Stewed duck: 6 simple meals

Duck don't appear on our tables, but when it does, it always becomes the hit of the meal, because of its meat, having a bright flavor and aroma, with the right preparation it is very tasty. In this article we have collected some recipes extinguishing duck with a variety of products that you can prepare a delicious lunch or dinner.

Duck today can be purchased in the major supermarkets - where it is sold fresh or frozen. Don't be afraid to buy frozen meat of ducks with proper defrosting (long - first in the fridge, then at room temperature) it does not lose its taste and useful properties.

Duck meat is very tasty, it is possible to prepare a lot of different dishes: pilaf, soups, aspic, products made from minced meat, roast. Contrary to popular belief it is suitable not only for roasted whole - try the duck any other dish and successful preparation of it you sure will enjoy stunning taste.

Duck meat is not only delicious, but also very useful: it contains a lot of vitamins of group In, as well as other vitamins (a, C, K, E), minerals (selenium, phosphorus, zinc and so on). 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 ducks are diet (duck fatter chicken and rabbit), obesity and diabetes.

Recipes extinguishing ducks

Due to the fact that when baking or frying the duck can be done by inexperienced cooks dry, the best option its preparation for those who are not familiar or just not cooked duck is stewing. Braised duck is tender, tasty, fragrant, especially if you cook it with juicy products and aromatic spices and herbs.

Don't be afraid to experiment: duck "likes" additives such as thyme, Basil, parsley, dill and other herbs, and honey, wine, cumin, ginger, citrus, onion, soy sauce, olive oil, cinnamon, anise, cardamom.

The first recipe: Duck stewed in sour cream

You will need: 600g duck meat with bones, 150g beef broth, 1 onion and the big Apple, 7 tablespoons sour cream 5 tbsp vegetable oil, parsley, pepper, salt.

How to put a duck in the sour cream. Cut the duck into pieces, onion and Apple, cut into large dice. On a hot pan with oil, fry the duck to taromenane, add the Apple and onion, fry for 5 minutes, pour in the broth. Next, move the duck in a water bath or double boiler, cook for another 10-15 minutes, add the sour cream, pepper and salt, stir, put out to tender. When serving, decorate with greens.

The second recipe: Duck stewed with prunes

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

How to put out a duck with prunes. Carrots and celery chopped small, warm the oil. Duck portions cut pieces, add to the vegetables, fry, put the mixture in a saucepan and pour in the water, adding some salt, then put out all within 30min. The flour in the oil to fry, pour in the broth, vinegar, add sugar, bring to boil, put soaked and washed prunes, to warm up. Pour the prepared sauce with the duck in the pan, continue cooking for another 15 minutes

Serve this duck is best with fruit salads and fried potatoes.

The third recipe: Duck braised with cabbage and potatoes

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

How to put out a duck with potatoes and cabbage. The duck breast rubbed with pepper, spices, salt, put down the skin in Tolstoganova the pan, reduce the heat to minimum, fry for 15 minutes without a lid (not to shake, not to move the pan) until Golden crispy peel and vtaplivanija fat. Remove the duck from the pan, it will be more raw side of meat, half fat to remove (you can use it for other dishes), reduce the heat, put the bacon (each slice cut into 3 pieces), fry for 2-3 minutes until crisp, add potatoes (cut the tuber into 8 parts), with the lid and cook for 10 minutes, stirring occasionally, put in the cabbage, stir, pour in the broth. Top products up skin to put the duck, cover the pan and cook everything for another 10 minutes, add garlic and parsley to the vegetables, removing the breast. Put the vegetables on a plate, put the breast.

Try to combine this dish with a red wine - you will get sleek and very tasty!

The previous recipe suggested the idea, why not put out not duck with Savoy, and with more familiar to us cabbage? Then for you the following recipe.

The fourth recipe: Duck, braised cabbage and sour cream

You will need: 2 kg of cabbage, 30g fat, 2-3 onions, 1 bird duck, 1 Cup sour cream, 1 tbsp. L. vegetable oil, dill and parsley and chopped flour, citric acid, vinegar, cumin, Bay leaf, sugar, pepper, salt.

How to put out a duck with cabbage. To cut the carcass into pieces, RUB the spices to taste and salt, put on a baking tray with melted fat, place in a hot oven and cook at medium heat, sprinkling water and watering eye-catching fat (How to cook a duck in the oven?) until almost cooked. Finely chop the cabbage, put the onions, cumin, add a little boiling water, bring to a boil. Duck to get out of the oven and put in the cabbage, put still half an hour. Melt fat and mix with browned flour, pour in water or broth, pour this mixture into the cabbage, bring to boil, add sour cream, pepper, salt, add sugar, add the vinegar or citric acid, to warm up. Serve the dish: cabbage to put in the center of a circular dish, spread out around the duck pieces, sprinkle with herbs.

It is believed that the most delicious duck meat weight 2-2,3 kg

Is it bad to get quality meat properly cooked good wine? Of course not - so meat in wine is a very sophisticated version of the dish, and serve it in the best European cuisine.

Recipe five: Duck, braised in red wine

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

How to put out a duck in red wine. Duck wash, 2H cover with cold water, then cut into 6 pieces, add salt and pepper on both sides and fry in ottice. Pour the duck wine, add the oil with the lid on high heat and simmer until tender, adding, if necessary, water. Serve stewed in wine better duck with potatoes and a salad of red cabbage.

Well, the last dish of braised duck, the preparation of which we will describe, on the contrary, it seems no restaurant, but a very home, because it is made with such familiar products.

Recipe six: Duck stewed with vegetables

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

How to put out a duck with vegetables at home. Cut the duck into pieces on the bone, rubbed with salt, fry removed with duck fat or butter until taromenane, sprinkle with flour, cook for another 5 minutes. Put fried in utyatnitsu, add a little hot water, put half an hour. Finely chop the parsley root, carrot, onion, mix them together, add the duck with potato slices, Laurel, tomato, pepper, put all until tender.

Prepare duck and eat a varied daily menu of your family delicious meals from this wonderful meat!