Garnish for roast duck which is better. Garnish for duck baked in the Peking oven and with fruit: interesting recipes. For gourmets: tangerine chutney

Today, chicken is used to prepare various poultry dishes - this is the most affordable option. But duck meat dishes are also very tasty and nutritious: it is very tender and just melts in your mouth. That's just what to file for garnish for duck?

Garnish for duck may be different. For example, you can serve duck with specially prepared rice, buckwheat, potatoes. And you can also serve onion stewed in broth as a side dish for duck - this is a French tradition. We suggest you cook a side dish for duck buckwheat porridge with mushrooms.

Buckwheat duck side dish

To prepare a side dish for duck you will need:

buckwheat - 1 tbsp.
champignons - 200 g
onion - 2 pcs.
sunflower oil - 3 tbsp. l.
butter - 10 g
salt - to taste
ground black pepper - 1 tsp.

Cooking

Buckwheat must be poured cold water, at the rate of 2 cups per 1 cup of cereal. Put on fire, bring to a boil, salt. Cook for 20 minutes.

Rinse and clean the mushrooms, cut into 2 or 4 pieces. Cut the peeled onions into half rings. Fry mushrooms and onions in a pan in vegetable oil for 25 minutes. Add salt and pepper to taste.

When serving, season ready-made crumbly buckwheat porridge with butter, arrange on portioned plates. Place mushrooms on top. Serve as a side dish with duck.

Enjoy your meal!

Duck dishes cannot be called everyday, they are prepared for some significant occasions. Poultry meat is quite fatty, a sourish or sweetish side dish suggests itself, which compensates for this, improves the taste of the main product.

Before baking in the oven, duck is often stuffed with small sour apples, tangerines, prunes, sauerkraut, in this case, the products for filling the carcass themselves become a side dish, you do not need to add anything to them, they will be saturated with duck juice. You can serve well-cooked rice, onions stewed in French broth, potatoes. What to cook a side dish for duck? The choice is great.

Various side dishes

What is the best side dish for duck with apples - this is a classic that is often a priority at holiday table. Buckwheat is a traditional side dish. But at the same time I want to cook a dish somehow in a special way, to surprise guests. For a more complex recipe you will need:

Groats-buttocks of high quality. It should be cooked according to the general rules, with the expectation of 2 glasses of water - a glass of buckwheat.
The grits are placed on a small fire, slightly covered with a lid.
At the time when buckwheat is languishing, cut the onion into half rings, slice the mushrooms (according to classic recipe mushrooms are used).
Mushrooms with onions are fried in a pan.
Buckwheat is seasoned with butter, added to the frying.
Ready garnish is added to the duck. To give beauty and taste, sprinkle with chopped parsley and dill on top.

Affordable and tasty option: buckwheat garnish:

A glass of the product must be filled with water at the rate of two glasses of liquid per glass of buckwheat.
Bring to a boil, salt to taste, cook for 20 minutes.
Rinse and clean the mushrooms separately, cut into large pieces.
Peel the onion and cut into half rings.
Fry both in vegetable oil for half an hour until cooked. Salt and pepper the garnish.
When serving, add butter. Put the mass on portioned plates, on top - duck meat.
Decorate the dish with dill, parsley.

To prepare the rice side dish:

Rinse the cereal well, put it in a frying pan or a saucepan greased with vegetable oil. The product will need half a cup.
Peel two carrots, grate and add to rice, warm over low heat until golden brown.
Add some water and bring to a boil.
chop white cabbage thin straws, pour the product into the rice mixture, mix, simmer under the lid, adding water as needed, the mixture should not burn.
At the end of cooking, salt and pepper the side dish, serve with duck.

If you want to please a gourmet, then take note of this recipe:

You should independently boil the syrup from wine vinegar with the addition of sugar. The proportions are 1:1.
Finely chop the chili pepper and rub the ginger.
Mandarin is peeled and cut into slices.
Shallots are crushed and mixed with tangerine.
As soon as the syrup begins to cool (80 °), chutney is poured into it.
Next, the dish cools down already with mixed ingredients.

A true gourmet will certainly like this side dish.

To prepare a side dish of legumes you will need:

Dry crushed peas, two glasses. It must be washed and soaked for an hour in water.
Then rinse the product again with water, pour boiling water in the multicooker bowl.
Set the "Extinguishing" mode for two hours.
Salt and pepper the finished puree to taste, add butter.
Serve with duck cooked with oranges or prunes.
When serving, lay citrus fruits beautifully along the edge of the dish, decorate with herbs.

Cold side dishes and vegetables

With what side dish to serve the duck, if it is cooked in separate parts? Everything is very simple, most of all, vegetables impress this dish. They can be served fresh, as a salad, or stewed.

There is not much meat in the duck, so for cooking in parts, they mainly take the breast. With proper preparation, the meat turns out to be tender, beautiful, and most importantly - not greasy. Blue cabbage stewed in red semi-sweet wine is suitable for such a breast. The side dish is equally delicious cold and hot.

Incredibly tasty and fragrant, it turns out duck stewed in pieces in a cauldron. Complement such juicy meat with vegetable puree as a side dish. Subtleties of preparation:

From vegetables, it is best to take a pumpkin or celery.
Boil vegetables in milk or cream.
The finished vegetable is interrupted in a blender to a puree consistency.
Add nutmeg to the tip of a knife.

Also, celery and pumpkin look very good baked in foil. And if you add thyme to them, you get just a magical dish.

If you fry the duck breast in orange juice, the arugula garnish will perfectly complement it. You can add pomegranate kernels or nuts to the dish. When serving, the duck is cut into slices.

If the duck is frozen, how to properly defrost it before baking?
It is necessary to get the duck from the refrigerator and, without opening the package in which it is frozen, leave it at room temperature. should completely thaw. Under no circumstances should the duck be thawed under water. Also, do not put the duck in the microwave to defrost: the juice will come out and the meat will turn out dry.

And how to process the duck before baking?
If the duck has feathers, singe the bird and remove the feathers. If there is offal, pull it out. If the bird is already without feathers, do not be too lazy to process it before baking. Take any convenient tweezers and remove the remnants of feathers that stick out of the skin. Then tuck in the wings. There is such a power technique - it is called " chicken wing».

Do the same with the duck. Take the duck wing, cut off the extreme phalanx, and wrap it from the breast to the back. Pull it out to raise it up. Also fill in the second one. This is necessary so that the wings do not spread apart during baking in different directions, but are neatly folded. This technique does not in any way affect the dryness of the bird, or, as they say, the fact that the wings can burn. It's just more aesthetically pleasing.

What are the best spices to use for roasting duck?
You can buy a ready-made mixture for duck, now there are a lot of such sets for sale and different ones. The prepared duck must be rubbed with spices inside and out, and left overnight in the refrigerator. And you can cook your own, the author's mixture of spices. For example, for Peking duck, you need to take a Chinese mixture " five spices”, cinnamon, star anise, hoisin sauce, rice vinegar, leek, ginger and garlic. Mix the spices, chop the ginger and garlic, and coarsely chop the leek. Rub the duck with spices inside and out, and marinate overnight in the refrigerator.

Then put inside the leek, sew up the abdomen and bake. Pull out the onion from the finished duck and you can eat it. By the way, emperors used to be fed Peking duck: they threw away the meat, they ate only crispy skin.

From spices, cardamom, cinnamon, star anise are also well suited to duck. The main secret is to put all the spices in the right proportions and in small amounts, and know which spice is how strong.

Are there spices that do not go well with duck and can ruin the taste irrevocably?
By and large, there are no such spices. Although, there is still one - zira. It will taste like pilaf, not duck. Hot cayenne pepper for duck, for example, is not needed at all. But the bay leaf is fine. By the way, it is used in Beijing marinade. But you need quite a bit.

Can vanilla go well with duck?
Why not. If you stuff a duck with pears and add a vanilla pod, you get a vanilla duck, the taste will be very interesting.

How to bake a duck so that the breast remains juicy?
It is necessary to heat the oven to 80-90 ° C and put the duck there for two hours, let it lie. Then pull out the duck and stick it in the thickest part ( e.g. in the leg or thigh) a thermometer or meat probe and check that the temperature of the meat is around 65-67°C. If the result is achieved, let it lie down without an oven, in the air for another half an hour and it will come. Now heat the oven to 210°C, brush the duck with marinade or honey mixed with cardamom, and place in the oven until the duck has taken on color and is covered. golden brown. Thus, the duck will not be completely fried and remain juicy. Remember, the breast always cooks faster than the legs. This is a general rule or, if you like, duck roasting technology. It doesn't matter if you stuff it or not. This is how it should always be done.

What is the importance of baking?
For baking, take the most ordinary baking sheet so that the duck fits completely. Duckling is also suitable for roasting or stewing.

Many people bake duck with apples. Does the variety of apples matter?
Choose the latest apples - those that are harvested before the first frost. They have a bright taste, strong flesh and they are lying. Better, of course, domestic varieties. But if there are none, take Granny Smith from imported apples - they perfectly retain texture.

How to prepare apples for filling?
Apples should be peeled and cut into large slices. Add lemon juice, lemon zest, raisins, cinnamon and Walnut (first it must be fried in a non-dry frying pan and chopped quite large) Well, honey is a must. Get the original spicy filling.

Besides apples, are there more original options?
Of course! Take a baking sheet, put a lot of tangerines around the duck, cinnamon sticks and put in the oven. Let yourself bake in degrees at 80-90 ° C, 2 hours or a little more, depending on the size of the duck.

How does the roasting time of a duck depend on the size and why bake for so long?
A duck weighing 2.5 kg will bake for approximately 2.5 - 3 hours. If the weight is greater, then further it is necessary to check its readiness during the baking process. Such a long time is necessary so that the protein does not break down, so that the meat remains pink, then the duck turns out to be juicy. After all, there is not much fat in the duck, there is nothing to melt here. If you bake a duck so as to melt the fat, you get dry meat. And in a duck, fat is important, because it also affects the taste. Excess fat during baking, of course, will go away, but some of the fat should remain inside.

How to achieve the juiciness of the filling?
If you stuff a duck with couscous or other stuffing from cereals, then a lot of juice and fat will be released from the duck during the roasting process ( about a glass), and the filling will absorb it. Couscous, rice or millet are highly absorbent. But if there is any doubt, butter can be added to the filling.

How to sew stuffed duck?
Culinary twine or thread. If there are no special ones, take ordinary threads, the thickest and most durable ones. The whole point of stitching is to pierce the fat, so use a thick needle. Well, a thimble wouldn't hurt either.

What's the best sauce to serve with roast duck?
The best duck sauce can be made using the juice of the same duck, which will leak out during the cooking process. I recommend frying onions, carrots and celery in equal proportions in olive oil, add two stars of anise there, fry more and add honey. Pour in the red wine, and when it has evaporated, pour in the duck juice and some water. Add salt, sugar and black pepper. You can also have some frozen lingonberries. Boil the sauce to thicken, then strain and separate the vegetables.

What's the best side dish for roast duck?
Tangerine chutney. Take equal parts white wine vinegar and sugar. Evaporate a little over high heat to make a syrup. Add cinnamon stick, chopped chili and ginger. Remove the zest from the tangerines, peel and divide into slices. Finely chop the shallot. Put all this in a bowl. When the temperature of the syrup is 80 ° C, pour over the tangerines and let stand until cool. Here is the original side dish.

Illustrations:restaurant press office

I give everything I have. And a lot has accumulated.

For example, this duck breast with a side dish. And with red wine, it will be a wonderful dinner, and if you also have guests ... No one will leave hungry and deprived.

Your guests don't eat poultry? What, afraid of bird flu? You're lucky. Give them a side dish without the duck, and enjoy the breast yourself.

So for 6 people to have:

Duck breasts - 3-4 pieces (each weighs about 200 g)
pink peppercorns 5-6 pcs.
juniper berries 3-4 pcs.
sea salt
olive oil 2 tbsp

For sauce:

1 cup cranberries

1/3 cup sugar

50 ml Jägermeister liqueur

spices - juniper berries, rosemary, pink pepper

We take duck breasts, carefully (you didn’t forget - without touching the meat under the skin and fat) - we cut it with a mesh

All spices are carefully crushed in a mortar

We rub the breasts with spices.

On a well-heated olive oil frying pan - first from the "fat" side - fry the breasts for 8-10 minutes, no more ..

Then we turn the breasts over and fry the same 8-10 minutes from the “diet” side. DO NOT OVERDRY!, the duck should be - a little damp inside.

We cut the breasts into slices a couple of cm thick, put them beautifully on a plate, pour plenty of sauce on top. Or we serve the sauce separately in portioned gravy boats.

For a side dish, you can cook potatoes baked in the oven with peeled slices.

It is advisable to take potatoes of one medium size, cut them into 4 parts, put them on a baking sheet, pour over with olive oil, sprinkle with coarse sea salt and rosemary, put another sprig of rosemary - this is a must for me! + a little garlic through a garlic press. I highly recommend putting garlic - the potatoes become fragrant and somehow festive, or something ... or summer ....

If you have large potatoes, then cut it in half lengthwise and cut into slices.

Bake all this potato beauty in the oven at 180 * -200 * C until very golden brown.

Don't forget to keep an eye on the potatoes!

Yes, I almost forgot about sauce .

Pour cranberries - fresh or frozen - with sugar, put in a saucepan and put on a small fire.

Stir continuously until boiling.

After boiling, add liqueur and cook for about 10 minutes.

Partially the berries will burst, and some will remain intact - this is normal.

Optional you can add nutmeg, a couple of crushed juniper berries, rosemary, pink pepper to the sauce - but this is not for everybody. Or if you don't have Jägermeister

For this sauce, I prefer Jägermeister liqueur. In my opinion, it somehow suits the game properly.

By the way, the sauce can (and preferably) be cooked in advance.

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Duck cannot be called a product fast food. Either it is marinated for several days, then it is baked for hours ...

But well thought out side dishes for duck are prepared simply instantly and favorably complement the wonderful taste of duck meat.

duck side dish recipe- chanterelles and spinach for 4 servings.

Melt in a saucepan 4 tbsp. l. molasses or honey, add 1.5 tbsp. l. wine vinegar, 2 tbsp. l. vegetable oil, 1 tsp unrefined peanut butter, salt and black pepper.

Remove from fire. Peel and wash 250 g of chanterelles, then quickly fry in a well-heated frying pan in half of the previously prepared mixture. In a separate frying pan, using the remaining mixture of oil, molasses (honey) and vinegar, stew 500 g of young spinach "Belaya Dacha" until the leaves wilt. Mix. Serve chanterelles with spinach duck breast, grilled and sliced.

duck side dish recipe — green salad with goat cheese and pears for 4 servings.

Melt 20 g butter in a frying pan. 2 dense pears cut into slices, removing the core, brown in oil, put on a paper towel, let cool. Put the mixture of lettuce leaves on a large dish, add the pear slices. Using a wet teaspoon, form 150 g of soft goat cheese small balls and put them on the salad. Season with salt, pepper, wine vinegar and olive oil. Serve with grilled duck.

duck side dish recipe- chestnuts with dried fruits for 4 servings.

Boil 150 g of chestnuts in boiling water, after making a cross-shaped incision on each, 20 minutes. Peel off the shell immediately. Or take a package of cooked chestnuts. Cut 2 large onions into cubes. In a large deep skillet, heat 4-5 tbsp. l. vegetable oil, fry the onion until translucent. Add quartered chestnuts, 100 g prunes and 100 g pitted dried apricots cut in half. Season with 1/3 tsp. freshly ground cardamom and nutmeg, pepper and warm over low heat, 15-20 minutes. Serve with braised duck.

Have a delicious meal, and now listen to my advice:

And then a slender body and a good mood are guaranteed to you!

Golden recipes of the best masters