An important event is approaching and many will come to visit friends and relatives. Or maybe just tired of the monotonous home menu. In each of these cases, the hostess has a headache that to cook tasty. Surprise guests and households will be able baked duck in the oven.
There are several ways to cook. It all depends on the size of your oven and the fullness of the goose itself. Because wild and poultry are cooked differently. And from that complete or thin carcass will depend on cooking time.
Preparatory work
The goose must be gutted. Clean it very carefully. from the inside. Remove any remaining feathers. Remove the undercoat with fire. Then strip the carcass, rinse with water. Now the goose is ready for further manipulations.
Cooking duck with apples
Prepared poultry is greased with salt and pepper. Do not forget, spices should be placed both outside and inside. If you If you plan to cook a duck with apples, then inside the carcass the spices do not put it down. Cut into small segments a couple of sweet and sour bullseye. Then place them inside the carcass.
A fruit-stuffed bird is placed in the oven with its belly up. Some housewives sew up the abdomen so that the juice does not leak. Stuffed the duck is surrounded by potatoes. It can be cut into slices or circles. To prevent poultry meat from becoming dry, pour the carcass with water or broth. Add salt and pepper again. You can use any other seasonings to your taste.
Leave the duck in the oven, setting the temperature to 180 degrees.
Time for preparing
– 1 hour. Crisp can be obtained thanks to dripping fat. They need to water the carcass while cooking. And at the end of cooking grease the whole duck with sour cream and put in the oven for another 15 minutes. As a result, you get a rosy bird with a crispy crust.
Cooking large and oily poultry
Greasy and large poultry happens only if it does not very young and well fed. Do not cook the whole carcass will work out. Cut the bird into pieces. Separate the legs, wings, loin portion. Now prepare the marinade. Put a couple in a plate tablespoons of mayonnaise, squeeze out two cloves of garlic, add salt, pepper to taste. Mix well. Grate with this marinade prepared pieces of duck. Leave on for 30 minutes. Meat should be good marinate.
Spread the foil on a baking sheet. She needs so much so that later the duck could be wrapped. Put the pickled pieces, and wrap with foil. Preheat the oven to 200 degrees. Generally extinguishing time – 1 hour. After 30 minutes from the start of cooking, open foil. Then the peel of the duck will brown.
Cook the whole and fat duck
This recipe can be implemented only if you have a large oven and have deep heat-resistant dishes. Coat the prepared duck with either a seasoning mixture or marinade. We put apples inside the carcass and send the bird to the oven. Add the potato when the duck is already half ready. Otherwise, if you put the vegetable immediately, it will burn. Do not forget to cook pour some water. Periodically water the carcass with its fat and juice. After putting the potatoes, cook the dish for another half hour.
An oven is a very convenient kitchen device. Cooked in it, products retain all their beneficial substances. Yes and in general the taste of the dish is much better. Thus, you can cook not only duck, but also fish.
Cooking fish in the oven
You can cook absolutely any fish, for example, capelin. Of course, most often it is eaten after frying or smoking, but also after baking it is no worse.
Separate the carcass from the ridge. Chop onions and potatoes. We add capelin and put in a baking dish. Spread vegetables on top. Moreover layers of onion – potato – onion. Pour it with sauce or mayonnaise. You can sour cream. Put the pan on a small fire. Cooking – 40 minutes. While the fish is languishing, we rub the cheese on a coarse grater. For 20 minutes until ready sprinkle them with a fish.
If there should be no problems with capelin, then with burbot have to tinker. This fish has an unpleasant aftertaste cooking. It’s all about the skin of the fish. It needs to be removed completely. Also separate burbot meat from all bones. Salt and pepper the fillet and send to the refrigerator for 30 minutes. After that, cook exactly same as capelin. There will definitely not be any unpleasant aftertaste. Optionally on the fish can squeeze the juice of half a lemon. Sourness will give exquisite taste of burbot.
