For many housewives, duck is a festive dish.Usually it is baked whole in the oven, because everyone loves a crispy crust. We offer you an alternative recipe - let stewed duck appear on the table. You can cook it in sour cream, soy sauce, its own juice, with spices, with stewed cabbage. Whatever recipe you choose, take into account the following recommendations. Firstly, do not pour too much water. And remember that fatty meat should be completely covered with water. If the bird is young, then it is enough to cover the meat with water by two-thirds of the volume. Secondly, you can add salt and spices only after the duck fat has melted. Thirdly, if the bird is old, first place it in a bowl filled with mineral water for 12 hours.

Duck stewed in its own juice

Use cast iron cookware for cooking, due to its heat-retaining capacity, the meat will cook better and faster. Ingredients:

• large duck
• 150-180 grams of onions
• 2 large carrots
• garlic - 4 cloves
• peppercorns, ground, fragrant
• Bay leaf
• spicy hops-suneli

Method of preparation:Divide the gutted and washed duck into portions and place in a cauldron or duck pan. Pour in a few glasses of cold water so that the meat is completely covered with liquid, and simmer over low heat for about half an hour. Let half the water boil away, after which you can add spices and salt. Leave the bird under the lid and start chopping the vegetables: chop the onion into small cubes, grate the carrots, and grate them coarsely. Put the vegetables in a saucepan and simmer for 25 minutes under the lid. If this is not enough time for your duck, add a little boiling water and continue simmering until done. 5 minutes before the end of cooking, add finely chopped garlic. The deliciously tender spicy duck is ready, serve it with boiled rice or potatoes - bon appetit!

Duck stewed with cabbage

The beauty of this dish is that it isa complete meal with a side dish. Stewed cabbage absorbs duck fat, which gives it a delicious taste. The combination of fresh and pickled cabbage will soften the tough duck meat, and the dish will be very tender and juicy! Ingredients:

• duck weighing 2.5 kilograms
• fresh cabbage - 300 grams
• cabbage kvasshennaya - 300 grams
• onion head
• Sunflower oil - 50 grams
• salt, white and black pepper, bay leaf - to taste

Method of preparation:Carefully inspect the washed duck for excess fat. Cut off as much of it as possible and cut the carcass into portions. Heat a dry deep frying pan and render the fat to the state of cracklings. Fish them out with a slotted spoon and fry the prepared duck pieces. While the meat is browning, prepare the vegetables: shred the fresh cabbage and cut the onion into half rings. If the sauerkraut is very sour, rinse it in cold water first. Fish out the fried meat with a slotted spoon into a separate dish from the cracklings. The recipe has reached its final stage. Pour the prepared vegetables into a frying pan with duck fat and fry for 15-20 minutes, then add the pieces of meat, pour two glasses of hot water over them, add a bay leaf, pepper and simmer for 40 minutes. Serve the dish hot. Enjoy your meal!

Duck stewed in Korean style

A simple Korean recipe will delight you with its original taste. At the end of cooking, you will have an unusual aromatic dish with a "twist" - fried sesame. Ingredients

• duck - 1,8-2 kg
• onion green - 300 grams
• garlic - 6 denticles
• soy sauce - 70 milliliters
• sesame fried - 15 grams
• salt - 10 grams

Method of preparation:As usual, before you start cooking, you need to cut up the duck. It will be better if you carefully cut all the meat off the bone and chop it into 4-5 cm pieces. Cut the green onion feather into 3 cm long pieces, and chop the garlic (half the amount) with a knife. Place the meat and ½ of the onion in a duck pan and fill with water so that it covers the ingredients. Cook over high heat until the duck is fully cooked, then take out the meat and strain the broth (through cheesecloth or a fine sieve). Pour the liquid back into the pan and reduce by half. Immerse the pieces of meat in the concentrated broth and simmer, adding salt and soy sauce. Now it's time for the remaining green onions and garlic: add them to the dish at the end of cooking and simmer over high heat until the meat is soft, then season with pepper and sprinkle with fried sesame seeds. Place the Korean-style stewed duck on a plate and serve with fresh vegetables. Enjoy!

Duck with sour cream

The recipe for poultry with sour cream has an undeniableadvantage - delicate sour cream sauce will be a delicious addition to any side dish. Products for this dish can be found in every refrigerator, and in just an hour and a half you can please your guests and loved ones with a hearty and tasty dish. Ingredients:

• medium duck
• 2 medium carrots
• 2 onions
• 180-200 grams of sour cream
• coriander, bay leaves - ground
• salt - 5 grams

Method of preparation:Inspect the gutted duck and remove any remaining feathers, if any. Cut off excess fat and cut into portions. Heat the frying pan and quickly fry the meat until golden brown, adding a couple of tablespoons of vegetable oil. Transfer the duck to a saucepan, fill it with water to 2/3 of the volume and leave to stew under a closed lid until the meat is ready. Add a little hot water if necessary. Meanwhile, peel and grate the carrots, only coarsely, and chop the onion into cubes. Fry the vegetables in the frying pan where the duck was previously. Add the onion and carrot to the meat, pour in sour cream, mix thoroughly and simmer over low heat for about 30 minutes. The most delicious stewed duck is ready, call your household to the table. Enjoy your meal!

Braised in a duck wine

Wine gives the meat a pleasant, unique flavor and significantly softens the tough fibers. Be sure to use this recipe if you have a wild or old bird. Ingredients:

• duck - 1,8-2 kg
• 100 grams of smoked bacon
• 50 grams of butter
• 1 carrot and bulb
• half a glass of white dry wine
• salt, a mixture of white, pink and black peppers

Method of preparation:Like all the previous recipes, we suggest starting this one by cutting up the carcass. Separate the meat from the bone, but do not remove the skin. To make the dish tender, first sear the duck pieces in a dry frying pan until golden brown on all sides, and only then transfer them to a roasting pan or duck roaster. Cut the brisket into strips, and the onion and carrots into half rings. Fry these ingredients in a small amount of oil, and then transfer them to the duck. Pour in the wine (to your taste), salt, pepper and bring to a boil, then pour in a glass of water. Cover the bird tightly with a lid - let it simmer over low heat until done (about an hour). If the liquid evaporates too quickly, add a little boiling water at the end of cooking. Enjoy! Now no one will be able to say that only a whole baked duck is worthy of a festive table. Stewed poultry is incredibly tender - it deserves a separate page in your cookbook. Thanks to a variety of sauces and spices, you can please even the most picky guests. We have selected each recipe especially for you. Cook with us, cook with love! We recommend reading:

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