!
You can't argue here! ..

Quote: Omela

Arka, wow yyyyyy !!!!!!
What a "wow"!
Real jam!

Girls, thanks for the rating!
Gasha
Arochka, super! And I admired and read it !!!
Arka
Quote: Gasha

Arochka, super! And I admired and read it !!!
I myself am glad that I had the opportunity to lay out such gorgeous excerpts
Maybe take it as practice to suggest something to read to any recipe?
Ikra
Arka, about reading the recipe - a rich idea! Well this (note to young virgins) as a muzhchinok can be lured beautifully! You drag him a plate with something (even if it didn't work very well) and with a breath: "You are my James Bond! Here are your favorites ..." And, by the way, besides "shake but not stir", what did he eat? Yes, it doesn't matter what, but he, albeit bald, round, who has forgotten when he last carried his wife in his arms, will suddenly feel like Stirlitz, even Harry Potter
kubanochka
Quote: Ikra

suddenly feel like Stirlitz, even Harry Potter

If only he didn't fly on a broomstick, like Harry, although ... then he can be sent to Aunt Besi, let the fairy around the house
Arka
Quote: kubanochka

If only he didn't fly on a broomstick, like Harry, although ... then he can be sent to Aunt Besi, let the fairy around the house
Yes, you can send anywhere! It's fast on a broom, you can make a direct route
Olesha
Arka and the community! Can a goose be cooked like that? What are the nuances to consider?
And then she got hold of a homemade goose, but I have not yet come up with something tasty to do with it.
Arka
Quote: Olesha

Arka and the community! Can a goose be cooked like that? What are the nuances to consider?
And then she got hold of a homemade goose, but I have not yet come up with something tasty to do with it.
Home goose is great! Fat bird!
I think it is better to bake in a sleeve (if it fits) or in foil so that it does not dry out while cooking. The fat will flow out so that it does not burn - pour water into a baking sheet, and the goose on some heat-resistant stand or wire rack. But when he gets to the condition (I suspect he needs a few hours), then smear with icing, for a delicious crust!
kubanochka
Uh-huh Can be in the sleeve, can be in foil ...
And I, it seems, will have to bake right in a bucket ... I found myself a pond, waterfowl, damn it ...

Duck. Trilogy.
matroskin_kot
Lenusya, my children are crying, they feel sorry for slaughtering geese .. The geese have a name- Sarah, Monya, Benya, somehow .. Vaska, Musya ...: rose: I forgot .. further .... And who else would advise how to pluck them (if you decide to hack them) ...: girl_red: How to pluck them ??
kubanochka
Quote: matroskin_kot

Lenusya, my children are crying, they feel sorry for slaughtering geese .. The geese have a name- Sarah, Monya, Benya, somehow .. Vaska, Musya ...: rose: I forgot .. further .... And who else would advise how to pluck them (if you decide to hack them) ...: girl_red: How to pluck them ??

Likewise ... Our ducks, it seems, will live to their physiological old age and will be buried with honors.They are used to us (not to mention the fact that we are also to them), it is worth going out into the yard, immediately run to meet ... dad took them under his personal protection

And pinching them is very simple. You just need to pour over boiling water.
natapit
and how could I miss such beauty !!! sumptuously!!!

matroskin_kot
Maybe change them for an unfamiliar pig? ... Like, twelve geese for one pig ... And the matchmaker-farmer-meat supplier did not come .... They (geese) will probably live for a long time ... In the store, the kids will buy a Hungarian duck ... And we will be happy ...
Arka
Girls, a goose that has a name, with which children play, is sacred! No recipes apply to him!
IRR
Hip-hip, Hurray, Hip-hip Hurray
What news in the morning !!!
We congratulate Arch
And we wish you happiness.
And we give her forget-me-nots
And according to Chanson, ducks sound ...
and two geese ...

With a well-deserved victory, Natasha !!!
HERE
Arka
IRR! Thanks a lot for the congratulations!
By your link, I discovered that the competition has already ended!

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