Indian duck stewed in pieces

Duck and Indian duck are similar, the only difference is that the latter is less fatty, and therefore the hostess is more likely to see Indian duck on the holiday table. There are an incredible number of recipes for preparing this bird on the Internet, but the best ones can be counted on the fingers of one hand. There is simply no better way to cook waterfowl than baking it in the oven.

Duck selection

Before you cook a duck, you need to choose it correctly, because most of the flavor aspects depend on the quality and age of the meat.

1. Pay attention to the skin, it should not be white or have a bluish tint. The skin of a young Indian duck is a delicate beige shade.
2. The duck should be moist but not sticky; should not have any odors other than natural ones.
3. Carefully examine the skin to see if there are any feathers left behind by unscrupulous breeders.
4. The meat should be pink, firm and elastic. Check this by pressing your finger on the carcass.
5. The keel brush can tell about the age of an Indian duck. Does it stick out and can be easily felt? The bird is already old. Dishes made from its meat will be dry and tough.

The note! This method of choosing poultry applies not only to turkey ducks, but also to most meat birds.

Once the bird is already in the kitchen, we proceed to the most important moment - cooking. As they say, the simplest recipe is the most delicious, so let’s start with that.

You can read how to marinate duck for the oven here

Indian woman with apples

Even an inexperienced cook can prepare the dish. We will need:

1. Duck carcass – 1 pc.
2. Salt, pepper - to taste.
3. Apples.

Before cooking the duck, we treat it with hot water, making sure that there is no dirt or dust left on it. Afterwards, we carefully inspect the skin and remove all found feathers left after automatic plucking at the farm. We set the animal aside and get ready for baking.

1. Grind the pepper and mix it with salt. The main thing here is not to overdo it.
2. Now rub the mixture on the bird, both outside and inside.
3. We cut the apples and place them in the belly of the bird. At the right time, the apples will give enough juice to soften the animal and get a pleasant sweetish taste.
4. We immerse the bird in a baking bag and let it sit in the sleeve for about 10-60 minutes so that the turkey lets out its juices.
5. Place in the oven for 2 hours at a roasting temperature of 180 degrees.

The note! To ensure that the turkey with apples gets a crispy crust, the sleeve must be cut 30 minutes before it is fully cooked.

This recipe will undoubtedly please your loved ones, but you still want to put something more refined on the holiday table. In this case, you should prepare waterfowl with rice and tangerines.

Indian oven in the oven with apples

Duck baked with apples remains a classic to this day. Let's prepare the turkey in the same way, just add a little more spices and orange slices. By the way, citrus fruit will give the musky duck a unique aroma and taste.

Advice! Most of the time, it is better to bake the bird in foil, and half an hour before cooking, the foil should be opened slightly so that the duck is baked to an amber crust.

Ingredients:

• fresh turkey duck – one piece weighing about 2 kg;
• refined olive fruit oil – two to three tablespoons. spoons;
• sweet and sour apple - one piece;
• honey - two or three tablespoons. spoons;
• orange - one piece;
• soy sauce – two or three tablespoons. spoons;
• garlic - a couple of cloves;
• salt, curry, dried Provençal herbs.

Preparation:

1. As already mentioned, it is advisable to take fresh, chilled turkey. We prepare all the necessary products according to the list.

2. If an Indian duck needs to be gutted, we do it. Cut off the tail and excess skin from the neck.
3. We thoroughly wash both the inside and outside of the musky duck carcass. And then dry everything thoroughly with napkins or a cloth towel.

4. Wash oranges and apples. Cut out the core of the apple and remove the stem. Cut it into large slices.
5. Cut the orange into slices along with the peel.

6. Place the fruits in a bowl, sprinkle with salt, curry seasoning and dried Provençal herbs. Stir and set aside for now.

7. Pass the peeled garlic cloves through a press. It’s even better to grate the garlic on a finely perforated grater.
8. Combine the garlic mass with refined olive oil, soy sauce and seasonings. Mix the marinade thoroughly.
   Read also:  Turkey thigh: 8 proven recipes for deliciously cooking meat
9. Rub the aromatic mixture onto the turkey from all sides. For convenience, use a brush.

10. Place fruit inside the turkey. We fasten the edges of the skin with kitchen twine or toothpicks.
11. Cover the baking sheet with aluminum foil, preferably in several layers.
12. Place the turkey on foil and leave for three hours in a cool place to marinate.

13. Then cover the bird tightly with foil and place it in the oven. Set the temperature at 180-200°.
14. Bake for two hours. Meanwhile, melt the honey in a steam bath and combine it with a small amount of soy sauce.

15. Stir these ingredients until smooth. About a third of an hour before the end of baking the turkey, carefully unfold the foil. Lubricate the top of the carcass with soy-honey sauce.

16. The Indian duck turns out appetizing, juicy and extremely tasty. All that remains is to transfer the bird to a dish and decorate.

"Holiday Bird"

This dish can provide an unforgettable gastronomic experience, provided that you prepare it correctly.

For Indian duck with rice and tangerines we will need:

1. Poultry carcass – 1 pc.
2. Curry powder – 1 tsp.
3. Salt and pepper to taste.
4. Tangerines – 3 pcs.
5. Rice – 1 glass.
6. Bell pepper (sweet) – 2 pcs.

This recipe is much more labor-intensive, but the result will not disappoint you. For uniform baking we also need food foil.

Let's start:

1. Wash the turkey in salted water and leave to soak for 90 minutes.
2. At this time, wash the rice and soak it in the same way, but for 2 hours.
3. While the rice is standing, take out the bird and rub it thoroughly with pepper, salt and curry.
4. We peel the tangerines, cut them into pieces and marinate the turkey from the inside.
5. Wash the bell pepper thoroughly and cut it into cubes.
6. Line a baking sheet with foil and place the bird on it.
7. Drain the water from the rice and mix it with the sweet pepper and place it around the turkey.
8. Pour 130 grams of water into the baking tray with our dish and cover it all tightly with foil.

The bird is fried for about 2 hours at a temperature of about 200 degrees. Tangerine marinade containing citric acid will completely soften the turkey and give the meat an incomparable aroma. Indian duck with rice and tangerines in foil is very tasty, nutritious and festive.

But few people want to bother with such complex recipes, and therefore the Indian duck with potatoes remains the irreplaceable leader at all times.

Cooking turkey in a slow cooker

Place apples and vegetables on the bottom of a multicooker saucepan.

Place pieces of turkey on them.

The whole duck fit in my large Panasonic multi-cooker; in a small multi-cooker with a capacity of 2.5 liters of food, place the duck pieces to the maximum risk. Water (preferably boiling water) is added to half the volume of loaded products, the multicooker is set to the “quenching” mode for one and a half to two hours. If you expect to load the turkey and vegetables and go about your business, then add salt, bay leaf and spices immediately at the beginning of cooking .

Serve the turkey stew with a side dish, pouring over its own juices released during cooking.

A dish of Indo duck will be very tasty if you cook it in sweet and sour sauce .

Well, the recipe for cooking turkey in the oven can be “copied” from the recipe video from Serge Markovich:

A recipe for all times

We are used to baking almost any bird in the oven with potatoes, bought in a supermarket or shot while hunting. The Indian duck is no exception here.

To prepare this simple but satisfying dish you will need:

1. Indoutka – 1 pc.
2. Potatoes – 600-800 g.
3. Onion – 1 pc.
4. Eggplants – 2 pcs.
5. Vinegar 9% - half a tablespoon.
6. Ginger root.
7. Soy sauce - half a tablespoon.
8. Garlic – 8 cloves.
9. Salt, pepper - to taste.

The note! Don't like or don't have eggplant, ginger root or soy sauce on hand? It's okay, the dish will not suffer from this, just the aromatic spectrum will be a little worse.

To prepare the dish, we first need to prepare the bird itself by rinsing it with warm water. And let it soak for 90-120 minutes. Then we start marinating.

1. Mix vinegar with 100 g of water and let it brew for a few minutes.
2. At this time, grate the ginger on a fine grater and add it to our vinegar solution (although the cleanest solution is quite enough for pickling).
3. We heat the marinade to 50 degrees and thoroughly rub the inside of the chicken with it, simply pour the remaining solution into the bird and let it sit for about 2-3 hours.
4. We peel the potatoes, cut the onions and eggplants into rings and place everything in a ceramic bowl, adding salt and pepper to taste, as well as soy sauce. Squeeze 5 cloves of garlic on top and mix everything well and let it brew.

The note! You can simply sprinkle the potatoes with pepper, salt and add garlic, and use mayonnaise instead of soy sauce.

1. While the side dish is marinating, rub the inside of the already marinated duck with salt and pepper.
2. Then we stuff the turkey with our side dish and place it in a sleeve for further baking.
3. We immerse the waterfowl in the oven for 2 hours at a temperature of 180-200 degrees.

To get a crispy crust, 20-30 minutes before cooking, cut the sleeve and let the crust burn a little. That's it. Everything is ready. One of the most famous poultry dishes is ready. This recipe will work. Both for a family dinner and for a holiday table. The most piquant way to cook turkey is to bake the bird with buckwheat and mushrooms.

Indian bread with apples and oranges

14 November 2011, 18:00 |
blog Cooking blog | ♥ olena2 10 chosen

There is one well-established tradition in our family. In November we celebrate our wedding day. The holiday dinner is entirely prepared by my husband. Dinner is, of course, a strong word; it actually consists of one dish. But it also makes me very happy. In common parlance it is called “duck with oranges.” Over the years, the recipe has undergone changes and became known as “Indouette with Apples and Oranges.” I offer you his own interpretation of this dish.

We will need:

• Indotka for 2-2.5 kg
• 2 oranges
• 2 apples
• garlic, salt, pepper, cinnamon

Wash the bird thoroughly, salt and pepper. Cut the fruit into slices and sprinkle with cinnamon. Stuff the bird, secure the entrance, insert pieces of garlic into the slits of the skin. Place it in a baking sleeve and place in the oven for approximately 2 hours at a temperature of 180-200 degrees. Then cut through the sleeve and leave the bird in the oven for another 30 minutes until golden brown. Having taken out the bird, place it on a dish, placing the prepared fruit around it. Best served with chilled champagne.

Bon appetit!

Photo by the author

"Buckwheat Indian"

This step-by-step recipe is not some kind of strict manual, and therefore everyone can add something of their own to the preparation of turkey.

Need it for a savory dish?

1. Poultry carcass – 1 pc.
2. Buckwheat 100-150 g.
3. Mushrooms (optional) – 200 g.
4. Bulb.
5. Salt and ground pepper to taste.
6. Vegetable oil.

This recipe is not very popular due to the large amount of work involved.

Let's start:

1. It is necessary to cook the buckwheat and let it cool. Make sure that the porridge does not come out dry, as it will simply burn when baked.
2. Fry mushrooms with onions (if there are no mushrooms, you can leave just onions).
3. Mix buckwheat and mushrooms (fried onions) and stuff the animal and place it in a baking bag.

The note! No mushrooms? Stuff the turkey simply with buckwheat, and as a side dish you can place the potatoes around the bird, placing them in a baking sleeve in advance.

1. Cook the waterfowl for 2 hours at a temperature of 200 degrees.

The turkey in the oven with buckwheat is ready!

Questions that arise during cooking

Unfortunately, although all the recipes are quite simple, many people have questions that are difficult to find answers to on the Internet or literature.

1. How to cook turkey soft and juicy?

• Marinate it with tangerines or apples; their juice during cooking will make the meat juicy, soft and tender. This result can be achieved with a variety of marinades or by cooking turkey in the sleeve.

1. Is it better to cook waterfowl whole?

• Yes. In this case, it is possible to preserve the aroma and juice inside the bird, otherwise the meat will be dry and tough. To prepare juicy but chopped turkey meat, it is best to resort to modern multicookers with their wide functionality.

1. If you cook a bird without foil and a baking sleeve, this will affect the taste of the meat.

• Definitely. The waterfowl will be dry and tough on the outside and raw on the inside. There is a high risk of skin burning. Don't have foil or a baking bag? A duckling can also help out. Or better yet, cook turkey in a slow cooker.

Now you know how long to cook turkey duck in the oven and how, with the help of this waterfowl, you can turn a family dinner into a real homemade belly feast. Cooking is like an art, don't be afraid to create!

How to cook “Indoutka, stewed in pieces”

Prepare the necessary products. Divide the meat into portions and soak in cold water for about an hour. Peel the carrots and onions and wash them thoroughly.

Cut the onion into large cubes. Grate the carrots on a coarse grater. There is no need to chop the vegetables so that they do not become boiled during the cooking process.

Pour sunflower oil into the multicooker bowl and heat it thoroughly. Turn on sauté mode. First send the meat, fry it until golden brown. This will take approximately 10 minutes. Then simmer for another 15 minutes, adding a little water. Then add the onions and carrots and fry for 5 minutes. The vegetables should simmer slightly.

Add water to the slow cooker until the meat is completely covered. Season with salt and pepper. Set the simmer mode to 1.5 hours. At the end of cooking, add the greens.

Indo-duck, stewed in pieces, is ready! Place duck pieces and onions and carrots on a plate. You can decorate the top with greenery. Serve this meat with a side dish of mashed potatoes and a light vegetable salad. Bon appetit!