Wild duck is not as fat as poultry. Its meat is very tasty, although it is difficult to find it on sale, most often game is served in restaurants. However, today you can meet many hunters who delight their mistresses with prey. There are a lot of recipes for cooking this bird, they make roasts, soups, bake it in the oven, stew with vegetables, and more. Today we will talk about how to cook wild duck at home. Of course, not every housewife can boast of her culinary skills in cooking exactly game, but this is easily fixable, since there is nothing complicated in this, although the process itself takes a sufficient amount of time.
Bird preparation
Before you start cooking any wild duck dish, it must be pre-processed. To do this, it is plucked by one of the known methods. We chose the dry method: the carcass is taken in such a way that it hangs upside down. With quick jerks, they begin to pull out feathers against their growth. First they are removed on the chest, then they go to the back, neck and shoulders, the wings are plucked last. Further, before cooking a wild duck, the remaining hairs are removed with the blunt side of the knife, the carcass is rolled in flour and gently singeed over the burner. At the same time, the bird is well straightened so that there are no wrinkles on the skin. The scorched duck is thoroughly washed in water, removing soot and flour residues.
Now you can start cutting, if the recipe for cooking wild duck requires it. If you plan to roast the bird in the oven, you should only remove the intestines and entrails. To do this, an incision is made near the anus, through which all the intestines are removed.
Removal of specific odor
In most cases, wild duck meat has a specific smell of fish. To get rid of it, it is necessary to pour enough water on a large baking sheet so that it covers half of it, and then put the carcass there, and then send everything to a well-heated oven for five minutes. Then the bird must be turned over, again put the baking sheet in the oven for five minutes. This effective method will help get rid of the fishy smell. Now you can start cooking. Let's look at a few recipes.
Duck stewed in a pan
Ingredients: one wild duck carcass, salt and spices to taste, one lemon, two tablespoons of vinegar.
Cooking
In order to cook a wild duck in the oven, it is necessary to cut the prepared carcass into portions, which are then put in a bowl. Each piece is rubbed with salt and spices. The ideal seasoning in this case is a mixture of black and red peppers, paprika, rosemary and sage, basil and cumin, marjoram and juniper. Lemon juice must be squeezed and added to the meat along with grated zest and vinegar. Everything is mixed well, covered with a lid and put in a cold place for eight hours to marinate. During this time, the bird will be saturated with the aromas of spices and become much softer.
Next, the game is laid out in a pan and poured with juice, if it is not enough, then add half a glass of water, cover with a lid and simmer for about half an hour over medium heat. Then this wild duck recipe involves frying each piece on all sides until golden brown in the fat that was rendered from the bird. The finished dish can be garnished with herbs and vegetables; it is served with lingonberry jam to give it more piquancy.
Shurpa from wild duck
Ingredients: several carcasses of wild duck, three hundred grams of lard, one kilogram of potatoes, half a kilogram of sweet pepper, half a kilogram of carrots, half a kilogram of tomato, a head of garlic, two tablespoons of tomato paste, one bunch of parsley, dill and cilantro, as well as five peas of black pepper, each two tablespoons of spices (coriander, suneli and cumin hops), five bay leaves and salt to taste.
Cooking
Today we will consider cooking wild duck in nature. So, the carcasses must be put in a cauldron and filled with water so that it completely covers them, add a whole peeled onion there. We put on fire. The duck must be boiled for four hours, periodically removing the foam, while salt is not added. To make the meat cook faster, the bird can be pre-cut into portions and fried. But then the dish will turn out a little fatter. In the meantime, prepare the rest of the ingredients.
Preparation of ingredients for shurpa
Potatoes must be peeled, washed and coarsely chopped (do not cut small ones). Do the same with carrots. Onions are cut into half rings, the same is done with bell peppers, tomatoes are cut into large slices. The greens are washed and chopped, the garlic is divided into cloves and finely chopped. Next, the fat is cut into strips and placed in a frying pan, which is placed on another small fire, previously diluted. When the fat acquires a golden hue, pour the onion into it and fry, then add the carrots and continue to fry until tender.
So, let's look at how to cook a wild duck on an open fire next. After four hours, potatoes and salt are added to the cauldron to taste, boiled for ten minutes. Then they put the prepared roast there and cook again for ten minutes. After that, bell peppers and tomatoes are added, continue to cook for twenty minutes. Five minutes before the end of cooking, put spices, tomato paste and half of the pre-cut greens, garlic. At the last moment, one hundred grams of vodka is poured into the shurpa. The dish is ready!
Wild duck Khanty-Mansiysk
Ingredients: three wild ducks, three hundred grams each, two medium apples, one eggplant, one carrot, one zucchini, half a lemon, three hundred grams of bacon, salt, as well as vinegar and spices to taste, one liter of carbonated unsalted water, one tangerine, herbs.
Cooking
Wild duck dishes like this are delicious. In addition, it is very satisfying and healthy, a male hunter will undoubtedly appreciate it.
So, pre-prepared carcasses must be soaked in mineral water for two hours. Then they are taken out, wiped with napkins and rubbed with salt and spices. Apples are cut into strips, salted and peppered, poured over with lemon juice and insisted for five minutes. After that, ducks are stuffed with them and chopped tangerine, then the holes are not sewn up, but covered with lard plates, fixing it with toothpicks. Eggplants, carrots and zucchini are cut into large pieces, salted and peppered, sprinkled with vinegar, left for a few minutes. Salo is cut into slices one centimeter thick.
Wild duck in the oven
Next, prepare the baking sheet. To do this, it is covered with foil, bending the edges. A second layer of foil is placed on top (the edges are not bent), and then the third. Then put prepared ducks, each of which is covered with fat. Vegetables are laid out around the bird. Foil, where the carcasses lie, wrap them up (first with the third layer, then with the second). The baking sheet is placed in a well-heated oven for twenty minutes. After that, the foil is unfolded so that a "basket" is obtained. The bird is watered with the resulting juice and put back in the oven, a bowl of water is placed next to it. Every five minutes, the carcasses must be taken out and watered with juice. Do this until they get a golden hue. The readiness of the dish is checked as follows: a duck is pierced with a toothpick, if the blood does not appear, then it is ready.
The finished dish is poured with lemon juice, decorated with herbs and baked vegetables. Such a hearty dinner will delight every member of the family.
Duck on coals with lard
Cooking wild duck on the grill does not require special skills. This dish is quite simple, but hearty and appetizing; for lovers of outdoor recreation, this is a great option for a good and tasty meal.
Ingredients: wild duck fat, three hundred grams of lard, red pepper, chicken seasoning, dried garlic, lemon and herbs.
Cooking
A pre-prepared drake is placed in the dishes, spices are added to taste, lemon juice, left for an hour or two to marinate. In the meantime, cut the fat into layers one centimeter thick. The bird is cut along the breast, crushed and laid out like a tobacco chicken. Prepared lard is placed at the bottom of the pan, and a duck is placed on top, put them under pressure for half an hour.
Before you cook a wild duck, you need to kindle a fire and put on a barbecue. Then a layer of lard is placed on the grid, on top - a duck, which is also covered with a layer of lard, and put on fire. At the same time, the garlic on the bird is absorbed into the skin due to the fat, so the carcass does not burn. The dish is ready for about an hour. This makes the meat tender and tasty. Do not forget about the fire here, it must be extinguished with marinade from the bird.
So, the wild duck, whose cooking recipes are varied, is ready. First, lard is laid out on a plate, while it is recommended to hold the bird over the fire for a few more minutes to get a golden crust. The dish is served with baked lard, herbs and vegetables.
Wild duck with cinnamon and tomatoes
Ingredients: three ducks weighing three hundred grams, six hundred grams of tomatoes, one spoonful of cinnamon, one onion, one spoonful of salt, one and a half tablespoons of sugar, one bunch of basil, a mixture of ground peppers, three tablespoons of olive oil, three tablespoons of sour cream.
Cooking
Consider how a wild duck is prepared in a slow cooker. First of all, it is necessary to rinse and dry the bird, then fry it in a pan on all sides so that excess liquid is gone. Then the skin is removed from the carcasses (previously scalded with boiling water), and they are finely chopped. Finely chopped onions, spices, chopped herbs, butter and sour cream are added. The dish is cooked for thirty minutes in a slow cooker. At the end of cooking, starch (a teaspoon) is added and boiled. The dish is ready! It can be garnished with basil sprigs, served with vegetables or porridge.
Duck with rice (pilaf)
Ingredients: one carcass of a wild duck, one onion, two glasses of rice, half a spoonful of savory, six cloves of garlic, salt and pepper to taste.
Cooking
Wild duck, the recipes for which we are considering, turns out to be delicious if cooked along with peeled offal. So, together with the bird, they are cut into small pieces, poured with water and boiled until tender. The broth is poured into another bowl. The onion is chopped and added to the bird, all this is fried, the broth is poured in, washed rice, salt and spices, and garlic are added. All ingredients are mixed, covered with a lid and cooked like pilaf. Fifteen minutes before readiness, you can add chopped apples. Serve the finished dish on a large plate, garnished with sprigs of herbs and vegetables.
Finally…
Thus, wild duck dishes, the recipes of which we have reviewed, are well suited both for every day and for the festive table. Game cooked at home or outdoors will delight every hunter. The meat of this bird is not as fatty as that of a domestic duck, but contains no less nutrients. Moreover, the dishes turn out to be spicy and rather unusual, although they take a long time to cook for the reason that the muscle tissue of a bird living in the wild is quite dense. However, the time spent is fully compensated by a great lunch or dinner, as well as words of gratitude from relatives and friends. Bon appetit!
