Roasted duck with apples

Ingredients
155 duck, fat 5, butter 5, 185 apples, sugar 1.

Prepared for roasting poultry season with salt inside and out, put on a baking tray with the breast down, sprinkle with fat, for fat duck with hot water and put into the oven.During roasting, turn the duck periodically, pour the fat out of her juice.
Cooked poultry to shift into another bowl and drain the fat from the sheet, leaving the juice. Baking tray put on the stove, pour the broth and boil. Thus obtained juice strain.
Apples (better varieties 'Antonovka'), peeled, cut into two or four pieces and remove the seed pods. Apples lay on a greased baking sheet or in a saucepan, sprinkle with sugar and bake in the ovens.
When serving on a platter or plate to put a roast duck, garnish with baked apples and pour the meat juice and oil.

Roasted duck with turnips

Ingredients
Duck 155, 5 fat, butter 10, 125 turnip, onion seedling 30, 10 white wine, celery with spices, greens.

Roast duck carcass cut into portions. Transfer to another bowl, put around the turnips, cut into slices and onions seedling, fried in fat.
Pour the juice obtained after roasting ducks (40-50 g), add dry white wine, a bunch of celery with spices (10 portions - cloves and pepper for 3-4 grain, 1 g. of cinnamon, bay leaf 1 pcs.). Then close the bowl with a lid, put on a little fire and cook until ready.
Before serving, remove the herbs and spices. Duck with vegetables and juice, put on a platter, sprinkle with oil and sprinkle with herbs.

Ingredients
Gus about 2 kg, 2 onions, 2 apples, 100 g of bread, 50 grams of milk, herbs, salt and pepper.

Goose is well cleaned, rinsed and gut. Giblets chop and fry. Onions fried in goose fat. Giblets mixed with onions and apple slices, add soaked in milk or water bread, herbs, salt and pepper. Mixed mixture and stuff the goose belly, sew the hole.

Prepared goose fry until golden brown, then put in the oven and cook until ready. It is necessary to constantly watered goose stand out juice.

Ready to check on a light goose, without blood, juice, if you pierce it with a knife. Meat should be soft.

Ingredients
Goose or duck 50, shelled peas 70, 10 Flour, fat 10, 40 onions, croutons 30, greens.

Peas to sort and wash as well as beans and cover with water. Boil the smoked poultry until it becomes soft, pea puree to the state. Onions finely chop, fry in fat, removed from the broth and put in the soup for 15-20 minutes until it is ready; at the same time to fill the soup with white sauce and bring to taste.
When serving put in a bowl and sprinkle with a piece of poultry soup greens. Separately, apply the soup croutons from white bread, cut into small cubes.

Ingredients
Goose or duck 50, beetroot 100, fresh cabbage or sauerkraut 50, carrots 25, parsley and celery 15, onion 20, tomato puree 20, flour 5, margarine table 10, sugar 5, sour cream 20, garlic, 1 bay leaf, pepper, herbs.

Prepared for borsch vegetables pour the broth, put the smoked goose or duck and cook until done. 10-15 minutes before end of cooking soup with salt and season with white sauce, crushed garlic, spices (bay leaf, pepper), sugar and vinegar to taste.

When serving in soup put a piece of poultry, sour cream and sprinkle with herbs.

Ingredients
Duck 155, 5 poultry fat, wine (Madeira) 5, cherries pitted 50, butter 5.

Major poultry (geese, ducks and turkeys) prepared for frying, salt inside and out, put on a baking sheet back down, pour the fat, and the fat geese and ducks - with hot water and put in the broiler.

During roasting the bird periodically flip and baste and highlights from her juice. 

Cooked poultry to shift into another bowl and drain the fat from the pan, leaving the juice. Baking put on a plate, pour broth and boil. Thus obtained juice strain.

Dilute the juice left over from cooking wine (Madeira), brown broth (40 g), boil and strain. Put into this sauce and fresh cherries (pitted), the duck pieces and boil.

When submitting portions birds put on a platter, garnish with cherries and pour the juice and oil.

Ingredients
Goose or duck smoked 100, butter 10, 100 sauce, red wine 25, 40 carrots, parsley and celery, 15, 20 seedling onions, prunes 100, 1 nutmeg, cinnamon 0.5.

Fry in butter carrots, parsley, celery, sliced, onions and small sapling. Put the roots in a red sauce, add red wine, nutmeg, cinnamon and let the sauce boil.

Goose or duck cut into chunks, put in the sauce and simmer. For 15 minutes, until done to put the bird washed prunes, after removing it from the bone.

When a bird to put in a deep dish or on a plate, pour the sauce, garnish submit.