How can I cook a duck

Perhaps it is better to tell than the duck better chicken in the culinary sense. The modern industry of growing and processing of meat has a huge share of chicken production. That's production. This is a very popular bird is grown in greenhouse conditions on biokormah, so much cheaper than other chicken meat, mild taste and quite versatile. Will not go into an analysis of what is being fed hens in large plants, but whoever ate a village chicken, instantly detects the difference. For those who do not eat: the difference is the same as between the meat and sausage, that is awesome.
There are two kinds of ducks - the village and farm, that is shopping. Shopping softer and closer to the chicken to taste, with less fuss. Perhaps for the first time cost to buy just this (the next time to find the village and compare). Duck choose the size of the container in which to cook. Simply put, imagine if it will fit into your utyatnitsu or on a baking sheet. (Do not forget about adequate space and lining the edges.) Ducks are from 1,5 to 2,5 kg. Village ducks look larger, yellowish skin tone, a lot of fat under the skin and in the tail. The animals are fat, so they, like geese, baked with stuffing. Bake the duck does not necessarily entirely, you can put out, but all it looks much tastier and more effective.
In preparing the duck most Frenchmen succeeded, so will be ready with an eye on their vast experience, but given our realities. Bake the duck itself, of course you can, but it will be tastier with a stuffing (stuffing). Duck "friends" with many components, and pretty hard to miss. Listen to yourself that you would like a duck, given that it is quite oily. From the classic fillings can be recommended: cooked cereals (buckwheat) with onions and garlic, vegetables (sauerkraut), fruits (apples, cherries), sour berries (bilberries, cranberries), dried fruit (apricots, raisins, prunes), citrus (oranges, lemons), roots (potatoes, celery). The stuffing can be done not only uniform but also to combine several types.
In addition to filling needed seasoning. As a minimum, this will be the salt, black pepper, basil and onions, and the maximum is limited only by imagination and common sense. Recommendations for guidance:

    * For the duck, and any other poultry seasoning best - it's green. Thyme, dill, basil, parsley.
    * Coriander is suited to all types of meat, the bird too. Loves moderation.
    * Cumin want to pound fines. Roast cumin unbeaten hate to get stuck in your teeth.
    * Med. You can "relate" to them a few dry spices and rub the duck mixture, you can just smear honey inside. Honey does not like high fever, not mazhte duck outside.
    * Cranberry depending on the quantity and condition will be filling or sauce. Replaces the lemon.
    * Garlic - the amateur. Interesting choice for the ducks: garlic + honey.
From cookware and tools for cooking duck you need:

    * Utyatnitsu or suitable size thick-walled glassware with high bumpers.
    * Instead utyatnitsu can use a baking sheet with high walls.
    * Fork with sharp teeth (piercing the skin).
    * Blades, but rather large fork (made of plastic or wood, if the non-stick coating) for turning. More convenient to operate two such plugs or spade and fork.
    * Capacity of water. Is in the pan.
    * Aluminium (food) foil. May need to "fine tuning" control the degree of crackling, to protect the wings and bulging parts, as well as for vystilaniya baking, if desired.
    * Grill (in the case of cooking "on grid").
The French cook duck with oranges (classic version), or artichokes (in olive). Oranges stuffed duck itself, of which the same sauce is made with white wine and garlic and pepper. Starting from the basic version with apples, you can vary the dish by adding an orange or orange sauce to cook for watering. For the sauce take a few oranges, a little dry white wine, thyme (savory), and bay leaf.
Farshiruya duck, just like any other bird, remember that the stuffing tends to expand, and duck meat can be expanded not only outward but inward. These small quantities at a very dense stuffing can be critical - the seam gets going, and the filling will come out before the end of cooking. To avoid this, leave some leeway in the cavity, or simply stuffed, not sealing.
Duck cooking time will vary on the degree of freshness (fresh longer), marinating, the value of duck dishes and the nature of the furnace. In any case, the duck is prepared at least an hour and no more than two hours. Let me remind you that all this applies to the whole duck, not to the individual parts that use a slightly different mode of cooking. A whole duck is much more spectacular on the table and has great taste benefits.
Prior to the baking preheat the oven necessarily a good thing. Cook on middle shelf, and on the bottom put a bowl of water, the level that keeps the 1-2 cm Duck does not like high temperatures, so she dries quickly covered with a crust and baked through evenly from the inside. For baking, use the following principle: the first 10 minutes - the maximum flame temperature of the oven 230-250 degrees, the next 10 minutes reduce the temperature to 200, and the remaining time to cook at 180. Any meat like being watered juice, duck is no exception. Fat drips out very well watered the duck every 10 minutes. In addition to a thorough watering juice, duck should turn every 20-30 minutes. Start to bake, put the duck on his back, and turns a few times during cooking.
For the duck, there are many fragrant sauce that refreshing taste. A striking example - cranberry sauce. Cranberries - berry tart, with a fatty duck goes well, the high contrast between the meat and sauce helps to experience all the delights of meat flavor. The composition of a sample, there may be some changes in the proportions and components:

    * 200 g of cranberries;
    * 2 tbsp. olive oil;
    * 500 ml of water;
    * 3 tbsp. spoon of honey;
    * 4 cloves garlic;
    * 2 pinches of salt;
    * 3-4 teaspoons of sugar;
    * Spices (cinnamon, cardamom, cloves);
    * Basil.
Cranberry crush (no blender or mixer) in a mortar or tolkushkoy, add water and oil. Put on medium heat and, stirring constantly, bring to a boil. Reduce heat to low and, stirring, Uvarov for 10 minutes, uncovered. Add salt, sugar and garlic (finely chopped), stirring, hold the fire another 3 minutes. Add spices, basil and honey, stir, turn off the flame and cover with lid.
Ready to duck out onto a plate, remove the skin, baked apples and other fillings Put around. Serve the sauce in separate bowls.
Go to any meat, and even more so, to fatty duck very good fit dry red wine. Ideal in this case are the French wines of Bordeaux and Burgundy. Like rich wines of northern Italy, New Zealand, South America, Moldova and the Southern Crimea. Fruit sauces are best combined with a merlot and a sauce of honey and berries suitable pinot-gris and riesling.