Duck meat is the second most popular after chicken. The second line went to the ducklings because of the high fat content, which should be able to properly heat, so as not to overeat the meat. And if the bird's baking can demand from you a certain culinary experience, then quenching is able even for beginners. A few simple and interesting recipes for duck braised chunks, we will share below.
Duck braised with apples
Duck and apples are a classic combination that will serve you well in case you do not want to risk and surprise guests with unusual taste combinations. In this recipe, we will complement the dish with coriander and a couple of cinnamon sticks so that the bird has a pronounced spicy flavor.
Ingredients:
- duck legs - 2 pcs .;
- apples - 210 g;
- apple juice - 245 ml;
- onion - 95 g;
- cinnamon sticks - 2 pcs .;
- coriander - 1/2 tsp;
- water 115 ml.
Preparation
As we noted above, the duck is very rich in subcutaneous fat, and therefore before you begin to extinguish, the bird must be fried so that excess fat is drowned. Cut the fat from the edges of the skin and place the duck pieces in a heated frying pan. Fry until the skin does not get browned properly. Pull the legs into the brazier, pour in a spoonful of fat and add the pieces of apples and onions. Put the spices. The remaining fat can be drained into a jar and stored using other recipes.
Pour the contents of the brazier with a mixture of water and juice, place the dishes in the oven and leave everything to stew for 1 hour and 10 minutes. During the extinguishing a couple of times, look under the lid of the brazier, making sure that all the liquid does not evaporate from the dishes. A duck stewed in pieces in the oven is served immediately after the preparation, just do not forget to get rid of the cinnamon sticks.
Duck stew with pieces of potatoes
This simple recipe for bird stew with potatoes is ideal for cooking in the cold season. Firstly, the dish can warm and sate you in the winter, and secondly, it is prepared from a simple minimum of available products.
Ingredients:
- duck carcass - 2.3 kg;
- potato tubers - 490 g;
- parsnip - 160 g;
- onion - 270 g;
- butter - 35 g;
- flour - 10 g;
- water 940 ml.
Preparation
Before you cook a duck stewed pieces, cut the bird's bird into pieces and brown them in a dry frying pan until pronounced ruddy. Drain excess fat, add a little butter and sprinkle meat with flour. After mixing, pour the contents of the brazier with water and allow the liquid to boil. After cleaning the vegetables, cut them into pieces of arbitrary size and put them to the ducklings. Leave the dish to languish on a small fire for an hour.
Duck stew with vegetables
Ingredients:
- beans - 440 g;
- smoked sausages - 440 g;
- bacon - 210 g;
- duck carcass - 1.8 kg;
- garlic teeth - 12 pcs .;
- onion - 160 g;
- thyme - 2 branches;
- carrots - 140 g;
- laurel leaf - 1 pc .;
- tomatoes in its own juice - 285 g;
- water - 4.4 liters;
- dry white wine - 230 ml;
- handful of green parsley.
Preparation
Before the beginning of cooking, soak the beans for the whole night. After stirring bacon with sausage, drain excess fat and mix the pieces with beans. Add garlic, carrot slices with onions and leave the vegetables lightly browned. Put thyme with laurel, and then pour in wine, water and tomatoes. While the liquid comes to a boil, brown the duck pieces and drain excess fat. Put the bird in a brazier to the beans and leave everything to languish in a preheated to 150 degree oven for 1 hour and 40 minutes. Hot stew served, sprinkled with a handful of parsley.