Passed the autumn season of hunting for a wild duck and, exceptpositive impressions, from the hobby there were also trophies - gutted carcasses in the freezer. Each mistress knows that cooking a wild duck is not easy, because its meat is harsh, and the smell is very strong. Do not despair! We will tell you the recipes, thanks to which the preparation of the wild duck will become simple, and the taste of the meat will be refined and delicate. After all, despite the fact that mallard and teal are small in size, their taste is very much appreciated. And cook this bird in the oven only 15 to 35 minutes. Unlike the store, the willingness of wild ducks is checked differently. If you cut the meat of poultry, the treasure must be transparent, and the wild one does not. The juice should flow red, but it should be small. In appearance, properly cooked wild duck meat looks a little unroasted. If you cook the mallard in the oven longer than the prescribed, there will be a distinct taste of the liver. But enough theory - while moving to practice and prepare a dish from game to your taste. 
Wild duck with fresh mushroom sauce
We will begin to prepare ducks by cutting excess fat andgoose. Mallard is rich in fat - during cooking in the oven it will be soaked that it can spoil the dish. Therefore, drain the excess fat into a jug and keep it in the refrigerator. It easily lasts 2-3 months, and you can use it for cooking potato and cereal dishes. But this is a separate story and a separate recipe, and now we are preparing a wonderful Sunday lunch with a 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
Cooking method: Thoroughly clean the duck from the feather, gut, rinse and put under oppression for 2-3 hours. When the carcass of the duck becomes more flat, grate its skin with large salt and black pepper. In a cast-iron scallop, heat a few spoons of vegetable oil, put the mallard in a dish and quench the hour under the closed lid. While game is being prepared, it's time to start cooking mushroom sauce. Of course, the flavor of the dish will be especially rich if you take forest mushrooms. But the recipe will not suffer if you have at hand a store of champignons, because the main thing is that we cook dinner with the soul. Wash mushrooms, clean them, allow excess water to drain. Cut them into small strips - let them give as much flavor to the sauce as possible. Melt the butter in the saucepan, but do not let it boil. Dip mushrooms, sprinkle them with a pinch of salt and ground pepper and leave to stew for 10 minutes. Meanwhile, in a frying pan, dissolve a 20-gram piece of butter, add a tablespoon of flour and, stirring constantly, fry until golden. Prepare the sauce very carefully: if the flour overheats in oil, it will be cooked, and the mixture will become unsuitable for further use. Pour the cold cream into the butter and flour mixture and, stirring, bring to a thickening. At the end of the preparation, add sugar and finely chopped dill. Creamy sauce is ready - pour it into stewed mushrooms and mix thoroughly. Leave to infuse for 15 minutes. Serving the sauce depends on your taste - you can fill the mushroom sauce with a ready-made duck or garnish them with chopped chicken pieces. Regardless of the way you feed, your wild duck will be tender and juicy, and the mushroom sauce will emphasize its taste and can serve as an excellent side dish. Bon Appetit! 
Wild duck, stewed with roots
Any game has a pronounced taste, whichneed to shade and emphasize. In dishes with ducks, roots and grasses are very well combined. Let's add fragrant vegetables to the bird and enjoy both taste and preparation. The recipe for this dish may vary slightly according to your desire. Let's say you can use its stems together with the celery root. Or instead of parsley cut parsnips, and stew the dish is not in the oven, but in a frying pan on low heat. 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
Cooking method: Wild ducks have large reserves of subcutaneous fat, and we will show you how to use them properly so as not to fry the poultry in vegetable oil. Examine carefully the carcass and puncture the skin in places where there are accumulations of fat. Now grate it with a large 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 scallop. After frying the bird, move it to the oven heated up to 170 degrees. Let it bake until a ruddy crust, then pour it with a glass of hot water. Leave the bird to stew in the oven and, without a moment's delay, cut the fragrant roots of parsley and celery into straws. Gently add the vegetables to the duck, put 2 bay leaves, and let the dish stew for another 20 minutes. Meanwhile, we cook the side dish. Peel the potatoes, boil them in salted water and cook the mashed potatoes to your liking. Leave it under the closed lid - the recipe is coming to an end, the mashed potatoes should not cool down. Take the duck from the oven and merge the resulting liquid with vegetables into a small saucepan. In sour cream, pour the flour, salt and mix thoroughly. Sour cream into the saucepan with the juice drained from under the duck and warm it a little until thick. Generously pour a fragrant sauce with mashed potatoes and add a piece of baked duck. Your hearty and delicious food is ready - a pleasant appetite!
Roast of wild ducks with onions and tomatoes
Wild boar often has a specificsmell of fish (smell of blubber). To get rid of it, you can marinate the bird in fragrant spices for a day. And our roast recipe suggests boiling duck pieces in a lot of water to get rid of the smell of blubber. 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
Cooking method: Clean the bulbs, 2 of them cut into medium cubes, leave one entirely. Divide the duck into pieces and boil it in salted water, where you lower the whole bulb and a bunch of parsley. You need to cut greens - it will be better if you tie it with a thread. Onions and parsley serve only to eliminate the unpleasant odor, and at the end of cooking they should be caught and thrown out. After you need to drain the broth, pour the duck with fresh water and boil for half an hour. 5 minutes before the end, dip the tomatoes into it. In the meantime, let the onions, cut in cubes, on 3 tablespoons of butter until transparent. Tomatoes from the broth, remove from them peel, wipe through a sieve and return back to the broth to the duck. Then add the toasted onions, the remaining butter, red ground pepper, a tablespoon of flour and puff for 5-10 minutes. Let the dish stand under the closed lid for a few minutes. We hope that our recipe for roast will please you and your family. Bon Appetit! 
Baked wild duck with apples
The combination of duck and apples in the dish isclassical version of the poultry. This recipe is unpretentious and at the same time very refined. You will not regret the time spent if you cook the 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
Cooking method: This recipe is so simple that we start cooking by heating the oven to 230 degrees. Check the bird for residual debris and remove with tweezers. Wash the carcass and dry with a paper towel. Now peel apples from the core and cut into thin slices. Start the duck with apples, rosemary, cloves and half a bulb. Pour olive oil in the palm of your hand and quickly cover the bird inside and out. Generously grate large salt, thanks to it the meat will be crispy. To duck in the oven turned roast, we'll tell you a little secret. In the form where the bird will be baked, lay the foil grate. Tear off the strip from a roll of food foil about 20 centimeters wide and fold it with a tube. Prepare 9 such tubes, lay them in the form of a lattice and place on it a duck. Thus, the air will circulate, and the peel will turn out to be more roast. Send the duck to bake and immediately reduce the temperature in the oven to 220 degrees. After 25 minutes, check the meat for readiness. Cut the fillet with a sharp knife: if there is not enough red juice, our duck is ready. Take it out of the oven, let it "rest" a little. Before serving, the entire filling must be removed. On the garnish, boil the wild rice and pour it over with greased fat. Appetizing and simple food is ready, pleasant appetite! We hope that our advice and recommendations helped you to master such seemingly difficult meat as game. Now even a novice cook will prepare from a wild duck a juicy, tender and fragrant dish. Recipes are diverse and simple - choose one to your taste, add a little bit of enthusiasm and success is guaranteed to you! We advise you to read:
