Recipe for making mulard in pieces

Characteristics of muldars

The external data of the muldars is quite attractive. They have white plumage and a dark spot on their head. As for body weight, there is no big difference from the duck and drake, up to a maximum of 0.5 kg.

With plenty of feeding, such ducks grow up to 4 kg in just 3 months. Due to its tasty meat, muldars are used for industrial purposes. Breeding Muscovy ducks is very profitable at home. Because they eat grass with great appetite, and little money is spent on food.

Duck fillet in a slow cooker

Modern housewives are increasingly preparing food in multicookers, and this is not at all strange, because this device makes life much easier. Before cooking, you just need to prepare the necessary products, and then the multicooker does everything for you. Cooking time is about 2 hours. Ingredients needed for four people:

• duck breast – 400 g;
• asparagus and bell pepper - 100 g each;
• 200 g onions;
• a tablespoon of mustard;
• 40 ml soy sauce.

Seasonings for the duck fillet recipe include paprika, curry and basil.

Pros of the breed

Despite the relatively high cost of young animals, many summer residents want to purchase them. In addition, it is quite possible to distinguish young animals from other breeds only by visual signs. Ducks do have many positive aspects:

1. Fast weight gain.
2. If you stick to a certain diet, Muldars will quickly grow to 7 kg.
3. The weight of different sexes of muldars is almost the same.
4. Ducks do not have unnecessary fat layers.
5. Delicious meat.
6. The muldar oven is of very high quality, thanks to which you can make a delicacy.
7. Strong immune system and resistance to duck diseases.

Hatching birds

Breeding ducks of this breed is widely spread in European countries in industry. It is there that they are bred for their liver. In addition, they can be bred in home gardens. To do this, cross a Peking duck with a musk drake or vice versa. For the withdrawal to be successful, you will need:

1. Consider seasonality. It is recommended to breed Muldars in early summer or mid-spring.
2. Consider the age of the birds. These breeds are best mated at 7-10 months of age.
3. Content. It is recommended to keep up to 6 birds separately per active drake. It’s great if a separate room is used for these purposes.
4. The drake may not recognize white ducks. To do this, you should draw a black stripe on the plumage, after which it will be more active.

If breeding is done through an incubator, then the eggs need to be collected within a week. Hatching can be done not only in an incubator, but also under brood hens. The result of hatching under a brood hen will be better.

Hen nests should be installed in quiet and peaceful places. A bedding of hay or straw should be laid at the bottom. You can put up to 20 eggs under one hen. After 10 days, you should check the eggs using an ovoscope. Those without blood vessels in the middle should be removed. They will not bring livestock.

It is recommended for hens to place a drinking bowl and feeder not far from the nest. You should also provide the bird with water for bathing. The duck's wet feathers will moisten the eggs. The process is similar when hatching through an incubator. As a rule, young animals are born after a month.

If a hen is used for hatching, then the muldars will appear almost without loss, but when hatching in an incubator, the probability of hatching is 60%.

Care and nutrition

For beginners, you should note that hatching muldars through an incubator is not an easy task and requires some effort. The most important things to remember are temperature conditions, proper lighting and feeding in the first days of the young’s life.

At the very beginning, the light should be on all day, and after 7 days it can be reduced. By 11 days, lighting at 16 hours will be sufficient. As for the temperature, the room itself will need to be kept at 20 degrees. Near the heater itself it is possible up to 30 degrees. If it is hot and dry outside, then the chicks can be sent outside for grazing.

The litter should be made thick. It is recommended to use straw and hay for it, but not sawdust.

Once the chicks hatch, they will not be able to eat, so you will have to teach them to do so. For nutrition, you should use a pipette into which you pour a light solution of potassium permanganate and, instead of food, give exactly this composition. After this, you can boil the eggs and mix with the porridge. This dish should be served to all young animals on a dark surface. You can also lightly sprinkle food on the young animals themselves, this will allow them to eat moving food. A boiled egg is added to the diet for 10 days. It can be served steamed with crushed grains.

After 2 days, the ducklings will feed on their own. From day 3 onwards, it is recommended to give crushed grass. From day 10 you can feed him boiled potatoes.

In the first 30 days, you should add dairy products to your diet, but not fatty ones. From 2 weeks of age it is recommended to give duckweed. Up to a month, Muldars should be fed at least 3 times a day, after which you can reduce the food to 2 times a day.

As a rule, the diet includes corn and wheat, but feed can also be used. Do not forget about various additives: chalk, shells and egg shells. Of course, there should always be a large amount of clean water available. Bird drinkers should be deep.

For gourmets: tangerine chutney

If you want to serve duck, you can create a dish that will undoubtedly impress all your guests. For it, a syrup is prepared from wine vinegar and sugar, taken in equal quantities. When it thickens, flavor it with cinnamon, chopped chili pepper and grated ginger. Tangerines are peeled and cut into slices. The shallots are finely chopped and mixed with the fruit. As soon as the syrup cools down to 80 degrees, the chutney is poured with it, and then the dish will be ready to cool. A very unusual, original and tasty side dish for duck!

I give everything that I have accumulated. And a lot has accumulated.

For example, this duck breast with side dish. And with red wine it will be a wonderful dinner, and even if you have guests... No one will leave hungry and deprived.

Your guests don't eat poultry? What, are they afraid of bird flu? What a score. Give them a side dish without the duck and enjoy the breast yourself.

So, for 6 people have:

• Duck breasts – 3-4 pieces (each weighs about 200 g)
• pink peppercorns 5-6 pcs.
• juniper berries 3-4 pcs.
• sea ​​salt
• olive oil 2 tbsp.

For the sauce:

1 cup cranberries

1/3 cup sugar

• 50 ml Jägermeister liqueur

• spices - juniper berries, rosemary, pink pepper

Take the duck breasts, carefully (don’t forget - without touching the meat under the skin and fat) - cut with a mesh

Thoroughly crush all the spices in a mortar

Rub the breasts with spices.

In a well-heated frying pan with olive oil, first on the “fat” side, fry the breasts for 8-10 minutes, no more.

Then turn the breasts over and fry for the same 8-10 minutes on the “diet” side. DO NOT OVERDRY!, the duck should be a little damp inside.

Cut the breasts into pieces a couple of centimeters thick, place them beautifully on a plate, and pour plenty of sauce on top. Or serve the sauce separately in portioned gravy boats.

As a side dish, you can prepare potato slices baked in the oven with the skin on.

It is advisable to take potatoes of one medium size, cut them into 4 parts, place them on a baking sheet, pour in olive oil, sprinkle with coarse sea salt and rosemary, add another sprig of rosemary - for me this is a must! + a little garlic through a garlic press. I highly recommend adding garlic - the potatoes become fragrant and somehow festive, or something... or summer....

If you have large potatoes, cut them in half lengthwise and cut into wedges.

Bake all this potato beauty in the oven at 180*-200*C until very golden brown.

Don't forget to keep an eye on the potatoes!

And I almost forgot about the sauce

.

Cover cranberries - fresh or frozen - with sugar, put in a saucepan and put on low heat.

Stir continuously until boiling.

After boiling, add liqueur and cook for about 10 minutes.

Some of the berries will burst, but some will remain intact - this is normal.

Optional

You can add nutmeg, a couple of crushed juniper berries, rosemary, pink pepper to the sauce - but this is not for everybody. Or if you don't have Jägermeister liqueur

For this sauce, I prefer Jägermeister liqueur. In my opinion, it somehow fits the game correctly.

By the way, the sauce can (and is advisable) be cooked in advance.

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Nowadays, chicken is most often used to prepare various meat dishes, since the meat of this bird is the most affordable option. But dishes made from duck meat are also very nutritious and tasty: it is amazingly tender and simply melts in your mouth immediately. Just what to serve as a side dish for duck? This question worries many housewives. The side dish can be quite varied. For example, you can serve rice, potatoes, buckwheat or peas prepared in a special way with the bird. We offer you several recipes for side dishes for duck, and you can choose the most suitable and tasty one for yourself.

Buckwheat side dish for roast duck

Ingredients:

• buckwheat – 1 tbsp.;
• water – 2 tbsp.;
• champignons – 200 g;
• onion – 2 pcs.;
• butter – 10 g;
• vegetable oil – 3 tbsp. spoons;
• spices.

Preparation

We wash the buckwheat, fill it with cold water, put it on the fire, bring it to a boil, add salt and cook for 20 minutes. Without wasting time, wash and process the champignons, cut them into 4 parts. Chop the peeled onions into thin half rings. Saute the mushrooms and onions in a frying pan in vegetable oil for about 25 minutes. Season the side dish with salt and pepper to taste and mix. When serving, season the finished crumbly buckwheat porridge with butter, place it on portioned plates, place the mushrooms on top and serve with the duck.

Side dish for Peking duck

Ingredients:

• wheat flour – 1 tbsp.;
• boiled water;
• chicken egg – 2 pcs.;
• green onions – 20 g;
• vegetable oil - for frying.

Preparation

Now we’ll tell you which side dish goes best with. This dish goes perfectly with thin hot pancakes, lightly fried in vegetable oil. So, mix wheat flour with water and break eggs into it. Beat the mixture until it becomes a liquid dough. We wash the green onion feathers, shake them off, chop them and pour them into the dough. Now fry the pancakes in a heated frying pan in a small amount of vegetable oil.

After this, place the sliced ​​poultry meat on the prepared pancake, pour over any sauce, serve the dish and enjoy the Peking duck prepared according to the classic recipe.

Side dish for baked duck

Ingredients:

• carrots – 2 pcs.;
• rice – 0.5 tbsp;
• white cabbage – 500 g;
• vegetable oil;
• spices.

Preparation

Wash the rice, dry it and place it in a frying pan or deep saucepan greased with vegetable oil. Peel the carrots, grate them on a coarse grater and add to the rice. Cook over low heat until golden brown. Then add a small amount of water and bring everything to a boil.

During this time, wash, dry, chop the cabbage into thin strips and add it to the rice and carrots. Mix everything, cover with a lid and simmer, periodically adding water so that the dish does not burn. At the very end, add some salt and pepper to taste and when the side dish is completely ready, place it on a plate with the duck.

Garnish for duck with oranges

Roast duck is the perfect New Year's dish. Dmitry Zotov, chef of restaurants, and, shared his professional knowledge with us about how to prepare a duck for baking, how to stuff it and what to serve with it.

Dmitry, what should be the weight of an ideal roasting duck?

Starting from two kilograms - two kilos one hundred grams, two two hundred or three hundred - the ideal weight of a duck for roasting. This is a wonderful bird: it already has a lot of meat and it is not old yet.

If the duck is frozen, how to properly defrost it before baking?

You need to remove the duck from the refrigerator and, without opening the package in which it is frozen, leave it at room temperature. must thaw completely. Under no circumstances should ducks be thawed under water. Also, do not put the duck in the microwave to defrost: the juice will come out and the meat will turn out dry.

How to treat a duck before baking?

If the duck has feathers, you need to singe the bird and remove the feathers.
If there are any giblets, remove them. If the bird is already without feathers, take the time to process it before baking. Take any convenient tweezers and remove the remaining feathers that stick out from the skin. Then tuck the wings. There is such a power move called the “ chicken wing
”.

You should do the same with the duck. Take a duck wing, cut off the outer phalanx, and wrap it from the breast to the back. Turn it so it rises. Also fill the second one. This is necessary so that the wings do not spread out in different directions during baking, but are neatly folded. This technique does not in any way affect the dryness of the bird or, as they say, the fact that the wings may burn. It's just more aesthetically pleasing.

What spices are best to use for roasting duck?

You can buy a ready-made mixture for duck; now there are many different sets of these on sale.
The prepared duck should be rubbed with spices outside and inside, and left overnight in the refrigerator. Or you can prepare your own proprietary spice mixture. For example, for Peking duck, you need to take the Chinese Five Spice
, cinnamon, star anise, hoisin sauce, rice vinegar, leeks, ginger and garlic. Mix the spices, chop the ginger and garlic, and chop the leek coarsely. Rub the duck with spices inside and out, and marinate overnight in the refrigerator.

Then put leeks inside, sew up the belly and bake. Remove the onion from the finished duck and you can eat it. By the way, they used to feed Peking duck to emperors: they threw away the meat and ate only the crispy skin. Other spices that go well with duck include cardamom, cinnamon, and star anise. The main secret is that all spices must be put in the correct proportions and in small quantities, and you need to know which spice is how strong.

Are there any spices that don’t go well with duck and can ruin the taste forever?

By and large, there are no such spices. Although, there is still one - zira. It will taste like pilaf, not duck. Hot cayenne pepper, for example, is not needed at all for duck. But a bay leaf will work well. By the way, it is used in Beijing marinade. But you only need a little bit of it.

Can vanilla go with duck?

Why not. If you stuff a duck with pears and add a vanilla pod, you will get a vanilla duck, the taste will be very interesting.

How to bake a duck so that the breast remains juicy?

You need to heat the oven to 80-90°C and put the duck in there for two hours, let it lie.
Then take out the duck and stick a meat thermometer or probe into the thickest part ( for example, in the leg or thigh
) and check that the temperature of the meat is about 65-67°C. If the result is achieved, let it sit without the oven, let it sit in the air for another half an hour and it will finish. Now heat the oven to 210°C, brush the duck with marinade or honey mixed with cardamom, and place in the oven until the duck acquires color and becomes golden brown. This way the duck will not be completely cooked and will remain juicy. Remember, breast always cooks faster than legs. This is a general rule or, you want, a technology for roasting duck. And it doesn’t matter whether you stuff it or not. This is exactly how you should always act.

Why does baking matter?

For baking, take the most ordinary baking sheet so that the duck fits completely. The duck roast is also suitable for baking or stewing.

Many people bake duck with apples. Does the variety of apple matter?

Choose the latest apples - those that are picked before the first frost. They have a bright taste, strong flesh and are shelf-stable. Better, of course, than domestic varieties. But if there are none, take Granny Smith apples from imported apples - they retain their texture perfectly.

How to prepare apples for filling?

Apples must be peeled and cut into large slices.
Add lemon juice, lemon zest, raisins, cinnamon and walnuts ( first fry them in a dry frying pan and chop them quite coarsely
), and honey is a must. You will get an original spicy filling.

Besides apples, are there more original options?

Certainly! Take a baking sheet, put a lot of tangerines and cinnamon sticks around the duck and put it in the oven. Let it bake at 80-90°C for 2 hours or a little more, depending on the size of the duck.

How does the roasting time of a duck depend on its size and why bake it for so long?

A duck weighing 2.5 kg will bake for approximately 2.5 - 3 hours. If the weight is greater, then you need to further check its readiness during the baking process. Such a long time is necessary so that the protein does not deteriorate, so that the meat remains pink, then the duck turns out juicy. After all, there is not much fat in the duck; there is nothing to render there. If you bake the duck so as to render out the fat, you will end up with dry meat. And in duck, fat is important, because it also affects the taste. Excess fat will, of course, go away during baking, but some of the fat should remain inside.

How to make the filling juicy?

If you stuff a duck with couscous or other cereal filling, then during the baking process a lot of juice and fat will be released from the duck (
about a glass
), which is what the filling will absorb. Couscous, rice or millet have good absorbent properties. But if in doubt, you can add butter to the filling.

How to sew up a stuffed duck?

Kitchen twine or thread. If there are no special ones, take regular threads, the thickest and strongest. The whole point of stitching is to puncture the fat, so use a thick needle. Well, a thimble won't hurt.

What sauce is best to serve with roast duck?

The best sauce for duck can be prepared using the juice of the same duck, which will flow out during the cooking process. I recommend frying onions, carrots and celery in equal proportions in olive oil, adding two anise stars, frying it further and adding honey. Pour in the red wine, and when it has evaporated, add the duck juice and a little water. Add salt, sugar and black pepper. You can also use some frozen lingonberries. Boil the sauce until it thickens, then strain and separate the vegetables.

What side dish goes best with baked duck?

Tangerine chutney. Take equal parts of white wine vinegar and sugar. Evaporate a little over high heat to form a syrup. Add cinnamon stick, chopped chili pepper and ginger. Remove the zest from the tangerines, peel and divide into slices. Finely chop the shallots. Place all this in a bowl. When the temperature of the syrup is 80°C, pour over the tangerines and let stand until cool. Here is the original side dish.

Illustrations:

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Today, chicken is used to prepare various poultry dishes - this is the most affordable option. But dishes made from duck meat are also very tasty and nutritious: it is very tender and simply melts in your mouth. Just serve as a side dish for duck

?

The side dish for duck can be different. For example, you can serve the duck with rice, buckwheat, and potatoes prepared in a special way. You can also serve the duck with onions stewed in broth as a side dish - this is a French tradition. We suggest you prepare buckwheat porridge with mushrooms as a side dish for duck.