Recipe for boneless stuffed duck. Stuffed duck without bones

Before cooking, the duck should always be singeed, plucked out the stumps, washed and wiped dry. If a novice hostess decides to cook such a delicious dish as stuffed duck without bones, then she will have to work a little - to choose almost all the bones from the carcass.

Part of the bones can be removed from the side of the neck by cutting off excess skin. The “fork” bone is removed first, followed by those that can be obtained. The rest is better to pull out from the side of the peritoneum. The sternum must be removed carefully so as not to tear the skin on the chest.

For easier separation of meat from bones, it is better to help yourself with a short sharp knife. The tendons are carefully cut off so as not to cut through the skin. The bones in the wings and in the lower part of the shin must be left so that when stuffing the duck, the filling does not come out.

The boneless duck carcass is rubbed with a mixture of salt and pepper and set aside for a while while the filling is being prepared. Rice is boiled, washed with hot water, leaned back on a sieve. Fresh mushrooms are fried with onions and carrots in a little oil.

Salt is added at the end of frying. Dried mushrooms are first soaked, then boiled until soft and drained, chopped and only then added to onions with carrots. The stove is lit and set to 180-190ºС.

Fried vegetables are mixed with rice. The carcass is stuffed with stuffing. The incision on the weft is sutured with simple threads. The duck is placed in the oven for 1.5 hours. If the duck is placed in a goose-cooker, then during cooking it must be turned over so that it bakes evenly and does not burn.

You can put the bird on the grill, and put a sheet with chopped potatoes under the grill. Fat from the duck will drain onto the potatoes - it will be baked and will be very tasty. You can wrap the carcass in foil or parchment - it will also turn out very tasty!

Never be afraid to do what you can't. Remember: the ark was built by amateurs. Professionals built the Titanic. Dessert without cheese is like a beauty without one eye - Jean-Antelme Brillat-SavarinSeize the moment. Think of all those women on the Titanic who forgot dessert. - Erma Bombeck My weaknesses are food and men. It's in that order. - Dolly Parton If you went to the store for bread, the chances that you will leave with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schultz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I'm afraid of Hennessy heartburn or caviar allergy, that in a large apartment on Rublyovka I'll get lost at night and die. - KVN song Everything that I like in life is either immoral or it makes you fat. - Francois de La Rochefoucauld I use wine in my cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese?" - Charles de Gaulle What a disgusting thing, what a disgusting thing is your aspic fish! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - The heroine of Audrey Tautou in the film "Fatal Beauty" In major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds ami!" - Cindy Garner Camembert... that's another friend of a man in a time of need. - Georges Clemenceau Are you crazy? A dear friend from afar flies in for a minute - and you have no cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour, croissant!" It makes me want to go to Paris and open a bakery "Hello, toast!" I will open a bakery "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen Robot will never replace a human! - Cannibal If you want to know me, eat with me. - James Joyce Uh, dear! What is a peacock-mavlin? You don't see - we eat... - Genie from M-f "The Adventures of Munchausen" If the country does not have at least fifty varieties of cheese and good wine, then the country has reached the handle. Salvador Dali By chewing food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, "12 chairs" Nothing decorates the table like firecrackers in olive oil! - Popular wisdom. If guests suddenly come to you, and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena MolokhovetsA honey... I can't understand what the secret is... If there is honey... then it's not there right away! - Winnie the Pooh I will be photographed today for the magazine "Skilled Culinary". I need to take a shower and buy new insoles! - Freken BokYa has not eaten lobsters for three days. - A snickering official (KVN joke) Hunger is not an aunt - she will not run away into the forest. - Folk wisdom Nothing improves the taste of homemade dishes like studying prices in a restaurant. - folk wisdom

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So. Where to begin? Of course with the removal of bones. In fact, bones are not that difficult to cut if you know the anatomy of a duck. The main thing is patience and instructions for removal. I won't be able to provide pictures, but if you type on the Internet or if you have the book Good Food - Bird, with due diligence and patience, you can do it in an hour. What are the benefits of bone removal? It's just that your guests' eyes will widen when you cut the finished duck like a sausage. I will try to describe approximately the procedure. Turn the skin inside the neck. Cut off excess skin from the neck. Locate the collarbone (breast bone). With a small sharp knife, carefully cut off all sides of this bone and pull it out with force. If you cut it completely, it will be easy. Carefully trim the meat around the bones. It will be difficult to turn the meat inside out, however, with a knife just behind your finger (finger feel where the bones are and where the meat is), cut the meat from the bones. Do not forget that the bones in the wings and legs should remain. From the side of the sternum, after a while you will expose two flat bones. Find the junction with the shoulder blades and with the lower part of the skeleton. Cut the tendons between these bones and try to break and pull them out. Find the shoulder bones. Trim them on all sides and pull them out. Further it will be easier. Keep trimming the meat. On the other side of the duck (from the side of the tail), find the spine leading to the tail and cut it near the tail or cut it with scissors. Then it was easier for me to cut the bones from the side of the belly. In this way, I completely separated the skeleton from the meat (I forgot to say, from the side of the spine and from the side of the sternum, the skin is attached to the bones through a thin layer of fat. Be careful not to tear the skin when cutting off the bones). I butchered two ducks at once. Because the last time I made this dish a long time ago, it took me about an hour to make the first duck. But I spent only twenty minutes on the second one (although I still broke the second skin, which indicates that there is no need to rush).

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And now attention! This is the most important part! If you want to impress someone, say: - Dear! Look! and at this point, pull the skeleton out of the carcass. The effect will be amazing! --- Well, having spoiled four carcasses and on the fifth having received the desired result, put this leather bag with muscles aside.

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Soak mushrooms in warm water for 20 minutes. Boil the rice, after washing it several times until the water is clear. Rice should be slightly undercooked. Rinse again in cold water and dry in a colander. Boil sausages in a small amount of water so that the taste does not go into the water, cut into one and a half centimeter pieces. Dry the mushrooms on a towel. Sauté mushrooms in hot oil in a frying pan for one minute, stirring until browned on all sides. Add rice and sausages to it, mix. Add two tablespoons of salt, mix again. Add pepper. Brush the inside of the duck with grated fresh or ground dried ginger. Lubricate the inside with the remaining salt. Stuff the duck with the stuffing. Remember that the stuffing will expand as it bakes, so don't stuff the duck too tightly with it. Fasten the holes with either toothpicks or twine with a gypsy needle. At the bottom of the oven, place a deep baking sheet or dish with water (about 4 centimeters of cold water). Water is needed so that the dripping fat does not burn. Place the rack in the oven with the duck in the middle. Preheat the oven to 190 degrees, put the duck breast side up and bake for an hour and a half. Be sure to let the duck stand for about twenty minutes on a dish so that the meat rests and becomes soft.

Recently, our traditional chicken dishes have been replaced by stuffed duck. There are many recipes for poultry with different fillings. For those who prefer the classics, we recommend preparing buckwheat, mushroom or vegetable filling. We advise sophisticated gourmets to pay attention to recipes with fruits, quince, nuts and cherries.

Stuffed duck in the oven is a tender meat with a delicious crust and a hearty side dish. Today we will cook stuffed duck with rice. The recipe is not difficult, but the result is amazing.

Ingredients:

duck;
rice - 200 g;
bulb;
carrot;
spices.

Cooking method:

We rub the duck with spices, you can use a standard set of salt and pepper, or buy a ready-made blend of seasonings specifically for duck.
We pass the chopped vegetables in oil, boil the rice and mix it with vegetables, for a change, you can add a little raisins.
We stuff the duck with the prepared filling, when the edges are completely filled, it is not necessary to sew up.
We put the bird in a baking bag, first marinate it for five hours in the refrigerator, and then bake it in the oven for two hours at a temperature of 180 degrees, cut the bag in half an hour and open the duck so that a delicious crust appears on top.

Recipe for cooking with apples

Duck stuffed with apples is not just a delicious dish, but a real classic in cooking. In many countries, you can find recipes for baked duck with fruit. True, some housewives refuse to cook duck meat because of its specific smell. Perhaps they do not know that the rump must be cut out of the duck, which is the source of the unpleasant odor.

Ingredients:

duck;
500 g of apples;
lemon;
spices.

Cooking method:

Cut apples into cubes and sprinkle with citrus juice. For the filling, it is better to use winter varieties, as they are denser in structure and do not boil soft when baked. For more flavor, fruit can be sprinkled with cinnamon.
We rub the duck with any spices of your choice and stuff it with fruit.
We spread the bird in a mold and put it in the oven for two hours, every half hour the carcass should be poured over with the released juice.

How to make with cabbage

Duck is inherently heavy, filling and fatty meat, so lighter ingredients are suitable for stuffing. It can be not only fruits, but also vegetables, such as cabbage. In our recipe, we will use sour sauerkraut, a flavor that pairs well with duck meat.

Ingredients:

duck;
500 g sour cabbage;
bulb;
50 g butter;
two spoons of honey;
a spoonful of lemon juice;
two cloves of garlic;
20 g mustard;
50 g olive oil;
a mixture of peppers, salt;
a spoonful of herbs.

Cooking method:

First of all, we will prepare the marinade for the duck. To do this, combine olive oil with honey, mustard, herbs, chopped garlic and lemon juice. Lubricate the bird with the finished marinade, cover with a film and put in a cool place for 12 hours, at least 8.
Chop the onion into small cubes and saute in butter. Then we put the sauerkraut, and simmer the vegetables for five minutes.
We stuff the duck with the prepared filling and put it into a mold, pour over the marinade, cover with foil and send it to the oven at a temperature of 200 ° C, cook from 1.5 to 2 hours, half an hour before the readiness, the foil can be removed.

Stuffed duck with buckwheat

In the process of roasting, a lot of fat and juice are released from the duck, so the buckwheat in the bird turns out to be very tasty and fragrant. Together with cereals, you can bake dried fruits, walnuts and sesame seeds, it turns out a very unusual and rich dish.

Ingredients:

duck;
carrot;
bulb;
150 g of buckwheat;
five garlic cloves;
lemon;
red and black pepper;
a pinch of nutmeg;
a few branches of any greens.
salt.

Cooking method:

To make duck meat tender and juicy, it should be kept in a marinade. For this we combine citrus juice with a little oil, pepper, minced garlic, nutmeg and salt. Leave the duck in the prepared marinade for 4-5 hours.
For the filling, boil the buckwheat, pass the onions and carrots in oil. We combine cereals with vegetables, chopped herbs and fill the bird's carcass.
Duck stuffed with buckwheat will turn out more appetizing if baked in a sleeve. We cook the dish for an hour at a temperature of 200 degrees.

Roast bird without bones

Meeting guests always requires a special approach to the preparation of festive dishes. Of course, you can not bother and bake the duck in your sleeve or stew it in a duck bowl, but if you want to show off your culinary skills to your guests, then cook them a festive boneless duck with dried mushrooms, rice and Italian sausages.

Ingredients:

duck;
100 g dried mushrooms;
a glass of rice;
four Italian sausages;
salt pepper;
fresh ginger, spicy herbs.

Cooking method:

The most important thing in preparing such a dish is the removal of bones. To do this, you will need 30 minutes of time and knowledge of the anatomy of a duck. But, if you do not have such experience, then the Internet will help you. We will try to tell you how to get the bones out of a bird.
First of all, turn the skin from the side of the neck and feel for the breast bone. We take a small sharp knife, cut around the bone and pull it out with all our strength. The main thing is to clean the bone well from the meat, then it will be easier for you to pull it out.
Now we move on and feel for two flat bones, find the place where the two bones connect, the lower part of the skeleton and shoulder blades, cut the tendons and pull them out.
Next, from the side of the tail, we grope for the spine, also cut off the meat, cut it near the tail and pull it out. Leave the bones in the wings and legs. That's all you have a ready-made bird carcass without bones.
We turn to the filling and we will stuff the duck. Soak mushrooms in water for 15 minutes, boil rice and sausages.
Fry the mushrooms in hot oil, after a minute add rice cereal and sausages to them, salt, pepper, simmer slightly and turn off.
From the inside, grease the bird with chopped ginger, salt, herbs and stuff it with the prepared stuffing, fasten the edges.
We heat the oven to 190 degrees, put the duck on the grate, and under it we put a pan with water so that the fat that the duck will secrete does not burn. Cooking 1.5 hours.

Cooking with potatoes

The classic stuffing for roasting poultry is potatoes. Such a product is in perfect harmony with duck meat, as well as sauerkraut, fruits and other products. In order for the duck to turn out not only tasty, but also beautiful, cut off excess fat from the tail, legs and edge of the wings, as they burn under the influence of heat.

Ingredients:

duck;
12 medium potatoes;
two spoons of honey;
a spoonful of mustard;
two tablespoons of lemon juice;
three cloves of garlic;
bulb;
salt.

Cooking method:

Cut the garlic cloves and onion into half rings and sauté until golden brown.
We combine honey, mustard and citrus juice. Soak the duck together with salt with the prepared mixture and leave to marinate for at least 2 hours.
For the filling, pre-boil the potatoes, adding onion and garlic to it.
We stuff the pickled bird with potato filling, put it in a mold, cover with foil and put it in the oven for 1.5 hours, half an hour before the duck is ready, open it slightly.

Duck stuffed with pancakes

Duck stuffed with pancakes is a festive treat of Russian cuisine. Cooking such a dish will require a lot of patience and strength from you, but as a result you will get juicy meat with mouth-watering pancakes and fragrant fruit filling.

Ingredients:

duck;
twelve pancakes;
bulb;
carrot;
a glass of boiled rice;
one pear;
one orange;
120 g of grapes;
boiled duck liver;
50 g butter;
salt pepper.

Cooking method:

Rub a mixture of ground pepper and salt into the carcass dried with a paper towel. We leave the bird for three hours, and preferably for knocking. After that, you need to rinse it and dry it again.
We put the carcass breast down, cut and separate the bones from the meat, leave the wings and legs.
For the filling, chop the onion, carrot, sauté and mix with rice groats.
Grind duck liver, orange, pear and grapes.
Now we stuff pancakes with different fillings, that is, we make three pancakes with rice and pear, three pancakes with rice cereal and orange, then with rice and grapes and with cereal and duck liver.
We stuff the duck with pancakes, tightly tighten the edges with a thread. Soak with butter, sprinkle with spices and put in a mold so that the seam is at the bottom.
Cover with foil and bake for an hour, then open and cook for another 15-20 minutes, temperature - 190 ° C.

Bird stuffed with prunes

Duck meat with prunes, like duck with apples, is an immortal collection of world cuisine. Dried plum gives the stewed meat a special taste and aroma. Poultry can be cooked whole or in portions, and rice or fruit can also be added.

Ingredients:

duck;
450 g dried plums;
three cloves of garlic;
ground and allspice pepper;
salt.

Cooking method:

We flavor the carcass with a mixture of salt, pepper and chopped garlic, leave for several hours.
Dried fruit is steamed with boiling water.
We stuff the bird with dried fruits, sew it up and bake in the oven in the sleeve or under the foil for 1.5-2 hours, the temperature is not higher than 190 degrees.

Everything came together in this recipe, as if by accident - dried porcini mushrooms again brought to me from Montenegro, boiled rice left over from dinner, duck bought spontaneously. And the dish was also born in fantasy, I suddenly thought that I had already freed the chicken from the bones, and the duck seemed to be specially created for this, it’s not in vain that they say about it: one has a lot, and two have not enough. Another thing is a stuffed bird freed from bones, which can be cut into slices and fed to the whole family.

Yes, and there is another moment of amazing coincidence in this story. When I was preparing the dish, I watched the film “Julie and Julia” directed by my husband in parallel (who have not watched it yet, I highly recommend it - we cooks, it is especially interesting), I already freed my duck from the bones, but the young heroine of the film, who prepared dishes from the book of the famous cookery Julia Child, was just ahead, and she was very afraid that she would not cope with this task and therefore she left this dish at the very end of her culinary experiments based on the book of the famous writer.

I want to add that the stuffing for the bird can be very different, based on your tastes, but it should be borne in mind that minced meat for duck is too heavy.

We will need:
duck weighing 1.5-2 kg - 1 pc.
boiled rice - 2.5 cups
dried white mushrooms - 30g
olive oil - 3 tbsp.
teriyaki marinade (soy sauce) - 2 tbsp.
salt

Wash the duck thoroughly, dry it with paper towels and free it from the skeleton, starting from the bottom, cutting the joints of meat and bone with a sharp knife.

In 20-30 minutes, depending on skill, we will have a duck carcass freed from bones. By the way, the duck is even easier to free from bones due to the fact that it is more fat, there was not a single breakthrough on the skin. I kept the lower leg bones and wings.

Combine teriyaki sauce (you can replace it with soy) and olive oil, beat with a fork.

We put the duck in a suitable dish, coat with marinade on all sides, pour the rest on top and leave to marinate for 40-50 minutes.

During this time, you can cook rice and soak dried mushrooms, pouring them with warm boiled water. Instead of dried mushrooms, you can, of course, use fresh, boiled or fried ones.
Mushrooms cut and mixed with boiled rice.

Then we stuff the bird's carcass with stuffing, sew the hole or chop it with wooden toothpicks, as I did.

We put the duck in the roaster, you can add additional salt and bake in the oven for 80 minutes at a temperature of 220 degrees. In order for the bird to brown evenly, it is worth turning it over once during baking.

Serve by cutting the duck into slices, using the stuffing as a side dish.

Bon appetit!!!