The fall wild duck hunting season has passed and,In addition to positive impressions, the hobby also left behind trophies - gutted carcasses in the freezer. Every housewife knows that cooking a wild duck is not easy, because its meat is tough and the smell is very strong. Do not despair! We will tell you recipes that will make cooking a wild duck simple, and the taste of the meat will be exquisite and tender. After all, despite the fact that mallard and teal are small in size, their taste is highly valued. And you only need to cook this bird in the oven for 15 to 35 minutes. Unlike store-bought ones, the readiness of wild ducks is checked differently. If you cut the meat of a domestic bird, the ichor should be transparent, but not in a wild one. The juice should flow out red, but there should be little of it. In appearance, properly cooked wild duck meat looks a little undercooked. If you cook a mallard in the oven longer than expected, a distinct taste of liver will appear. But enough theory - let's move on to practice and prepare a game dish to your taste.
Wild duck with fresh mushroom sauce
We will start preparing the ducks by trimming off excess fat.and tars. Mallard is rich in fat - so much of it will melt during cooking in the oven that it can ruin the dish. Therefore, drain the excess fat into a jug and keep it in the refrigerator. It easily lasts for 2-3 months, and you can use it to cook potato and cereal dishes. But this is a separate story and a separate recipe, and now we are preparing a wonderful Sunday dinner with duck and mushrooms. Ingredients:
- wild duck weighing about a kilogram
- 250 grams of fresh mushrooms
- 4 tablespoons vegetable oil
- a tablespoon of flour
- a glass of cream 15-20% fat
- 0.5 teaspoon sugar
- 70 grams of butter
- dill
Method of preparation:Carefully clean the duck from feathers, gut, wash and put under pressure for 2-3 hours. When the duck carcass becomes flatter, rub its skin with coarse salt and ground black pepper. Heat a few tablespoons of vegetable oil in a cast-iron duck pan, put the mallard in the pan and simmer it for an hour under a closed lid. While the game is cooking, it's time to start making the mushroom sauce. Of course, the aroma of the dish will be especially rich if you take wild mushrooms. But the recipe will not suffer if you have store-bought champignons on hand, because the main thing is that we cook dinner with soul. Wash the mushrooms, clean them, let the excess water drain. Cut them into thin strips - let them give as much aroma to the sauce as possible. Melt the butter in a saucepan, but do not let it boil. Add the mushrooms, sprinkle them with a pinch of salt and ground pepper and leave to simmer for 10 minutes. Meanwhile, melt a 20-gram piece of butter in a frying pan, add a tablespoon of flour and, stirring constantly, fry until golden brown. You need to prepare the sauce very carefully: if the flour overheats in the butter, it will cook, and the mixture will become unsuitable for further use. Pour cold cream into the butter-flour mixture and, stirring, bring to a thickening. At the end of cooking, add sugar and finely chopped dill. The creamy sauce is ready - pour it into the stewed mushrooms and mix thoroughly. Leave to infuse for 15 minutes. Serving the sauce depends on your taste - you can pour the mushroom sauce over the finished duck or garnish the sliced pieces of poultry with it. No matter how you serve it, your wild duck will be tender and juicy, and the mushroom sauce will highlight its flavor and can serve as a great side dish. Enjoy!
Wild duck, stewed with roots
Any game has a distinct flavor thatneed to be shaded and emphasized. Roots and herbs go very well together in duck dishes. Let's add some aromatic vegetables to the bird and enjoy both the taste and the cooking. The recipe for this dish can vary slightly according to your wishes. For example, you can use celery stalks along with the root. Or chop parsnips instead of parsley and simmer the dish in a frying pan over low heat instead of in the oven. Ingredients:
- Duck carcass - 1 kg
- parsley root
- 100 grams of celery
- potato for garnish
- a tablespoon of flour
- 70 grams of sour cream
- mixture of dry Provencal herbs
- coarse salt
- Bay leaf
Method of preparation:Wild ducks have large reserves of subcutaneous fat, and we will tell you how to use them correctly, so as not to fry the bird in vegetable oil. Carefully examine the carcass and pierce the skin in those places where there are fat deposits. Now rub it with coarse salt and freshly ground pepper and fry in a dry frying pan. Further cooking of the duck will take place in the oven, so use a frying pan with a removable handle or a duck pan. After frying the bird, move it to the oven preheated to 170 degrees. Let it bake until golden brown, then pour a glass of hot water over it. Leave the bird to stew in the oven and, without delaying a minute, cut the aromatic roots of parsley and celery into strips. Carefully add the vegetables to the duck, put 2 bay leaves, and let the dish stew for another 20 minutes. In the meantime, prepare the side dish. Peel the potatoes, boil them in salted water and make mashed potatoes to your taste. Leave them under a closed lid - the recipe is coming to an end, the mashed potatoes should not cool down. Remove the duck from the oven and drain the resulting liquid with vegetables into a small saucepan. Pour flour and salt into the sour cream and mix thoroughly. Pour the sour cream into the saucepan with the juice drained from under the duck and heat it up a little until it thickens. Generously pour the aromatic sauce over the mashed potatoes and add a piece of baked duck. Your hearty and tasty meal is ready - bon appetit!
Roast of wild ducks with onions and tomatoes
Wild duck often has a nutty texture when cooked.specific fish smell (blubber smell). To get rid of it, you can marinate the bird in aromatic spices for a day. And our roast recipe suggests boiling the duck pieces in a large amount of water to get rid of the blubber smell. Ingredients:
- 1 mallard or 2 teal
- 3 liters of water
- 6 fresh tomatoes
- 3 cloves of garlic
- 3 large onions
- 100 grams of butter
- red ground pepper on the tip of the knife
- cinnamon
- dill, parsley on a large bundle
- salt
Method of preparation:Peel the onions, cut 2 of them into medium cubes, leave one whole. Cut the duck into pieces and boil in salted water, where you put a whole onion and a bunch of parsley. Do not chop the greens - it will be better if you tie them with a thread. The onion and parsley serve only to eliminate the unpleasant smell, and at the end of cooking they should be fished out and thrown away. Then you need to drain the broth, fill the duck with fresh water and boil for half an hour. 5 minutes before the end, put the tomatoes in it. In the meantime, simmer the diced onion in 3 tablespoons of butter until transparent. Fish out the tomatoes from the broth, peel them, rub through a sieve and return them back to the broth with the duck. Add fried onions, the remaining butter, ground red pepper, a tablespoon of flour and simmer for 5-10 minutes. Let the dish stand under a closed lid for a few minutes. We hope that our roast recipe will be to your and your family's taste. Enjoy!
Baked wild duck with apples
The combination of duck and apples in a dish isclassic version of cooking poultry. This recipe is simple and at the same time very sophisticated. You will not regret the time spent if you cook mallard with us. Ingredients: duck carcass
- 2 apples of green varieties
- 3 carnations flowers
- sprig of rosemary
- small bulb
- salt, pepper to taste
- olive oil for lubricating the skin
- wild rice for garnish
Method of preparation:This recipe is so simple that we will start cooking by preheating the oven to 230 degrees. Check the bird for feathers and remove them with tweezers. Wash the carcass and dry it with a paper towel. Now peel the apples from the core and cut into thin slices. Stuff the duck with apples, rosemary, cloves and half an onion. Pour olive oil into your palm and quickly coat the bird inside and out. Rub generously with coarse salt, thanks to it the meat will be crispy. To make the duck in the oven crispy, we will tell you a little secret. Put a foil rack in the baking dish where the bird will be baked. Tear off a strip of about 20 centimeters wide from a roll of food foil and roll it into a tube. Prepare 9 such tubes, lay them out in the form of a rack and place the duck on it. This way the air will circulate and the skin will be more crispy. Send the duck to bake and immediately reduce the oven temperature to 220 degrees. After 25 minutes, check the meat for readiness. Cut the fillet with a sharp knife: if there is little red juice flowing out, our duck is ready. Take it out of the oven, let it "rest" a little. Before serving, remove all the stuffing. Boil wild rice as a side dish and pour the melted fat over it. An appetizing and simple dish is ready, bon appetit! We hope that our tips and recommendations helped you master such a seemingly difficult meat as game. Now even a novice cook can cook a juicy, tender and aromatic dish from wild duck. The recipes are varied and simple - choose one to your taste, add a bit of enthusiasm and success is guaranteed! We recommend reading:
