Saturday, July 2, 2011
Stuff a Duck
Okay, this was a chicken, but I am counting it as "how to stuff and bake poultry." Awesome thing to learn, right? Heres to russian roommates in Tajikistan! This girl is a phd at NYU on Russian-Arab relations. And yes, she speaks both languages.)There are more recipes to come from Masha, but most I find hard to transcribe a) because the ingredients are russian and I have very little hope of finding them once I leave this, the land of the former soviet republics, and b) she always says she is "trying" a recipe. But I've wisened up and started taking photos the first time. Worry not.
1. clean poultry and rub the skin and inside with salt and pepper
2. chop up your stuffins - in this case peaches and fresh herbs
3. stuff chicken/duck and put some more around the edges
**use a pan that fits snuggly the size of your poultry**
5. bake at ~350F until you start to smell the distinct "cooked chicken" smell
6. uncover and allow to brown
7. cut into it to make sure it is actually cooked
**note: the pan will be FULL of juice by the end of this, especially if you use a lot of fruit. I am going to try to find a way to turn this into a gravy or just thicken it from the start. I do believe my mom can do that, so stay tuned...**
**Chicken with peaches, fresh mint, and some purple herb from the Tajiki Bazaar... no clue what it actually was, but when fresh herbs are 3-bunches for 25 cent... you just use what smells good and enjoy it! (Pictured here)
**Duck with Apples: halving the apples is enough before stuffing, but dont worry about dicing them up.