02.04.2018

Not all of us can boast of our excellent knowledge of cooking. Not so long ago, an Indo-woman began to appear on our tables. No, this bird has nothing to do with the turkey. It is popularly called musky duck. In our article we will talk about how to bake an Indoor in the oven with apples.

Still not decided how to set the festive table? Indoor dish in the oven with apples and prunes is a royal dish. If you cook the musky duck correctly, the meat will turn out to be perfectly tender and juicy.

Ingredients:

• duck carcass - 2 kg;
• salt - 2 tsp spoons;
• black peppercorns - 10 pieces;
• dried thyme - ½ teaspoon spoons;
• prunes - 250 g;
• apples - 0.5 kg;
• dark beer - 0.5 l;
• liquid honey - 1 tsp. a spoon.

Preparation:

1. In appearance, only a specialist will be able to distinguish an ordinary duck from an Indo-duck. Muscovy duck has less fat and tender meat.
2. If there are feathers on the duck carcass, they must be removed with tweezers. If necessary, we scorch the bird with an open fire, it is possible over a gas burner.
3. We wash the duck carcass thoroughly with running water.


4. We cut off the tips of the wings, otherwise, during the baking process, they will burn and ruin the whole aesthetic appearance of the Indo-duck.
   
5. Cut off the skin around the neck, you can remove the tail.
   
6. Grind a few black peppercorns in a mortar.
   
7. Add coarse salt and dried thyme to the mortar. Once again, we grind everything well.
   
8. With the prepared mixture inside and outside, we rub the Indoor carcass.
9. We transfer the musk duck to a heat-resistant dish and cover it with plastic wrap on top.
   
10. We send the marinating duck to the refrigerator for 12 hours. This is best done at night.
11. Rinse the apples thoroughly with water and dry them with paper towels.
12. First, cut in half and remove the core. Then we cut the apple pulp together with the peel into slices.
    
13. Fill the prunes with boiling water and leave for literally 10 minutes to soften.
14. Then we dry it and add it to the apples together with honey. Mix everything well.
    
15. After the specified time for marinating, we begin to stuff the indochka with apples and prunes.
    
16. It is not necessary to stuff the bird too tightly, there must be free space.
17. We chop off the hole on the carcass with a toothpick. Cooking twine can be used.
    
18. Put the remaining apple slices in an even layer on the bottom of a heat-resistant form.
    
19. Put the indoutka on the apple pillow, breast-side down. Add a few prunes.
    
20. The final touch is beer. Fill the indochka carcass with a dark foamy drink.
    
21. As you can see, the beer fills about half of the form. It will evaporate during baking.
    
22. We will bake the Indoor for about 1.5 hours at a temperature of 200 °.
23. Anyway, during the heat treatment, fat will be released, we will merge it and fry the duck for another quarter of an hour.
24. Serve the Indoor with filling, vegetables and sauce.

Advice! It will turn out juicy in the oven with apples in the sleeve. To correctly calculate the cooking time, use a simple formula: for each kilogram there are 20 minutes, plus another 20 minutes on top. It is not recommended to bake the Indoor for more than three hours.

Cooking musk duck in a new way

Indoor in the oven with apples in foil turns out juicy and tasty. And in addition to apples for stuffing, you can use rice cereals and vegetables. Get a side dish as well.

Ingredients:

• Indoor carcass - 2.5-3 kg;
• rice groats - 200 g;
• lemon - 3-4 pcs.;
• medium-sized apples - 2 pcs.;
• soy sauce - 2 tablespoons. spoons;
• liquid honey - 1 table. a spoon;
• carrots - 1 root vegetable;
• granulated sugar - 1 tsp. a spoon;
• salt, clove blossoms, rosemary, a mixture of ground peppers;
• mustard - 1 tsp a spoon;
• wheat flour of the highest grade;
• filtered water - 1000 ml.

Preparation:

1. While the indowka carcass is defrosted, we squeeze the juice out of the lemons in any convenient way.
   
2. Pour it into a convenient container and warm it up a little on a steam bath.
3. Add some rosemary and clove inflorescences to freshly squeezed lemon juice. Mix everything well and simmer the citrus juice in a steam bath for 2-3 minutes.
4. We process the Indo-duck carcass, rinse it thoroughly and remove excess moisture with paper towels.
5. Pour the indochka carcass with the prepared citrus marinade.
6. Cover the dishes with plastic wrap and send the muscovy duck to the refrigerator for 3 hours.
7. Peel the onion and carrots, but do not chop.
   
8. Put the whole vegetables in a saucepan.
9. Fill them with water and boil. After boiling, we mark for half an hour.
10. We wash the rice groats until the water is clear and boil separately until tender. We will cook rice in vegetable broth.
11. It is recommended to rinse the rice and carefully drain the water from it so that the cereal turns out to be crumbly.


12. Cut the apple pulp into slices.
13. Three hours have already passed, we get the Indoor from the marinade.
14. Rub the duck carcass with coarse salt and a mixture of ground peppers.
15. Stuff the duck with apples, add boiled rice grits.
16. Sew up the hole with culinary twine.
17. Combine honey with mustard in a separate bowl.
18. Mix these ingredients thoroughly until a homogeneous mass is obtained.
19. With a silicone brush, apply honey-mustard sauce to the skin of the indochka.
20. We take aluminum foil and tightly wrap the Indoor carcass in it. We make sure that there are no gaps.
    
21. We transfer the musky duck carcass to a baking sheet, put it in the oven.
22. We will bake for about two hours at a temperature of 180 °.
23. Then we open the foil and continue to simmer the indoutka until an amber crust appears.
24. We still have a little vegetable broth, we are heating it up.
25. Add a pinch of granulated sugar and soy sauce.
26. We put it on the stove and warm it up. Add sifted flour until the sauce thickens.
    
27. Now you can serve the most delicate Indo-duck with rice garnish and sauce to the table.

Have you ever been Indoor? Do you know what this bird is? There is a misconception that this bird is a selection achievement of a successful crossing of a duck and a turkey. However, this is not at all the case. Indo-duck (also called musk duck) is an independent species of poultry, imported from Mexico in due time.

Despite the fact that the dishes made from the meat of this bird are considered somewhat exotic, recently they more and more often take their place in the festive menu.

In order for the Indoor served on the table to surpass the expectations of even the most sophisticated guests, you need to know certain subtleties and secrets. We will cover not only such secrets, but also present you with proven recipes that even a novice hostess can use to create a real culinary masterpiece.

Meat has many advantages: it is dietary, tender, does not abound in fat, is softer, and has a rich taste.

Duck meat is delicious and very healthy. It is advisable to include Indo-meat in your diet if you are trying to lose weight through diet, during the recovery period after surgery and diseases, if you go in for sports (such meat is rich in amino acids). It will be especially useful to diversify the diet of children.

Despite such a volume of advantages, have you still not pleased yourself and your loved ones with delicious dishes from Mexican duck? Do it now!

How to choose an Indoor for baking

Before proceeding directly to cooking, you need to choose the right meat. This stage should not be underestimated, because the final result of your culinary work strongly depends on the qualities of the purchased carcass.

So, write down useful life hacks:

• buy only chilled meat. Frozen poultry is seriously inferior in taste and beauty;

• inspect the skin of the carcass carefully. If the skin color is milky brown, there are no feathers, wounds, bruises, spots - such a carcass is suitable for us;

• take a closer look at the meat of the poultry you choose: the optimal color is from light pink to faded red. The meat fibers should be moist, but if suddenly there is some kind of mucus, the meat is sticky - it is better to refuse to purchase such a carcass;

• fresh indowka has a pleasant meat and dairy smell. Do not hesitate and sniff the carcass before purchasing;
• the “springiness” of the skin also speaks of the freshness of the meat. Poke your finger on the muscles and if the fossa from the finger quickly disappeared - in front of you is a fresh specimen.

A few cooking secrets

After the coveted musky duck is purchased, you can choose the recipe. Whatever dish you plan to cook, there are several universal secrets that will allow you to turn a poultry carcass into a real culinary masterpiece and save great time:

Before cooking, the Indo-duck carcass must be poured with boiling water (or better with meat broth). This procedure will save more juices in the carcass during cooking by narrowing the pores on the poultry skin when it comes into contact with boiling water.

Many recipes for cooking in the oven involve marinating meat, however, it is not advisable to keep the poultry in the marinade for more than three hours, because after this time the marinade begins to destroy the fat cells in the meat and as a result, the dish will be too dry.

The time for baking meat in the oven directly depends on the mass of the carcass to be baked. Many experienced housewives use the following formula to determine the baking time: 1 kilogram of poultry - 1 hour in the oven. Accordingly, a carcass weighing one and a half kilograms will need to be kept in the oven for about 90 minutes.

To achieve uniform baking of the meat, turn it over every 15 minutes, and for maximum juiciness - pour the juice formed during baking on the carcass with each turning over.

Based on the criteria of deliciousness and lightness, frying in an oven is a well-known method of cooking duck. Below are some recipes for such dishes.

Indoor baked in the oven in foil with rice

Silver foil is always ideal for oven baking. It will give the ingredients an unforgettable taste, juiciness, tenderness.

For baking, take:

• one Indoor carcass - (no more than three kilos);
• 180 grams of white rice,
• lemon - 3 pcs,
• two apples, better sweetish,
• one carrot
• one tbsp. l. honey,
• two tbsp. soy sauce,
• one tablespoon mustard,
• one tsp Sahara,
• ground pepper, salt, rosemary, cloves - at your discretion,
• flour - in the process it will be clear how much it will be needed,
• one liter of water.

Let's go through the following steps:

1. Let's start with lemon. We extract juice from it. We warm it up in a water bath and sprinkle rosemary and cloves here to taste. We continue to simmer the composition for about three minutes.
2. Prepare the indowka - rinse with warm water and dry. We will cut off the neck of the carcass, but we will not throw it away, in this recipe it will still be useful to us.
3. Fill the duck with the prepared marinade and put it in the refrigerator for two or two and a half hours.
4. Let's go prepare the filling. This is where the neck is needed. We put it in a saucepan with salted water and vegetables. The broth will cook for thirty minutes.
5. Let's move on to rice. Washed out. Fill it with that broth, even if it is not cooked until fully cooked. We throw almost cooked rice into a sieve so that excess water goes away.
6. Cut the washed apples into circles.
7. Let's start with the pickled bird: rub it with spices and salt.
8. Lay out the inner surface of the duck with apples. We start with semi-cooked rice on top of the apples. To prevent the entire internal composition from falling out, sew up the duck or you can close it with toothpicks.
9. And prepare the sauce: mix the mustard with honey and pour the carcass with this mixture.
10. Place the duck on foil and wrap it well. We throw a sheet of an iron baking sheet into an oven heated to 180 degrees for about two hours.
11. When the indo is ready, do not take it out of the oven, but simply unfold the film, let it roast for a while.
12. While the carcass is fried, we go to prepare the sauce for it.
13. Warm the broth from the neck, add jay and sugar there. Mix thoroughly. Add flour to make the broth slightly thick and look like a thick mixture.
14. Pour the finished duck with a delicious sweet and salty gravy.

Indoor baked in foil with buckwheat

There are people who do not love rice for any reason or health reasons, so you can replace it with buckwheat. Buckwheat is considered to be low in calories and rich in aminoxylates. Therefore, we will fry the duck with healthy buckwheat today.

• one Indoor (no more than three kg),
• 200 gr mayonnaise,
• lard, preferably pork - 200 grams,
• 150-170 gr buckwheat,
• 8 cherry tomatoes,
• green onions - add to taste,
• a pinch of spices: basil, saffron, black pepper,
• salt.

Let's move on to the specific cooking steps:

1. Prepare the indo: scald with boiling water, dry.
2. Marinate with mayonnaise inside and out, remove the marinate in a cold place for two hours.
3. Throw finely chopped bacon into a preheated pan and fry until the bacon turns into cracklings.
4. Let's start in buckwheat: we do not boil until fully cooked, filter the water through a colander.
5. Chop basil leaves and onion feathers.
6. Add cracklings, chopped greens, salt, saffron and pepper to semi-finished buckwheat. Mix everything well.
7. Throw pure cherry tomatoes into the buckwheat filling.
8. We return to the pickled Indoor. We remove the extra layers of mayonnaise with napkins and rub on top with pepper and salt.
9. We fill the carcass with filling. So that all goodness does not fall out. Sew it up.
10. We wrap everything in foil and put it in the oven for a couple of hours.

If you are an ardent lover of crisp, then wait until the duck is fully cooked, then unfold the foil and send it back to the oven to fry. And the dish is best served slightly cooled.

Indoor baked in foil with potatoes

For cooking, take:

• one Indoor - 2-3 kilograms,
• potatoes - 4 pcs,
• eggplant - 2 pcs,
• leek - 1 pc,
• one clove of garlic,
• vinegar (9%) - 4 tablespoons,
• ½ cup of water
• half a cup of soy sauce
• ginger root,
• pepper, salt.

Let's move on to the steps:

1. Prepare the carcass right away: washed it with warm water, dried it with a towel.
2. Let's start with the marinade: three grated ginger peeled from the crust. Chop the garlic cloves + salt, ground pepper. Fill with a jay. We put poultry meat in the finished marinade by 1-1.5.
3. The vinegar was diluted.
4. Cut the eggplants into rings, not very thick, and put them in vinegar diluted with water.
5. We will not peel the potatoes, just wash them well with a sponge. Divide into chunks.
6. Cut the leek into medium-sized cubes, not very finely.
7. We take a voluminous bowl, put potato wedges, onions and eggplants there, salt and pepper.
8. For baking duck, if possible, take a vessel with thick walls, it is called a duckling. Before putting the carcass there, brush with oil. And put the squeezed onion and eggplant on the bottom of the bowl.
9. We stuff the carcass with all the vegetables that we have prepared. Poke the hole with toothpicks or sew up and pour the remaining marinade over the duck. Cover the baking pan with a lid and put it in the oven for a couple of hours. Then - to roast the duck for another twenty minutes.

Indoor baked in foil with tangerines and apples

• one medium Indoor carcass,
• three tangerines,
• three sour apples
• two sweet peppers
• 180 gr of rice
• curry seasoning - one teaspoon,
• salt.

Cooking steps:

1. Pour the prepared carcass with salt water for 2 hours.
2. Clean the rice from small debris, rinse it several times and also fill it with salty water.
3. If you want the rice to have a nice reddish color, you can add curry.
4. Dry the pickled duck and rub with spices and salt.
5. Divide the peeled citruses into pieces and cut each piece in half.
6. Remove the core from clean apples with a knife, because she is tough and unpleasant. Cut the apples into cubes, not small.
7. We also remove the core and seeds from the pepper, but cut it into small pieces.
8. Strain the rice in a colander and then mix it with crumbled bell peppers.
9. Start stuffing the carcass with tangerine slices, large pieces of apples, boiled rice and water (150 ml).
10. Fry the carcass in foil for a couple of hours. When ready, unfold the silver wrap to brown the duck.

Indoor baked in a sleeve with apples

You need products such as:

• average Indoor,
• apples - 3 pieces,
• cloves of garlic 4 pcs,
• sour cream - 3 tbsp. l.,
• mayonnaise - 2 tablespoons
• a couple of branches of thyme,
• salt pepper.

Let's move on to the sequential steps:

1. Grind the bird with spices and salt. Let it rest for 30 minutes.
2. We start preparing sour cream-mayonnaise sauce: just combine the sour cream and mayonnaise together, squeeze the garlic through a press and mix this mixture well.
3. We remove the core from the apples because of their hardness and cut them into medium-sized slices.
4. We return to the duck, grease with the ready-made sour cream-mayonnaise composition completely and from the inside too.
5. We fit the apples into the carcass and so that they do not fall out, sew up the hole.
6. We put the good in the sleeve. To make the indowka acquire a bronze crust during baking, pierce the sleeve in several places.
7. The baking time will be two hours.

Indoor stew in a slow cooker with vegetables and apples

Required Ingredients:

• one small Indoor carcass,
• two apples,
• onion head - 1 piece,
• one carrot,
• salt, seasonings, water.

Let's get started:

1. Here we do not need a whole duck, but in pieces, so divide by sizes convenient for you. In advance, of course, wash and dry.
2. Cut the peeled carrots into circles.
3. And cut the onion into rings.
4. We remove the core from the apples because of the rigidity and cut them into slices.
5. Mix the onions, carrots, apples in a multicooker and put the chopped slices of meat.
6. Fill with water so that the ingredients are half-flooded with it.
7. We leave on the “quenching” mode for an hour and 30 minutes, the lid must be closed.
8. Seasonings can be added immediately before stewing. If you decide to season the dish with spices after the cooking time has elapsed, be sure to leave it for another 30 minutes on the “stewing” mode so that the duck, vegetables and fruits are soaked in them.

Indo-duck meat is the optimal balance between fatty duck and diet turkey. To get a delicious juicy dish from the Indoor, you need to choose a young bird and not too large. Usually, an indowka is marinated for an hour or two, and then baked. Baking the meat of this bird in the sleeve gives a wonderful result. You can cook a whole carcass and stuff it with various fillings, or disassemble the meat into pieces and bake in a sleeve with vegetables.

Indoor woman with apples in her sleeve

This is a pretty easy-to-make recipe for indochka up the sleeve. Poultry is pre-marinated in sauce, and then baked with apples in the oven. The spices for the dish are chosen to taste, you can use a win-win advice: a mixture of spices for poultry is taken.

2 hours 0 minutes Seal

Juicy Indoor with apples does not need any decor, but if you wish, you can decorate a dish with a bird with fresh herbs or vegetables.

Indoor in a sleeve stuffed with rice and carrots

This dish may well pretend to be the head of the festive feast, since it looks rich and turns out to be fragrant and satisfying. For stuffing poultry, rice and carrots are used, and it is rubbed before baking with a mixture of honey and mustard.

Ingredients:

• Indoor woman weighing about 2 kg.
• Rice - 1 tbsp.
• Carrots and onions - 1 pc.
• Lemon - 3 pcs.
• Apple - 2 pcs.
• Mustard and honey - 1 tbsp each l.
• Flour - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Soy sauce - 2 tbsp l.
• Spices and salt.
• Water - 1 liter.

Cooking process:

1. Squeeze the juice out of the lemons and pour it into a heating container. Add spices to taste. Ready-made poultry spices or black pepper and a mixture of Provencal herbs are suitable. Heat lemon juice with spices on the stove for a few minutes.
2. Dilute the resulting fragrant liquid with a liter of cold boiled water and pour the prepared Indoor carcass with marinade. Let it brew for 2 hours.
3. Boil the rice, rinsing it in advance, in water or broth, and after cooking, remove excess moisture from the rice.
4. After marinating, dry the turkey carcass and rub with pepper and salt.
5. Cut the apples into thin slices and put them inside the indochka, so that they cover the entire cavity in a thin layer.
6. After the apples, place boiled rice inside the carcass.
7. Join the incision of the indoutka carcass with a seam of threads.
8. Mix honey and mustard and rub the outside of the bird with this mixture. Put it in the sleeve and hold it without baking for half an hour or an hour.
9. Then put in the oven and bake for about 2 hours at 180 degrees.
10. Prepare the sauce for the indochka by mixing and heating the soy sauce with sugar on the stove, and then adding flour and water to the mixture. Cool the sauce and serve with the cooked meat.

Indoor sleeve with orange and celery

According to this recipe, the indowka turns out to be especially fragrant. Orange gives the meat citrus notes and softens its fibers. Celery adds freshness to the dish. The poultry is stuffed with a mixture of orange and celery stalk and roasted whole.

Ingredients:

• Indoor woman weighing 1.5-2 kg.
• Orange - 3 pcs.
• Celery - 1 stalk.
• Dry white wine - 70 ml.
• Butter - 50 g.
• Salt and spices to taste.

Cooking process:

1. Wash oranges. Put one orange into juice, which is later mixed with dry wine.
2. Wash the Indoor and wipe it with a napkin. Take a clean syringe and fill it with a mixture of orange juice and wine. Use this liquid to prick the bird from all sides.
3. Grate the carcass with spices. You can use any seasoning you like. Send the preparation to marinate in the refrigerator. Marinating time - 1 hour.
4. Cut the remaining peeled oranges into cubes and chop the celery stalk in the same form.
5. At the end of the marinating time, fill the cavity with orange and celery pieces. Connect the skin at the incision site with a seam and put the inside sleeve in the sleeve.
6. Tie the ends of the sleeve, make a couple of holes with a toothpick in the upper part of the sleeve and send the indochka to the baking dish. In the oven at 180 degrees, cook the poultry for about an hour and a half.

Serve the Indoor stuffed with oranges with a citrus-based sauce.

Indoor woman with buckwheat and bacon in the sleeve

This hearty dish is a side dish and meat in one whole. Both poultry and buckwheat are juicy, and the spices used give the dish an extraordinary aroma.

Ingredients:

• Indoor duck weighing 2-2.5 kg.
• Buckwheat - 1 tbsp.
• Fresh or salted lard - 200 g.
• Cherry tomatoes - 6 pcs.
• Basil, saffron.
• Mayonnaise.
• Salt and pepper to taste.
• Green onions - 1 bunch.

Cooking process:

1. Generously grease the turkey carcass, washed and dried, with mayonnaise and send it to the refrigerator for a couple of hours. It is important that the carcass is completely defrosted and the mayonnaise is sufficiently fat.
2. Cut fresh bacon into cubes and fry in a pan. If you are using salted lard, you just need to chop it, but not fry it.
3. Rinse buckwheat, remove grains with husks and boil until half cooked.
4. Mix buckwheat with bacon, chopped green onions, season with dried basil and saffron, salt, stir everything.
5. Wash the cherry tomatoes and add them to the buckwheat and bacon mixture without cutting.
6. Remove the excess mayonnaise from the pickled Indo-duck and rub with salt and pepper.
7. Stuff the Indo-duck with buckwheat with bacon and cherry tomatoes, sew up the cavity with threads and put the bird in the sleeve. Bake the indowka in the form or on a baking sheet for 2 hours at a temperature of 180 degrees. For some time before readiness, you can cut the sleeve and bake the top of the bird until golden brown.

Indoor portion in the sleeve, portioned

An indoor duck, divided into parts, is baked faster than a whole carcass, and it turns out to be no less tasty and juicy. For a fuller taste and aroma, the recipe uses a vegetable “pillow” that can also be served.

Ingredients:

• Indoor - 1.5-2 kg.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Apple - 2 pcs.
• Duck seasoning - 2 tsp
• Bay leaf - 2 pcs.
• Salt.
• Vegetable oil - 2 tbsp. l.

Cooking process:

1. Scrape off the remnants of plumage from the surface of the skin of the Indo-duck with a knife, then wash the bird and cut it into portions.
2. Grate the dried pieces of indochka with seasoning; salt can not be used if it is included in the spice mixture. Let the poultry sit in the spices while the vegetables are cooked.
3. Peel and dice the carrots and onions. In apples, core and cut into wedges.
4. Put a "pillow" of carrots, onions and apples into the baking sleeve.
5. Coat the Indoor with vegetable oil and put in a sleeve. Put a couple of laurel leaves on the Indoor and pour in mute water.
6. Tie the ends of the sleeves and bake the Indo-meat in a mold or on a baking sheet for 1.5 hours at a temperature of 180 degrees.
7. 5 minutes before being ready, remove the form from the oven, cut the sleeve, pour the juice formed inside the sleeve over the bird and keep it open in the oven for 5 minutes.

Serve the indowka in portions with mashed potatoes or boiled cereals.

The duck and the Indo-duck are similar, the only difference is that the latter is less fatty, and therefore the hostess is more willing to see the Indo-duck on the festive table. There are an incredible amount of recipes for cooking this bird on the network, but the best ones can be counted on the fingers of one hand. There is simply no better way to cook waterfowl than to bake in the oven.

Duck selection

Before you cook a duck, you need to choose it correctly, because most of the taste aspects depend on the quality and age of the meat.

1. Pay attention to the skin, it should not be white or bluish. The skin of a young Indo-female of a delicate beige shade.
2. The duck should be moist but not sticky; should not have any odors other than natural.
3. Look closely at the skin for feathers left by unscrupulous breeders.
4. The meat should be pink, firm and elastic. Check it with your finger on the carcass.
5. The keel brush can tell about the age of the Indo-female. Bulging and palpable? The bird is already old. Dishes from her meat will be dry and tough.

The note! This way of choosing a bird applies not only to the Indoor, but also to most meat birds.

As the bird will already be in the kitchen, we proceed to the most crucial moment - cooking. As they say, the simplest recipe is the most delicious, and let's start with it.

Indoor with apples

Even an inexperienced chef can cook the dish. We will need:

1. Duck carcass - 1 pc.
2. Salt and pepper to taste.
3. Apples.

Before cooking duck, we treat it with hot water, making sure that there is no dirt and dust left on it. After that, we carefully examine the skin and remove all the feathers found left after automatic plucking on the farm. We set the animal aside and prepare for baking.

1. Grind the pepper and mix it with salt. The main thing here is not to overdo it.
2. Now we rub the bird with the mixture, both outside and inside.
3. We cut the apples and put them in the belly of the bird. Apples will give enough juice at the right time to soften the animal and get a pleasant sweetish aftertaste.
4. We immerse the bird in a baking bag and let it infuse in the sleeve for about 10-60 minutes, so that the indowka lets the juice.
5. We put the oven in the oven for 2 hours at a frying temperature of 180 degrees.

The note! To get a crispy inside of the Indoor with apples, the sleeve must be cut 30 minutes before it is fully cooked.

Such a recipe will undoubtedly delight loved ones, but still I want to put something more refined on the festive table. In this case, you should cook waterfowl with rice and tangerines.

Such a dish is capable of giving an unforgettable gastronomic experience, provided that you cook it correctly.

For an Indoor with rice and tangerines, we need:

1. Poultry carcass - 1 pc.
2. Curry powder - 1 tsp
3. Salt and pepper to taste.
4. Mandarins - 3 pcs.
5. Rice - 1 glass.
6. Bell pepper (sweet) - 2 pcs.

This recipe is much more laborious, but the result will not disappoint you. For even baking, we also need food foil.

1. We wash the Indoor in salted water and leave to soak for 90 minutes.
2. At this time, we rinse the rice and soak it in the same way, but already for 2 hours.
3. While the rice is standing, we take out the bird and rub it well with pepper, salt and curry.
4. Peel the tangerines, cut them into slices and marinate the inside of the Indo-duck.
5. Wash the bell pepper well and cut it into cubes.
6. Line a baking sheet with foil and place the bird on it.
7. Drain the rice and mix it with bell peppers and spread it around the turkey.
8. Pour 130 grams of water into a baking sheet with our dish and cover it all tightly with foil.

The bird is fried for about 2 hours at a temperature of about 200 degrees. The tangerine marinade containing citric acid will completely soften the turkey and give the meat an incomparable flavor. Indoor dish with rice and tangerines in foil is very tasty, nutritious and festive.

But few people want to bother with such complex recipes, and therefore the indowka with potatoes remains the replaceable leader at all times.

They are used to baking potatoes in the oven, almost any bird bought in the supermarket or shot while hunting. Indoor is no exception here.

To prepare this simple but hearty dish, you will need:

1. Indoor - 1 pc.
2. Potatoes - 600-800 g.
3. Onions - 1 pc.
4. Eggplant - 2 pcs.
5. Vinegar 9% - half a tablespoon.
6. Ginger root.
7. Soy sauce - half a tablespoon.
8. Garlic - 8 cloves.
9. Salt and pepper to taste.

The note! Don't like or don't have eggplant, ginger root, or soy sauce on hand? It's okay, the dish won't suffer from this, it's just that the aroma spectrum will be slightly worse.

To prepare the dish, we first need to prepare the bird itself by rinsing it with warm water. And let it soak for 90-120 minutes. Then we proceed to marinating.

1. We mix vinegar with 100 g of water and let it brew for several minutes.
2. At this time, rub the ginger on a fine grater and add it to our vinegar solution (although the purest solution is quite enough for pickling).
3. We heat the marinade to 50 degrees and rub the inside of the inside with it thoroughly, just pour the rest of the solution into the bird and let it brew for about 2-3 hours.
4. We clean the potatoes, cut the onions and eggplants into rings and put everything in ceramic dishes, adding salt and pepper to taste, as well as soy sauce. Squeeze 5 cloves of garlic on top and mix everything well, and let it brew.

The note! You can simply sprinkle the potatoes with pepper, salt and garlic, and use mayonnaise instead of soy sauce.

1. While the garnish is marinated, rub the already marinated duck with salt and pepper from the inside.
2. After that, we stuff the Indo-duck with our side dish and place it in the sleeve for further baking.
3. We immerse the waterfowl in the oven for 2 hours at a temperature of 180-200 degrees.

To get a crispy crust, cut the sleeve 20-30 minutes before being ready and let the crust burn a little. That's all you are done. One of the most famous poultry dishes is ready. This recipe will work. Both for a family dinner and for a festive table. The most piquant way of cooking an indo is roasting poultry with buckwheat and mushrooms.

"Buckwheat Indoor"

This step-by-step recipe is not some kind of strict manual, and therefore, everyone can add something of their own to the preparation of an Indoor.

Do you need it for a savory dish?

1. Poultry carcass - 1 pc.
2. Buckwheat 100-150 g.
3. Mushrooms (optional) - 200 g.
4. Bulb.
5. Salt and ground pepper to taste.
6. Vegetable oil.

This recipe is not very popular due to the amount of work involved.

1. It is necessary to cook buckwheat and let it cool. Make sure that the porridge does not come out dry, as it will simply burn when baked.
2. Fry mushrooms with onions (if there are no mushrooms, you can just leave onions).
3. Mix buckwheat and mushrooms (fried onions) and stuff the animal and put in a baking bag.

The note! No mushrooms? Stuff the Indo-duck just with buckwheat, and as a side dish, you can put the potatoes around the bird, placing them in the baking sleeve in advance.

1. Cooking waterfowl for 2 hours at a temperature of 200 degrees.

Indoor in the oven with buckwheat is ready!

Questions arising during cooking

Unfortunately, although all the recipes are quite simple, many have questions that are difficult to find answers on the Internet or literature.

1. How to make a soft and juicy Indo-duck?

• Marinate it with tangerines or apples, their juice during cooking will make the meat juicy, soft and tender. Such a result can be achieved with a variety of marinades or by preparing an indout in the sleeve.

1. Is it better to cook a waterfowl whole?

• Yes. In this case, it is possible to preserve the aroma and juice inside the poultry, otherwise the meat will be dry and tough. To cook juicy but chopped Indo-meat it is best to resort to the help of modern multicooker with their wide functionality.

1. Cooking poultry without the foil or roasting sleeve will affect the flavor of the meat.

• Definitely. The waterfowl will be dry and hard on the outside and damp on the inside. The skin is likely to burn. No foil or baking bag? Ducklings can also help out. Or, better cook the Indoor in a slow cooker.

Now you know how much to cook Indoor in the oven and how to use this waterfowl to turn a family dinner into a real home feast for the belly. Cooking is like art, don't be afraid to create!

Not a single pleasant and important celebration is complete without a 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 the "highlight of the program". Chicken has already become habitual, the goose is less common, but the Indo-duck is considered a delicacy at all.

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 a separate species of poultry. She came to us from Mexico, where her real name sounds like "musk duck". Its meat is a dietary product, combining taste and health.

It is not as fat as a duck, and even softer and more tender than a 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 have 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 dishes are obtained from fresh carcasses, frozen ones are significantly inferior to her in terms of taste.
2. When choosing a bird, pay attention to the color of the skin, 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 out 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 pets 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 optimum cooking time depends on the weight. So, for every kilogram of carcass, there is 1 hour of baking or stewing.

Simple and delicious Indoor dishes - decoration of the festive table

Baking in the oven is perhaps one of the easiest ways to prepare a tasty 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, and sent to marinate for 1.5 hours. Mix the squeezed garlic with sour cream and mayonnaise, grease the poultry with this mixture liberally inside and out. Peel the apples and cut into large slices, fill the carcass.

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

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:

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. Potatoes, onions and eggplants should be chopped and also pickled in ½ tbsp. soy sauce, with a few cloves of garlic, salt and pepper.

Before baking, the Indo-duck with potatoes is rubbed with salt and pepper on top and placed in a deep mold, where a vegetable pillow of onions and eggplants is preliminarily placed. 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 prepare a rice and vegetable filling for it. To surprise everyone with her culinary talent, she will need:

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 peppers 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:

Season the slices 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 slices of apples and oranges 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 the stuffed version is also suitable as an independent dish, delighting at the same time with its lightness and satiety.