How to marinate a duck right

Duck is widely used for making everyday home cooking and fine restaurant meals. Such popularity it has received because of its unusual taste and the content of such mineral elements as potassium, phosphorus, iron. At the same time, duck is not suitable for preparation of dietary dishes. It contains a lot more calories than chicken, beef or rabbit. In a domestic duck that’s almost 250 calories per 100 grams. meat, wild duck less than about 120.

Cook the meat for marinating

  1. Examine the carcass. Remove the remains of feathers, if any. If the skin is hardly visible «fluff», bake it over an open fire.
  2. If necessary, cut the duck into pieces, leaving a whole in the middle, remove the unnecessary film.
  3. Rinse the meat under running water and let it drain.
  4. Well and Pat dry, and only after that to start the marinating.

If the duck to marinate properly, for frying or baking to eliminate most of the excess fat and make the dish less caloric. Also, well-chosen marinade helps soften tough enough poultry meat and make it not only tender, but juicy. Use spices will open and enhance the taste of food and gives it bright flavor. The most popular types of marinades for meat ducks is:

Classic marinade

He emphasizes refined taste of the duck, makes the meat soft and juicy. It will require a small set of products:

  • A half of a lemon;
  • Ground black pepper – 1 teaspoon;
  • Ground red pepper – 1 teaspoon;
  • Salt – to taste.

Marinating:

  • Squeeze the juice of half a lemon, to fish out the bones or strain;
  • Mix the juice with salt and pepper;
  • The finished composition to RUB carcass both inside and outside;
  • Give the bird to promarinovatsya 5-6 hours;
  • Fry or bake in the oven.

Marinade Peking

Duck prepared Peking — a delicious dish that is prepared at home for the festive table and is served in prestigious restaurants. To prepare the classic version of this dish – a whole science. We consider a simplified method of marinating for this dish, adapted to the range of spices available to us. You will need:

  • Fresh ginger – 10 oz.;
  • Soy sauce – 5 tablespoons;
  • Rice vinegar – 5 tbsp;
  • Honey, liquid or melted – 3 tablespoons;
  • Rice wine – 150 ml;
  • Corn starch – 1 teaspoon;
  • The mixture of peppers – pinch;
  • Water – 50 ml;

Marinating:

  • Take a deep container and pour into it the wine and rice vinegar;
  • Add the honey and stir until it dissolves;
  • Grate the ginger root on a fine grater or grind in a food processor to a mushy consistency, add to the same;
  • Fill with mixture of peppers;
  • Proverjaem the resulting liquid on low heat for 10 to 15 minutes;
  • In another vessel stir the starch in water;
  • Pour the liquid starch into the boiling marinade. Intensively stir and proverjaem that he has thickened;
  • The resulting composition apply a liberal amount of duck carcass from all sides and from within;
  • Infuse in the refrigerator for 8 to 12 hours;
  • Pickled duck fry or bake in the oven in the usual way.

Garlic marinade

Garlic is a spice, which is very successfully combined with many types of meat, not the exception, and duck. It gives piquancy and spiciness and smell of garlic has the properties to increase appetite and promote better digestion. You will need:

  • Garlic — 2-3 large cloves;
  • Soy sauce – 5 tablespoons;
  • Mayonnaise – 80 ml;
  • The mixture of peppers – pinch to taste;
  • Salt – to taste.

Marinating:

  • Soy sauce mayonnaise, stir until smooth in a deep dish;
  • Peeled garlic grind, and it is better to skip through the frog;
  • Mix the sauces, mix peppers, garlic, and salt;
  • The resulting composition thickly grate the prepared carcass;
  • Insist the meat for at least 3-4 hours;
  • Bake in the oven.

Orange marinade

Duck with oranges – it’s a classic culinary. Such a subtle combination of tastes, appreciated by gourmets in many countries. Citrus not only gives the meat a unique aroma and taste, but also make it more soft and tender. You will need:

  • The large orange – 1 piece;
  • Honey – 3 tablespoons;
  • Soy sauce – 5 tablespoons;
  • Mustard (not sharp) – 2 tablespoons;
  • Pepper black and red – 5 g;
  • Salt to taste.

Marinating:

  • Remove the zest from the orange, grind them to a pulp;
  • Purified from the fruit, press out the juice and filter it;
  • In a deep dish mix the juice, zest, honey, soy sauce and mustard until smooth;
  • Washed and dry the carcass RUB with salt and pepper, allow to stand for half an hour;
  • Put the carcass into the sleeve for baking or sealable plastic bag, fill with the mixture;
  • Put into the fridge for 4 to 5 hours, turning occasionally duck from one side to the other, that she uniformly impregnated;
  • Bake the bird as you can in the letter and in the sleeve.

Wine marinade

Wine – common component for cooking different types of meat. Well it goes well with the duck. The main objective of this noble drink – to soften the hard fiber, to give the dish a grape flavor and a subtle wine aroma. To prepare this marinade we need:

  • Curry – 1 tablespoon;
  • Fresh root ginger – 1 tablespoon grated pulp;
  • Olive oil – 4 tablespoons;
  • Honey – 1 tablespoon;
  • Vinegar 6% — 1 tablespoon;
  • Garlic – 1 clove;
  • The mixture of peppers – 5 g;
  • Dry red wine – 50 g;
  • Salt – to taste.

Marinating:

  • Whisk the olive oil with the honey;
  • Ginger three on a small grater or mince. Added to the resulting mixture;
  • Grind garlic and put the same;
  • Add the wine, vinegar, curry, salt and pepper;
  • Receiving a uniform consistence, copiously watered with this liquid and put the carcass in a sealed plastic bag or culinary sleeve. The remnants of the spices pour out there;
  • Duck insist 8 – 10 hours in the refrigerator, turning occasionally;
  • Bake or fry in the usual way.

5 basic rules for marinating

  1. Pickling duck, constantly turn her water or juice, so it is evenly saturated.
  2. Leave the meat to soak in the fridge, even in the cool season. So you can be sure that it will not deteriorate.
  3. If the home duck is too fat, cut the fat and part of the external belly, if you bake it whole. For making slices – the skin can be removed completely.
  4. The longer you will premarineee the carcass, the more saturated and delicious it will be.
  5. Do not add a lot of salt in the marinade, it tends to pull out of the meat moisture and it can get dry.

Prepare your meals with joy and pleasure. Try new recipes and don’t be afraid to experiment. You’ll have a real culinary masterpieces.

Video recipe

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