Dishes made from muscovy duck are considered dietary. The Indian is a fleshy bird with a minimum amount of fat. Unlike ordinary ducks, they gain weight faster and reach a larger size.

Recipes for cooking indoutka

Methods for preparing muscovy duck practically do not differ from the most common poultry recipes. However, the cooking process has its own characteristics. Indian meat can be stewed, fried and baked. After cooking, it is tender and has excellent taste. Muscovy duck is prepared whole or in portions. Be sure to stock every housewife has her own recipe and little cooking tricks. The most delicious is considered to be a dish prepared by baking. The indote in the oven is cooked most often as a whole. In the cooking process, they use all kinds of sauces or stuff it. Apples, buckwheat porridge, mushrooms and many other ingredients are used as fillings.

How to cook an indoo in the oven so that the meat is juicy?

There are many ways to cook poultry in the oven. The method of roasting muscovy duck with apples is perfect. For this purpose, it is better to take green varieties of apples. The indote in the oven is completely saturated with apple juice during the cooking process. Poultry meat becomes fragrant and soft.

Products for cooking

You will need the following products:

• indo;
• bulb;
• salt;
• ground pepper;
• six cloves of garlic;
• lemon;
• three medium-sized apples;
• one hundred grams of pitted prunes;
• one hundred grams of butter.

Poultry pretreatment

Before cooking, the indouka is gutted. If there are remains of a feather on the carcass, it is ground on fire. Remove the insides. Wash thoroughly. The bird is ready for stuffing.

Preparing the stuffing for poultry

Prepare the stuffing. Peel the lemon from the peel. Mix pre-finely chopped garlic, onion, lemon and apples. Chopped prunes are added to the resulting mixture.

Preparing the carcass for baking

Rub the indo with salt and pepper on the outside and inside. Inside lay the prepared mixture. To prevent the filling from leaking out during the cooking process, the cut is stabbed with wooden toothpicks or sewn up with simple threads.

Baking in the oven

The stuffed carcass is placed on a greased baking sheet or in a goose. It can also be cooked in a baking sleeve. Indochka in the oven languishes at 180 degrees for an hour and a half. For roasting large birds, the cooking time can be about two hours. If an indouka in the oven is cooked on a baking sheet or in a goose, the carcass is periodically poured with fat, which is formed in the process. A well-greased dish will be more juicy, with a golden crispy crust.

Preparing and serving meals

The finished bird is taken out of the oven and allowed to cool slightly. Remove threads or toothpicks and cut into portions. This dish should be served hot. As a side dish, boiled potatoes or rice are suitable. For the festive table, the Indouka is served on a large platter. Small tomatoes, slices of orange, lemon, parsley and basil can serve as a decoration for food.

I wish health to all regular readers and guests, that is, hello!

I recently thought about what you can cook from Indians, recipes cooking not many of this bird exist. For a holiday, an indoutka could be baked with apples in the oven (it turns out very juicy in a baking sleeve), but on weekdays I wanted to cook a stewed indoutka with a slight sweet and sour note of apple and carrots.

What is the difference between a duck and an Indian?

The Indian duck is the same musky duck, outwardly differs from the usual duck in its interesting appearance, color, its body is elongated and wide, and on the nose the Indian duck has a fleshy outgrowth, like a turkey. In males, the feathers on the head rise into an interesting, formidable crest 🙂

It is easier to breed an indo-duck than an ordinary duck, it can even do without a reservoir at all.

Muscovy duck (Indo-duck) comes from South America (Mexico), its wild populations are still found there. And also Indian women, although very curious, are real homebodies and caring parents.

Indo-duck meat wins, unlike duck meat, it is less fatty, therefore, due to its low calorie content, it is considered dietary. Therefore, if you meet the meat of such a bird on the market, be sure to try to cook some delicious dish from it (for example, from an indouka)!

Well, I'll give you the recipe, how to cook delicious stew from:

• young indochki (weighing 1.5 kg),
• bulbs - 1 pc.,
• carrots - 1 pc.,
• apples - 1-2 pcs.

Indian stew with onions, carrots and apples

Cooking

Wash the duck, cut into portions. Peel apples and carrots, cut into slices, circles. Onion cut into half rings. Put a pillow of onions, carrots and apples on the bottom of the saucepan, pieces of duck on it. Add a little water, it is not necessary to cover the entire indo with water, in the process of extinguishing juice will still be released. A stewed Indian with an apple and vegetables is being prepared over low heat, cooking time is 1.5-2 hours. At the end of cooking, you need to salt, pepper, add your favorite spices and bay leaf.

Cooking indo in a slow cooker

Place the apples and vegetables in the bottom of the multicooker

put pieces of indo on them.

The whole duck fit in my large Panasonic multicooker, in a small multicooker with a volume of 2.5 liters of food, place the pieces of indo-outka to the maximum risk. Water (preferably boiling water) is added to half the volume of the loaded products, the multicooker is put on the “quenching” mode for one and a half to two hours. If you are looking to download indo-outku and vegetables and go about your business, then put salt, bay leaf and spices right at the beginning cooking.

Serve the indouka stew with a side dish, pouring over it with its own juices released during cooking.

A dish of Indo duck will turn out very tasty if you cook it in.

well and recipe for cooking indo in the oven you can “copy” from the recipe video from Serge Markovich:

Duck stuffed with rice and baked in foil in the oven

More poultry recipes can be found at

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

At present, breeding of Muscovy duck or Indo-duck is becoming increasingly popular in households. It was brought to Europe, and then to Russia from South America.

What is remarkable about this bird that such interest has shown itself to it?

First of all, it is its delicious meat. It is more tender than turkey and is considered dietary. It is recommended for use by young children and those who follow a diet for weight loss.
To enjoy Muscovy duck meat dishes, you need to know how to cook them properly. There are subtleties and secrets here.

A few tips that famous chefs try to keep secret.

1. Muscovy duck carcass is taken fresh (not frozen), the desired age is 3-4 months.

2. The duck carcass is soaked in salted water for 1.5-2 hours. The amount of salt is taken at the rate of 20 g per 1 kg of duck meat.

3. Before being sent to the oven, the carcass of the indo is dipped in boiling water for five to ten seconds. This is done to make the meat softer.

4. In order to evenly bake the indoutka and get an appetizing golden skin color, you need to add about 200 g to the baking sheet. cold water. When using a bag or sleeve for baking, you can not add water to the baking sheet.

5. The baking time is calculated depending on the weight of the carcass of the indo. For one kilogram of meat, it will take 1 hour of baking at a temperature of 190-200 degrees Celsius. When the bones on the duck's legs are exposed, we can assume that the dish is ready and it can be removed from the oven and served on the festive table.

If you bake in a bag or sleeve, then about thirty minutes before the dish is ready, it is recommended to open the bag or sleeve. Then the duck carcass will be slightly browned and will take on an appetizing look.
When all the secrets are known, the main process can begin.

The necessary components for cooking the dish are prepared:

1. Indian carcass - 1 pc.
2. Onion - 1 pc.
3. Apples - 3 pcs.
4. Lemon - 1 pc.
5. Garlic - 7 cloves.
6. Prunes - 100 gr. (bones removed)
7. Salt, black pepper - according to taste preferences.

Preparing the stuffing for duck stuffing:

• The lemon is peeled and cut into cubes.
• Apples are cut and combined with lemon so that they do not lose their natural color.
• Prunes (pitted, otherwise bitterness may appear) are placed in water brought to a boil for ten minutes, and then finely cut.
• Chop the garlic as finely as possible.
• Onion is cut into half rings.

All components are mixed and laid inside the indo, the abdomen is sewn up with threads or stabbed with improvised objects (paper clips, clips, toothpicks).

Thus, the prepared duck is sealed in a special bag or sleeve for baking (purchased in the store) and placed on a tray in the oven, preheated to a temperature of 200 degrees and baked until tender.

The dish is served hot to the table.

It may take a lot of time to implement many ideas, in addition, the culinary specialist must have certain knowledge, thanks to which unpleasant mistakes can be avoided. In this regard, it is perhaps easier and more convenient to cook indo-duck meat - many masters of the culinary art prefer this particular bird. This is due to the fact that Muscovy duck meat is much less fatty, and, in addition, softer and more tender.

Most often, indo-outka is found in recipes with these five products:

Many sources recommend the use of this product for the preparation of dietary meals - for those who regularly count calories, for children or people on diets for health reasons. The bird can be baked whole - in a marinade, with potatoes or apples. An appetizing ruddy crust and a pleasant aroma, supplemented with spices, will not leave anyone indifferent. Recipes for Indian dishes should definitely be added to the cookbook, they will help out if you want to cook an original treat - guests will be pleasantly surprised when they discover that the presented dish has a special, delicate taste.

Good day, dear readers and guests of our culinary blog! Today was such a wonderful day that I wanted to cook something tasty and meaty.

Opening the refrigerator, I didn’t see much meat and thought: “Oh! If there was a chicken, I would cook it!” But the choice was small - from behind the doors of the refrigerator, an Indian woman looked at me and begged: "What's the chicken, cook me, send me to the pan!" After rummaging through the recipes a bit, I chose one that I liked the most.

Our Indian is cooked in the oven, not in a frying pan. I believe that the most suitable way to cook duck is in the oven, although there is sometimes a risk of burning, but my bird looked very appetizing after cooking and, perhaps more importantly, it turned out to be very tasty. So I recommend cooking, if you want something extraordinarily tasty, according to my recipe, and how to cook an indo in the oven, I’ll tell you right now.

Many people are afraid to take duck because it has tough meat, but after cooking in the oven according to my recipe, you will change your mind about duck meat. So, it's time, probably, to start cooking, otherwise I will accelerate, so I can write for a long time.

Indo with potatoes in the oven - cooking

Ingredients:

• 2 garlic cloves
• seasoning for meat
• 0.5 kg. potatoes
• refined oil
• sleeve for baking

Got 8 servings.

As you have already noticed, the number of ingredients is minimal, but this just gives us the opportunity to prepare a very tasty Indian dish.

So, cut the duck into portioned pieces and rub them with salt.

In meat, grated with salt, add chopped garlic, seasoning and set aside for an hour or an hour and a half to marinate. In the meantime, while the duck is marinating, we peel the potatoes and cut them into slices. We heat the oven to 200 degrees.

We will cook the Indian in a baking sleeve. We put marinated pieces of duck with potatoes in the sleeve, add a couple of tablespoons of vegetable oil, tightly tie the sleeve so that the fat that will drain from the meat pieces under the influence of high temperature envelops the potato pieces and gives both duck and potatoes an extraordinary taste.

We send the duck to the oven for two hours, and in 30 minutes. before the end of cooking, cut the sleeve on top and let the duck with potatoes brown in the same oven.

We take out the baking sheet from the oven and give our dish a little time to cool, after which we already serve it to the table.

Good appetite! And see you very soon!

Sincerely, Michael.