Preparation of the wild duck: original recipes
- Wild duck with a sauce of fresh mushrooms
- Wild duck stewed with vegetables
- Roast wild duck with onions and tomatoes
- Roast wild duck with apples
I passed the autumn hunting season on wild duck and alsopositive impressions, from the hobby were also trophies - eviscerated carcasses in the freezer. Every housewife knows that a wild duck to cook easy, because its meat is harsh, and the smell is very strong. Do not despair! We will tell you the recipes that make cooking a wild duck will be simple, but the taste of meat is refined and delicate. After all, despite the fact that the mallard and teal too small in size, their taste is very highly valued. A cooking oven in the bird must only 15 to 35 minutes.
In contrast to the store, availability of wild ducksotherwise verified. If an incision in poultry, ichor must be transparent, and in the wild - not. Juice should follow the red, but it should be enough. In view of the right cooked meat of wild duck looks a bit neprozharennoe. When cooking in the oven for longer mallard laid, it will be a distinct taste of liver. But enough of the theory - is to go to practice and make a meal of venison to your taste.
Wild duck with a sauce of fresh mushrooms
Cooking duck we start with trimming excess fat andtail. Mallard is rich in fat - while cooking in the oven heated with it so much that he can spoil the dish. Therefore, drain the excess fat in the jar and keep it in the refrigerator. He easily preserved for 2-3 months, and you can use it for cooking potato and cereal dishes. But that is another story, and a separate recipe and now we are preparing a wonderful Sunday lunch with duck and mushrooms.
- wild duck weighing about a kilogram
- 250 grams of fresh mushrooms
- 4 tablespoon of vegetable oil
- tablespoon flour
- glass of cream fat content of 15-20%
- 0.5 teaspoons of sugar
- 70 grams butter
Thoroughly clean the duck from the pen, gutted,rinse and put under pressure for 2-3 hours. When the duck carcass becomes more flat, rub her skin of coarse salt and black pepper. The iron utyatnitsu warm several tablespoons of vegetable oil, to shift into a bowl and boil for some mallards her time under the lid closed.
While the game is being prepared, it's time to start cookingmushroom sauce. Of course, the dishes will be a particularly rich flavor, if you take a wild mushrooms. But the recipe will not be affected, if at hand will be shoplifting mushrooms, because the important thing is that we are preparing a dinner with the soul. Wash the mushrooms, clean them, allow to drain excess water. Cut them small strips - let them give as much flavor the sauce.
In a skillet, melt the butter, but notlet it boil. Dip the mushrooms, sprinkle them a pinch of salt and pepper and leave to stew for 10 minutes. Meanwhile, in a pan shall shoot 20-gram piece of butter, add a tablespoon of flour and, stirring constantly, fry until golden brown. Prepare the sauce must be very careful: if the flour in the oil overheats, it is cooked, and the mixture will become unsuitable for further use.
Pour the cream into the cold oil-flour mixture and,stirring, bring to thicken. At the end of cooking, add the sugar and finely chopped dill. Creamy sauce is ready - pour it into the cooked mushrooms and mix thoroughly. Leave to infuse for 15 minutes. Submission sauce depends on your taste - you can pour the mushroom sauce ready to duck or garnish them cut pieces of poultry. Regardless of the delivery method, your wild duck is tender and juicy, and the mushroom sauce accentuate its taste and can serve as an excellent side dish. Bon Appetit!
Wild duck stewed with vegetables
Every game has a distinct taste thatyou need to shade and highlight. The dishes with the ducks is very well blended roots and grass. Let's add aromatic vegetables to a bird and enjoy both the taste and from cooking. The recipe for this dish can vary slightly according to your desire. For example, you can with the use of celery root and stems. Or instead of parsley chopped parsnips, and simmer in the oven dish is not, as in a frying pan over a low heat.
- bird duck - 1 kg
- parsley root
- 100 grams of celery
- potatoes for garnish
- tablespoon flour
- 70 grams of sour cream
- mixture of dry herbs of Provence
- coarse salt
- Bay leaf
Wild ducks have large reserves of subcutaneous fat, andwe'll show you how to use them, not to fry a bird on vegetable oil. Examine carefully the carcass and pierce the skin in places where there is accumulation of fat. Now rub it with coarse salt and freshly ground pepper and fry in a dry frying pan. Further preparation ducks will take place in the oven, because use the pan with removable handle or utyatnitsu.
Fry the bird, move it to the heated to 170degree oven. Let it zapechetsya until golden brown, then fill it with a glass of hot water. Leave the bird stew in the oven and, without a moment's delay, cut into strips fragrant parsley and celery. Carefully add the vegetables to the duck, put 2 bay leaves and let the dish is stewed for another 20 minutes.
Meanwhile, prepare the garnish. Peel the potatoes, boil in salted water and cook the sauce of your choice. Leave it under the lid closed - the recipe is nearing completion, should not mashed cool. Remove the duck from the oven and pour the resulting liquid with vegetables in a small saucepan. The sour cream add flour and salt and mix thoroughly. Sour cream, pour into a saucepan with the fusion of a duck juice and a little warm until thick. Generously pour fragrant sauce mashed potatoes and add a piece of roast duck. Your hearty and tasty dish is ready - bon appetit!
Roast wild duck with onions and tomatoes
Wild Duck at cooking often has a specificfish odor (smell of blubber). To get rid of it, you can marinate poultry in the fragrant spices for a day. And our recipe for roast duck pieces suggests boil in plenty of water to get rid of the smell of blubber.
- 1 mallard or teal 2
- 3 liters of water
- 6 fresh tomatoes
- 3 cloves garlic
- 3 large onions
- 100 grams of butter
- Red pepper on the tip of a knife
- dill, parsley on a large bundle
Peel onions, 2 of them cut into mediumcubes, leave one in its entirety. To cut the duck into pieces and boil in salted water, where the lower the whole onion and a bunch of parsley. The greens on the need to cut - it will be better if you tie it with thread. Onion and parsley only serve to remove odors, and at the end of cooking, they should catch and throw.
After draining the broth, pour fresh duckwater and boil for half an hour. 5 minutes before the end of the dip in his tomatoes. Meanwhile, diced onions simmered hacked 3 tablespoons butter until transparent. Tomatoes catch of the broth, remove them from the peel, rub through a sieve and return back to the soup to duck. There also add fried onions, remaining butter, red pepper, tablespoon of flour and stew for 5-10 minutes. Let the dish stand up under the lid closed for several minutes. We hope our recipe roast will be enjoyed by you and your home. Bon Appetit!
Roast wild duck with apples
The combination of duck and apple dish - itclassic version of cooking poultry. This recipe is simple and at the same time very elegant. You will not regret the time spent, if you prepare a mallard with us.
- 2 green apple varieties
- 3 cloves flower
- sprig of rosemary
- small onion
- salt and pepper to taste
- olive oil for the lubrication of the skin
- wild rice for garnish
This recipe is so simple that we prepareWe start with a warm up the oven to 230 degrees. Check for the presence of a bird feather residues and remove them with tweezers. Wash the carcass and dry with a paper towel. Now clean the apples from the core and cut into thin slices. Stuff the duck with apples, rosemary, cloves and onion half.
Pour olive oil into the palm and quicklyobmazhte bird inside and out. Generously rub with coarse salt, due to it the meat will be crispy. To duck in the oven turned crispy, we'll tell you a little secret. The form, which will be baked bird, put lattice foil. Tear off a strip from the roll Food foil width of about 20 centimeters and fold her straw. Prepare 9 of tubes, place them in a grid and place the duck on it. Thus the air is circulated, and the skin will be more zazharistaya.
Send a duck baked and immediately reducethe oven temperature to 220 degrees. After 25 minutes, check the readiness of meat. Separate the fillet with a sharp knife if red juice follows a little - our duck is ready. Remove it from the oven, let a little "rest". Before serving, all the stuffing should be removed. Served with wild rice, boil and pour it heated with oil. Tasty and simple dish is ready, bon appetit!
We hope our tips and tricks help youmaster is seemingly tough meat like game. Now, even a novice chef cook of the wild duck juicy, tender and flavorful dish. Recipes are varied and simple - choose one to your liking, add bit of enthusiasm and you are guaranteed success!</ P>