The duck is one of the oldest birds that a person has prepared to decorate food tables, because they go back to old civilizations such as the Egyptians, the Chinese and the Romans. It was a luxurious food associated with kings and nobles, because it was served in royal banquets because of its rich flavor and various preparations which reflect the skills of chiefs in the palaces.
In ancient Egypt, the ducks were raised on the banks of the Nile and served or stuffed with luxurious opportunities. In China, the Ducks of Beijing is famous since the Ming dynasty, because it was dedicated to emperors and prepared in a precise way which gives it its distinctive crunchy skin.
In Europe, in particular France, the Ducks have become a symbol of luxury, and it appeared in famous recipes such as duck confit and the duck to the orange which was proposed in aristocratic tables.
Why was the duck the food of kings?
May it be and its quality: Unlike chicken that was accessible to the general public, ducks were specially raised in royal farms or captured in nature, which makes it more distinctive.
Preparing it requires competence: The means to cook ducks such as frying, comfort or filling of fruit and nuts require great experience, making it a challenge for palaces.
Present it with luxurious parties: In Europe and France in particular, the duck was a favorite of the nobles, and it was prepared with elaborate methods which made it more luxurious.
Luxury symbol of China: During the Ming family, Beijing Duck was a dedicated to emperors, and it was prepared in an elaborate way which gave it a fragile texture and a wonderful taste.
Over time, ducks are no longer a monopoly on kings, but its recipes have spread to family kitchens, and it has become cooking with various methods that are suitable for all tastes, from the garnish of Egyptian cuisine to kitchen with innovative sauces in modern kitchens, to remain a dish that combines originality and diversity.
Here are a set of the most famous cooking recipes in the world:
The ducks are cursed in the Egyptian track Damitta
Components:
- A medium -sized duck.
- Two large chopped onions.
- 4 chopped garlic cloves.
- Two tablespoons of municipal ghee.
- Two tablespoons of oil.
- A teaspoon of salt.
- ½ teaspoon of black pepper.
- A teaspoon of duck spices.
- A cup of duck broth.
- A teaspoon of cumin.
- A teaspoon of dry coriander.
- A teaspoon of sugar.
- 1 tablespoon of vinegar.
https://www.youtube.com/watch?
How to prepare:
- Clean the duck with water, salt and vinegar, then brown it in the ghee until it acquires a golden color.
- Boil the duck with onions and spices for 1.5 to two hours until they are tender.
Prepare the mutiome:
- Fat the onions and garlic, then add the chopped bread and stir until it is roasted.
- Add the broth, spices and vinegar and leave the mixture on the heat until it becomes thick.
- Serve the duck on mint and serve hot with a green or marinated salad.
Traditional Egyptian ducks (stuffed with free)
Components:
- A complete duck.
- Cuba Frick.
- Smile at the onion.
- Two tablespoons of ghee.
- ½ cup of liver and chopped shirts.
- A teaspoon of salt.
- ½ teaspoon of black pepper.
- ½ teaspoon of cinnamon.
- Laura.
- 3 LOW LOBES.
- Two cups of chicken broth.
How to prepare:
Filling preparation:
- The onions are folded with ghee, then add the liver and the pistols, then fry and the spices and cook half of a colony.
- Fill the duck with the mixture and close it with wire or wooden sticks.
- Boil the duck in boiling water with Laura paper and love 90 minutes.
- Fry it in the oven after applying it with ghee to a 200 ° C degree until it becomes golden color.
It is served with the remaining free salad and tahini.
Duck in the French way
Components:
- Full duck.
- Few orange (for age).
- Sliced orange.
- Smile at the onion.
- Giran de Farasan with garlic.
- Two tablespoons of butter.
- A teaspoon of salt.
- ½ teaspoon of black pepper.
- ½ teaspoon of cinnamon.
- ½ cup of chicken broth.
- A teaspoon of cornstarch.
https://www.youtube.com/watch?v=gijctnwctu
How to prepare:
- Season the duck with orange juice, salt, pepper and cinnamon, and leave them for two hours.
- The duck is in the butter until it is golden, then add onions and garlic.
- Add the orange and broth juice and cook in the oven for two hours at 180 ° C.
To intensify the sauce (sauce), add the melted starch in a little water and leave it until it becomes thick.
The duck is served with orange sauce and potato puree.
Duck in the French confet method
Components:
- 4 duck legs.
- Cuba duck or dissolved butter.
- A teaspoon of salt.
- ½ teaspoon of black pepper.
- Garlic garlic cloves.
- A thyme dried with a teaspoon.
https://www.youtube.com/watch?v=jo0u2hu4z6e
How to prepare:
- Season the ducks with salt, pepper, garlic, thyme and leave for an entire night.
- Cook the ducks in the fat over very low heat for 3-4 hours until it becomes soft.
- Red the skin in a hot pan to obtain a crunchy consistency.
It is served with grilled potatoes or sautéed vegetables.
Duck in the Indian Way (Ducks)
Components:
- A coupé duck.
- Two tablespoons of oil.
- Smile at the onion.
- Giran de Farasan with garlic.
- A grated ginger with a teaspoon.
- Curry tablespoon.
- A teaspoon of turmeric.
- Paprika coffee spoon.
- Cup of coconut milk.
How to prepare:
- The duck is golden in oil until it acquires a golden color. Then add the onions, garlic, ginger, spices and leave them until they stretch.
- Add the coconut milk, cook over low heat for an hour and serve with basmati rice or Indian bread (na).
Ducks with tamarin sauce (on the Arab route)
Components:
- Full duck.
- ½ cup of dates, soaked and filtered.
- A teaspoon of cumin.
- ½ teaspoon of cinnamon, large chopped onion.
- Giran de Farasan with garlic.
- A large spoon.
How to prepare:
- Fry the duck in the ghee until it takes a golden color. Then add the onions, garlic and spices and stir until they stretch.
- Add the filtered Indian dates and let them cook over low heat for two hours. It is served with rice with barley or Arab bread.
How to prepare ducks in Beijing
Prepare the duck:
- The duck is well washed with water, salt and vinegar, then dried.
- Pour boiling water on the duck to tighten the skin.
Dried skin: Leave on display in the refrigerator for 12 to 24 hours.
Prepare the marinade: Paint with a mixture of honey, vinegar, soy sauce and allow to dry for 6 hours.
Shui: Sprinkle in an oven at 180 ° C for two hours, then remove the heat at 220 for 15-20 minutes until the skin is crunchy.
In the service, cut thin slices and served with thin pies, sauce holes, cucumber slices, green onions.
Even today, ducks are still presented on luxury opportunities, whether in high -end restaurants or during official celebrations in certain cultures. Although ducks are no longer exclusive to kings, it is always considered one of the luxurious foods that have a special character.