We expand the horizons of urban kids. We observe domestic animals (videos, pictures, in the yard...), and then, to consolidate, we make a three-dimensional paper craft: a duckling. We also learn poetry and watch a cartoon about a capricious duck to reinforce it.
Children vacationing in rural areas can often meet domestic ducks. The ducks themselves have white feathers (Peking breed). However, they like to be depicted in cartoons and pictures with yellow-orange body coloring. And in nature they are colorful.
We will make a duckling according to a very simple pattern, accessible for independent creativity by preschoolers 6-7 years old. Younger children may find it suitable to work together with an adult.
To create such a voluminous poultry craft, we use bright colors of paper, which will give the product a sunny, cozy atmosphere and a wonderful mood around. Using the same simple scheme you can make a ladybug, a kitten, an octopus.
Soft and juicy duck baked in foil
An important rule for this recipe is not to skimp on the foil. If you wrap the carcass in several layers of this material, leaving no chance for the juice to leak out, you will get juicy and soft meat. Also be prepared to marinate the carcass in several stages.
Ingredients:
- Duck carcass – 2-2.5 kg.
- Lemon – 1 pc.
- White onion – 1 kg.
- Coarse salt - about 1 tbsp. l.
- Mixture of peppers (white, black, red) – 1 tbsp. l.
- Mustard – 2 tbsp. l.
- Honey (optional) – 2 tbsp. l.
- Soy sauce – 100 ml.
Cooking process:
Step 1. Wash the duck with hot water, you can even rub it with a brush to ensure that you get rid of any remaining feathers. Inside, wash all reminders of the insides.
Step 2. Make the mascara dry by wiping it with a napkin or towel.
Step 3. Prepare a spicy marinade: mix mustard, soy sauce, salt, a mixture of peppers and honey in a bowl. The last component can be omitted, although it affects the formation of a beautiful crust on the meat.
Step 4. Coat the prepared carcass on all sides with marinade, easily rubbing it into the skin. Leave the duck to marinate for 1 hour.
Step 5. Divide the lemon into four parts.
Step 6. Chop the onion into strips and stuff the duck carcass with it.
Step 7. Take a mold or baking sheet in which you will bake the bird. Cover the bottom with a thick layer of foil.
Step 8. Place the duck carcass on the foil and wrap it in an airtight bag. In this form, send the duck in foil to marinate in the refrigerator for 2-3 hours.
Step 9. Place the marinated duck in the oven at a temperature of 170-180 degrees and bake for about 2.5 - 3 hours.
Step 10. 15 minutes before being ready, unwrap the foil to ensure conditions for the formation of a crust on the carcass. Serve the duck with lemon wedges or fresh vegetables and any side dish.
Bon appetit!
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With apples and prunes
This recipe can be used to cook any bird (both goose and turkey). The result always exceeds all expectations. To make the meat lose its toughness, we will marinate it in a specially prepared sauce. Vegetable oil and mustard soften the meat well in a few hours. While the meat is baking, the fruit acids from the filling come into play, making it unusually juicy and soft.
Ingredients:
- duck weighing 2.4 kg;
- salt, pepper, ground coriander;
- 1 tsp. mustard;
- 1-2 tbsp. l. vegetable oil;
- 3 apples;
- 2 kiwis;
- 50-100 g prunes;
- 50-100 g walnut kernels.
Process:
The domestic duck has already been scorched by fire, all the awns and stumps have been removed. Now we cut out all the internal fat from the bird. She is already fat (thick subcutaneous layer). Let's look inside the carcass, is there anything left over? Sometimes the lungs remain there, they are closer to the neck. The inner surface must be clean.
We cut off the tail, which contains glands that produce fat to lubricate the feathers. We don't need them. We cut off the thin part of the wing - it always burns.
Mix salt, pepper and ground coriander in a bowl. Add one or two tablespoons of vegetable oil. After mixing, we get the marinating sauce.
Mustard softens hard fibers well.
Rub the carcass with the mixture and transfer to a bowl. Cover with film and put in the refrigerator overnight. This process is necessary because duck meat is tough.
Prepare the fruit filling. Cut the apples into quarters, remove the core, and cut off the skin. It will be more tender and juicier this way. Peel the kiwi and cut into arbitrary pieces.
Kiwi fruits do not have a distinct taste.
They contain a lot of fruit acids, which help soften the meat.
Divide the prunes into halves and chop the nuts into large pieces. Mix the mixture of fruits and nut pieces. We hammer it inside the carcass.
We seal the pocket with toothpicks. We make a “cup” from a double layer of foil so that the released juice and fat do not spread over the baking sheet. Cover the top with foil and place in a preheated oven at 190 degrees.
The roasting time of the duck is proportional to its weight. If our bird weighs 2.4 kg, then we will bake it for 2.5 hours.
After 2 hours, remove the top sheet of foil. There was a lot of fat in the bowl. Pour this fat over the top of the carcass. Increase the temperature to 230 degrees. And leave the dish until browned. All that remains is to put it on a beautiful plate and decorate it.
Whole baked duck with potatoes
In this recipe you will get a hot meat dish and a side dish combined. It is better to take medium-sized potatoes and bake them without cutting them into pieces. The duck should be light in weight.
Ingredients:
- Duck carcass – 1.5-2 kg.
- Potatoes – 700-800 g.
- Garlic – 4 cloves.
- Ground black and red pepper – 0.5 tsp each.
- Apples – 3 pcs.
- Lemon – 1 pc.
- Onion – 1 head.
- Salt, herbs, vegetable oil.
Cooking process:
Step 1. Before starting marinating, process the duck in the traditional way: wash the carcass thoroughly with hot water and dry so that no drops of water remain.
Step 2. To rub the carcass, prepare a mixture of several tablespoons of vegetable oil, black and red peppers, salt and squeezed garlic.
Step 3. Lubricate the inside and outside of the carcass with this preparation and keep it in the refrigerator under cling film for 2 hours.
Step 4. At this time, prepare other products. Peel the potatoes, trying to maintain the nice round shape of the tubers.
Step 5. Remove the skin from the onion and cut the head into several pieces.
Step 6. Divide the lemon into quarters, and cut the apples into 4-8 parts.
Step 7. Place apples and onions into the marinated carcass, “seal” the hole in a convenient way: with toothpicks or a needle and thread.
Step 8. Prepare a baking pan or baking tray. You can cook the duck openly, or you can place it in a baking sleeve. In the first case, you should line the mold with parchment or foil and place the carcass on it.
Step 9: If you choose to roast in a sleeve, place the duck in the sleeve.
Step 10. Potatoes for any baking method should first be greased with a mixture of sunflower oil, spices and salt and placed next to the duck.
Step 11. Bake the duck in the oven at 180 degrees for 2-2.5 hours. When cooking in a sleeve, the bird will bake faster. Some time before switching off, it is worth cutting the top of the film and allowing a crust to form. If the sleeve is not used, you need to pour juice over the duck several times during the cooking process, and remove the potatoes from the oven earlier, after an hour.
Step 12. Sprinkle the finished dish with herbs, decorate to your taste with vegetables, lemon slices, pomegranate seeds, etc.
Bon appetit!
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other methods
In a situation where you need to make a beak quickly from scrap materials, the first method may come in handy - rolling a cone out of paper. But you can cut out a triangle, fold it in half and attach an elastic band or string. You will get an angular resemblance to a beak, like on children's masks. You can either make a beak out of paper or buy a ready-made mask in a store, but the thing into which you have invested time and effort is valued much more than its purchased counterpart. In addition, the result of handmade work is always individual, unlike a mass-produced product.
A simple and delicious recipe for Peking duck in the oven
In this recipe, the most important thing is the cooking technology and special spices. To cook a real Peking duck, the carcass must be marinated overnight, and an integral step in the preparation is deliberately introducing air under the skin.
Ingredients:
- Duck carcass – 2 – 2.5 kg.
- Honey – 3-4 tbsp. l.
- Soy sauce – 100 ml.
- Sesame oil – 1.5 tbsp. l.
- Wine vinegar – 1 tsp.
- Garlic – 4 cloves.
- Ground chili pepper – 0.5 tsp.
- Ready-made Chinese seasoning mixture or ¼ tsp. cinnamon, star anise, cloves, dill and licorice or grated ginger.
- Salt.
Cooking process:
Step 1. Pour hot water over the carcass, pluck out any remaining feathers and remove fat and traces of entrails from the inside. Dry and grate with salt (about 1 tbsp).
Step 2. Wrap in cling film or place in a plastic bag and refrigerate overnight.
Step 3. Before cooking, remove the carcass from polyethylene and let it stand for some time at room temperature. Afterwards, perform the operation of blowing air under the skin. To do this, you can use a simple medical syringe. It needs to be filled with air and, by piercing the skin of the bird in different places, let air in. This is done to separate the skin from the fat layer.
Step 4. Marinate the bird for about an hour, spreading it with a few tablespoons of honey.
Step 5. After an hour, grease the carcass with the following marinade: a mixture of a spoonful of honey, two spoons of soy sauce, a spoonful of sesame oil. Place the duck in the refrigerator again for 20 minutes.
Step 6. Place a baking tray with water on the bottom of the oven to create steam and collect dripping fat.
Step 7. Coat the grill with oil and place the duck carcass on it. Place in the oven for 40 minutes at 240 degrees. Then reduce the temperature to 150 degrees and continue cooking for another half hour. Then turn the bird over on the other side and bake for about another hour at 150 degrees.
Step 8. Prepare the sauce for serving Peking duck. To do this, mix star anise, cinnamon, licorice or ginger root, Chinese cloves, and dill, crushed into powder. Add squeezed garlic here, pour in half a spoon of sesame oil, a spoon of wine vinegar and a couple of spoons of soy sauce. All this, thoroughly mixed, is a traditional Chinese homemade hoisin sauce.
Step 9. Serve the finished duck whole on a platter or cut into portions with hoisin sauce.
Bon appetit!
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Duck baked in slices in a sleeve
For this recipe, you can use the whole carcass or part of it. Poultry pieces cook faster, but they also need to be marinated before baking. Make sure you have a baking sleeve. If there are no fastenings for the ends of the sleeve, you can tie the polyethylene itself into a knot or use regular threads.
Ingredients:
- Duck - half a carcass.
- Soy sauce – 3 tbsp. l..
- Nutmeg – 1 tsp.
- Mustard – 1 tsp.
- Ginger powder and cinnamon - ½ tsp each.
- Khmeli-suneli seasoning or similar – 1 tsp.
- Salt to taste.
Cooking process:
Step 1. Cut the duck into pieces, wash them, remove excess fat and dry.
Step 2. For the marinade, mix soy sauce, mustard, nutmeg, ginger, suneli hops, and cinnamon. “Bathe” the duck meat in this mixture, thoroughly coating each piece. Marinate the workpiece for at least an hour. If you have time, you can put it in the refrigerator for several hours, covering the dish with duck with film.
Step 3. Pour some water into a baking tray or mold.
Step 4. Place the duck meat in a plastic sleeve. Pour the remaining dressing after marinating inside and distribute it evenly over the meat.
Step 5. Tie the sleeve so that there is free space on the sides.
Step 6. Turn on the oven to 180 degrees and cook the duck for one to one and a half hours. Before turning off the heat, you can cut the sleeve to allow the meat to bake on top. But in this case, you cannot leave the dish in the oven longer, otherwise it will dry out. If you want to keep the meat soft until guests arrive and serve, do not make a cut in the sleeve and leave the duck standing in the oven.
Step 7. You can serve the duck with any side dish, fresh salad and herbs.
Bon appetit!
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How to make paper clothes
Paper clothes are a mandatory attribute of the Lalafan duck. The plush toy's wardrobe includes a headband, a Panama hat and other hats, all kinds of blouses and sweaters, fashionable onesies, overalls, glasses and a handbag. All these accessories and clothing items can be made for a paper doll. To do this, you will need the same tools and materials as to create the Tik Tok duck itself.
The sequence of drawing clothes will be as follows:
- Place the toy template on a sheet of white cardboard or thick paper and trace it along the outer contour with a simple pencil.
- Then remove the duck template and start drawing the suit and hat. An important point to consider is Lalafan's cheeks. The outfit will look more realistic if it does not cover them from below.
- After all the details are drawn with a simple pencil, they should be outlined with a liner or black gel hand and painted.
- Next, the clothes can be cut along the contour and glued on both sides with wide tape.
Tips for creating paper clothes and accessories:
- For bright holiday outfits, you can use sparkles and glitter. To do this, coat the finished dress in places that should shine with PVA glue, sprinkle it with glitter, and after drying, shake off the excess.
- It is not at all necessary to draw on white paper; for clothes you can use colored paper and cardboard. Also, corrugated colored cardboard will easily add texture.
- Small decorative stripes on paper clothes and colored laces can be made from decorative tape of different widths and colors. You can also use adhesive-based rhinestones, pompoms of different sizes, foamiran, lace and tulle to create outfits and decorate them.
The combination of different materials and textures will make the toy even more interesting and unique. Cosmetics, handbags and other accessories will only make the game more fun. In addition, to create them you don’t need anything new, just imagination and colored pencils.
Juicy whole duck in the oven with oranges
Oranges not only serve as a catalyst for softening meat fibers, but also give the dish an excellent citrus aroma. They will be needed for stuffing and marinade, as well as for decorating the finished dish. It is better to bake the bird in the sleeve.
Ingredients:
- Duck – 2-2.5 kg.
- Oranges – 1 kg.
- Mayonnaise – 150 g.
- Salt and pepper to taste.
- Garlic – 3 cloves.
- Seasonings for poultry.
Cooking process:
Step 1. Wash the bird, carefully plucked and gutted, under hot water, helping to clean the skin with a stiff brush.
Step 2. Dry the carcass inside and out. Rub it with salt and leave for an hour.
Step 3. Set aside some of the oranges for serving (one medium fruit is enough). Use one orange for marinade juice. You can squeeze the juice by hand or use kitchen appliances.
Step 4. Cut the remaining fruits into quarters - the carcass will be stuffed with them.
Step 5. After treating the duck with salt, pour orange juice over it and leave for another hour.
Step 6. Prepare the marinade from mayonnaise, crushed garlic, poultry spices and black pepper.
Step 7. Coat the carcass generously with the resulting mixture, both outside and inside.
Step 8. Stuff the inside of the carcass with orange slices and pinch the cut in the skin with toothpicks or sew it up with thread.
Step 9. Place the prepared duck in a baking sleeve, seal the edges tightly and place on a baking sheet.
In addition to buckwheat, it is recommended to use mushrooms in the filling, then the taste will be simply amazing. The filling will absorb the fat released from the bird during baking and become juicy, and the duck, in turn, will be moderately fatty.
Ingredients:
- Duck – about 2 kg.
- Buckwheat – 200 g.
- Champignons – 250 g.
- Onion – 2 pcs.
- Vegetable oil.
- Salt, pepper, bay leaf.
Cooking process:
Step 1. Wash the well-gutted, processed duck carcass thoroughly and dry the surface with a napkin.
Step 2. Rub it with salt first – it will take about a tablespoon.
Step 3. Then continue rubbing with pepper - a teaspoon is enough. The carcass needs to be processed both outside and inside.
Step 4: If you are a fan of garlic flavor, then the third step could be a garlic rub. Place the processed carcass in the refrigerator, covering it with a plate or film.
Step 5. Cook buckwheat by pouring a glass of cereal with about 1.5-2 glasses of water. You can add a little salt.
Step 6. Cut the onions into cubes and place in a frying pan with oil. Fry over low heat.
Step 7. Peeled and washed champignons, also cut into cubes and combine with onions. Fry everything together for 5-7 minutes.
Step 8. Mix cooked buckwheat and champignons with onions in one container. To taste. If necessary, add spices and salt, and also add a bay leaf to the mixture.
Step 9. Remove the marinated carcass from the refrigerator and stuff it with buckwheat, onions and mushrooms.
Step 10. Connect the edges of the skin of the carcass with a seam, put the duck in a baking bag.
Step 11. Preheat the oven to 180 degrees and place the dish to bake. You can pour a little water into the pan to prevent the bag from burning or bursting. Also make sure that the edges of the bag do not touch the oven walls. The duck will bake for 2-2.5 hours.
Step 12. You can check its readiness by cutting the bag and piercing the bird with a stick or knife. The softness of the meat and light juice are accurate indicators of the readiness of the dish.
Step 13. Remove the threads from the finished duck, cut and serve. If you wish, you can remove the filling and serve it separately as a side dish.
Bon appetit!
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How to prepare a duck for roasting
- If you bought a frozen carcass, be sure to defrost it. A bird weighing 2 kg thaws in the refrigerator for about a day. If you want to finish it within 3 hours, place the duck in a pan of cold water. It is important to change the water every half hour and make sure it remains cold.
- Remove the neck and legs, if present, and gut the bird. You can later use the offal, for example, for broth.
- Trim any excess fat from the neck and back to ensure it does not interfere with the crispiness of the cooked duck. But do not cut off excess skin: it will be needed to seal the stuffed carcass.
- Pour boiling water over the duck. For 2 kg you will need 5 liters of water. Take half of the prepared boiling water and carefully pour over the carcass so that the liquid does not get inside. Dry with a clean towel and leave for half an hour until completely dry. Repeat. Scalding will help clog the pores so that the cooked duck has a crispy skin. But if you don’t have time for this, just rinse the bird thoroughly with cold water inside and out and dry it well.
- When or before seasoning the duck, make cross cuts in the skin without damaging the meat so that excess fat can escape during cooking.
How to bake a duck stuffed with rice in the oven
In this recipe, the duck is first boiled, then stuffed with rice and baked in the oven. Rice can be mixed with herbs and onions, resulting in a complete side dish.
Ingredients:
- Duck carcass – 1.5-2 kg.
- Rice – 200 g.
- Onion – 2 heads.
- Mayonnaise -100 g.
- Coriander – 1 tsp.
- Soy sauce – 70 g.
- Garlic – 3 cloves.
- Ground black pepper and paprika - 0.5 tsp each.
- Salt, bay leaf
- Greens optional.
Cooking process:
Step 1. Prepare the duck carcass for the culinary process: wash it thoroughly, remove excess fat and place it in a large saucepan or cauldron with water. Pour coriander (whole or ground) into the water, add chopped onion, add soy sauce, bay leaf and salt. Cook the bird after boiling for about an hour and a half.
Step 2. Cook the rice until half cooked. Use the type of rice you like, but remember that the filling, depending on your choice, may turn out sticky or crumbly.
Step 3. Mix cooked and slightly cooled rice with chopped herbs and garlic, add pepper and salt to taste.
Step 4. Remove the boiled duck carcass from the water and let it dry slightly.
Step 5. Stuff with rice, herbs and garlic. Sew up the skin incision with thread.
Step 6. Coat the skin of the duck with mayonnaise mixed with paprika and place in a baking dish. The mold can be lined with foil or parchment.
Step 7. Place the workpiece in the oven at 180 degrees, first cover with a convenient lid or sheet of foil. Bake like this for about 30 minutes, then remove the lid and hold the duck with the temperature increased to 220 degrees for another 15 minutes. Check the readiness of the meat by inserting a skewer or knife and making sure that the duck is soft.
Step 8. You can serve this dish with fresh or pickled vegetables.
Bon appetit!
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What to soak a duck in before baking to make it soft
Before baking, the meat must be marinated for at least 24 hours. For soaking, you can use a marinade according to the previous recipe, based on soy sauce, wine marinade, universal marinade with lemon, etc.
It is very easy to make a marinade based on soy sauce - meat can be kept in it for 7 to 18 hours. Pour a third of a glass of soy sauce, add two tablespoons of olive or sesame oil, and a tablespoon of liquid honey.
Also, chop a couple of cloves of garlic. Mix the resulting mixture well. You can add turmeric and ground pepper.
If desired, you can also add a little rosemary or oregano. It’s also delicious if you grate the zest of an orange or lemon into the marinade.
Very tasty duck meat is obtained with a wine marinade. It can be made according to the following recipe. Take an incomplete glass of red wine (preferably dry), add a couple of tablespoons of liquid honey, any spices and herbs to taste.
Allspice and cumin are usually added. Add salt to taste and add half a glass of boiled water at room temperature to the marinade. The components are mixed. It is recommended to keep the duck in this marinade for 8-12 hours in a cold place.
You can prepare a universal marinade with lemon for cooking duck. It is very simple and suitable when there are no other ingredients.
To prepare it, you need to squeeze the juice from a whole lemon, add a teaspoon of salt, half a teaspoon of allspice and other spices to taste. Rub the poultry with the prepared mixture and leave to marinate for several hours.
Step-by-step recipe for cooking duck with honey
Honey in this recipe serves as one of the components of the marinade and is used to give the meat an appetizing crispy crust. Citrus fruits and ginger also add a piquant taste.
Ingredients:
- Duck – 1.5–2 kg.
- Honey – 2 tbsp. l.
- Oranges – 1 -2 pcs.
- Soy sauce and balsamic vinegar - 1 tbsp. l.
- Paprika and ginger - ½ tsp each.
- Garlic – 3-4 cloves.
- Salt and pepper to taste.
Cooking process:
Step 1. Wash the orange, grate a spoonful of zest. Squeeze the juice out of the fruit, and divide the remaining pulp and rinds into several parts.
Step 2. Combine orange zest with ½ tsp. salt, add the same amount of black pepper and paprika, mix.
Step 3. In a separate container, prepare a mixture of balsamic vinegar, soy sauce, honey and orange juice. Then add grated ginger.
Step 4. Pierce the duck carcass, washed and dried, in several places with a knife or fork, being careful to only touch the skin.
Step 5. Place cut orange peels with pulp, garlic cloves inside the carcass and coat the outside with a mixture of zest, salt, pepper and paprika.
Step 6. Pour water into a baking tray and place a greased wire rack on it.
Step 7. Place the duck on the grill, cover it with a thick layer of foil and place it in the oven at 180 degrees. Cook like this for 30 minutes.
Step 8. Remove the foil and hold the bird on the same side for another 30 minutes. Then turn it over to the other side, pour in a mixture of juice, honey, sauce and vinegar, cover with foil again and cook for one hour. Make sure there is water on the bottom of the baking sheet.
Step 9. Remove the foil and leave the duck in the oven for 30 minutes without it. Then let it sit for another 7 minutes after turning off.
Step 10. You can serve the honey duck with any fruit or side dish of your choice.
Bon appetit!
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