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Рождественская утка
По многочисленным просьбам опубликовать рецепт чего-нибудь немецкого, решили написать небольшую статью про рождественский ужин. Так как мы в первый раз встречаем рождество в Германии (в прошлом году на все рождественско-новогодние каникулы мы уезжали домой в Россию), мы решили поискать традиционный рецепт рождественского блюда в Германии.
Перед рождеством количество гусей и уток в морозильниках немецких супермаркетов увеличивается со страшной силой. После быстрого изучения немецких кулинарных форумов в Германии в целом, и Баден-Вюртемберге в частности, был составлен рейтинг рождественских блюд:
Так как гуся в нашу духовку запихать непросто, да и готовить долго, было решено приготовить утку. Среди множества рецептов выбрали наиболее простой и немножко оптимизировали 🙂
Утка рождественская по-равенсбуржски
Ингредиенты:
- утка молодая (2-2.5 кг)
- яблоко (1 шт. — 150 гр.)
- апельсины (2 шт. — 300 гр.)
- имбирь свежий (25 гр.)
- гвоздика (2шт.)
- корица (1/4 палочки)
- соль (1 ст. ложка)
- базилик (1 ч. ложка)
- карри (1 ч. ложка)
- перец черный молотый в мельнице (1/2 ч. ложки)
- паприка молотая (1/2 ч. ложки)
- вино красное (2 ст. ложки)
- мёд (2 ст. ложки)
- сок 1/2 апельсина
Способ приготовления
Утку помыть, освободить от внутренностей, срезать лишний жир (вокруг шеи, около хвоста). Приготовить смесь специй (соль, базилик, карри, перец чёрный молотый, паприка молотая). Втереть специи во внутреннюю полость утки, и обмазать специями всю утку снаружи. Идеально после этого мариновать утку около 12 часов в слабом растворе вина, бальзамического уксуса ил уксусной кислоты, но мы не стали мариновать (оптимизация))). Нарезать фрукты и имбирь. Начинить фруктами утку, добавить внутрь утки имбирь, гвоздику и корицу.
Готовить утку лучше всего в глубоком противне или другой глубокой ёмкости, чтобы сохранять сок, выделяющийся в процессе приготовления. Положить утку на противень, предварительно смазанный маслом или завернуть в фольгу (положить в пакет для запекания). Поставить утку в духовку на 190°C.
Время приготовления утки 2-2.5 часа. Через 1 час, если утка была в фольге или в пакете для запекания, снимаем фольгу или пакет, и прибавляем огонь в духовке до 215-225°C. Затем, до готовности, каждые 15 минут поливаем утку выделившимся жиром и соком, чтобы сохранить мясу сочность. Проверить готовность утки можно, проткнув грудку или бедро ножом — если после протыкания выделятся жидкость, значит утка ещё не готова.
Приготовление глазури для утки
Примерно за 15 минут до готовности утки (через 2-2 1/4 ч после отправки утки в духовку) следует приступить к приготовлению глазури. Глазурь готовится из вина, мёда и сока половины апельсина. все ингредиенты смешиваются в маленькой кастрюльки и ставятся на средний огонь. Полученная смесь доводится до кипения и выпаривается до тех пор, пока объем жидкости глазури не уменьшится в 2 раза, при этом глазурь загустеет до состояния жидких сливок.
После готовности глазури следует ей полить утку. Готовить утку в духовке до тех пор, пока утка после протыкания ножом или вилкой перестанет извергать жидкость. После готовности полить утку выделившимся в процессе приготовления соком. и оставить в выключенной духовке на 15-20 минут.
Рождественская утка : 58 комментариев
Чтобы яблоки не потемнели, сбрызните их соком лимона, а чтобы придать оригинальный вкус и особый, рождественский аромат, посыпьте солью и корицей.
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