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Duck on Kvass Recipe
Great holiday recipe! Tasty, fragrant...and such a delicious dish!!!
Cook Time 120 minutes
Servings
Ingredients
  • 1 piece Duck are obtained certainly soft ducklings until 1,500 g
  • 1,5 liters Kvass not very sweet, with a pronounced bread taste
  • Potatoes variety "for frying", not crumbly
  • Sour cream for coating, low-fat
  • Salt, black pepper to taste
Cook Time 120 minutes
Servings
Ingredients
  • 1 piece Duck are obtained certainly soft ducklings until 1,500 g
  • 1,5 liters Kvass not very sweet, with a pronounced bread taste
  • Potatoes variety "for frying", not crumbly
  • Sour cream for coating, low-fat
  • Salt, black pepper to taste
Instructions
  1. Wash duckling, cleaned, dried and pour kvass and leave for at least 3 hours (I leave for the night).
    Wash duckling, cleaned, dried and pour kvass and leave for at least 3 hours (I leave for the night).
  2. Potatoes clean, cut into large quarters, dry and fry. Is it necessary? I don't know, but I remember the whole guest debacle when I put raw potatoes in the oven. She's "freezing to death" and then nothing could force her to get ready, neither time nor temperature. Since then, always fry "in one layer."
    Potatoes clean, cut into large quarters, dry and fry. Is it necessary? I don't know, but I remember the whole guest debacle when I put raw potatoes in the oven. She's "freezing to death" and then nothing could force her to get ready, neither time nor temperature. Since then, always fry "in one layer."
  3. Slightly cooled after roasting potatoes smeared sour cream, cream or yogurt, mix with spices (coarse salt and black pepper, pounded in a mortar). Can be mayonnaise. Sprinkle the pepper/salt powder on the carcass outside and inside and powder the potatoes a little. The number and range of spices is adjusted according to preferences.
    Slightly cooled after roasting potatoes smeared sour cream, cream or yogurt, mix with spices (coarse salt and black pepper, pounded in a mortar). Can be mayonnaise. Sprinkle the pepper/salt powder on the carcass outside and inside and powder the potatoes a little. The number and range of spices is adjusted according to preferences.
  4. In duckling carefully lay potatoes ( do not want to get mashed in a duck). Pinch. Ah and legs-wings protect foil from excessive drying and fryed.
    In duckling carefully lay potatoes ( do not want to get mashed in a duck). Pinch.  Ah and legs-wings protect foil from excessive drying and fryed.
  5. Oven accelerates to 200'. On a baking sheet (on a Teflon baking Mat - nothing will fry, it is easy at any stage to remove excess fat with a paper towel and "swish-swish" washed) spread the duck on the back, obkladyvaem potatoes. You can add halves-quarters of strong unsweetened apples, even better quince, taking into account the manifestation of fruit notes in taste and aroma.
    Oven accelerates to 200'. On a baking sheet (on a Teflon baking Mat - nothing will fry, it is easy at any stage to remove excess fat with a paper towel and "swish-swish" washed) spread the duck on the back, obkladyvaem potatoes. You can add halves-quarters of strong unsweetened apples, even better quince, taking into account the manifestation of fruit notes in taste and aroma.
  6. Put in the oven, immediately reduce the temperature to 180'. Prepare to a light blush (I have 10-15 minutes), close the foil and bake. It takes 80 minutes to bake. Temperature readiness of meat inside ~80 degrees or until the samples clear juice. After 1 hour 20 minutes two shots in the leg and the breast: 78 - 80", stop the oven and into the wild! And after "rest" 8 - 10 minutes the temperature will rise by 7-10'.
    Put in the oven, immediately reduce the temperature to 180'. Prepare to a light blush (I have 10-15 minutes), close the foil and bake. It takes 80 minutes to bake. Temperature readiness of meat inside ~80 degrees or until the samples clear juice.
After 1 hour 20 minutes two shots in the leg and the breast: 78 - 80", stop the oven and into the wild! And after "rest" 8 - 10 minutes the temperature will rise by 7-10'.
  7. Ready! Taste as expected, a simple duck in General. And the bread flavor is not interrupted completely specific smell game. Probably homemade kvass was stronger rye. The son-in-law who did not favor a duck, with pleasure ate the steamed, but not boiled potatoes.
    Ready! Taste as expected, a simple duck in General. And the bread flavor is not interrupted completely specific smell game. Probably homemade kvass was stronger rye. The son-in-law who did not favor a duck, with pleasure ate the steamed, but not boiled potatoes.
  8. Garnish to taste or what is. In our family - certainly pickled or compote elastic fruit (pears, apples, peaches) and, of course, sauerkraut or pickled with cranberries, mmm... From ideas - add flavor in the process baking balls from Borodino bread.
    Garnish to taste or what is. In our family - certainly pickled or compote elastic fruit (pears, apples, peaches) and, of course, sauerkraut or pickled with cranberries, mmm...
From ideas - add flavor in the process baking balls from Borodino bread.

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