Indian duck: recipes for preparing delicious poultry dishes

When thinking about what hot dish to prepare for the New Year, take note of the Indian duck recipes. It is not difficult to prepare, and the time spent will give you a poultry dish with a delicate, original taste. Also take note of the recipe for chicken Kiev; this restaurant dish is perfect for a holiday table.

What is an Indian duck? No, this is not a hybrid of a turkey and a duck, as you might think. Muscovy duck, as this bird is also called, is native to Mexico. And the name came from a growth over the beak, similar to a turkey’s.

This variety of poultry is interesting not only for its name, it is distinguished by its taste. The meat is not as fatty as duck, more tender than turkey, and has a richer taste than chicken. Its taste is compared to wild duck, but it does not have the specific smell of game.

Dietary and balanced in terms of the content of useful substances, turkey meat is recommended to be included in the diet of those who are watching their weight, as well as in the children's menu.

You can cook this bird in different ways - whole, in pieces, using an oven, a duck roaster or a slow cooker.

Indoutka - a recipe for the New Year

This recipe can be prepared not only for the New Year, but we associate this particular holiday with oranges and tangerines. Indian duck cooked in orange marinade and also decorated with orange rings is perfect for the New Year's table.

Ingredients:

Indian duck carcass - 2 kg.
orange - 1 pc. for marinade + 2 pcs. to decorate the dish
garlic - 3 cloves
ground black pepper - 1 tsp.
ground paprika - 1 tsp.
mixture of Italian herbs - 2 tsp.
vegetable oil - 1 tbsp. l.
rosemary - 1 sprig
salt - 0.5 tbsp. l.
sleeve for baking

Step by step description:

Prepare the bird for baking. If the carcass has already been processed, then you only need to wash it well outside and inside, and dry it with a paper towel. If the carcass is unprocessed, then it is necessary to remove the feathers, singe and remove the insides, and then wash and dry.
Prepare the marinade. Squeeze the garlic into a bowl using a garlic press, add all the seasonings specified in the recipe, salt, vegetable oil, squeeze out the juice from one orange. Stir the marinade with a fork until the salt is completely dissolved.
Place the carcass on a plate, coat the outside and inside with marinade. This can be done with a spoon, a brush, or better yet, with your hands, rubbing the marinade well into the body of the turkey. Wrap the prepared carcass tightly in cling film. Place to marinate in the refrigerator overnight.
The next day, remove the bird and remove the film. Pour the marinade that has drained onto the dish inside the carcass and place it in a baking sleeve. Tie the sleeve on both sides, place on a baking sheet and place in an oven preheated to 180 degrees for 1.5 hours.
Remove the pan from the oven, carefully cut the sleeve, and transfer the bird to a plate. Pour the juice that formed during baking into a separate bowl.
Remove the remnants of the sleeve, wash the baking sheet, grease it with vegetable oil, put in the turkey and pour most of the juice onto it. Place in the oven. After 20 minutes, remove and pour in the remaining sauce, bake for another 15 minutes.
Place an orange cut into circles along the edge of the dish, place the prepared turkey in the center, garnish with herbs and serve.

Roasting time depends on the size of the bird. It is believed that each kilogram of meat should be cooked for approximately one hour. Accordingly, a 1.5-kilogram bird will take 90 minutes to cook; keep a two-kilogram bird in the oven for 2 hours.

We choose not to harm: signs of the right carcass

Any game is selected for freshness and youth: the first is an axiom, rotten meat will not bring any benefit. As for age, the concept “dietary” can no longer be applied to an old Indian duck, and a small amount of fat is one of its main advantages.

How do you know when buying whether it is good or not?

Smell the carcass: the smell should be pleasant; if there is mustiness, the bird is stale.
Examine the Indian duck: the normal skin tone is creamy, uniform, the surface is without strange tubercles or defects, there are no feathers. The meat ranges from pale scarlet to light pink.
Feel the bird: when pressed with your finger and released, the surface quickly levels out, the meat is moist (without stickiness), dense, and has good adhesion to the bone.
Look at the tip of the keel bone to determine its age: there should be only white cartilage on it.

Take only chilled, frozen is not as tasty.

Recipe for making Indian duck in a sleeve with prunes

Try cooking turkey with prunes; even the most picky gourmets will appreciate this dish. During baking, the meat is soaked in the juice of dried fruits and spices, it turns out juicy, sweetish, with a pleasant aroma.

Required Products:

Indian duck - 1.5-2 kg
prunes - 400 gr.
garlic - 5 cloves
mayonnaise - 100 gr.
spices (coriander, pepper mixture)
bay leaf - 2 pcs.
salt
sleeve for baking

How to cook:

Rub the prepared carcass inside and out with salt and spices, leave for 2-3 hours in a cool place.
While the duck is marinating, prepare the filling. Rinse the prunes under running water, place in a bowl, pour boiling water for 10 minutes. Drain the water, dry the prunes with a paper towel. Cut the garlic into small pieces, mix with prunes, add spices and bay leaf.
Place the filling inside the carcass and sew it with thread so that the juice that will be released during baking remains inside the carcass.
Place the stuffed bird in a baking sleeve, secure the sleeve on both sides, place on a baking sheet, and place in the oven.
Bake at 180 degrees. After 50 minutes, turn the carcass over and put it back in the oven for 50 minutes. Remove the baking sheet from the oven, cut the sleeve, apply mayonnaise to the carcass with a brush and place in the oven. In 20 minutes the dish will be ready.

When baking in a sleeve, you must remember that very hot steam is formed inside. Be careful when cutting the sleeve to avoid getting burned.

Culinary secrets

In order for turkey, cooked in the oven in pieces, to be soft and juicy, you need to know several features of its preparation.

When defrosting, the bird loses a lot of liquid, causing it to become drier. Therefore, for baking, it is recommended to take meat that has not been frozen. If you still intend to cook frozen turkey, allow it to thaw in the main compartment of the refrigerator, then it will lose a minimal amount of moisture.
Baked turkey will be tastier and juicier if it is pre-marinated. You can limit yourself to salt and a spicy mixture, but often seasonings are supplemented with soy sauce, orange or lemon juice, vegetable or butter, sour cream, mayonnaise, and mustard.
The cooking time depends on the size of the poultry pieces. The breast of the turkey will be ready in an hour and a half, the legs of the bird will be baked in 50-80 minutes, the wings in 40-50 minutes. If you cook poultry fillet, cut into layers 1-1.5 thick or cubes about 1.5-2 cm in size, it will take about 35-45 minutes. If you are preparing pieces of different sizes, use the cooking time for the largest ones as a guide.
To prevent the turkey from drying out during cooking, it is often placed in a cooking sleeve or wrapped in foil. Sometimes they simply cover the bird with foil or cover the form, the duckling pan, in which the dish is prepared. However, cellophane or foil prevents the meat from browning. If you want the bird to acquire an appetizing crust, cut the foil or bag 15-20 minutes before the dish is ready.
Usually the turkey is baked at a temperature of 180-200 degrees, but at the end of cooking it can be increased to 220 degrees, then the appetizer will quickly brown.

Muscovy duck pieces can be baked separately or with fruits and vegetables. Products that were cooked with the poultry are usually served as a side dish. Vegetables prepared in any way, including potatoes and stewed cabbage, as well as mushrooms, rice, buckwheat and other cereals, are also suitable as a side dish for baked turkey in pieces. Don't forget to offer sauce for your food. Usually, liquid seasonings with a sweet and sour taste are chosen for this.

A simple recipe for turkey with apples in the oven

A classic of the genre is duck with apples; this dish is often prepared for a festive feast. Apples give poultry meat a unique flavor. Indo-duck is also suitable for this recipe.

Ingredients:

Muscovy duck - 2.5 kg.
sweet and sour apples - 3 pcs.
mustard - 1 tbsp. l.
liquid honey - 1 tbsp. l.
salt, ground pepper
baking foil

Cooking method:

Honey and mustard marinade is a good combination. Mustard will soften the fibers of the meat so that it becomes soft, thanks to honey, an appetizing crust will form, and together they will give the duck a piquant taste.

Rinse the duck carcass under running water, dry it outside and inside with a paper towel. There is practically no meat on the tips of the wings, just skin that burns quickly, so it is better to trim them. You can also cut off the skin around the neck, you can cut out the wen in the tail.
Rub the musky duck with salt and pepper, this should be done inside and out. Then mix honey with mustard and coat the bird carcass well on all sides with this mixture. Place in the refrigerator to marinate for at least 4 hours, but preferably overnight.
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Wash the apples, dry them, cut them into 4 parts, removing the middle. Leave one apple in half. Place foil on a baking sheet, place the eggplant, and place the apple quarters tightly inside.
Finish stuffing with half, placing it so that the filling does not fall out of the bird. Secure with toothpicks, then wrap the ends of the toothpicks with thread to tighten the duck skin as much as possible.
Wrap in foil and place in the oven for 1.5 hours. Remove the baking sheet from the oven, open the foil, pour the juice that was released during baking over the musky duck and put it in the oven for 30-40 minutes to bring the bird to readiness and during the baking process to form an appetizing golden crust.

What is an Indian duck and how is it different from a regular one?

There are many people who believe that a goose and a duck are a male and a female of the same breed of birds, when in fact the female goose is a goose, and the male duck is a drake. Regular housewives have even less information regarding poultry species that are new to our compatriots. We decided to fill this gap and talk about the Indian duck.

Because of the name, many believe that this bird is a hybrid obtained from crossing a duck and a turkey, but this is not the case. It got its name either because of its appearance (it has red bumpy growths on its head, giving it a resemblance to a turkey), or because of its habitat (South America, Mexico). The correct name of this bird is the Muscovy duck, and it has nothing to do with either the drake or the turkey.

The Muscovy duck differs from the ordinary drake in appearance (it is more massive, although it grows slower than the ordinary duck, and has red growths around the beak and eyes). Indo-duck carcasses usually go on sale, weighing 2-2.5 kg, that is, ideal for whole roasting.

The Indian duck, as the Indian duck is also called, can do without bodies of water, so it usually does not have the specific odor characteristic of the drake, which is why more people like the taste of its meat.

The composition of musk duck meat differs little from drake meat. It also contains a significant amount of Omega-3 and protein, but it contains noticeably less fat. So people on a diet are more likely to prefer an indo-duck than a drake.

How to deliciously cook turkey with whole potatoes

An excellent option for preparing turkey is to bake it immediately with potatoes. Baked in the oven, it will become a delicious side dish for meat.

Duck in honey-soy sauce will produce juice during cooking, which will make not only the bird itself tasty, but also the potatoes.

Required Products:

Indian duck - 1 pc.
potatoes - 1 kg.
soy sauce - 2 tbsp. l.
liquid honey - 2 tbsp. l.
vegetable oil - 1 tbsp. l.
garlic - 3-4 cloves
ground black pepper, salt, rosemary - to taste
baking foil

Cooking steps:

Prepare the turkey for baking by washing and drying it. Pass the garlic through a press, combine with salt and ground black pepper. Rub the poultry carcass with this mixture and leave to marinate for 2-3 hours.
Mix soy sauce with honey and vegetable oil. Cut the potatoes into large pieces, add salt, add dry rosemary, stir.
Cut the foil so that there is enough to lay it on a baking sheet and then cover it on top. Place foil on a baking sheet, place the prepared turkey, and fill the cavity of the carcass with potatoes. Place the remaining potatoes around the duck. Pour honey and soy sauce over the duck and cover with foil. Place in the oven, preheated to 180 degrees. Bake for 2 hours.
Open the foil and bake for another 10-15 minutes to give the turkey and potatoes an appetizing appearance.

Indo-duck in pieces - recipe in the oven in sour cream sauce

It is not at all necessary to cook the turkey whole; you can cook it in the oven in pieces. It may not look so impressive on the table, but it’s convenient - portioned pieces are already ready. Sour cream sauce makes poultry tender and juicy.

Ingredients:

Muscovy duck - 1 pc.
garlic - 1 head
sour cream - 3 tbsp. l.
hops-suneli - 1 tbsp. l.

How to cook:

Prepare sour cream sauce by mixing sour cream, chopped garlic and suneli hops. You can use your favorite spices and herbs if desired.
Wash the musk duck thoroughly, cut into portions and place in a baking dish. Coat each piece of poultry well with sauce. Cover the pan with cling film and leave to marinate for 3 hours in the refrigerator. Remove the cling film and cover the pan with foil.
Bake the turkey in the oven at 200 degrees for 2 hours. If desired, you can keep the pieces in the oven for a little longer without foil.

Advice from experienced chefs

So, to make your baked turkey juicy and tender, follow these tips:

Buy only fresh, not defrosted poultry.
Before cooking, pour boiling water over the carcass, preferably broth. Marinate the bird for 2-3 hours only.
The baking time for an Indian duck depends on its size - 1 kg of carcass = 1 hour of baking.
To ensure that the bird bakes evenly and remains juicy, when baking in foil, add a little cold water to the baking sheet.

Source: “https://sovets.net/2072-kak-prigotovit-indoutku-v-duhovke.html”

Video on how to easily cook turkey in a slow cooker

By cooking musky duck in a slow cooker with carrots and apples, you will get a juicy, tasty dish that is suitable for both an everyday table and a festive feast. Rice or potatoes are perfect as a side dish for this dish. Watch the video for a simple recipe.

When buying an Indian duck, carefully inspect the carcass. It should feel moist to the touch, not sticky, and smell nice. Press the carcass with your finger, if the dent from your finger quickly returns to its previous position, then this means that this is a fresh product.

The right choice is the key to a delicious dish!

Most often it is stuffed and baked, but stewed and fried meat is also very tasty. To experience the full palette of these tastes, you need to choose the right bird. To do this, remember a few rules.

The most delicious dishes are obtained from a fresh carcass; frozen ones are significantly inferior in taste.

When choosing a bird, pay attention to the color of the skin; it should be beige, without scratches, spots or feathers.

If you buy a pre-cut carcass, look at the meat, it should be pale pink or light red in color.

Freshness can be determined by holding it in your hands. If the meat is sticky, don't buy it. Don’t forget to also smell the product; there should be no foreign odors in it.

The quality will also show elasticity; if, by pressing on the skin, it quickly returns to its original appearance, then such a carcass will make a very tasty dinner.