2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Duck meat becomes much tastier and tenderer if it is soaked in the marinade before cooking. Fragrances with a fruity scent are indispensable for duck, they make it juicy and with a very interesting aroma. If you marinate the duck meat before cooking, it will be much tastier than if you cook it without pre-marinating.
Orange marinade is made from 1 orange, 2 tablespoons lemon juice, 2 tablespoons olive oil, half a teaspoon of dried rosemary, half a teaspoon of ground black pepper, 1 teaspoon of salt.
Squeeze the orange juice, grate the peel and mix with other products. Stir everything, put the meat in the marinade and leave for 1 hour at room temperature or for 4 hours in the refrigerator.
Marinade with apple cider vinegar is very suitable for marinating duck meat. Necessary products: 1 teaspoon salt, half a teaspoon black pepper, 2 pinches rosemary, 2 pinches oregano, 2 tablespoons olive oil, half a teaspoon apple cider vinegar. The meat is soaked in the marinade for 3 hours in the refrigerator and dried well with napkins before cooking.
Marinade with ginger is very suitable for duck meat, makes it tender and fragrant. Necessary products: a piece of ginger root 1 cm in size, 1 green onion, finely chopped, 1 teaspoon salt, 2 tablespoons water, 1 tablespoon white wine.
All ingredients are mixed by grating the ginger beforehand. Leave the meat for 2 hours in the refrigerator. After removing from the marinade, dry well.
Pineapple marinade makes duck meat very tender and with a refined exotic aroma. Ingredients: 150 grams of canned pineapple, 6 tablespoons soy sauce, 1 tablespoon brown sugar, 6 cloves garlic, 2 teaspoons grated ginger root, a quarter teaspoon chili pepper, ground black pepper and salt to taste.
All ingredients are mixed and the meat is left to marinate for half an hour. The meat is then removed and dried before cooking.
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Culinary Secrets In Cooking Duck Meat
Duck meat differs from chicken in that it is much more caloric and fatty than chicken. Therefore, one of the main points in its preparation is the removal of the layer of fat. This can be done in several ways. You can let the duck steam for half an hour so the fat will melt and drain into the pan.
Duck Grass
Duck grass / Polygonum aviculare / is an annual herbaceous plant of the Lapadovi family. The herb is also known as goose grass, red bean, wild bean, chicken herb, pachina, bean, cob, hen, yarrow, tansy, lizard, enevichka, marigold, duck feathers, cuttlefish, yarrow, rhubarb herb, haidushka yarrow, juniper.
Duck Cooking Tips
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 Meat Spices
The dishes prepared with duck meat are not very popular on the Bulgarian table. However, anyone who wants to diversify their menu and appreciate the magic of properly selected spices, can go on a culinary journey and compare recipes from around the world to cook duck with an exotic and interesting taste.
Duck Meat Sauces
You probably think that no comparison can be made between lamb and duck. But some people who have a sharper sense of smell even smell the characteristic smell of duck meat, which they consider particularly unpleasant. As for many, the unpleasant smell of lamb.
