How to cook duck? recipes for cooking delicious duck at home

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Prepared by: Vladimir Bratikov

04/01/2017 Cooking time: 2 hours 0 minutes

Duck in a cauldron can be stewed both at home and outdoors on a fire. This tasty and satisfying dish is very easy to prepare, although not very quickly. But for a large company this doesn’t matter, you can chat

Duck stew recipe with photo

Duck stew is a very nourishing, aromatic and tasty dish. Pairs perfectly with various types of pickles: cucumbers, tomatoes.

Ingredients for 4 servings:

• 800 g tuka meat;
• 500 g potatoes
• 2 onions;
• 1 carrot;
• 5 tbsp. sunflower oil;
• 2 tsp salt;
• 1 tsp mixture of peppers.

Recipe:

Cut the duck meat into pieces. By-products are not suitable, only the duck carcass itself.

Take a frying pan, pour in vegetable oil and lay out the meat. Fry until golden brown.

Grate the carrots on a medium grater and chop the onion.

As soon as the meat is covered with a golden (appetizing) crust, add the onions and carrots and mix. Don't forget to add salt and pepper.

Pour half a glass of water. Cover with a lid and simmer over low heat for forty minutes. Check the broth periodically and add water if necessary. Cut the peeled potatoes into medium cubes.

After 40 minutes, add the potatoes and simmer for another twenty minutes.

If you forgot to salt the meat, no problem, add salt when you add the potatoes, but not later. Otherwise, when you stir, you will end up with mashed potatoes rather than a stew. Once the potatoes are soft, the stew is ready. Can be served. Bon appetit.

From hazel grouse

When preparing shulum from hazel grouse, the whole bird is placed in the soup, without separating the meat from the bone. This is due to the small size of the game. It is customary to cook a dish with hazel grouse outdoors, over a fire, but all steps can be performed at home. It is recommended to use a 3-liter pot or a thick-walled pan of the same capacity as cooking utensils.

Cooking time: 50-60 minutes. Preparation time – 10 minutes. Calories per 100 g 197.7 Kcal, proteins 13.9 g, fats 15 g, carbohydrates 2.6 g.

Ingredients for 3 persons:

• 3 hazel grouse;
• water, 2 liters;
• carrots, 1 pc.;
• a bunch of parsley;
• olive oil, 2 tbsp. l.;
• a handful of noodles.

Step by step recipe:

1. Remove feathers and skin from hazel grouse. Gut it, but do not throw away the giblets - they will go into the soup to add fat.
2. Cut the onion into rings and carrots into large cubes.
3. Fry vegetables in olive oil for 5 minutes over medium heat.
4. Add hazel grouse to the pan and fry for another 5-10 minutes.
5. Transfer the ingredients to a kettle or pan, add 2 liters of water and spices. Cook for 15-20 minutes.
6. Remove the vegetables. Add noodles. Continue cooking the bird for another 15 minutes.
7. Pour the soup into bowls and add back the vegetables. Garnish with parsley and serve hot. Bon appetit!

Noodles can be replaced with any pasta - cones, vermicelli, bows. But it is best to use egg dough for lagman; it goes well with rich broth.

Wild duck stewed with potatoes in a cauldron

Stewed duck with potatoes in butter in a cauldron is a real delicacy. Wild duck meat will add a special flavor to the meat stew. The duck meat and vegetables are so soft and juicy that they simply melt in your mouth. This dish is suitable for both festive and family feasts. The recipe for cooking wild duck, although simple, is worth paying attention to some of the details described below. Tags: duck ragout

For the recipe you will need:

• wild duck - 1 pc.
• carrots - 1 pc.
• potatoes - 1 kg
• butter - 100-120g
• onions - 2 pcs.
• bay leaf - 2 pcs.
• salt - 2 pinches
• greens - to taste.

Recipe:

To rid the meat of foreign odors and make it softer, soak it for two hours in salted water with a small amount of lemon juice.

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Then dry the carcass with a paper towel and cut into medium pieces.

A cauldron is best suited for stewing. Melt the butter in it, add the duck pieces and salt. Fry the meat on all sides over low heat until a brown crust forms.

Cut the carrots into cubes. Chop the onion into half rings.

Cut the potatoes into medium-sized slices.

Throw the prepared onions and carrots into the cauldron with duck meat and simmer for 10 minutes.

Add the potatoes to the meat and vegetables and continue to simmer for another 30 minutes. Five minutes before the end, add a bay leaf and taste for salt. Salt if necessary. Place the finished dish on portioned plates, sprinkle with any herbs you wish and serve.

At the stake

Hunting wild duck shulum cooked in a cauldron over a fire is considered the most delicious. There are no difficulties in preparation. In addition to the boiler, you will only need good firewood that will keep the fire going for 2.5 hours. The duck dish is cooked over a fire, not over coals.

Energy value per 1 serving – 602 Kcal, 22 g protein, 30 g fat, 66 g carbohydrates. Ingredients for 10 servings:

• 1 kg duck;
• 8 onions;
• 1 kg of tomatoes;
• 4 carrots;
• 3 bell peppers;
• 2.5 potatoes;
• salt, pepper, seasonings to taste.

Preparation time – 30 minutes. Cooking time – 2.5 hours. Cooking step by step:

1. Pluck the duck, remove the entrails, and leave to soak for 30 minutes.
2. Remove the meat from the bone and chop into medium-sized cubes.
3. Cut the tomatoes into slices, onions and peppers into cubes, grate the carrots.
4. Send the duck to stew in the cauldron without adding water. Pour carrots, onions, and peppers into the cauldron.
5. After 15 min. add tomatoes. Simmer for another 1.5 hours.
6. Cut the potatoes into large slices. Add it and water to the cauldron. Season with salt, pepper and spices to taste. Cook for 1 hour.

Duck shulum is served with green onions, dill, and parsley. The consistency of the dish can be changed to suit your taste. It can be either a stew with a small amount of liquid or a full-fledged soup.

Duck stewed with vegetables

My recipe is simply the perfect combination of poultry with potatoes and carrots. You will learn how to cook duck stewed with vegetables - the most tender meat with excellent flavor notes. Try it! For me, duck is the most delicious bird. And when I cook it, I gather a lot of guests at the table. There will be a lot of servings of meat. The dish does not take very long to prepare. Great option for dinner. The main thing is not to overeat before bed, because it turns out very filling.

Ingredients:

• Duck – 1 Kilogram
• Carrots – 2 pieces
• Onions – 2 pieces
• Potatoes – 900 grams
• Spices - 0.5 teaspoons
• Table salt – 5 grams
• Vegetable oil - 20 Milliliters
• Grain mustard sauce - To taste
• Green onions - 1 bunch
• Water – 1 glass

Number of servings: 8

How to cook “Duck stewed with vegetables”

Wash and cut up the duck. Cut into pieces. Coat each with salt, spices, mustard. Leave to marinate for 20 minutes. Heat the oil in a cauldron. Fry the duck pieces over high heat until golden brown. Then turn the heat to low and close the lid. Cut carrots and onions into cubes. Throw them into the meat. Continue frying with the lid on. Peel and cut the potatoes. Pour water into the meat and add potatoes. Add some salt. Bring to a boil, and then simmer for another 40 minutes. Finely chop the green onions. Garnish each serving of the dish with it.

Description of preparation:

Duck meat is quite tasty if cooked correctly.
Sometimes you buy a duck to bake, but it turns out to be tough. This often happened to me too. In order not to take unnecessary risks, lately I have been cooking stewed duck more often. Stewed duck in a cauldron will turn out very tasty. And if you cook it over a fire in the fresh air... the dish will be hearty and very tasty and will definitely work out. You can also stew duck on the stove at home, and it will also be delicious. In this recipe I will tell you how to cook duck stewed with potatoes in a cauldron. The meat will turn out very tender and juicy, be sure to cook the duck according to this simple recipe. Purpose: For lunch / For dinner / Outdoors Main ingredient: Vegetables / Poultry / Duck / Potatoes Dish: Hot dishes

Duck with vegetables and soy sauce, stewed in a frying pan

Ingredients:

• duck – 0.8 kg;
• onions – 3 pcs.;
• carrots – 2 pcs.;
• bell pepper – 1 pc.;
• hot pepper – 1/3 of a small pod;
• soy sauce – 1 tbsp. l.;
• garlic – 3 cloves;
• sugar – 1/2 tsp;
• table vinegar – 1 tsp;
• salt - to taste;
• fresh chopped ginger – 1 tsp;
• vegetable oil – 1 tbsp. l. (if the duck is lean);
• green cilantro.

This dish is moderately spicy and very aromatic thanks to ginger and cilantro.

Cooking method

• Wash the duck. Cut into portions. Place it in a dry hot frying pan and fry well until an appetizing crust. Transfer the meat to another frying pan with high sides, add a little hot water, cover the dish with a lid and simmer over low heat for about an hour.
• Peel the onion and garlic, wash it, cut it into strips.
• Cut a clean pepper in half and remove the seeds. This must be done with hot peppers, since it is the seeds that give them their hot taste.
• Peel the carrots, wash them, grate them with long strips on a Korean grater.
• Place the onion in a frying pan with rendered fat and fry until golden brown. Add carrots and heat for 2-3 minutes. Add sweet and hot peppers, garlic, grated ginger, salt and sugar. Stir.
• After 2 minutes, sprinkle the vegetables with vinegar and add soy sauce.
• When the duck is tender, add vegetables to it. Simmer covered over low heat for another 20 minutes. Sprinkle the duck with vegetables with chopped cilantro and leave covered for 5-10 minutes.

Peking duck - a cooking classic

Ingredients:

• duck - up to 3 kg;
• honey - 100 g;
• red wine - 200 ml;
• soy sauce - 50 g;
• vodka (gin) - 100 ml;
• ginger, salt, pepper.

Preparation:

1. We prepare the bird as usual. Rub the carcass dried with napkins with strong alcoholic drink and leave for half an hour. After such a “shock dose”, we immerse the “tipsy” carcass for 2 minutes. into boiling water, remove from the liquid and blot again with a paper towel. You should not cook the duck!
2. Combine wine and honey. Rub the carcass with pepper, salt, then with the wine mixture, put it on a jar, place a tray under it and put it in the refrigerator for a day. We repeat the treatment of the product with honey sauce several times.
3. Place the duck on a baking sheet (without a jar, of course), pour a little purified water on the bottom, and cover the carcass with metal paper. We try to ensure that the paper does not come into contact with the “body”.
4. Bake the bird for 30 minutes. (220°C), then place it on the grill. Continue cooking until the skin turns dark brown, even reddish. We “shoe” the legs in foil.
5. Remove the Peking duck from the heat of the oven, place it on a dish, and pour the wine and honey sauce over it.

Skilled chefs cut the cooked poultry into hundreds of very thin slices. They serve the dish with wishes “zhu ni weikou hao”, which in Chinese means “bon appetit!”

Spicy duck stew

Ingredients

• 4 duck legs or 4-8 thighs or 4-8 drumsticks
• 4 medium potatoes, cut into quarters
• 2 carrots, coarsely chopped
• 2 parsnip roots, coarsely chopped (can be done without parsnips)
• 1 medium onion, coarsely chopped
• 4-8 cloves garlic, coarsely chopped
• 3-4 bay leaves
• 2-4 sprigs of rosemary or ½ tsp. dried
• 4-6 sprigs of thyme or 1 tsp. dried
• 4-6 sprigs of parsley
• 1 tsp juniper berries
• 1 tsp allspice peas
• 1 tsp black peppercorns
• ½ tsp. clove buds optional
• 2-4 strips of orange zest, orange part only
• ground black pepper
• salt
• a pinch of cayenne pepper or other hot pepper is required
• 1-2 tbsp. olive oil for frying

Instructions

1. Heat olive oil in a heavy-bottomed bowl. Add the duck pieces and fry them on both sides until golden brown.
2. Add onion and cook for 2-3 minutes, stirring. Add spices and herbs, garlic and cook for 30-40 seconds, stirring. If the duck is young, add vegetables, salt, add water or vegetable or quick broth (a recipe for quick broth is on the website), bring to a boil and simmer for about 1 hour until the duck is cooked. Alternatively, bring to a boil and transfer the pan to an oven preheated to 190 C (375 F). Cook for about 1 hour uncovered or 30 minutes covered and 30 minutes uncovered until golden brown. If the duck is not very young, simmer it for 30-60 minutes until almost done, then add vegetables and simmer for about 30 minutes.

3. Let it brew.

With the addition of apples

Components:

• 8 pieces of potatoes;
• 2 large apples and 3 medium ones;
• 2 tsp. Provençal herbs;
• butter (to grease the duck);
• vegetable oil (for potatoes);
• salt, red and black pepper.

Recipe with apples:

1. Melt the butter and brush over the prepared duck.
2. Wash and cut large apples into cubes, removing the core. Place them inside the bird and sew up the cut with thread.
3. Preheat the oven to 200 and bake the meat for 40 minutes.
4. Every 10 minutes, pour in the fat and check to see if the skin is burnt.
5. While the duck is cooking, cut the potatoes into wedges. Stir in oil and herbs de Provence. Cut small apples into slices too.
6. Remove the duck and place the potatoes and apples around it. Cook the bird for another 40 minutes.
7. Remove the finished duck, cut the seam and remove the apples. Place the meat on a separate dish and garnish with lettuce leaves.

With prunes

What to cook from:

• 2 kg duck;
• 0.5 kg of potatoes;
• 0.3 kg pitted prunes;
• onion – 1 piece;
• 100 g sour cream;
• pepper and salt;
• water.

Cooking steps:

1. Rub the prepared duck with spices.
2. Boil potatoes in their skins, peel and cut into small cubes, mix with prunes.
3. Stuff the duck with potatoes and prunes and sew up the hole.
4. Brush the bird with sour cream.
5. Pour a little water into the pan and place the duck.
6. Place the dish in an oven preheated to 180 for an hour and a half.
7. Lightly fry the potatoes and serve with the duck.

Stewed duck pieces - recipes for lunch and holiday feasts

If the menu includes stewed duck pieces, the recipe must be chosen carefully, taking into account all the nuances of cooking. The main task is to buy a high-quality carcass; frozen is also suitable. You need to thaw it in the refrigerator, and then in the kitchen, then it will not lose its beneficial properties. Basil, parsley, thyme, ginger, and cardamom will add an amazing taste to the dish.

Ingredients and how to cook

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 30 minutes

In foil with mushrooms and sour cream

Components:

• 1 duck carcass;
• 400 g mushrooms;
• 1 onion;
• 1 egg (chicken);
• half a glass of sour cream;
• sunflower oil;
• salt, sugar, seasonings.

How to cook:

1. Rub a clean duck with spices, sugar and salt. Marinate until morning in the cold.
2. Boil the mushrooms, cut into small pieces and lightly fry along with the onion.
3. Mix with egg, seasonings and salt. Stuff the bird and sew it up with thread.
4. Wrap the duck tightly in foil and place on a baking sheet. Place it in the oven preheated to 180.
5. Cook for at least 2 hours. Before serving, pour sour cream over the meat and leave for 5 minutes.

Cooking in the sleeve

Ingredients:

• half a large duck;
• 6 potatoes;
• half a glass of mayonnaise;
• 40 ml olive oil;
• salt and any spices.

Step-by-step preparation steps:

1. Add seasonings to mayonnaise and mix thoroughly. Rub the marinade over the bird and set aside for 60 minutes.
2. Cut the potatoes into round slices, mix with salt. You can add more spices, not forgetting that the duck is also processed with them. Mix potatoes with oil.
3. First place the potatoes, then the meat in a baking sleeve and tie on both sides.
4. Place a baking sheet with a sleeve in an oven preheated to 200, cook for an hour and a half.
5. You can serve the finished meat hot, with herbs or vegetables.