Christmas duck or chicken with oranges

We need to, you guessed it, dvuhkilogrammovy duck or chicken. However, in our experience, these are not representative of waterfowl so much meat, it seems at first glance. And if for Christmas or New Year's table expected no more than three people or one man from the category of "like-good-eat", you will have to buy a couple of these birds. Well-cooked chicken or duck - a wonderful dish for any occasion.

If you've never cooked anything bulky like a duck, and past experience is only read from the above information and vague memories of long ago prepared Olivier, remember: that European duck, which is available to us, devoid of feathers and duck is in deep frozen. This lends itself to voluntarism thawing the large lump much more reluctant than usual chicken

If you have planned removal of ruddy ducks around midnight, then remove this lump out of the freezer in advance. Free future culinary triumph of the heroine of the film, and leave the duck to thaw. But, do not just leave Snow White feather on the table. Construct useful construction duck let rest in a colander, to the bottom of a large pot put an inverted plate, cover with a lid. Defrosts duck or chicken should not swim in its water, where with a tremendous start divorce microbes.

The following remark. Duck and chicken meat comes on the shelves of stores in a makeweight, ie inside the bags are liver and heart. We also recommend you to save a duck from the tail. This is where the duck keeps a special substance that lubricates the feathers, making them waterproof. We do not think that will be an excellent duck fat fragrant addition to your New Year's table.

Before you succumb to duck or chicken frying, rinse it and spend epilation feather stumps, dry using paper towels. Rub the duck with salt inside and out, in addition, you can rub the inside of a duck marjoram.

Clear pound of apples peeled, cored and cut into slices. Slices mixed with washed raisins and sugar. The resulting mixture into a duck shove and sutured. Pedantic Germans and do they have so intended. Thighs and wings attach to the duck carcass, and then after cooking duck will vraskoryachku. If it is the last effort trying to escape and run away from the oven.

Oven for a duck or chicken is heated to 200-220 degrees. Duck put on the grill, and under it drizzled a saucepan with water. Slide the whole thing to the lower level. Nature with exquisite taste can put a duck rosemary or thyme. Overall, duck ennobled, in particular - not so much fat smells.

So the fat drips out quickly, from time to time undergoes duck "liposuction", that is necessary to pierce the skin with a toothpick under the wings and legs. Make sure that both the chicken or duck produces juice, and at the moment when he zabronzoveet, diluted with a glass of hot water. Continue straight ahead this juice should be poured duck, and to the extent that, as the liquid will evaporate, add boiling water. Roasted duck or chicken depending on its size, usually a half or two hours. There is a curious rule: 30 minutes per kilo + 30 minutes top. 10 minutes before the duck is ready, lubricate it with salt water and turn on the oven to maximum. Duck skin will become beautiful luster. To duck easier to cut, it can be wrapped in foil, cover with a towel and wait 10-15 minutes.

Melt the butter in a frying pan and fry it 50 g peeled almonds. Looking forward to when he will get a golden color, and take out. To the oil add another 30 grams, after it melted, warmed up in smelling almond butter cooked rice.

Thinly cut the zest from one orange and cut into strips. Mix it with honey, sugar and two tablespoons of orange juice. Boil and boil. Add the juice from the roast, boil, add the starch diluted with water (1 tbsp. Spoon), salt.

Further, duck should be released from fillings. The latter lay in the center of the oval dish. The duck is placed on top. On both sides decompose Fig. All sprinkle with almonds. Merry Christmas!