Stewed duck for the winter: in the oven, in an autoclave, in a slow cooker, with vegetables, from wild duck

Wanting to quickly prepare a hearty dinner, housewives often purchase canned meat at the store. Stewed meat can be added to soup, porridge, mashed potatoes, vegetable stew, turning it into a complete dish, tasty and aromatic. However, when choosing stew in a store, it is difficult not to make a mistake, since you never know in advance what will end up in the jar: a piece of meat or fat and veins in the jelly-like thick. It is much safer to use canned food prepared by yourself. Experienced housewives often make duck stew. Creating such a preparation takes time, but the cost of this resource will be justified later, when you make a quick dinner or lunch from stored canned food.

Basic Rules

In order for duck stew to turn out tasty and to be stored all winter, you must follow a number of cooking rules.

First of all, you need to properly prepare the carcasses. If this is poultry or the prey of a hunter, then the carcasses must first be plucked. This is not easy to do, since the feather cover is held firmly. The bird is then gutted and cut up.

You can prepare the stew by cutting the carcass into pieces with bones or pre-separating the fillet. If the bird is domestic, then you need to trim off excess fat when cutting.

You can cook the stew without any additives; the meat is stewed in its own juices. There are also recipes for cooking duck with vegetables or cereals.

Chef's tip:

Rate the recipe for Duck Stew:

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How simple and how delicious - great recipe, Dasha!

Oksana, thank you! Yes, the recipe is simple: throw everything in the cartoon and go about your business

Better than any store bought one, Dash! How delicious!

That's for sure! Thank you Natasha!

A very interesting recipe for making stew, Daria! Definitely need to try it!

Marish, thank you! Cook with pleasure! I’ve been using this method for several years now: it’s the most convenient!

Stewed duck cooked on the stove

A classic recipe for duck stew, the preparation is prepared in glass jars, which must first be washed and dried. Minimum products required:

duck – 1.5 kg;
laurel leaves – 3 pcs.;
black peppercorns – 6 pcs.;
salt – 1 tsp.

For cooking, you can use a whole carcass, which must first be cut into pieces with bones. When cutting, large bones should be removed and fat should also be trimmed. You can use ready-made fillets. The fillet also needs to be cut into pieces weighing approximately 50 grams.

Place bay leaves and peppercorns into jars. Then place the duck pieces. It should be laid fairly tightly, but not compacted. Sprinkle salt on top of the meat. Then pour in warm water so that the liquid level is at 1/3 of the can. If desired, you can add additional spices of your choice.

What you need for cooking

Prepared duck carcasses - I had 3 pieces weighing about 1.5 kg each
Spices - salt, black peppercorns and allspice, bay leaf
Water

Super “Finger-licking” duck stew – My proven recipe!

From inventory:

Large container - I have a 20 liter aluminum pan
A slotted spoon, as well as a strainer or a slotted spoon with a strainer, in my case I didn’t have this on hand, so a small stainless steel sieve came in handy.
0.5 liter cans – 5-6 pieces

Great product, it will help remove all the fine foam.

Duck stew cooked in an autoclave

Cooking stew in an autoclave is a pleasure. In this version of the recipe, onions and garlic are added to the duck meat, so the taste is piquant.

duck fillet – 400 g
duck fat – 15 g;
onion – 1 pc.;
garlic – 2-3 cloves;
flour – 1 tbsp. l.;
salt – 1 tsp;
ground red pepper - on the tip of a knife.

Cut the duck fillet into large pieces, approximately 60-70 g in weight. Melt the duck fat, fry the onion in it, remove the frying pan from the heat and add flour, stir. Add garlic, pepper, salt and water. The gas station is ready.

Place the meat tightly in a jar, pour dressing on top, leaving 2 cm free from the edge. Roll up the cans. Place in an autoclave and maintain at a temperature of 110 degrees for 40 minutes. Let cool without removing. Stew prepared in this way can be stored at room temperature.

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.

Stewed duck cooked in a slow cooker

You can cook delicious duck stew in a slow cooker using the “stew” mode.

domestic duck – 1 carcass;
onion – 1 pc.;
black and allspice – 8 peas each;
dry cloves – 4 pcs.;
garlic – 6 cloves;
bay leaves – 3 pcs.;
salt to taste;
spices for meat (ready-made spice mixture) – 1 tsp.

Cut the duck into pieces, removing large bones and excess fat. Place the pieces in a bowl, do not add anything else yet. Turn on the multicooker to the “stew” mode for 4 hours.

Then add salt, add spices, onion cut into half rings, garlic, chopped into slices. Turn on the multicooker for another 1 hour in the same mode.

After completing the regime, place the duck pieces in sterile jars, pour in the resulting broth, and immediately roll up. Allow to air cool and store in the refrigerator.

Duck stew - 7 homemade recipes

Homemade duck stew is an excellent alternative to store-bought canned food, which contains products of questionable quality. Thanks to a wide selection of ways to create a preparation that goes well with various side dishes, you can choose the fastest and easiest recipe for homemade stew with excellent taste.

A simple recipe for duck stew in the oven

When you have the opportunity to purchase a domestic duck, you should not miss such a happy opportunity. From poultry, which many consider too fatty and even tasteless, you can prepare a very appetizing stew.

carcass,
black peppercorns,
bay leaves,
salt,
2 liters of water.

The bird is washed, dried and divided into small pieces, which are lightly salted.
The jars are sterilized and then filled with meat with the addition of spices and water.
The containers are covered with several layers of foil and placed in a wide pan with water, which is sent to a cold oven.
The dish is prepared at 180°C for about 3 hours.
Finally, the dishes are rolled up with previously sterilized lids.

Cooking in a slow cooker

Traditionally, the dish was prepared in the oven or on the stove, but with the improvement of technology and the advent of new devices, it became possible to execute the duck stew recipe using a slow cooker. You will need:

duck carcass,
salt and hot spices,
water.

Stew in a slow cooker is prepared as follows:

The carcass is washed well.
The meat is separated from the bone, cut into pieces, which are mixed with salt and spices.
The bird is covered with water, after which the multicooker is set to the “Stewing” program with a cooking time of 3 hours.
After the sound signal, the stew is placed in sterile containers, which are closed with plastic lids and sent into the cold.

On the stove in a saucepan

The most delicious preparations are those that are prepared at home. To bring to life another variation of the homemade stew recipe, you should have on hand:

During preparation:

The cleaned carcass is divided into pieces, which are placed in a pan, which already contains onions, carrots, salt and spices.
The contents are covered with water so that its level exceeds the meat by 2 cm.
After 2 hours, the vegetables are removed, and the meat continues to stew for another 1 hour.
When the stew is ready, the bird is placed in sterilized jars, which are sealed, turned over, and after cooling, sent to a dark place.

Stewed duck in an autoclave with cereal

An autoclave at home allows you to provide heat treatment according to industrial requirements using the highest quality products. To complete the recipe you need:

carcass,
bulb,
2 carrots,
100 g buckwheat,
butter,
pepper and spices.

The onion and carrot are chopped, after which the vegetables are fried in oil.
The duck is boiled in salted water and divided into pieces.
Cereals, meat and vegetables are mixed.
The mixture is poured halfway into clean jars and filled with water so that at least 2 cm remains to the edges of the dish.
The containers are rolled up and placed in an autoclave for 40 minutes at 120°C.

Recipe in Adyghe

A duck weighing 2.5 kg yields 5 half-liter jars of delicious stew. To enjoy the bird in the Adyghe way, you also need:

large onion,
2 pcs. red pepper,
a little flour
head of garlic,
frying fat,
salt.

The dishes are washed and sterilized.
The lids are also heat treated.
Vegetables are cut and garlic is crushed.
Vegetables chopped into arbitrary pieces are stewed with garlic pulp, salt, water and flour in fat.
Small pieces are prepared from the duck, which are laid out in sterilized dishes, where they are filled with dressing.
The jars are rolled up and placed in an autoclave.
The stew is cooked for half an hour at 120°C.

How to prepare winter preparations

Homemade stew, which is much tastier than store-bought, is prepared from:

duck carcasses,
pepper and salt,
bay leaves,
water.

The carcass is scalded and thoroughly cleaned of remaining feathers, after which it is divided into parts, which are washed and dried.
1 liter jars are sterilized.
Peppercorns and bay leaves are placed in containers, after which the jars are filled with salted meat at the rate of 5 g of salt per 1 kg of product.
The meat is poured with boiled water and placed in jars covered with foil and placed in the oven for 3 hours.
After time, the stew is sealed with sterile lids.

Delicious wild duck stew

When the hunting season begins in the fall, game often appears in the refrigerators of avid hunters, from which they can prepare a very tasty and aromatic preparation for the winter. It is enough to prepare:

duck carcass,
spices, ground pepper and salt.

Step-by-step cooking instructions:

The carcass is plucked, gutted and singed, after which the skin and fat are cut off from the bird.
The duck is cut into slices, which are freed from large bones.
The peel is cut into pieces from which the fat is rendered.
Next, the cracklings are removed from the stewpan, and instead of them, meat slices are sent, which are fried until golden brown.
A strong broth is prepared from the bones, into which fried pieces of meat are sent.
The duck is stewed with salt and spices for 2 hours, after which it is placed in sterile jars, which are covered with lids and sent to the oven for 1 hour.
When the specified time comes to an end, the dishes are sealed and turned upside down until they cool completely.

So, despite the fact that the process of preparing duck stew takes longer than other types of meat, the aromatic preparation from this bird, opened in winter, compensates for all the effort expended.

Stewed duck with vegetables

If desired, duck stew at home for the winter can be prepared with the addition of vegetables. The set of vegetables may be changed depending on what is available.

duck – 2.5-3 kg;
carrots – 2 pcs.;
turnip – 1 pc.;
parsnip – 1 pc.;
onion – 1 pc.;
parsley – 4-5 sprigs;
fresh thyme – 2-3 sprigs;
allspice – 10 peas;
bay leaf – 2-3 pcs.;
garlic – 4-5 cloves;
ground paprika – 2 tbsp. l.;
salt - to taste.

Prepare the duck, cut it into parts - wings, breast, legs. Place in a deep saucepan and pour in at least 5 liters of water. Peel the vegetables. Add turnips, parsnips, carrots, and onions to the duck. Bring to a boil, skim off the foam, reduce heat and simmer at a very low simmer for 60 minutes.

Carcass preparation

Ducks have one distinctive feature: it is quite difficult to remove feathers and fluff from them, therefore, having bought a carcass on the market, you should carefully inspect the surface of the entire skin and, if necessary, clean the carcass of remaining logs and fluff.

If the ducks for the stew were taken from your own backyard, then you need to place the carcass in a basin and pour boiling water over it evenly on all sides. In this case, there should be at least 5-6 liters of boiling water. Then the carcass is covered with a lid and left to steam for 30-40 minutes. When the boiling water has cooled, you can begin to remove feathers, fluff and pads. It is much more difficult to do this on the neck, but you need to ensure that the carcass becomes completely clean.

After this, it is necessary to remove the insides from the duck and process it over an open fire. Next, the carcass is washed under running water and dried thoroughly.

Stewed wild duck

Wild duck stew is aromatic and tasty. In addition to the bird itself, you only need spices, salt and pepper for cooking.

Prepare the carcass, pluck, gut and singe. The skin along with the fat is cut off from the carcass. The meat is cut into slices, large bones should be removed. Make a strong broth from the bones, strain.

Place the peel in a cast iron skillet or heavy-bottomed saucepan to render the fat. Remove the cracklings, place the prepared duck pieces in the fat and fry until crisp. Pour broth over the fried duck and simmer for 2 hours.

Divide the meat and broth into jars, place in the oven and sterilize for 1 hour. Roll up.

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 largest 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.

Cooking features

The process of preparing stewed poultry meat is lengthy, but simple. Even a novice cook can successfully cope with the task if he knows and takes into account several important points.

You can stew fresh, chilled or frozen poultry to make canned meat. The first option is preferable, since meat that has been frozen usually turns out to be drier. However, you can also make a tasty preparation from it if you give it the opportunity to thaw in natural conditions, without exposing it to sudden temperature changes. It is not recommended to speed up the process using a microwave or warm water.
Usually, duck meat and subcutaneous fat are used to prepare stew. The skin is not always used, since it does not have much nutritional value, but is very high in calories. Poultry offal (liver, gizzards, hearts) can be stewed together with meat or cooked separately.
There are two technologies for preparing duck meat stew. Classic technology involves filling jars with raw meat and subsequent long-term sterilization. The second way is to stew the meat separately, then place it in pre-sterilized containers and roll it up. To be on the safe side, you can additionally sterilize them together with the goose meat for 30-60 minutes, as is done with some canned vegetables, but this manipulation is no longer considered mandatory. The choice of method for preparing stew depends on the specific recipe and the preferences of the cook.
Duck stew can be prepared from poultry alone or with the addition of cereals and vegetables.

Cooking process

Chop the duck carcass into small pieces, approximately the size of a matchbox. What didn’t go into my stew?

Wings, offal, as well as the spine with back and ribs, I personally didn’t cut them into stew, why do we need extra bones there... Such “waste” makes an excellent broth and soup set.

Place the chopped meat in its container and fill it with water so that the meat is lightly covered with liquid.

I don’t recommend adding salt right away.
because It happens that you have to add water, although it is not recommended to do this, but there are all sorts of situations.

We put everything on medium heat and wait for it to boil.

After boiling, it took me about 30-40 minutes, the most important thing now is not to miss the moment of foam formation.

As soon as foam begins to form, remove it immediately. I removed the foam in several approaches, approximately at intervals of 10-15 minutes. This is where a sieve or strainer comes in handy, because... The foam that forms is often very fine. If the foam is not removed, then the final appearance of the stew will be spoiled, and such an error will also affect the shelf life.

Once all the foam has been removed, you can add salt.

After this, cover the stew with a lid and leave on medium heat until fully cooked.

How to check readiness and how long to prepare?

The total cooking time from the moment it is put on the fire until it is completely ready takes about 2-2.5 hours, it all depends on the age of the bird, it seems to me.

I check readiness this way: when the meat begins to separate from the bone and acquires an appetizing grayish-ruddy hue, it is ready.

At the end of cooking, about 10-15 minutes before the end of stewing, I add spices, black peppercorns, allspice and bay leaf.

Place the resulting stew into sterile jars and fill with the resulting broth.

The most important rule here is to pour enough fat on top. Duck fat will act as a preservative. I poured it so that there was a layer of fat about 1.5 fingers thick on top of the meat.

When all the meat is already in the jars, roll them up with sterile lids and leave to cool.

Turn over, wrap?

I turned the jars over, but not for long, after about 30-45 minutes I turned the jars over to the bottom. For what? To check the lid, firstly, and secondly, to ensure that all the meat is once again saturated with fat.

There is no need to wrap the stew! It should cool at room temperature.

That's all for me, it's time to finish my already long opus)))

If you have any questions or perhaps you want to share your personal experience with me, write everything in the comments.

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