Indo-duck, or musk duck, differs from the more familiar to us domestic duck both appearance and taste. Her meat is not greasy, tender, without a specific smell and taste, so a musky duck - where the best way birds for the New Year's table than an ordinary duck. If you know how to cook chicken, then there will be no difficulties with how to cook an Indo-duck. We offer you 4 Indoor recipes.

Recipe 1: Indoor in a multicooker

Let's start simple: a recipe for an electric saucepan. How to cook an Indoor in a slow cooker? Much the same as anything else in the stewing mode: chop, add a little water, leave until tender.

We need:

• 1 Indoor;
• 1 onion;
• 1 carrot;
• 1 or 2 apples;
• salt, spices, bay leaf.

Preparation:

1. Gut the Indo-duck (if it has not already been done before you), rinse well, cut into portions. It is possible, but not necessary, to free the skin. Peel the carrots and apples (here it is already necessary: \u200b\u200bhard apple skins in a tender stew is completely useless), cut into circles and slices, respectively. Cut the onion into half rings. Or rings, if you like it more.

2. Put vegetables and apples in a multicooker bowl, on top - pieces of Indoor. Add some water. Just a little, you don't need it to cover the pieces - own juice the bird will be enough anyway.

3. Cook on a simmer for 1.5 - 2 hours. Cooking time depends on your multicooker, the age of the bird, etc.

4. Toward the end of cooking, salt and add your favorite spices (you can just pepper, you can mix spices for poultry - whoever loves what) and bay leaf. If you do this at the beginning of cooking, when you put in the ingredients, then this Indoor recipe will become truly multi-cooker: load, close the lid and forget your way to the kitchen for an hour and a half. But it will turn out more fragrant if the spices spend less time in the saucepan.

You can serve the slices with a side dish of potatoes or rice, watering with the juice released during stewing.

Recipe 2: Indoor baked with apples

Another recipe for Indoor with apples, but now - whole and in the oven. It's almost a traditional Christmas meal.

For him we will take:

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

1. Rinse the Indo-duck well, remove everything that remains inside it after evisceration, and burn it over the fire. You do not need to touch the peel, because the most beautiful on the baked whole carcass - this is golden brown.

2. Peel the lemon and chop finely. Finely chop the onion, garlic, apples and prunes, mix with lemon. If you took sour apples (and it is better to take sour, they are juicier), then you can have more prunes, according to your taste. Indoor, soaked in apple and lemon juice, will turn out with sourness, if you do not like completely sour, the sweetness of prunes will shade it.

3. Rub the inside and outside with salt and pepper, stuff with the prepared filling. To keep it inside the carcass during baking, the incision must be stabbed with toothpicks or sewn up with thread.

4. Place the stuffed poultry in a greased rooster or on a baking sheet and bake at 180 degrees for 1.5 hours (for an average carcass size, if your indowka is larger, then the cooking time can be up to two hours). How to cook an Indoor in the oven so that the crust is golden brown and crispy? First, you can grease it a little with oil, like a baking sheet. Secondly (and most importantly), periodically water it with your own fat and juice, which is formed during the baking process.

5. Remove the finished indowka from the oven, let it cool slightly, remove the toothpicks or threads. Readiness is also checked with a toothpick: when piercing the finished indout, reddish juice should not stand out. You can immediately cut the bird into portioned pieces, or you can serve it whole on the table, it will turn out very beautifully and festively, especially if you arrange the dish accordingly.

You can put the baked Indoor on lettuce leaves, garnish with orange or lemon slices, and it will be most elegant if you put halves or quarters of a pomegranate next to it.

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

Recipe 3: Indoor with potatoes in foil

How to cook an Indoor so that it turns out both a bird and a side dish at once? You can either stuff the carcass with what you are going to serve with it, or cook both the poultry and the side dish in the same container. And you can combine these two methods.

So, we need:

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

Preparation:

2. Cut the potatoes into slices, stuff the poultry with them. Put it on foil, place the remaining potatoes next to them 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 indochka.

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

With this method of cooking, potatoes will not only be baked, but soaked in the juice and fat of the indo, and will be very fragrant. But the crispy crust on the bird will not work. At the end of cooking, you can let it brown slightly by opening the foil and leaving it in the oven for a while.

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

Recipe 4: Indoor with tangerines

What could be more New Year's than tangerines? Only herringbone. But we will not cook anything from the Christmas tree today, but the Indoor with tangerines for new Year's table - let's serve.

For this we need:

• 1 Indoor;
• 1 kg of tangerines;
• salt pepper.

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

2. Wash the indoor duck, scorch, rub 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 slices, fill the indoutka with them. Cover the incision tightly with the peel.

4. Place the indowka in a greased gosper or on a baking sheet, bake in the oven for 1.5 hours, occasionally pouring over the released juice. After about an hour, the bird will need to be turned over.

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

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

Bon appetit and Happy New Year!

Indoor 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 festive table... In this article, we will tell you about how to properly cook an Indoor in the oven, and what secrets allow you to make it unusually tender and juicy.

How to choose an Indoor

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

Here are some rules on how to choose the right one quality product:

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

How to Cook an Oven Indoor with Apples: A Step-by-Step Guide

Correct preparation Indoor provides the following steps:

• Preliminary processing Indo-women

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

• Preparing the filling for the dish

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

• Preparing the carcass for baking

Washed and dried paper towel cut off excess fat. To make the crust of the carcass tender below and crispy on top, pour boiling water over it. It is better if this boiling water is the marinade itself. After that, hang the Indoor by the legs for 2-3 hours, and after this time the carcass will be ready for pickling. They also marinate it for about 2-3 hours, in different marinades, the recipes of which we will give below.

• Indoor cooking

When the carcass is well marinated, we proceed according to the outlined recipe. Rub it with garlic, pepper and salt if necessary. We stuff it with prepared minced meat. Do not put too much filling, otherwise the skin may burst in some places, and the juice will also need a little space.
Sew up the hole through which you stuffed the bird with threads, if there are no threads, secure the seam with a toothpick. Stuffed indochka carcass is ready for roasting. For cooking, use a rooster, sleeve or foil.

The best recipes for cooking indo

Ingredients:

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

1. Cooking the marinade. Squeeze juice from 3 lemons, put it to warm a little on water bath, add rosemary and cloves, soak in a water bath for 3 minutes so that the aromas of the spices are well revealed.
2. Fold the prepared carcass without a neck into a ceramic container and fill it with marinade. Leave in the refrigerator for 3 hours.
3. Cooking the filling. Cut the apples into circles.
4. Cook broth from poultry neck, onions and carrots. Salt it. We take half of the broth and cook the washed rice in it until al-dente.
5. Strain the rice and let it cool.
6. Rub the pickled poultry outside and inside with a mixture of salt and pepper.
7. Stuffing. Take the carcass, "place" it with the neck opening down. Line the inner surface with apple circles to make an apple cylinder. Place the cooked rice in the resulting cavity. Sew up the carcass. If the needle and thread are not available, pin off the hole with a toothpick.
8. Mix honey with mustard and gently spread this mixture on the skin of the bird.
9. Thermal stage of processing. Lubricate the foil a little olive oil and put the carcass there. Close the foil tightly and send the dish to cook in the oven for 2 hours at 180 ° C. After 2 hours, open the foil and leave the bird in the oven for another 20 minutes, so that a golden brown crust forms.
10. While the game is cooling down, 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:

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

1. Cooking the marinade. Mix half a glass of vinegar with 0.5 tbsp. water. We clean the ginger and rub it on fine grater... Add ginger to the vinegar solution, heat the marinade to 40 °.
2. Pour the prepared carcass with marinade and leave to marinate for 2-3 hours.
3. Cooking the filling. Wash the potatoes well and cut them unpeeled into oblong slices. Cut the leek into rings. Eggplant - rings of medium thickness. We put all the vegetables in ceramic dishes, salt, pepper, add 2-3 chopped garlic cloves, fill in everything soy sauce and leave to marinate for 1-2 hours.
4. Rub the pickled Indo-duck inside and outside with a mixture of salt, pepper and garlic.
5. For baking, you need a goose maker. Grease the bottom and edges with olive oil. Chop the remaining leek and eggplant half. We line the bottom of the goose with them.
6. We start the carcass with the mass prepared earlier (point 3).
7. Sew up or chop off the carcass with toothpicks and put it on a vegetable pillow.
8. We bake at 180-200 ° С, for two hours with closed lid and another 20 minutes - with the open one.
9. Let the game cool down, and the dish is ready!

Ingredients:

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

1. Marinate the prepared carcass in mayonnaise - 2-3 hours in the refrigerator.
2. Cut the pork lard without the skin into small squares and fry it so that it is roasted.
3. Cooking the filling. Boil buckwheat until half cooked and mix it with roast, chopped green onions and basil, add salt, pepper, a pinch of saffron to taste. We wash cherry tomatoes and add them to buckwheat.
4. Remove excess mayonnaise from the marinated carcass. Rub with salt and pepper.
5. We stuff the bird, sew it up, wrap it in foil and send it to the oven to cook for 2 hours at a temperature of 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 down a little and serve!

So, in order for the baked Indoor to turn out juicy and tender, follow these tips:

• Buy only fresh, unfrozen poultry.
• Pour boiling water over the carcass before cooking, better broth.
• Marinate the bird for only 2-3 hours.
• The baking time of the indochka depends on its size - 1 kg of carcass \u003d 1 hour of roasting.
• To bake the poultry evenly and remain juicy - when baking in foil, add a little cold water.

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

Indo-duck is not at all a selection cross between a duck and a turkey, but a separate duck breed brought to us from Mexico and officially called a musky duck. And the dishes from it are so deliciously tasty that you literally "lick your fingers."

This type of bird successfully combines all the best taste characteristics... Indo-duck meat is softer than turkey meat and has a more pronounced taste than chicken meat. By the way, in contrast to the usual duck, Indo-duck meat is low-fat and more dietary.

That is why experts advise to include dishes from it in children's menu, as well as in the diet of those who recuperate after illness and even passionately dream of losing weight.

How to cook Indoor - a delicious recipe with video

A step-by-step recipe will describe in detail the process of preparing an Indoor with apples.

• indoor carcass;
• 1 onion;
• 3 medium apples;
• 100 g (pitted) prunes;
• salt, ground pepper;
• 5-6 cloves of garlic;
• 1 lemon;
• butter.

Preparation:

1. Cut the peel from the lemon and chop the flesh into cubes. Cut the apples into slices and combine with lemon so that they do not darken.
2. Pour the prunes with boiling water for 5-10 minutes, then cut into strips.
3. Cut the onion into thin quarter rings, chop the garlic very finely.
4. Mix all ingredients.
5. Rub the thoroughly washed indowka with salt and pepper, Fill the carcass with the prepared filling, pin the hole with toothpicks.
6. Lubricate butter handicap or baking sheet. Lay down stuffed poultry belly down and bake, depending on the size, for 1.5 to 2.5 hours.
7. During cooking, do not forget to water the carcass with the released fat and turn it over, then the Indoor will turn out to be ruddy and beautiful from all sides.

Indoor in a slow cooker - a step by step recipe with a photo

The multicooker will cook very quickly delicious stew from potatoes and indochka meat.

• 500 g of pure indochka meat;
• 2 carrots;
• 2 onion heads;
• 1.5 kg of potatoes;
• 1 large tomato;
• 2-3 garlic cloves;
• salt, seasonings to taste.

Preparation:

1. Peel the onion heads and cut into cubes.

2. Chop the carrots into cubes or wedges.

3. Cut the duck meat into medium-sized pieces.

4. Peeled potatoes - in small pieces.

5. Lightly oil the bowl vegetable oil... If using poultry, then this is not necessary, since the meat contains enough of its own fat. Set the frying program for about 20 minutes and brown the meat pieces.

6. After 15 minutes from the start of the process, lay out the vegetables.

7. Then put the equipment in the "braising" mode, load the potatoes, salt everything and season. Stir and pour in 1 tbsp. warm water.

8. About 5 minutes before the end of cooking, add the diced tomato and chopped garlic.

9. If by this time the potatoes are not ready yet, then extend the stewing time as needed.

Indoor in the oven - recipe

Indoor in the oven can be cooked with the most simple products... The dish will turn out appetizing in appearance and amazing in taste.

• 1 bird carcass;
• ½ lemon;
• a pinch of dry basil, oregano and allspice (ground) pepper;
• salt.

Filling:

• 500 g of champignons;
• 1 carrot;
• 1 onion;
• salt;
• oil for frying.

Garnish:

• 1 tbsp. raw buckwheat;
• 1 tbsp. water.

Preparation:

1. Squeeze the juice from half a lemon, add a little lemon zest, salt and spices. Dilute with a spoonful of cold water if necessary. Grate the poultry well inside and outside with the resulting marinade and leave to marinate for a period of 15 minutes to several hours.
2. Cut the champignons into quarters, carrots into slices, onions into half rings. Fry the vegetables first, and then add the mushrooms to them. Season with salt and pepper, simmer for about 7-10 minutes. Refrigerate well.
3. Fill the carcass mushroom filling and close the hole with wooden toothpicks. Place in the center of a greased baking sheet or baking dish.
4. Put the pre-washed buckwheat around. Add water, salt the cereal.
5. Tighten the container with the tin foil and send to the oven (200 °), depending on the size of the bird, for 1.5–2 hours.
6. As soon as the duck meat is completely cooked (when pricking, clear juice will appear in the thickest place), mix the porridge and let the poultry brown for another 10-15 minutes. In this case, open the foil so that the buckwheat is covered, otherwise it will dry out.

Indoor recipe in the sleeve

Like any other bird, the Indoor can be baked in the sleeve. At the same time, the released juice will saturate the meat and make it juicier.

• 1 Indoor;
• 2 carrots;
• 1 onion;
• 2 apples;
• salt, spices;
• 2 bay leaves.

Preparation:

1. Scrape the carcass well with a knife and wash thoroughly on all sides.
2. Chop on portioned pieces, rub them with salt and seasoning (for duck or chicken).
3. Cut apples into slices, carrots into washers, onions into half rings. Stir the food and place in an even layer in the sleeve.
4. Lay the pieces of poultry and bay leaves on top of the vegetable pad. Pour in a little (about 1/2 cup) water and tie the edges of the sleeve.
5. Bake at medium temperature conditions 180 ° C for about 1.5–2 hours.

Indoor in foil with rice

Indoor with rice and apples, baked in spicy sauce replaces the traditional goose, chicken or duck will be a pleasant surprise at a festive feast.

• indoor weighing 3 kg;
• 180 g raw rice;
• 3 lemons;
• 2 sweet apples;
• 1 small carrot;
• 1 small onion head;
• 1 tbsp honey;
• 2 tbsp soy sauce;
• 1 tbsp mustard;
• 1 tbsp Sahara;
• a pinch of black pepper, rosemary, cloves;
• 1 liter of water;
• 1 tbsp flour.

Preparation:

1. The first step is to marinate the Indoor. To do this, squeeze the juice from the lemons, throw cloves and rosemary into it. Warm it up for 3 minutes on low gas, or better in a water bath.
2. Wash the bird thoroughly, dry it with a napkin. Cut off the neck and set it aside. Place the carcass in a suitable container, fill with marinade and leave to marinate in the cold for at least 2.5 hours.
3. In a small saucepan, lower the previously cut off neck, peeled onion and carrots (whole). After boiling, add salt and cook over low heat for half an hour.
4. Rinse the rice thoroughly, pour in 0.5 l of hot broth and cook until half cooked. Throw in a colander, drain well and cool completely.
5. Rub the pickled poultry with salt and pepper. Cut the apples into thin slices and place them inside the duck so that they line the entire cavity in an even layer. Stuff with rice, sew up the hole with threads, or fasten with toothpicks.
6. Mix the liquid honey with the mustard and spread the mixture on top. Place the bird on a large sheet of foil (multiple layers possible). Fold over the edges and secure.
7. Bake the Indoor in an oven preheated to 180 ° C for about 2 hours.
8. In order for the baked bird to acquire a beautiful crispy crust, after the specified time, open the foil and extend the baking process for another half hour.
9. After removing the duck neck and vegetables from it, heat the remaining portion of the broth on a slow gas, but do not strictly boil. Add sugar and soy sauce to it. Dissolve the flour with a little water so that no lumps appear, and pour it into the sauce.
10. Serve the hot Indo-duck with the sauce that has cooled completely.

Video recipe: how to cook an Indoor in a cauldron

And finally, an indoutka stewed with potatoes in a cauldron. This prefab dish can be prepared any day using any available vegetables.

Not a single pleasant and important celebration is complete without signature dish, which is the pride of the hostess and the admiration of all guests. It so happened that most often we are offered a bird as a "highlight of the program". Chicken has already become habitual, the goose is less common, but the Indoor is considered a delicacy.

It is believed that this species is the result of crossing a turkey and a duck, but this is not at all the case. Indoor is separate species poultry. She came to us from Mexico, where her real name sounds like "musk duck". Her meat is dietary product, combining taste and benefit.

It is not as fat as duck, and even softer and more tender than turkey fillet. Dishes made from such meat are allowed to be consumed even by those who are on a diet, due to the low calorie content. It will benefit both the growing body and those who are recovering from a serious illness.

If you've never tried Indoor before, it's time to cook something really special.

The right choice is the key to a delicious meal!

Most often it is stuffed and baked, but stew and fried meat is also very tasty. To experience the full palette of these flavors, you need to choose the right bird. To do this, remember a few rules.

1. The most delicious food are obtained from a fresh carcass, frozen is significantly inferior to it in its taste.
2. When choosing a bird, pay attention to the skin color; it should be beige, without scratches, spots and feathers.
3. If you buy a pre-cut carcass, look at the meat, it should be pale pink or light red in color.
4. Freshness can be determined by picking it up. If the meat is sticky, skip the purchase. Do not forget to smell the product as well, it should not contain any foreign odors.
5. The quality will also give elasticity, if, by pressing on the skin, it quickly returns to its original appearance, then a very tasty dinner will turn out from such a carcass.

The subtleties of cooking

To keep your family and guests amazed at how delicious the poultry was prepared, there are a few secrets in store that are now available to you.

1. Before cooking, the meat must be soaked in water or scalded with boiling water, so it will become even softer and juicier.
2. Keep the bird in the marinade for at least 1.5 hours. During this time, she is completely saturated with all the aromatic spices. But do not overdo it, marinating for more than 3 hours will take all the juice.
3. When baking the carcass in foil, you need to add a little water to the baking sheet, so it will bake evenly.
4. The optimal cooking time depends on the weight. So, for every kilogram of carcass, there is 1 hour of baking or stewing.

Simple and tasty dishes from Indo-women - decoration of the festive table

Baking in the oven is perhaps one of the easiest ways to prepare a delicious and aesthetic-looking dish that will surely headline your gala banquet.

With apples up my sleeve

This cooking method is very convenient, because by placing the carcass in the sleeve, you create a certain microclimate in which the meat is baked, while retaining all the juices. In addition, the sleeve prevents splashes from contaminating the oven. To prepare it you will need:

• indoor carcass - 1 pc.
• apples - 2-3 pcs.
• fat sour cream - 3 tablespoons
• mayonnaise - 2 tablespoons
• garlic - 4 cloves.
• thyme, black pepper, salt.

The Indo-duck needs to be doused with boiling water, rubbed with salt and black pepper, sending to marinate for 1.5 hours. Mix the squeezed garlic with sour cream and mayonnaise, grease the poultry with this mixture liberally inside and outside. Peel the apples and cut into large slices, fill the carcass.

We put the prepared bird in the baking sleeve and send it to the oven preheated to 200 degrees for 1.5-2 hours. If you want your dish to have a crispy crust, carefully cut the bag up 30 minutes before the end of baking.

2 in 1

This recipe will help to kill two birds with one stone - prepare the main course and the side dish, thereby saving time. The ingredient list is simple:

For the sauce:

• vinegar - ½ tbsp.
• water - ½ tbsp.
• grated ginger root.

• potatoes - 4 pcs.
• onions - 2 pcs.
• eggplant - 2 pcs.

First you need to marinate the carcass in a warmed sauce made from vinegar, water and grated ginger... The time allotted for this process is 1 hour. Chopped potatoes, onions and eggplants and also pickled in ½ tbsp. soy sauce, with a few cloves of garlic, salt and pepper.

Before baking, the indowka with potatoes is rubbed with salt and pepper on top and placed in a deep mold, where it is pre-laid vegetable pillow from onions and eggplants. Then they are sent to the oven for 2 hours at a temperature of 200 degrees.

With multi-filling

Another option to bake the whole stuffed carcass is to cook for it rice and vegetable filling... To surprise everyone with her culinary talent, she will need:

• rice - ½ tbsp.;
• sour apple - 1 pc.
• mandarin - 1 pc.
• bell pepper - 1 pc.
• salt, pepper, curry.

At first glance, incompatible products will make your meal special, you just need to cook everything correctly. Cut the apple into slices, disassemble the tangerine, fill the bird. Rice cooked until half cooked, spread around, after adding chopped pepper and a glass of water.

You need to bake the carcass with rice for at least 2 hours at a temperature of 200 degrees.

Honey and oranges - a special combination

If you want each guest to get their own piece of bird, then cut it into pieces and prepare the necessary products:

• soy sauce - 5 tablespoons
• honey - 5 tablespoons
• apple - 2 pcs.
• orange - 1 pc.
• water - 8 tbsp.
• spice.

Season the pieces with spices and let stand for 1 hour. After that, lightly fry the Indoor in a frying pan. Put in a mold on parchment, spreading apple and orange slices between the pieces of meat. Top with dressing made of water, soy sauce and honey. Cover with a sheet of foil and bake for 2 hours at 190 degrees.

Indoor goes well with all types of side dishes, and stuffed version fit and how independent dish, delighting at the same time with its lightness and satiety.

Indoor 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 festive table. In this article, we will tell you about how to properly cook an Indoor in the oven, and what secrets allow you to make it unusually tender and juicy.

The correct preparation of an Indoor includes the following steps:

Indoor preprocessing

Wash the carcass well. Examine for feathers, if necessary - remove them with ordinary tweezers or tar these "fluffy" areas, and then wash again. Gut the bird, if not done before you in the store. Gut through the back hole. Leave offal or giblets - liver, heart and stomach for making broth or sauce.

Preparing the filling for the dish

Basically, these birds are baked whole, stuffed with different fillings. Among them, the most popular are rice, buckwheat, mushrooms, potatoes or fruit mixes made from apples, lemon prunes and raisins. The filling 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 were already in a state of al-dente, that is, half-ready.

Preparing the carcass for baking

Cut off excess fat from the bird, washed and dried with paper towels. To make the crust of the carcass tender below and crispy on top, pour boiling water over it. It is better if this boiling water is the marinade itself. After that, hang the Indoor by the legs for 2-3 hours, and after this time the carcass will be ready for pickling. It is also marinated for about 2-3 hours, in different marinades, the recipes for which we will give below.

Indoor cooking

When the carcass is well marinated, we proceed according to the outlined recipe. Rub it with garlic, pepper and salt if necessary. We stuff it with prepared minced meat. Do not put too much filling, otherwise the skin may burst in some places, and the juice will also need a little space.Sew up the hole through which you stuffed the bird with threads, if there are no threads, secure the seam with a toothpick. Stuffed indochka carcass is ready for baking. For cooking, use a rooster, sleeve or foil.

Indoor in the oven with rice

Ingredients:

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

Cooking the marinade.

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

Cooking the filling.

Cut the apples into slices and cook the broth from the poultry neck, onions and carrots. Salt it. We take half of the broth and cook the washed rice in it until the state of al-dente. Strain the rice and let it cool, rub the pickled poultry outside and inside with a mixture of salt and pepper.

Stuffing.

Take the carcass, "place" it with the neck opening down. Line the inner surface with apple circles to make an apple cylinder. Place the cooked rice in the resulting cavity. Sew up the carcass. If the needle and thread are not available, pin off the hole with a toothpick. Mix honey with mustard and gently spread this mixture on 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 send the dish to cook in the oven for 2 hours at 180 ° C. After 2 hours, open the foil and leave the bird in the oven for another 20 minutes, so that a golden brown crust forms. While the game is cooling down, 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.

Indoor in the oven with potatoes

Ingredients:

Indoor carcass 2.5-3 kg, potatoes - 4 large pieces, leek - 1 pc., 2 medium eggplants, vinegar - 0.5 tbsp, ginger root., Soy sauce - 0.5 tbsp, garlic - 1 head, salt pepper.

Cooking the marinade.

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

Cooking the filling.

Wash the potatoes well and cut them into oblong slices unpeeled. Cut the leek into rings. Eggplant - rings of medium thickness. We put all the vegetables in a ceramic dish, salt and pepper, add 2-3 chopped garlic cloves, fill everything with soy sauce and leave to marinate for 1-2 hours.

For baking you need a goose maker. Grease the bottom and edges with olive oil. Chop the remaining leek and eggplant half. We line the bottom of the gosper with them and start the carcass with the mass prepared earlier. Sew up or chop off the carcass with toothpicks and put it on a vegetable pillow. We bake at 180-200 ° С for two hours with the lid closed and another 20 minutes with the lid open.

Indoor in the oven with buckwheat

Ingredients:

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

1. Marinate the prepared carcass in mayonnaise - 2-3 hours in the refrigerator.
2. Cut the pork lard without the skin into small squares and fry it so that it is roasted.
3. Cooking the filling. Boil buckwheat until half cooked and mix it with roast, chopped green onions and basil, add salt, pepper, a pinch of saffron to taste. We wash cherry tomatoes and add them to buckwheat.
4. Remove excess mayonnaise from the marinated carcass. Rub with salt and pepper.
5. We stuff the bird, sew it up, wrap it in foil and send it to the oven to cook for 2 hours at a temperature of 180 ° C.
6. We open the foil, and leave the dish in this form for another 15-20 minutes, so that a golden brown crust appears on it.
7. Then let the dish cool down a bit and serve!

How to arrange and serve a dish to the table

Baked stuffed indowka is served as a separate dish.

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

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

So, in order for the baked Indoor to turn out juicy and tender, follow these tips:

• Buy only fresh, unfrozen poultry.
• Before cooking, pour boiling water over the carcass, preferably broth. Marinate the bird for only 2-3 hours.
• The baking time of the indochka depends on its size - 1 kg of carcass \u003d 1 hour of roasting.
• To bake the poultry evenly and remain juicy, add some cold water to the baking sheet when baking in foil.