Nowadays, for the preparation of various meat dishes, chicken is most often used, since the meat of this bird is the most affordable option. But dishes from duck meat are very nutritious and delicious: it is amazingly tender and just melts right away. Just serve as a side dish to a duck? This issue worries many housewives. The garnish can be quite diverse. For example, you can feed rice cooked in a special way to the bird, potatoes, buckwheat or peas. We offer you several recipes of garnishes for a duck, and you choose for yourself the most suitable and tasty.
Garnish from buckwheat to fried duck
Ingredients:
- Buckwheat groats - 1 item;
- water - 2 items;
- champignons - 200 g;
- bulb - 2 pieces;
- butter - 10 g;
- vegetable oil - 3 tbsp. spoons;
- spice.
Preparation
Buckwheat rinse, pour cold water, put on fire, bring to a boil, salt and cook for 20 minutes. Do not waste time in vain, mine and process the mushrooms, cut them into 4 parts. Peeled bulbs shred by thin half-wheels. Mushrooms and onions are sawn in a frying pan in vegetable oil for about 25 minutes. Season the side dish with salt and pepper to taste, stir. When serving on the table, we fill the ready crumbly buckwheat porridge with butter, lay out on portions plates, and lay mushrooms on top and serve them on the table to the duck.
Garnish to duck in Beijing
Ingredients:
- wheat flour - 1 item;
- boiled water;
- chicken egg - 2 pcs .;
- green onion - 20 g;
- vegetable oil - for frying.
Preparation
Now tell which side dish best suits the duck in Beijing . With this dish, fine hot pancakes, lightly fried on vegetable oil, are perfectly combined. So, mix the wheat flour with water and break the eggs into it. We beat the mixture until the liquid test. The feathers of the green onions are washed, shaken, crushed and poured into the dough. Now fry pancakes in a heated frying pan in a small amount of vegetable oil.
After that, spread the sliced poultry meat into a ready-made pancake, pour it with any sauce, serve the dish to the table and enjoy the cooked according to the classical recipe Peking duck.
Garnish to baked duck
Ingredients:
- carrots - 2 pieces;
- rice - 0,5 items;
- white cabbage - 500 g;
- vegetable oil;
- spice.
Preparation
We wash the rice, dry it and put it into a frying pan or a deep saucepan, greased with vegetable oil. Carrots are cleaned, rubbed on a large grater and added to the rice. Cooking on a weak fire until golden brown. Then pour a small amount of water and bring it to the boil.
This time washed, dried, chopped thin straws of cabbage and pour it to the rice with carrots. Everything is mixed, covered with a lid and stew, periodically pouring water so that the dish does not burn. At the very end of salting, pepper to taste and when the garnish is fully ready, put on the plate to the duck.
Garnish to duck with oranges
Ingredients:
- boiled water - 5 items;
- butter - 30 g;
- dry crushed peas - 2 items;
- salt - pinch.
Preparation
So, to prepare a delicious side dish to a duck, take dry crushed peas, wash it, soak it for 1 hour with water. Then, the beans are washed again, poured into the bowl of the multivark and poured with boiling water, podsalivaya to taste. On the device we set the "Quenching" mode, close the lid and cook for about an hour. 2. Add the slice of cream butter to the finished pea puree, mix and serve as a garnish to the duck with oranges .