Ostashkov duck

Category: Meat dishes
Ostashkov duck

Ingredients

Duck cut into portions 1 PC
Jasmine rice 1 st
Quince 1 PC
Dried fruits (prunes, dried apricots) 1 tbsp (or optional)
liquid honey 2-3 st. l.
salt taste
ground black pepper to taste

Cooking method

  • The recipe is so simple that telling it without a backstory is not fun.
  • ... When the country was just waking up after New Year's Eve, we sped cheerfully along the empty road towards the city of O. Where on N. Street, my beautiful friend Ulyana and her large and motley family were already waiting for us at the festive table. We were already in the process of methodically and systematically pricking the one hundred and first white mushroom onto a sharp fork, when the hostess placed a crystal vase with something unimaginably smelling on the table ... Duck! Aha ... picked it up with a spoon, brought it to my mouth ... A-aaa! Here at this place I completely disappeared. What can you say about the duck, which has disintegrated with soft meat into fine rice with dried apricots, prunes and quince? It is impossible to describe the taste, it haunted me all the last winter holidays, and naturally the withdrawal is still going on.
  • So I made a stand when duck legs of unknown origin warmly waved to me from the counter. Rice, I remembered, there is some kind, dried fruit too, quince ... there is along the way. Well ...
  • And no, well ... No, it's edible, and even delicious. But there will be no withdrawal ...
  • Remember !!!!! Duck - Belarusian (we cut it into pieces, salt, pepper and smear with a hefty portion of honey), rice - jasmine (boil it until tender, put it on a baking sheet around the duck, bury dried fruits and quince in it). We cover everything with foil, and simmer until then (over low heat, 160 degrees), until the duck meat begins to separate from the bones. Somewhere, depending on the size of your duck and the hungry torment of the guests, it will take from one and a half to 2.5 hours, more can be done, just keep an eye out so that it doesn't dry out.
  • In principle, for aesthetes, you can cut beautiful pieces from the duck and serve with a side dish, but if no one sees you, strip the duck to the bones, mix the meat with rice and ... if there is no one at all, you can shove it into your cheeks with your hands and moan loudly with pleasure.
  • This is how everything should look like on the table:
  • Ostashkov duck

Time for preparing:

1.5 - 2.5 hours

Cooking program:

oven

Note

The recipe was discussed in one thread and aroused some interest, so I decided to put it on public display. Maybe someone else will come in handy. There is no novelty or culinary discovery in it. But when we prepare a lot of different dishes for the festive table, then this non-stained option can help someone out. Because we all know: we cook a whole bird for Christmas, serve it beautifully, cut it off (often awkwardly, splashing on the tablecloth and elegant dress, dropping and getting dirty, eventually ceasing to associate with uncomfortable food) the sweetest pieces. And then the ridge and the scattered parts of the former splendor are in the refrigerator for a long time: no one wants to eat them anymore, and it's a pity to throw them away ...
Duck cooked in this way is eaten all over, without a trace. Especially if you are not too lazy to take the meat from the bones, if your holiday etiquette allows it.

gala10
Irina!!! Thank you !!! I copied and saved the text in that thread, but the recipe !!! It's much better. I'll bookmark it ... and ... I'll look for a duck. And if the duck is not Belarusian? It won't work, right? Well, we have here Belarus nearby, we will tear to the extreme! What can't you do for a cool recipe ...
IvaNova
I sob.
Accessible duck. Belarusian. There is no quince and I don't know where to find it
Natalishka
Irina, no words, this is something: bravo: That's what I would eat right now: girl_in_dreams: Thanks for the recipe
Ikra
gala10, yes of course everything will work out of any other duck. Belarusian is ... It's such a dream! Well, and quality, of course. Here is jasmine rice - this is essential! Because any other will fall apart, fall apart (in my picture, unfortunately, you can see this, because I did it with some ordinary one that I found in the bottom of the barrel)
IvaNova, quince is fixable. I think Antonovka will be no worse.
Ikra
Natalishka, Thank you! So I made you happy with a new recipe
IvaNova
Quote: Ikra

IvaNova, quince is fixable. I think Antonovka will be no worse.
Thank you! I didn't even think about Antonovka: girl_red: Mom has this good
V-tina
Irina now the recipe will definitely not get lost, thanks
kubanochka
In the morning I climbed into the freezer, I caught my eye two duck carcasses. I thought: “No, I don’t want a duck ...” At lunchtime I went to collect the “harvest” of chicken eggs. I almost stumbled over an important waddling duck ... No, I don't want a duck ... In the evening I read Irishkin's recipe ... Now I really WANT a duck !!! And there is a quince. At the neighbor's. An hour ago, I ripped the leaves for tea from the quince trees at his place, so I know for sure that there is a quince. I will definitely cook it.
Ikra
kubanochka, Lena, oh, it's not for nothing that you ran into ducks today
kubanochka
My husband told me the same thing now. Moreover, when I saw the ducks in the freezer in the morning, I offered him, he also refused. And then he took his daughter to a friend's birthday party, drove to the market and drew attention to domestic ducks. I also thought, maybe I really needed to cook a duck ... Looks like yours in the morning, Irishik, the recipe was waiting for.
Tumanchik
Irisha, thank you for adding a separate recipe. Be sure to bookmark!
The photo, as always, is above all praise!
And proud of the Belarusian duck !!!!!!!
SchuMakher
Killer!!!!!
Rada-dms
The duck looks amazing in the photo !! The recipe is wonderful, so bookmark it before buying a duck!
I sit straight and get upset that there is only one duck leg in the freezer! You don't have to buy a whole duck, but only chicken legs?
Ikra
kubanochka, after all ... It seems like everyday nonsense, but how can you not believe in the signs? Everything worked out, and you will have a delicious duck.
Tumanchik, yes, yours from what we sell are probably the most delicious
SchuMakher, I didn’t give the Gyppo oath, so I laid it out with a fearless hand))))
Rada-dms, it is possible with any spare parts. I have what is in the picture - just the legs alone. Just grind everything well so that it is soft.
TATbRHA
kubanochka, I still have a green-oak quince, if only last year's frozen one is applied!
SchuMakher
Quote: Ikra
I think Antonovka will be no worse.

With Antonovka it will be even better, she is cheerful
Ikra
SchuMakher, yeah! I adore her too
Irina Dolars
Oh, Irisha, how good these ruddy parts of the duck's body are!
I just wanted a piece or two with all your fragrant snacks Ostashkov duck


And yesterday at the dacha I watched how seven ducks found shelter in our abandoned reservoir
Swim themselves serenely with their beaks down deep into the ocean into the water and lifting their tails
True, they say that there are hunters with nets. Lure with bread and that (ss)

shuska
Interestingly, and in a slow cooker such a miracle will turn out?
kirch
Quote: ShuMakher

With Antonovka it will be even better, she is cheerful
And it seems to me that it will be delicious with any apples. We also strained with quince
SchuMakher
Lyud, Antonvka is not an apple, this is Lenka (not to be confused with Tim, she's just an infection and Atella)
Ikra
Oh, mulberry talk poured, but I have nothing in new messages
Some kind of glitch?
Tumanchik
I also want ... with Antonovka

pryndet and neigh

and with Antonovka duck we have no quince vapche or very expensive. thank you for saying about the possibility of replacement, otherwise I already thought it was out of reach
SchuMakher
Irk, it can't be, we have the same in all markets in supers ... You just didn't pay attention
Tumanchik
Quote: ShuMakher

Irk, it can't be, we have the same in all markets in supers ... You just didn't pay attention
Man, there is of course in hypers. Everything is there, but very dear. And since I do not understand it, it may not yet be edible.
SchuMakher
I'll bring those ...
Anatolyevna
Ikra, Ir and what a ripe enta quince she is, we have it, last time I looked, I think, as they sometimes say, put it in its place, you don't need it (a phrase from a clever book). I didn't look at the price, I looked at the shape and color.
SchuMakher
Yellow and hard
Tumanchik
Quote: ShuMakher

I'll bring those ...
I can handle Antonovka too -

smoked fish! already slobbering - I'm afraid I won't live

Tumanchik
Quote: ShuMakher

Yellow and hard
and after cooking? hard too?
Ikra
Anatolyevna, since we do not grow quince, I am not a great specialist in it either. Let's just take as a starting point the fact that it goes on sale already in a "commercial" form. Well, we take what we have. Yes, by the way, it still happens to be a little wormy inside. We don't get upset, we cut out the whole byaka, wash it, and put it as if nothing had happened! On the one hand, it will all be cooked there, and on the other, since it is a worm, it means that it was not sprayed or treated with any special chemistry.
Well, it's like an apricot. Once they sent me a box from Central Asia ... She put a pie in the oven under the kitchen table, closed the door and went into the room ... I came, and a cloud of worms crawled on my ceiling. We got out of the heat. It turned out that they sent me the best gifts, from uncultivated gardens
Anatolyevna
IkraThank you! Everything is available, now I know!
Albina
Irina, so deliciously painted, almost choked with saliva We, too, are definitely not Belarusian ducks
Tumanchik
Ikra-Irochka, and what is she becoming? hard or soft?
Ikra
Albina, to us, too, they do not always fly in, so you have to do from what is. In this recipe "Belarusian" is like a dream and an ideal, but you can cook anything.
Tumanchik, the quince will become softer, of course. And it will be very tasty. Well, at least I like her a lot.
When we visit Crimea in October, we arrange a belly party for ourselves: we cut the quince into slices and fry in a large frying pan in butter. An excellent side dish for any meat.
kirch
Quote: shuska

Interestingly, and in a slow cooker such a miracle will turn out?

So this question interests me.
Ikra
kirch, I don’t know, I don’t have such a device. But I think it should work. The trick is for the duck to cook properly and soak the rice with juices.
kirch
Yes, the slow cooked duck is very good. I have a doubt about the rice, if it will turn out dry. ... And at the same time I'll put the duck on rice, I think it will be soaked in duck juice, it's raw. In general, I'll try tomorrow
Ikra
kirch, if the duck did not sit on the Ducan, then it should not be dry. Plus dried fruits and quince. Dried fruits can be lightly scalded. To be more accurate, if in doubt.
shuska
kirch, really looking forward to the results of your experiment!
Olgita
Irina, Did your duck at the weekend ...... The result is strange. Rice turned into porridge altogether. Can't boil it? The duck was really domestic.
Ikra
Olgita, and what kind of rice did you take? What sort of?
Olgita
Ikra, Jasmine like you
Ikra
Olgita, this is strange ... Because under no circumstances should jasmine turn into porridge. M. b. all the same sellers passed off some other long-grain rice for jasmine. Well, or ... I don't even know what to assume. Is everything completely ruined?
Olgita
Irin, how can I tell you .... ate .... but not something. Next time I'll try to boil the rice only, and the recipe is wonderful. Thank you
Ikra
Olgita, well, yes, try with half-baked. How long did the duck stand in your oven? Did the duck even reach softness?
Olgita
Ira, the duck stood for 1.5 hours, in general, it arrived.
Oktyabrinka
Irina, thank you for the interesting recipe, I missed such a wonderful recipe, the day before yesterday I put the carcasses of duck in the freezer and offered it to my husband, refused the duck, and now I will definitely cook it as soon as I buy jasmine rice
Ikra
Oktyabrinka, I will be glad. if it turns out delicious!

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