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

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

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

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

Duck stew recipes

Due to the fact that when roasting or frying duck can turn out to be dryish for inexperienced chefs, the best option for cooking it for those who are little familiar or simply have not cooked duck on their own is stewing. Braised duck is tender, tasty, aromatic, especially when cooked with juicy foods and aromatic herbs and herbs.

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

Recipe one: Duck stewed in sour cream

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

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

Recipe two: Duck stewed with prunes

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

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

This duck is best served with fruit salads and fried potatoes.

Recipe three: Duck stewed with cabbage and potatoes

You will need: 200g duck breast, 150ml chicken broth, 2 strips of smoked bacon, 1 large potato tuber, ¼ savoy cabbage, 1 pinch of ground garlic and parsley each.

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

Try to combine such a dish with red wine - it will turn out exquisitely and very tasty!

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

Recipe four: Duck stewed with cabbage and sour cream

You will need: 2kg of white cabbage, 30g of lard, 2-3 onions, 1 duck carcass, 1 glass of sour cream, 1 tablespoon each. vegetable oil, dill and chopped parsley and flour, citric acid, vinegar, caraway seeds, bay leaves, sugar, pepper, salt.

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

It is believed that duck meat weighing 2-2.3 kg is most delicious.

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

Recipe 5: Duck stewed in red wine

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

How to stew a duck in red wine. Rinse the duck, pour cold water for 2 hours, then cut into 6 parts, season with pepper and salt, fry on both sides in a roaster. Pour wine to the duck, add oil, simmer under a lid over high heat until tender, adding water if necessary. It is better to serve duck stewed in wine with potatoes and red cabbage salad.

Well, the last stewed duck dish, the preparation of which we will talk about, on the contrary, does not seem to be a restaurant dish, but very homemade, because it is prepared from such familiar products.

Recipe six: Duck stewed with vegetables

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

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

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

They prepared it. See what happened

ovkuse.ru

Chunky Duck Recipe

It is very simple to prepare the stewed duck in chunks. The meat turns out to be soft and juicy, and during the preparation of this dish, a very tasty gravy is formed, which can be poured over porridge or mashed potatoes. The recipe is quite simple, and the duck meat invariably turns out to be juicy and tasty.

Wash the duck, dry it, cut into portions, season with salt and pepper to taste.

Heat a small amount of vegetable oil in a frying pan and add the duck pieces. It is better to fry the meat not all at once, but in portions so that it is well browned.

Fry the duck pieces over medium heat on both sides until golden brown (5-7 minutes on each side).

Peel the onions and carrots. Cut the onion into half rings, grate the carrots on a medium grater. Put the fried duck pieces in a cauldron or a thick-walled saucepan, alternating with onions and carrots.

Pour hot water so that it fills the cauldron by more than half (as in the photo), add allspice and bay leaves, if necessary, add more salt.

Cover the saucepan or cauldron with a lid and send to the fire, bring to a boil, reduce heat and simmer the duck pieces over low heat for 1-1.5 hours (until the meat is cooked). The meat should be soft and easily pierced with a knife or fork.

Delicious and juicy duck, stewed in pieces, is ready. Serve hot with porridge or mashed potatoes.

rutxt.ru

Duck stewed in pieces

Duck meat is very tender, tasty and healthy. The duck can be cooked whole, or you can cut it into pieces. There are also many ways to cook duck. One of the easiest and most affordable options is to stew the duck in chunks.

For the dish you need the following components:

• duck in the amount of 1 kg.
• onions in the amount of 4 pcs.
• carrots in the amount of 1 pc.
• bay leaf in the amount of 2 pcs.
• salt and black pepper for seasoning

Duck cooking steps

1. First, prepare the duck meat. To do this, the duck must be cut into pieces. We select the necessary pieces with a lot of meat, rinse and let them dry.

2. Then you need to fry the pieces in vegetable oil. Fry meat on both sides. The meat should be golden brown.

3. Then you should cook the vegetables. First, clean the carrots and rinse them. Then cut the carrots into thin rings.

4. Peel the onion and cut into half rings.

5. Then fry the carrots until half cooked.

6. After the carrots have become soft and have acquired a golden color, add onions to them.

7. Continue frying onions and carrots until golden brown.

8. Vegetables are cooked. Next, you need to prepare the dish for stewing. To do this, lay duck meat and vegetables in a saucepan.

9. Then sprinkle the meat with salt.

10. Then add pepper to the container.

11. Finally, add the bay leaf to the ingredients.

12. For stewing meat, add water to the pan. The duck meat must be completely in the water.

13. Put the pot with meat on the stove and set a small fire. Simmer the duck for 1.5-2 hours until cooked. Finished meat should flake off the bones.

Duck stew in pieces can be served with vegetables or potatoes. This dish has a delicate pleasant aroma and an extraordinary taste.

nakormi.com

Duck stewed in pieces

Bulb onion - 1 pc.

Garlic - 2 cloves

Vegetable oil - 3 tbsp

Dry basil - 1 tsp

Adjika dry - 1 tsp

Ground black pepper - to taste

Salt - 1 rounded teaspoon

Cooking instructions

Everyone knows that duck meat, especially wild duck, is quite tough, so one of the best ways to cook it is to stew it. Buying a good fat duck hasn't been a problem lately. At least in Moscow, in one of the large hypermarkets, where I constantly shop, it is always available, whole, half, and even fillet. I took half to cook it for my small family for 1 meal.

Thoroughly wash a half of a duck (700-800 grams) in a stream of cool water, and also pluck if there are feathers on it.

Cut the duck into portions.

Heat 2 tablespoons of vegetable oil in a cauldron and put the duck pieces. fry them, stirring occasionally for about 10 minutes (over medium-high heat), until they are golden brown. Then cover the cauldron with a lid, reduce heat and simmer for about 15 minutes.

In the meantime, let's prepare the basic vegetables. Finely chop the onion head and two garlic cloves. Peel the carrots and cut into medium-sized cubes. It would also be very nice to add a fresh sour apple, for example Antonovka, but unfortunately I didn't have one at hand.

When the duck in the cauldron is slightly extinguished, remove it from the heat and drain all the liquid (oil + the resulting duck fat). We add water to the rooster so that it covers the meat by about 3 centimeters, and put it on the fire. We throw in black allspice. When the water boils, remove the resulting foam.

Put the previously cut vegetables into the cauldron. Add dried basil, adjika, black pepper. Stir lightly, cover, reduce heat and simmer duck for 1.5 hours. Add 1 teaspoon of salt 10 minutes before the end of cooking.

Duck stewed in a rooster can be served with buckwheat, potatoes or rice. Do not forget to also serve sauerkraut or vitamin salad made from fresh vegetables. For me this dish turned out to be very tender and absolutely not greasy.