How to cook duck
1. Wash the duck carcass in running water, cut off fat from the tail and neck.
2. Gut the duck and cut into portions: first cut off the legs, wings, neck, breast, back, cut off excess fat from each part.
3. Put all parts of the duck in a cup, pour over with boiling water.
4. Pour 2-3 liters of water into a saucepan, let it boil over high heat.
5. Put in boiling water a whole onion, peeled carrots, a teaspoon of salt, a couple of black peppercorns, bay leaves, reduce heat to medium.
6. Put parts of duck in broth, cover with a lid, wait until boiling.
7. Remove the resulting foam, cook for 30-40 minutes, periodically removing the foam and fat from the broth surface.
How to boil duck for smoking later
1. Rinse the duck carcass, remove the neck and tail, cut off excess fat.
2. Cut the carcass in half along the body, divide each half along the border of the ribs into the chest and thighs.
3. Put the duck parts in a saucepan, put a teaspoon of coarse salt, spices to taste - pepper, thyme, rosemary, oregano, mix with your hands, rubbing the spices and salt into the meat.
4. Remove the meat and marinate for 12 hours in the cold.
5. Pour the meat in a saucepan with marinade with 2-3 liters of water so that it covers the whole duck, place on medium heat, let it boil.
6. Cook the duck for 15-20 minutes, remove from the burner, cool in the broth.
7. Remove the pieces of duck from the broth, put them in a colander or hang them up so that the broth stacks and the meat dries a little, after which it can be put into the smokehouse.
Boiled duck in apple sauce
Cut the duck into pieces, boil 30 minutes with vegetables and garlic, salt and pepper.Boil 3 unpeeled apples in boiled duck broth 15 minutes, then pass through a sieve. Add 120 grams of sour cream and 1 teaspoon flour to the apple mass, salt and sugar to taste. Stir and simmer 5.
Put pieces of boiled duck in the sauce, heat up. Serve with rice or potatoes.
Products
Duck - 1 piece
Internal duck fat - 20 grams
Vegetable broth - 1/2 cup
Onions, carrots, parsley, celery - to taste
Salt, pepper - to taste
Spices - ginger, coriander, cardamom, dill seeds - to taste
Bay leaf - 1 piece
How to cook duck deliciously
1. Wash the duck, peel and cut into large pieces.
2. Mix vegetable broth with spices, season with salt, pour over pieces of this mixture and cook for 40-60 minutes on low heat. The fat formed during the cooking process must be removed periodically.
3. Preheat a frying pan and fry the duck in fat (20 grams) until golden brown.
4. Preheat the dish in the microwave, put the prepared pieces of duck on it and pour over the vegetable broth.
Peking duck classic recipe
Products:whole duck - 1 pc. 2-3 kilograms
vinegar - 2 tablespoons
honey - 5 tablespoons
soy sauce - 5 tablespoons
green onions - 2 bunches
black pepper, water, salt, flour, ginger powder
Peking duck recipe
1. Defrost the duck, cut off the upper wing phalanges, remove fat from the neck and tail.
2. Pour boiling water over the duck, holding it by the neck.
3. Pat dry with a dry towel and pat dry.
4. Rub with vinegar and salt inside and out.
5. Refrigerate for 10 hours.
6. Brush the inside and outside of the duck with honey. Put it back in the refrigerator for 10-12 hours.
7. Place on a wire rack with a baking sheet underneath, breast side up.
8. Pour a glass of cold water into a baking sheet.
9. All together securely wrap in foil.
10. Cook the duck in the oven at 190 degrees for 1 hour.
11. Mix together ginger, sesame oil, pepper, soy sauce. You should get a thick consistency.
12. Return to the oven, preheated to 260 degrees, for 20 minutes.
13. Then grate the duck with a mixture of soy sauce and honey, then cook on the bottom shelf of the stove until crisp.Serve with onions. Cut into pieces right at the table.
Fusofacts
How to defrost duck before cooking1. If the duck is frozen in a bag, when defrosting it must be opened but not removed.
2. Leave the duck in the bag to defrost for several hours at room temperature.
3. Once defrosted, cook immediately.
How to butcher a duck
1. Rinse the duck carcass under running water, cut off the tail - the tail, cut off the excess fat hanging near the tail and neck.
2. Cut off the wings.
3. Near the thigh, find the place where the thigh joins the carcass, make an incision in this place and cut off the ham.
4. Remove excess fat from each ham.
5. Make a longitudinal incision in the middle of the body, raise the pulp from the edge of the incision and cut the meat off the sternum with short knife movements.
- Duck meat is fatty, so it is best to remove all fatty parts before cooking.
Duck weight and price
The price of a duck (on average in Moscow as of June 2017) is 320 rubles / kg.
Duck weight - from 2 kg. We get that the cost of a duck is about 640 rubles. Duck fillet price - from 400 rubles.