Buy and prepare Christmas duck
Poultry in general and duck in particular are always delicious when the right poultry is bought and then properly prepared. It is now clear to many consumers that not every duck is suitable as a Christmas roast. When assessing whether it makes a difference buying and preparing your Christmas duck frozen or fresh, your blackheads will surely help you. Taste is different. Every hobby chef certainly has his or her own tricks when it comes to preparation.
If you have a duck you can choose between several types. Offers range from barberie duck to mallard or flight duck to regional breeds such as Vielander duck. If you don't want to prepare your roast duck yourself, you can buy it fully cooked at an inn. Vierländer duck is a specialty in every season with crispy skin and delicate meat offered and appreciated.
Buy Christmas ducks from near-natural free-range husbandry
There is a large selection of duck in supermarkets all year round. Frozen ducks are available all year round. The range of fresh ducks, whether at the butcher's or in the supermarket, is particularly large around Christmas time. The duck breast and leg are the most popular parts of the duck. You can also buy these separately.
- A few tips can help you buy the perfect Christmas duck.
- The gender of a duck has a huge impact on its taste. Female ducks are not only smaller, their meat is also more aromatic and juicy. The male duck bird (drake) is said to have particularly spicy meat.
- Anyone who has any relationship with nature or the village becomes free-range ducks and more natural nourishment estimate. Organic ducks largely meet these requirements. Organically grown food supplements (oats, peas or Beans), a limited number of animals per stall and swimming ponds ensure good meat.
- Buy only young ducks. When squeezing the duck pectoral bone, it must be flexible and not rigid. However, this only works with fresh ducks. Ducks (around 2.5 kilograms) usually end up in the freezer after a fattening period of seven to eight weeks as young or early fattening ducks.
Roast duck is certainly not an everyday dish in your home. All the more ...
Holiday roast must not be allowed to dry out
- When preparing your Christmas duck, there are a few things to consider before the duck lands in the oven. The greatest danger when preparing duck is that the meat becomes too dry.
- You should therefore adhere to the cooking times specified by the oven manufacturer (e.g. convection oven) and in recipes, depending on the size of the duck. Long cooking times at temperatures that are not too high (180 to 200 degrees) ensure the best results.
The skin becomes crispy if you brush it several times with salt water on all sides, turn it and bake it. Serve you can have a stuffed Christmas duck with red cabbage and dumplings or boiled potatoes.
