Marinade for duck overnight. Garlic marinade for duck

Many original meat dishes can be prepared both from popular products in everyday life, and from animal meat, which rarely appears on the traditional table. All sorts of step-by-step recipes and tips posted by lovers of unusual cuisine in the photo on the Internet tell in detail how to cook beaver with potatoes or buckwheat, cook delicious bear meat cutlets or cook frog leg soup.

Less exotic food

Fans of a variety of taste sensations are also interested in tinkering with the preparation of an original dish from more familiar meat. For example, there are many step-by-step recipes, photos and tips for cooking an ordinary duck whole in a sleeve or on a baking sheet with potatoes or buckwheat.

A full-fledged simple duck dish is probably familiar, at least from the photo, every hostess and every family has its own special recipe that has been tested many times. After all, in order to know how to cook a duck, it is not at all necessary to know how to cook a beaver. Although both types of meat have practically no differences in cooking technology with potatoes or buckwheat.

A whole bird can be cooked not only in a home stove oven. An excellent roast is also obtained when preparing a tasty and juicy dish over an ordinary fire on a spit. In country or camping conditions, it is especially interesting to cook duck by hot smoking in a pipe. This method allows you to get an unusually juicy and fragrant dish quickly enough.

Above an ordinary potbelly stove or another type of stove, as a rule, a pipe is installed through which hot smoke rises from the furnace. Poultry meat, pre-treated with marinade and wrapped in a foil sleeve, is carefully wrapped in wire and descended into the pipe on it.

The number of pieces wrapped in foil can be different and their size depends on the diameter of the pipe. It takes about an hour and a half to cook a bird in a pipe. In the foil smoked to blackness, very scary in the photo, there will be amazingly tender and fragrant meat, which has retained all its useful qualities and is complemented by an appetizing smell of smoke.

It makes no sense to describe a step-by-step recipe for such an exotic method of cooking poultry meat, since each owner has different stoves and the roast turns out differently in each pipe. Not only the diameter or height of the pipe matters, but also the composition of the fuel. It is best to cook duck in a hot chimney when using birch wood. They do not give the roast an excessive resinous aroma, but only slightly complement the taste.

Marinades for poultry

To pre-prepare individual pieces of poultry meat for frying, you can use a simple step-by-step recipe for preparing mayonnaise-based marinade. In 200 grams of mayonnaise, a few crushed cloves of garlic are added, a pinch of hot spices and a bay leaf. To give the marinade a sour taste, put a sliced ​​\u200b\u200blemon into rings.

Duck meat marinated with lemon juice and sunflower oil is very original. To prepare the marinade according to this recipe, you need to add a tablespoon of oil and juice squeezed from half a lemon to a glass of water. By adding a small amount of different spices to this mixture to taste, a delicious marinade is obtained. If you want a special peculiar taste, then instead of water they take white table wine and instead of lemon - orange juice.

Keep poultry meat in any marinade in a cold place for at least four hours. During this time, the meat will be completely saturated with a mixture of aromas of herbs and spices and will become softer and more tasty.

Cooking duck in the oven

To cook a duck whole or chopped into pieces in the oven with potatoes, buckwheat or apples, there is a special cast-iron or enameled kitchen utensil called "duckling". The very name of this household item already indicates the method of making roast poultry in the oven. There are many photos of this kitchen helper.

The elongated shape and a securely fitting lid allow you to place a bird of any size in this dish. Large geese or turkeys are usually roasted in the oven, laid on a baking sheet.

Most often, a whole bird in a duck is made stuffed. For stuffing, a whole gutted carcass is taken and through the cut at the bottom it is tightly stuffed with apples, buckwheat or other minced meat.

For the manufacture of poultry with apples, sour varieties of fruits are best suited. Especially successful are baked carcasses stuffed with Antonov apples. Poultry meat, potatoes or buckwheat acquire a sour taste and become unusually tender.

There is little space left around the bird located in the duck house. Experienced housewives put coarsely chopped potatoes or buckwheat there. The side dish is roasted in the oven in duck fat and is also saturated with the aroma of sour apples.

In order for the contents not to fall out of the whole carcass, it is sewn up with a thick thread using an ordinary household needle. The minced meat, securely fixed inside, is soaked with duck rendered fat. Before serving, the thread is easily removed, potatoes, buckwheat or apples are laid out on a separate dish and the roast is cut into portions.

Duck - traditional cooking methods

The bird baked in the oven can be served on the table and uncut in portions. A carcass with a golden crust on an oval large dish looks very appetizing and beautiful. Such an elegant look is usually given to a festive dish. For stuffing carcasses, products such as:

• porridge;
• braised cabbage;
• a set of various dried fruits;
• tart fruits of quince;
• apples or oranges.

The meat of a roasted duck can retain a peculiar flavor, so it is best to keep a completely cleaned and gutted bird in the marinade for several hours. The sauce of any composition you like will add flavor to the future roast and a peculiar taste.

Successful roasted duck recipe

A very original sour taste is given to duck meat by a few oranges baked with it. To complete the taste and give the meat increased tenderness, professional chefs recommend not only putting a few peeled oranges in the middle of the carcass before baking, but also holding it for several hours in a marinade made on the basis of oranges.

A carcass weighing about two and a half kilograms will require three to four large peeled oranges. Inside the carcass, orange slices and several celery stalks are laid, which can be successfully replaced with an ordinary carrot or apple. The bird is sewn up and placed in a roaster or on a baking sheet. Baking lasts two to two and a half hours.

Do not forget to water the carcass approximately every twenty minutes with orange juice or liquid flowing from the carcass. Roast is cooked very quickly in a special baking sleeve. Thus, it is possible to cook poultry of any weight and size. Even in the photo, she looks unusually appetizing.

Method of cooking duck in the sleeve

There are many positive aspects to getting a roast in the oven with a sleeve. The oven does not get dirty and the bird is stewed in its own juice. To make such a dish, a bird pre-marinated in any way and two or three sour fruits are taken. They are sewn inside and the bird is placed in the sleeve. On any photo illustrating this process, you can clearly see how this is done.

It is recommended to bake the bird according to the recipe in the sleeve for no more than one and a half hours. After this period of time, the sleeve should be cut and the carcass, baked until half cooked, should be baked. With this method of stewing a bird in a sleeve, a shiny crisp is formed on the surface of the carcass. You can periodically baste the roast with a mixture of honey and orange juice. The crust will be very fragrant.

Any method of making roast poultry, according to a photo or on the advice of chefs, allows the hostess to show individuality when creating a step-by-step recipe and get the unique aroma of a signature dish. For any holiday, a baked bird will always be a table decoration and will delight guests and households with its exquisite taste.

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Comments

1. Igor

   I baked a duck in my sleeve for my wife's birthday using the tips that are indicated in the article. The duck turned out juicy, fragrant, all the guests appreciated it.

2. Nicholas

   Igor, I can also advise cooking duck in cognac, very tasty! And it’s easy to prepare: for the marinade you need cognac, a couple of onions, a couple of cloves of garlic - fill the carcass with this mixture and put in the oven. I'm sure your wife will be delighted!

3. Victor

   An excellent recipe for the New Year's table, especially the duck in the oven is just a wonderful decoration for the New Year's table.

4. Rustam

   What could be better than a cooked duck that you shot yourself ... There are many excellent recipes and the recipe in this article is also very tasty. Need to try.

5. Basil

   Good recipes, keep it up. My wife marinates duck with oranges, then bakes in foil for an hour. Next, take it out of the foil, and again for an hour in the oven. It turns out great, juicy and tender.

6. Oleg

   Most of all I like the recipe for duck in the sleeve. Thanks to the package, the duck is juicy and fragrant. From spices, I add paprika and garlic to the duck. It turns out great!

7. Nikita

   Never liked duck meat because of its fatty texture, but perhaps one of these recipes could change my mind. I will definitely try

latest comments

If you only have a frozen carcass available, then you don’t have to choose. You need to defrost the carcass in accordance with all the rules, so that in the end the finished dish will not disappoint you. First, transfer the frozen carcass to the refrigerator, you can even overnight, then take it out and complete the defrosting process at room temperature. Rinse the prepared duck under running water and dry it by wiping it with a towel or paper napkins.

Prepare the filling and spices:

Before baking a duck in the oven, you need to rub the prepared carcass with crushed garlic cloves, salt, and spices. You can grease with liquid honey and sprinkle with lemon juice, as in one of our recipes. It will be better if the duck marinates in this form for several hours or even overnight. Pre-marinated duck will taste different from the one you baked right away. But in any case, it will turn out delicious, if there is no time to wait, do not worry that the dish will not turn out.

It is known that the duck is a fat bird, most of the fat is in its skin. To make it melt, and the skin contains only connective tissue, we suggest making shallow cuts on the breast. The skin will become thin and crispy, and the melted duck fat can then simply be drained.

Apples need to be washed and cut into slices. It is better to remove the core with seeds. A couple of fruits can be left whole and baked for decoration.

Put the apples in the duck, they have a bunch of herbs on them. If desired, you can fasten the edges of the abdomen in any convenient way (thread, toothpicks). Our step-by-step photo recipe skips this point.

Place the duck in the roasting sleeve and tie off the ends of the sleeve at both ends. You can bake a bird not only in a sleeve, but also in a special bag for baking chicken, their material is identical. But if the duck is large (long), then you may need two sleeves (if they are short). In this case, you do not need to fix the edges of the sleeves, just pull the bags with a stocking from different sides with an overlap.

Do not forget to make holes in the bag or sleeve for steam to escape. They are best done on top so that the fat and duck juice remain inside and do not burn in the oven during baking.

If apples and duck are a familiar combination, then oranges can add an oriental flavor and aroma to this dish. So, stuffed duck can be cooked with citrus fruits.

We will cut one orange into thin rings and bake in the oven on the lower tier. You will get beautiful orange chips that can be used to decorate and serve the finished dish.

The duck is baked with apples in the sleeve in a well-heated oven for at least 90 minutes at an oven temperature of 180-200 degrees.

In order for the finished duck to acquire an appetizing ruddy skin tone, 15 minutes before the end of baking, the sleeve must be cut - the crust will become saturated in color, closer to light brown.

I didn’t do this today, the color was what I needed, and the crust was tender.

As described above, fat can be easily collected, leaving your baking sheet clean.

Remove apples from the carcass and use as a side dish or addition to it.

Duck baked with apples in the oven

If you decide to bake the duck in the oven in a regular baking dish, then in this case there are very few differences in the cooking scheme. It is desirable to take sour or sweet and sour apples for duck stuffing, with firm pulp. Suitable "Simirenko" or "Antonovka". Rinse the fruits thoroughly and, if desired, cut the peel. Then remove the seed box by cutting the apple into several pieces. After that, chop the apples into thin slices or cubes. To prevent apples from oxidizing in the open air, you can sprinkle them with lemon juice.

Next, you need to prepare the duck carcass. Take a suitable deep dish - a bowl or pan. Peel the garlic and pass through a press. Make a mixture for rubbing the carcass - combine vegetable oil, salt, spices and crushed garlic. Thoroughly rub the duck with the resulting mixture. The ends of the wings can be cut off and put on noodles with giblets.

Now stuff the bird with apple slices. After the last piece of apple is placed in the duck, the edges can be fixed - sewn up or fastened with toothpicks. On the sides of the duck, you can make incisions and place the wings there - so the bird will retain its original shape during the baking process.

Put the duck ready for baking in a dish, breast side up. Pour water into the mold. If you still have apples, then put them right there, around the bird. Send the contents to an oven preheated to 220 degrees and bake for 15 minutes on the lower or middle tier. Then lower the temperature to 180 degrees and bake the duck for another 1.5 hours - the bird will get a delicious golden brown.

The readiness of the meat is checked in the traditional way by piercing it with a knife. The appearance of a transparent fat indicates that the meat is ready. If fat with a pinkish tint is released, this indicates that the duck is not yet ready and it is too early to take it out of the oven. There is no danger of getting overdried meat as a result, since there is a lot of liquid in apples. But if the apples around the duck begin to burn, then you need to immediately add a little water.

The finished stuffed duck must be carefully transferred to a plate and the toothpicks (threads) removed. Pieces of apples that were baked near the carcass should not be eaten, as they have absorbed fat.

Usually a whole carcass is prepared specifically for the festive table, and on weekdays you can butcher the duck and fry or stew with gravy.

If the holidays are approaching, it is better to choose in advance which filling to choose for the stuffed duck. In addition to the classic methods, you can stuff the belly with porridge, vegetables (it will be very tasty with stewed sauerkraut), dried apricots and prunes, oranges and quince. The filling is usually consumed with meat.

If you are worried that the finished bird may not have a very pleasant taste or smell, then play it safe and marinate the bird a few hours before stuffing and baking. Don't forget to cut off the tail and then marinate the duck in lemon juice, vinegar, wine, herbs and spices. Duck meat becomes more tender and aromatic.

Experienced housewives recommend boiling the duck for about 20 minutes before baking - the duck should be half cooked. Then, during baking, you need to periodically water it with broth. This tactic will allow the poultry meat to simply “walk away” from the bones at the first touch. Needless to say, you hardly tried juicier and more aromatic meat. Experiment with marinades, carcass spreading ingredients and stuffing and you will certainly find out which recipe is perfect for you.

Another option for baking is in the dough.

How to cook duck in dough

If you want to complicate your task and at the same time surprise your guests and relatives, bake a duck stuffed with something in the dough. Fragrant fragrant bread soaked in duck fat will not leave anyone indifferent.

I won't repeat myself

Sincerely, Anyuta.

Roast duck is one of the signature dishes served in many families for the New Year and Christmas holidays. Many housewives love to please their households with dietary duck meat even on a weekday. Therefore, we decided to reveal the secrets of cooking duck so that its meat is very soft and juicy.

Soft and juicy duck: cooking secrets

Like any other dish, the duck cooking process has its secrets. Therefore, before you start cooking dishes using this bird, familiarize yourself with the main ones.

1. A carcass of 2–2.5 kg is the best option for baking. A dish from such a duck will turn out moderately fried, low-fat and not dry.
2. The minimum time for marinating duck should not be less than 3 hours. Pickling is considered optimal throughout the day.
3. Be sure to remove the tail gland (tail), which, when cooked, exudes a specific aroma and flavor.
4. If you work with a frozen carcass, then you need to defrost it in the refrigerator on the bottom shelf. Defrosting in the microwave or on the counter in the kitchen can result in dry meat at the end of the cooking process.
5. To prevent the whole duck from drying out during cooking, you need to use a culinary sleeve or foil. To brown the crust, 20–25 minutes before readiness, the carcass must be opened.
6. Cooking stuffed duck (whole)? You should not stuff it very tightly, as the duck may not be cooked, and the filling will remain raw.
7. If you are unsure that the duck will have time to cook, then boil it before placing it in the oven. Lower the carcass into boiling salt water for 20 minutes. Pat dry with paper towels and cook as usual.

Marinades for soft and juicy duck

80% of the success of a tasty and juicy duck is the right marinade. It is thanks to him that the meat becomes tender and melts in the mouth. We bring to your attention the best marinades for duck:

• Egg yolk, fat sour cream, garlic, salt and black pepper.
• Honey, orange juice, soy sauce, sweet and sour white wine, garlic, salt.
• Olive oil, ginger root, curry (powder), salt, lemon juice.
• Shop mustard, mayonnaise, garlic, salt.
• Honey, sweet and sour white wine, soy sauce, garlic, lemon juice, salt.
• Vinegar (apple), spices, mayonnaise, garlic, pepper, salt.

Cooking the whole duck. Classic soft, juicy duck with apples

It is known that duck meat has its own specific flavor, and apples give it a delicate sweet and sour taste. For duck with apples, we cook:

• A carcass weighing 2–2.5 kg.
• Apples, hard, sweet and sour - 1 kg.
• Garlic - 5 cloves.
• Spices: pepper, salt, rosemary, curry (optional).

Cooking duck:

1. A day before cooking, rub the carcass with spices and garlic passed through a press.
2. Cooking apples. Remove the core and stuff the duck with them. Cut apples in half if desired.
3. There are several ways to cook duck:
   - put in a duck bowl, pour 2-3 tablespoons of water;
   - pack in food foil;
   - put in a baking sleeve.
4. Place the duck in an oven preheated to 200 C. On average, the baking time is 2-3 hours.
5. 25–30 minutes before readiness, open the carcass (cut the sleeve, unfold the foil, remove the lid from the duckling).
6. Check the readiness of the meat with a toothpick or a wooden shelf. When punctured, clear juice should come out.

Experiment with marinades and fillings for duck, and then you will get the perfect combination that will become a signature dish on a festive and everyday table.

I want to tell you how to cook a duck so that it is soft and juicy in the oven. Buy a bird fed with germinated grains of wheat and watered (is there such a word?) with dew collected from alpine vegetation ... Although, okay, you can take a small carcass of an average bird. In fact, everything is quite simple: you need to know some secrets, and, of course, use them while cooking "capricious" duck meat. Actually, they are in front of you.

How to cook duck so that it is soft and juicy in the oven in the sleeve

Secrets of cooking soft, juicy and tender duck in the oven

• So that the meat does not turn out tough, dry or too fatty, it is necessary to bake a young duck. Therefore, choose a carcass weighing no more than 2-2.5 kg.
• Also, for juiciness and softness, the duck is stuffed with apples, citrus or dried fruits, rice and mushrooms.
• Not everyone likes the specific smell of duck meat. It is easy to smooth out with a fragrant marinade. It is advisable to marinate the duck for at least 3 hours. When carving it, do not forget to remove the rump in which the aromatic glands are located.
• It is advisable to cook fresh (chilled) duck. Ice cream - must be thawed in the main compartment of the refrigerator (on the bottom shelf) or at room temperature. You can’t use a microwave oven to defrost, because the dish will turn out to be dryish and almost tasteless.
• For baking, it is advisable to use a special sleeve or foil, which are cut 20 minutes before cooking (so that the top is browned). If the dish is cooked in an open form, it should be periodically watered with rendered fat. Then the meat will be tender, and the crust will be thin, ruddy and crispy.
• If the duck is baked on a grill, you need to put a tray under it, into which the juice will drain.
• So that the duck does not turn out to be damp inside, before cooking it can be dipped in boiling salted water and boiled for 20 minutes. Or pour boiling water with salt for half an hour. After that, dry the main ingredient with paper towels, marinate and bake.
• Before cooking, the surface must be inspected for plumage. Singe the existing "stumps" over the gas burner.
• Be sure to cut off excess fat in the abdomen. If the neck is too long, shorten it.
• You can calculate the time required for baking as follows: 1 hour 45 minutes. + 10 min. for every half kilogram of weight. That is, a two-kilogram duck needs to be baked for about two and a half hours (105 + 10 * 4 = 145).

Duck with apples

Tender duck meat with a crust and fragrant apples for garnish. Sounds very good! You don't need an excuse to cook a holiday dinner! Prepare the ingredients according to the list, and go!

For cooking you will need:

How to cook a very soft and juicy duck in the oven:

1. Prepare a carcass of a meat or egg-meat type as I described above. Pat dry with thick paper towels.
2. Rub with salt and pepper. Put in a deep bowl. And refrigerate for a couple of hours.
3. Ginger root (3-4 cm), peel and finely grate. Mix balsamic vinegar, soy sauce, vegetable oil and honey (if it thickens, melt in a water bath) or sugar. Mix thoroughly.
4. Pour in the lemon juice.
5. Rub the carcass with marinade inside and out, thanks to it, after baking in the oven, the duck will become soft and juicy.
6. Apples should be with bright sourness and dense pulp, so that during heat treatment they do not turn into a slurred puree.
7. Part of the fruit (how much will fit) stuff the duck. Close the hole with skin, chipping it with toothpicks, as in the photo. Tie the legs with a thread (optional). Place on a baking sheet, in a baking dish or on a sheet of foil (glossy side down). Spread the remaining apple slices around. Pour the remaining marinade in the bowl. Seal the foil or bag tightly. Put in an oven preheated to 200 degrees. Calculate the baking time using the formula above. 20 minutes before cooking, remove the foil or bag and increase the temperature to 230-250 degrees to make a delicious crust.
8. Serve hot whole or sliced ​​with a savory baked apple garnish. Rice or potatoes are also great.

There are many ways to cook duck with apples in the oven. But there are only a few simple and truly tasty ones.

Source: menu-doma.ru

How to cook duck so that it is soft and juicy in the oven video

The secret of cooking a soft, tender and juicy duck can be found by watching this video. In fact, everything is very simple, the duck is very soft and tender.

How to cook duck so that it is soft and juicy in the oven in foil

Agree, it already sounds insanely appetizing? Many people associate duck in the oven with hard and dry meat. But no, it is quite possible to cook a duck so that it is soft and juicy!

Ingredients:

• 1 duck
• 2-3 apples
• 2 oranges
• 1 head of garlic
• 2 tbsp olive oil
• Coriander
• ground ginger
• Ground black pepper
• Salt
• Sugar.

Recipe

First you need to prepare the sauce. We crush the garlic with a press, mix with olive oil (you can just take sunflower oil). We also add there: coriander, ginger, black pepper, salt, sugar. Add to taste, I add about 1-2 teaspoons. Grated orange zest can also be added here to add spice. Mix everything thoroughly and set aside.

Wash the duck under water, then wipe dry with a towel.

With the resulting sauce, rub the duck inside and out. We shift the duck into a bag, pour the rest of the sauce over and leave to marinate for about 2-3 hours. You can even leave it overnight in the refrigerator.

My apples, cut into cubes. Oranges cut into half rings.

By the way, it is best to take sour apples, such as Antonovka.

We take the duck out of the bag and stuff it with apples and oranges (set aside 3-4 slices of orange for now). After that, the hole must either be sewn up with threads or chipped with toothpicks.

Take a baking sheet, lay the foil. On the foil we put half rings of oranges, which we put aside in the last step. Now we put the duck right on the oranges. Wrap everything in foil and send it to the oven.

Bake the duck at 180 degrees for about 1 hour and 35 minutes. Checking readiness is very simple: unfold the foil a little and pierce the duck with a knife. If clear juice oozes, the duck is ready.

At the end, the foil should be unfolded and left for 10-15 minutes to brown. If there is a grill, it is better to turn on the grill mode. That's it, the duck is ready! Thanks to sour apples and oranges, it will turn out surprisingly soft and juicy. Just a meal!

Source: www.vduhovke.info

How to cook duck in pieces so that it is soft and juicy

The duck is a frequent guest at holiday tables. True, housewives often bake a whole duck on the festive table. But if you want duck meat to be more tender and soft, you should cook it not whole, but in pieces. There are a lot of options for cooking duck in pieces. In order for the duck to become tastier, tenderer and juicier, fruits or vegetables are most often added to it, as well as marinades and so on.

Duck pieces baked with apples in the oven

Required Ingredients:

• duck - 1 pc.;
• Bay leaf;
• apples - 10 pcs.;
• garlic - to taste;
• carnation;
• allspice;
• ground black pepper;
• salt - to taste.

Cooking process:

Wash the duck thoroughly. Divide the duck into serving pieces. Salt each piece of duck. Pass the garlic through a garlic press. The amount of garlic depends on how much you like it. Brush each piece of duck with garlic and then sprinkle with spices. You can also use other spices according to your taste.

Leave the duck to marinate for half an hour.

At this time, wash the apples and cut them into slices, removing the seeds.

Line a baking sheet with foil. Lay duck pieces on a baking sheet. Put half of the chopped apples on the duck. Wrap the foil and send the baking sheet to the preheated oven. Bake the duck for 1-1.5 hours at a temperature of 200 degrees.

The rest of the apples can be sprinkled with lemon juice to darken them. Remove the duck from the oven, unfold the foil, lay out the remaining apples. Send the duck with apples back to the oven for 10 minutes.

Duck slices in garlic sauce, baked in the oven

Required Ingredients:

• duck - 1 pc.;
• mayonnaise - 100 gr.;
• salt - to taste;
• spices - to taste;
• vegetable oil;
• garlic - 0.5 heads.

Cooking process:

Singe the duck, and then wash thoroughly. Cut the duck into serving pieces. Dry each piece with a paper towel. Peel the garlic, then pass it through a press, or grate it on a fine grater. Mix mayonnaise with garlic. Add salt and spices to the garlic sauce.

Coat the duck pieces with the prepared sauce.

Grease a baking sheet with oil. Lay the duck on a baking sheet. Cover the top of the baking sheet with foil. Send the duck to the oven for 1-1.5 hours. Bake duck at 200 degrees.

Then open the foil and continue to roast the duck until cooked through for 20-30 minutes.

Duck baked with potatoes in the oven

Required Ingredients:

• duck - 1 pc.;
• potatoes - 9-10 pieces;
• onions - 3-4 pcs.;
• curry - to taste;
• seasoning for potatoes;
• olive oil - 2 tbsp;
• garlic - 2-3 cloves;
• Bay leaf.

Cooking process:

Remove the remaining feathers from the duck, then wash and dry. Divide the duck into several pieces. Peel the garlic and pass through a press. Mix garlic with curry and pepper. Rub the duck pieces with this mixture, remembering to salt it.

Cut the washed potatoes into slices. Peel the onion and then cut into rings. Mix potatoes with onions. Add salt and potato seasoning or other spices to taste. Stir.

Cut the sleeve to the desired length. Put the pieces of duck in the sleeve first. Place potatoes and onions on top of the duck. Drizzle everything with olive oil. Pin the sleeve on both sides. Poke a few holes in the top with a toothpick.

Lay the duck with potatoes in the sleeve on a baking sheet, which is sent to a hot oven. Roast the duck at 200 degrees for 1 hour and 40 minutes.

Serve the duck pieces hot with potato garnish.

Source: kakprigotovim.ru

How to cook wild duck so that it is soft and juicy

Even if your family does not have a hunter, still take note of this recipe. Suddenly, someone decides to treat you, and you refuse under the pretext that you don’t know how to cook, or you can use this wild duck recipe for home cooking.

But before we go directly to the recipe, I will tell you a little about the benefits of duck meat and some of the features of cooking wild duck at home.

In order for the wild duck to become soft, juicy, tasty and odorless during cooking, it is better to marinate it and keep it in the marinade longer, I usually leave no less than overnight. Preparing a wild duck takes longer, but sometimes it also depends on age. That's actually all the differences, so let's go directly to the recipe for cooking wild duck.

Ingredients:

• carcasses of wild ducks
• kefir
• soy sauce
• lemon
• ground black pepper

Recipe - how to cook wild duck deliciously so that it is soft and juicy

I told you how to cook wild duck. Thanks to this recipe, the ducks turned out soft, juicy and tasty.

You can also make sauce for ducks. Allow the juice formed during cooking to stand for a while, then carefully remove the settled fat - we do not need it. Drain the remaining juice into a convenient bowl, add crushed garlic. And when you eat duck, you can dip the pieces in this garlic sauce. My husband loves this sauce.

Bon appetit!

P.S. If the ducks are larger than those that I told you about, then you can cook them in pieces, but I advise you to marinate in any case. As a marinade, you can use mayonnaise, sour cream, dry wine. You can cook wild duck in pieces both in the oven and fry in a pan.

Elena Kasatova. See you by the fireplace.

Source: elena-kasatova.ru

How to cook a wild duck video so that it is soft and juicy

How to cook a whole duck so that it is soft and juicy in the oven

Duck in the oven - step by step recipe

Dried herbs enrich the taste of meat, so they are an almost indispensable component when roasting poultry. We offer you an excellent recipe for baked duck, which will delight everyone with its multifaceted taste.

Ingredients:

Medium sized duck;
1 head of onion;
4 cloves of garlic;
3 medium apples;
3 grams of dried thyme and marjoram;
duck giblets;
30 grams of honey;
sunflower oil;
salt with freshly ground pepper.

How to cook soft duck in the oven:

Duck giblets are washed and cut into cubes. We clean the onion, cut into half rings. Fry onion half rings in sunflower oil until transparent. Add prepared offal to it, fry everything for 4 minutes, add some salt. We clean the apples, cut the stalk. After that, cut the fruits into cubes.

We mix pieces of apples with fried offal, add a mixture of marjoram and thyme. Duck baked in the oven will turn out no less tasty and with any other herbs to your taste. We wash the duck carcass, dry it slightly with a towel. Rub the bird with a mixture of salt and freshly ground pepper. Peel the garlic cloves, cut lengthwise into small cloves. We make several shallow cuts on the carcass, put garlic cloves in the resulting holes.

We stuff the duck with apples along with the offal. We cut the hole with toothpicks. We send the bird to the hot oven. The whole duck is cooked in the oven for 2 hours, at the set temperature - 180 C. During baking, we often pour over the bird with the secreted fat. Then, using a brush, grease the surface of the duck with honey, increase the temperature to 220 degrees. We continue to bake the bird for 15 minutes, an appetizing golden crust should form.

Duck with potatoes in the oven

Potatoes in the process of baking acquire a special taste, and the duck is soft and juicy thanks to mayonnaise. No one can resist the incredible aroma of this dish.

Ingredients:

domestic duck;
1 kilogram of potatoes;
110 milliliters of mayonnaise;
freshly ground black pepper;
a mixture of dried herbs based on rosemary, marjoram and thyme;
2 garlic cloves;
45 milliliters of sunflower oil;
salt;
ground paprika.

How to cook a duck in the oven with potatoes, a recipe with a detailed description:

First, prepare the bird carcass. We clean it from the remaining feathers, take out the insides. After that, we wash the duck, dry it a little. Rub the duck well with a mixture of freshly ground pepper, salt, dried herbs and paprika. We clean the potatoes, then wash them. We cut in the form of medium slices.

To start cooking duck in the oven, let's take garlic. Peel the garlic cloves, chop them with a garlic chopper, transfer to a separate plate. Rub the bird with chopped garlic. We put potato slices in the duck, sew the hole in the bird using a thread. We generously grease the surface of the duck with mayonnaise. Thanks to this component, you will get a wonderful duck in the oven at home.

Place the stuffed duck on a baking sheet, which is pre-greased with sunflower oil. We send the bird to the oven to bake for 2 hours at 200 C. Before placing the duck in the oven, pour a little water onto the baking sheet, this will help protect it from burning. So the duck is ready in the oven, the recipe with the photo shows what it should be like.

Let the bird cool slightly on the baking sheet, and then carefully transfer to a large dish. Pre-decorate it with fresh herbs, the duck will look great against such a background. We serve the hot duck to the table, cut it into portions and serve to the guests.

What to soak duck in to make it soft

I heard that they are soaked in salt water - try it. I only cook young duck, grate salt and pepper well, leave overnight in the shoulder. Then there are a lot of sour apples in the belly, no water - a tight lid and for a couple of hours in the oven - the softest!)

I always stew duck in beer for a long time, at least 2.5-3 hours in the oven. Always soft. I pre-soak it in beer, i.e. I fill it with light beer overnight, then into the oven.

How to cook juicy duck in the oven

The secret to making the duck soft and juicy is to baste it frequently with the resulting sauce—this can even be done every few minutes. Duck can be fried, boiled, stewed and baked. It is very important to choose the right temperature and cooking time. How to cook a juicy duck, read our article.

Juicy duck in the oven, baked in sauce with cheese recipe

Ingredients: 600 grams of fried duck, 2 tablespoons of butter, 1 sweet pepper, 4 fresh tomatoes, 4 sprat fillets, salt;

For sauce for juicy duck - 1 tablespoon of flour, 1 cup of broth, 1 cup of milk, 1 egg;

To bake a juicy duck with cheese - 100 grams of cheese, 2 tablespoons of sour cream, 1 yolk.

How to cook juicy duck baked in cheese sauce?

1. To cook a juicy duck, cut the onion and pepper into rings, put the tomatoes in slices and simmer in 1 tablespoon of butter. After that, put on a baking sheet, put pieces of duck meat on top and fry in the oven for 10-15 minutes.
2. To make duck sauce, you need to heat the flour in 1 tablespoon of butter, then boil it with broth or milk.
3. When the duck sauce has cooled down a bit, you can put an egg in it. Cheese should be grated and mixed with sour cream and yolk.
4. Each piece of duck must be covered with sauce or cheese, if desired, you can put sprat fillets on top.
5. Bake a juicy duck in the oven until golden brown at a temperature of 225 degrees.
6. Serve the duck with boiled rice, mashed potatoes, pasta and fresh vegetable salad as a side dish.

Juicy duck in the oven, stewed in wine recipe

Ingredients: 1 duck, 1 glass of dry red wine, 5-6 tablespoons of butter, ground black pepper, salt.

How to cook juicy duck stewed in wine?

1. The prepared duck should be washed and left for 2 hours in cold water.
2. Divide the duck into six portions, add salt, pepper and fry on both sides. Pour wine into the chicken, put butter and meat, close and simmer over high heat, adding water.
3. As a side dish, juicy duck is served with fried potatoes, cut into strips, boiled plums and red cabbage salad.

Juicy duck in the oven with peaches and prunes recipe

Ingredients: 500 grams of duck, 300 grams of dried peaches, 300 grams of pitted prunes, 4 onions, 6 cloves of garlic, 2 cups of dry red wine, 2 tablespoons of flour, 2 teaspoons of black pepper, 1 teaspoon of salt.

How to cook juicy duck with peaches and prunes?

1. Duck pulp should be marinated with onion, pepper, salt, garlic, wine and put in a cold place for a day.
2. Marinated duck should be cooked until golden brown, put a little marinade and simmer over low heat in a sealed container, periodically adding marinade.
3. At the end of the stewing of a juicy duck, you can put prunes, peaches and warm up for 5 minutes.
4. To prepare the sauce, the juice released when stewing the duck must be mixed with 3 glasses of water, add flour and, stirring constantly, warm up.

How to cook old duck in the oven

Duck meat is quite fatty, nutritious and dense. It is best to bake or stew it, in which case it turns out to be especially fragrant and tasty. For many, Peking duck is a holiday table classic. And in this article we will talk about other ways to cook duck in the oven tasty and healthy.

How to cook duck in the oven quickly and easily

Roast duck "Classic"

A duck prepared according to this recipe will not be ashamed to be served on the festive table.

So, we take a whole duck, its weight should not be more than one and a half kilograms. Rub it with salt and black pepper inside and out and set aside for 20 minutes.

At this time, we prepare a mixture of olive oil, honey, grated onion and garlic, and soy sauce. We take all the components in equal proportions (3 tablespoons each). With the resulting mixture, rub the duck again, wrap it in foil, place it on a baking sheet and send it to the oven for 2 hours.

Half an hour before the end of baking, the duck must be taken out and an incision made on top of the foil. You can bake without foil, but in this case it is necessary to periodically water the meat with the resulting juice.

You can improve this recipe by adding apples to it.

Duck "Simple and delicious"

Duck meat can also be baked with potatoes in a special sleeve, in which case it turns out to be even more fragrant and satisfying.

Ingredients:

• whole duck - 1.5 kg;
• salt and pepper - to taste;
• potatoes - 4 pcs;
• vegetable oil - 4 tbsp. l.

Cooking method:

For cooking, rub the duck with salt and pepper, leave for 20 minutes. At this time, turn on the oven and leave it to heat up to 170 degrees. Peel the potatoes and cut into 1 cm thick cubes, salt and pepper and drizzle with half of the vegetable oil.

The duck should be stuffed with prepared potatoes, and on top, grease it on all sides with vegetable oil and bake in a heated oven for about an hour and a half.

Before serving, the potatoes should be carefully removed and placed in the middle of the dish, and the chopped meat should be placed around the edges.

You can cook duck in the oven not only with potatoes, but also with other vegetables and even fruits.

How to make domestic duck soft

Do not confuse a duck with a goose, it differs from a goose, primarily in size, the duck is much smaller than the goose, the duck meat is lighter than that of the goose and not so tough. Before you start cooking duck dishes, you need to remember that the duck is a waterfowl, so its meat has a specific smell. First courses are not prepared from duck, and if they are, then only filling soups or cabbage soup. In addition, the duck has a large layer of subcutaneous fat, so the duck is more often fried and stewed than boiled. When frying, the duck loses some of the fat, the skin becomes crispy and tasty. But in order for the duck to turn out juicy and soft, it is cooked whole and does not need to be overcooked. A young domestic duck is cooked for one hour. This time is enough for the duck meat to remain juicy, but become soft.

Old ducks are best stewed with potatoes or rice. Young ducks can be stuffed and cooked in the oven on a baking sheet or in a roasting sleeve. If the duck is cooked in the oven on a baking sheet, it will have a fried crust, brown in color, if you cook the duck in a sleeve or foil, it will turn out to be more steamed than fried, but very juicy and soft. But to give the duck a brown color before cooking in a sleeve or foil, it must be sprinkled with powdered sugar. Then the duck in the sleeve will turn out juicy and with a brown crust, like a fried one. How to cook duck is a matter of taste.

Duck recipes.

Duck stuffed.

Prepare the duck carcass, wash, dry, rub with salt and pepper inside and out. Peel the potatoes, chop and lightly fry in oil, with coarsely chopped onions, salt. Stuff duck with potatoes. Sew up the incision on the carcass , tie the legs, press the wings to the carcass. Put the duck in a goose dish or a baking sheet with sides on the back, pour 0.5 cups of water.

Put the duck in the oven and fry for 1.0-1.5 hours, pouring over the resulting juice. Put the cooked juicy duck on a dish, remove the threads, get the potatoes and put them around the edges. Then cut the duck into pieces.

Duck breast.

A special delicacy is fried duck breast with sweet and sour sauce. To do this, cut the duck breast from the carcass, rub it with salt and pepper. Fry in oil in a pan, frying on all sides until golden brown, then cover and bring to readiness over low heat. The breast can be baked in the oven, pouring it with the resulting juice. Cut the cooked duck breast into thin slices along with the juicy skin and pour over the plum or blackcurrant sauce. The sauce can be used ready-made, or you can make your own. To prepare the sauce for duck breast, you need to take 2 tbsp. tablespoons of table vinegar, 0.5 cups of plum or cherry jam. In the oil in which the breast was fried, stir the jam and add the vinegar, cook, stirring, until the sauce thickens, 5-6 minutes.

Duck with honey in the oven.

To prepare duck with honey, you need to take fresh liquid honey, salt, pepper and duck carcass. Duck cooked with honey is juicy and soft, honey will give the duck a specific taste and aroma. Prepare the duck carcass, then pour boiling water over it or dip the carcass in boiling water for a few seconds. Then dry and rub with a mixture of salt and pepper only from the inside.

Dissolve two tablespoons of honey in a glass of warm water and brush the outside of the duck thoroughly. Let it soak, then brush the duck again with honey. Then put the duck on a baking sheet on the back, tie the legs and wings. Bake the whole duck carcass in the oven for 50-60 minutes and periodically brush with honey syrup until the syrup in the glass runs out.

Shortly before readiness, grease the duck with liquid honey not diluted with water and keep in the oven for another 10-15 minutes. Serve with potatoes and vegetables.

Duck with oranges in the oven.

Wash duck, rub with salt. Squeeze the juice from one orange and rub the duck inside and out with the juice. Peel and cut two cloves of garlic, put inside the duck. Cut one orange into four parts and also put in the duck. Prick the incision with wooden sticks. Put the duck on a baking sheet and put in the oven for an hour. Bake, pouring over the allocated juice. At the end of baking, take out the duck and spread slices of fresh orange around it. Continue baking. Serve the duck on a large platter, placing oranges next to it and garnishing with herbs.

Duck with apples.

For cooking, take Antonov apples or other winter varieties. Peel the apples from the core and cut into large slices. Prepare the duck, rub with salt and fill with apples. Sew or stab the cut. Put the carcass on a baking sheet on the back, spread around whole apples and bake in the oven until done. Drizzle with apple juice and fat. When serving, remove the threads, put the duck on a dish and spread apples near it, sprinkle them with sugar.

Marinate the duck for a day

Poultry meat is a rather delicate product, however, in order for it to be even more tasty, juicy and soft, you can use it well. It is not difficult to marinate a duck, but it is extremely important, because during normal cooking, its meat can turn out to be slightly harsh, especially if the bird is not very young, but using the marinade will not only solve this problem, but also add fullness of taste, the aroma will be better.

There are several options for marinating duck.

1. the traditional European way, it consists in the fact that the duck is rubbed with various spices, such as salt, pepper, rosemary, Provence herbs, then the bird is poured with an alcoholic drink, for example, cognac, or sherry and marinated for a day in a cool place.
2. a more exotic, Chinese way of marinating is also becoming more popular. Here you will need herbs such as star anise, cinnamon, cloves, fennel, special Sichuan pepper. All this is mixed with soy sauce and the duck is rubbed thoroughly. Marinated in time a little less than in the first case.
3. An even more unusual way to marinate duck is in oranges. You will need citrus fruits, onion and garlic, as well as pepper, rosemary and bay leaf. All components are mixed, spread on the duck. The bird is placed in the cold for several hours, four or five is enough.

It must be remembered that only fresh or properly defrosted duck can be cooked deliciously. Do not use microwave ovens, you need to defrost gradually, even if you have to wait longer than expected. The bird should be thoroughly washed and dried before marinating.

If the duck turned out tough

Why is duck hard? You probably overexposed it in the oven at a low temperature. So it will not burn, but it will become "rubber" and not so tasty. But the culinary specialist Sergey Kalinin will come to the rescue!

Take about 2 liters of milk and fill the duck. If you don't have enough milk, you can dilute it with a little water. It will not affect the taste of the meat. Cook in the oven at 250°C for 20 minutes.

cook vegetable garnish, which soaks the duck in juice. You will need:

• Carrots - 2 pcs.;
• Mushrooms - 200 g;
• Apples - 2 pcs.;
• Powdered sugar - 1 tbsp. l.;
• Sunflower oil - 2 tbsp. l.

Cooking:

1. Arrange vegetables and apples on a baking sheet. Add salt, pepper, powdered sugar. Add sunflower oil.
2. Put the duck boiled in milk on the vegetables and bake for ten minutes at 200°C.

cook duck sauce. You will need:

• Mint - half a bunch;
• Parsley - half a bunch;
• Dill - half a bunch;
• Salt, black pepper - to taste;
• Sunflower oil - 1 tbsp. l.;
• Sour cream - 3 tbsp.

Grind all the ingredients in a blender, add sour cream.

Serve the cooked duck on a vegetable pillow along with the sauce.

In many families, the main dish of the festive table is baked duck. But not all housewives undertake to cook it, because they consider it too fat and tough. Yes, this bird has by no means soft meat, and in order to make it a delicacy juicy and melting in your mouth, you need to try. Rather, marinate it correctly. Proper pickling will eliminate excess fat and give the dish a special taste and aroma. Well, are we learning to marinate a duck?

DuckTales"

First, a little about the benefits of duck meat. Feel "respect" for him, because the duck is a source of vitamins A, E, B, thiamine, betaine, choline, sodium, chromium, zinc, iron, iodine, folic acid. The meat of this bird should be eaten by both men (to maintain potency) and women (to improve complexion), as well as anyone with poor eyesight, a loosened nervous system or frequent SARS. Duck cannot be called dietary meat, such as chicken or turkey. It is distinguished by a large amount of fat in its composition. But these same fats have an atherogenic effect, cleaning out carcinogens from the body. On the other hand, duck fats contain cholesterol, which is contraindicated in patients suffering from diabetes, atherosclerosis and obesity. Again, if the stomach, pancreas and liver are not in order, it is better to refrain from duck meat.

Domestic duck tends to be fatty (nearly 19% fat per 100g of meat) and you will find this out when you cook it for the amount of fat it renders. So that the side dish is not too saturated with duck fat, simply cut it off during the processing of the carcass, or put an apple cut in half inside it. Another alternative is to buy a wild duck: in terms of calories, it is two inferior to its domesticated “sister”. But even tougher!

Cooking knows hundreds of recipes for duck: fried, boiled, stewed, baked. Moreover, you can cook both fresh meat and thawed meat. But in any case, it should be well marinated - at least 3 hours, and better - all night. Before pickling, the duck must be washed, cut off the tips of the wings and tails. The marinade should completely cover the carcass so that it “floats” in it.

Sauces, spices, dried herbs, wines, honey, mayonnaise, fruits are used as marinade. So, duck can be marinated in orange sauce, in red wine, in a mixture of several ingredients. The duck is baked in a deep bowl, on the bottom of which potatoes or sauerkraut are placed. During the thermal process, the oven should not be opened frequently so that the resulting condensate does not violate the taste "nature" of the dish.

The duck is baked at a temperature of 170 degrees for at least 45 minutes for each kilogram of meat. If you want to cook it faster, fry it. However, baked or stewed duck is distinguished by its exquisite taste. To check its readiness, you need to make one puncture, and make sure that the juice flowing out is absolutely transparent. You should not poke a knife in several places, otherwise the meat will lose its juiciness.

Recipe number 1. Duck in oranges and mustard

From the products you will need:

• Whole duck (carcass not less than 2 kg)
• Oranges (medium-sized citruses) -2 pcs.
• Soy sauce - 2 tbsp. spoons
• Honey (liquid consistency) - 3 tbsp. spoons
• Mustard (grained) - 1 tbsp. spoons
• Spices: salt, black pepper (ground), red pepper optional (ground)

Wash the bird well in running water. Pour salt and pepper into a dry and flat bowl, stir and rub the duck. Wash the oranges, cut in half and squeeze the juice out of them. Pour soy sauce into it, scoop up honey with a spoon and dissolve it in the marinade. Add mustard to it and stir so that there are no lumps left.

Take a sleeve for baking, fasten the hole tightly on one side. Place the duck in it and pour over the marinade. Fasten the bag on the other side and turn it over several times so that the liquid is evenly distributed over the carcass. Place the duck sleeve in a bowl and refrigerate overnight.

The next day, take the carcass out of the bag, put it in a colander, and holding the duck by the neck, let the marinade drain. Lay on a baking sheet. Preheat the oven by setting the timer to 200-220 degrees. When hot, place a baking sheet with duck in it. Do not touch the oven for about 20-30 minutes, and then reduce the temperature by 40 degrees. Pull out the baking sheet for a while and pour over the remaining marinade in the sleeve. Bake for another hour!

Check the readiness of the meat in the above way. If an hour is not enough, you can bake another 10-15 minutes. Pull out the baking sheet, let the duck cool for 20 minutes and put it in a beautiful dish, not forgetting the fat. It is added to a side dish or poured into a glass jar and stored in the refrigerator for cooking potatoes.

Recipe number 2. Peking duck in Russian

This recipe, as they say, "in haste". For this dish you will need:

• duck carcass
• Mustard ready (sweet)
• Olive oil
• Peppers (black, red, white)

Process the duck as indicated in the recipe above. Trim the tips of the wings and tails. In a small container, prepare a marinade of mustard and oil (all ingredients are given "by eye" so that you can navigate to your own taste). In another dry bowl, mix the assorted ground peppers and salt. By the way, it is better to use peppers that are peas and grind them in a mill just before cooking. Spread the duck generously with this mixture, and then put in a saucepan with high walls and pour the marinade over. Set aside for 60 minutes.

Turn on the oven at 200 degrees and preheat it. When the duck is marinated, wrap it with foil so that the marinade cannot leak out anywhere, put it on a baking sheet and send it to the oven. Bake for up to 1.5 hours, but 10 minutes before the readiness to open the foil. Serve cooked meat with rice or vegetables.

Recipe number 3. Duck marinated in white wine

You need to prepare the ingredients:

• duck fillet
• White table wine - 1 glass (or slightly less)
• Dry mustard - 1 teaspoon
• Onion - 2 pcs.
• Lemon for juice - ½ citrus
• Spices: cloves, bay leaf, ground pepper (to taste)

Prepare the carcass in a familiar way, and cut into pieces. If you already have a ready-made fillet - the easier it is! Prepare the marinade like this! Peel and chop the onion, putting it in a saucepan and pouring spices and mustard on top. Squeeze the juice from half a clean lemon, pour it into the onion.

Marinade put on the stove and bring to a boil. Then cool and immerse the meat in it for several hours. Put the marinated pieces on a baking sheet and send to the oven to bake. The desired temperature is about 180 degrees, no more. Bake until fully cooked.

Recipe number 4. Duck in fragrant marinade

For this dish, even a duck leg is enough, and the rest of the products are:

• Olive oil
• Onion - 1 pc.
• Garlic - 2-3 teeth.
• Honey - 2 tbsp. spoons
• Dry herbs - oregano and thyme, 1 teaspoon each
• Vinegar (apple) - 3 tbsp. spoons
• Allspice and black peas - 4-5 pcs.

Keep in mind that the amount of ingredients here is based on 1 person. Will cook a dish for 2-3 people - increase the quantity. By the way, in this marinade you can marinate not only a leg, but also a whole duck. The meat must be washed and dried. This is easy to do with paper towels. Cut the skin of the duck in several places.

Now start preparing the marinade. Onions should be washed and chopped finely, finely so that you can take it with a spoon. Do the same with garlic: peel and chop its cloves.

Take a mortar, put peppers in it and grind - not too finely, but not too coarsely. Combine all ingredients in one bowl and mix. Lubricate the meat - use up the entire marinade to the drop. Remove the delicious-smelling duck in the refrigerator and leave it there for a couple of hours.

When 2 hours are up, remove the meat and remove the marinade with a knife to the maximum. Put it in the prepared baking dish, adding oil to the bottom (olive or vegetable oil if desired). The oven should be hot when you put the duck dish in it. Bake at a temperature of 190-195 degrees for at least 45 minutes. Remember, we are talking about the duck leg here. If you bake the whole duck, increase the time!

The finished dish smells amazing. And you can serve it with potatoes, rice or vegetables. Happy eating!