How to cook dishes from a duck, recipes.

At the festive table, dishes from the duck began to appear more often. Recipes for this particular bird are becoming more popular. Even though this is not a diet food. But - very tasty. Duck meat is dark enough, with a characteristic smell. Duck meat is useful for exhaustion, as it is a good source of proteins. It consists of proteins, carbohydrates, fats, vitamins A and B, potassium, phosphorus, manganese, iron. Caloric content per 100 g of duck meat is 350 kcal.

The main indicator when choosing a duck for cooking is fatness. It is necessary to choose a sufficiently well-fed bird, as too fatty will give a luscious taste and poorly assimilated, and poorly fattened will make the dish dry and coarse. To soften the taste of fat, duck dishes are served with sour garnishes, such as: sauerkraut, sour apples, pickled vegetables.

What are the dishes from the duck, recipes for their preparation and recommendations can be found on the Internet, cookbooks and many more. Prepare a duck and in the pot, and fry, and soar, and cook - as you like.

Our ancestors also went hunting and extracted various wild birds to the table: cranes, swans, herons, black grouses, partridges and others, as well as poultry: ducks, geese, chickens and others. Delicious dishes from the duck, recipes of which have been known for a long time, can be served to the table today.

The most famous dishes from the duck, the recipes of which have survived to this day, are still festive dishes from whole-baked game with various berries and fruits: a duck in apples; Duck, baked with potatoes and prunes, duck stuffed with mushrooms and many others. Such dishes are usually served to the festive table and become its highlight.

At home, you can cook a duck. Here's a recipe for how to cook a roast duck in a pot. To prepare, you need the following ingredients: a small duck (carcass) 600-700 grams, cereals (buckwheat or millet) - 200-300 grams, one medium sized onion, carrots also one, medium size, 200 g sour cream, spices to taste - salt, pepper.

To cook in the pots, roast from a duck is better than to fry, because the meat is better stitched in its own juice and spices. First you need to cut the carcass into small pieces. Fold the meat in pots, pour a little water, and cook in the oven until half cooked. At this time, you can prepare the onions - cut into half rings, and carrots - cut into strips. Half finished duck to get and add onions and carrots, pre-draining the unnecessary fat from the pots. Add the croup, a little water (instead of the fused fat) and send it back to the oven. Cook until ready to cereals. Add the sour cream and bring to the full preparedness of the dish.

It is believed that such a dish, like real shulum, is prepared only at the stake. When fresh game is languishing in the cauldron, and then ennobled with herbs - in nature is simply an unforgettable action. But at home, you can also cook shulum from a duck.

To do this, you will need the following: a root of celery, shallots, a salad of rucola, potatoes, garlic. Rye bread, juniper, spinach, fresh rosemary, duck broth (100 g), actually a duck carcass (gutted and washed). Duck the meat in a saucepan in salted water and cook until cooked. After that, you need to separate the meat from the bones and finely chop it. Peel potatoes and celery, cut into cubes finely and boil in broth along with chopped duck meat until ready. Cut the shallots with straws and dry in the oven. When serving this dish, add greens, and garlic and rye bread (best toast) with salt to be served separately to the table. This delicious dish will surprise the guests and make the family happy.

At home, it is best to use the meat of ducklings in cooking, which has not had time to digest more fat, it is more tender and does not have such a peculiar smell as an adult duck.