Passed the autumn hunting season for wild duck and but positive impressions, from the hobby were also trophies - gutted carcasses in the freezer. Every housewife knows that cooking wild duck is not easy, because its meat is harsh, and the smell is very strong. Do not despair! We will tell you recipes that make cooking wild duck would be simple, but the taste of meat is refined and delicate. Indeed, despite the fact that the mallard and teal too small in size, their taste is very highly valued. And cook the bird in the oven should be just 15 to 35 minutes.
In contrast to the shops, the willingness of wild ducks is tested differently. If an incision in poultry, ichor should be transparent, and in the wild - not. Juice should follow the red, but it should be enough. On the right kind of cooked meat of wild duck looks a bit neprozharennoe. If you cook in the oven for longer mallard laid, it will be a distinct taste of liver. But enough of the theory - is to go to practice and make a meal of venison to your taste.
Wild duck with a sauce of fresh mushrooms
Cooking duck we start to trim excess fat and tail. Mallard is rich in fat - while cooking in the oven heated with it so much that he can spoil the dish. Therefore, drain the excess fat in a jar and keep it in the refrigerator. He easily preserved for 2-3 months, and you can use it for cooking of potato and cereal dishes. But that's another story, and a separate recipe and now we are preparing a lovely Sunday lunch with duck and mushrooms.
wild duck weighing about a kilogram
250 grams of fresh mushrooms
4 tablespoons vegetable oil
glass of cream 15-20% fat
0, 5 teaspoons of sugar
70 grams of butter
Thoroughly clean the duck from the pen, gut, wash and put under pressure for 2-3 hours. When the duck carcass becomes more flat, rub her skin of coarse salt and black pepper. The iron utyatnitsu warm several tablespoons of vegetable oil, to shift into a bowl and stew mallard her time under the lid closed.
While the game is being prepared, it's time to start preparing the mushroom sauce. Of course, the flavor of the dish will be particularly rich, if you take a wild mushrooms. But the recipe is not affected if hand will be shoplifting mushrooms, the main thing that we prepare dinner with the soul. Wash the mushrooms, clean them, allow to drain excess water. Cut them small strips - let them give as much flavor sauce.
In a skillet, melt the butter, but do not let it boil. Dip the mushrooms, sprinkle with salt and a pinch of pepper and leave to stew for 10 minutes. Meanwhile, in a pan shall shoot 20-gram piece of butter, add a tablespoon of flour and, stirring constantly, fry until golden brown. Prepare the sauce must be very careful: if the flour in the oil overheats, it is cooked, and the mixture becomes unusable.
Pour the cream into the cold oil-flour mixture and stir, bring to thick. At the end of cooking, add the sugar and finely chopped dill. Creamy sauce is ready - pour it into the cooked mushrooms and mix thoroughly. Leave to infuse for 15 minutes. Filing sauce depends on your taste - you can pour the mushroom sauce and garnish the finished duck they cut pieces of poultry. Regardless of how you feed your wild duck is tender and juicy, and the mushroom sauce accentuate its taste and can serve as an excellent garnish. Bon Appetit!
Wild duck stewed with vegetables
Every game has a distinct flavor that you want to shade and highlight. The dishes with the ducks is very well blended roots and herbs. Let's add aromatic vegetables to a bird and enjoy both the taste and by cooking. The recipe for this dish can vary slightly according to your desire. For example, you can with use of celery root and stems. Or instead of parsley chopped parsnips and simmer in the oven dish is not, as in a frying pan over low heat.
Bird ducks - 1 kg
100 grams of celery
potatoes for garnish
70 grams of sour cream
the mixture of dry Provencal herbs
Wild ducks have large reserves of fat and we'll show you how to use them properly, so as not to fry a bird in vegetable oil. Examine closely the carcass and puncture the skin in places where there is accumulation of fat. Now rub it with coarse salt and freshly ground pepper and fry in a dry frying pan. Further preparation ducks will take place in the oven, so use a pan with removable handle or utyatnitsu.
Fry the bird, move it to the heated to 170 degrees oven. Let it zapechetsya until golden brown, then fill it with a glass of hot water. Leave the bird stew in the oven and do not hesitate a minute, cut into strips fragrant parsley and celery. Carefully add the vegetables to the duck, put 2 bay leaves and let the dish stewed another 20 minutes.
Meanwhile, prepare the garnish. Peel the potatoes, boil in salted water and cook the sauce of your choice. Leave it under the lid closed - the recipe is nearing completion, should not be mashed cool. Remove the duck from the oven and pour the resulting liquid with vegetables in a small saucepan. The sour cream add flour and salt and mix thoroughly. Pour the cream into a saucepan with the fusion of a duck juice and a little warm until thick. Generously pour fragrant sauce mashed potatoes and add a piece of roast duck. Your generous and tasty dish is ready - bon appetit!
Roast wild duck with onions and tomatoes
Wild Duck at cooking often has a specific smell of fish (smell blubber). To get rid of it, you can marinate poultry in the aromatic spices for a day. And our recipe for roast duck pieces suggests boil in plenty of water to get rid of the smell of blubber.
1 mallard or teal 2
3 liters of water
6 fresh tomatoes
3 cloves garlic
3 large onions
100 grams of butter
red pepper on the tip of a knife
dill, parsley on a large bundle
Peel onions, cut into 2 of them middle cubes, leave a whole. To cut the duck into pieces and boil in salted water, much lower whole bunch of parsley and onion. The greens on the need to cut - it will be better if you tie it with a thread. Onion and parsley only serve to remove odors, and at the end of cooking, they should catch and throw.
After the need to drain the broth, cover the duck with fresh water and boil for half an hour. 5 minutes before the end of his dip in tomatoes. Meanwhile, diced onions simmered hacked 3 tablespoons butter until transparent. Tomatoes catch from the broth, remove them peel, rub through a sieve and return back into the soup to duck. There also add the browned onions, remaining butter, red pepper, a tablespoon of flour and stew for 5-10 minutes. Let the dish stand up under the lid closed for several minutes. We hope our recipe roast will be enjoyed by you and your pet. Bon Appetit!
Roast wild duck with apples
The combination of duck dish and apples - a classic preparation of poultry. This recipe is simple and at the same time very elegant. You will not regret the time spent, if you prepare a mallard with us.
2 green apple varieties
3 cloves flower
a sprig of rosemary
salt and pepper to taste
olive oil to lubricate the skin
wild rice for garnish
This recipe is so simple that we are ready to start heating the oven to 230 degrees. Check for the presence of residues of the bird pen and remove them with tweezers. Wash the carcass and dry with a paper towel. Now clean the apples from the core and cut into thin slices. Stuff the duck with apples, rosemary, cloves and half an onion.
Pour the olive oil into the palm, and quickly obmazhte bird inside and out. Generously rub with coarse salt, thanks to her meat is crispy. To duck in the oven turned crispy, we'll tell you a little secret. The form, which will be baked bird, put lattice foil. Tear off a strip from the roll Food foil width of about 20 centimeters and take her straw. Prepare 9 of tubes, place them in a grid and place the duck on it. Thus the air is circulated, and the skin will be more zazharistaya.
Send a duck baked and immediately reduce oven temperature to 220 degrees. After 25 minutes, check the readiness of meat. Separate the fillets with a sharp knife if red juice follows a little - our duck is ready. Remove it from the oven, let a little "rest". Before serving, all the stuffing must be removed. Served with wild rice boil and pour it heated with oil. Delicious and easy dish is ready, bon appetit!
We hope our tips and tricks help you to master a seemingly tough meat like game. Now, even a novice cook to prepare from a wild duck juicy, tender and flavorful dish. The recipes are varied and simple - select one for your taste, add bit of enthusiasm and you are guaranteed success!
We recommend that read: Recipe for duck utyatnitsu