Duck meat is one of the most healthy types of meat. It contains a lot of protein, minerals and vitamins. A duck can be prepared in various ways, but for this it needs to be properly carved.
Pick your recipe
You will need
-
- Duck
- Cutting board
- Knife
Instruction manual
1
You can buy both frozen duck and chilled. If you have a frozen bird, it is best to defrost slowly, in the refrigerator, for 24 hours.
2
After defrosting the bird, be sure to check to see if its offal has been placed inside the duck. In some stores, ducks are sold completely gutted, but some sellers put bags with a neck and insides into the bird.
3
Then we cut off the wings of the bird’s carcass so that they do not burn in the case of cooking duck in the oven. It is also necessary to remove the tail along with the glands, so as not to spoil the duck with a specific smell. If you plan to cook the soup in the future, it is best to put the cut pieces in the soup set.
4
The next step is to preserve the skin of the duck during cooking. In order for the skin not to burst and prevent the tasty juice from flowing out, you need to prick it. This is usually done with a sharp fork, knitting needle or knife.
5
Then pre-pickle the duck, coated with salt and spices.
6
Immediately before baking, the bird must be scalded. We lay the duck on the baking sheet upside down with the breast and pour it with 1.5 liters of hot water from the kettle for more uniform frying.
7
Then, without pouring water from the baking sheet, put the duck in the oven and bake over low heat, occasionally pouring it with melted juice. Bon Appetit.
note
After you cut wings, tail and cut off excess fat, the weight of the cooked duck will decrease by about 0.5 kg.
Useful advice
If there is a lot of fat in the duck, drain it. It is remarkably kept, and it is possible to cook various dishes on it.