A simple recipe for wild duck in the oven. Wild duck in the oven. How to cook deliciously? Wild duck recipes
Tender and juicy duck can be cooked in the oven different ways. You can bake it whole in foil or cook only the breast, thighs or wings of the bird in a sleeve or duckling. Soft duck meat goes well with potatoes and other side dishes. But it can also be baked with apples or oranges. We have selected the most unusual recipes for preparing duck meat with honey, spices, and vegetables. Among the simple instructions with step by step photos and video, housewives can easily find a suitable option for cooking stewed or stuffed duck in the oven.
How to marinate duck for roasting in the oven so that it is soft and juicy - photo recipe
A properly prepared marinade is a guarantee of preparing an appetizing and aromatic duck. Adding apples and the simplest spices will help you quickly and easily marinate poultry meat. You just need to place them in a bag with the carcass or immediately transfer them to the sleeve. The following recipe will tell you step by step how to marinate a duck for roasting in the oven so that it is soft, juicy and very tasty.
Ingredients for marinating a soft and juicy duck before baking in the oven
- whole duck (gutted) - 1 pc.;
- lemon - 1/4 pcs.;
- juniper berries - 8 pcs.;
- black peppercorns - 1 tsp;
- Bay leaf- 2 pcs.;
- parsley - 3-4 sprigs;
- salt - 1/2 tsp;
- garlic - 1 clove;
- ground pepper - 1/2 tsp.
Photo recipe for marinating and baking soft duck meat in the oven
Original marinade for whole duck with honey and mustard overnight - a simple recipe with photos
Marinades with simple ingredients make duck meat extra soft and spicy. The most interesting is the duck marinade made from honey and mustard, which allows you to make the meat more tender overnight. We have selected a very simple recipe that will tell you how to marinate a duck before roasting it whole in a sleeve or foil.
Ingredients for marinating duck overnight with honey and mustard
- whole duck - 1 pc.;
- honey - 1/4 cup;
- Orange juice- 4 tsp;
- soy sauce - 1 tsp;
- ready mustard - 0.5 tsp;
- salt - a pinch.
Photo recipe for overnight marinating and simple roasting of duck with mustard and honey
How to cook soft and juicy duck in the oven with apples - recipe with step-by-step photos
Aromatic baked duck can be prepared either whole or in separate pieces. We recommend preparing an unusual duck breast. With the following recipe, the duck is cooked in the oven after pre-roasting and served with caramel apples. This masterpiece is very easy to prepare at home. If desired, you can bake the meat in a sleeve or foil.
Ingredients for cooking juicy and very soft duck with apples in the oven
- duck breast - 2 pcs.;
- shallots - 4 pcs.;
- semi-sweet red wine - 300 ml;
- apples - 4 pcs.;
- sugar (preferably brown) - 2 tbsp;
- salt, pepper - a pinch.
Recipe with photo of cooking soft duck meat in the oven with apples
Appetizing duck with potatoes in the oven at home - step-by-step recipe with photos
Usually duck meat is baked with potatoes in a sleeve or foil. But we decided to offer the hostesses step by step recipe, in which duck is baked with potatoes in the oven in a regular form. Simple instructions will tell you how to properly prepare a bird, how long to bake a whole duck until full readiness.
List of ingredients for cooking delicious duck with potatoes in the oven
- whole duck - 1 pc.;
- potatoes - 6 pcs.;
- onion - 2 pcs.;
- bacon - 150 g;
- salt, pepper - to taste.
Photo recipe for cooking delicious duck meat in the oven with potatoes
How to properly cook juicy duck in the oven in a sleeve with apples - a simple video recipe
Using the hose to prepare main dishes - correct solution. With its help you can quickly and easily make an original dish. At the same time, thanks to the sleeve, the housewife will not have to waste time on long cleaning of the uniform or duckling pan. After use, you can simply throw away the sleeve and wipe the mold with a sponge. You can learn more about how to cook duck in the oven with apples in the recipe we have selected.
Video recipe for cooking duck meat in the oven with apples in the sleeve
The following video recipe perfectly shows all the benefits of cooking main dishes up your sleeve. After all, it allows you to quickly and easily create a real culinary masterpiece. At the same time, the sleeve can be used for marinating and baking meat. You just need to strictly follow the author’s instructions and his advice. Then the cooked duck meat in the sleeve will turn out tasty and appetizing.
Soft and very juicy duck in foil or sleeve in the oven - step-by-step recipe with photos
Cooking a whole duck carcass in foil or a sleeve is quite simple. With this baking, you can make it not only juicy and soft, but also rosy. Our step-by-step recipe with photos will help housewives cook duck in foil in the oven easily and simply.
Ingredients for cooking juicy and soft duck carcass in the oven in foil or sleeve
- whole young duck - 1 pc.;
- soy sauce - 1.5 tbsp;
- water - 1 tbsp.;
- sugar - 1 tbsp;
- white dry wine- 1/2 tbsp;
- garlic - 2 cloves;
- green onions - 3-4 sprigs.
Step-by-step photo recipe for baking a soft and juicy duck in the oven in foil
How to bake a whole duck with apples in the oven so that it is juicy - a simple photo recipe
You can bake duck meat with apples in a sleeve, foil or a simple form. But to get an original dish you need to pay attention Special attention apples used. Sour varieties need to be supplemented with honey and sugar. Sweet apples combine harmoniously with lemon juice and spices. We suggest that you familiarize yourself with a simple recipe that will tell you in detail how to bake a whole duck in the oven along with sour apples so that it is juicy and soft.
Ingredients for cooking soft and juicy whole duck in the oven with apples
- apples - 4-5 pcs.;
- whole duck - 1 pc.;
- cinnamon - 1/4 tsp;
- honey - 1/2 tsp;
- sugar - 1 tbsp;
- cognac - 2 tbsp;
- carrots - 2-3 pcs.;
- onion - 2 pcs.;
- dried herbs - 1 tsp;
- beets - 1 pc.;
- spices - to taste.
A simple recipe with a photo of baking a whole juicy and soft duck with apples in the oven
How to cook duck so that it is soft and juicy in the oven - recipe with photo
A delicious duck can be baked not only in foil or in a whole sleeve. You can also cook her wings or thighs in an unusual way. We have selected the following recipe for housewives who want to know how to cook duck in the oven in half an hour so that it is soft and juicy.
Ingredients for roasting juicy and soft duck thighs
- duck thighs - 2 pcs.;
- salt - 3/4 tbsp;
- red wine - 2 tbsp;
- grated ginger - 1 tsp;
- garlic - 4 cloves;
- honey - 3 tbsp;
- spices - to taste.
Photo recipe for baking soft and juicy duck thighs in the oven
How to properly cook Peking duck at home - recipe with video
Tender Peking duck is an excellent addition to any side dish. It has a spicy taste and original appearance. The following recipe will tell you how to cook a whole Peking duck at home.
Video recipe for cooking Peking duck at home
By carefully studying the following recipe, you can prepare juicy Peking duck simply and quickly. But for this you will need to comply with special requirements for baking it: on a wire rack under foil. If you follow the author's recommendations, you can easily create such a culinary masterpiece.
How to cook duck in a sleeve with apples in the oven so that it is soft and juicy - video recipe
Duck stuffed with apples or oranges is perfect for serving on a holiday table. Soft poultry meat combined with fruits and citruses has a breathtaking aroma. At the same time, it is very simple to prepare: you just need to place the apples and the bird in the sleeve and start baking them. The simple recipe below will tell you how to cook duck in a sleeve with apples so that it is soft and juicy.
Step-by-step video recipe for baking juicy and soft duck meat with apples in the oven
It is recommended to use the recipe we have selected as a basis. With its help, you can learn how to bake a whole duck in a sleeve with apples, or bake duck thighs and wings on a bed of apples. In any case, using a sleeve will allow you to quickly and easily prepare original dish. The sleeve will allow the apples to bake well and keep the meat soft and juicy.
In this article, we have selected the best recipes for cooking duck meat with apples, potatoes and other ingredients. Step by step instructions with photos and videos they will tell you how you can prepare the main dish in foil, a sleeve, or a duck casserole. For example, soft and juicy duck in the oven is obtained when cooking in Peking style. Also unusual would be a whole baked bird with buckwheat and oranges. All instructions are easy to follow and will allow you to easily prepare an original dish.
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Chapter:
Hunter's kitchen
18th page
If you don't currently have game, use poultry with success.
And the result will exceed all expectations!
WATERFLY AND SWAMP GAME
MALLARDS AND TEALS
The meat of these wild ducks is highly prized; mallards and teals are called “noble” ducks. In spring, drakes have bright breeding plumage; in summer and autumn, you can distinguish a duck and a drake by appearance almost impossible. The average weight of a mallard duck is about 1 kg, and that of a mallard drake is about 1.5 kg.
There are several types of teal, the most common are the whistling teal and the cracking teal. Teal ducks are smaller than mallard ducks, their weight is 300-500 g.
Meat of all types of teal taste qualities one of the best among waterfowl.
Mallards and teals live everywhere and are the most common prey for sport hunting. Hunting for mallards and teals, as well as other waterfowl, is permitted from August to late autumn.
In spring, hunting drakes with a decoy duck is allowed.
The best ways to prepare dishes from mallard and teal meat are frying and stewing. When camping, it is recommended to roast them over a fire on a spit. Hot smoked teal are delicious. If necessary, you can make soup from this game.
Before cooking, it is recommended to marinate duck meat in a fairly strong, but not tart, marinade.
DIVING DUCKS
Of the diving ducks, the most common are goldeneye, tufted and sea duck, red-nosed, red-headed and white-eyed ducks, grebes (hunters do not use this dissonant name and prefer to call grebes loons, although the loon is a completely different bird).
Most diving ducks weigh about 0.8-1 kg, the red-billed duck weighs up to 1.5 kg. The meat of diving ducks has a fishy smell (the smell of blubber), to eliminate it you need to remove the skin from the carcass and clean the subcutaneous fat.
It is recommended to marinate diving duck carcasses for 12-24 hours in a fairly strong and tart marinade or soak them in cold water. The most delicious meat is found in goldeneye and red-headed duck (you don’t have to remove the skin from their carcasses).
Sport hunting and fishing for diving ducks are not widespread, due to the taste of their meat, although they are quite numerous. The best ways to prepare dishes from diving duck meat are stewing and frying with spices and seasonings. When traveling, you can roast them on a spit. It is not recommended to cook diving duck soup.
COOT (WATER CHEN)
This is a large marsh bird weighing about 1 kg. The coot has black plumage and a distinctive white patch on its head. It lives in small overgrown reservoirs and its numbers are significant.
Coot meat is quite tasty, although somewhat tough. It is recommended to marinate it before cooking.
The best cooking method is stewing with spices and seasonings.
When traveling, it is recommended to roast on a spit.
SWAMP KULICHES
Among the various swamp sandpipers, snipe, great snipe and wood snipe should be highlighted. These kulichs are called “red game” not only for the excellent taste of their meat, but also for the difficulty of hunting them.
Externally, snipe, great snipe and garden snipe are similar, but differ in size.
Snipe weighs 100-120 g, snipe (German name “snipe”, which means double sandpiper) about 200 g, and snipe is about half the size of snipe and weighs only 60-70 g.
Other waders that are worth hunting include godwit, turukhtan, and scutum.
The best time to hunt waders is August (local birds) and September (snipe rashes and migratory spearfish).
A well-aimed hunter with a good tracking dog will definitely bring back a bunch of this excellent-tasting game from the swamp.
In “Notes of a rifle hunter of the Orenburg province” S.T. Aksakov wrote that “snipe, great snipe and garden snipe are known for the extraordinary delicacy of their taste.”
It is recommended to cook them ungutted.
Onions, garlic, bay leaves and other spices are contraindicated when preparing dishes from these Easter cakes.
HOW TO BAKE DUCK
This is one of the fastest and best ways. All ducks are very fatty, so you need to pierce all the fatty places with a small stick and get rid of as much as possible. more fat
Then place the duck in a baking dish with a baking rack. You can make a grill at home by crumpling up several sheets of foil and placing them on the bottom. This will allow air to circulate around the roasting duck. Season with salt and black pepper, and there should be quite a lot of salt, thanks to it the duck will be crispy.” A duck weighing 1.8 kg should be baked in the middle of the oven at 230°C for 1 hour 50 minutes.
During roasting, remove the duck 3 times and baste with any juices that are released. When the duck is ready, do not discard the remaining fat, but store it in a jug in the refrigerator. It will keep for 2-3 months and is great for baking potatoes.
Let the duck rest for 20 minutes before carving.
DUCK DISHES
WILD DUCK WITH MUSHROOM SAUCE
Ingredients
For 1 duck: 250 g fresh mushrooms, 3-4 tbsp. spoons of oil, 1 tbsp. spoon of flour, 1 glass of cream, 1/2 teaspoon of sugar.
Preparation
Gut the wild duck, wash it and press it under pressure. Leave for several hours to flatten the duck. Then add salt and simmer in a pan with butter. Sprinkle the finished duck with black pepper.
Serve with mushroom sauce. Fresh mushrooms peel, rinse, chop, sprinkle with salt and pepper, simmer for butter. When the mushrooms are almost ready, add the dried flour, then pour in a little water, season with cream and sugar. Boil for a few minutes and pour over the duck.
ROASTED WILD DUCK
First way
Ingredients
1 duck, 1 glass of jelly or jam.
Prepare and fry the wild duck as you would any large poultry. A well-fed duck should be fried in its own fat for 30-35 minutes.
Serve with any juice left over from frying.
Serve separately blackcurrant jelly or lingonberry jam with apples.
Second way
Ingredients
For 6 servings: wild duck (1.5 kg), 2 sour apples, 2 onions, 1 teaspoon salt, a pinch of white pepper, 3 tbsp. tablespoons butter, 100 g lard in thin slices, 4 juniper berries, 1/4 liter of hot game broth, 1/2 cup dry red wine, 1 teaspoon starch, 2 tbsp. spoons of cream.
Cut the apples into 8 pieces, core them, then cut each slice in half. Cut the onions into 8 pieces. Preheat the oven to 220°C. Rub the inside of the duck with salt and pepper. Heat the oil on the stove and fry the duck, covering it with slices of lard.
Add apples, onions and juniper berries, pour in 1/2 cup of broth and place in the very bottom of the oven for 1 hour.
Periodically baste the duck with rendered fat and hot broth. Leave the cooked duck in the switched off oven.
Prepare the sauce by slightly diluting the rendered fat with water, mix it with wine, add starch and cream.
Third way
Prepare the wild duck in the same way as any other large bird, add 1 onion and 1 tbsp. spoon of salt. If the duck has a fishy smell, pour a little boiling water into a baking sheet, put the duck there and place in a preheated (up to 200°C) oven for 10 minutes, often pouring boiling water from the baking sheet onto the duck. This will reduce the fishy taste somewhat. Cool the duck, sprinkle lightly with flour, rub with salt and pepper, place in a roasting pan with 2 tbsp. spoons of butter or lard and fry for 15-20 minutes. Do not overcook so that the duck does not lose its flavor. Serve with sauce (see sauces).
WILD DUCK STEW
Ingredients
For 1 kg of wild duck: 4 tbsp. spoons of fat, 100 g of roots (parsley, celery), 1 tbsp. spoon of flour, 3 tbsp. spoons of sour cream, spices.
Preparation
Rub the prepared duck with salt and pepper and fry in a frying pan, then in the oven until golden brown. After that, pour hot water, add aromatic roots, bay leaf and simmer until tender. Divide the duck into portions, place on a dish, pour over the sauce made from the liquid in which the bird was stewed, adding flour and sour cream.
Serve with boiled potatoes, salad fresh vegetables and fruits.
WILD DUCK SOUP AND Roast WITH ONIONS AND TOMATOES
Ingredients
For 1 duck or 2 teals: 3 liters of water, 100 g butter, 1 egg, 1 tbsp. a spoonful of flour, 2-3 cloves of garlic, fresh tomatoes, ground red pepper and cinnamon on the tip of a knife, herbs (dill, cilantro, parsley), salt.
Preparation
The broth and boiled meat of fatty ducks often have a specific fishy taste. To eliminate it, we can recommend the following preparation method.
Finely chop several onions and fry in butter until Pink colour. Remove the boiled ducks from the pan and cut into pieces. Put the fried onion into the boiling broth, add chopped herbs and let it boil for 10 minutes.
Then place ripe tomatoes in the boiling broth and cook for about 5 minutes. Remove the onions and tomatoes from the broth. Remove the skin from the tomatoes and mash with finely chopped garlic. Mix pieces of boiled duck with onions, mashed tomatoes, add butter, ground red pepper, a tablespoon of flour and simmer over low heat for 5-10 minutes. It will be hot.
To prepare the soup, dilute a spoonful of flour in the broth. To prevent lumps from forming, it is recommended to pre-fry the flour in a frying pan with butter. Add a little cinnamon and ground red pepper to the broth. Then whisk in a mug a raw egg, pour into the boiling broth, stir vigorously and immediately remove the pan from the heat.
Add finely chopped herbs to the finished soup.
ROAST DUCK WITH tarragon
Ingredients
For 1 duck: 40 g butter, 1 glass broth, 25 g potato flour, tarragon, salt, pepper.
Preparation
Melt the butter in a duck pot or deep frying pan and fry the duck on all sides. Pour in the broth, add 1-2 sprigs of tarragon, cover tightly (preferably hermetically) and place in a low-heat oven for 2 hours. Then strain the sauce, mix with potato flour, add finely chopped tarragon.
If desired, instead of tarragon, you can add the juice of one lemon to the sauce.
DUCK, GOOSE, ROASTED WITH APPLES
Ingredients
For 1 goose: 1-1.5 kg of fruit, 2 tbsp. spoons of butter; for 1 duck - half as much.
Preparation
Stuff the prepared goose with apples, cored and cut into slices. Sew up the hole in the peritoneum with thread.
In this form, place the goose with its back in the frying pan (in the goose pan), add 1/2 cup of water and put it in the oven to fry. While frying the goose, it is necessary to baste it several times with rendered fat and juice. Fry for 1.5-2 hours.
Before serving, remove the strings from the goose, remove the apples, place them on a dish, cut the goose into pieces and place on the apples.
Can also be served whole. You can cook duck with apples in the same way.
Goose and duck stuffed with apples are fried in the same way.
Serve them as a side dish with baked apples, steamed quince, stewed plums and cabbage, buckwheat porridge(crumbly) or potatoes.
ROASTED DUCK WITH LEMON
Ingredients
For 1 duck: 40 g butter, 1 glass broth, 25 g potato flour, spices.
Preparation
Melt the butter in a deep frying pan or casserole dish and fry the duck in it, turning on both sides. Pour in the broth, add 1-2 sprigs of tarragon, cover tightly and place in the oven over low heat for 2 hours.
Once ready, strain the sauce and add finely chopped tarragon.
If there is no tarragon, add lemon juice to the sauce.
DUCK STEW
Ingredients
For 2-3 teals: 500-800 g of potatoes, 100 g of melted butter, pepper and salt to taste.
Preparation
To prepare such a dish, they take small ducks - teal and shovelers - from autumn shooting. At this time they are especially well-fed.
Cut selected potatoes into a casserole dish. Place melted butter on top. Simmer in the oven or Russian oven until cooked, that is, until the meat is properly soft, when the bones separate freely.
DUCK WITH CABBAGE
Ingredients
For 1 duck: 1 head of cabbage, 1 tbsp. a spoonful of crackers, game sauce, pepper and salt to taste.
Preparation
Boil a head of cabbage in salted water until soft. Then drain it in a colander and cut into small pieces. Cut the cooked duck into pieces and place in a saucepan with cabbage. Sprinkle with croutons, pour over the sauce, put in the oven and bake.
You can serve fried potatoes or peas with the finished duck.
ROAST WILD DUCK
Ingredients
For 1 duck: 50 g ham, 100 g lard, 1 onion, 1 celery, 1 glass white wine, 1 glass broth, 1 Bell pepper, 1 teaspoon of sugar, 1/2 bay leaf, pepper and salt to taste.
Preparation
Pluck the wild duck, gut it, wash it, salt it, place it on a baking sheet, pour lard over it and brown it in the oven on all sides. After this, remove the duck from the baking sheet, and add the head, cut into circles, into the fat remaining in it onions, chopped ham and a head of celery into squares.
Fry all this in lard, and then add broth and dry white wine.
Salt the sauce, add sweet red pepper, a little sugar and bay leaf. Cut the half-cooked duck into pieces, place in a duck pot or other deep dish, pour in the sauce and simmer until done.
When the duck is ready, place it on a platter, pour the sauce over it and serve.
COOKING COOT AND DIVING DUCK
Coot requires a special approach to its cutting and preparation. So that the meat does not have unpleasant odor and taste, it needs to be skinned with feathers, gutted, and all skin fat removed. The skin is easily removed by making an incision around the neck and along the back. You can cut two large slices of meat from the stomach without opening it.
It is also important to properly cut the coot carcass. Separate the legs and breast from the spine (this removes almost all the edible meat). Separate the breast along with the wings and cut in half lengthwise. It is not recommended to cook the bone part of the spine along with the breast and legs, because it gives a not entirely pleasant taste and smell. After this cutting, the coot will yield four pieces of meat weighing about 400 g.
If a coot is cut correctly, its meat will have an excellent taste both fried and stewed. Before starting cooking, wash the pieces of meat (this should not be done before) and dry. It is better to cook with vegetable oil. Salt after the crust has formed golden brown.
More the hard way cooking coot
Before cooking, soak the pieces of meat in the marinade of the following composition:
1 glass of water, 1 glass of fruit vinegar, dry wine, diluted lemon juice or diluted table vinegar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 finely chopped medium-sized onion, 1 finely chopped carrot, bay leaf , 1 teaspoon each of finely chopped dill, celery, parsley.
Mix everything, bring to a boil and simmer for 5 minutes. Cool.
Pour the marinade over the meat and marinate for several hours in a cool place.
Fry the coot pieces marinated in this way in vegetable oil until golden brown, season with pepper and salt to taste, then pour in the marinade and simmer in it until fully cooked, i.e. when the meat becomes easy to separate from the bones.
As a marinade, you can also use a mixture of vegetable and fruit juices and diluted pastes (cherry plum, dogwood, tomato).
It is best to serve fried potatoes as a side dish.
In a similar way (with skinning and feathers removed), you can prepare diving ducks (golden duck, red-headed duck, tufted duck, etc.)
DISHES FROM COOT AND DIVING DUCK
COOT STEWED WITH JUNIPER BERRIES
(in a camp manner)
Ingredients
For 1 coot: 1-2 onions, 1-2 tbsp. spoons of juniper berries, 4-5 cloves of garlic, 50 g of vegetable or butter, 2 tbsp. spoons of flour. Salt and other spices to taste.
Preparation
Remove the skin and feathers from the coot carcass, clean it of subcutaneous fat, cut it into 4-6 pieces and marinate the meat for 12-24 hours or soak in cold water. Fry onions in vegetable oil in a cauldron.
Place pieces of meat on a fork, dip in vegetable oil and hold over the coals of the fire until a crust forms. Place pieces of meat into the cauldron on top of the fried onions.
Pour a glass of boiling water and simmer for approximately 1 hour.
15 minutes before readiness, add salt, add ripe (blue) juniper berries, peeled garlic cloves, spices (black or red pepper, bay leaf), add browned flour to thicken the sauce.
DIVING DUCKS BAKED ON SPIT
Ingredients
For 1 carcass: 200-300 g of filling (pickled mushrooms, fruits, berries), 100-150 g of lard.
Preparation
Remove the skin and feathers from the dives/clean the carcasses of subcutaneous fat and marinate for 12-24 hours or keep in cold water.
Secure the carcasses on a spit, fill the inner cavity with pickled mushrooms, putting small pieces of lard or a spoonful of butter there.
Instead of mushrooms, you can use wild or garden apples and plums. Wrap the carcasses in thin slices of lard and wrap them with thick threads or twine. Bake over the coals of a fire, first until a crust forms for more high fire, then - on moderate - about 1 hour, avoiding burning.
This method can be used to prepare mallard, teal, and coot.
Mallards, teals, goldeneyes and red-headed ducks do not need to be skinned.
SNIPEL AND GRAINED SNUPEL
Ingredients
For 1 great snipe: 30-50 g lard or 10-20 g butter.
Preparation
It is recommended to cook this game undetected. Pluck the birds; instead of singeing, clean the remaining feathers and down with a piece of lard wrapped in canvas. Do not remove the head, but tuck it under the wing. Wrap the carcasses in thin slices of lard and wrap them with thick threads. Instead of lard, you can generously grease the carcasses with butter and wrap them in currant leaves.
Fry in a massive roasting pan large quantities lard or butter. First place the Easter cakes on their backs in a preheated roasting pan. The fact is that the shot that hit the bird can break gallbladder. Therefore, it is better if the bitter juice that will be released during frying flows onto the less fleshy back.
Fry snipe and snipe for no more than 12-15 minutes. The insides of the birds are sintered into a compact lump and are easily removed from the finished carcass.
Woodcock can also be cooked this way.
FIELD DUCK CONDER
Ingredients
For 5-7 servings: 1 mallard or 3-4 teal, 50 g bacon (pork fat), 4 onions, 4 carrots, potatoes, 2/3 faceted glass of cereals (millet, buckwheat, pearl barley, rice), spices, salt, roots, greens.
Preparation
Wash the harvested bird, pour boiling water over it, pluck it, scorch it over a fire, and wash it. Then separate the head and paws and gut them. Throw away the entrails.
Pour 2/3 of water into a cauldron or saucepan, put 2 peeled whole onions, 2 carrots, 2 bay leaves, 5-6 cloves of garlic, 10-15 black peppercorns. Cook until ducks are done. Remove the ducks into a separate bowl and divide into portions.
Everything else, except the fat, should be thrown away.
Put diced potatoes, carrots into the cauldron with the broth, add washed millet or barley (rice or buckwheat - 20 minutes before readiness). Peel 2 onions and fry in lard. When the potatoes are ready, pour over the fry and cover thickly with finely chopped herbs (dill, parsley, cilantro).
Place the poultry meat in bowls and pour over the hot, aromatic broth.
The splendor of the dish is emphasized by a fresh cucumber and a slice of fresh black bread.
DUCK WITH APRICOTS
Ingredients
For 4 servings: 2 pieces of duck breast (250 g each), 4 shallots, 500 g apricots, 20 g butter, 1/2 spoon of coriander seeds, 1/2 teaspoon of pickled green peppercorns, 20 ml of dried apple wine, 2 teaspoons starch, white pepper, salt.
Preparation
Rinse the meat with water, pat dry with a napkin, and sprinkle with spices. Fry for 15 minutes, skin side down. Peel the onion and cut into slices. Wash the apricots, cut them in half, remove the pits. Drain the juice obtained during frying from the frying pan, turn the fillet over and fry for another 10 minutes, adding butter, shallots, coriander, and green pepper. Continue frying everything together. Pour in the wine, add the apricots and simmer for another 5 minutes.
Brew the juice drained from the frying pan with starch, salt and pepper.
Cut the duck breasts into small slices and place on plates along with the fruit halves and sauce.
It is good to serve boiled rice as a side dish.
DUCK BREAST WITH CHICORY
Ingredients
For 2 duck breasts with skin (300 g each): 2 tbsp. tablespoons melted butter, 1/2 teaspoon each salt and freshly ground white pepper, 3 chicory leaves, 2 tomatoes, 200 g zucchini, 1 onion, 1/2 teaspoon salt, 1 tbsp. spoon of lemon juice, 1 tbsp. spoon of maple syrup, 2 tbsp. spoons of walnut oil, 1 tbsp. spoon of chives rings.
Preparation
Wash the duck breasts, dry and fry for 20 minutes in melted butter, season with salt and pepper and cool. Peel the chicory leaves, wash with lukewarm water, dry, set aside a few leaves, cut the rest into rings. Cut the tomatoes crosswise from the bottom side, lower them a short time into boiling water, remove the skin and cut the pulp into small cubes.
Peel the zucchini and cut into cubes. Peel the onion and chop finely. Season all salad ingredients with salt, lemon juice, maple syrup and butter. Sprinkle the salad with chives.
Cut the duck breasts into thin slices, arrange on leaves and serve with salad.
DUCK IN ORANGES
Ingredients
Serves 6: 1 young cooked duck (about 1.6 kg), 375 ml hot chicken broth, 1 small carrot and onion, 1 parsley root, 3 oranges, 1 lemon, freshly ground white pepper, 2 tbsp. tablespoons vegetable oil, 70 g sugar, 4 tbsp. spoons of white wine vinegar, 4 tbsp. spoons of orange liqueur, 2 tbsp. spoons of starch, 2 tbsp. spoons of orange marmalade, 1 teaspoon of salt.
Preparation
Rinse the duck thoroughly inside and out cold water and dry well. Wash the carrots and parsley root under running water slightly warm water, dry and cut into small cubes. Peel the onion and also cut into small cubes. Thoroughly peel one orange and cut into slices with a sharp knife. Peel the zest from one orange and one lemon and cut into thin slices.
Preheat the oven to 200°C. Squeeze the juice from 2 oranges and a lemon and mix. Rub the inside of the duck with salt and pepper and shape it. Heat oil in a deep frying pan in the oven. Place the duck breast in the hot fat and fry for 15 minutes.
Place carrots, onions and parsley around the duck. Fry the duck on all sides for another 15 minutes, then place it on its back, pour over hot chicken broth and cook on the lower level of the oven for 25 minutes. Melt the sugar in a saucepan over low heat until golden yellow. Add orange zest and pulp, pour in orange juice and simmer over low heat for 30 minutes.
Place the finished duck on a preheated dish and leave for 10 minutes in the switched off oven.
Mix the juice released during frying after removing the fat with wine vinegar and orange juice and cook over low heat for 1 minute. Remove sauce from heat and stir in liqueur. Dilute starch with 2 tbsp. spoons of cold water, mix with the sauce, boil once and mix with jam. Season the sauce with salt and pepper to taste.
Remove threads from duck and chop.
Cover the duck with orange pulp and serve the sauce separately.
Serve almond croquettes and buttered beans with this dish.
If you want to get the most low-fat sauce, you need to cool the juice left over from frying and remove the fat that has hardened into a crust from the surface. Then reheat again before mixing with the vinegar and adding to the orange juice. Wrap the duck in double-folded aluminum foil and keep it hot in the oven at 80°C.
ROASTED WILD DUCK WITH MUSHROOMS, tarragon
Ingredients
For 1 young wild duck (1.5 kg): 125 ml chicken broth, 125 ml dry white wine, 200 g porcini mushrooms, 100 g bacon with meat layers, 1 onion, 2 teaspoons butter, 1 teaspoon dry tarragon, 4 tbsp. spoons of cognac, 300 g Tatar steak, 4 tbsp. spoons of breadcrumbs, 4 tbsp. tablespoons vegetable oil, 2 apples, 1 teaspoon salt, 1/2 teaspoon white pepper.
Preparation
Peel the mushrooms, wash and cut into thin slices. Cut half of the bacon into thin slices, the rest into small cubes. Peel the onion and chop finely. Melt the butter. Fry pieces of bacon and onion in it (until translucent), add mushrooms, season with tarragon, cognac, salt and pepper. Mix the fried filling with the Tartar steak and breadcrumbs.
Preheat the oven to 200°C. Wash the duck, dry it, stuff it, sew it up and shape it. Heat oil in a deep frying pan. Deep fry the duck in it and cook on the lower level of the oven for 1.5 hours. Peel the apples, cut into 8 pieces, remove the core and add to the duck with chicken broth after 30 minutes. After an hour, pour in white wine and pour the juices over the duck.
Keep the finished duck warm in the oven turned off.
Strain the juice through a sieve, season with salt and pepper to taste and serve with the duck with potato dumplings and lingonberries.
DUCK WITH ALMOND
Ingredients
For 1 duck (1.8 kg): 1 clove of garlic, 500 ml water, 250 ml dry sherry, 1 onion, 125 ml oil, 150 g peeled almonds, 1 tbsp. spoon of starch, 1 pinch of freshly ground white pepper and sugar, 4 tbsp. spoons of soy sauce, 1/2 teaspoon of salt.
Preparation
Wash and dry the duck and giblets. Peel the garlic and cut into 4 parts. Separate the neck and wings from the duck and cook them in salted water with sherry, garlic and giblets.
Cut the duck into 4 parts, place in boiling broth and cook over low heat for 1 hour. Strain the broth, remove the fat and let the broth boil over high heat to 375 ml. Separate the duck meat from the bones. Peel the onion and cut into rings. Heat the oil in a deep frying pan, fry the almonds and onions until golden brown. Brown and remove from the pan. Fry the duck pieces in oil, skin side down, until brown and keep warm in a frying pan.
Dilute the starch with cold water, add to the broth, season with pepper, sugar and soy sauce to taste and pour the gravy over the duck with onions and almonds.
DUCK WITH ONION
Ingredients
For 6-8 servings: duck - 1.5-2 kg, 150 g pork fat, 100 ml table white wine, 1 -1.5 kg onions (small), 25 g flour, 10 g sugar, pepper, salt.
Preparation
Sprinkle the processed carcass with salt, pepper and fry until golden brown. Then add hot water, wine and simmer, turning occasionally. During stewing, add peeled onions, and then a mixture of sautéed flour and sugar, diluted with water. Place the finished duck on a plate.
Garnish with onions and pour over the sauce.
MARINATED DUCK
Ingredients
For 8 servings: 2 fat ducks, 2 kg each, 100 g sea salt, 1 teaspoon freshly ground white pepper, 1 teaspoon dried thyme, 100 g lard.
Preparation
First way
Gut the duck, trim it, cut it into 8 pieces, wash it, dry it, cut off all the fat and set it aside. Mix salt with pepper and thyme. Rub the duck pieces with this mixture, place in a large earthenware bowl, sprinkle with the remaining spicy mixture and place in a cool place under closed lid for 24 hours. Melt the trimmed duck fat together with lard. Place the poultry pieces in liquid fat and simmer for 1-2 hours, covered, without frying. After an hour, check the dish for readiness: pierce the thigh with a thick needle. If the duck is ready, the meat juice is clear and light.
Remove the finished pieces from the bones, place the meat in layers in an earthenware pot and pour over a small amount of cooled fat. The fat should cover the meat by approximately 2 cm. Cover the pot with aluminum foil, a lid or a plate and place under pressure in a cold cellar or refrigerator for 24 hours. If only part of the meat is used, you should melt the fat again and pour it over the remaining meat.
Duck can be stored for about 10 weeks. Before eating, fry the duck pieces in a frying pan in the oven at 200°C until crispy brown.
This dish goes well with red cabbage, chestnuts and potato croquettes.
Second way
Chop the gutted and washed young duck into portions.
Place the pieces of meat in a pan with the marinade for 3-4 hours. To prepare, take 1/2 cup sunflower oil, finely chopped 2-3 onions, a handful of parsley, a few slices of lemon, bay leaf, a glass of water, 15-20 black peppercorns, vinegar and salt to taste.
A French dish that takes time.
WILD DUCK WITH CHAMPIGNONS AND CAPERS
Ingredients
For 2-3 ducks: 100 g bacon.
For the sauce: chop 1 saucer of champignons, add 1/2 jar of gherkins or capers, pour in 2 tablespoons of oil, 1 spoon of flour, stir, boil.
Preparation
Clean 2-3 ducks, season with salt, stuff with 100 g of bacon, fry on a spit, pouring oil over them. Cut into 4 parts, place on a plate, pour over the sauce.
Sprinkle with parsley and breadcrumbs.
ROASTED DUCK WITH TURNIP
Ingredients
For 1 medium-sized wushu: 50 g butter, 8 turnip roots, 1 cup onion seedlings, celery, spices, salt to taste.
Preparation
Roast the duck in the oven, just like the goose. Chop the carcass into pieces and place in a pot (saucepan). Fry the heads of onion seedlings and turnips cut into slices in butter and place in a pot with the duck. Pour in the juice obtained after frying the duck, add finely chopped celery, spices, cover the pot with a lid and place in a preheated oven.
Simmer until all ingredients are cooked (20-25 minutes).
Serve in a pot, removing the bouquet of spices, or on a platter, pouring oil over it.
DUCK WITH NOODLES AND MUSHROOMS
Ingredients
For a medium-sized duck: 200 g homemade noodles, 5-6 pcs. dried mushrooms, 50 g butter, 2 eggs, 1 tbsp. spoon of flour, 1 glass of sour cream, carrots, 1 parsley root, salt, ground pepper to taste.
Preparation
Boil the noodles in salted water and drain them in a colander. Pour water (2 cups) over the mushrooms and boil (do not throw away the broth). Finely chop the boiled mushrooms, set aside 2 tablespoons of mushrooms for the sauce, and mix the rest with noodles, eggs, butter, salt and pepper. Stuff the prepared duck with noodles and mushrooms and sew it up.
Place the duck in a saucepan, pour in the mushroom broth, add chopped parsley and carrots and simmer until the duck is cooked. Prepare the sauce: pour the mushroom broth left over from stewing the duck into a frying pan with flour, stir it, add 2-3 tbsp. spoons of chopped mushrooms, sour cream, bring to a boil.
Remove the threads and minced meat from the finished duck, place it on a dish, place the minced meat around and pour the sauce over everything.
DUCK BREAST WITH MANGO AND POTATO ROSETTES
Ingredients
For 1 duck breast: 1/2 cup broth, 2 tbsp. spoons of liqueur, 1 mango, 5-6 potatoes, 2 yolks, 30 g butter, 1 onion, 5 black peppercorns, ground pepper and salt to taste.
Preparation
Peel the mango and cut in half. Cut one half into cubes, the other into thin strips.
Boil the potatoes, crush them together with the egg yolks, adding salt and pepper. Place mashed potatoes in the form of rosettes on an oiled baking sheet, place in the oven, heated to 200°C, and bake for 10 minutes.
Season the duck breast with salt and pepper. Fry in oil for 10 minutes on both sides. Wrap in foil.
Peel and chop the onion, simmer in oil until transparent. Pour the onion with broth and liqueur and simmer a little. Then add mango cubes, peppercorns, mango strips and heat quickly.
Cut the duck breast into slices and place on a plate like a fan with mango strips.
Serve with potato rosettes and sauce.
DUCK WITH RICE
Ingredients
For 6-8 servings: duck - 1.5-2 kg, 35 g vegetable oil, 120 g roots, 40 g onions, 50 g lard (lard), 60 g tomato paste, 50 g dried mushrooms, 200 g rice, 80 g butter, 50 g cheese, salt.
Preparation
Place chopped vegetables and lard in a pan with vegetable oil, and place the duck on top. After adding salt, simmer over medium heat. When the carcass is browned, add the tomato and pre-soaked mushrooms. Simmer until done.
Separately, fry the rice in butter, pour hot water over it and simmer over low heat; shortly before the end of stewing, add grated cheese.
Place the finished duck on a plate and place rice around it. Pour over the sauce in which it was stewed.
DUCK WITH OLIVES
Ingredients
For 4 servings: 1 duck weighing 2.5 kg, 2 teaspoons salt, 1 teaspoon ground red pepper, 1/2 teaspoon freshly ground black pepper, 1 glass dry white wine, 1 bay leaf, 1/2 tsp. . spoons of savory, 1 tbsp. spoon wheat flour, 3/4 cup chicken broth, 1.5 cups chopped olives.
Preparation
Wash the duck and cut out as much of it as possible internal fat. Season the duck with salt, black and red pepper. Place on a wire rack and place in an oven preheated to 220°C for 45 minutes, placing a baking sheet under the wire rack. Turn over occasionally to ensure all sides are cooked. Drain the melted fat from the pan, place the duck in the pan, pour in the wine, add bay leaf and savory. Reduce the oven temperature to 180°C and keep the duck in the oven for another 1 hour or until the meat is tender. Baste the duck frequently with juice to prevent it from burning.
Place the duck on a heated platter.
Place the baking sheet on low heat and add flour to the juice remaining on the baking sheet. Then pour in the chicken broth in a thin stream, stirring continuously until it boils. Add the olives and keep on low heat for another 5 minutes. Add salt to taste.
Cut the duck and pour the sauce over it.
ROAST DUCK WITH FIGS
Ingredients
For 4 servings: duck weighing 1.5-2 kg, 80-100 g butter, 16 fresh figs, 2 glasses of dry white wine, 2 finely chopped onions, 2 carrots, 1 clove of garlic 1/4 teaspoon of dried savory or a pinch of marjoram, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 500 g veal bones, orange zest.
Preparation
Pour dry white wine over the figs the day before cooking the duck.
Rub the duck with salt and pepper, put inside a piece of butter and grated orange zest. Place 50-60 g of butter in a roasting pan, add the duck and add another 25-30 g of butter on top of the duck. Place the roasting pan, uncovered, in an oven preheated to 220°C for 15 minutes to brown the duck. Drain the oil, turn the duck over, brown the other side and pour the wine containing the figs into the roasting pan. Add 1-1.5 cups of strained broth (make the broth from veal bones, duck offal; add onions, carrots, garlic and savory or marjoram). After 5 minutes, cover the roasting pan with a lid, reduce heat and keep the duck in the oven for another 1 hour or until the duck is tender.
Remove the duck, turn up the heat and place the roasting pan with the remaining juices back in the oven for 15 minutes, bringing the juices to a strong boil to reduce the amount. Then put the figs in the juice for 5-10 minutes, depending on the degree of ripeness of the berries. Remove the figs and arrange them around the duck.
Cool the sauce and skim off the fat. Reheat the sauce and pour it over the duck and figs.
Serve duck with green salad.
DUCK FILLED WITH PORK LARD
Ingredients
For 4-6 servings: 1 large or 2 small ducks, 100 g lard (lard), cut into thin slices measuring 3x2 cm, 2 small onions, 1 clove of garlic, 3 tbsp. tablespoons finely chopped parsley, 1 bay leaf, 1 sprig of savory or dill, 2-3 sprigs of basil, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, a pinch of Nutmeg, 2 cups dry white wine, 2 cups water, 3 tbsp. spoons of cognac.
Preparation
Finely chop parsley, onion, garlic, bay leaf, savory, basil and mix with salt, nutmeg and pepper. Wrap this mixture in slices of lard. Make cuts all over the duck, stuff it with lard tubes and a spicy mixture. Tie the legs and wings of the duck with a gauze ribbon, place the duck in a roasting pan or pan and pour in white wine, water and cognac.
Cover the Dutch oven or saucepan with a lid and place it over low heat for 3-4 hours. The juice should be boiled so much that when cold it hardens into jelly. When the duck is ready, place it on a dish, cool the juice, remove the fat from it, reheat and pour it over the duck. Leave the duck on the platter until set.
Serve the duck whole, as it will be very soft and can be easily cut on the table.
If the duck is served with baked potatoes, then instead of butter, you can serve mayonnaise with the potatoes, after mixing it with garlic crushed in a mortar.
ROAST DUCK ON CROUTON
Ingredients
For 4-6 servings: 1 duck weighing 1.5-1.8 kg, 2-3 tbsp. spoons of butter or olive (corn) oil, 100-125 g of lard (lard), 20 small onions, 1 tbsp. spoon of wheat flour, 2 cups of vegetable broth, 1.5 teaspoons of salt, 1/4 teaspoon of freshly ground black pepper, 2 tbsp. spoons of finely chopped leeks, 1 tbsp. a spoonful of celery greens, 1 sprig of savory or dill, 1 teaspoon of ground red pepper, 1 tbsp. a spoonful of sugar, 200 g of white wheat bread, 250 g of apple or blackcurrant jam.
Preparation
In a Dutch oven, fry sliced lard and 20 small onions whole in butter or olive (corn) oil. Tie the legs and wings of the duck with a gauze ribbon, place the duck in the roasting pan and brown on all sides. Sprinkle with flour, and when the flour turns light brown, add 2 cups of vegetable broth, salt, black pepper, leeks, celery, savory or dill, ground red pepper, sugar.
Cover the roasting pan and simmer over low heat for 1.5 hours or until the duck is tender.
Remove the duck from the roasting pan, but do not let it cool. Cool the juice. Skim off as much fat as possible, put the juice on high heat, boil it by 1/3 and rub the remaining juice through a sieve.
Meanwhile big piece white bread fry in butter or pork fat and spread with apple jam or blackcurrant jam. Place the duck on top and pour the juice over it.
Serve apple or blackcurrant confiture separately.
DUCK PATE
Ingredients
For 2 ducks: 500 g veal liver, 500 g lard, 2 tbsp. spoons of butter, 2 tbsp. spoons of grated bread, 4 yolks, 2 tbsp. spoons of flour, 1 teaspoon of sugar, salt, pepper and ginger to taste.
Preparation
Divide the well-washed ducks into pieces, sprinkle with salt, pepper and add a little ginger. Put butter in a saucepan, boil, add cut ducks. When they are slightly browned, pour in strong broth and simmer until half cooked.
Stew the veal liver with lard, grate it, add fresh lard minced through a meat grinder, grated bread, yolk, salt, pepper and mix everything well. Place thin slices of fresh lard on the bottom of the pan, and pieces of duck on them, layering them with minced meat, cover the top with a thin layer of dough and put in the oven for an hour.
Separately make a sauce from a strong broth or from the broth in which the duck was stewed.
Season the sauce with flour and butter, tint with fried sugar.
STEWED MALLAND DAKKS
Ingredients
For the sauce: 1 tbsp. spoon of flour, 2-3 spoons of fat, 1.5 cups hot water, 2-3 tbsp. spoons of sour milk. For 1 kg of mallards: 1/2 cup fat, 1-2 carrots, 1 onion, 1/4 celery root, 2-3 parsley roots, 1 bay leaf; pepper, cloves and salt to taste.
Preparation
Soak the processed mallard carcasses in the marinade for 8-10 hours, then remove, rinse, dry with a napkin and cut into 2 parts each. Place the prepared duck pieces in a shallow pan with fat, fry and then place on a plate. In the remaining fat, lightly simmer finely chopped carrots, a quarter of celery root, parsley root and a small head of onion.
Place the meat back into the pan, pour in 1.5 cups of hot water, add salt to taste, black peppercorns, bay leaf, cloves and cover with a lid. Simmer over low heat until the meat is completely cooked, periodically adding a little water.
Place the finished ducks on a plate and place in warm place, and pass the sauce through a sieve.
Separately, saute the flour in fat, pour in hot water, strain the sauce formed during stewing, and boil for 7-8 minutes over low heat. After removing the sauce from the heat, season it with whipped sour milk and pour it over the ducks.
Serve with mashed potatoes or pilaf and red cabbage salad.
APPLE-CHESTNUT FILLING
FOR THE WILD DUCK
Ingredients
For 1 duck: 500 g sour apples, 500 g chestnuts, 1 glass of red wine. For the sauce: 1 tbsp. spoon of flour, 2-3 tablespoons of fat, 1.5 cups of hot water, 2-3 tbsp. spoons of sour milk.
Preparation
Cut the sour apples into 8 parts, remove the middle, peel and marinate in dry red wine under a closed lid until the apple slices turn pink; it will take about two hours.
Cut the chestnuts crosswise, fry on a baking sheet in the oven at 220°C for 30 minutes, until the skin begins to burst; After 10 minutes, pour 1 cup of cold water onto the baking sheet to prevent the chestnuts from drying out. Then peel the slightly cooled chestnuts and mix with the apples.
Mix 1/2 cup of vegetable oil with a pinch of white and pink pepper and grease the bird with this mixture inside and out, and also rub 1/2 teaspoon of salt on the inside. Place the apple-chestnut filling into the belly. Sew up the bird. During frying, re-brush it, first with spiced oil, and then sprinkle with red wine.
This filling is not only traditional; "Christmas" for turkey or goose, but great for wild duck. Chestnuts can be replaced with pitted prunes soaked in a small amount of dry white wine.
For large birds, the apple-chestnut filling can also be supplemented with cubes of white bread fried in butter and chopped almonds; for wild birds, apples can be replaced with seedless grapes, cut in half.
The quantities indicated are for medium-sized poultry.
DUCK IN ENGLISH
Ingredients
For 2 ducks: 300 g bacon, 100 g butter, 3 onions, 2 tbsp. spoons of bread crumbs or crackers, parsley, pepper and salt to taste.
Preparation
Gut young ducks, wash, dry, salt and pepper. Sauté finely chopped onion in butter along with bacon, previously scalded with boiling water and cut into strips. Then add bread crumbs, stir and sprinkle with finely chopped parsley.
Stuff the duck carcasses with the prepared minced meat and sew them up. Grease the stuffed ducks with oil and bake, basting with oil from time to time.
When releasing the ducks, cut them lengthwise (in half) and pour in the juice in which they were baked.
Serve with vegetable salad.
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Duck meat is an incredibly tasty, but specific product. To cook this deliciously wild bird you need to know how to do it correctly, so as not only not to spoil the meat, but also to reveal the taste.
Preparing the bird
Most often, a wild duck ends up on the table in its original form - with feathers, unprocessed and ungutted. Therefore, first of all, we need to prepare her for further manipulations:
- Pour boiling water over the bird or place it in a container of boiling water for a couple of minutes. This will make it easier to remove the feathers, and they will not fly around the room. If it is possible to do this on open space, then it is better to take advantage of this opportunity;
- To remove small feathers and hairs that are not visible to the eye, the duck needs to be slightly scorched over a fire. You can do this using gas stove, you can use a torch. To prevent the bird's skin from being particularly damaged, you need to rub it with flour or coarse bran;
- Next you need to remove the fraction. This is done to protect the teeth of those who will eat the duck, because iron can easily break a tooth;
- After the outside of the duck looks familiar, it’s worth working on its insides. First, use a sharp knife to separate the ends of the wings, head and legs. The head and other innards can be saved for making soups, stews and other dishes. Then remove the giblets and intestines with the esophagus. This can be done through an incision in the abdomen;
- As soon as unnecessary parts are removed, wash the bird thoroughly inside and outside with cold water with high pressure;
- To get rid of the specific smell of swamp and fish, the bird is kept in the refrigerator for several days, so not only will the smell disappear, but the bird will also “ripen”;
- If you don’t want to wait, but the smell bothers you, you will have to cut off the skin and upper layer fat
After all the manipulations done, all that remains is to choose a recipe and cook the bird!
Wild duck shulum
| Ingredients | Quantity |
|---|---|
| wild ducks (meat is taken based on the number of people) - | a couple of carcasses |
| potato - | 4 things. |
| carrot - | one big one |
| onion - | one big one |
| sour apple - | 1 PC. |
| tomato - | 1 PC. |
| vegetable oil - | for frying |
| salt, garlic and peppercorns - | taste |
| Cooking time: 120 minutes | Calorie content per 100 grams: 280 Kcal |
Shulum is delicious soup, which is prepared from any meat so that there is a lot of meat. Shulum is tasty with a variety of meats, but it is especially tasty to cook it from wild duck according to an old recipe.
- Chop the carcasses into portions and quickly fry until golden brown in vegetable oil in a cauldron;
- Then add water and bring to a boil;
- As soon as the shulum boils, skim off the resulting foam, add salt and put in the whole peeled onion;
- Reduce heat, cover the cauldron and cook the meat for an hour and a half;
- Remove the onion an hour after the soup boils;
- Peel carrots and potatoes and cut into cubes;
- As soon as the onion is removed, throw carrots, peeled and cut into large pieces of tomato, and a whole sour apple into the soup;
- Throw potatoes and chopped garlic along with pepper into the soup an hour after the start of boiling;
- As soon as the apple begins to boil, remove it and throw it away;
- As soon as the potatoes and meat are ready, turn off the heat and pour the soup.
Soup recipe
It is best to cook duck in this way directly in nature; it is in such an environment that the meat turns out especially tasty. But you can also prepare an equally delicious soup at home.
Products:
- duck meat – 1.5 kg;
- onions - 2 pcs.;
- tomatoes – 2 pcs.;
- potatoes – 4 pcs.;
- carrots – 2 pcs.;
- salt, pepper to taste;
- pickled cucumbers – 2 pcs.;
- a bunch of green onions.
Cooking time: 3 hours.
Calories: 220 calories.
- Cut the prepared carcass into medium pieces, place in a cauldron or pan with thick walls, add water and cook;
- As soon as the broth boils, remove the foam, add salt and pepper, and then cook over low heat under the lid for 2.5 hours until done;
- As soon as the meat is ready, increase the heat and let the broth boil again;
- Place potatoes, onions and carrots (all peeled and cut into cubes) into the broth;
- Boil the vegetables for 20 minutes, and then add finely chopped cucumbers and tomatoes to them. Cook for another 15 minutes;
- While the vegetables are cooking, you can remove the meat and separate it from the bones. You don't have to do this;
- Place the boneless meat in a cauldron and bring the soup to a boil again. Turn off the heat and pour into plates, garnish with chopped onion.
Roasted wild duck with apples
Apples and duck is a traditional combination that appears on festive tables for more than one hundred years. This is because baked wild meat with tender, slightly sour apples is incredibly tasty. How delicious is it to bake a whole wild duck in the oven? We will tell you further in order.
Products:
- wild duck – 1 pc.;
- 2 green apples;
- cloves – 3 pcs.;
- rosemary – 1 pc.;
- spices to taste;
- coarse salt;
- olive oil for greasing;
- medium bulb.
Time spent: 40 minutes.
Calories: 230 calories.
Stewed poultry in a slow cooker
How to cook wild duck in a slow cooker? Of course, put it out. Usually the game turns out a little dry, but using a slow cooker you can cook this bird extremely juicy along with vegetables.
- wild duck meat – 1.5 kg;
- carrot;
- bulb;
- a bunch of greenery;
- water – 1 liter;
- vegetable oil for lubricating the bowl;
- salt – ½ tsp;
- spices (ground ginger, thyme, rosemary, bay leaf) - to taste.
Required amount of cooking time: 120 minutes.
Calories: 240 calories.
- Cut the duck into 4 or more pieces, so that small portions come out;
- Grease the multicooker bowl with oil. Place the duck in it;
- Peel the vegetables and cut everything into half rings. Finely chop the greens;
- Place vegetables and herbs on the meat;
- Boil water, add all the spices to it and pour into the slow cooker;
- In the menu, select the “Extinguishing” mode and set the time - 1.5 hours;
- As soon as the timer sounds, remove the meat and serve with vegetables and any side dish.
Spit-roasted duck meat with fruit sauce and rice
This is very unusual recipe cooking duck meat. The dish should be cooked on a spit, which will allow you to get juicy meat, and the fruit sauce will add a special piquancy. It is recommended to take a handful of yellow rice as a side dish.
Ingredients:
- duck – 1 pc.;
- rice – 1 glass;
- sour cream – 4 tbsp. l;
- orange juice – ½ cup;
- diced pineapples – 1 cup;
- diced apples – ½ cup;
- spices to taste.
Cooking time: 1 hour.
Calories: 270 calories.
- Prepare the duck carcass, wash it and dry it well with a towel;
- Rub the duck skin well with salt, pepper and other spices to taste;
- Place the carcass on a spit and fry for 50 minutes;
- If the spit is electric, then there is no need to turn the meat, but if it is manual, then turn it every 5-10 minutes so that the meat is evenly fried;
- Coat the duck with sour cream on each side, then turn it over and grease it again;
- While the duck is heating on the spit, you need to prepare the side dish and sauce;
- Boil the rice in 2 cups of boiling water until tender;
- Place apples, pineapples and juice in a blender and mix well until smooth;
- Serve the finished meat with rice, topped with fruit sauce.
Culinary secrets
Cooking game is always a little difficult, since it does not often appear on the table and there are few skills in handling this meat. But if you carefully read recipes and use culinary tricks, then there will be nothing difficult in deliciously preparing and serving wild duck. Little secrets are:
- The specific odor is easily removed along with the skin and subcutaneous fat birds. If you want to preserve them, then you need to place the bird in a container with cold water and boil it, keep it in boiling water for a couple of minutes, then drain the water and cook the bird further according to the recipe;
- If the duck is being cooked on a grill or spit, it is worth placing a tray under it and collecting the draining fat and juices in order to baste the duck with these liquids again;
- Lingonberry and juniper jam goes well with duck meat;
- If you marinate the duck a little before cooking or soak it in water with lemon (you can use wine), the resulting meat will be spicy and juicy;
- Duck giblets and head can be used in soups and stews.
Using these simple tips, you can learn how to cook wild duck quickly and tasty. However, it is worth remembering that this meat is very difficult for the stomach and you should not eat it often or in large quantities. Everything is good in moderation!
If the husband is a passionate hunter, then this article will be very useful for wives. No more searching for information on how to prepare poultry for consumption, what can be cooked from wild duck, and so on. Everything is here!
We will also try to consider how to cook wild duck so that your dish becomes “number one” on the holiday table.
Cooking wild duck is not that easy. Its meat is tougher than that of poultry. Also, do not forget about the specific smell, which is not so easy to get rid of. But all these problems can be solved! Your dish will be remembered for a long time among your loved ones or friends only with delight. So, let's cook wild duck!
Bird species
There are several species of these birds. Each has its own characteristics. One type is suitable for frying, another - for stewing, the third - only for soup.
The following are the main varieties of wild ducks:
- Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as other species. Mallard is suitable for both stewing and frying.
- Teal weighs little. Total from 300 to 500 g. Also suitable for frying and stewing.
- Diving duck. The most delicious of the diving species is the red-nose duck. This is the most major representative of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed duck has a fairly strong fishy odor. It must first be kept in the marinade.
How to properly prepare game
If the bird comes to your kitchen in its original form, then it must be prepared for further cooking.
First you need to free it from feathers. How to pluck a wild duck? There are two ways:
- Dry method. The carcass must be picked upside down by the legs. With very quick movements, pull out the feathers against the growth direction. First remove on the chest, then on the back, shoulders and neck. The wings should be plucked last. Then, using the blunt side of a knife, remove the remaining small feathers and hairs, carefully roll the carcass in flour and scorch it over the fire. Afterwards, wash off all remaining flour and soot from the carcass in running water. This method is best used outside the home, for example, if you are in nature or at the dacha, since a lot of feathers and fluff will fly off the carcass.
- Hot method. Pour boiling water over the carcass or leave for 5 minutes. Then take out the carcass and remove all the feathers and fluff. Just as in the first case, roll the bird in flour and scorch it over a fire to remove small hairs and feathers.
After the first preparatory step, there is one more important one. All pellets must be removed from the meat. If this action is ignored, then most likely the shot will hit one of your guests and may break his tooth.
The next step is to gut the carcass. Remove the head, paws, wing tips and the entire intestine along with the esophagus. Then make a cut in the abdomen, take out all the tripe and rinse thoroughly under the tap.
To make the game even tastier after cooking, it is recommended to keep it in the refrigerator for 3-4 days. This way the taste will become even more expressive, and the “fishy smell” will disappear.
Recipes
How to cook wild duck? Below are the most delicious recipes cooking wild duck.
In the duck house
The following simple recipe will help you cook wild duck deliciously in a duck pot. Here the bird is cooked whole; there is no need to cut it into portions.
Ingredients:
- 1 duck carcass;
- 2 large green apples;
- 2 medium onions;
- ½ tbsp. broth;
- ½ tbsp. dry red wine;
- pepper, salt, spices;
- 2 tbsp. spoons 10% cream.
Cooking method:
- Rub salt, spices and pepper into the bird carcass. Fry.
- Prepare the apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
- Cut the onion into rings.
- Place the fried carcass in the duck pot, back up, and cover with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
- Place the duckling in the preheated oven for 2 hours.
- To make the bird juicy, you need to water it with the released fat from time to time.
- Cooked poultry should be dried before serving.
Game in the oven
Consider a recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe because you need to let the bird sit in the marinade.
Ingredients:
- 1 carcass;
- 1 onion;
- 1 carrot;
- 1 bottle of dry white wine;
- 1 - 2 stalks of celery;
- salt, pepper, bay leaf, rosemary, garlic, sage;
- olive oil.
How to cook wild duck in the oven:
- Cut the peeled vegetables into cubes.
- Place the carcass in a deep pan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
- Then remove it from the marinade, salt and pepper the inside. Fry until golden brown. Next, put it in a baking dish, cover it with vegetables from the marinade, and pour oil over it.
- Cover with foil and place in a preheated oven for 50 minutes. Periodically remove the duck and baste it with the released juice and remaining marinade.
- Divide the baked duck into parts, beat the vegetables and remaining juice with a blender. Simmer the duck along with the resulting sauce.
Roast
Roast wild duck is very aromatic and tasty! This preparation of wild duck does not take much time, since the bird does not need to be kept in the marinade.
Ingredients:
- 1 duck carcass;
- 3 liters of water;
- 3 cloves of garlic;
- 6 medium tomatoes;
- 3 onions;
- 150 g butter;
- red pepper, salt, parsley, dill, cinnamon.
Cooking steps:
- Divide the carcass into portions, boil in salted water, add a whole peeled onion and a bunch of parsley. This is necessary to eliminate a specific odor.
- Then drain the broth, add fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, place the tomatoes in water.
- Chop the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skins, chop with a blender, and put the prepared tomato mass back into the broth with the duck.
- Also add fried onions, peppers, garlic, and cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
- Then let the dish sit under the lid closed for another 10 minutes.
Shurpa soup
In another way, shurpa soup is also called shulyum. How to cook shulum from wild duck?
Ingredients:
- 1 wild duck carcass;
- 2 large potatoes;
- 1 sour green apple;
- ½ medium carrot;
- 1 onion;
- 2 small tomatoes;
- 2 bell peppers;
- 1 hot pepper;
- 3-4 cloves of garlic;
- urop, parsley;
- pepper, salt;
- coriander, can be replaced with suneli hops;
- sunflower oil.
How to cook:
- Divide the duck into parts and fry in a frying pan with vegetable oil. Then transfer to a saucepan with already boiling water. Cook until done, skimming off the foam.
- Chop carrots and onions and fry. Send them into boiling soup, add potatoes cut into cubes.
- After 10 minutes, add chopped pepper, tomato and apple cubes to the soup.
- Salt, pepper, add suneli hops or ground coriander. Keep on fire for another 10 minutes.
- The garlic, passed through a press, is also added to the boiling soup. Next add the greens and mix everything thoroughly.
- Then remove from heat and let the soup sit for another 10-15 minutes.
Duck cooked on fire
Cooking game at home requires a lot of effort. But if you are outdoors, you can use the following recipe. How to cook duck over a fire? Quick and hassle-free, you don’t even have to pluck the duck!
Gut the carcass, coat it with wet clay, bury it under a fire and bake for 2-3 hours. After digging up the duck, breaking the clay shell, all the feathers will fall off along with the shards. The bird is ready!
Cooking teal
How to cook teal? First you need to prepare the bird: pluck it, remove the entrails, etc. Take a small apple, preferably an Antonovka, and place it inside the bird. Season with salt and pepper, wrap in foil and place in the oven for 1.5 hours. Bon appetit!
Stewed game
How to stew wild duck? If everything is done correctly, the stewed game turns out very juicy and quite soft. So, wild duck: a recipe for stewed poultry.
Ingredients:
- 1 carcass;
- 200 ml red wine;
- 6 tbsp. butter;
- pepper, salt.
Cooking steps:
- Rinse the carcass thoroughly and fill with cold water. Keep the bird in the water for two hours.
- Then divide into portions, add pepper, salt, and fry.
- Transfer the meat to the duck pot, add wine, butter, simmer over high heat for about 1.5 hours, adding water from time to time.
- Then remove from heat and let it brew ready-made dish another 20 minutes.
Stewed duck with potatoes
This wild duck recipe is very similar to the previous one. Only vegetables are added to the dish.
Ingredients:
- 1 duck;
- 1 kg of potatoes;
- 2 medium carrots;
- 3 cloves of garlic;
- 2 large onions;
- 50 g mayonnaise;
- 3 tomatoes;
- pepper, salt, herbs.
How to cook wild duck with potatoes?
- Prepare the bird carcass: pluck, remove the entrails and rinse.
- Cut into pieces, rub them with pepper, garlic, and salt. Coat with mayonnaise, sprinkle with dill and parsley, let the duck brew for two hours.
- Peel the vegetables, cut the carrots and onions into cubes and fry, add chopped tomato, simmer for 5 minutes.
- Add the marinated duck to the vegetables and fry.
- Place everything in a duck casserole, add potatoes to the duck, pour water, add salt, pepper, herbs and chopped garlic.
- Place in an oven preheated to 200°C and simmer for an hour and a half.
What to serve the bird with
If you have completed the task of how to properly cook wild duck, then there is still one nuance left - what to serve it with.
Wild poultry goes especially well with rice or buckwheat porridge. Potatoes also go well together. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.
Either lingonberry or currant jam will go well with fried poultry. But they are served separately from each other.
The following trick will help you serve game effectively. First, place fruits on the dish, for example, apples, pineapples, oranges, and place portions of duck on top. Pour sauce over the top of the game and sprinkle with herbs.
Culinary tricks
For example, how to cook wild duck without smell? To make game lose its natural smell, the easiest way is to marinate it or boil it in salted water with herbs and vegetables until half cooked.
This leads to the second question. How to marinate wild duck?
There are a great variety of marinade methods. The simplest is a marinade made from red or white wine with the addition of spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.
Next point: how to soak a wild duck? If you don't have time to marinate the game, you can simply soak it. For example, in water with added salt and 6% vinegar for 30 minutes. This will soften the tough poultry meat.
All of the above wild duck dishes are sure to please you and your loved ones! Now you know how to cook wild bird. All wild duck recipes are not so difficult to execute; even a novice housewife can handle them.
Video
In our video you will find another one interesting way cooking roast game.
Duck in the oven photo © shutterstock
Today tochka.net will tell you how to cook wild duck in the oven.
Autumn is hunting season, and if your man is a lucky hunter, then you probably have to deal with his hunting trophies. Game has its own characteristics, which are best familiarized with before cooking wild duck in the oven.
By autumn, wild ducks are fattening up on fat, and if you want to get rid of excess fat, you can cut it off or pierce especially fatty parts of the duck with a toothpick and wait until it drains. Don’t rush to throw away duck fat - you can later use it to coat porridge or fry it.
The classic combination of duck and apples is perhaps the most successful option for cooking wild duck in the oven. After all, wild duck, unlike domestic or store-bought poultry, has a specific smell, which is noticeably enhanced by apples, lemon and spices.
How to cook wild duck in the oven - ingredients:
- duck,
- 1 onion,
- 3 sweet and sour apples,
- 1 lemon,
- 2 teaspoons olive oil,
- rosemary,
- ground cloves to taste,
- ground coriander to taste,
- ground black pepper to taste,
- salt to taste.
How to cook wild duck in the oven:
Process the duck carcass, remove the remaining feathers with tweezers, cut off excess fat, wash and dry.
Cut the onion into half rings. Core the apples and cut into thin slices. Peel half a lemon and slice thinly. Squeeze the juice out of the other half.
Mix olive oil, lemon juice, spices and salt and rub the duck inside and out with this mixture and leave to marinate for 30 minutes. Then stuff the bird with apples, lemon, onions and rosemary.
Before cooking wild duck in the oven, preheat the oven to 220°C. Sew up the bird's belly or fasten it together with wooden skewers. Also secure the wings and legs so that they do not dry out during baking.
Place several apple slices on a greased baking sheet, place the duck on them, pour a little water on the baking sheet, cover with foil and place in the oven.
After 30 minutes, remove the foil and pour the resulting juice over the duck. After another half hour, check the meat for doneness. If just a little reddish juice flows out of the cut fillet, the duck is ready.
Serve roasted wild duck with a side dish of potatoes or rice and vegetables.
Bon appetit!
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