Suggestion for Father's Day or for Sunday
Duck or Chester Stuffed with Rice with Raisins + Photos
The Bird chosen with Stuffing and Raisin Rice
Ingredients:
1 old big duck
Spices:
2% of the weight of the meat of
1 tablespoon (shallow) for every pound of duck meat
1 teaspoon of ginger powder or
3 slices of fresh ginger (optional See below
1 glass of dry white wine
1 whole pepper finger of seeded minced seed
1 large chopped onion
2 fresh bay leaves
2 fresh oregano twigs, or basil
2 fresh rosemary sprigs
2 sprigs of fresh mint
1 bunch whole parsley and chives
2 oranges in peel, thinly sliced
1 lemon only the juice
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves
Orange Sauce:
1 cup of broth from bottom of baking pan or
1 glass of beef broth
1 glass of orange juice
1 tablespoon lemon juice
2 tablespoons of wheat flour
2 spoons of butter
½ cup finely chopped orange peel
½ liter of boiling water to throw over the orange peel
Way of preparing:
Wash the bird thoroughly, loosen the skin on the chest and thighs of the duck.
Do not pierce the skin of any bird if you want to stick under the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Leave it tempered for 24 hours inside the refrigerator capped with a napkin, or inside a thick plastic bag.
The next day place the duck with the chest up, in a large saucepan with the seasonings and water, bring to the fire to boil for half an hour approximately.
Turn off the heat and let it cool inside the covered pan.
After cooling, remove the seasoning from the pan.
Put the duck in a baking sheet lined with foil, pour a cup of seasoning broth, strained.
Kiss under the skin, breast and duck thighs with butter, or with slices of bacon
Cover with foil, so that it is loose over the bird, so that it does not stick to the bird.
Bake in preheated oven at 170 º C for 40 to 60 minutes for each pound, according to your stove.
How to prepare the sauce:
Put the melted butter in a pan with a little of the bottom of the baking dish, being careful not to get too salty.
Then mix the orange juice and the lemon juice, let it boil well, for 5 'to 10' minutes.
Dissolve the wheat flour with a little cold water or with orange juice, pour in the sauce stirring constantly until the flour is cooked and the sauce becomes thick.
I- Option:
Garrison:
Cut several peel of the orange into thin strips, without the white part, throw boiling water, let the fire to boil, strain into a fine sieve. Replace water and repeat this operation 3 times.
Then place the fleshed shells in a syrup of sugar, cinnamon, cloves and ginger, cook until thick syrup and peels shine.
Garrison:
II - Option:
1 pound of fresh oranges, or compote.
You can substitute for orange jam or orange slices.
Green leaves of crisp lettuce, black plums without the pits.
Accompany rice with raisins, and green salad, or mashed potato, carrot, or mandioquinha
Note:
New duck does not need to cook before baking, nor do the other new birds.
Old rooster and turkey should cook a little before roasting.
Rice with Raisins:
Ingredients:
2 cups freshly cooked (tea) rice
4 cups (tea) cold water
1 cup of raisins without seeds or to taste
1 tablespoon butter
½ cup chopped parsley (optional)
1 tablespoon chopped fresh mint (optional)
How to prepare the rice:
Put the rice in a pan, without frying, add the cold water, the salt, 2 tablespoons grated onion and 2 tablespoons oil, cook until dry, or
Put the water to boil with salt, oil the onion, when the water boil place the rice, mix well, leave on the fire until dry.
How to Prepare Raisin Rice:
In a large skillet, heat the butter over low heat, throw the raisins and let it heat for 5 minutes, stirring constantly.
Then add the cooked rice mix well, remove from the heat and finally add the minced parsley and mint very small.
If you like you can add some chopped walnuts roughly.
Arrange on a large stainless steel dish and garnish the edges with dried fruit, or fresh chopped. Mango, orange and others.
Filling For The Duck:
Ingredients:
2 cans of ham pate
3 sour apples grated in thick coarse
2 tablespoons butter
2 tablespoons of catupiry cheese, or
2 tablespoons grated Parmesan cheese
1 cup of salt wafer crushed in processor or liqidifier
Way of preparing:
Mix the pâté with the butter the catupiry cheese, the apples and the crushed biscuit, if you want you can suspend the butter and use more cheese catupiry
Duck or Chester Stuffed with Rice with Raisins + Photos
The Bird chosen with Stuffing and Raisin Rice
Ingredients:
1 old big duck
Spices:
2% of the weight of the meat of
1 tablespoon (shallow) for every pound of duck meat
1 teaspoon of ginger powder or
3 slices of fresh ginger (optional See below
1 glass of dry white wine
1 whole pepper finger of seeded minced seed
1 large chopped onion
2 fresh bay leaves
2 fresh oregano twigs, or basil
2 fresh rosemary sprigs
2 sprigs of fresh mint
1 bunch whole parsley and chives
2 oranges in peel, thinly sliced
1 lemon only the juice
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves
Orange Sauce:
1 cup of broth from bottom of baking pan or
1 glass of beef broth
1 glass of orange juice
1 tablespoon lemon juice
2 tablespoons of wheat flour
2 spoons of butter
½ cup finely chopped orange peel
½ liter of boiling water to throw over the orange peel
Way of preparing:
Wash the bird thoroughly, loosen the skin on the chest and thighs of the duck.
Do not pierce the skin of any bird if you want to stick under the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Leave it tempered for 24 hours inside the refrigerator capped with a napkin, or inside a thick plastic bag.
The next day place the duck with the chest up, in a large saucepan with the seasonings and water, bring to the fire to boil for half an hour approximately.
Turn off the heat and let it cool inside the covered pan.
After cooling, remove the seasoning from the pan.
Put the duck in a baking sheet lined with foil, pour a cup of seasoning broth, strained.
Kiss under the skin, breast and duck thighs with butter, or with slices of bacon
Cover with foil, so that it is loose over the bird, so that it does not stick to the bird.
Bake in preheated oven at 170 º C for 40 to 60 minutes for each pound, according to your stove.
How to prepare the sauce:
Put the melted butter in a pan with a little of the bottom of the baking dish, being careful not to get too salty.
Then mix the orange juice and the lemon juice, let it boil well, for 5 'to 10' minutes.
Dissolve the wheat flour with a little cold water or with orange juice, pour in the sauce stirring constantly until the flour is cooked and the sauce becomes thick.
I- Option:
Garrison:
Cut several peel of the orange into thin strips, without the white part, throw boiling water, let the fire to boil, strain into a fine sieve. Replace water and repeat this operation 3 times.
Then place the fleshed shells in a syrup of sugar, cinnamon, cloves and ginger, cook until thick syrup and peels shine.
Garrison:
II - Option:
1 pound of fresh oranges, or compote.
You can substitute for orange jam or orange slices.
Green leaves of crisp lettuce, black plums without the pits.
Accompany rice with raisins, and green salad, or mashed potato, carrot, or mandioquinha
Note:
New duck does not need to cook before baking, nor do the other new birds.
Old rooster and turkey should cook a little before roasting.
Rice with Raisins:
Ingredients:
2 cups freshly cooked (tea) rice
4 cups (tea) cold water
1 cup of raisins without seeds or to taste
1 tablespoon butter
½ cup chopped parsley (optional)
1 tablespoon chopped fresh mint (optional)
How to prepare the rice:
Put the rice in a pan, without frying, add the cold water, the salt, 2 tablespoons grated onion and 2 tablespoons oil, cook until dry, or
Put the water to boil with salt, oil the onion, when the water boil place the rice, mix well, leave on the fire until dry.
How to Prepare Raisin Rice:
In a large skillet, heat the butter over low heat, throw the raisins and let it heat for 5 minutes, stirring constantly.
Then add the cooked rice mix well, remove from the heat and finally add the minced parsley and mint very small.
If you like you can add some chopped walnuts roughly.
Arrange on a large stainless steel dish and garnish the edges with dried fruit, or fresh chopped. Mango, orange and others.
Filling For The Duck:
Ingredients:
2 cans of ham pate
3 sour apples grated in thick coarse
2 tablespoons butter
2 tablespoons of catupiry cheese, or
2 tablespoons grated Parmesan cheese
1 cup of salt wafer crushed in processor or liqidifier
Way of preparing:
Mix the pâté with the butter the catupiry cheese, the apples and the crushed biscuit, if you want you can suspend the butter and use more cheese catupiry
Nenhum comentário:
Postar um comentário