2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Duck meat is quite fatty and has its subtleties in its preparation, which if the hostess fulfills, she will prepare a very tasty dish. Although both are feathered, it is not the same whether you cook chicken or duck - not only the recipes are different, but also the preparation of the meat before the actual cooking. Duck has a very large amount of subcutaneous fat.
1. Before you start cooking it very carefully you should wash it with water - inside and out;
2. One of the most important things when cooking duck meat is to have removed all the feathers from the bird - even if you buy it from a store, they are often not cleaned well enough;
3. If you want a crispier crust of the duck, you can smear it with honey - it will acquire not only a great taste, but also a very appetizing tan;
4. If you are on a diet, do not eat duck skin - it is very oily. To drain at least part of the fat, you need to make a few holes with a fork in different places;
5. It is best to roast the duck by placing a grill under it and a pan under which the fat falls under the grill. Pour water into the container so as not to burn the fat;
6. Before you start cooking the duck, be sure to remove the two glands that are located around the duck. If you leave them there, they will give a very special and unpleasant taste to the meat;
7. When cooking duck meat, you should know that the fillets of poultry are cooked much faster than the legs. Therefore, it is good to either cook them separately or take them out and leave the legs to cook for a while longer;
8. If you want to divide it into portions after it is well cooked, you must first start with the legs of the bird, then remove the wings and finally carefully separate the fillets, starting from the neck of the duck. If necessary, let the legs bake a little more in the oven.
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