- carcass duck
- salt, pepper, seasonings
- Cinnamon, fennel, cloves
- juice of citrus fruits
Everyone knows thatduck meat, though, and is a very bold and rich in itself, if improperly cooking can still be a little harsh.Especially if it is a wild duck or poultry grown in vivo.Therefore, if you are in doubt that your way of cooking duck meat will make the most soft and melting in your mouth,
better pre-marinate the bird.Marinade meat fibers soften before baking or stewing, and the case remains for small - bring your duck to readiness.There are at least three basic ways marinating poultry.Before you cook the duck for marinating, it is necessary to defrost it properly.In no case do not use a microwave oven, since the meat can be even tougher.
better to put the duck in the fridge for 12 - 15 hours and let it thaw gradually.So, the easiest and most traditional method of marinating duck, available any owner - a marinade using alcohol.Duck rubbed with
This method is also called the European marinating, it is simple and cheap, and it turns out juicy duck meat noticeably softer.But if you want to experiment and surprise your guests, we will explain how to marinate duck in Chinese.In this case, instead of traditional condiments needed more exotic cinnamon, fennel, cloves and a special Sichuan pepper.With the current abundance of gastronomic it is easy to find in large stores.The role of alcohol then played soy sauce.
all this duck is rubbed thoroughly and also sent in the refrigerator for at least 12 hours.And the most exotic way of marinating, but at the same time and the shortest - a citrus marinade.For him, used the juice of citrus fruits such as lemon, orange, lime, and salt, pepper, rosemary and bay leaves.This marinade duck just enough to hold 5 - 6 hours, but not necessarily in a cool place.