Stuffed duck "Julia"

Category: Meat dishes
Stuffed duck Julia

Ingredients

duck 1.5KG
boiled tongue (small) 1 PC
lean pork 0.5KG
pistachios 50 g
dried cranberries 100 g
salt taste
seasoning for poultry 1 tsp
freshly ground mixture of four peppers 0.5 h l
egg 1 PC
cognac (brandy) 50 ml
dough for wrapping:
flour 500 g
water 230 ml
butter 100 g
nutmeg (freshly grated) 0.5 h l

Cooking method

  • "Julie and Julia: Cooking the recipe for happiness"
  • year 2009
  • Director: Nora Efron
  • Cast: Meryl Streep, Amy Adams, Stanley Tucci, Chris Messina
  • Stuffed duck Julia

Time for preparing:

3-4 hours

Cooking program:

oven

National cuisine

french

Note

I decided to bring this recipe to life by Julia Child. Minced meat, however, changed a little in accordance with the tastes of the family. The duck was also cut in a slightly different way, which made it possible to do without sewing.
Inspired me to this "culinary feat" film, dedicated to the famous culinary specialist, with the magnificent Meryl Streep in the title role.
Cook with love and bon appetit!

marlen
Super! What delicious food and how beautiful!
Inusya
Marisha, I'm out!
I took it to bookmarks, now I know what to cook for the Easter table!
It would only be possible to get bones so masterfully ...
Tanyulya
I really like this movie. And from your duck ... delight.
barbariscka
Twist
This is truly a culinary feat !! What a fine fellow you are! I watched the film with pleasure, so it was very pleasant to see such a "troublesome" recipe brought to life.
Twist
Girls dear ! THANK YOU VERY MUCH for such kind words

Inusya, everything will certainly work out !!!
Lisss's
Marisha, you are HERO! it turned out very nicely, and yummyooo, you can see right from here!

and I watched this film too, and my tribe was so inspired by it that they even bought a book by Julia Child. and I used it to make cocoovan (coq-au-vin). This is a rooster in wine, if in our opinion this is my spouse, even though he does not consider chicken as meat in principle, but this kokovan ate it, as if I hadn’t fed him for a year! it was a surprise to me ..

I mean, Julia Child's recipes are really worth their weight in gold, it turns out insanely delicious!
Twist
Lyudochka, thanks! I love her recipes too. I often make burgundy meat. And she has a good book - everything is very simple and intelligible, you can learn a lot.
IRR


the film is super, the recipe is super! Meryl Stripp and Twist they rule!

this is the presentation of the material !!!
Lyuba 1955
Twist, Your duck is a real surprise and a gift for guests, and you are the Hero of cooking!
Twist
IRR, thanks! In my opinion, this film is a source of inspiration for everyone who loves to cook.
Twist
Lyuba 1955 - THANK YOU
Omela
Marish, stunned !!!! really a feat !!
IRR
Quote: Twist

In my opinion, this film is a source of inspiration for everyone who loves prepare.

and just loves
Twist
Mistletoe-
Girls, you embarrassed me completely!

IRR - agree.
Arka
Marina! You're doing fine! What a dish I’ve been eating! Bravo!
Alexandra
Twist, AWESOME both recipe and preparation !!!

BRAVO!!!
Twist
Arka, Alexandramy dears thank you
alina-ukhova
Marinochka! Excellent! Well done!
Tasha
Undoubtedly an interesting preparation. The result was impressive. Thank you for serving this recipe. I would like to repeat, but somehow I am shy, it seems to me that separating the bones is a completely problematic matter ... But you succeed! It's amazing.
Twist
tasha74, bones can be removed from any bird. Start with the thymus, then the wings along the articular tendons, etc.
The method of stuffing the cut poultry in this way is very popular in French cuisine, there are many very interesting recipes.
Tasha
Marin, we practiced with a duck today. My husband bought two cute ducks. One was left for Sunday dinner, and the second one today they decided to start ... And, of course, it took a long time, you need a lot of patience for the first time ...
Well, also, we did some work on our mistakes ... I decided to tell you, maybe someone will come in handy.
First of all, the skeleton was removed (.... the sternum, clavicle and shoulder bones) .... Then the meat was scrupulously cleaned from the bones. Our bird has become like a sack ... And at the end of the bones from the wings and legs (paws: 0)) ... I don't know, maybe your sequence was different? ...
In the end, it turned out without cuts. It turned out such a huge dish ... Next time we will work with the fillings .... We took into account all the nuances! Thank you for the inspiration.

And here I also have interesting descriptions of cutting:

Breast bone removal
Pull the leather over the neck of the duck and wrap it around the base of the neck, turning it inside out. Now you can feel the fork of the breast bone with your fingers. Make a cut deep enough with the knife so that the fork is completely exposed. Pull the fork out, freeing it from the tissues that tie the shoulder joint at the point where it connects to the cervical vertebrae, shoulder bones and wing bones.

Wing release
Pull back one winglet to expose the tendon that connects the winglet bone to the cervical vertebrae and scapula. Cut the tendon, release the winglet, but do not separate it. Do the same with the other wing.

Release of the cervical vertebrae from the sternum
On the one hand, the cervical vertebrae are connected to the shoulder bones, and on the other hand, they are attached to the sternum by soft cartilage. Using a knife, carefully free the cervical vertebrae from the meat, and then tear them away from the chest.

Removal of cervical vertebrae and scapular bones
Each vertebra is now attached to the scapula by only a thin ligament. Trim the meat around the bundle to expose it. Pull both bones firmly towards you, holding them at the joint. If the bone breaks, cut out the remains with a knife. Do the same with the other scapula and cervical vertebrae.

Bone skeleton release
Pull back the meat so that the sternum, back bones and ribs are exposed. Moving to the legs, carefully cut the meat from the bones with a sharp knife (helping yourself with your fingers (see photo). In order not to damage the skin of the bird, move the knife towards the frame. Where the back bone is attached by cartilage, cut these cartilages and leave them in the pulp ...

Removal of the sternum
When the knife reaches the legs, twist them out and cut the ligament that connects the leg bone to the thigh bone. Do not cut the leg. Continue separating the meat from the bones until you reach the brisket. It is connected to the body by thin cartilage. Cut it open and remove the brisket.

Bone skeleton removal
Now almost all meat is bone-free. Lift the bony skeleton and cut the bone near the tail, leaving three to four cartilages on it. If there are ribs in the meat, at the bottom of the skeleton, cut them out. All bones have been removed and the duck is ready for stuffing, bonding and further cooking.

PySy: I think that we need a small knife, well, very sharp, of course ...

Marin, does Julia have a detailed description of removing bones in the book?
Twist
Natasha, Julia does not have detailed descriptions in the book (at least in the version that I have). There, as in the film, a method of cutting with a cut and subsequent stitching is given. This was the first time I did it too, and I didn't really like it. Now I'm doing almost the same as in the quotes you quoted. Are they from the Good Kitchen Rolls book?
Tasha
I just watched some of the film and saw Julia sew with thread .... The last century, however ... I thought it must be for entertainment?
Good kitchen. Rolls, pates and galantines!
Twist
Natasha, possibly for entertainment.

Good kitchen. Rolls, pates and galantines!
And I really like the books from this series. Lots of useful information and step-by-step photos.

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