We bring to your attention several simple recipes for poultry baked in foil over the coals of a fire. To do this, you will need a relatively small amount of food, simple kitchen utensils and a roll of ordinary foil.

Chicken baked in foil.

Required: 1 chicken, 50 -100 g of bacon, salt, pepper, garlic to taste. Lightly beat the prepared carcass to give it a flatter shape. After this, rub it outside and inside with salt, garlic and pepper. Place thin slices of lard on top so that the bones of the cut wings, legs and neck do not stand out. Wrap the carcass in foil and bake in coals for 20–30 minutes.

Chicken baked in a pot.

Required: 1 medium-sized chicken, 1 jar of mayonnaise, 4 onions, several cloves of garlic, salt, spices. Cut the chicken into small pieces, each of which will be intended for one serving, rub with salt and sprinkle with spices. Cut the onion into rings and finely chop the garlic.

Cut squares or circles from a sheet of foil large enough to accommodate one piece of chicken. Bring the edges up to create a “pot”. At the bottom of each “pot” place a few onion rings and 1 tsp. mayonnaise, and on top - one piece of chicken. On top of each piece again place onion rings, finely chopped garlic and 1 tsp. mayonnaise. Connect the edges of the “pot” and secure. The “pots” are baked in coals for 10–15 minutes.

Before use, the edges of the foil are unrolled, and the dish itself can be eaten directly from the “pot”. The only drawback may be the mayonnaise burning on the foil. By the way, to give the dish an original taste, you can dip the chicken pieces into salted or pickled cucumbers or tomatoes immediately before cooking. If a richer taste is required, the time spent in brine can be increased to 1 hour.

Chicken baked in a glass jar.

Required: 1.5 kg of chicken, salt, garlic to taste. Cut the processed chicken into medium-sized portions and rub them with salt and garlic on all sides. Place the prepared pieces in a clean, dry liter glass jar. Cover the jar with a glass lid or foil, place it in the coals and dig in. The chicken will be ready in 1 hour.

Quail baked in pumpkin.

Required: 1 pumpkin (2-3 kg), 400 g quail, 1 cup rice cereal, 2 cups chopped fruit (apples, quince) or dried fruit, 3 onions, 2-3 tbsp. l. butter, salt to taste. Wash the top of the ripe pumpkin. Using a tablespoon, remove the seeds and some of the pulp. Cut the prepared quails into halves, add salt and fry until crust appears, 1-2 minutes.

Cook the rice grains until half cooked, rinse, dip in salted boiling water for 10 minutes, and then drain in a colander. Finely chop the onion and fry it in butter. Prepare fresh or dried fruit. Peel fresh apples or quince and cut into cubes or slices. Rinse dried fruits thoroughly and soak in warm water.

First put rice mixed with fried onions into the prepared pumpkin, then pieces of quail, then prepared fruit. Cover the pumpkin with the cut top, grease the outside, wrap in foil and bake for 2-3 hours. Place the finished pumpkin on a plate, remove the top and cut from top to bottom into slices.

Chicken baked with apples and prunes.

Required: 2 chickens, 80 g butter, 4 apples, 100 g prunes, 2 cups sour cream, salt and pepper to taste, parsley or dill. Cut the prepared chicken carcasses into several pieces. Rub each piece with salt, sprinkle with pepper and fry in a frying pan. Then place them in pots (clay or foil).

Add peeled and cored apples, cut into large slices and pitted prunes, pour sour cream on top. Close the pots and bake for 10-15 minutes. Before serving, add chopped parsley or dill to each pot.

Duck baked in foil, stuffed with potatoes.

Required: 1 kg duck, 25 g butter for frying, 10 potatoes, 150 g prunes, 5 tbsp. l. milk, 80 g butter for minced meat, salt, pepper. First prepare the minced meat. To do this, grate raw potatoes and squeeze out the juice. Pour boiled milk over the squeezed mass, add butter, salt, pepper, finely chopped pitted prunes. Mix everything well. Stuff the processed duck carcass with potato mixture. Wrap it in foil and bake in coals until cooked, about 40 minutes. Before consumption, the duck is cut into portions.

Goose baked in foil, stuffed with apples.

Required: 2 kg goose, 5-6 medium-sized apples, 2 tbsp. l. sugar, salt, spices. Rub the processed, washed goose inside and out with salt, spices and sugar. Peel and core the apples and cut into slices. Stuff the goose with apples and sew up the cut in the belly with thread. Place the goose on its back, wrap in foil and bake.

Partridge baked with oranges.

Required: 2 partridges, 40 g animal fat for frying, 20 g butter, 2 oranges. Fry the prepared partridge carcasses until half cooked and place them in a deep cast-iron frying pan or on a sheet of foil, first lifting its edges up. Peel the oranges, cut them into thin strips and scald them. Cut the orange pulp into slices and remove the seeds.

Place orange slices around the partridge, pour the juice remaining after frying on top, sprinkle with zest. Cover the pan with a lid (if you are cooking on a sheet of foil, cover the top with another sheet and seal the edges tightly) and bake for 10 minutes. You can serve the partridge in the same bowl or transfer it to a plate. It is advisable to pour the remaining juice and melted butter on top.

Balkan baked chicken.

Required: 1 kg chicken, 3 tbsp. l. pork fat, 100 g smoked lard, 5 carrots, 1 onion, 1 tsp. ground red pepper, salt to taste. For the sauce: 1/2 cup wheat flour, 50 g butter, 1 cup sour cream, salt to taste. Rub the prepared chicken carcass inside and out with salt and place in a frying pan with high sides.

Pour melted pork fat over the chicken, cover with pieces of smoked lard, add diced carrots, onions and ground red pepper. Cover tightly and bake in coals for 1 hour. Prepare sour cream sauce. To do this, fry wheat flour in oil until light golden brown, add sour cream, salt, stir thoroughly and bring to a boil. Pour this sauce over the finished dish. You can serve fluffy rice with raisins or prunes as a side dish.

Chicken baked in cheese.

Required: 1 kg chicken, 2 eggs, 1 cup grated cheese, 1/2 cup milk, 1 tsp. starch, 4 tbsp. l. butter, salt to taste. For garnish: 3 cups boiled rice, 1/2 cup chopped nuts, 150 g butter, salt and pepper to taste. Cut the prepared chicken carcass into pieces, add salt, wrap in foil and bake. Grate the cheese on a fine grater, combine with raw eggs, milk and starch, add salt, pepper and mix thoroughly. Melt the butter in a separate pan.

Dip chicken pieces into the cheese mixture several times, roll in breadcrumbs and fry in butter until golden brown. Serve rice with nuts as a side dish. To prepare it, melt the butter and fry the peeled nuts in it. Add boiled rice, salt and pepper.

Chicken in marinade, baked in foil over coals.

Required: 1 kg chicken, 6 tbsp. l. olive oil, 250 ml white wine, 4 cloves garlic, 1 tsp. Provencal greens, salt, pepper. Chop the bird into small pieces, wash thoroughly and place in the marinade for 12 hours. To prepare the marinade, take 6 tbsp. l. olive oil, 250 ml white wine, 4 finely chopped garlic cloves, Provencal greens (you can use any other spicy seasoning). Remove the chicken from the marinade, salt and pepper. Wrap in foil and bake in coals until done.

Stuffed turkey baked in foil over coals.

Required: 1 turkey, 2 tomatoes, dill or parsley, 1 onion, half a lemon, salt and pepper to taste, 3 tbsp. l. vegetable oil. Wash the turkey thoroughly and rinse several times in clean water, sprinkle with the juice of half a lemon, lightly salt the outside and inside. Chop the washed vegetables and herbs, peel the onion and chop finely. Grate half a lemon on a coarse grater and mix with herbs, onions and tomatoes. Gently stuff the mixture into the turkey belly and seal the edges together. Grease the foil with vegetable oil, place the turkey on it and wrap it up. Bake in coals until done.

Duck with apple wine, baked in coals.

Required: 1 large duck, 1 onion, 1 bun, 1 potato, 1 tomato, 1 apple, parsley, 150 ml wine, 1 egg, salt, pepper to taste, paprika. Wash the duck thoroughly and rinse. Soak the bun in water. Finely chop the peeled potatoes, onions and apples along with parsley. Mix vegetables, onion, apple, herbs and egg. Season the prepared minced meat with pepper. Salt the duck, rub with paprika and fill with prepared minced meat, pour apple wine inside and outside and bake in foil over coals. Duck can be served with boiled potatoes and parsley.

Pheasant baked in foil in Hungarian style.

Required: 1–1.5 kg of pheasant, 1 glass of wine, 1 carrot, 1 apple, 1 onion, cilantro, salt and pepper to taste. Cut the thoroughly washed pheasant into small pieces and soak in white wine for 2–2.5 hours. Grate the peeled carrots and onions on a coarse grater, cut the apple, add cilantro. Remove the pheasant pieces from the wine, season with salt and pepper and place in foil. Top with carrots, herbs, apples and onions, pour over a little wine and bake in coals until done.

A spit is a long, hard rod on which food is threaded and fried over medium heat or coals. Due to the fact that the spit is constantly rotating, the food is fried evenly and turns out very juicy, since the internal juice of vegetables or meat has time to be distributed equally to all parts. This cooking device is one of the most ancient - it was very popular already in the Middle Ages. Due to the fact that this device is quite simple and allows you to fry whole carcasses of some animals, it remains very popular in modern cooking.

The recipe for duck on a spit is also quite ancient, since hunting was one of the very first ways to find food. Despite the fact that modern people are rarely hunters, food cooked on the grill is still considered one of the most delicious and healthy. Outdoor recreation is inextricably linked with a fire and a barbecue, so those rare moments when people go out into nature turn into a real holiday for them, which cannot be imagined without a tasty and aromatic treat.

Grilled duck (the recipe for which is included below) is a wonderful dish that is always nice to see on a holiday table. Since duck has a fairly thick layer of fat, it is not advisable to cook it in the usual way, like chicken or turkey, otherwise the dish will turn out fatty, and the meat will remain tough and not tasty. The best way to cook this bird is on the grill; this is the only way to truly appreciate the true value of this amazing game, which has not been in vain since ancient times cooked only on the most special occasions.

A spit for cooking poultry should be chosen that is strong enough - if you are going to cook a duck outdoors using improvised means, then select a spit that will not bend under its weight. Therefore, when going on a picnic, take care of everything in advance.

Before you cook a duck on a spit, it should be carefully prepared - in order for the bird to be juicy and soft, it must be well gutted and kept in cold water for at least eight hours.

The soaked duck will need to be thoroughly wiped off excess liquid and the skin should be slightly cut. This is done in order to release the internal fat, which will be rendered when the duck is cooked on the grill. We make small longitudinal cuts throughout the carcass - you can do this in diamonds of the same size.

After this, rub the inside of the carcass with salt and spices - you can use black allspice and dried herbs. Rub the outside of the duck with a thin layer of salt and red sweet pepper - paprika, this will give the finished bird a pleasant golden hue.

It is advisable to remove the internal fat from the duck, but to make it more juicy, you can put a piece of lard or butter inside.

We put the prepared carcass on a spit and fry over coals. If the carcass is not very large, then the duck on the spit should be approximately 20 centimeters above the coals. A large carcass should be fried at a distance of 40-45 centimeters.

In order for the duck to have a beautiful crust, and the inside to remain soft and juicy, you should first fry it at high temperature, and then cook it over less hot coals until cooked, for this you can lightly sprinkle them with water or marinade.

The spit-roasted duck will be ready in about 40-50 minutes, depending on its size. Bon appetit!

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Duck on an open fire

Grilled duck cooked in this way does not require much effort and a lot of time. However, the most delicate taste of the resulting treat can support the mood of any holiday.

Many people love to cook outdoors. For such people and occasions, this grilled duck recipe is perfect. Any picnic will be a success - in such a pleasant process and with such a luxurious treat.

Duck dishes cooked on a barbecue, grill or any other open fire originate in distant history and are based on long-standing traditions. From time immemorial, duck has graced the ceremonial table of any Don family. These dishes are delicious, look beautiful, and always delight guests. And the whole neighborhood comes running to the barbecue - such is the aroma!

Duck and honey are proven combinations. “Honey loves a duck, like a duck loves honey,” say professional chefs. This dish is another confirmation of this.

Any duck kebabs are especially juicy. To add different flavors to the marinade, you can use additives such as beer.

The duck meat is juicy and soft thanks to the marinade, and the crust is very crispy and tasty. A simple and easy recipe from the book in the “Good Kitchen” series. You can cook the duck either on a separate grill or under the grill that is in the oven.

Who has tried duck sausages? I mean, from duck meat. Yes, this is a new, new product. But who knows the history of their creation? Duck sausages are exclusively an invention of Donstar technologists and the Utolin brand, because... before them, there were simply no highly processed duck products on the market))) But. In principle, sausages of this kind were first served as a snack in a Munich beer hall) Did you know?

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Grilled duck - simple delicacy recipes

Photo: positime.ru

Such types of poultry as chicken and turkey are very popular nowadays, which cannot be said about duck, partridge, goose, etc. And, meanwhile, they also deserve the attention of lovers of delicious food - today we are having grilled duck for dinner, in this article we will talk about very simple recipes for its preparation.

It has been customary to cook dishes over coals in our country for many years, only now it is called the fashionable word “barbecue,” which came to us from the West. In general, both barbecue and grill are the same kebab from a culinary point of view: the product is marinated or rubbed with spices and herbs, then cooked over coals on skewers, a spit or a grill. So grilled duck is “barbecue duck”, or duck kebab - everything is actually much simpler than it seems!

Cooking duck on the grill is not at all difficult. In order for the dish to turn out delicious, you just need to choose the right spices and herbs, marinate the meat and pay due attention and time to the cooking process. You can roast the duck over coals either whole on a spit or in pieces on a grill or skewers - it all depends on your wishes. We will tell you about several very simple recipes for cooking grilled duck, which will allow you to create a truly stunning dish for the whole company. Everyone will definitely be amazed by such a delicacy!

Recipe for grilled duck in oil marinade

Photo: kupiskidku.com

You will need: 1 duck, 200g butter, 2 cloves of garlic and onions, ½ cup of sunflower oil, pepper, salt.

How to cook grilled duck in oil. Grind the onion, pass the garlic through a press, melt the butter, cool it. Combine these products with vegetable oil, pepper and salt the marinade, mix thoroughly. Cut the duck carcass into 4 parts: 2 halves of breast and legs, put them in the marinade, leave for 3 hours at room temperature. Turn the duck in the marinade every 30 minutes. Remove the duck pieces from the marinade, place on a grill and cook over hot coals, turning occasionally and brushing with marinade, until golden brown - about half an hour or longer.

Recipe for grilled duck marinated with mustard

You will need: 1 duck (about 1.5 kg), 100 g butter, 2 oranges (zest), 1 lemon zest, 2 tsp. mustard powder, 1 tsp. ground paprika, salt.

How to cook grilled duck in mustard marinade. Remove the zest from the oranges and lemon using a fine grater, melt the butter, mix with the zest, mustard powder, a pinch of salt, paprika, leave the marinade for 15 minutes. Cut the duck carcass along the breastbone from the tailbone to the neck, unfold the bird like a book, coat it on all sides with marinade, leave for 15-20 minutes, then place on the grill and cook over coals, periodically brushing with marinade and turning for 30-45 minutes until golden brown.

Grilled duck recipe with wine and lemon

You will need: 1 duck weighing about 750g, 450ml dry white wine, 100g each of butter and sour cream, 7 large lemons, 1 bay leaf, parsley, black pepper, salt.

How to cook grilled duck with lemon. Squeeze the juice from the lemons, rub the duck carcass with pepper and salt, pour over the lemon juice, and coat with melted butter. Place the carcass on the grill (or put it on a spit), fry until done for 30-45 minutes, turning occasionally and pouring wine often. Stir in sour cream, crumbled bay, chopped parsley, coat the duck when it is almost ready, fry for 5 minutes, then remove from the grill, wrap in foil and leave for 10-15 minutes. Remove the duck from the foil and place on a plate.

Grilled duck recipe with cumin and pepper

Photo: online oblivion.rf

You will need: 1 duck weighing about 1 kg, 50 ml sunflower oil, 1 bunch of green onions, cumin, ground white and red pepper, dill, salt.

How to cook grilled duck with pepper and cumin. Coat the duck on all sides with spices and salt, leave for 20 minutes at room temperature, then coat with oil and place on a spit. Turning occasionally and brushing with oil, fry the duck for about 45 minutes until done. Chop the dill and green onions, sprinkle the finished duck with these herbs before serving.

Recipe for grilled duck in a spicy marinade

You will need: 1 duck carcass weighing 1.3-2 kg, 500 ml water, 50 g butter, 2 onions, 1 tbsp. wine vinegar, 1 tsp. salt, 1/4 tsp. marjoram and ground black pepper.

How to cook grilled duck in a spicy marinade. Mix water, vinegar and finely chopped onion, add marjoram, pepper, salt, mix again, place the duck carcass in the marinade, leave for 3 hours. Remove the duck from the marinade, dry it, place it on a skewer and fry until done, about 1 hour, turning the skewer periodically. Coat the finished duck with butter and serve, cutting into pieces.

When frying a duck, it is very important to ensure that the carcass is baked evenly, turn the spit or turn over the grill regularly - then the dish will turn out very tasty, with a crispy, aromatic crust. Bon appetit!

Video recipe for grilled duck

They prepared it. Look what happened

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Grilled duck

INGREDIENTS

• 1 young duck, gutted, weighing about 1.5 kg
• 100 g butter
• 2 tsp. mustard powder
• zest of 1 large lemon
• zest of 2 large oranges
• 1 tsp. ground paprika

STEP-BY-STEP COOKING RECIPE

1. Using a very sharp knife, cut the duck breast lengthwise at the breast area and unfold the bird like a book.

Grind all the zest. Melt the butter in the microwave in a small bowl. Add zest, mustard powder, paprika and a pinch of salt, stir until smooth, let stand for 10-15 minutes.

Brush the duck with the resulting sauce on both sides in a not very thick layer. Cover the remaining sauce and set aside.

Light the grill or barbecue - the coals should turn to white ash. Place the duck on a grate positioned 12-15cm above the coals. Turn frequently and coat with remaining sauce. Start checking for doneness after 10 minutes. fry on each side (remember that the duck does not need to be completely cooked). Depending on the desired degree of roasting, the entire process can take from 30 to 50 minutes.

Before serving, cut the duck into four pieces - legs and breasts.

You can also grill not a whole duck, but just a breast fillet with the skin on. Before brushing the fillet, use a thin, sharp knife to score the skin crosswise, without cutting all the way through. This will allow the sauce to better soak the meat and allow excess fat to drain out.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , Art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

What home cooks don’t use to make dishes over the fire: from the classic lamb to the not universally recognized chicken. There is another type of meat that is not so often ventured. But in vain, because the duck kebab turns out simply wonderful. You just need to figure out how to prepare it correctly.

With adjika

A wild duck will have to simmer on fire for a very long time, so for grilling over coals it is better to take a young domestic bird, no older than 6 months. Less fatty meat from a young Indian duck is also suitable for preparing this dish.

Ingredients:

• duck carcass – 1 pc.;
• onions – 3 pcs.;
• adjika – 200 ml;
• salt - to taste.

Cooking method:

1. Cut the carcass into pieces. First, cut off the drumsticks and wings, then divide the carcass itself along the ribs and spine. If you plan to fry on skewers, you should cut the meat into smaller pieces and remove the bones. When grilling duck, you can leave larger pieces with bones.
2. Peel the onion. Grind half of it into a paste using a blender or fine grater. Chop the remaining part into rings. Add to meat.
3. Pour adjika over the duck, add a little salt and mix well again.
4. Leave the meat on the bottom shelf of the refrigerator for at least 4 hours. If you still had to deal with a wild bird, you will have to give it more time to marinate, from 8 hours.
5. Thread the meat onto skewers and place on the coals. The heat should be medium so that the duck does not burn and cooks evenly. Cook for about 8-10 minutes, turning occasionally.

The finished dish goes well with fresh herbs.

Important! To make a fire, it is best to use wood from fruit trees, such as cherry or plum. Alder and woody vines will also work.

With oranges and lemons

A moderately fatty, satisfying dish can be prepared on the grill and served to everyone. To add interesting flavors to the meat, you will need to include additional components in the duck kebab recipe.

Ingredients:

• duck carcass – 1 pc. (about 1.5 kg);
• ground paprika – 10 g;
• butter – 100 g;
• oranges – 2 pcs.;
• dry mustard – 20 g;
• lemons – 2 pcs.;
• salt - to taste.

Cooking method:

1. Rinse the carcass and cut along the chest. “Open” the duck like a book.
2. Remove the zest from lemons and oranges using a grater. All you need for cooking is this.
3. Melt the butter in a water bath or in the microwave. Add paprika, mustard, salt and citrus zest to it. Stir the mixture and leave for 10-15 minutes until the oil thickens.
4. Coat the duck carcass on both sides with butter sauce. There is no need to throw away its remains; they will come in handy when frying.
5. When the coals become ash and the temperature drops, the carcass can be placed on the grill. Optimal distance from the fire to the meat: 12-15 cm.
6. It will take a relatively long time to fry a whole duck, from 30 to 50 minutes. It is important to turn the meat frequently and coat it with the remaining sauce.

Before serving, divide the grilled duck into portions.

It is not necessary to cook the whole carcass. Fillet turns out just as good on the grill

With tomato and kefir

If cooked incorrectly, charcoal duck can turn out tough and dry. Therefore, it is important to marinate it correctly. There is no need to prepare complex recipes with exotic ingredients: everything you need is at hand.

Ingredients:

• duck fillet – 1.5 kg;
• tomato paste – 100 g;
• low-fat kefir – 200 ml;
• adjika – 50 ml;
• salt, spices - to taste.

Cooking method:

1. Rinse the fillet in cold water, dry on a paper towel, cut into small pieces. Then put it in a bowl and put it in the refrigerator for 10-15 minutes.
2. In a separate cup, combine kefir and tomato paste, mix until smooth. Pour the mixture over the meat.
3. After another 15 minutes, add adjika, spices and salt to the future shish kebab. Mix all. Leave the meat in the marinade for 2-3 hours.
4. Shish kebab according to this recipe can be fried on a grill, on skewers, or on wooden skewers in the oven. The process will take no more than 30 minutes, depending on the size of the fillet pieces.

Important! There is no need to remove the skin from the poultry loin before cooking. It is enough to make cuts on it so that the spices penetrate more actively into the meat fibers.

Stuffed duck

You can cook the bird in an original and delicious way. The marinated and stuffed duck is fried whole on the grill and served in the same form. This dish can rightly be considered festive.

The duck carcass for barbecue is cut in the same way as it is usually cut into portions.

Ingredients:

• duck carcass – 1 pc. (about 1 kg);
• oranges – 2 pcs.;
• sweet white wine – 400 ml;
• apples – 2 pcs.;
• liquid honey – 100 g;
• lemon – 1 pc.;
• soy sauce – 50 ml;
• salt, spices - to taste.

Cooking method:

1. Gut the duck, rinse, rub with spices (pepper, ready-made barbecue seasoning, paprika) and place in a deep container.
2. Pour wine over the carcass and soak in it overnight.
3. Peel the oranges and cut into slices. Wash the apples and also divide into 4-6 parts. Stuff the duck with fruit.
4. Cut the zest from the lemon and squeeze the juice from the pulp. Place the resulting products in a saucepan along with honey and soy sauce. Stir and cook over low heat for 15 minutes until thickened.
5. Pour half of the prepared sauce over the carcass and place it on skewers or on a skewer. Bake over low heat for about 60 minutes, turning frequently and basting with remaining sauce.

The aroma of the dish is magnificent, and the golden crust makes it incredibly appetizing to look at.

With apple cider vinegar

Is it possible to make soft kebab from wild birds? This is a common question. You can confidently give a positive answer to this. One has only to add a more aggressive component (vinegar) to the marinade and the meat fibers will become much more tender.

Ingredients:

• duck carcass – 1 pc. (1 kg);
• onions – 3 pcs.;
• butter – 120 g;
• apple cider vinegar - 100 ml;
• sugar – 10 g;
• salt – 5 g.

Cooking method:

1. Cut the washed duck carcass into portions and place in a deep container.
2. Peel the onion, cut into half rings and add to the meat. Send vinegar and spices there. Mix. Leave for 3-4 hours in the refrigerator.
3. Roast over the fire for about 30 minutes.

To combat the specific smell of meat, it is advisable to add your favorite spices to the barbecue marinade.

BBQ duck

It is better to take fresh duck for cooking over a fire, but you can also use frozen duck. You should not put meat in the microwave; it is better to let it melt naturally.

Ingredients:

• duck breast – 1.5 kg;
• paprika – 5 g;
• onions – 3 pcs.;
• coriander – 5 g;
• bay leaf – 4 pcs.;
• salt, spices - to taste.

Marinating makes duck meat softer

Cooking method:

1. Cut the meat into portions and place in a container for marinating.
2. Peel the onion, cut into rings and place in a separate bowl. Pour salt into it and lightly mash the vegetable rings with your hands to release the juice.
3. Add onion to meat and add spices. Mix all ingredients and leave to marinate for 3-4 hours.
4. Grill the BBQ duck for 25-30 minutes over medium heat. Turn over often.

Important! In order for the duck pieces to bake well and quickly, their size should be approximately 4x6 cm.

Making soft and juicy shish kebab from duck meat is no more difficult than making it from pork or chicken. It is enough to properly marinate the pieces and fry them properly on coals. The finished dish is not only tasty, but can also bring considerable benefits to the body.

Once you cook duck correctly, you will forever fall in love with this meat and serve it as your signature dish. What's the secret?

Duck meat is tougher than chicken, it has many more blood vessels, so it is dark, and there is also much more subcutaneous fat, because the duck needs to bask in water. It is thanks to this fat that duck meat has a beneficial effect on potency. So, housewives, this meat should not be neglected. You just need to learn how to cook it.

Most likely, if you bought a duck in a store, then you have a Muscovy duck, or an Indian duck. There is less fat in such a duck, because it is not waterfowl. And very tasty.

If your husband (brother, matchmaker) brought you a duck from a hunt, then first of all we’ll send it to the plucker, pour boiling water over it, carefully pluck the feathers, then scorch the carcass and gut it, including the need to find and remove the shot. Rinse, put in a bag of the same size and let it “rest” for 3-4 days in a cold place (on the balcony if it’s autumn or in the refrigerator). This will make the meat more delicious.

remember, that Duck meat DOES NOT like BAY LEAF. So avoid its presence in the recipe. And try to give other spices in moderation too, less is better than too much. Then your duck will not only be a table decoration, but also delicious!

Now, on to the barbecue itself. There is no need to specially soak duck meat in anything, add water or mineral water, kefir. Save this for other types of kebabs. Our recipe is simple, like everything ingenious. Believe me, the meat will turn out as soft as possible with your duck (wild or domestic - it doesn’t matter!).

For shish kebab, take the breasts and legs (drumstick and thigh), do not remove the skin. Cut the skin into 1-2 cm squares so that the fat escapes during frying.

We cut the breasts into 4 parts to make it convenient to cook; we also separate the drumstick from the thigh, if possible, using kitchen pruners to also divide them at least in half. If not, cook in larger pieces. Cut the onion into half rings, add salt (everyone talks about coarse salt, but whoever has it - I don’t see much difference), paprika spices (ground sweet pepper), curry or coriander, black pepper. You can also cut vegetables into pieces for the marinade: 1/2 bell pepper, 1 tomato.

Marinate for 2 hours.

I fry on a barbecue grill over coals for 20-30 minutes, it’s easy to check the readiness - the duck should not drip with juice when cut.

The second recipe for marinade for WILD duck kebab.

• Onions – 3 pcs.,
• Vinegar – 4 tbsp. spoons,
• Salt - 1 heaped teaspoon
• Sugar - 2 teaspoons
• Ground black pepper, ground red pepper - to taste,
• Butter – 1/2 pack (125g)

To ensure that your duck does not taste like mud or fish, you need to marinate it for 2-3 hours in this marinade, at room temperature. Next, fry on coals.

Bon appetit!