Duck pieces with potatoes in the oven. Duck in the oven with potatoes. Duck with vegetables in wine sauce.

After 2 hours, add a baking sheet with green soup  and sauce to the sauce, put the pan in the oven with water and heat the oven to 180 degrees for 1 hour, during this time pour all 4-5 times with the foam from the pan. Pour the sauce through a sieve, boil again and let it boil at medium temperature. After cooking the duck, add the remaining soup from the pan to the sauce again with salt, pepper, sugar, gingerbread and orange juice. With a little stirring of potato starch.

When you pull a baking sheet out of the oven, put some newsprint in the oven before dripping fat on the floor of the oven. Carefully wash and dry the goose, remove the grease from the hole. Remove the apples from the core, peel the onions, as well as coarse cubes, mix with apple slices and major. Season goose with salt pepper.

Apple-onion now fills the goose. Goose from the side of salt and pepper and massage well, put on the lattice grid. Meanwhile, simmer the neck, the wings, the stew in a saucepan, add the green soup and rinse again, then add tomato paste  and lightly fry it with red wine.

Add flour and spices. Mix well and pour into water, boil for a short time, mix well until the flour has dissolved, season the salt with pepper, reduce the heat and slowly simmer the food over low heat, stirring occasionally.

After 3 hours, add a baking sheet with green soup and soup to the sauce, place the baking sheet in the oven with water and heat the oven to 180 degrees for 1 hour, during this time pour 4-5 times with foam from the baking tray. After cooking the goose, add the remaining soup from the baking sheet to the sauce again with salt, pepper, sugar, spicy gingerbread and orange juice. Change the filling and give, Maroon or dried apricots or figs, as well as nuts. Outside the Christmas season, you can also fill duck with Mediterranean herbs or Asians with ginger and lemon grass.

Apple red cabbage. Remove the outer leaves, cut the cabbage and cut the stem. Wash the cabbage, cut very thin strips with a knife, cutter or sliced ​​and place in a pot. Peel the apples. Peel the pieces. Remove cores and cut into cubes. Peel the onions and dices very finely, give red cabbage.

Laurel, juniper, cloves, cinnamon stick in a tea bag, goes well with kitchen yarn. Salt, sugar, apple juice, balsamic, cranberry jam on red cabbage, mix well, put the pot on the stove, add a spice bag and cook on medium heat for about 2 hours, stirring occasionally. Mix food mixes with a small dark fruit juice and easily set red cabbage. It gives red cabbage a silky sheen.

Red cabbage is best cooked the day before, so that it can well, and then only shortly before serving. Wash the potatoes, boil in salt water for about 15 minutes, pour out and allow to evaporate, heat the granules. Press the potatoes through the press, add butter, egg yolks and food. Mix well with nutmeg.

The dough should not be too soft. to add some food. Melt the butter in a saucepan, add breadcrumbs  and mix well. Dumplings from the water take a good dry patina and add to bread crumbs in a frying pan. Give them some soft bacon or ricotta or a plum in the middle of the dough, and then form the dumplings so that you have a good filling of dumplings.

Wash the potatoes and boil in water after about 20 minutes. Sprinkle thyme leaves, rosemary needles and salt and sprinkle with oil. Rinse the duck, apply dry, wipe inside and outside with salt. Fill out some of the vegetable potatoes. Place the back in a pan, rinsed with water. Peel the onion, quarters, duck. Place the roaster in the preheated oven on the grill and fry for about 1 1/2 hours. Now place the duck under the wings and clubs so that the fat can run away and fry. After about 30 minutes, the Bratzate removed the collected fat.

As soon as the tanned pan, add some hot water. Bring the remaining potatoes to the duck 15 minutes before the end of the roasting. Place the duck and potatoes on a pre-warmed plate and garnish with thyme branches. If you bought frozen meat, it is important that when cooking the duck breast the pieces are thawed at room temperature. Avoid using a microwave, because when defrosting meat is usually cooked a little in the center. Place two breasts and distribute some salt on both sides.

Surely you have heard this term. Sealing meat means cooking at a very high temperature to form a crust and prevent the loss of meat from juices. To do this, put the pan on the heat, and when it is very hot, pieces of meat in it. Boil about 2 minutes maximum on each side or until you see that the fat is completely brown and crisp.

Then place the duck pieces of the uterus in a baking dish and marinate to taste. Thyme is a seasoning perfect for duck. Add enough meat to absorb the taste. Dress ducks on both sides. The next step is to cook the meat in the oven. To do this, position the duck pieces with the thick side up. Place the tray slightly above the middle and program at 180º for 12 minutes. Cooking time will depend on the taste, but the duck, being wild meat, is preferable to eat it undercooked, otherwise it tends to dry out.

Baked duck magret is a great choice for a Christmas dinner or family reunion. Over time, remove the meat from the oven and cut it vertically. If you see that this is very little done according to your taste, you can return to cook the duck breast as soon as you cut it. Remove excess blood with absorbent paper.

Finally, add a bit of malted maldon to the roast duck and a good profit. Salt Maldon is a thick salt in flakes, and you can buy it at any supermarket. Magret is wild meat and, as such, goes well with sweet taste, so if you want so that you can accompany it.

If, like me, you like duck thighs, let's just call them, you will agree with me that this is an impressive raw material and is suitable for developing different recipes, some of them are true “lifesavers”; Fast, tasty and leads to the simplest and easiest way. And it all starts with a product that, at least in my case, is mandatory at the bottom of the cabinet, which is easy to maintain and is not particularly expensive or more difficult to work.

As we have already mentioned in some other record, confectionery products are the traditional way of preserving food by stewing and maintaining it in fat, whether animal, as in the present case, or vegetables. This method of preservation, in addition to extending the useful life of food, provides a product with cream and truly special flavors.

Mostly candied thigh - or any other piece - is cooked by salting and slowly boiling it in its own fat.


The flesh should have a color between pomegranate and sienna - never grayish - and the fat should have a bright white ivory.

There are several brands - even some semi-industrial ones - of acceptable quality, but they are never comparable to a good farm or homemade and spicy to taste. Let's go to the recipe - and his tips. It's time to list the very few ingredients we need.

Celery branch - optional. A few sprigs of fresh parsley. Half a spoonful of truffle oil is optional. Salt and pepper to taste.

• Six special fried potatoes  - type Charlotte.
• Two purple onions.
• Extra leek.
• Carrots - optional.

The best system is to put the jars — or packages — into hot water — but not boil — for a few minutes, until the fat is completely constricted. This will allow us to extract almost fat-free hips, and at the same time we will get a good amount of excellent cooking oil.

Carefully transfer all remaining fat to a bowl and let it stand at room temperature for at least one hour. This fat is perfectly preserved in the cold for many months and guarantees plus a cake flavor, roast and stew.

Let's start making potatoes. You can make them with or without vegetables, as in classic recipe only onions are added - in addition to salt and pepper. Personally, I like to flavor them a little on the basis of leeks, carrots and small celery, cut into julienne, not very thin. Wash, peel and cut the potatoes into slices about 3 or 5 millimeters thick. Cut onions to the same thickness and mix with potatoes and other vegetables.

Personally, I like to have a rich base of potatoes for storing residues and to cook, later, an exquisite omelet with flavored potatoes.


Over time, we arrange the duck hips on the potatoes, cover again with foil and store in the oven for another half hour - depending on its thickness.

We decorate a dish of fresh, finely chopped parsley, which brings a light touch of freshness to this intense and interesting dish. Its juiciness is unique because of the amount of duck fat, and it is very sweet and with a very powerful aroma that I like.