If you wanted to taste the poultry, and the chicken is already a little boring, then duck legs would be an excellent option to diversify the menu. They not only have an unusual taste, but are also rich in nutrients. Duck fat contains such a valuable element for the human brain as Omega-3 polyunsaturated acids. Duck meat also contains A, E, K and B vitamins. But the main value of duck meat is, of course, animal proteins.

Duck legs, due to the fact that they are much less popular than, for example, chicken legs, are most likely an ingredient in the haute cuisine, and the dishes made from them are classified as delicacies. Duck is especially often cooked in European cuisine. Red and white wine, various French sauces, as well as various side dishes of vegetables or cereals, such as rice and buckwheat, are added to it.

Duck legs in dough

Ingredients

• 400 g puff pastry
• 4 duck legs
• 220 g of cheese
• 1 apple,
• 1 piece of pork skin
• 350 ml cider,
• 1 egg yolk
• 400 ml cream
• pepper, salt to taste.

Preparation

Remove the skin from the legs, sprinkle with cheese cubes, rub with salt and pepper. Wrap the legs in pork skin and bake at 200 ° C for 30 minutes. Cut the apple into circles. Roll out the dough and cut into circles, put on them an apple mug, cheese, 1 leg. Wrap the dough and brush with yolk. Bake until golden brown. Add cider to the resulting juice, put on fire and evaporate and half the volume, pour in cream and cook until thickened. Serve the chicken legs with the sauce.

Duck legs with sauce

Ingredients

• 5 chicken legs
• 1 tsp adjika
• 2 tbsp. tablespoons of tomato sauce
• 2 tbsp. tablespoons of vegetable oil
• 3 cloves of garlic
• 1 red bell pepper
• cilantro greens, red ground pepper, salt

Preparation

Salt and pepper the legs, brush with a mixture of tomato sauce and adjika, fry in oil until golden brown, pour in 200 ml of hot water, simmer for 20 minutes under the lid. Serve sprinkled with very finely chopped seedless peppers, chopped garlic, and cilantro.

Chicken legs with filling

Ingredients

• 12 chicken legs,
• 120 g semolina or corn grits,
• 2-4 eggs
• pepper, spices to taste,
• 4 tbsp. l. salt.

Preparation

At the legs, separate the skin from the side of the severed part to make a pocket. Mix the groats with eggs, add excess fat cut from the legs, salt and pepper. Put the filling in your pocket, secure the skin with a toothpick and put on a greased baking sheet, season with salt, pepper, sprinkle with spices. Bake in the oven for 30 minutes.

Steamed duck legs

Ingredients

• 2 chicken legs
• 1-2 tbsp. tablespoons of vegetable oil
• 1-2 cloves of garlic
• 1 tbsp. a spoonful of lemon juice
• 2 tbsp. dill, chopped
• ground bell pepper

Preparation

Grease the legs with vegetable oil, rub with salt, pepper and crushed garlic. Drizzle with lemon juice. Place on a steamer wire rack and cook for 40-50 minutes. Put the finished legs on a dish. Sprinkle with chopped dill.

Peking duck legs

Ingredients

• 1 kg of thighs,
• 1 can of corn
• 10 pieces. potatoes,
• 50 g cheese
• 1 onion.

Preparation

Season the duck thighs with salt, pepper and leave for 15 minutes, then fry in oil until golden brown. Peel the potatoes boiled in "uniform", carefully remove the core, being careful not to break the thin walls, and fill it with corn. Fold the thighs into a metal shape. Place potatoes around them. Pour the oil in which the thighs were fried over the potatoes. Sprinkle the chicken legs with grated cheese. Place a spoonful of mayonnaise on potatoes with corn. Transfer the finished thighs to a large platter. Arrange the potatoes beautifully.

Duck legs in the oven

Ingredients

• Duck legs;
• Sunflower oil;
• Olive oil;
• Bulb;
• Garlic;
• Seasonings;
• Salt.

Preparation

1. Finely chop the onion, peeled from the peel - no more than two tablespoons of it will be needed for one duck leg. Garlic for each leg requires one tablespoon.
2. As for spices, marjoram and thyme are best combined with duck meat. Take a teaspoon of dried herbs and grind in a mortar. There you can also throw a couple of allspice peas and a pinch of black.
3. Prepare the duck legs: rinse them thoroughly and inspect for any remaining small feathers and hairs. The skin must be perfectly cleansed.
4. Make several longitudinal and transverse cuts on each leg. Optionally, you can sprinkle a drop of wine or cognac on the meat for added refinement.
5. Take a bowl, pour chopped onions, garlic and spices into it, add about half a teaspoon of salt and a couple of tablespoons of honey. Stir all ingredients to create a flavorful marinade.
6. Take foil, as many sheets as you have legs. Spread each leg well with marinade and place in foil. Wrap everything so that the marinade liquid or duck fat does not leak out, otherwise they will burn.
7. Place the wrapped legs on a baking sheet and bake at about 200 degrees. Since duck meat is much tougher than chicken meat, the cooking time is at least one and a half hours.
8. Duck legs cooked in this way go well with a vegetable side dish.

Duck legs in a slow cooker

To understand how to cook meat in a multicooker, start with the simplest and most traditional recipe. In most cases, duck legs are stewed in a multicooker with onions and carrots. So the meat is saturated with the aromas of vegetables and you get a delicious gravy for the main course.

Ingredients

• duck legs - 5 pcs.;
• raw carrots - 1 pc .;
• onions or shallots - 3 pcs.;
• cloves of garlic - 5 pcs.;
• boiling water or broth - 200 ml.;
• spices: paprika, basil, dill, ground black pepper, salt.

Preparation

Put the duck legs skin side down on the bottom of the cold multicooker bowl, turn on the "Fry" mode, but reduce the cooking temperature to the minimum. Fry the meat in this way on one side for 5 minutes, then increase the temperature to the middle mark on your multicooker model. Continue frying the skins for another 5 minutes and then turn the heat up and cook the duck for the next 5 minutes.

In this case, do not turn over part of the carcass, fry only from the side of the skin. Then turn the meat over and fry until crisp. This will take you about 7-10 minutes, depending on the size of the legs.

Peel the vegetables, cut into small slices or half rings. Transfer the carrots and onions to the multicooker bowl, add to the legs. Add all spices to meat and vegetables except garlic and herbs. Use a spatula to stir the ingredients in a bowl, pour in 1 cup boiling water and close the lid of the multicooker.

In the multicooker menu, select the "Extinguishing" mode, set the time to 90 minutes and press "Start". Add chopped fresh herbs and garlic 10 minutes before cooking ends. Stir the ingredients in a bowl, close the lid again and continue simmering until the end signal is given.

Let the finished dish brew with the lid closed on the "Heating" mode for another 10 minutes. Serve the duck legs with fresh tomatoes or cucumbers and boiled potatoes.

Duck legs with raspberry sauce

Ingredients

• Duck (legs) - 2 pieces
• Salt - 1 tsp
• Pepper - 1/2 tsp
• Thyme (thyme) - 1/2 tsp

For the sauce:

• Garlic - 1 clove
• Raspberries - 1 glass
• Dry red wine - 1/8 cup
• Wine red vinegar - 2 tsp
• Orange - 1 piece (juice)
• Orange zest - 2 tsp
• Sugar - 4 tsp
• Ground white pepper

Preparation

Cut off excess fat from the legs. On top with a sharp knife we ​​make shallow cuts to get a kind of "lattice". This is necessary so that fat is more easily melted out of the legs. As a result, the crust will turn out to be incredibly crispy, and the fat content of the legs themselves will be significantly reduced.

Rub the legs with salt, pepper and thyme, cover and leave for an hour at room temperature or overnight in the refrigerator.

Before baking, rinse the legs and dry them with paper towels. Put in a baking dish and put in an oven preheated to 175 C for an hour and a half. (According to the instructions sent to me from the duck farm, it is best to bake the legs for quite a long time at a not very high temperature.) In the second half of the bake, you can sometimes lubricate the legs with juices from the bottom of the pan.

Let the ready-made legs stand in the form for 10 minutes.

Cooking the sauce. Rub the orange zest on a fine grater, squeeze the juice.

Put 2/3 cups of raspberries, wine, vinegar, sugar, orange zest, orange juice in a food processor. Puree until smooth. In a small saucepan on duck fat over medium heat, fry the finely chopped garlic for literally one minute. Add raspberry puree (you can strain it through a fine colander and get rid of the seeds).

We boil the sauce for about three minutes, until it thickens slightly, and its volume decreases by about a third. Add the remaining berries, heat for 30 seconds, salt and pepper to taste and remove from heat. Pour the finished legs with sauce and serve with some neutral, simple side dish or unobtrusive salad.

Duck legs with figs

Ingredients:

• 6 duck legs;
• 300 gr. shallots or white onions;
• 300 gr. carrots;
• 2 sticks of celery;
• 4-5 sprigs of thyme;
• 1 liter of water;
• 6-8 fruits of fresh figs;
• 1/2 bunch of parsley.
• Heat the oven to 220C.

Preparation

Sprinkle the legs with salt and pepper and place in a single layer in a baking dish. Bake in a hot oven for 30 minutes. The legs should be lightly browned. Peel the onion (if shallots, leave whole, if onions - cut into 4 parts). Cut carrots into slices, celery pieces.

Remove the dish from the oven. Remove the legs from the mold and reduce the oven heat to 180C. Place the pan with the fat from the frying on the hotplate on medium heat, add the onions, carrots and celery and fry for 5 minutes, until the vegetables slightly change color, stirring occasionally.

Drain the fat from the mold (it can be stored in the refrigerator for several days and is great for frying potatoes), return the legs to the vegetables, add the thyme sprigs and add the water. Bring to a boil, cover with a lid or foil and bake in the oven for 1 hour 30 minutes.

Take the legs out of the mold again. Cut the figs into halves and place in the frying sauce. Simmer over medium heat, adding parsley, about 10 minutes, or until half of the liquid has boiled away. You should have enough sauce left over to water the duck, vegetables and fruits.

Return the duck to the sauce and serve.

Duck leg confit with potatoes and mushroom cream

Ingredients

• Confit duck leg - 2 pack. (4 legs, highly cooked)
• Potatoes - 8 pieces
• Rosemary (greens) - 5-6 branches
• Butter - 50 gr
• Cherry tomatoes - 6 pieces
• Garlic - 6 cloves
• Porcini mushrooms - 8-10 pcs.
• Bulb onions - 2 pieces
• Water - 200 gr
• Salt, pepper, bay leaf to taste

Preparation

Unpack the duck legs and fry in a pan on both sides over medium heat for 5 minutes. Coarsely chop the garlic longitudinally, tear the rosemary. Boil the potatoes in their uniforms and fry in butter (30 g) with garlic and rosemary. Serve duck legs with potatoes, sauce and cherry tomatoes.

Boil the mushrooms with salt and bay leaves for 20 minutes, drain. Put butter (20 g), finely chopped onions, boiled mushrooms in a frying pan. Fry over medium heat for 5-7 minutes. Add water to the pan, bring the mixture to a boil and simmer for 5 minutes. Place the resulting mass in a blender and beat until the consistency of sauce.

How to cook duck legs properly

In the process of cooking duck, the main task is to fry the skin until golden brown. Since duck meat is quite fatty, no additional fat is required. Properly cooked duck has very little fat and the crust should be thin and crispy.

For those who cook duck meat for the first time, it is easier to start with fillets or duck legs. The fillets are placed with the skin side down in a still cold skillet and fried over medium heat for 7-10 minutes. To brown the meat on the other side, 3-5 minutes is enough, then you need to fry the fillets from the sides. Next, the duck fillet should be baked in the oven for 5-10 minutes, depending on the size of the meat and the desired degree of doneness.

It does not hurt to know some of the subtleties. For example, use a knife to make cuts every centimeter into the skin-covered portion of the fillet. Make sure that the knife does not damage the meat, otherwise juice will flow out during baking. To make the duck juicy, bake it in foil, and after the meat is removed from the oven, let it cook in foil for about another 10 minutes, since the duck meat is very juicy, and if cut right away, it will flow out juice.

Duck legs are very easy to overcook, so cook them over medium heat to keep the meat juicy thanks to the fat. To prepare a juicy dish, it is better to stew the duck legs. The easiest way to cook them is to season them with salt and pepper, fry them over medium heat in a skillet, skin side down for about 5 minutes, until they are browned, then simmer in a roaster with chopped garlic, onion rings, carrot strips, spices and broth at 180 degrees within 1.5 hours.

Duck legs, the recipes for which differ in the method of heat treatment and the composition of the ingredients, with the right approach, always turn out incredibly tasty and appetizing. With little effort, you can get a gourmet restaurant-grade meal.

How to cook duck legs?

Recipes for delicious delicious dishes from this product and recommendations for improving the taste of duck will help to prepare duck legs.

1. Duck meat is notable for its high fat content, which is not always desirable. To reduce calorie content, you can trim off visible fat folds and cut the poultry skin when baking in the oven to melt the fat layers inside.
2. Baked duck legs are ideally combined with fresh vegetables and fruits, which, being saturated with meat juices and fat, acquire delicious properties and become an excellent accompaniment to poultry meat.

How to cook duck legs in the oven?

The right marinade for duck legs before baking will help improve the taste of the dish. A savory mixture can be prepared with mustard, mayonnaise, or, as in this case, soy sauce. Dried thyme, basil, or oregano can be used separately in place of Provencal herbs.

Ingredients:

• duck legs - 2 pcs.;
• soy sauce and oil - 40 ml each;
• garlic - 4 cloves;
• potatoes - 4 pcs.;
• eggplant or zucchini - 1 pc .;
• carrots and onions - 0.5 pcs.;
• salt, pepper, provencal herbs.

Preparation

1. The legs are rubbed with pepper, herbs, garlic, a mixture of oil and soy sauce, and leave for 2 hours.
2. Peel, cut vegetables, season with herbs, oil, salt.
3. A bird is placed in a mold and baked in an oven preheated to 200 degrees for 30 minutes.
4. Vegetables are added to the container next to the meat, the dish is returned to the device for another 30 minutes, reducing the heat to 180 degrees.

Duck legs in the sleeve in the oven

Simple recipes for cooking poultry meat in the sleeve will help to get softer and more tender duck legs. As an adjunct to the base component, you can choose any vegetables, fruits or a mixed set of ingredients presented in this section. Apples should be sour varieties with minimal sweetness.

Ingredients:

• duck legs - 3 pcs.;
• mustard - 20 g;
• sour cream - 50 g;
• garlic - 4 cloves;
• potatoes - 5 pcs.;
• apples - 3 pcs.;
• onion - 1 pc.;
• salt, pepper, poultry seasoning.

Preparation

1. The legs are rubbed with a mixture of garlic, mustard and sour cream, left for an hour.
2. Seasoned vegetables and apples are placed in the sleeve, and a bird is placed on top.
3. A sleeve is tied and duck legs are baked in the oven at 200 degrees for 1 hour.

Duck legs in foil in the oven

Duck legs baked in the oven in foil are no less juicy and tasty. The multi-component marinade will allow you to get exquisite spicy notes of food, which are maximally revealed if, after the signal from the device about the end of cooking, you unscrew the foil and brown the bird under the grill for 10-15 minutes.

Ingredients:

• duck legs - 3 pcs.;
• wine - 50 ml;
• garlic - 4 cloves;
• thyme and marjoram - 1 teaspoon each;
• honey - 1 tbsp. spoon;
• onion - 1 pc.;
• salt, pepper, oil.

Preparation

1. Mix garlic, onion, honey, wine with salt, pepper and herbs.
2. Rub the chicken legs with the mixture, place them on oiled foil sheets and seal.
3. Bake the meat at 200 degrees for 80 minutes, turn off the foil and continue cooking for another 15 minutes.

Duck legs in the oven with apples

Duck legs are the most delicious and tasty, the recipes for which involve a combination of poultry meat with apples. This recipe is no exception and will allow you to enjoy the magnificent piquant taste of the food. Rosemary is used as a spice, and the serving is accompanied by lingonberry sauce.

Ingredients:

• duck legs - 4 pcs.;
• sour apples - 4 pcs.;
• rosemary - 3 pinches;
• thyme - 2 pinches;
• salt, pepper, oil.

Preparation

1. Duck legs are salted, pepper, flavored with a mixture of rosemary and thyme.
2. The bird is left for 6 hours, after which it is transferred to a mold.
3. Apples are cut into slices, placed on the sides and on top.
4. Duck legs with apples are baked under foil at 250 degrees for 1 hour.
5. Continue cooking for another 30 minutes without foil.

Duck legs with oranges in the oven

An amazing rich taste of the dish can be obtained by performing the recipe for duck legs in the oven with oranges. The composition of the accompaniment can be adjusted by adding new components, or replacing the proposed ones. It is preferable to use a dish with a lid or cover it with foil during baking.

Ingredients:

• duck legs - 4 pcs.;
• orange - 3 pcs.;
• carrots and onions - 3 pcs.;
• white wine - 100 ml;
• thyme and marjoram - to taste;
• juniper berries - 6 pcs.;
• salt, pepper, oil.

Preparation

1. Rub the legs with salt, pepper and herbs, fry in oil and put them in a mold.
2. Cut 1.5 oranges into slices, stack with meat with carrots and onions.
3. Juice is squeezed out of the rest of the oranges, mixed with wine, poured into a mold with juniper berries.
4. The dish is baked at 180 degrees for 1.5 hours under the lid and another 15 minutes without it.

Duck legs in the oven with potatoes - recipe

An excellent option for a hearty and nutritious dinner or lunch is cooked duck legs with potatoes in the oven. Cherry halves, carrots, onions or bell peppers added to the potatoes will perfectly complement the flavor palette. For vegetables with meat, you can put a couple of thyme sprigs for aroma and piquancy.

Ingredients:

• duck legs - 2 pcs.;
• potatoes - 6 pcs.;
• garlic - 4 cloves;
• laurel - 1-2 pcs.;
• salt, pepper, oil, poultry spices.

Preparation

1. Season the legs with salt, pepper, spices and garlic, leave for 6 hours.
2. Potatoes are placed in the mold, a duck is placed on top, the container is tightened with foil.
3. The dish is baked for 1.5 hours at 220 degrees, browned for another 10 minutes without foil.

Duck legs in honey mustard sauce

Cooked duck and mustard taste great. Additional noble notes will add rosemary added to the marinade mixture, instead of which you can use thyme or a mixture of aromatic herbs. You can bake the bird in a sleeve or simply in a form covered with foil.

Ingredients:

• duck legs - 1.5 kg;
• honey - 5 tbsp. spoons;
• mustard - 2 tbsp. spoons;
• rosemary - 2 tbsp spoons;
• salt - 1 tbsp. spoon;
• pepper - 1 tsp.

Preparation

1. Mix all the ingredients for the marinade, add to the legs, leave for 6 hours.
2. Place the meat in a sleeve or in a form under foil.
3. The food is baked at 200 degrees for 1.5 hours.
4. Unfold the edges of the sleeve or foil and continue baking for another 20 minutes.

How to cook duck legs in a pan?

Duck legs fried in a pan will also be very worthy to taste. Mushrooms added to the container will be a great addition, and the wine will transform the palate and make it more refined and original. Fresh thyme sprigs may be substituted with dried herbs and other additives.

Ingredients:

• duck legs - 2 pcs.;
• shallots - 7 pcs.;
• mushrooms - 300 g;
• oil - 50 g;
• red wine - 250 ml;
• broth - 200 ml;
• salt, pepper mixture, spices - to taste;
• thyme sprigs - 2 pcs.

Preparation

1. The legs are rubbed with a mixture of salt and peppers, fried in oil on both sides until blush.
2. Remove the duck on a plate, and fry the mushrooms and shallots in fat until soft.
3. The bird is returned to the container, the wine is poured, and after 5 minutes the broth.
4. Season the duck, adding spices and thyme, stew under the lid for 1.5-2 hours.

Duck Leg Soup

Cooking duck legs according to the following recipe will allow you to enjoy the great taste of hot, cooked on. In any composition, the soup turns out to be delicious, and if you use Asian technology, it can surprise even fastidious gourmets and capricious eaters.

Ingredients:

• duck legs - 4 pcs.;
• chili - 2 pcs.;
• dried shiitake mushrooms - 4 pcs .;
• water - 2 l;
• egg noodles - 150 g;
• soy sauce - 100 ml;
• cinnamon stick - 1 pc.;
• ginger - 30-40 g;
• rice vinegar - 70 ml;
• oyster sauce - 3 tbsp. spoons;
• green onion stalks - 2 pcs.

Preparation

1. Cut the pulp from the legs, and put the bones in a saucepan, adding one chili, ginger, mushrooms, cinnamon.
2. Pour everything with water, cook for 1.5 hours.
3. Strain the broth, put meat with soy and oyster sauce in it and cook until tender.
4. The second chili is cut, poured with vinegar for 1.5 hours.
5. Boil the noodles, wash, lay out on plates and pour in broth with meat.
6. Add chili vinegar dressing, green onions.

Duck legs with sauerkraut

Stewed duck legs, the recipe of which is presented as follows, is prepared with sauerkraut by means of prolonged simmering, after which they acquire an incredible soft, delicate and piquant taste. It is convenient to cook food not only in a roaster on the stove, but also in the oven at 150 degrees for 4 hours, in a slow cooker on "Stew" for 6 hours.

Ingredients:

• duck legs - 2 pcs.;
• lard - 300 g;
• water - 200 ml;
• juniper berries and peppercorns - 5 pcs.;
• black pepper, paprika, fennel seeds - 1 tsp;
• sugar - 3 tsp;
• onion - 1 pc.;
• laurel - 2 pcs.;
• sauerkraut - 800 g;
• beer - 120 ml;
• salt.

Preparation

1. Rub the legs with a mixture of salt, pepper and a spoonful of sugar.
2. The lard is heated in the roaster, the legs are laid, boiling water is poured in.
3. Lay the laurel, peppercorns, juniper, paprika, reduce the heat and cook under the lid for 4 hours.
4. Meat is extracted from fat, a portion of which is poured into a saucepan and cabbage is fried on it, sprinkled with sugar.
5. Add beer, fennel, stew the cabbage for 40 minutes.

Peking duck legs - recipe

Spicy ruddy ones will be the best addition to the festive menu or qualitatively diversify your daily meal. Poultry is accompanied by pancakes, green onions and fresh vegetables. Before adding the garlic to the mold, you do not need to peel it, but simply crush it with the plane of a knife.

Ingredients:

• duck legs - 3 pcs.;
• soy sauce - 60 ml;
• garlic - 3 cloves;
• ginger root - 50 g;
• honey - 3 tbsp. spoons;
• salt - 2 tbsp. spoons;
• black pepper - 1 tbsp. spoon.

Preparation

1. The legs are rubbed with salt, placed in a colander over a bowl, wrapped in foil and placed in the refrigerator for a day.
2. Pour boiling water over the duck, bake in a mold for 30 minutes at 220 degrees.
3. Mix ginger, soy sauce, honey and pepper, pour over the bird, return to the oven for another 30 minutes.
4. Garlic is added 15 minutes before the end of the process.

Duck legs in a slow cooker

They are incredibly tasty in a multicooker. Together with the proposed composition, you can add chopped potatoes, bell and hot peppers, eggplants, zucchini, tomatoes, and other vegetables to the meat, while increasing the amount of broth or water added if necessary.

Fresh ginger root has many uses. Dried and pickled, it is used less often. Sometimes the plant is only washed, but sometimes it needs to be cleaned in order to add it to a traditional or original dish, to prepare a refreshing drink or tea.

But not every hostess has the secrets of how to peel ginger. And this is fraught with the fact that some essential oils and other useful components will be lost.

Why peel ginger roots

There are varieties of ginger root. They differ in flesh of different colors and skin, which in some cases looks like a film, in others it can be hard shell-like. Older roots have the thickest skin. Whether you need to peel ginger depends on the circumstances.

In Asian countries, the root grows in household plots, plantations are strewn with it. There, ginger must be peeled in accordance with tradition. The peel is removed from the roots with light scrapers. The fragrant pulp is pickled, cooked in salads or cooked with ginger jam.

Young ginger root has no bitterness. Therefore, after thoroughly washing, it is permissible to use it not cleaned. The roots are peeled if the recipe requires it. Be sure to carry out manipulations to remove the hardened peel.

Root cleaning methods

At the beginning of the procedure, the ginger is washed in cold water, dried and any bulge or branch is cut off from the winding parts with a sharp knife. The removed fines are thrown away, large pieces can be cleaned. They are used to add a savory flavor to jam, lemonade or tea.

You can cleanse ginger root using different techniques:

• With a spoon. Mature roots are suitable for this method. Remove the skin itself without touching the nutritious pulp. They take the root in one hand, the instrument in the other. Place the thumb on the bulge of the spoon. The peel is scraped off confidently, the movements are unidirectional. The depth that can be influenced is chosen as the minimum.
• Straight razor, knife. Spoon-like manipulation. Only the requirement for the movements to be superficial. They use very sharp instruments. You cannot peel ginger like potatoes, otherwise the useful substances of the product will not become along with the skin.

• Peeler. It will be possible to process the root, like any other vegetable. The only thing that matters is the thickness to which the ginger peel will be cut. It is permissible to clean a couple of centimeters. The peeler must be new. It is best to use a special slicer.

• Metal washcloth. They take a new one, which they have never used. The sponge wire should be thin. The ginger roots are poured into a basin with cold water. After waiting a minute, take out ginger and rub it with a washcloth on its surface in one direction. If it turns out badly, they perform manipulations in the other direction. You need to constantly press with the same force so that the ginger does not cut in different places, and valuable aromatic oils are not lost.

• Toothbrush. It should be as tough as possible. Ginger is washed with cool running water. Then make active movements of the cheek on the skin of the product, while lightly pressing. This method is not too fast in execution, but it is most effective when only the extra layer is removed, and all the useful substances remain in the whole pulp.

Cleaning reasons

Whether you need to peel ginger depends on various factors:

• A lot of dirt accumulates in the peel, which protects the root. Sometimes even heat treatment does not remove some harmful substances. Therefore, if you plan to use ginger on the table, it is better to clean it.
• When making teas, culinary experts recommend the use of an unrefined product. But this can affect the final result. You need to at least wipe the ginger with a clean sponge, a rough part of it.

• Unpeeled roots are used for pickles and candies. In these cases, ginger is very aromatic. Candied, it can be brewed into tea.

• Ginger roots should not be peeled ahead of time so that beneficial substances and aromas do not escape.

Use and storage

Ginger should be purchased whole so that the roots are not cracked, scratched or cut. For long-term storage of ginger roots, which are gradually used, they are slightly lubricated with vegetable oil in places of cut. You can take cling film and cover the cut so that the essential oils do not fade away.

How to properly peel ginger, the hostess herself chooses. The main thing is that all amino acids, vitamins, and also trace elements are preserved in it. Ginger is rich in iron, phosphorus and magnesium. It is not only a condiment and tea, but also a cure for colds that strengthens the immune system. With its help, they get rid of excess fat. In modern medicine, ginger root is part of a large number of medicines for various diseases. Various culinary delights are also prepared with ginger.

The dried roots can be put in a refrigerator or a cool place in the house for six months. It is best not to acquire wrinkled roots. Hermetically sealed roots can be stored in the freezer. Filled with vodka or alcohol are used for different needs.

Ginger is increasingly used in the preparation of exotic and traditional dishes, it is added to tea, and serves as the basis for the preparation of refreshing drinks. At the same time, many housewives today do not know how to peel ginger, which unconsciously deprives themselves of an impressive part of useful components and essential oils.

These substances are found in the precious pulp, close to the skin, so choosing the right tool is very important. Some people still cannot decide whether it is necessary to rid the root of the skin at all, if it is so thin and capricious. As practice shows, the correct answer to these questions is the key to obtaining the desired taste and aroma of the dish.

Do I need to peel ginger for tea, jam, and other culinary delights?

Before peeling ginger, you need to decide for what purpose the product will be used. In this case, the following rules are used:

1. Ginger for tea, refreshments, sugaring and pickling does not need to be removed from the peel. Otherwise, the product will lose that delicate taste that the culinary specialist is counting on.
2. If there is no goal to use the entire root in the next few hours, then we do not peel off the skin. It is better to cut off the right amount of the product and clean it exactly.
3. A root vegetable, the pulp of which will go directly to food, must be peeled. Without appropriate chemical exposure or prolonged heat treatment, the skin will be ordinary dirt, devoid of all useful components.

Tip: It is strictly forbidden to purchase already peeled ginger root in the store, even if the product is vacuum packed and looks very attractive. Such products practically do not contain useful components and are absolutely useless for enhancing the aroma of tea.

Effective and gentle ginger root cleansing techniques

Peeling ginger begins with preparing the root vegetable. It must be thoroughly rinsed in cool water (warm liquid will negatively affect the condition of the product) and dry. Next, we take a sharp knife and carefully cut off all the bulges and branches from the winding formation. Small ones can be thrown away, large ones will also go for cleaning, but it is better to use them to enhance the taste of jam, tea or lemonade.

Ginger root can be peeled in one of the following ways:

• With a spoon. The simplest and most gentle processing option, which is effective when only very ripe product is exposed. During cleaning, only the skin itself is removed and the nutritious pulp is not affected. In one hand we squeeze the root, in the other - a spoon, while the thumb should be located on the convex side of the instrument. We begin to scrape off the peel with confident movements, we act strictly in one direction. The depth of exposure should be minimal.

• With a knife or straight razor. In this case, it is necessary to act in the same way as in the method with a spoon, but the movements must be performed as superficial as possible. The tool should be as sharp as possible. Do not try to peel the ginger root like a potato, so you can remove all the beneficial ingredients.
• With a vegetable peeler. We use the tool in the traditional way, but be sure to control the thickness of the cut skin, it should not exceed 1-2 mm. For this method, only high-quality new peelers or special slicers are suitable.
• With a metal washcloth. We take a washcloth designed for cleaning pots. It must be new, unused, and made of very thin wire. Place the ginger in a bowl of cool water and after a minute we begin to rub the surface of the product. First, we try to act in one direction. Only if this approach does not give the desired result, we begin to rub more intensely and change direction. The main thing is to maintain the same pressing force, otherwise you can cut the root in several places, depriving it of a significant part of the aromatic oils.

• With a thick brush. We take a toothbrush of the maximum degree of hardness, place the ginger root under a stream of cool water and begin to rub the skin with active movements with light pressure. The approach may take a lot of time, but the end result will be the most optimal. With such an effect, only excess layers are removed, the pulp remains unaffected, therefore ginger retains the maximum amount of essential oils and useful components.

These recommendations are conditional. To determine the correct approach, you can try both options for using ginger - with and without peels. Both approaches to the use of the product are absolutely safe for health and do not provoke any side effects.

Ginger root is a product unique in its effect, which has become famous not only as a spice, but also due to its beneficial properties.

It has a positive effect on human immunity during the raging period of colds. But this is not the only benefit that ginger has in itself. It contains many elements such as niacin, silicon, potassium, vitamin C, phosphorus, aluminum, iron, etc.

We love this product in the ranks of women as well - it helps to cope well with extra pounds.

How to choose ginger root

Before you figure out how to eat ginger, you should decide on the rules for choosing this product:

• Look for exceptionally dense specimens with smooth skin. Flaccid folds that appear from too long and improper storage should not be visible on it.
• Do not get a root with spots and a loose structure. Molds may also be visible on these products.
• The most fragrant roots are long and thin. They have a higher content of essential oils.
• Prefer a product with a thin skin. You can check this by imperceptibly prying the outer layer with your fingernail.

Advice: if you are purchasing not a fresh root, but in the form of a powder, pay attention to the packaging. It must be complete. Otherwise, the spice may be damp and the aroma less intense. The shelf life is also important - it must coincide with the period for which you intend to use the product.

Why peel ginger

You can easily peel the ginger or leave the outer layer intact. In this case, it is worth starting from the age of the product and how exactly you are going to use it:

• young specimens, the skin of which is practically not felt, can simply be rinsed in running water. True, it is extremely difficult for Russia to find such roots, due to the fact that the outer layer of the root of a small age is extremely non-transportable. During transportation of the product, it can be damaged, which will lead to rapid deterioration.
• If you decide to brew ginger with a thin skin, then you can only cut it without fear - such a skin does not have the property of being bitter.
• Those specimens in which the skin is sufficiently well expressed and has a dense, rough structure must be cleaned. It can completely ruin the taste of a dish or drink and, moreover, actively absorbs extraneous odors.

Cleaning methods

If you have come to the conclusion that the preparatory work can not be avoided, then here are some ways on how to peel ginger quite simply, having at hand the familiar tools.

Spoon

An ordinary teaspoon is quite suitable for the role of a scraper. It is necessary to hold it so that the thumb is firmly on the convex back of the device.

Manipulations are performed with confident movements strictly in one direction. Also, try to get to the healthy pulp with minimal skin peeling.

Advice: before peeling ginger, rinse it thoroughly in low temperature running water. Warm liquid will negatively affect the condition of the root.

Razor or knife

The principle is the same as peeling ginger with a spoon. It is important to manipulate so that the tool cuts off an even thinner layer. You need to barely touch the surface with the blade. But it is important to observe one condition - whether it is a knife or a blade, they must be as sharp as possible.

Peeler

Almost every housewife has such a device. It allows you to quickly remove the skin from any vegetable. In the case of ginger, the thickness of the cut must be observed - it should not exceed two millimeters.

Metal washcloth

Preference should be given to a new washcloth. Firstly, it consists of a wire that is still intact, and secondly, there are no food debris on it. In this case, make movements in one direction, but if the result is achieved with difficulty, start rubbing in the opposite direction too. The main thing is not to press too hard. If you cut the root, you risk losing some of the medicated oils.

Toothbrush

Using a hard-bristled toothbrush is the best way to cleanse the ginger root, even if it takes a long time. Ultimately, the pulp remains intact and only the upper layers are removed. It is necessary to carry out the procedure in a bowl of cool water.

How to store it correctly

The optimal conditions for storing ginger are a fairly high air humidity and low above zero temperatures. The best place to store the spine is in the refrigerator compartment.

There are a number of rules that should be considered for the longest possible storage of the product:

• Examine the root for any tainted spots. If available, it is better to get rid of problem areas.
• Be sure to wipe the product from moisture and place in cellophane. Optionally, wrap with a paper towel. In this state, you can keep it fresh for several weeks.
• Do not peel the ginger before storing it.
• Do not store the roots without packaging. They have a corrosive smell that can easily be passed on to other products.
• For longer storage, you can freeze the spine. The way in which you do it is purely your decision. You can either save it grated or cut it into thin slices.
• If you intend to use ginger only for medicinal purposes, grate it and mix with honey. You can add chopped lemon to the product.
• You can also dry ginger. To do this, it is not necessary to grind it into powder (this is how it looks in purchased spices), it is enough to cut it into very thin slices across and send it to the oven for at least an hour. The temperature is set at 50 degrees. When the slices begin to crumble, the product can be cooled and transferred to an airtight container.

How to brew the root

A drink based on ginger root is distinguished by its beneficial properties and tart aftertaste. Such a drink will help support the immune system and will warm well in the frosty winter.

Brewing rules

In order to make a really healthy tea, it's worth learning how to brew ginger correctly. There are several aspects that should be followed rigorously:

• If as a result you want to get a root-based decoction, then you can easily cook it in a water bath. In this case, a product in the form of a powder is used for cooking. For half a liter of liquid, add about two tablespoons. The drink is infused over steam for 20 minutes, after which it is filtered using several layers of gauze. But you should not use the infusion in its pure form - it is used as a standard brew, and diluted with three proportional parts of boiling water.

• For a richer taste and high concentration, it is recommended to boil the root (it must be pre-cleaned) for a quarter of an hour with an average plate toggle switch. And already when the drink equals the temperature of 37 degrees, you can add honey with lemon to your taste.

How to add to tea

Ginger can be added to tea as single ingredient and diluting its scalding taste with other components. Rose hips, cinnamon, lemon, cloves, pepper and even milk can be used as a supplement, which will have a calming effect.

As a base, you can use both black tea and green tea. The main thing is to observe the chronology of the preparation of the drink:

1. Prepare your favorite tea infusion in advance. It can be either a packaged product or a sheet.
2. Add ginger root and any spices you like. Boil for no longer than ten minutes.
3. Strain.
4. Add sugar or honey to taste. Top with a citrus slice if desired.

Ginger coffee

Coffee lovers can also enjoy a healthy drink. The infusion will not only fill with warmth, but also quickly invigorate.

To prepare coffee with ginger, you must follow the usual steps for brewing a drink in a Turk from natural ground beans.

True, in this version, you should give preference to ground ginger, a teaspoon of which is added to the contents of a special vessel. Ground cinnamon will also perfectly complement the taste.

Advice: after the end of the cooking process, let the turk stand for a while - as a result, all the spices will settle to the bottom from the coffee grounds and will not get into your cup.

Infusion in a thermos

This method of preparing a drink will allow you to taste it at any time and even take it with you for a walk. There is nothing difficult in cooking - you need to pour hot water (about 50 degrees) into a thermos and add a chopped root. Then let it brew for several hours. You can add a few sprigs of peppermint or any other herb you like.

Ginger with garlic

The drink will help you get rid of extra pounds without harm to your health and protect your body from viruses. The disadvantages of such a drink include a rather specific smell.

To prepare this wonderful drink, you will need a root four centimeters long and a couple of garlic cloves. All components are crushed, poured into a thermos and filled with boiling water.

Important: before eating ginger, pay attention to contraindications. If you suffer from all kinds of intestinal colitis, ulcers or are pregnant, you should refrain from using this product.

Slimming option

To combat body fat, you can also use the healing root of ginger. You should proceed as follows:

1. Rub the spine with a coarse grater. On average, you will need four tablespoons of crushed food.
2. Pour water (not boiling) and set aside to infuse. If you do not have a thermos, then wrap the container with a towel, thus slowing down the cooling process.
3. Take 100 ml before each meal.

Advice: do not dilute the drink with a lot of water - the taste must be sharp enough to achieve the result.

How else can you use the plant

In addition to making healthy tea, there are many ways to use ginger:

• adding to meat or fish dishes. In the first case, the root enhances the taste, and when cooking fish dishes, on the contrary, it removes the specific fishy smell;
• as a flavoring for spicy baked goods;
• in the marinating process, as well as in the manufacture of salads. This product is widely used in the cuisine of China and Japan.

You can often come across the question: is it possible to eat raw ginger - certainly you can! It is not only more useful than powder, but also much more effective, faster acting.

Even if you have not liked ginger up to this point, do not neglect the use of this incredible root, especially if you are trying to pay due attention to your health. Good health to you!