World masters in duck cookingFrench chefs are considered to be the best. It is not difficult to adopt their skills. All you need is quality products, aromatic spices and a bit of inspiration. As you can see, all of this is easily accessible, which means that you too can treat your loved ones to a hearty and at the same time exquisite dish. And we will kindly provide you with the recipe.
Spicy duck in a scallop
Often, housewives, seeing a large listingredients think that the recipe is very complicated. Do not rush to leaf through it, even if it is not simple - you will get unforgettable pleasure from the dish! Spices have long been considered the property of the rich and now, when they are so easily accessible to us, let's put in a little effort and bring the recipe to life. Our duck will be a chic bouquet of aromas and tastes. Ingredients:
- duck weighing one and a half to two kilograms
- onion - 400 grams
- garlic - 3-4 cloves
- chicken broth - 0.5 liters
- ginger root - 25 grams
- carrots - 300 grams
- olive oil - 3 tablespoons
- raisins - 50 grams
- zucchini - 250 grams
- canned peas - 200 grams
- Bay leaf
- salt
- saffron
- pepper ground
- carnation
- cinnamon
- paprika
- cumin
Method of preparation:When choosing a duck, pay attention to how cleanly the bird is plucked. If the feathers are carefully removed, you will spend much less time in the kitchen. And you need to cook exclusively with love and a joyful mood - then the dish will be much tastier. So, we have chosen a duck, it's time to start cutting it up. All bones must be removed and the meat cut into small pieces, about 30 grams each. Put the bird in a bowl, sprinkle with ground cinnamon, turmeric, paprika, cumin and add a few cloves. Mix everything well, cover the bowl with a lid and put it in the refrigerator for an hour to marinate. While the duck absorbs the divine aromas of spices, take care of the vegetables. Peel the onion and cut into thin half rings, finely chop the garlic, and finely grate the ginger. Heat a cast-iron duck pan over medium heat. Pour in olive oil and lower the marinated duck into it. You need to fry the bird quickly and stir frequently. Literally after 5-6 minutes, take it out and throw it in a colander - you don't need excess fat in the dish, let it drain. Do not pour out the fat that remains in the duck pan. Fry the onion, garlic, ginger in it and send the vegetables to the colander with the duck. Now drain the remaining fat and wipe the duck pan from the inside with a paper towel folded in several layers. The preparation of the products is finished, it's time to start creating a fragrant masterpiece. Pour half a liter of chicken broth into the pan, add meat, a pinch of saffron, 3 bay leaves and simmer for an hour over medium heat under a closed lid. Let the meat cook, and in the meantime we will take care of the vegetables. Cut the carrots and zucchini into strips. Rinse the peas, let them drain. Half an hour after the duck has been stewed, add the washed raisins to the roaster. Wait another 5 minutes and add the carrots and zucchini. Cook the dish for another 20 minutes on low heat. Now it's the peas' turn: add them a few minutes before they're done. Salt and pepper the dish and leave it covered for an hour. The dish will be evenly infused with the aromas of the spices and will acquire an unforgettable taste. Serve the duck to your guests hot and steaming - they will appreciate the recipe and your culinary skills. Enjoy!
Duck with prunes and potatoes
Some people may find it strange that the recipe containsprunes. The combination of meat and fruit is not a favorite among many. But this roast will benefit from the slight sourness inherent in prunes. In addition, you can choose a variety with a more pronounced smoked or sour flavor. Let your imagination guide you, because preparing any dish is akin to creativity. Ingredients:
- duck weighing 2 kg
- potatoes of medium size - 10 pieces
- prunes - 100 grams
- bulb
- 400 ml chicken broth prepared in advance
- pepper ground
- salt
- vegetable oil - 3 tablespoons
- bay leaf - 2-3 pieces
Method of preparation:Even a novice cook can prepare this recipe with a solid five. All you need to do is carefully prepare all the ingredients, follow our advice and season everything with your own inspiration. First, peel the potatoes, cut them into large cubes and cover with cold water. The next stage will take some time to prepare, and the water will prevent the potatoes from darkening. Peel the onion and cut it into half rings, thinner - let the onion fry thoroughly. Now let's start cutting the duck. The meat must be separated from the bone, remove the skin and cut the fillet into small pieces. Heat vegetable oil in a duck pan and quickly fry, literally 4-5 minutes. Add chopped onion and fry it with the lid open until golden brown. Now it's the turn of the potatoes. Throw it in a colander and place it on several layers of paper towels. Quickly dry it and add to the simmering products in the duck pan. Pour in the heated chicken broth, add salt, pepper and cover. Let it simmer for half an hour, then add the washed prunes and bay leaves. Leave the roast on the fire for another 10 minutes. Determine the degree of cooking by the potatoes: as soon as they boil, the roast is ready. Enjoy!
Duck ragout with oyster mushrooms
This recipe will win the hearts of manymen, because it is unusually filling and aromatic. Oyster mushrooms have no taste when fresh, so in this dish they will show themselves at their best - they will absorb the aroma of celery and give the dish satiety and juiciness. And the wine left over during the cooking process can be served with dinner. Isn't it true that this recipe is simply necessary if you are expecting a large number of hungry guests? Ingredients:
- duck carcass about 2 kg in weight
- oyster mushrooms - 400 grams
- 3 stems of leek
- 4 cloves of garlic
- celery root
- 200 ml of red dry wine
- liter of chicken broth
- asterisk star, zira
- sweet pepper peas - 10-12 pieces
- bunch of parsley
- red ground pepper
- Bay leaf
- salt
Method of preparation:Carefully inspect the duck carcass for excess fat. Cut it off and chop finely - we will need it instead of vegetable oil. Now cut the duck into large pieces, removing the bones, but leaving the skin. Prick it in several places and sprinkle with salt. Melt the fat cut off earlier in the duck pan and take out the cracklings - we no longer need them. Now carefully, one by one, put the duck pieces skin side down. Fry for 5-6 minutes and turn over to the other side. Turn off the heat and spread a paper towel on a plate. Fish out the duck pieces with a slotted spoon and put them on a plate. Let the excess fat drain. Pour 3-4 tablespoons of it into a separate plate. In the meantime, it's time to get busy with the vegetables. Cut the white part of the leek in half and chop into half rings. Peel the celery to a thickness of 3-4 mm and cut the tuber into wedges. Crush the garlic with a wide knife and chop finely. The recipe is almost finished. Heat the rendered fat in the duck pan again, put in the leek and celery, fry the vegetables for literally 5-7 minutes until the onion softens, and pour in the wine. Stir constantly until half of the wine has evaporated. Then add the remaining ingredients - star anise, cumin, bay leaf, garlic, allspice peas and prepared duck pieces. Pour in the pre-prepared broth and wait until the dish boils. As soon as this happens, reduce the heat by half, cover the duck pan with a lid and simmer for 2 hours. From time to time, look into the pan: if the broth boils away intensively, add a little boiled water. Let the meat cook - start with the mushrooms. You don’t need to use the stem of the oyster mushrooms, as they are too tough. Cut the large caps into 3 pieces, leave the small ones whole. Then heat the fat, which you wisely left earlier, in a separate frying pan. Fry the chopped oyster mushrooms, and finally add a handful of coarsely chopped parsley. Fry for a few minutes over high heat and transfer everything to the duck pan, where our duck is already ready. Leave the dish under the lid for 15 minutes - let it sit and reach the desired condition. Serve in deep plates and enjoy the wonderful taste. Bon appetit!
Duck stewed with cabbage
Did you know that duck fat has a very rich composition?similar to olive oil? This means that the substances contained in such a seemingly harmful product as fat actually serve a good purpose. Polyunsaturated Omega3 and Omega6 fatty acids are designed to fight aging, and choline and betaine will help cleanse the body of carcinogens. Below we will give you a recipe that will preserve these useful substances to the maximum. Ingredients:
- medium sized duck
- Bulb large
- carrot
- 0.5 kg of ripe tomatoes
- 1 medium white cabbage
- 2 tablespoons vegetable oil
- mixture of 5 peppers
- mixture of Provence herbs
- salt
Method of preparation:To cut the duck, you will need a kitchen cleaver. Use it to cut the duck into medium-sized pieces. Heat vegetable oil in a duck pan over high heat and quickly fry the duck pieces, stirring frequently. Turn off the heat and set the duck aside for now. Cut the onion into medium cubes and grate the carrots on a coarse grater. Also cut the tomatoes into cubes, but first scald and peel them. The dish should be perfect; peeling skin has no place in this wonderful riot of colors and flavors. It's time to return to our duck pan, where the meat is waiting for its turn. Turn on the heat again and put in the vegetables. The onion will go first: it should not be fried, but only brought to transparency. As soon as this happens, it's the carrots' turn. When it gives up its color, add the tomatoes to the pan. Stir thoroughly with a wooden spoon so that the tomatoes give up their juice. Our recipe has reached its peak, so without a moment's delay, start shredding the cabbage. Pour the cabbage into the duck pan to the top, don't be afraid to move it too much - it will settle during cooking. Stir, salt, add a teaspoon of pepper mixture and the same amount of dried Provencal herbs. Close the lid, set the heat to low, and let the aromatic, hearty and so healthy dish simmer there for an hour and a half to two hours. At the end of cooking, you can add a handful of chopped parsley. Enjoy your meal! See how many original, spicy and simply excellent dishes can be cooked in a duck pan? Don't be afraid to experiment with poultry and don't believe those who talk about the toughness of its meat. Duck dishes can be an interesting and very tasty decoration of your family table - take note of them. We recommend reading:
