The absence of an oven is not a problem. You can cook delicious duck on the stove in a frying pan. And today I will share such a recipe - a fragrant, tasty and juicy stewed duck with oranges.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Duck with oranges is a guest from French cuisine. Of course, this dish cannot be classified as a daily one, it is more festive, because You can't cook it quickly on the go. When planning to cook this dish, it is extremely important to buy a good bird. To do this, it should be remembered that the quality of a duck is judged by its fatness. If the bird is wild, then it is correspondingly poorly fed, and a coarse and dry dish will come out of it. If the carcass is excessively fat, it will have an unpleasant sugary taste, and besides, there may be problems with its digestion. Therefore, for the preparation of this dish, it is better to take a medium-sized bird, weighing about 1.5-2 kg.
It will also be useful to know useful tips for cooking duck. During its frying, pieces of duck should be pierced to melt the fat faster. Duck is fried from an hour to two hours. The specific frying time is determined by the size of its parts. This factor can also be determined as follows: for each kilogram of poultry, 30 minutes of frying and an additional half hour.
If the poultry is properly selected and properly cooked, then its meat will be very nutritious and tasty. After all, it contains a lot of phosphorus, protein and vitamins B1, B2. And duck contains twice as much vitamin A as chicken meat. But in the same proportion, duck has more fat when compared to chicken or turkey.
- Caloric content per 100 g - 230 kcal.
- Servings - 4-5
- Cooking time - about 2 hours
Ingredients:
- Duck carcass - 0, 5 pcs.
- Orange - 1 pc. large size
- Onions - 1 pc.
- Garlic - 3 cloves
- Bay leaf - 4 pcs.
- Allspice peas - 4 pcs.
- Hot pepper - 1/4 pod
- Vegetable oil - for frying
- Salt - 1 tsp
- Ground black pepper - a pinch
Cooking Duck Stew with Oranges
1. Clean the purchased duck, grease, wash and dry. Cut it into pieces and take out the half that you will cook. Send the rest of the bird to the refrigerator for another meal. I recommend throwing out the tail altogether, tk. it contains a gland with a secret designed to lubricate the feathers of a bird. Therefore, there the fat has a particularly specific smell.
2. Heat a frying pan with vegetable oil and put the pieces of duck to fry. Set high heat and cook until golden brown on both sides. The frying time will be no more than half an hour. If the bird starts to burn, then lower the temperature.
3. Wash the orange well; manufacturers treat its peel with chemicals. Then cut it into medium-sized pieces. Peel the onion and cut into large half rings.
4. Heat a frying pan with vegetable oil and sauté onions over medium heat.
5. When the onion is clear, add the oranges to the skillet and cook until lightly browned.
6. Add the fried duck to the pan to the fried onions with oranges.
7. Pour in 50 ml of drinking water, season with salt, pepper and all the herbs. Boil, cover the skillet with a lid and simmer the food over low heat for about an hour and a half until the duck reaches a soft consistency.
8. Serve the cooked duck to the table along with stewed oranges and onions. The dish turns out to be very elegant and tasty, because under the golden brown crust that covers the duck, there is tender meat saturated with orange aroma.
See also the video recipe on how to cook duck. Program "Everything will be delicious."
