How to Cook the Tenderest Duck in the Oven: Secrets and Recipes

Cook the duck in the oven so that it is tasty, not dry, interesting, original and not fat, quite difficult, believe me. Without practice, skills and theoretical horseshoes to pull such a dodge with your ears is quite problematic. Of course, there are cooks from nature – they are given everything easily and at once, they feel the products and intuitively implement recipes of any complexity, not looking at the cheat sheet, but such will hardly ask Mr. Google how to cook the duck in the oven. Today’s conversation is with those who love to cook, do it with inspiration and excitement, but listen carefully to the recommendations and advice of experienced people.

So, let’s start with the fact that the duck in the oven is not the easiest dish to prepare, however, it is worth admitting that in many families it is a completely traditional meal, which with pathos, dances and tambourines are prepared on especially solemn occasions. Duck with apples, duck in the foil, duck with quince, duck in wine, duck so, duck Xiak, duck in a new way, the old way, in a clever way – the variants of darkness. What to choose, not to spoil the bird and please the family and personal culinary ego excellent result? Let’s deal with it.

How to choose a good duck for baking

Oh, just don’t have to raise the edges perplexed, mentally turning to the author of the article with a question like “What should I choose? Came, bought – that’s the whole parsley! ”. The right bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything go by its own accord and standardly and traditionally rely on “maybe”, no one argues, but still it’s better now to think a bit, pay attention and tick the head so that you don’t get angry with yourself for wasted money and time.

So how to choose a good duck? On the market, with a higher probability you will be offered an individual of old age who has not quacked for a long time, but only occasionally uttered duck maxims with a faint smoky … hoarse voice. You can identify such a young lady by carefully looking and, sorry, tinging her bust: the “young” bones are soft, and the chest can be slightly bent; “Grannies” of the same blasphemy in relation to their own loins will not allow. Pay attention to manicure: the claws of a young duck are even and parallel to each other; the claws of the old bird often “look” in different directions, they are tough and durable. Well, and another clear sign of age – wrinkles: the old duck above the beak should have many, many folds, and the smaller the folds, the younger the waterfowl.

The chances of you slipping a Pithecanthropus from the time of the Paleolithic in the supermarket are, of course, much less, however, and here you should be on the alert. Do not forget about the obvious signs of a young high-quality bird: fat should not be thick, dark yellow (the lighter the more pleasant), the size is better the smaller the larger, the skin is whole, without darkening, internal fat – without a characteristic greenish tint, the stock is not sour. If you have a choice, give preference to an unpacked bird: who knows what is hidden under a sealed vacuum film in which the duck is tightly wrapped?

So, when the choice of poultry is made, it is worth making a choice of recipe. What do you personally like? What are your family preferences? What to cook so that the family purrs with pleasure?