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

Duck stewed in its own juice

Use cast-iron cookware for cooking, thanks to its heat-retaining ability, the meat in it 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

Cooking method: Remove the gutted and washed duck for portioned pieces and fold it into a cauldron or a scallop. Pour a few glasses of cold water, so that the meat was completely covered with liquid, and put out on a slow fire for about half an hour. Let it boil half the water, after which you can lay spices and salt. Leave the bird under the lid and cut into vegetables: chop the onions into small cubes, grate the carrots, and large. Send the vegetables to the pan and pat them for 25 minutes under the lid. If this time is not enough for your duck, pour some boiling water and continue to stew until done. 5 minutes before the end of cooking, sprinkle finely chopped garlic. Deliciously tender spicy duck is made, serve it with boiled rice or potatoes - a pleasant appetite!

Duck stewed with cabbage

The beauty of this food is that it is a full-fledgeddish with garnish. Stewed cabbage absorbs duck fat, which gives it a delicious taste. The combination of fresh and sour cabbage will soften the harsh meat of the duck, and the dish will turn out 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

Cooking method: Wash the duck thoroughly for excess fat. Cut it as much as possible, and cut the carcase into portions. Roll out the dry deep frying pan and heat the fat to the condition of squash. Catch them with a noise and fry the prepared pieces of duck. While meat is browned, take care of vegetables: fresh cabbage chop, and cut onions into half rings. If the sauerkraut is very acidic, first rinse it in cold water. Fry the fried meat in a saucer separate from the squash. The recipe approached the final stage. Prepared vegetables pour into the frying pan with duck fat and fry for 15-20 minutes, after which lay out pieces of meat, pour them with two glasses of hot water, put a laurel leaf, pepper and puff for 40 minutes. Serve the dish hot. Bon Appetit!

Duck stewed in Korean style

A simple Korean recipe will please with original taste. At the end of the cooking you will find an unusual fragrant dish with a "zest" - 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

Cooking method: As usual, before cooking, you need to cut the duck. It will be better if you carefully cut off all the meat from the bone and cut it with pieces of 4-5 cm. Cut the green onion perch into pieces 3 cm long, and chop the garlic (half the norm) with a knife. Meat and ½ onions put in a scallop and pour with water so that it covers the ingredients. Cook on high heat until the duck is completely ready, then catch the meat, and strain the broth (through gauze or fine sieve). Pour the liquid back into the pan again and double it. Dip into a concentrated broth pieces of meat and simmer, adding salt and soy sauce. Now came the turn of the remains of green onions and garlic: add them to the dish at the end of cooking and put it on a quick fire until the meat is soft, then pepper and sprinkle with fried sesame seeds. Lay the duck, stewed in Korean, on a plate and serve with fresh vegetables. Bon Appetit!

Duck with sour cream

The recipe for a bird with sour cream has an undeniableAdvantage - gentle sour cream sauce will be a delightful addition to any garnish. Products for this dish will be found in every refrigerator, and after 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

Cooking method: Remove the gutted duck and remove the remains of the pen, if any. Cut out excess fat and cut into portions. Warm up the frying pan and quickly fry the meat to a crispy crust, adding a couple of spoons of vegetable oil. Put the duck in a sauté pan, pour 2/3 of the water on the water and leave to stew under the closed lid until the meat is ready. If necessary, pour a little hot water. In the meantime, peel and grind carrots, only large, and chop the onion into cubes. Fry vegetables in a frying pan, where there was a duck earlier. Add the onion with carrots to the meat, pour the sour cream, mix thoroughly and simmer over low heat for about 30 minutes. The delicious stew duck is ready, call your household to the table. Bon Appetit!

Braised in a duck wine

The wine gives the meat a pleasant unique taste and softens the hard fibers considerably. 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

Cooking method: Like all the previous ones, we propose to begin this recipe with a carcass cutting. Separate the meat from the bone, but do not remove the skin. To make the dish tender, first take pieces of duck in a dry frying pan to a ruddy crust from all sides, and only then transfer to a brazier or a scallop. Breast cut into strips, and onions and carrots - half rings. Fry these ingredients on a small amount of butter, and then shift to the duck. Pour the wine (to your taste), salt, pepper and allow to boil, then pour a glass of water. Tightly cover the bird with a lid - let it stew on low heat until it is ready (about an hour). If the liquid evaporates too quickly, pour some boiling water at the end of cooking. Bon Appetit! Now no one can say that only a whole duck, baked entirely, is worthy of a festive table. The stewed bird is incredibly tender - it is worthy of a separate page in your cookbook. Thanks to a variety of sauces and spices, you can cater to the most fastidious in food guests. Each recipe we picked up specifically for you. Cook with us, cook with love! We advise you to read:

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