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How to cook wild ducks at home

In this article, we will discuss how to prepare a wild duck. The recipe, following which you can please your family with a game of game, contains a number of specific details. After all, waterfowl and swamp birds have a special smell and unusual taste of meat, which, before cooking wild ducks, must be neutralized. First let's figure out what kinds of birds you have to deal with.

How to cook wild ducks: preliminary nuances

The best in taste is considered to be mallard and chirkov meat. These birds live everywhere. Hunting for them is allowed for most of the autumn. It is better to cook the meat of these birds by frying or long enough to extinguish. In the conditions of the campaign it can be baked over a fire on a spit. Sometimes the meat of birds is smoked hot or soup is cooked from it. Having studied how to prepare wild ducks, it is desirable to firstly stand in the marinade for up to a day. It should be strong, but not tart. A duck duck, in addition, is recommended to soak in cold water and remove from the carcass skin. Soup of ducks of this species is not brewed. It is also important to add spices to game. But, for example, the meat of waders (a jack-eagle, snipe) is cooked without spices. And also without adding onions and garlic.

Prepare a wild duck in the oven

It is a quick and reliable way to surprise everyone with a delicious game of game. The first steps, as we have already mentioned, should be the soaking and marinating of the carcass. The second is getting rid of excess fat. Almost all ducks are fat-rich - this is due to their life near the water (the subcutaneous layer protects the bird from the cold). Take a small sharp wand and a knife. Doing incisions in the skin, hold it with a stick and a knife, remove the fat. After this, wrap the bird with foil and put it in a grate shape. The latter is needed in order to circulate better around the duck air. Before wrapping in foil, grate the bird well with salt (this will make the skin crunchy - do not be afraid to overdo it) and black pepper. A two kilogram duck is baked for about two hours. Three times the bird needs to be got and turned over and poured with the formed juice. If you carefully trimmed the fat from it, some of it will still separate. It is better to assemble it in a separate container and store it in the refrigerator. On it you can fry potatoes, as well as cook with duck fat meat pies. The baked bird is cut and, after giving it a quarter of an hour's rest, is served.

How to cook wild ducks with apples

For one medium-sized bird, a couple of sour fruits, two onions, salt, white pepper (ground), juniper berries, half a glass of dry red wine and broth, a spoonful of starch and a spoonful of cream will be needed.

Finely slice the apples. Rub the duck with pepper and salt. Fry it on the stove. Then lay it in a mattress, overlap with apples, chopped onion, juniper. Fill with broth, cream and wine. Water the bird with grease. Wait for the ready-made duck. And in the melted juice add starch and boil it - you get a good dressing. Serve the bird with the resulting sauce.

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