How to deliciously cook Indoor in the oven

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  hotter

• Cooking time:

  2 hours

Ingredients

• Indo-woman
• vegetable oil
• italian herbs
• rosemary
• garlic
• salt
• Orange

Unfortunately, the Indoor woman is not very popular with many housewives and is completely in vain. Unlike duck, the meat of such a bird is tender, aromatic and dietary. Therefore, now we will tell you how to properly cook an Indoor in the oven so that it turns out soft and juicy.

Indoor in the oven with rosemary

It is very simple to cook an Indoor in the oven; even the most novice culinary specialist can cope with any recipe. We offer to bake nutmeg duck with rosemary, the meat is juicy, soft and very tasty. And to make the dish like in the photo perfect for a festive table, add a little orange for the aroma.

Ingredients:

• Indoor (weighing 2 kg);
• 1 tsp black pepper;
• 1 tsp paprika;
• 2 tsp Italian herbs;
• 1 tbsp. l. vegetable oil;
• 20 g fresh rosemary;
• 3 cloves of garlic;
• 0, 5 tbsp. l. salt;
• 1 orange.

Preparation:

• We pass peeled garlic through a press, but also the cloves of a spicy vegetable can be finely chopped with a knife. Now add pepper, salt, paprika and a mixture of Italian dry herbs to the garlic.
• Remove the leaves from the rosemary sprigs, finely chop and pour over the garlic with spices.

• Now we squeeze the juice from the orange, if desired, we also use the citrus zest. Next, pour in the oil and mix everything well.
• With the resulting marinade, we rub the carcass outside and inside, wrap it in cling film and leave it in a cool place for 6 hours, or better for 12.

• Then we shift the indochka into a culinary bag, tie the edges, put on a baking sheet and put in the oven for 1, 5 hours, temperature 180 ° C.
• Then we take the carcass out of the sleeve, put it in a mold, pour it with marinade and bake for another 30 minutes. During this time, it is advisable to pour it with sauce 2-3 more times, but honey can be added to the marinade itself, then the crust will turn out to be caramel.

We take out the finished nutmeg duck, give it time to rest, so that the juices are distributed through the fibers inside. Then put it on a dish, decorate with rosemary, orange slices and serve

The age of an Indo-duck can be determined by the keel bone, in a young bird there will be only a white cartilaginous formation.

Indoor in sour cream sauce

You can cook Indoor in the oven in sour cream sauce. Thanks to the fermented milk product, the poultry meat will turn out to be juicy and soft. The proposed recipe with a photo is completely simple, suitable for both beginners and more experienced housewives. The main thing is that the carcass of the nutmeg duck is fresh and young.

Ingredients:

• Indoor;
• 1 tbsp. l. hops-suneli;
• 6-7 cloves of garlic;
• 3 tbsp. l. sour cream;
• salt to taste.

Preparation:

1. Squeeze the cloves of garlic into a bowl, put sour cream and add hops-suneli, stir everything well.
2. The poultry carcass can be baked whole, but it is better to cut it into pieces. Then sprinkle with salt, and generously coat each piece with the prepared sauce.
3. Now cover the Indoor with foil and send it to marinate in a cool place for 3 hours.
4. After that, put the pieces of the carcass into a mold along with the sauce, cover with foil and bake in the oven for 2 hours at a temperature of 200 ° C.
5. Put the finished dish on a plate and serve with any side dish, vegetables and herbs.
6. The freshness of an Indo-duck can be determined by the color of the skin, it should be light beige without the presence of any spots. Also, the meat should be moist to the touch, but not sticky.

Baked Indo-Duck with Apples and Prunes

Indoor baked in the oven with apples and prunes is a recipe with a photo of the preparation of a festive dish. To make the meat soft and juicy, it is stuffed with apples, which the carcass is soaked in when baked. But dried fruits such as prunes give the dish a special piquancy, taste and aroma.

Ingredients:

• Indoor;
• 4 apples;
• 100 g of prunes;
• 30 ml mayonnaise;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. honey;
• 1 tsp salt;
• black pepper to taste;
• 1 head of garlic.

Preparation:

Let's start with the marinade and for this, pour soy, honey and mayonnaise into a bowl. Also add the pressed garlic clove, add salt and pepper. Stir everything until smooth

We wash the nutmeg duck carcass well, cut off excess fat and, if necessary, the phalanges

Now we coat the bird inside and outside with marinade, leave it to marinate for at least 2 hours, or better all night

We clean the apples from seeds, cut them into 4 slices. We wash the prunes, dry them with paper napkins. We clean the garlic

Stuff the carcass with apples, dried fruits and cloves of a spicy vegetable. If necessary, chop off the edges of the abdomen with toothpicks or sew up with a thread

We put the stuffed bird in the baking sleeve, tie the edges, and put in the oven for 2 hours, temperature 180 ° C

Put the finished indowka on a dish and serve with any side dish and sauce

In order for the indowka to bake with a crispy crust, it must first be scalded with boiling water. To do this, take 5 liters of boiling water for a duck weighing 2 kg. Pour the whole carcass with a half portion of hot water in a thin stream, then dry it for 30 minutes and repeat the procedure.

Indoor with potatoes in the oven

You can bake an indoor dish in the oven with potatoes - you get something like in the photo, a tasty and satisfying dish that you can feed a large family or guests. To make the poultry meat juicy and soft, it is imperative to prepare a marinade for the recipe.

Ingredients:

• Indoor;
• 2-3 potato tubers;
• 2 tbsp. l. honey;
• 1 tsp mustard;
• 2 tbsp. l. lemon juice;
• 3-4 onions;
• 3-4 cloves of garlic;
• spices to taste.

Preparation:

Chop the onion in half rings, finely chop the garlic. Fry vegetables in a pan with oil until golden brown

We slightly heat the honey, pour citrus juice into it, put the mustard and stir everything well until smooth

Now rub the prepared nutmeg duck carcass inside and out with salt, and then generously coat with the prepared marinade

Cut the peeled potato tubers into medium-sized cubes and lay them inside the carcass, and lay the fried onions with garlic on top

We put the bird in a mold, put it in the oven for 1 hour, temperature 180 ° C. After that, cover the carcass with foil and bake for another 2 hours, but half an hour before cooking, we remove the paper so that the indowka acquires a beautiful golden color

When baking a tin in foil, add a little water to a baking sheet, then the carcass will bake evenly, and the meat will turn out juicy.

Indoor with rice

You can cook Indoor in the oven not only with potatoes, but also with rice. Such a dish as in the photo immediately combines soft meat and a delicious side dish for it. For the proposed recipe, if possible, it is better to use brown rice, it absorbs fat well, and in the end it turns out to be very tasty.

And to make the Indo-duck juicy, we bake it not only with rice, but also with apples and carrots.

Ingredients:

• Indoor;
• 3 cups rice
• 1 glass of mayonnaise;
• 2 carrots;
• 1 large apple;
• 6 cloves of garlic;
• 0.5 onions;
• 1 tsp salt;
• 1 tsp black pepper;
• 1 tsp dried parsley.

Preparation:

Put mayonnaise in a bowl, add pressed garlic cloves, grated onions, which can also be chopped in a blender. Add salt, pepper and dried parsley, stir everything

We wash the nutmeg duck carcass, dry it with a paper towel, spread it well with marinade on the outside and inside, wrap it with foil and leave it in a cool place overnight

We wash the rice well, pour it into water with the addition of salt, leave it for 2 hours

• We take out the indowka, remove the excess marinade from the surface and transfer it to a baking sheet.
• Cut the apple into 6-8 slices, peel them of seeds. Cut the peeled carrots into large pieces. Stuff the carcass with rice, fruits and vegetables. We try to put carrots and apples closer to the skin, so they better convey their aroma and taste to the meat. And so it will be easier to remove them after baking.

• We send stuffed nutmeg duck to the oven for 1, 5 hours, temperature 200 ° С.
• We take apples and carrots from the finished indowka, but it is better to cut the carcass itself after 10 minutes, the meat should rest.

The exact cooking time for an Indo-meat depends on the size of the carcass, but according to the rules, 1 kg of meat requires 1 hour of roasting

Indoor with buckwheat

Another recipe with a photo of a delicious dish is a baked Indoor in the oven with buckwheat. This option for cooking nutmeg duck will appeal to all fans of proper nutrition, because, as you know, buckwheat and such poultry meat are dietary products. And in order to enjoy a juicy, soft and mouth-watering dish, you need to know how to cook an Indo-duck correctly.

Ingredients:

• Indoor;
• 0, 5 tbsp. l. Adyghe salt;
• 1 tsp dried sweet peppers;
• ¼ h. L. black pepper;
• 1 glass of buckwheat;
• coarse salt to taste;
• vegetable oil.

Preparation:

We wash the poultry carcass, dry it, rub it with Adyghe salt, as well as black and sweet dried peppers. We leave for half an hour

• Grease the mold with oil, put the carcass, cover with foil, make several punctures to let the steam out, and put it in the oven for 1, 5 hours, temperature 160 ° C.
• After removing the foil, we continue to bake the duck for another 20-30 minutes.
• At this time, cook buckwheat in salted water until the liquid evaporates, then cover it with a lid and bring it to full readiness.

Cut the finished indowka into portioned pieces, put it on a plate along with buckwheat, pour the cereal with the released juice when baking

If desired, buckwheat can be baked right away together with an indowka. To do this, melt the fat cut from the carcass in a pan. Pour it into the already boiled cereal, add any spices and finely chopped onion. Stuff the nutmeg carcass with the resulting filling and bake.

This is how easy it is to cook Indoor in the oven with or without a different side dish. If you choose a young poultry carcass, marinate it well, then the meat after baking will always be juicy and soft. In order for the finished dish to delight with its taste, you need to buy the nutmeg duck fresh, not frozen. As well as pickling a bird, you need at least 2-3 hours, but it is better to keep it in a cool place all night.