How long does a wild duck roast. How to fry a duck in a pan in pieces. Duck with pumpkin and oranges

Good day, dear readers! Sliced ​​duck stew is a recipe that any housewife, even inexperienced ones, can handle. Since frying and baking requires special skill, because. delicacy is easy to overdry.

And it is quite another thing to cook stewed duck at home. This recipe is very simple and does not require special attention. It will please both guests and family, due to the fact that the bird is combined with many ingredients.

Sliced ​​duck stew - recipe

To cook homemade duck deliciously, you should first of all know how to choose it correctly. You can buy it in the markets or in large supermarkets. The bird is sold most often fresh, but sometimes it is also found frozen, which is not scary at all.

The main thing is to defrost it correctly - first in the refrigerator, then bring it to complete thawing in the room. Then the carcass will not lose any taste, useful or nutritional properties.

It turns out a stewed duck, of course, with a high calorie content: 308 kcal per 100 g of the product. However, this is offset by a pleasant aroma, tender and juicy meat, especially if it is cooked with juicy food and aromatic herbs. Do not be afraid to experiment, additives such as basil, parsley, thyme, dill, honey, wine, citrus fruits, onions, cumin, ginger, soy sauce, cinnamon, star anise, olive oil, cardamom are compatible with duck.

Ingredients:

• Duck - 0.5 carcasses
• Onion - 2 pcs.
• Lemon - 0.5 pcs.
• Honey - 1 tbsp.
• Vegetable oil - for frying
• Salt and pepper - to taste
• Any herbs and spices - to taste

Cooking duck at home, recipe

Wash the carcass before cooking. If feathers remain, then pluck them. Cut the bird into small pieces, while keeping in mind that the smaller they are, the faster the meat will cook.

Since the duck is a very fatty bird, remove the thick yellow layer of fat near the tail. Then the gravy will not be cloyingly oily. Then select the parts that you will cook, and put the rest in a bag and send it to the refrigerator. But you can cook the whole bird at once.

Peel the onion, rinse and chop a quarter into rings.

Heat a frying pan with vegetable oil and put the duck in it. Fry over high heat until golden brown. Then transfer the slices to a paper towel so that it absorbs all the fat.

In another skillet, sauté the onion in vegetable oil until translucent.

While the food is frying, prepare the sauce in which the duck will be stewed. Wash the lemon, cut it in half and squeeze out the juice.

Put honey, salt, pepper and any spices with spices. Stir.

In one pan, combine roast duck with onions and pour them with lemon honey sauce. There should not be a lot of sauce, because. duck should not be boiled, but stewed. It will be enough that the marinade only slightly covers the duck meat.

Boil the sauce, mix the food, reduce the heat and simmer covered for about 45 minutes.

Serve the cooked duck stew hot with a side dish.

Now you know how and how much to stew a duck, how to choose it and prepare it for cooking. Show your imagination using all kinds of additional components and cook the bird in different sauces and spices. Then you will always get new dishes with new flavors.

More delicious recipes

Duck does not often appear on our tables, but when it does, it always becomes a hit of the meal, because its meat, having a bright taste and aroma, when cooked correctly, turns out to be very tasty. In this article, we have collected several duck stew recipes with various products that you can use to prepare an amazingly delicious lunch or dinner.

Duck today can be purchased in large supermarkets - where it is sold fresh or frozen. Do not be afraid to buy frozen duck meat - with proper defrosting (long-term - first in the refrigerator, then at room temperature), it does not lose its taste and useful properties.

Duck meat is very tasty, you can cook a lot of different dishes from it: pilaf, soups, aspics, minced meat products, roasts. Contrary to popular belief, it is suitable not only for whole frying - try to make any other dish out of duck and, if cooked successfully, it will surely delight you with amazing taste.

Duck meat is not only tasty, but also very healthy: it contains a lot of B vitamins, as well as other vitamins (A, C, K, E), trace elements (selenium, phosphorus, zinc, etc.). It is believed that this meat has a positive effect on potency, improves lipid metabolism (stimulates the formation of cell membranes). Contraindications to eating duck are dieting (duck is fatter than chicken and rabbit), obesity and diabetes.

Due to the fact that when baking or frying, duck can turn out to be dryish for inexperienced cooks, the best option for preparing it for those who are not familiar with or simply have not cooked duck on their own is stewing. Stewed duck is tender, tasty, fragrant, especially if you cook it with juicy products and fragrant seasonings and herbs.

Do not be afraid to experiment: the duck "loves" additives such as thyme, basil, parsley, dill and other herbs, as well as honey, wine, cumin, ginger, citrus fruits, onions, soy sauce, olive oil, cinnamon, star anise, cardamom.

You will need: 600 g of duck meat with bones, 150 g of meat broth, 1 onion and a large apple, 7 tbsp. sour cream, 5 tbsp. vegetable oil, herbs, pepper, salt.

How to stew duck in sour cream. Cut the duck into portions, cut the onion and apple into large cubes. In a hot frying pan with oil, fry the duck until browned, add the apple and onion, fry for another 5 minutes, pour in the broth. Next, move the duck to a water bath or a double boiler, simmer for another 10-15 minutes, add sour cream, pepper and salt, mix, simmer until tender. When serving, decorate with herbs.

You will need: 300 g of prunes, 150 g of butter, 3 cups of water, 1 celery root, duck carcass and carrots, 2 tbsp. sugar, 1 tbsp. flour and table vinegar, salt.

How to put out a duck with prunes. Cut carrots and celery into small pieces, warm in oil. Duck cut into portions, add to vegetables, fry, transfer the mixture to a saucepan and pour in water, salt, then simmer everything for 30 minutes. Fry the flour in butter, pour in the broth, vinegar, add sugar, bring to a boil, put the soaked and washed prunes, warm up. Pour the prepared duck sauce into the pan, simmer for another 15 minutes.

You will need: 200g duck breast, 150ml chicken broth, 2 strips of smoked bacon, 1 large potato tuber, ? savoy cabbage, 1 pinch of ground garlic and parsley.

How to stew duck with potatoes and cabbage. Grate the duck breast with pepper, spices, salt, put the skin down in a thick-bottomed frying pan, reduce the heat to a minimum, fry for 15 minutes without a lid (do not shake, do not move the pan) until a ruddy crispy skin and melting fat. Remove the duck from the pan, it will still be raw on the meat side, remove half of the fat (it can be used for other dishes), reduce the heat, put the bacon (cut each slice into 3 pieces), fry for 2-3 minutes until crispy, put the potatoes (cut the tuber into 8 parts), cook under the lid for 10 minutes, stirring, put the cabbage, mix, pour in the broth. Put the duck skin side up on top of the food, cover the pan and cook for another 10 minutes, season the vegetables with garlic and parsley, removing the breast. Put vegetables on a plate, put the breast on top.

The previous recipe suggested why not stew the duck not with Savoy cabbage, but with white cabbage that is more familiar to us? Then this is the recipe for you.

You will need: 2 kg of white cabbage, 30 g of bacon, 2-3 onions, 1 duck carcass, 1 cup of sour cream, 1 tbsp each. vegetable oil, dill and chopped parsley and flour, citric acid, table vinegar, cumin, bay leaf, sugar, pepper, salt.

How to stew duck with cabbage. Cut the carcass into portions, grate with spices to taste and salt, put on a baking sheet with melted fat, put in a hot oven and fry at medium temperature, sprinkling with water and pouring over the released fat (How to roast a duck in the oven?) almost until done. Finely chop the cabbage, put the onion rings, cumin, pour in a little boiling water, bring to a boil. Remove the duck from the oven and put it on the cabbage, simmer for another half an hour. Melt the fat, mix with toasted flour, pour in water or broth, pour this mixture into the cabbage, bring to a boil, season with sour cream, pepper, salt, add sugar, add vinegar or citric acid, warm up. Serve the dish like this: put the cabbage in the center of a round dish, spread the pieces of duck around, sprinkle with herbs.

How can quality meat properly cooked in good wine turn out badly? Of course not - that's why meat in wine is considered a very refined version of the dish, and it is served in the best restaurants of European cuisine.

You will need: 1 duck carcass, 1 glass of dry red wine, 5-6 tbsp. butter, black ground pepper, salt.

How to put out a duck in red wine. Rinse the duck, pour cold water for 2 hours, then cut into 6 parts, pepper and salt, fry on both sides in a roaster. Pour wine into the duck, add oil, cover over high heat

simmer until tender, adding water if necessary. Duck stewed in wine is best served with potatoes and red cabbage salad.

Well, the last dish of stewed duck, the preparation of which we will tell, on the contrary, does not seem like a restaurant, but very homely, because it is prepared from such familiar products.

You will need: 1 kg of duck, 5-6 potatoes, 1 parsley root, onion and carrot, 0.5 cups of tomato puree, 2 tbsp. butter, 1 tbsp. flour, bay leaf, black pepper, salt.

How to stew duck with vegetables at home. Cut the duck into pieces on the bone, grate with salt, fry in the fat removed from the duck or butter until browned, sprinkle with flour, fry for another 5 minutes. Put the fried pieces in the roaster, add a little hot water, simmer for half an hour. Finely chop the parsley root, carrots, onions, sauté them together, add to the duck along with pieces of potatoes, laurel, tomato, pepper, stew everything until tender.

Cook duck and diversify your family's daily menu with delicious dishes from this wonderful meat!

Guys! What are your ducks? Ducks "natural", rural, straight from nature, have a very strong "duck" smell, which is far from pleasant for everyone. So do not forget to recommend cutting out the sebaceous glands from the tail of the duck (the duck constantly lubricates itself with this lard so as not to drown. Have you ever seen how it rubs itself with its beak? So it is lubricated!). There are usually 2 of them. Without these glands, the specific "duck" smell becomes acceptable and even pleasant. You yourself probably know about it, but you don’t report it in the text. Why?

I first fried duck pieces, immediately with onions and carrots. And then I put it all in a slow cooker and added water. I put it on the "stewing" program and without any problems in an hour and a half I got a very tasty dish.

A bird on the table is a holiday in the house.
Russian proverb

Cooking a duck in the oven so that it turns out tasty, not dry, interesting, original and not greasy is quite difficult, believe me. Without practice, skills and theoretical knowledge, it is quite problematic to turn such a feint with your ears. Of course, there are cooks by nature - everything is given to them easily and immediately, they feel the products and intuitively implement recipes of any complexity without looking at the cheat sheet, but they are unlikely to ask Mr. Google how to cook a duck in the oven. Today's conversation is with those who love to cook, do it with inspiration and rapture, but at the same time carefully listen to the recommendations and advice of experienced people.

So, let's start with the fact that duck in the oven is not the easiest dish to make, however, it is worth recognizing that in many families this is a completely traditional dish, which is prepared with pathos, dances and tambourines on especially solemn occasions. Duck with apples, duck in foil, duck with quince, duck in wine, duck like this, duck like that, duck in a new way, in an old way, in a cunning way - there are plenty of options. What to choose so as not to spoil the bird and please the family and personal culinary ego with an excellent result? Let's figure it out.

How to choose a good roast duck

- The duck is ready!
Let her go, let her fly.
Film "The same Munchausen"

Oh, just don’t raise your eyebrows in bewilderment, mentally addressing the author of the article with a question like “What to choose there? I came, I bought it - that's all the parsley! The right bird is the key to a delicious dinner. The wrong bird is a guarantee of a spoiled mood. You can, of course, let everything take its course and standardly and quite traditionally hope for “maybe”, no one argues, but still it’s better to think a little now, pay attention and put a tick in your head so that you don’t get angry with yourself for wasted money and time.

So how do you choose a good duck? In the market, you are more likely to be offered an elderly individual who has not quacked for a long time, but only occasionally uttered duck maxims in a weak, smoky ... hoarse voice. You can identify such a young lady by looking closely and, sorry, poking her bust: the “young people” have soft bones, and the chest can be slightly bent; "grandmothers" will not allow such blasphemy in relation to their own loins. Pay attention to the manicure: the claws of a young duck are even and parallel to each other; the claws of an old bird often "look" in different directions, they are hard and durable. Well, another clear sign of age is wrinkles: an old duck should have many, many folds above its beak, and the fewer folds, the younger the waterfowl.

The chances that you will slip a Paleolithic Pithecanthropus in the supermarket, of course, are much less, however, and here you should be on the alert. Do not forget about the signs of a young high-quality bird that are obvious to everyone: the fat should not be thick, dark yellow in color (the lighter, the more pleasant), the size should be smaller, the larger, the skin is whole, without darkening, the internal fat should not have a characteristic greenish tint, stock is not sour. If you have a choice, give preference to unwrapped poultry: who knows what is hidden under the sealed vacuum film that the duck is tightly wrapped in?

So, when the choice of the bird is made, it is worth choosing the recipe. What do you personally like? What are your family's preferences? What to cook so that the family purrs with pleasure?

Duck pieces baked in the oven

If something walks like a duck, quacks like a duck, and looks like a duck, it's a duck.
American proverb

Pieces of duck are a convenient solution when you are limited in time resources: it will not take as long to wait for such a dish to be ready as a similar one, but baked whole, so if you want duck in the oven, you don’t want to walk around the kitchen, going crazy from spreading around the house of fragrant smells, this recipe is for you.

Ingredients:

• 1 duck carcass (or the required number of "spare parts" - legs, breasts, thighs);
• 3 large oranges;
• 2 tbsp. l. honey;
• 3 sprigs of rosemary;
• salt, pepper to taste.

Wash the duck, dry, cut into portions. Dry thoroughly with disposable towels. Rub with a mixture of salt, pepper and honey, put in a baking dish with high sides. Squeeze the juice from one orange, pour the prepared meat over it. Cut the rest of the citrus fruits into thick slices, lay them next to the duck.

Put rosemary sprigs there too. Cover with foil, put in a cool place and leave to marinate for 3-5 hours.

Bake under foil at a temperature of 200 degrees for 50 minutes, then remove the foil and let the meat brown in the oven for another 10-15 minutes. Serve drizzled with orange juice mixed with duck fat.

Whole baked duck with fruit (recipe with step by step photos)

This is the basic recipe for stuffed duck cooked in the oven. Apples and plums are used as fillings. Apples are the most popular fruit for stuffing poultry and are available all year round, while plums can be changed depending on the season for other fruits, such as quince or oranges.

Ingredients:

• medium-sized duck 1 pc.;
• apples 3-4 pcs.;
• plums 4 pcs.;
• salt 1 tbsp. l.;
• spice mix for poultry 1 tbsp. l.;
• soy sauce 25 ml;
• honey 25 ml.

Rinse the duck from the inside, inspect that there are no remnants of feathers on it. Boil water in a kettle. Place the bird in a sink or large bowl. Start pouring boiling water over the carcass from the kettle. After a thorough dousing, the skin of the duck will narrow slightly and the pores will close. This is important because when baking, the skin prepared in this way will not burst, and you will get a whole crust. You can, in addition, make oblique cuts before watering - they look beautiful on the finished duck.

Pat the duck dry with paper towels, rub in the salt and spices and leave to marinate for 30 minutes.

Prepare fruit: core, cut into slices or pieces. Stuff the duck with fruits, distributing them inside.

Sew up the hole or fasten with a skewer.

Tie the legs and wings of the duck with cooking string. It is not necessary to do this, but it will look prettier if it is fried neater.

Line a baking sheet with parchment paper and place the bird upside down. Bake in the oven at 180 degrees for 40 minutes (until crusty).

Then remove the duck from the oven and turn it breast side up, then bake for another 40-50 minutes at a temperature of 170 degrees. Interrupt the process again and remove the duck to brush it with glaze (soy sauce with honey) for a nice crust. Cook another 20-30 minutes.

You can add apples, potatoes and other fruits and vegetables to the duck dish, which will be served as a side dish.

To make sure the duck is ready, pierce it in the thickest place - there should be no ichor.

Duck in the sleeve baked in the oven

If you don’t have a duckling with a lid, if you don’t trust your culinary intuition and are afraid of overdrying the duck, if the thought of washing the oven from greasy splashes spoils your mood, this recipe is for you. Feel free to pack the bird in your sleeve and relax - everything will turn out juicy, soft and tender even without your control.

Ingredients:

• 1 duck carcass weighing 1.2 - 1.5 kg;
• 5-6 large sour apples;
• 5-6 potatoes;
• 5 boxes of cardamom;
• 2 star anise;
• 1/3 teaspoon cinnamon;
• a pinch of chili pepper;
• 2 tbsp. l. honey;
• 100 ml low-fat cream;
• salt to taste.

We clean the potatoes, cut into large slices. Cut the apples into 4 parts, remove the core. We put apples and potatoes in a bowl, sprinkle with cinnamon and pepper, add star anise and cardamom, salt to taste, mix.

My duck carcass, check whether it is well gutted, dry with disposable towels, rub with salt and honey. We fill the duck with part of the apple-potato filling, sew it together.

Put the duck in the sleeve, put the remaining apples and potatoes next to it. Carefully pour the cream there, tie it up properly and put it on a baking sheet.

We bake the duck at a temperature of 200 degrees for an hour and a half. After the specified time has elapsed, if desired, the sleeve can be cut and the duck returned to the oven for browning.
When serving, transfer the duck to a dish. Do not forget to remove the threads, decorate with the remaining apples and potatoes.

Peking Duck

Peking duck still carries a trail of Soviet popularity, born at a time when the dish was only available in a limited number of restaurants. The fame of this bird is also due to the fact that it is almost impossible to cook it at home - few people, for example, decide to purchase a special unit for blowing the skin, which separates the skin from the meat, thus providing a special crunchiness. However, if you adapt the recipe as much as possible to the conditions of a standard home kitchen, omitting some technological steps, you can get quite a good bird, the taste of which will be appreciated even by the most fastidious eaters.

And yes, to implement this recipe, try to find a Peking duck - it has a thin skin and less fat.

Ingredients:

• 1 duck carcass weighing approximately 1.5 kg;
• 2 liters of water;
• 50 ml of rice vinegar;
• 1/2 tsp cinnamon;
• 1/2 tsp ground fennel seeds;
• 3-4 star anise;
• 1/2 tsp ground cloves;
• 1/3 tsp hot red pepper;
• 3-4 cm fresh ginger root;
• 2 tbsp. l. honey for marinade;
• 1 st. l. honey for greasing the finished duck;
• 5 cloves of garlic;
• 1 tsp ground ginger;
• 2 tbsp. l. sesame oil;
• 3 art. l. soy sauce;
• salt to taste.

Wash the duck thoroughly, gut if necessary, check whether the skin is clean enough.

We prepare the marinade - put the ginger root cut into thin pieces in a saucepan, add honey, vinegar, cinnamon, cloves, star anise, fennel, pepper, pour water. Bring to a boil, boil for 3-5 minutes. And immediately we pour the carcass with boiling marinade - the skin will tighten a little, it will become noticeably darker. After that, rub the duck with garlic and dry ginger.

We put the duck prepared in this way on a jar, put the jar in a bowl and hide it in the refrigerator - marinate. The duck needs air access from all sides, and a lot of juice will stand out - it is for this reason that the jar needs to be placed in a deep container. Marinate the duck for at least 12 hours.

A few hours before cooking, we take the bird out of the refrigerator, leave it at room temperature. After we shift to a baking sheet with high sides and bake, covered with foil, for 1 hour at a temperature of 200 degrees. After the specified time, remove the foil, coat with a mixture of soy sauce and sesame oil, bake until golden brown at a temperature of 220-230 degrees (about 10 minutes). Remove from the oven again, brush with honey and bake for another 5 minutes, after which the duck can be served.

Juicy soft duck in beer

Duck in beer is a treat for real gourmets. The dish turns out to be seriously solid and, one might even say, brutal: a noticeable bread aroma gives the bird additional satiety.

Ingredients:

• 1 duck carcass;
• 5-6 sour apples;
• 1 bottle of beer (better - light, you can also dark for an amateur);
• salt, pepper to taste;
• 1 tsp cumin;
• 3 cloves;
• 10 peas of allspice.

Wash the duck, if necessary, gut, wipe with paper towels. We rub the carcass of the bird with salt and pepper, put it in a chicken dish. Around we lay out the apples cut into quarters, mixed with spices. Fill with beer, cover with a lid, send to the oven. Bake at 200 degrees for at least 1 hour. Serve with boiled potatoes or rice. Shamelessly dip slices of bread into the resulting sauce.

Duck with pumpkin and oranges

Not the most standard option for cooking duck in the oven, it will surely appeal to lovers of non-standard combinations and taste discoveries.

Ingredients:

• 1 duck carcass weighing up to 1.5 kg;
• 400 g pumpkin;
• 2 oranges;
• 1/2 lemon;
• 1/3 tsp nutmeg;
• 1/2 tsp paprika;
• 3-5 sprigs of thyme;
• salt, pepper to taste;
• 2 tbsp. l. honey;
• 3 cloves of garlic.

Before cooking, the duck carcass must be washed and dried well with disposable towels, after which you need to rub the bird with a mixture of honey, salt, pepper and garlic.

Leave for 5-8 hours to marinate.

We cut the pumpkin into large pieces, mix with oranges, cut into the same pieces, add nutmeg, paprika, lemon juice, thyme. We hide the resulting filling in the middle of the carcass, put the duck on a baking sheet. We leave the duck in the oven, bake at a temperature of 180 degrees for 1 hour. Five minutes before readiness, grease with a mixture of honey and garlic.

10 options for non-standard stuffing for duck in the oven

- Got it. Duck. With apples. She seems to be well fried.
- She also spilled sauce on the way.
- Yes? How nice of her. So, please come to the table!
Film "The same Munchausen"

Looking for fun dinners? Feel free to fantasize and be creative with fillings - the duck in the oven will pleasantly surprise the delighted family every time with novelty, fresh flavors and your unexpected culinary solutions. The main rule of experimentation is not to be afraid: even if it doesn’t turn out quite the way you planned, no one will know about it except you, and in response to the possible bewilderment of the household, you can always, proudly lifting the offended tip of your nose, declare that they have absolutely no understanding of innovative culinary solutions.

1. Cranberries or soaked lingonberries - sour berries will refresh fatty duck meat.

1. Dry breadcrumbs and bacon - subtle smoky notes and a rich bready spirit will turn this duck into any man's dream.

1. Potatoes are satisfying and familiar, what else can I say?

1. Buckwheat is an option for lovers of healthy food. Want to prank a little? Add unhealthy but insanely flavorful wild mushrooms.

1. Rice with vegetables - healthy, easy, traditional and bright. Well, delicious, of course.

1. Macaroni, yes. In combination with fatty duck juice, it turns out unrealistically rich and chic.

1. All kinds of legumes - it sounds strange, but this is a very worthy solution. Hearty, affordable and, oddly enough, tasty: beans, peas and other comrades love the "fat company".

1. Dried fruits and nuts are not for everyone. Not everyone likes sweetish notes in meat, but this option looks especially interesting and original on the festive table.

1. Quince - wow, how great duck turns out with this fruit! It seems that they were generally invented on earth just for each other.

1. Cabbage with prunes - no pathos, just delicious at home.

If you want to catch a duck, don't rush. Be quiet and wait - she will become curious, and she will probably stick her nose out.
Harpel Lee, To Kill a Mockingbird

Experienced housewives do many things on a whim: well, let's say, knowing that when baking a chicken it is important to check if there is a piece of liver with vile green bile left inside, they automatically check the same moment in the duck. This is correct, and often the advice offered on the Internet sounds naive and far-fetched. However, even if you consider yourself a "duck" guru, look through the tips - who knows, maybe you will find something new and useful for yourself? Well, if you have never baked a duck in the oven yourself, be sure to read. Read and memorize.

1. Basic actions - rinse the duck, check how the bird is gutted, dry the skin - this is in many ways the key to success. Neglecting the first points, it is easy to negate all subsequent efforts to prepare a delicious dinner (you must admit, it’s not very fun when carving a duck, you suddenly find out that you baked it along with an unpeeled stomach or forgot to take off a couple of feathers hidden under the wing).

1. Poultry often has a characteristic not very pleasant smell. It does not mean at all that you bought an unsuccessful duck, it is just a feature of the game. Long marinating is quite capable of solving this problem: if you properly rub the meat with spices and salt, after baking you will get only a stunning aroma and tasty meat. By the way, about meat: pickling also helps to mitigate the possible age characteristics of the bird you bought, so pre-keeping the duck in the marinade is a real plus (well, one minus: waiting is so sad! ..).

1. Fill the duck with stuffing only two-thirds - almost any filler during the baking process will be saturated with duck fat and juices, while significantly increasing in volume. You can, of course, decide that your generous nature does not imply half-hearted decisions (well, or two-thirds solutions), and stuff stuffing into the bird from all your wide soul, however, be prepared for the fact that with a high degree of probability a duck in its back part it will simply burst. Well, if it doesn’t burst, then most likely it will spit hot stuffing at you when you serve the dish to the table and take up the game scissors.

1. For reliability, it is recommended to sew up a “hole” in the duck so that the filling that you so lovingly prepared and stuffed inside remains there. In addition, with this simple action, you will also help the filling become tastier - when baked, it will be saturated with released fat, most of which will seep into the filling.

1. It is better to cut off the “ass” (tail) of the duck. It is clear that there are lovers of this part of the bird, but in the case of waterfowl, we are often talking about excess fat and a possible unpleasant odor. In general, the possibility of a tasty win pales before the very real threat of getting under-dinner with a very specific smell.

1. Of course, it is best to bake a duck in the oven in a duck room - your bird will be warm and comfortable there, and it will be able to stew properly if it does not want to voluntarily and quickly become soft and tender. Another good option is a baking sheet with high sides: due to the fact that the duck is a fat bird, a lot, a lot of fat will stand out during baking. If you take a regular metal sheet with regular sides, the fat will have to be scraped off the bottom of the oven.

1. Store duck is baked for about 1 hour, homemade - at least 1.5 hours. On average, the cooking time is determined at the rate of 45-50 minutes per 1 kg of meat, plus 15-20 minutes for browning the crust. More is not always better: you can dry it out corny. If you want to hold longer, cover with foil or return to step 6 - ducklings. The readiness of the meat can be determined with a culinary thermometer - the temperature in the duck thigh should be 80 degrees.

1. When roasting, it’s a good idea to water the duck with the juice that stands out - this will give the meat additional juiciness and provide a beautiful shiny skin. Well, plus everything - the taste: what you marinated meat will certainly be in the juice, which means - again in the duck. The circle, in general.

1. After the bird is ready, cover it with foil and let it stand for 10-20 minutes - the meat juices will be evenly distributed inside, the duck will “reach” and become as juicy and soft as possible.

1. Well, and the most important thing (believe me, this is the main thing - the final touch) - sauces. Serve the bird with cherry, cranberry, orange, pomegranate sauce, serve with aioli and ketchup, make tartare and mayonnaise - whatever you like is good. By the way, the traditional duck sauce in Chinese cooking is “hoisin”: soy sauce, nut paste, honey, sesame oil, chili, garlic. Maybe fantasize about it?

P.S.

“She is a great,” said the Swiss. -G usini shir oshen fkusno with faren!
A. Dumas, The Three Musketeers

And the last, afterword, so to speak. When roasting a real domestic duck, a lot, a lot of fat will stand out. Don't neglect this treasure! First, it can be used to make confit de canard, a rich and highly aromatic stew known popularly simply as "confit". Secondly, it is an excellent addition to pâtés and sausages. Thirdly, it's just fat, on which you can fry potatoes or bake vegetables. It goes wonderfully with buckwheat, millet, rice and pasta. You can stew cabbage on it, it’s great to add it to mashed peas, it “plays” wonderfully in the company of baked pumpkin. In general, for a long time everyone knew: goose fat or duck fat is just a very valuable product that cannot be just taken and thrown away. And you know. And don't throw it away.

Let duck be often and tasty on your table, enjoy your meal!

How to eat not only healthy, but also pleasant? Very simple - choose a recipe for duck stew in pieces ! This dish is intended for lovers of delicious food. Here is a luxurious culinary selection on the topic of preparing simple and affordable dishes for a family dinner or a festive feast.

Spoiling food in such dishes is almost impossible even for a beginner. A thick-walled container carefully distributes heat, appetizingly processes each meat piece, preserving the vitamin and nutritional composition of food.

List of ingredients:

• vegetable oil;
• onion turnip - 1 pc.;
• domestic duck - up to 2.5 kg;
• carrot;
• bay leaves, salt, pepper (peas and ground composition).

Cooking method:

1. Initially, we will deal with the processing of fresh poultry. The carcass should certainly be singed over the flame of the burner in order to destroy the remnants of feathers. We remove the remains with tweezers, remove the tail to eliminate the specific smell emanating from the coccygeal gland.
2. Now gut the duck, rinse thoroughly, dry with paper towels. Next, nourish the juicy meat with additional flavors and aromas of spices.
3. We divide the carcass into portioned pieces, process with marinade. It can be a composition of mayonnaise, spices and spices, mustard combined with honey or citrus fruit juice, many other fragrant mixtures and sauces.
4. We select the desired culinary mix, process the product, leave it for a day in the refrigerator. Marinating time can be reduced to 3 hours.
5. We take out fragrant meat, fry the pieces until golden brown over medium heat.
6. Coarsely rub washed sweet carrots. We free the onion from the husk, chop it into half rings. We place the golden pieces of meat in the roaster, alternating them with vegetable slices.
7. Pour hot drinking water into the dishes, filling more than half the volume of the container with liquid. Season the composition with salt, add pepper (peas and ground mixture), 3 bay leaves. Stew food for 1.5 hours in a closed state over low heat.https://youtu.be/Zq9BQF4XDdo

Cooking with vegetables in a slow cooker

If you are still afraid for the "experienced" result of the future food, trust the wise kitchen unit. His mechanical "mind" will do everything in the best possible way!

Composition of products:

• soy sauce - 100 ml;
• sunflower oil - 40 ml;
• garlic cloves - 4 pcs.;
• duck meat - up to 2 kg;
• liquid honey - 40 g;
• spices, seasonings.

Cooking method:

1. We process the carcass in the already known way, cut into portions.
2. Initially, we cook in a slow cooker on the "Extinguishing" program. To do this, pour fresh oil into the bowl of the unit, lay out the pieces of the bird, add 230 ml of purified water. We turn on the device to the set mode, determine the cooking time of 40 minutes.
3. We open the device after the specified period, change the program to "Frying". We evaporate the remaining liquid from the container, then bring the meat to a soft state.
4. We combine soy sauce, honey, chopped garlic, selected spices in a bowl. Pour the almost finished duck with the resulting composition, fry the product until golden brown. Thanks to the fragrant mixture, the formed crust will turn out to be deliciously tasty and appetizingly crispy.

When we take the duck out of the slow cooker, we get an almost perfect dish.

with apples

Introducing a great way to festively decorate duck fillet and sweet and sour fruit. No exotics, only familiar aromas of juicy meat and amber fruits!

Required components:

• liquid honey - 80 g;
• lemon;
• duck fillet - 4 pcs.;
• apples - 10 pcs.;
• spices (pepper, salt), spices (to taste).

Cooking process:

1. We dry the chicken breasts well with a towel, we make not very deep cuts in the shape of rhombuses on each part. Salt and pepper the product.
2. Pour a pinch of salt into a hot frying pan, lay the meat fillet skin down. Fry the pieces for 7 minutes on all sides, take them out of the container, chop them into plates 2 cm thick. Duck fat released during the heat treatment is drained into a bowl.
3. We peel the apples, remove the cores, cut each fruit into 4 parts. Fill the slices with drinking water, combined with lemon juice squeezed out.
4. We place the collected fat in a clean container, spread the apples, fry for 5 minutes, then add fragrant honey, mix the composition.
5. We attach meat slices to the fruits, shift them with a fragrant mass, pour in half a glass of hot purified water. We season the products with a spoon of any spice: cardamom, star anise, ginger, cumin, basil or cinnamon. The choice of fragrant herbs is very large!

Stew the duck until cooked, beautifully place on a dish, portioned parts with slices of delicious apples.

Stewed duck with potatoes

An incomparably tasty and highly nutritious dish, provided by a skilful combination of tender meat, root vegetables, vegetables and plants.

Product set:

• vegetable oil - 40 ml;
• onion turnip - 2 pcs.;
• regular sugar - 15 g;
• duck (legs, legs) - up to 800 g;
• chili pepper, oregano - 4 g each;
• tomato juice or paste diluted with drinking water - 450 ml;
• beans, frozen corn - 2 cups each;
• salt - to taste.

Cooking method:

1. We chop the peeled onion in half rings. We divide the processed bird into portions.
2. Pour oil into a thick-walled dish, put the pieces of meat together with the vegetable, fry until the onion is transparent.
3. Add corn and beans to the composition without defrosting the products. We continue cooking until the liquid of the canned components has evaporated, after which we pour in 250 ml of vegetable broth. We heat the composition to a boil.
4. We add tomato juice (paste), spices and spices, peeled and diced potatoes. We continue the process for another 30 minutes until the roots are ready.

Stewed duck with potatoes is ready for a delicious presentation!

How to stew with prunes

The addition of dried fruits to a meat dish gives the dish an amazing expressiveness. It is no coincidence that such food traditionally occupy a central place on the festive table.

List of components:

• vegetable oil - 60 ml;
• onion;
• root of parsnip or parsley;
• fresh duck - up to 2 kg;
• carrot;
• pitted dried prunes - 1 cup;
• premium flour - 30 g;
• salt pepper.

Cooking sequence:

1. If the dish is intended for a family dinner, the bird can be used without removing the stones to savor the thin ribs and tender cartilage. When preparing to receive guests, it is better to remove these components of the dish so as not to cause discomfort to those present in the process of eating.
2. We process the carcass, separate the costal bones, neck and upper phalanges of the wings. We remove the sebaceous glands from the tail. We leave the legs as a whole, cut the flesh in portions, lightly salt everything.
3. Fry finely chopped white roots, chopped onions and carrots. Soon the vegetables will be browned, transferring their natural shades to the oil. Now we load the meat pieces. By placing them skin side down to render the duck fat.
4. We continue cooking. When the excess liquid evaporates, we will hear the hiss of hot oil, we will feel the appetizing aroma of meat fried until golden brown.
5. We find the gaps between the pieces of the bird, pour portions of flour, sauté for two minutes until a light density appears. Immediately pour in a little hot water, covering the parts of the meat with the resulting sauce. Gently stir the composition, heat to a gentle boil, simmer the products for 40 minutes in a closed form.
6. At the end of cooking, we adjust the amount of salt and pepper, add a bay leaf, a clove bud, pre-washed prunes.
7. We simmer the food for another quarter of an hour in an open bowl, so that the liquid composition evaporates a little, and the meat is slightly weathered.

Portions of duck stewed with prunes look as beautiful and attractive as if they were baked in an oven. Well, the taste of the dish is just a delight!

In sour cream sauce

The presented dish of juicy poultry meat, stewed in a fragrant sour cream sauce, is one of the most beloved dishes. It could not be otherwise!

Used components:

• garlic cloves - 6 pcs.;
• sunflower oil - 20 ml;
• carrots - 2 pcs.;
• onion - 3 pcs.;
• duck - 1 kg;
• sour cream (preferably homemade) - 300 g;
• a pinch of pepper, salt.

Cooking technique:

1. Cooking a duck according to the presented recipe is not difficult at all. The main condition for a tasty and appetizing meal is a quality product - a young bird without foreign odors.
2. We clean and wash the vegetables, chop the onion in half rings, chop the sweet carrots on the middle cells of the grater, chop the garlic cloves into thin slices.
3. We carefully process the carcass, remove excess fat. We divide the duck into portions, fry until golden brown. Lay the pieces skin side down first.
4. We attach the onion composition to the golden meat. We continue the heat treatment of the products until the vegetable component is transparent, then add the carrots.
5. We cook the dish for another 10 minutes, after which we pour in a little less than two glasses of hot water. We heat the contents of the pan to a boil, immediately reduce the intensity of the flame, simmer the duck for about 40 minutes. Check the softness of the meat with a fork.
6. Season the food with salt and pepper, place the garlic plates, distribute fresh sour cream throughout the composition. The sauce obtained on the basis of a fermented milk product has a very pleasant creamy taste, so it is undesirable to saturate the languishing mass with an excessive amount of spices. At the last stage, we cook the duck for no more than half an hour.

You can serve food on the family table right in the brazier. What are the ceremonies! It is a pleasure to dip slices of fresh bread into sour cream sauce, complementing the delicious taste of the stew with it.

French cuisine has settled in the Russian state since the time of Peter the Great, striking the people with its delights. You will be surprised, but duck with oranges is also an appetizing "echo" of the past centuries.

Composition of ingredients:

• vegetable oil;
• onion turnip - 2 pcs.;
• garlic cloves - 5 pcs.;
• oranges - 2 pcs.;
• pre-treated duck;
• spices.

Meal preparation:

1. We thoroughly blot the carcass after all the “procedures” done with it. Cut the duck into small pieces, fry in a pan with hot oil. The first 15 minutes, cook on a medium flame, then increase the heat intensity until a bright pink crust appears. We remove the pieces of meat in a separate bowl.
2. We clean the onion, chop it in large half rings, put it in place of the duck, sauté until soft. The melted fat is enough for the further process.
3. Wash the oranges well, dry, cut into circles, then divide into quarters. Add fragrant pieces to a container with vegetables, fry until light brown.
4. Finally, it was the duck's turn. We place the pieces of poultry among the appetizing fruit and vegetable mass, pour in 100 ml of hot purified water. After the start of boiling, reduce the heat, simmer the food in closed form for a little more than an hour.

We elegantly serve cooked food, serve hot food in all its French splendor.

Each recipe for duck stew is just a sketch, a preliminary sketch of a future culinary creation. It remains for us to show a little imagination to complete this "delicious" and very pleasant creation.

This bird (both domestic and game), cooked on fire, has always been considered an exquisite, solemn and expensive dish. Today it is not prepared so often, due to the specific smell, and, besides, it is quite problematic to buy it, so many do not even know how to properly and tasty fry duck in a pan.

But the Christmas holidays are just around the corner, at which dishes from this bird have long acted as the main decoration of the table, so it's time to study the "duck" question in more detail.

The meat of a wild duck, especially a diving duck, has a rather sharp unpleasant odor. In poultry, the intensity of the smell is several times less, but still a characteristic aroma is present. How to fix it?

Determine the gender of the bird

First of all, when buying a duck carcass, pay attention to the gender of the bird. It is the duck that should be bought, and not the drake, since the males emit an unpleasant odor more.

How can you tell which is the female and which is the male? Usually, in females, the abdomen is opened, and the back of the carcass remains intact, in males, everything is exactly the opposite.

Remove all fat from the carcass

Before you start cooking the duck (if it still emits an unpleasant spirit), remove all fat from it, which is precisely the source of the smell.

Soak duck in marinade

Also, before you are going to cook the duck, pre-soak the carcass or its individual parts in a vinegar solution. You can make such a marinade at home from 1 liter of water, 1 tbsp. salt, 2 heads of chopped onions and 0.3 liters of vinegar (apple, wine or classic table).

You need to soak the duck in such a brine for at least 12 hours, and even better - a day. This treatment will completely remove the unpleasant duck smell.

Softening duck meat in a solution

Usually, duck meat is quite tough, so to soften the fillet, you should use a special solution, or rub the duck carcass with a special gruel. It is prepared from onion chopped in a blender, half a lemon and 1 kiwi, which contains a protein-splitting enzyme.

One green fruit is enough to soften 1 kg of meat. Keep the meat in the kiwi marinade should not be more than 1.5-2 hours, otherwise the duck will “fall apart”.

And now, when the duck is selected, soaked and softened, it's time for the final chord - rubbing with spices. We cut the carcass into pieces as you want to cook it, and then generously grease it with an aromatic mixture.

We make a mixture of herbs:

• Dill, basil, thyme - 1-2 tsp;
• A pinch of ground laurel and coriander;
• Black pepper (0.5 -1 tsp);
• Minced garlic (3-8 cloves)
• Salt at the rate of 1 tsp (without a slide) per 1 kg fillet.

How long to fry duck in a pan

After all the manipulations carried out, the duck will undoubtedly turn out delicious, and it will fry pretty quickly.

• So, it takes only half an hour to cook duck breast.
• It takes 40 minutes to fry a duck leg.
• And frying duck fillet in pieces will last no more than 20 minutes on a medium flame with the lid open.

How delicious to fry a duck in a pan

Ingredients

• Duck - 1 carcass + -
• sour apples - 1 PC. (large fruit) + -
• - 1 PC. + -
• - 1.5 cups + -
• - taste + -
• - ½ tsp + -

How to cook duck in a pan

This original and sophisticated English dish is the best way to impress your guests. And with our step-by-step recipe, cooking duck delicacy will be quick and easy.

1. We soak the duck carcass for a day in a vinegar marinade, then cut it into 4 portions (along the ridge, and then each half across) and start cooking.
2. We put the duck pieces skin side down in a hot frying pan so that the subcutaneous fat begins to immediately melt. Then we can fry the duck without adding oil, but in our own juice, so to speak.
3. Fry each piece until golden brown on both sides and put it on a dish.
4. Now sprinkle each ruddy piece with salt, pepper and leave for a while to soak with spices.
5. In the meantime, we clean the apple from seeds and cut into oblong sticks.
6. Chop the onion into thin half rings.
7. In the pan where the duck fat remained, lay out the apples in an even layer, then the onions, and place the duck parts on top of everything. Pour water into the container in such an amount that the duck “drowns” in it by half. Add a little salt to the dish and simmer it under a lid over low heat for 1-1.5 hours.
8. After the allotted time, we remove the fragrant and almost ready duck from the pan and dry it a little.
9. We put an empty frying pan on the fire, pour a little oil into it and fry each piece on the skin side over high heat until a crispy bronze crust.

The duck prepared according to this recipe is distinguished by its juiciness, indescribable aroma and taste.

Original side dish for duck

And now we will tell you step by step how to cook original potato balls for duck with your own hands at home. This side dish perfectly complements the taste of duck meat and does not take much time to cook.

• Peel 1 kg of potatoes and boil until tender in salted water.
• Then drain the liquid, and knead the tubers into a fairly dense puree.
• Pour 2 tbsp into the resulting puree. wheat flour, beat in 1 egg, sprinkle everything with salt and pepper to taste, then knead a homogeneous potato mass.
• We make small cakes from the prepared composition, put ½-1 tsp in the center. grated processed cheese, close up the cakes hermetically and roll them into small balls with filling.
• Now roll each ball in breadcrumbs and fry until crispy in hot vegetable oil over high heat.

• We put the finished balls on a paper napkin, and after a couple of minutes we transfer them to a distributing dish for duck, decorating the appetizer with parsley.

With our recipes, you will not only learn how to fry a duck in a frying pan tasty and properly, but also learn how to prepare an original side dish for a signature dish. With such knowledge, your efforts are doomed to success, and the dish - to unlimited popularity among those who taste it.

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