Duck stomachs. Recipes for cooking in a slow cooker, oven, in a frying pan with potatoes, onions, mushrooms. Photo step by step

Nutritional and energy value:

Some useful information

First of all, I should say a few, undoubtedly, words of praise about chicken stomachs. This product contains quite a lot of protein (up to 22%!) and little fat, as well as vitamins and minerals. Chicken stomachs are not only low in calories, but also have the ability to improve digestion. They are especially useful for children and pregnant women, as they contain amino acids necessary for the development of a growing body. However, when purchasing a product that is usually sold chilled, be sure to pay attention to its freshness.

Since the dish includes a small amount of soy sauce, we note that this slightly exotic, although familiar product, incredibly popular in Southeast Asian countries, deserves great respect. It not only contains many vitamins and minerals, but also has the unique property of improving the taste of dishes, making it brighter and more expressive.

Delicious Korean navel snack

If you thought that this offal could only be used when preparing hot dishes, then no. Stomachs make delicious cold snacks, and we will talk about one of these.

Products for the recipe:

• chicken navels - 500 gr.
• onion - 1 pc. large size
• chopped garlic - 1 tbsp. l.
• paprika - 1 tbsp. l.
• carrots - 2 pcs.
• soy sauce - 1 tbsp. l.
• vinegar 9% - 1 tbsp. l.
• mixture of greens (parsley, cilantro, dill, green onions) - 1 bunch
• sugar, salt to taste

How to prepare:

1. In advance, simmer the chicken gizzards in water until soft, drain the broth, and let cool.
2. Pour vegetable oil into a frying pan, heat it, add onion, cut into half rings. When it is browned, add chopped garlic to it, fry for a couple of minutes together, then add 1 tbsp. l. paprika, stir and remove from heat.
3. Grate the carrots using a Korean carrot grater, add salt and sugar to taste, mash a little with your hands. Then lay out the stomachs, pour in soy sauce, vinegar, add fried onion dressing along with oil.

4. Mix well, without pressing too hard so that the carrots do not release too much juice. Chop the greens and add to the appetizer. Place on a platter and serve.

How to properly prepare and clean chicken gizzards

Previously, this process took me a lot of time, since only unpeeled chicken gizzards were on sale. And they looked like this:

Yellow films were not always removed quickly. But now only cleaned stomachs are sold in stores. Personally, over the past few years I have never come across unrefined ones.

This, of course, greatly simplifies the whole process, but still, a truly high-quality cleaned product does not always come across. Therefore, each ventricle should be carefully checked; it often happens that the yellow film is not completely removed.

Try to buy larger stomachs to make them easier to clean, and of course they will be much tastier. Because sometimes you come across very small ones, there is a lot of fuss with them, and they are inferior in taste. When the product is frozen, it makes checking difficult, so you can look for refrigerated ones, so you definitely won’t go wrong.

To eliminate the unpleasant odor, it is also recommended to soak them in salted water for 15 minutes to an hour, depending on how much free time you have.

Then you need to rinse them very well, remove excess fat with streaks, which can get dirt and small stones.

Well, that’s basically it, the preparation is complete. As you can see, there is nothing complicated if you know some of the nuances. Now let's move on to cooking.

Classic recipe

According to the classic recipe, the offal is prepared with the addition of a large amount of onions by simmering for a long time in a container with a thick bottom and walls. In this case, the cook will not need to stand over the stove for a long time. It is enough to stir the treat approximately once every half hour.

Composition of ingredients

For the dish you need to take:

• duck stomachs – 10-12 pcs.;
• white onion – 700-750 g;
• black pepper – 8-9 peas;
• laurel leaves – 3-4 pcs.;
• oil, salt.

The amount of onion in this recipe can be increased to suit your taste. The more of it in the treat, the tastier and juicier the dish. Stewed vegetable pieces will turn into an original sauce for stomachs.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to clear the stomachs of greenish skin, which can add an unpleasant odor to the treat. Then trim off excess fat and rinse the product thoroughly under running cold water.
2. At the next stage, the prepared stomachs should be cut into large pieces.

3. The onion must be peeled, then washed and cut into quarters of rings.
4. It is necessary to pour oil (a large amount) into a cauldron or other dish with a thick bottom and, while it has not yet had time to warm up, pour pieces of gizzards and onions on top.
5. Over medium heat, covered, simmer the mixture until the onion releases a sufficient amount of vegetable juice. This process will take approximately half an hour.
6. As soon as there is enough juice, mix the ingredients thoroughly, reduce the heat and simmer the mixture under the lid for about 1 hour.
7. Next you will need to add peppercorns and bay leaves.
8. It remains to simmer the treat under the lid for about 2 more hours. You need to stir the food once every half hour.

The readiness of the dish is determined by the state of the onion sauce. It should become as homogeneous as possible and begin to take on a caramel hue. Salt should be added to the prepared treat. On average, the process of simmering a dish should take 3.5 hours.

What can I add?

It is also delicious to add fresh garlic, cut into small pieces, to the treat according to this recipe. You can use any spices to your liking. For example, mixtures formulated specifically for poultry meat.

How to serve a dish

When serving, the resulting treat is deliciously complemented with any dry side dish. You can serve the dish with baked potatoes, boiled rice, and pasta. To taste the delicate sauce, you should complement the treat with fresh assorted bread.

How to cook duck gizzards

1. Clean duck stomachs from films and fat, blood clots, wash in cool running water. 2. Pour 1.5-2 liters of cold fresh water into a saucepan, place over high heat, and bring to a boil. 3. Pour half a teaspoon of salt into boiling water, add a few black peppercorns, lower the duck stomachs, and cook for 1 hour. 4. Add a couple of bay leaves 15 minutes before cooking. 5. Place the duck stomachs in a colander and let the water drain. 6. Salt duck stomachs directly when preparing a dish from them.

Jellied salad with ventricles

Ingredients needed to prepare the salad:

• chicken gizzards and heart – 800 g
• chicken wings – 200 g
• parsley root – 1 pc.
• salt, black peppercorns - to taste
• garlic – 5 cloves
• carrots – 2 pcs.
• peas from a jar – 100 g
• onion – 1 pc.
• bay leaf – 1 pc.
• gelatin

Wings, gizzards and hearts should be thoroughly washed, peeled and placed in a pan with cold water and simmered over low heat for 40 minutes.

One carrot, parsley root and onion must be peeled and put in a saucepan with everything previous, salt and pepper and add a bay leaf. Cook everything for about 30 minutes. One carrot should be boiled separately to decorate the dish.

Gelatin should be soaked in 2 tablespoons of water. The wings should be removed from the broth, the meat should be separated from the bones and finely chopped, and the gizzards and hearts should also be cut. The broth must be strained, then add all the meat back and cook for another 20 minutes.

The swollen gelatin must be squeezed out and poured with 2 glasses of broth and heated until the gelatin is completely dissolved. Pour into the pan with the meat, add chopped garlic, peas from the jar and mix everything.

Prepare a form into which we will pour this salad. Place boiled carrots cut into slices on the bottom, and then pour in the broth with meat and peas. When cool, place in the refrigerator to set.

Before serving, this jellied salad needs to be turned over and the mold removed so that the carrots are on top. You can garnish with parsley.

Salad with duck gizzards

Products

Duck stomachs - 400 grams Garlic croutons from white bread - 50 grams Potatoes - 2 tubers Any salad sauce, mayonnaise or olive oil - 3 tablespoons Lime - half a lemon Mung bean salad - 500 grams Sunflower oil - 200 milliliters

How to cook salad with duck gizzards

1. Clean duck stomachs from fat, films, blood clots, rinse in cool water. 2. Pour 1.5-2 liters of fresh cold water into a saucepan, place over high heat, and bring to a boil. 3. Put salt in water, lower the duck stomachs, cook for 1 hour. 4. Pour oil into a frying pan, heat for a few minutes over medium heat, fry the cooked duck stomachs for 5 minutes. 5. Peel the potatoes and cut them into centimeter-thick squares. 6. Pour 150 milliliters of sunflower oil into a saucepan, heat over high heat for 3 minutes, fry the potatoes in the oil for 15-20 minutes, so that the outside is covered with a hard golden crust and the inside becomes soft, like French fries. 7. Wash the mung bean salad. 8. Prepare four serving cups, place mung bean salad in each, pour sauce on top, lay french fries in an even layer, croutons on top, pour sauce, last layer - duck stomachs, pour sauce again. 9. Sprinkle lime juice on top of the salad.

Duck gizzards in spicy sauce

Ingredients:

Onion - 3 pcs.; Semi-dry white wine – 200 ml; Low-fat sour cream – 3 tbsp. l.; Mustard (beans) – 3 tsp; Salt, seasonings and herbs - to taste. First you need to prepare the duck stomachs: rinse, remove fat, remove the stomach lining. After washing and removing everything unnecessary, leave only the meat. Cut the product into thin slices. Fry in a slow cooker, selecting the “Frying” mode. Fry until half cooked, and then add onion, mustard seeds and spices. Mix everything in a slow cooker and add semi-dry wine. Leave to simmer. The aroma is excellent. When the wine has evaporated, add low-fat sour cream and water. Mix everything again. Bring quickly to a boil and simmer for about 2 hours. The stomachs are ready. Fast, tasty and aromatic! You can serve mashed potatoes, pasta or rice as a side dish. The recipe is simply amazing! Bon appetit!

How to deliciously cook duck gizzards step by step

Publication in the group: Meat and offal dishes

Duck stomachs were considered a real delicacy back in the 18th century. They were prepared for big holidays in wealthy houses. But gradually cooks undeservedly forgot about this product. Today it is prepared much less frequently, despite its significant benefits for the human body and interesting taste.

Eating duck stomachs has a beneficial effect on the functioning of various systems and organs. For example, the entire gastrointestinal tract, kidneys, nervous system. This product normalizes brain function, iron levels, and metabolic processes. It is able to prolong youth, improve the condition of the skin and nails. Duck gizzards can be prepared in different ways. The best recipes based on such a product are collected below in the article.

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Recipe for “Chicken gizzards in soy sauce with garlic”:

Clean the chicken gizzards and cut into cubes. Boil in salted water for 40 minutes. Place in a colander and rinse with water.

Cut the onion into small cubes.

Fry the onions in vegetable oil, add gizzards. Dilute a bouillon cube in a glass of water, pour in the gizzards with onions, and simmer for 15 minutes.

Add soy sauce and garlic through a press to the stomachs. And that's it, our dish is ready. They can be combined with any side dish, but we love them with buckwheat porridge. Try it and you won't regret it! Bon appetit.

How will it look like?
Chicken gizzards in soy sauce with garlic

Chicken gizzards are not only a very tasty dish, but also healthy. This recipe will pleasantly diversify your daily diet.

Category: Hot dishes › Poultry dishes › Hot dishes from poultry offal

Ingredients for “Chicken gizzards in soy sauce with garlic”:

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How to fry chicken gizzards in a frying pan with onions so that they are soft

The easiest way to prepare chicken navels is to fry them in a frying pan. The recipe for this dish will not be difficult even for novice housewives. The finished stomachs are tasty, aromatic and soft.

You will need:

• chicken stomachs - 1 kg.
• onions - 2-3 pcs.
• salt, pepper to taste
• vegetable oil

Follow the recipe:

1. Prepare chicken gizzards - wash, remove excess, cut into pieces if large. Place the prepared offal into a frying pan with high sides, add water, and place on the stove.

2. After it boils, remove the foam, add half of the onion, cut into quarter rings, and cook until soft. Somewhere in the middle of the cooking process, add salt, and you may need to add a little more water.
3. Remove the lid, let the remaining liquid boil away, pour in vegetable oil, add the remaining onions, pepper and fry until the onions are soft and give the dish an appetizing blush.

Specifics of preparation

The older the bird, the longer it will take to cook the duck gizzards. The recipe for such dishes is quite simple to execute and requires careful heat treatment - boiling or stewing in sour cream. Navels (as they are affectionately called by people) have a short shelf life. Therefore, it is necessary to scrupulously approach the choice of product: take only fresh, not stale ones. It is better not to use frozen offal, since it is not known how long they have been in the refrigerator and whether they were stored correctly. Before starting cooking, the stomachs must be thoroughly rinsed in running water, cleaned of fat, and cut off the cuticle that covers the offal from the inside.

How to cook chicken gizzards with soy sauce in a slow cooker

Do you have a slow cooker? Then you should definitely like this method!

Ingredients

• Cleaned chicken stomachs - 700 g;
• Soy sauce - 80 ml;
• Onion - 1 pc.;
• Carrots (large) - 1 pc.;
• Tomato paste - 2 tbsp. l.;
• Water - 80 ml;
• Wheat flour - 2 tbsp. l.;
• Vegetable oil - 1 tbsp. l.;
• Bay leaf - 2 pcs.;
• Pepper and salt - to taste.

Cooking chicken gizzards in a slow cooker

1. First of all, peel, rinse and chop the vegetables. Cut the onion into cubes and simply grate the carrots on a coarse grater.
2. Select the “fry” mode on the multicooker, pour in vegetable oil and lightly fry the vegetables.
3. Cut the prepared chicken stomachs into cubes, roll in flour and add to our vegetables.
4. While the chicken gizzards are fried with vegetables, prepare the sauce. Mix tomato paste with hot water and soy sauce and pepper. Add to the vegetables, switch to stewing mode, close the lid and set the timer for 1 hour 30 minutes.
5. Further cooking should not require your intervention, but still monitor the process from time to time - you may have to add a little water, taste and, if necessary, add salt.
6. Sprinkle the finished dish with chopped herbs and let it brew for 15 minutes.
7. Serve with any side dish.

Bon appetit!

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Duck stomachs. Recipe 1

So, first marinate the prepared by-products (see above) in the amount of one kilogram. For the marinade, take a glass of vegetable oil, a glass of dry red oil, a peeled head of garlic, finely chopped or crushed in a special device, and several bay leaves. You can add ground pepper or other spices you are familiar with. Pour the meat into the marinade, mix, cover with cling film and put in a cool place overnight.

We take out the pickled navels, and carefully drain the marinade (this will come in handy). Peel half a kilogram of onion and cut into rings or half rings. In a cauldron or frying pan with high edges (like a wog), heat a few tablespoons of vegetable oil and lightly fry the meat there. Pour the marinade into the pan, add chopped onion and simmer over low heat. This is quite a long process, get ready. In about two hours the dish will be ready. If required, add water during cooking. At the end you can add sour cream, ground pepper and salt. Good to serve with boiled rice or buckwheat. This is a simple, but quite time-consuming recipe for preparing duck stomachs. But tasty and inexpensive!

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how to cook delicious gizzards

Today my stomachs are from ducks that were raised by my friends. So I am confident in the quality of the product. It’s a pity that I didn’t take a picture of them when they were still running with their paws, otherwise they were growing before my eyes. If you are a fan of eating duck, come visit us more often; soon I will post a couple more recipes for delicious and proven duck dishes. For example, a delicate pate that even your little ones will enjoy with a piece of bread.

Now let's prepare dinner from duck stomachs. Duck meat is tough and requires a long cooking time. But if the duck is young, then its meat will cook as quickly as chicken. Have you noticed that in addition to stomachs, hearts are also visible in the photo? Yes, there were a couple of them, so in order not to cook them separately, I attached them to the ventricles. This is the assortment of offal we got. And, by the way, very tasty!

At the end of complete cooking, we will have the stomachs in the sauce. My family ate all the sauce just like that, dipping it in some bread. You can also prepare a side dish. The ideal option is mashed potatoes or cook buckwheat like this in the microwave. For the most economical ones, I suggest steaming potatoes in a slow cooker. That is, while the stomachs are stewing, the potatoes will be steamed at the same time. For an example, take a look at this article on how I prepared such a duet dish in a slow cooker. By the way, duet dishes are very helpful.

Now, the multicooker beeped that it was finished. Turn it off and carefully strain the broth into another bowl. We don’t pour out the broth, we will need it for the sauce.

All I can tell you is bon appetit!

I hope you already know how to cook delicious chicken or duck gizzards. Therefore, feel free to put this recipe into practice and share your impressions!

Soft and tender ventricles baked in the oven with cheese

Navels prepared according to this recipe turn out very tasty, tender, reminiscent of beef tongue. The dish is baked in the oven and can be prepared either in a shared bowl or in portions. This serving is perfect for a festive feast.

Products for the recipe:

• chicken stomachs - 1 kg.
• onions - 2 pcs.
• broth - 150 ml.
• milk (cream) - 150 ml.
• butter - 20 gr.
• flour - 1 tbsp. l.
• hard cheese - 50 gr.
• salt, spices to taste

Step by step description:

1. To achieve a resemblance to beef tongue, the ventricles need to be boiled until such a soft state that you can easily separate a piece with a fork. To do this, you need to cook them for about 2 hours. Half an hour before cooking, add salt. Let them cool and cut into thin strips.

2. Fry the onion in a frying pan until golden brown. Place the navels and fry them together a little. Free up some space in the pan by moving the ventricles to the side. Put the butter, as soon as it melts, pour the flour on top and, stirring, fry it in the butter.

3. Then mix with the contents of the pan, add broth, milk or cream. Mix well and simmer until the sauce thickens.
4. Lightly grease the baking dish with butter, place the navels with the sauce, sprinkle with grated cheese on top. This dish is baked in the oven at 180 degrees for about 20 minutes until a beautiful golden cheese crust is formed.