Stomach ducks. Recipe

Duck stomach is considered particularly useful and one of the most delicious by-products, despite its cheapness. However, not everyone likes the specific taste of these parts of the bird. Yes, and prepare the duck stomachs (see below for a recipe) for quite some time. However, in professional chefs in the East, for example in China, dishes using this ingredient are very popular. Probably because ducked offal products contain in the necessary human body quantities of sodium, phosphorus, iron, copper. There is a lot of protein, absolutely no carbohydrates, a little fat with low calorie content of the product.

Benefit and harm

Due to their composition, stomachs help to increase hemoglobin. Also improves the condition of hair and nails, skin. A soup of giblets will restore the strength and potency of men (at least, they believed the healer earlier). There is no harm from them, except when there is an individual intolerance to this product or if stale food was used to prepare the dish.

Specificity of training

The older the bird, the longer it will take to cook the duck's stomach. The recipe for these dishes is quite simple in execution and requires careful heat treatment - boiling or stewing in sour cream. The navel (as they are affectionately called in the people) have a short shelf life. Therefore, it is necessary to scrupulously approach the choice of the product: take only fresh, not lying. Frozen offal is better not to use, as it is not known how much they were in the refrigerator and whether they were stored correctly. Before starting the preparation of the stomach, it is necessary to thoroughly rinse it in running water, clean it of fat, cut off the cuticle that covers the offal from the inside.

Stomach ducks. Recipe 1

So, prepared by-products (as - see above) in the amount of one kilogram at first we'll marinate. For marinade we take a glass of lean oil, a glass of dry red, a peeled garlic head, finely chopped or suppressed in a special appliance, several leaves of a laurel. You can add ground pepper or other spices that you are familiar with. We pour the meat into the marinade, mix it, cover it with a food film and put it in a cold place for the night.

We take out the pickled navels, and meridian merge carefully (still useful). A polylogram of onion is peeled from the husks and cut into rings or semirings. In a cauldron or a skillet with high edges (like a wog), warm up a few spoons of lean oil and lightly fry the meat there. Pour into the frying pan marinade, add the chopped onions and simmer on low heat. It's a long enough process, get ready. In about two hours only the dish will be ready. If necessary, add water during cooking. In the end, you can add sour cream, ground pepper and salt. It is good to serve to a table with boiled rice or with buckwheat. Such a simple, but rather long-lasting recipe for making duck stomachs. But tasty and inexpensive!

Stomach ducks. Recipe 2

We also highly recommend celery soup with these offal. It promotes weight loss and excretion of slag from the body, besides it has an amazingly delicate taste. This is another way how to cook duck's stomach.

Ingredients: navels - 300 grams, potatoes - 3 pieces, carrots - 1 piece, a pair of chicken eggs (or one duck if available), celery root - 300 grams, fresh herbs, pepper, salt.

In the pan put the prepared navels, cut into small pieces, and cook them for about an hour, taking off the foam. Then add to the dishes cleaned and diced potatoes. Then - grated carrot and celery. We cook until ready. Just before the end, we break the duck egg and pour it into the soup. Solim and pepper to taste. Before serving on the table, we fill with finely chopped greens and - who likes - sour cream.

Have a nice appetite!