Indian oven in the oven with apples in foil. How to cook turkey in the oven: delicious holiday recipes. Questions that arise during cooking

The Indian duck is a separate breed of duck. Its meat has better taste compared to turkey and chicken, and it is also more dietary. You can stew turkey duck either in the oven or in a saucepan, cauldron or slow cooker. When cooking in the oven, the meat is wrapped in a sleeve or foil. You can stuff the duck with various cereals (rice, buckwheat), potatoes, apples, prunes, tangerines, oranges. The bird can be baked whole or in pieces; also, the meat of the Indian duck makes a tasty and juicy kebab.

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Classic recipe

Ingredients:
- Indian duck - 1 pc.;
- apples - 4 pcs.;
- prunes - 100 g;
- mayonnaise - 30 g;
- soy sauce - 3 tbsp. l.;
- honey - 1 tbsp. l.;
- salt - 1 tsp;
- ground black pepper - to taste;
- garlic - 1 head.
Cooking method:

Entirely

Ingredients:
- Indian duck - 1 pc.;
- orange - 3-4 pcs.;
- celery - 1 pc.;
- wine - 70 ml;
- butter - 50 g;
- spices - to taste.
Preparation:
1. 1. Squeeze the juice from one orange and mix it with wine.
2. 2. Take the marinade into a syringe and prick the turkey in different places, then rub the meat with spices. Marinate the bird in the refrigerator for 60 minutes.
3. 3. Cut the celery and orange into cubes, stuff the duck with them and sew up the skin.
4. 4. Preheat the oven to 180 degrees and place the bird on the grill. You need to bake the dish for 40 minutes, then turn the turkey over to the other side and cook for another 40 minutes. The wings should be tied to the body.
5. 5. From the oranges that are left, you can prepare a sauce for the dish. To do this, you need to fry them in the fat that drains from the turkey, add liqueur or gin to taste.
Braised in pieces

Ingredients:
- Indian duck - 1.5 kg;
- onions - 1-2 pcs.;
- salt - 1 tbsp. l.;
- ground allspice - 1 pinch;
- parsley - 2-3 pcs.
Steps to prepare a simple recipe:
1. 1. Divide the meat into portions and soak it in cold water for an hour.
2. 2. Peel the onion and rinse thoroughly.
3. 3. Cut the onion into half rings. There is no need to chop too finely so that the onion does not boil over during the cooking process.
4. 4. Pour sunflower oil into the multicooker bowl and heat it well. Set the “Frying” mode. First place the meat in a bowl and fry until golden. This will take about 10 minutes. After this, you need to simmer the contents of the container for another 15 minutes and pour in a small amount of water. Add onion, fry for 5 minutes. The onion should be slightly poached.
5. 5. Add water to the multicooker so that the meat is completely covered with it, add salt and pepper. Set the “Stew” mode and cook for 1.5 hours. At the end of cooking you need to add parsley.
With apples

Ingredients:
- Indian duck - 1.8 kg;
- lemon - 100 g;
- apples - 250 g;
- garlic - 6 cloves;
- honey - 1.5 tbsp. l.;
- mustard - 1.5 tsp;
- pepper - to taste;
- dry spices - 1 tsp;
- salt - to taste.
Cooking method:
1. 1. Rinse the inside and outside of the indotka under cold running water.
2. 2. Mix mustard, honey, finely chopped garlic, salt and spices in a small container.
3. 3. Rub the carcass with the resulting mixture on all sides and inside.
4. 4. Place apples inside the container, which must be cut into slices or halves. Sprinkle the carcass with freshly squeezed lemon juice.
5. 5. Use toothpicks to fasten the belly or you can sew it up. Place the bird in a baking dish.
6. 6. Preheat the oven to 200 degrees and place the turkey in it. The dish will be ready after 1.5 hours. Baking time depends on the size of the carcass and the type of oven.
With potato

Required components:
- Indian duck - 2 kg;
- potatoes - 1 kg;
- mustard - 2 tsp;
- ginger - 20 g;
- vegetable oil - 30 ml;
- carrots - 80 g;
- onion - 80 g;
- salt - to taste;
- dry spices - to taste;
- paprika - 1 tsp;
- bay leaf - 2 pcs.;
- water - 400 ml;
- greens - a bunch.
How to cook:
1. 1. Rinse the turkey duck under running water and cut it into large pieces. The meat must be greased with finely grated ginger and mustard. Leave to marinate for 40 minutes.
2. 2. Then fry the poultry carcass in a frying pan with vegetable oil for 20 minutes.
3. 3. Wash the carrots from dirt and chop them into circles. Peel the onion and chop it into rings.
4. 4. Add carrots to the meat and cook for another 5-7 minutes. Add finely chopped carrots to the meat and cook for 7 minutes in an oven preheated to 200 degrees.
5. 5. Wash and peel the potatoes, cut them into wedges and place them in the roaster.
6. 6. Add salt, spices, bay leaf, paprika, pour water over the meat and mix thoroughly.
7. 7. Simmer the bird and potatoes in the oven for 1.5 hours, stirring from time to time.
8. 8. Decorate the finished dish with herbs.
With apples and prunes

Ingredients:
- Indian duck - 1 carcass;
- apples - 0.5 kg;
- garlic - 2 cloves;
- prunes - 0.15 kg;
- honey - 1 tbsp. l.;
- mustard - 1 tbsp. l.;
- seasonings - salt, coriander, pepper.
Step-by-step preparation:
1. 1. To prepare the filling, you must first pour boiling water over the prunes and let them stand for 10 minutes, then drain the water, cool and cut them in half.
2. 2. Wash and peel the apples, cut them into pieces.
3. 3. Mix the following ingredients in one container: pepper, coriander, garlic squeezed through a garlic press, apples and prunes.
4. 4. Rinse the turkey carcass under running cold water and dry using a towel. After this, you need to rub the meat on all sides with salt, and do the same with the inside of the bird.
5. 5. Place the prepared filling of prunes and apples into the belly, then sew up the skin with thread.
6. 6. Place the turkey in a baking sleeve and tie it on both sides. Preheat the oven to 190 degrees and place the bird in it for 1.5 hours.
7. 7. Remove the oven from the oven and cut the sleeve. Using a silicone brush, brush the bird with mustard and honey, then put it back in the oven, increasing the temperature (210 degrees). To prevent the meat from becoming dry, it should be periodically watered with the juice that is released. To obtain a golden crust, you need to fry the bird for 20 minutes.
With rice

Ingredients:
- Indian duck – 2 kg;
- rice – 180 g;
- lemon – 3 pcs.;
- sweet apples – 2 pcs.;
- honey - 1 tbsp. l.;
- soy sauce – 2 tbsp. l.;
- mustard – 1 tbsp. l.;
- sugar – 1 tsp;
- rosemary;
- parsley;
- cloves - to taste;
- salt - to taste;
- water – 1 l.
Step-by-step preparation:
1. 1. Squeeze the juice from the lemons and heat it slightly in a water bath.
2. 2. Add cloves and rosemary to the lemon juice and simmer for another 3 minutes on the fire.
3. 3. Wash the indote, remove moisture with paper towels. Cut off the neck, but don't throw it away.
4. 4. Pour the marinade over the bird and put it in the refrigerator for 3 hours.
5. 5. To prepare the filling, place the duck neck in an enamel pan, add peeled onion and salt. Place the container on low heat and cook for 30 minutes.
6. 6. Rinse the rice, pour it with broth (500 ml) and cook until partially cooked. When the rice is cooked, place it in a colander.
7. 7. Wash the apples and cut them into slices.
8. 8. Rub the marinated turkey with pepper and salt. Stuff it with apples and rice.
9. 9. Sew up the hole where the filling was placed or close it with toothpicks.
10. 10. Mix mustard and honey, mix thoroughly. Coat the carcass with the resulting mixture.
11. 11. Place the turkey on foil and wrap it tightly around the bird. Bake the dish in an oven preheated to 180 degrees for 2 hours. Then unwrap the stewed duck and leave it in the oven for another 25 minutes so that the meat is covered with an appetizing crust.
12. 12. To prepare the sauce for the dish, you need to heat the broth remaining from cooking the meat over a fire and add sugar, soy sauce, parsley to it and mix well.
To make the turkey sauce thicker, you need to add a small amount of flour.

With buckwheat

Ingredients:
- Indian duck – 2 kg;
- mayonnaise – 200 g;
- pork lard – 200 g;
- buckwheat – 165 g;
- green onions - a few feathers;
- basil - a few leaves;
- saffron - a pinch;
- ground black pepper - to taste;
- salt - to taste.
Cooking steps:
1. 1. Wash the bird carcass, dry it and pour boiling water over it. Lubricate the inside and outside with mayonnaise. In order for the meat to marinate, it must be placed in the refrigerator for 2.5 hours.
2. 2. Cut the lard into small cubes. Place it in a heated frying pan and fry until cracklings appear.
3. 3. Boil the buckwheat until half cooked and drain in a colander.
4. 4. Rinse the basil and onion under running water, let them dry and chop into small pieces.
5. 5. Mix buckwheat with roast, onion and basil. Add pepper, salt, saffron, mix well.
6. 6. Take the bird carcass out of the refrigerator and remove excess mayonnaise from it using a paper napkin. Rub the duck with pepper and salt.
7. 7. Stuff the bird with buckwheat and herbs. Sew up the skin.
8. 8. Wrap the stuffed turkey in food foil. Preheat the oven to 180 degrees and place the dish in it for 2 hours.
9. 9. After 120 minutes, open the foil and place the bird in the oven for 20 minutes until golden brown.
10. 10. Serve the turkey when it has cooled slightly.
With orange

Ingredients:
- Indian duck - 1 pc.;
- orange - 3 pcs.;
- mayonnaise - 2 tbsp. l.;
- black pepper - 0.5 tsp;
- salt - 1 tsp;
- spices for poultry - to taste.
How to cook:
1. 1. Clean the innards from the innards and cut off the neck. Rinse the bird under cold water and rinse it with boiled water, wipe with paper napkins and let it dry.
2. 2. In a bowl, mix salt, mayonnaise, ground pepper and spices intended for poultry. Rub the inside and skin of the turkey with the prepared marinade and leave to marinate for 2 hours.
3. 3. Peel the oranges, remove the pulp from the film and place the fruit inside the bird.
4. 4. Place the duck in a sleeve intended for baking, tie it tightly on both sides, and place on a baking sheet. It is necessary to make several holes in the sleeve so that heat can escape through them during the baking process and a golden crust will form.
5. 5. Preheat the oven to 200 degrees and place the oven in it for 1.5 hours.
6. 6. The dish should be removed from the oven when a golden film forms on the skin of the bird. After this, the turkey should stand at room temperature for another 10 minutes.
Indo-duck shashlik

Ingredients:
- turkey (breast) - 400 g;
- lemon - 1/2 pcs.;
- garlic - 3 cloves;
- dried paprika - 1 tbsp. l.;
- ground black pepper - 1 tsp;
- table salt - to taste;
- cilantro - 4 sprigs.
Step-by-step preparation:
1. 1. Rinse the turkey breast in cold running water and dry it using paper towels. Cut the meat into medium-sized pieces, leaving the skin on. This will allow the kebab to become juicy.
2. 2. Mix paprika and pepper in a deep bowl, then add garlic, passed through a garlic press, and lemon juice to the mixture. Mix everything thoroughly.
3. 3. Place the brisket pieces in the container containing the marinade, mix the contents with your hands and leave for 60 minutes to marinate. The workpiece can be left to marinate at room temperature, or it can be placed in the refrigerator.
4. 4. After an hour, you need to thread the marinated meat onto skewers. The pieces need to be placed close. Pour plenty of water over the meat. After this, you can start grilling kebabs.
In foil with rice, tangerines and apples

For the recipe you will need:
- Indian duck – 1 medium-sized carcass;
- tangerines – 3 pcs.;
- sour apples – 3 pcs.;
- bell pepper – 2 pcs.;
- raisins - 100 g;
- rice – 180 g;
- curry – 1 tsp;
- salt - to taste;
- greenery.
Cooking method:
1. 1. The turkey must be washed and doused with hot water. Place the bird in a pan of salted water and leave for 2 hours.
2. 2. Sort through the rice, rinse, and cover with salt water for 1.5 hours. To make the cereal turn yellow (for beauty), you can add a small amount of curry to the water.
3. 3. Remove the duck from water, dry it with napkins and rub it both inside and outside with salt and curry.
4. 4. Peel the tangerines, divide them into slices and cut each of them into two parts.
5. 5. Wash the apples, remove the core and cut them into cubes.
6. 6. Rinse the raisins, pour warm water over them and let stand for 20 minutes.
7. 7. Wash the pepper, remove the stems and seeds, chop into cubes.
8. 8. Place the rice in a colander. When all the excess liquid has drained, you need to mix it with bell pepper and finely chopped herbs.
9. 9. Stuff the duck with a mixture of apples, rice, tangerines, raisins, and herbs.
10. 10. Place the bird in a baking dish or on a baking sheet, which must first be covered with foil.
11. 11. Pour 200 ml of cold water over the turkey.
12. 12. Wrap the dish in foil and place it in the oven, preheated to 200 degrees, for 2 hours.
13. 13. After 2 hours, remove the duck from the oven and unwrap the foil, place it back in the oven for 30 minutes.
In a slow cooker with vegetables and apples

Ingredients:
- young Indian duck – 1.5-2 kg;
- apples – 2 pcs.;
- onions – 1 pc.;
- carrots - 1 pc.;
- potatoes – 1 pc.;
- spices and salt - to taste.
Step-by-step preparation:
1. 1. Wash the musk duck thoroughly and cut it into small pieces.
2. 2. Peel onions, carrots, potatoes, cut onions and carrots into small cubes, potatoes into slices.
3. 3. Rinse the apples, remove the core, cut them into large slices.
4. 4. Place chopped onions, potatoes, carrots, and apples in the multicooker bowl. Distribute the meat pieces on top of them. Fill the contents of the multicooker bowl halfway with hot water and set the “Stew” program.
5. 5. It will take 2 hours to prepare the dish. 30 minutes before the end of cooking, add salt and spices.
With multi-filling

Ingredients:
- Indian duck – 1 pc.;
- oranges – 2 pcs.;
- sour apples – 3 pcs.;
- bell pepper – 2 pcs.;
- rice – 180 g;
- curry – 1 tsp;
- rosemary;
- star anise.
Cooking process:
1. 1. Wash and pour boiling water over the bird. Add salt to the water and pour it over the turkey, leave for 2 hours.
2. 2. Sort the rice and rinse. After this, also fill it with salt water, leaving for several hours. To make the cereal a beautiful yellow color, you need to add curry.
3. 3. Remove the duck from the water and let it dry. Rub it with curry and salt.
4. 4. Peel the oranges, remove the seeds and cut into slices.
5. 5. Wash the pepper, peel and chop into cubes.
6. 6. Add bell pepper to the rice.
7. 7. Stuff the bird with oranges, apples and rice.
8. 8. Place the turkey on a baking sheet, wrapping it in foil.
9. 9. Pour water over the bird and bake for 2 hours.
10. 10. After the specified time, remove the oven from the oven, unwrap the foil and let it simmer again for half an hour. Garnish the finished dish with rosemary sprigs and star anise.
With honey and oranges

Ingredients:
- Indian duck - 1 pc.;
- orange – 3 pcs.;
- lemon - 1 pc.;
- celery – 3-4 pcs.;
- salt;
- black pepper;
- seasonings;
- Unflavored olive oil – 1 tbsp. l.;
- wine – 2 tbsp. l.;
- liquid honey – 2 tbsp. l.
Preparation:
1. 1. Rinse the indote from mucus and dry it with paper towels.
2. 2. Squeeze juice from lemon and orange. Mix fruit juices in a deep bowl.
3. 3. Add olive oil, salt, seasonings, ground black pepper, stir everything thoroughly.
4. 4. Place the bird in a pan and pour over the prepared marinade. Place the container with the turkey in the refrigerator for 3.5 hours.
5. 5. Wash and dry one orange. Cut it into small pieces.
6. 6. Wash the celery cuttings and remove moisture from them. Cut them into pieces.
7. 7. Place orange slices and celery inside the duck. Place the bird on a greased baking sheet and place in the oven, preheated to 190 degrees, for 2.5 hours. It is necessary to water the turkey with the juice that forms during the cooking process every 30 minutes.
8. 8. To prepare the glaze, you need to squeeze the juice out of the remaining orange and mix it with wine.
9. 9. Add liquid honey and mix the ingredients until smooth. Pour the resulting glaze into a small saucepan.
10. 10. To thicken the glaze slightly, simmer it over low heat.
11. 11. Remove the turkey from the oven. Discard the orange slices and celery stalks. Drizzle glaze over bird.
In the cauldron

Ingredients:
- Indian duck carcass - 1 pc.;
- onions - 2 pcs.;
- carrots - 1 pc.;
- sour cream 20% fat - 1 cup;
- vegetable oil - 2 tbsp. l.;
- sugar, pepper - to taste;
- parsley - a bunch.
Preparation:
1. 1. Place the cauldron on medium heat, add vegetable oil, heat and place the chopped pieces of turkey.
2. 2. Fry the meat until golden brown.
3. 3. Add sauce made from sour cream and pepper to the cauldron, cover with a lid and simmer over low heat.
4. 4. Cook the meat for 35 minutes. Then open the lid slightly and add diced onions and finely grated carrots to the turkey and simmer for 50 minutes.
5. 5. Garnish the finished dish with parsley.
Preparing orange marinade

Ingredients:
- garlic - 1 pc.;
- rosemary - 1 tsp;
- thyme - 1 tsp;
- salt - 1.5 tsp;
- pepper - 1 tsp;
- vegetable oil - 2 tsp;
- orange - 1 pc.
How to cook:
1. 1. Peel the garlic.
2. 2. Grind the garlic using a garlic press.
3. 3. Add herbs and spices, then pour in vegetable oil.
4. 4. Squeeze the juice from the orange and add to the prepared mixture. Mix all ingredients thoroughly.
5. 5. Rub the turkey inside and out with the resulting marinade and leave it in the refrigerator overnight.
Marinade with soy sauce

Ingredients:
- soy sauce - 7 tbsp. l.;
- liquid natural honey - 1 tbsp. l.;
- sugar - 2 tbsp. l.;
- water;
- mustard - 1/2 tsp;
- ketchup - 3 tbsp. l.;
- garlic - 3 cloves.
Cooking method:
1. 1. Dissolve sugar in hot water. Add 3 tbsp to it. l. soy sauce.
2. 2. Wipe the carcass with the resulting mixture. Place the bird in the refrigerator for 12 hours.
3. 3. Before baking the turkey, you need to prepare another marinade. To do this, mix soy sauce with honey, mustard, ketchup and chopped garlic. Coat the duck with the mixture and leave for 45 minutes.
To prepare delicious and juicy turkey at home, you must adhere to the following recommendations:
- You can cook turkey not only in the oven, but also in a slow cooker, saucepan, cauldron;
- to stew poultry in the oven, use a sleeve or foil;
- Before preparing the dish, you need to soak the meat in salted water or pour boiling water over it, this will allow it to become soft and juicy;
- if the turkey is cooked in the oven, then the optimal temperature is 200 degrees;
- for the dish to stew well, it will take 1.5-2 hours; if a slow cooker is used to cook the poultry, then the stewing time will be 2-2.5 hours;
- It is recommended to serve Indian duck on the table with rice, buckwheat, and decorate it with oranges, apples, and various berries; this dish is most often prepared for the New Year;
- It is necessary to marinate the turkey duck for at least 1.5 hours, but you cannot keep the meat in the marinade for more than 3 hours, as the duck will not be juicy;
- if the carcass is baked in foil, then it is necessary to pour a small amount of water onto the baking sheet so that the bird is well baked;
- when choosing turkey duck, preference should be given only to fresh, chilled poultry, since if the duck is defrosted, the dish will not be juicy;
- The freshness of the turkey can be checked by pressing your finger on the skin; if it is elastic and quickly returns to its original state, this means that the bird carcass is fresh;
- To close the cut in the indote where the filling was placed, you must use toothpicks or a needle and thread.

Indo-duck is not the most popular bird in gastronomy, which is not entirely justified. Its meat, unlike ordinary duck, is dietary, it is tender and aromatic. A properly baked carcass will become a signature dish on any holiday table. We will tell you in this article how to properly cook turkey in the oven, and what secrets allow you to make it unusually tender and juicy.

Proper preparation of turkey duck involves the following steps:

Pre-treatment of turkey

Wash the carcass well. Inspect for the presence of feathers, if necessary, remove them with ordinary tweezers or tar these “fluffy” areas, then wash again. Gut the bird if this has not been done before in the store. Gut through the back hole. Leave offal or “guts” - liver, heart and stomach for making broth or sauce.

Preparing the filling for the dish

Basically, these birds are baked whole, stuffed with various fillings. Among them, the most popular are rice, buckwheat, mushrooms, potatoes or fruit mixtures of apples, prunes, lemon and raisins. Stuffing is a great opportunity for any housewife to show a flight of culinary imagination. The main thing is that at the time of stuffing, the cereals are already in a state of al-dente, that is, half-ready.

Preparing the carcass for baking

With poultry washed and dried with paper towel, trim off any excess fat. To make the crust of the carcass tender on the bottom and crispy on the top, pour boiling water over it. It is better if this boiling water is the marinade itself. After this, hang the turkey by the legs for 2-3 hours, and after this time the carcass will be ready for marinating. It is also marinated for about 2-3 hours, in different marinades, the recipes for which we will give below.

Cooking turkey

When the carcass is well marinated, we proceed according to the intended recipe. If necessary, rub it with garlic, pepper and salt. We fill it with the prepared minced meat. Do not put too much stuffing, otherwise the skin may burst in some places, and some space will also be needed for the juice. Sew up the hole through which you stuffed the bird with thread, if there is no thread, secure the seam with a toothpick. The stuffed turkey carcass is ready for baking. For cooking, use a duck pan, sleeve or foil.

Indian in the oven with rice

Ingredients:

turkey carcass 2.5-3 kg, rice – 1 cup, carrots – 1 pc., onion – 1 pc., 2 sweet red large apples, honey – 1 tbsp., mustard – 1 tbsp., soy sauce – 2 tbsp, sugar 1 tsp, 3 lemons, salt, pepper, rosemary, cloves, flour.

Prepare the marinade.

Squeeze the juice from 3 lemons, heat it slightly in a water bath, add rosemary and cloves, hold in the water bath for 3 minutes so that the aromas of the spices are well revealed. Place the prepared carcass without the neck into a ceramic container and fill it with marinade. Leave for 3 hours in the refrigerator.

Let's prepare the filling.

Cut the apples into slices and cook the broth from the bird's neck, onions and carrots. Let's salt it. Take half the broth and cook the washed rice in it until al dente. Strain the rice and let it cool. Rub the marinated poultry inside and out with a mixture of salt and pepper.

Stuffing.

Take the carcass and place it with the neck hole down. Line the inner surface with apple slices to form an apple cylinder. Place the cooked rice into the resulting cavity. Sew up the carcass. If a needle and thread are not available, use a toothpick to poke a hole. Mix honey and mustard and gently spread the mixture onto the skin of the bird.

Thermal stage of processing.

Grease the foil with a little olive oil and place the carcass there. Close the foil tightly and place the dish in the oven for 2 hours at a temperature of 180°. After 2 hours, open the foil and leave the bird in the oven for another 20 minutes to form a golden brown crust. While the game is cooling, prepare the sauce. Heat the remaining broth, but do not let it boil, add 2 tbsp. soy sauce, 1 tsp sugar, make it a little thicker with flour.

Indoushka in the oven with potatoes

Ingredients:

Indian duck carcass 2.5-3 kg, potatoes - 4 large pieces, leeks - 1 piece, 2 medium eggplants, vinegar - 0.5 tbsp, ginger root, soy sauce - 0.5 tbsp, garlic - 1 head, salt pepper.

Prepare the marinade.

Mix half a glass of vinegar with 0.5 tbsp. water. Peel the ginger and grate it on a fine grater. Add ginger to the vinegar solution and heat the marinade to a temperature of 40°. Pour marinade over the prepared carcass and leave to marinate for 2-3 hours.

Let's prepare the filling.

Wash the potatoes well and cut them, unpeeled, into oblong slices. Cut the leek into rings. Eggplants - in rings of medium thickness. Place all the vegetables in a ceramic bowl, add salt and pepper, add 2-3 chopped garlic cloves, pour soy sauce over everything and leave to marinate for 1-2 hours. Rub the marinated turkey inside and out with a mixture of salt, pepper and garlic.

For baking you will need a gooseneck. Lubricate the bottom and edges with olive oil. Chop the remaining half of the leek and eggplant. We line the bottom of the goose pan with them and fill the carcass with the mixture prepared earlier. We sew up the carcass or chop it off with toothpicks and place it on a bed of vegetables. Bake at 180-200°C for two hours with the lid closed and another 20 minutes with the lid open.

Indoushka in the oven with buckwheat

Ingredients:

Indian duck carcass 2.5-3 kg, lard – 200 g, buckwheat – 1 cup, cherry tomatoes – 6-8 pieces, green onions, basil, mayonnaise, salt pepper, saffron.

Marinate the prepared carcass in mayonnaise for 2-3 hours in the refrigerator.
Cut pork lard without skin into small squares and fry until it is crispy.
Let's prepare the filling. Boil the buckwheat until half cooked and mix it with fried, chopped green onions and basil, add salt, pepper, and a pinch of saffron to taste. Wash the cherry tomatoes and add them to the buckwheat.
Remove excess mayonnaise from the marinated carcass. Rub with salt and pepper.
We stuff the bird, sew it up, pack it in foil and put it in the oven to cook for 2 hours at 180°C.
Open the foil and leave the dish in this form for another 15-20 minutes until a golden brown crust appears on it.
Then let the dish cool a little and serve!

How to decorate and serve a dish

Baked stuffed turkey is served as a separate dish.

To do this, remove the side dish from the bird and place it on a plate on lettuce leaves, place a piece of the game next to it and pour over the sauce.

Remember - when decorating a dish, use only those ingredients that were used in the cooking process.

So, to make your baked turkey juicy and tender, follow these tips:

Buy only fresh, not defrosted poultry.
Before cooking, pour boiling water over the carcass, preferably broth. Marinate the bird for 2-3 hours only.
The baking time for an Indian duck depends on its size - 1 kg of carcass = 1 hour of baking.
To ensure that the bird bakes evenly and remains juicy, when baking in foil, add a little cold water to the baking sheet.

Any festive table is not complete without the main meat dish - fish, pork, duck. A particularly frequent “guest” at our family feasts is baked chicken or duck with apples. In the European version, this could be a Christmas goose or a stuffed Thanksgiving turkey. Of course, a goose cooked in the oven is not a novelty for domestic latitudes. But the “overseas” bird, turkey, “flies” to us quite rarely as a festive dish. Among other “edible” species of birds, one can also note the indo-duck (muscovy duck).

The Indian duck is not a “hybrid” of turkey and duck, but a completely separate type of bird created by nature. There are several versions of the origin of this name, one of which says that “Indoutka” is a shortened version of the words “Indian” and “duck”. The meat of this bird is tender, without a characteristic odor and not as fatty as that of an ordinary duck.

Recipes for cooking turkey in the oven - simple, fast, tasty

How is turkey prepared? Cooking recipes are very different - first courses, stewed meat with vegetables, as well as turkey in the oven, stuffed with rice, mushrooms, apples, oranges and buckwheat, fried over a fire, in a sleeve, in a duck pot, in foil, with the addition of yogurt, in a slow cooker ( Redmond), hedgehog recipe, etc. We present the easiest and most accessible recipes that do not require special culinary skills or significant time investment.

Indouette in the oven with apples - step-by-step recipe with photos

Indo-duck with apples is a great alternative to “traditional” duck. For baking, you can use a cooking sleeve or a mold in which the turkey carcass is placed. And your favorite spices will give the finished dish an exquisite aroma.

Cooking ingredients:

Indian duck - 1 pc.
apples - 2 pcs.
pineapple - optional
honey - 3 tbsp.
lemon - 1 pc.
fresh ginger - root up to 5 cm long
garlic 2 - 3 cloves
spices - Provençal herbs, suneli hops
salt - to taste

Cooking turkey - step-by-step description:

Recipe for cooking Indian duck in the oven - with rice (with photo)

Rice with vegetables will give poultry meat a unique taste and aroma, and with honey-mustard marinade you will get a dish that simply melts in your mouth. Cooking time for turkey with rice is approximately 2 hours 20 minutes. The marinade gives the dish an excellent light delicate taste.

Grocery list:

Indian duck - 1 carcass
rice - 1 cup
onion - 1 pc.
carrots - 1 pc.
sweet apples - 2 pcs.
honey - 1 tbsp.
lemon - 3 pcs.
sugar - 1 tsp.
mustard - 1 tbsp.
soy sauce - 2 tbsp.
flour - 1 - 2 tbsp.
spices and herbs - rosemary, cloves
salt and pepper - to taste

Indian duck in the oven with rice - cooking method:

We start by preparing the marinade. Squeeze the juice from the lemons, add rosemary and cloves and heat in a water bath for about three minutes.
Place the Indo duck carcass, cleaned and washed under running water (we cut off the neck for broth), in a baking container and fill it with marinade. Place in the refrigerator for a couple of hours.
We wash the apples and cut them into slices.
In a separate pan, you need to cook the broth (indian duck neck, onion, carrots, salt). We use part of the finished broth to cook the rice until half cooked. The rice needs to be strained and allowed to cool.
After marinating, the bird carcass should be rubbed with salt and pepper.
Let's start stuffing - stuff the carcass with pieces of apples and boiled rice and sew it up using a thread and a needle.
Mix honey and mustard and brush the surface of the bird.
Line the bottom of the baking sheet with foil, apply a thin layer of vegetable oil and lay out the turkey. Wrap the edges of the foil tightly and place the baking sheet in an oven preheated to 180 degrees for two hours. After this time, open the foil and leave the meat in the oven for about 20 minutes. A delicious browned crust will appear on the surface of the bird.
Prepare the sauce. Part of the prepared broth needs to be heated a little and, without bringing to a boil, add soy sauce (2 tbsp), sugar (1 tsp) and a couple of tablespoons of flour to thicken.

Such a delicious turkey can be prepared for the New Year or any other holiday. All that remains is to wait for the guests and enjoy the taste of this culinary masterpiece.

Recipe for Indian duck in the oven with buckwheat - with photo

Dietary turkey meat is known for its dietary properties. And buckwheat and baked vegetables will only add piquancy. Add your favorite seasonings and your dish will become simply unique.

What ingredients need to be selected:

Indian duck - 1 carcass
pork lard - 200 g
buckwheat - 1 glass
cherry tomatoes - 7 - 8 pcs.
mayonnaise
green onion
spices - basil, pepper, saffron
salt - to taste

Cooking step by step:

Spread the bird carcass with mayonnaise and leave it in the refrigerator for 2 - 3 hours.
Cut the lard into small pieces and fry in a frying pan.
Combine pre-boiled buckwheat with fried lard. Add finely chopped onions, cherry tomatoes, spices, herbs, as well as salt and pepper to the mixture.
Rub the marinated turkey with a mixture of salt and pepper.
Place the prepared minced meat inside the carcass and cover tightly with foil. Cook in the oven at 180 degrees for about two hours. 15 - 20 minutes before the end of cooking, open the foil to form an appetizing crispy crust.

The finished turkey dish can be served on lettuce leaves, topped with sauce and garnished with herbs. Bon appetit!

How to cook turkey in the oven - video

Indian duck with a side dish of vegetables and fruits is the most festive and unusual dish. Juicy and surprisingly tender meat will decorate any holiday menu.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

How to choose an Indian duck

When choosing a turkey carcass, they are usually guided by two criteria - freshness and age of the bird. In addition to the fact that the carcass should be fresh, it is very desirable that the bird be on the counter at a young age.

Here are a few rules on how to choose the right quality product:

Smell. The carcass should smell nice. A rotten smell is characteristic of stale birds.
Appearance. The skin of a fresh bird is light beige in color without any spots. There are no damages or unnatural bulges on its surface. Feathers - completely removed.
Texture. When pressed, the skin should quickly return to its original position. The meat should be firm and difficult to separate from the bone.
Color. Poultry meat should be pale pink to light red in color.
To the touch the meat should be slightly moist but not sticky.
Bird age determined by the end of the keel bone; in young representatives of these birds there will be only a white cartilaginous formation there.

How to cook turkey in the oven with apples: a step-by-step guide

Proper preparation of turkey duck involves the following steps:

Pre-treatment of turkey

Preparing the filling for the dish

Preparing the carcass for baking

Cooking turkey

When the carcass is well marinated, we proceed according to the intended recipe. If necessary, rub it with garlic, pepper and salt. We fill it with the prepared minced meat. Do not put too much filling, otherwise the skin may burst in some places, and some space will also be needed for the juice.
Sew up the hole through which you stuffed the bird with thread; if there is no thread, secure the seam with a toothpick. The stuffed turkey carcass is ready for baking. For cooking, use a duck pan, sleeve or foil.

The best Indian duck recipes

Ingredients:

Prepare the marinade. Squeeze the juice from 3 lemons, heat it slightly in a water bath, add rosemary and cloves, hold in the water bath for 3 minutes so that the aromas of the spices are well revealed.
Place the prepared carcass without the neck into a ceramic container and fill it with marinade. Leave for 3 hours in the refrigerator.
Let's prepare the filling. Cut the apples into slices.
Cook broth from poultry neck, onions and carrots. Let's salt it. Take half the broth and cook the washed rice in it until al dente.
Strain the rice and let it cool.
Rub the marinated bird inside and out with a mixture of salt and pepper.
Stuffing. Take the carcass and place it with the neck hole down. Line the inner surface with apple slices to form an apple cylinder. Place the cooked rice into the resulting cavity. Sew up the carcass. If a needle and thread are not available, use a toothpick to poke a hole.
Mix honey and mustard and gently spread the mixture onto the skin of the bird.
Thermal stage of processing. Grease the foil with a little olive oil and place the carcass there. Close the foil tightly and place the dish in the oven for 2 hours at a temperature of 180°. After 2 hours, open the foil and leave the bird in the oven for another 20 minutes to form a golden brown crust.
While the game is cooling, prepare the sauce. Heat the remaining broth, but do not let it boil, add 2 tbsp. soy sauce, 1 tsp sugar, make it a little thicker with flour.

The dish is ready!

Check out the recipes and cook.

Ingredients:

Indian duck carcass 2.5-3 kg, potatoes - 4 large pieces, leeks - 1 piece, 2 medium eggplants, vinegar - 0.5 tbsp, ginger root, soy sauce - 0.5 tbsp, garlic - 1 head, salt pepper.

Prepare the marinade. Mix half a glass of vinegar with 0.5 tbsp. water. Peel the ginger and grate it on a fine grater. Add ginger to the vinegar solution and heat the marinade to a temperature of 40°.
Pour marinade over the prepared carcass and leave to marinate for 2-3 hours.
Let's prepare the filling. Wash the potatoes well and cut them, unpeeled, into oblong slices. Cut the leek into rings. Eggplants - in rings of medium thickness. Place all the vegetables in a ceramic bowl, add salt and pepper, add 2-3 chopped garlic cloves, pour soy sauce over everything and leave to marinate for 1-2 hours.
Rub the marinated turkey inside and out with a mixture of salt, pepper and garlic.
For baking you will need a casserole dish. Lubricate the bottom and edges with olive oil. Chop the remaining half of the leek and eggplant. We line the bottom of the casserole with them.
We fill the carcass with the mass prepared earlier (step 3).
We sew up the carcass or chop it off with toothpicks and place it on a bed of vegetables.
Bake at 180-200°C for two hours with the lid closed and another 20 minutes with the lid open.
Let the game cool and the dish is ready!

Ingredients:

Indian duck carcass 2.5-3 kg, lard – 200 g, buckwheat – 1 cup, cherry tomatoes – 6-8 pieces, green onions, basil, mayonnaise, salt pepper, saffron.

Marinate the prepared carcass in mayonnaise for 2-3 hours in the refrigerator.
Cut pork lard without skin into small squares and fry until it is crispy.
Let's prepare the filling. Boil the buckwheat until half cooked and mix it with fried, chopped green onions and basil, add salt, pepper, and a pinch of saffron to taste. Wash the cherry tomatoes and add them to the buckwheat.
Remove excess mayonnaise from the marinated carcass. Rub with salt and pepper.
We stuff the bird, sew it up, pack it in foil and put it in the oven to cook for 2 hours at 180°C. Open the foil and leave the dish in this form for another 15-20 minutes so that a golden brown crust appears on it. Then let the dish cool a little and serve!

So, to make your baked turkey juicy and tender, follow these tips:

Buy only fresh, not defrosted poultry.
Before cooking, pour boiling water over the carcass, preferably broth.
Marinate the bird for 2-3 hours only.
The baking time for an Indian duck depends on its size - 1 kg of carcass = 1 hour of baking.
To ensure that the bird bakes evenly and remains juicy, when baking in foil, add a little cold water to the baking sheet.

It will be easier for you to master the cooking process if you watch how turkey is cooked in the oven with fruit in the video.

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

The Indo duck, or Muscovy duck, differs from the more familiar domestic duck in both appearance and taste. Its meat is not fatty, tender, without a specific smell or taste, so musky duck is a much better option for a bird for the New Year's table than a regular duck. If you know how to cook chicken, then you will not have any difficulties with how to cook turkey. We offer you 4 Indian duck recipes.

Recipe 1: Indo-duck in a slow cooker

Let's start with something simple: a recipe for an electric saucepan. How to cook turkey in a slow cooker? About the same as anything else in the stew mode: chop, add a little water, leave until done.

We will need:

1 Indian duck;
1 onion;
1 carrot;
1 or 2 apples;
salt, spices, bay leaf.

Preparation:

1. Gut the turkey (if this has not been done before), rinse well, and cut into portions. It is possible, but not necessary, to remove the skin. Peel the carrots and apples (this is where it is necessary: hard apple skins are absolutely useless in a delicate stew), cut into circles and slices, respectively. Cut the onion into half rings. Or rings, if you prefer.

2. Place vegetables and apples in the multicooker bowl, and turkey slices on top. Add some water. Just a little, you don’t need it to cover the pieces - the bird’s own juice will be enough without that.

3. Cook in stewing mode for 1.5 – 2 hours. Cooking time depends on your multicooker, the age of the bird, etc.

4. Towards the end of cooking, add salt and add your favorite spices (you can just use pepper, you can use a mixture of spices for poultry - depending on what you like) and bay leaf. If you do this at the beginning of cooking, when you add the ingredients, then this turkey recipe will become truly multi-cooker: load it, close the lid and completely forget the way to the kitchen for an hour and a half. But it will be more aromatic if the spices spend less time in the saucepan.

You can serve the pieces with a side dish of potatoes or rice, pouring over the juice released during stewing.

Recipe 2: Indian duck baked with apples

Another recipe for Indian duck with apples, but now - entirely in the oven. This is almost a traditional Christmas dish.

For him we will take:

1 turkey;
1 onion;
6 cloves of garlic;
1 lemon;
3 medium apples;
100 g pitted prunes;
100 g butter;
salt pepper.

Preparation:

1. Rinse the turkey duck well, remove everything that remains inside it after gutting, and scorch it over the fire. There is no need to touch the skin, because the most beautiful thing about a baked whole carcass is the golden brown crust.

2. Peel the lemon and chop finely. Also finely chop the onion, garlic, apples and prunes, mix with lemon. If you took sour apples (and it’s better to take sour ones, they are juicier), then you can add more prunes, to suit your taste. Indouette, soaked in apple and lemon juice, will turn out with sourness; if you don’t like anything sour, the sweetness of prunes will set it off.

3. Rub the turkey with salt and pepper inside and out, and stuff with the prepared filling. To ensure that it remains inside the carcass during baking, the cut must be pinned with toothpicks or sewn up with thread.

4. Place the stuffed bird in a greased poultry pan or on a baking sheet and bake at 180 degrees for 1.5 hours (for a medium-sized carcass, if your poultry is larger, the cooking time can be up to two hours). How to cook turkey in the oven so that its crust is golden brown and crispy? First, you can lightly grease it with oil, just like a baking sheet. Secondly (and most importantly), periodically pour it with its own fat and juice, which is formed during the baking process.

5. Remove the finished turkey from the oven, let cool slightly, remove the toothpicks or threads. Readiness is also checked with a toothpick: when piercing the finished turkey, no reddish juice should be released. You can immediately cut the bird into portioned pieces, or you can serve it whole; it will turn out very beautiful and festive, especially if you decorate the dish accordingly.

You can place the baked turkey on lettuce leaves, garnish with orange or lemon slices, and it will look most elegant if you place pomegranate halves or quarters next to it.

In the same way, you can cook turkey in a baking sleeve. Then all the juice will collect in it, the filling will not scatter, the meat will be juicy and you won’t have to wash the goose pan. But you need to remember that with this method you will not get a golden crust. And don't forget to pierce your sleeve.

Recipe 3: Indian duck with potatoes in foil

How to cook turkey so that you get both a bird and a side dish at once? You can either stuff the carcass with whatever you are going to serve with it, or cook both the bird and the side dish in one container. Or you can combine these two methods.

So we need:

1 Indian duck;
1 kg of potatoes;
3-4 cloves of garlic;
2 tbsp. honey;
2 tbsp. soy sauce;
1 tbsp. vegetable oil;
salt pepper.

Preparation:

1. Rinse the turkey; if there is fat on it, cut it off, but do not throw it away. Rub the carcass with salt, pepper and garlic.

2. Cut the potatoes into slices and stuff the bird with them. Place it on foil, place the remaining potatoes next to it along with the cut fat. You can salt and pepper it separately, add spices.

3. Mix honey, soy sauce and vegetable oil, pour this mixture over the turkey.

4. Wrap the bird tightly in foil and bake in the oven at 180 degrees for an hour. The bird cooks faster in foil than in a sleeve or simply on a baking sheet.

With this method of cooking, the potatoes will not just be baked, but will be soaked in the juice and fat of the turkey and will be very aromatic. But you won’t get a crispy crust on the bird. At the end of cooking, you can let it brown slightly by opening the foil and leaving it in the oven for a little while longer.

In the same way, you can bake not a whole carcass, but portioned pieces so that you can immediately serve them with a side dish.

Recipe 4: Indian duck with tangerines

What could be more New Year's than tangerines? Only the Christmas tree. But today we won’t cook anything from the Christmas tree, but we will serve turkey with tangerines for the New Year’s table.

For this we need:

1 Indian duck;
1 kg tangerines;
salt pepper.

1. Wash and peel the tangerines, save the peel. Mash a few pieces.

2. Wash the turkey, singe it, rub it with salt, pepper and mashed tangerines. Leave to soak for 2 – 3 hours.

3. Divide the remaining tangerines (except for a couple of pieces that will be needed for serving) into wedges and stuff the turkey with them. Cover the cut tightly with the peel.

4. Place the turkey in a greased casserole dish or on a baking sheet, bake in the oven for 1.5 hours, periodically basting with the released juice. After about an hour, the bird will need to be turned over.

5. Before serving, the tangerine peel must be removed.You can decorate the dish with tangerine slices and herbs.

Indian duck in any form is a great idea for a hot dish for the festive New Year and Christmas table. It is easier to cook tasty than regular duck, and as an infrequent guest on our tables, it is great for special occasions.

Bon appetit and Happy New Year!