Stewed duck: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are dishes in the culinary art that are truly world famous and popular. Stewed duck is one of those dishes. It is prepared in one form or another in many cuisines of the world. And tender and spicy meat will surely please the taste buds of even the most fastidious gourmet. Well, are you ready to get started? Then let's get started!

Easiest recipe

To prepare duck stew in pieces, we need a well-fed bird. Let's start cooking:

1. Heat the olive oil well in a large heavy-bottomed saucepan over medium heat. Add the duck cut into portions into the dishes and fry, stirring, for 7-8 minutes (until brown). Take out the pieces on a plate.
2. Then, add onion and garlic to the pot and simmer for about 5 minutes, then add the mixture of herbs, carrots, celery and cook, stirring, for another 3 minutes.
3. Add tomato paste and simmer mass for 5 minutes, then put potatoes, cut very coarsely, and pour in chicken broth. Return duck to saucepan and bring to a boil. S alt and pepper to taste.
4. Cover the duck with a lid and reduce the heat to a minimum, cook until the duck stew is soft. And then you can serve it to the table!

Recipe for Stewed Duck in Wine

For cooking, we need: a medium-sized duck carcass (it is better to take it already thoroughly cleaned and washed, without entrails, but fresh), a couple of onions, shallots, a couple of carrots, celery root, peppercorns, lemon, a couple spoons of tomato paste, vegetable oil for frying, s alt. And for the marinade and further preparation of the stewed duck, you need a bottle of dry red wine (you can take not too expensive, but not a surrogate either). As spices, let's take, for example, thyme (but you can use others that you are used to).

Marinade

1. Wash and cut the duck: cut the carcass into legs and thighs. Remove all breast flesh. Divide each breast down the center, then cut in half crosswise. Disconnect and remove as much fat as possible from the carcass. Cut the back and neck bones into 2 or 3 pieces. Rub the pieces with both s alt and pepper.
2. Arrange the pieces and bones in a large, deep stainless steel frying pan or cast iron roaster (if your kitchen set has one).
3. Spread the shallots, carrots, onions, celery root, peppercorns, bay leaves, thyme and sliced lemon on top of the meat.
4. Pour red wine (dry), cover with plastic wrap and leave overnight on the kitchen counter (of course, if you don't havepets who want to eat the product). During this time, turn the duck and bones in the marinade several times.

Stewing

1. Remove the pieces of duck and bones from the marinade (do not pour - it will come in handy!) and dry them.
2. Heat 2 tablespoons of olive oil in a large skillet. Add peeled and chopped vegetables, half a cup of marinade and a minced head of garlic, season with s alt and pepper and cook over medium heat until the liquid has evaporated and the vegetables begin to darken. Reduce heat to low and simmer, stirring frequently, until vegetables are evenly browned (7-8 minutes). Remove from heat.
3. Place the duck in a saucepan over the fire and stir in the tomato paste. Sprinkle with two tablespoons of flour and stir until lightly browned. Add vegetables from the skillet and a glass of marinade and bring to a boil.
4. Cover and simmer in the oven (preheated to 180) for an hour.
5. When the duck stew is ready, place it in a pretty dish and serve to serve.

Tips

• The duck stew and garnish can be prepared in advance so as not to fuss before the festive meal, and placed in the refrigerator for storage. And before serving, reheat thoroughly.
• Chinese noodles or plain mashed potatoes serve as an excellent side dish.
• This gourmet dish needs the right wine, but not overly rich, as they will overwhelm each other. For example, Cabernet Sauvignon or something else, gooda balanced, but not too "degree" wine with great character is very suitable.

Stewed duck with cabbage and rice

Specificity of the genre: the carcass of this bird often comes across as greasy, and rice absorbs excess fat very well, giving rest to the dish. Cask cabbage, in turn, remarkably acidifies the dish, giving it a delicate flavor and aroma. And it turns out very, very soft and tender. And duck stew just melts in the mouth of the eater.

Cooking easy

Peeled onions with carrots (the last three on a grater), sauté in hot oil. We spread the duck pieces to the vegetables and simmer over low heat for 15-20 minutes, stirring occasionally. S alt at the end. And then we spread sour (barrel) cabbage to the meat in the amount of 200 grams. Add half a glass of water or broth, cover with a lid and leave to stew for 20 minutes. When the cabbage becomes soft, spread 100 grams of rice on top, crushing it so that it is covered with juice on top (add water if necessary). Cover and simmer for about half an hour more. That's all - you can serve the stewed duck to the table! Bon appetit everyone!