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DUCKS - Утки

Nearly all wild ducks are likely to have a fishy flavor, and when dressed by an inexperienced cook are often unfit to eat. This flavor may be much lessened by placing in each duck a small peeled carrot, plunging the fowls in boiling water and simmering them for ten minutes before roasting. The carrot will absorb some of the unpleasant taste. An onion will have somewhat the same effect, but unless a stuffing with onions is used, the carrot is to be preferred. When there is an objection to parboiling (as when the ducks are young) rub them lightly with an onion cut in two and put three or four uncooked cranberries in each before cooking.
ROAST WILD DUCK
Clean, wiping inside and outside with a damp towel. Tuck back the wings, and truss. Dust with salt, pepper and flour. If not fat, cover the breast with two thin slices of salt pork. Place duck in a baking-pan, and add one cup of water, and two tablespoons of fat. Bake in a very hot oven (500 F.) from fifteen to thirty minutes, according to rareness desired, basting frequently. Reduce the heat after fifteen minutes. Serve with slices of lemon or orange and a brown gravy or with olive sauce. Currant jelly may also be served. Wild ducks are served rare and are seldom stuffed when roasted. An old saying is that a young wild duck to be well cooked should only fly through a very hot oven.
Roast Wild Duck 2
Parboil; throw away the carrot or onion, lay in fresh water one-half of an hour; stuff with bread crumbs, season with pepper, sage, salt and onion, roast until brown, basting for half the time with butter and water, then with drippings. Add to the gravy, when you have taken up the ducks, a teaspoonful of currant jelly and a pinch of cayenne pepper. Thicken with browned flour and serve in a tureen.
CANVASBACK DUCK, DELMONICO STYLE
This bird is in season from the last of November until March. As it feeds mainly on wild celery, it requires no spices in cooking. Its flavor is best preserved by roasting quickly in a very hot oven (500 F.) so that it will be brown on the outside and underdone on the inside. Dress it in the usual way and wipe with a wet towel. Truss its head under the wing, place in a dripping-pan and roast one-half hour, or twenty minutes if liked underdone, basting often. Reduce the heat after fifteen minutes. Season with salt and pepper and pour over it the gravy in the baking-dish.
MALLARD WILD DUCK
These ducks, in season during the Fall and Winter, are very dry when roasted. They are good if stuffed with bread stuffing-, then well sewed up, tied in shape and placed in a large kettle with a couple of slices of onion, a little thyme, and a small quantity of water and cooked slowly for one hour. Turn the bird frequently during the cooking; replenish the water if necessary, but use only enough to keep the ducks from burning. Make a gravy from the juices in the kettle by adding one cup of water and thickening with flour. Pour this gravy over the ducks when served. Dressed in this way all parts are equally good.
Cantonese Roast Duck
1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish
1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.
Roast Tame Duck
Take a young farmyard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley meal and water. Pluck, singe and empty ; scald the feet, skin and twist round on the back of the bird ; head, neck and pinions must be cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appearance. For stuffing, one-half pound of onions, one teaspoonful of powdered sage, three tablespoonfuls of bread crumbs, the liver of a duck parboiled and minced with cayenne pepper and salt. Cut fine onions, throwing boiling water over them for ten minutes; drain through a gravy strainer, and add the bread crumbs, minced liver, sage, pepper and salt to taste; mix, and put inside the duck. This amount is for one duck ; more onion and more sage may be added, but the above is a delicate compound not likely to disagree with the stomach. Let the duck be hung a day or two, according to the weather, to make the flesh tender. Roast before a brisk, clear fire, baste often, and dredge with flour to make the bird look frothy. Serve with a good brown gravy in the dish, and apple sauce in a tureen. It takes about an hour.
Braised Wild Duck
Chop fine one head of celery, a bunch of parsley, one small onion, a piece of garlic, one cup of sage, a pinch of mace and red pepper, salt to suit. Beat yolk of one egg and bind stuffing, adding also a heaping tablespoonful of soft butter. Fill ducks, sew up opening, put in braising pan with cover, adding a little onion, garlic, parsley and celery cut fine, a bay leaf, two tablespoonfuls of cider vinegar, a small glass of white wine, pinch of sage, red pepper and salt, five tablespoonfuls of butter and a pint of good stock. Cover tightly and put in medium oven, cooking one hour. Mix with cold water two tablespoonfuls of browned flour and stir in one-quarter cupful of capers. Cover and cook slowly for half an hour or more ; beat to a paste with a teaspoonful of butter the yolks of three hard boiled eggs, a pinch of salt and red pepper. Form into small balls. Put the ducks on large squares of toast. Put egg balls around and pour sauce over all.

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