There are dishes in the culinary art that have truly worldwide fame and popularity. Braised duck is one such dish. It is cooked in one form or another in many cuisines of the world. A gentle and piquant meat will surely please the taste buds of even the most fastidious gourmet. Well, are you ready to start? Then we begin!
Easiest recipe
To make duck stew with slices, we need a well-fed bird. We start to cook:
- We warm the olive oil well in a large saucepan with a thick bottom over medium heat. Add the duck cut into portions into the dishes and fry, stirring, for 7-8 minutes (until brown). Remove the pieces on a plate.
- Then, add onion and garlic to the pan and simmer for about 5 minutes, and then introduce a mixture of herbs, carrots, celery and cook, stirring, for another 3 minutes.
- Add tomato paste and simmer for 5 minutes, then put the potatoes, chopped very large, and pour the chicken stock. Return the duck to the pan and bring to a boil. Salt and pepper to taste.
- Close the lamb with a lid and reduce the heat to a minimum, cook until the stewed duck is soft. And then you can serve to the table!
Wine Duck Stew Recipe
For preparation, we need: a medium-sized duck carcass (it’s better to take it already well-cleaned and washed, without entrails, but fresh), a pair of onions, shallots, a couple of carrots, a celery root, peas, pepper, lemon, a couple of spoons of tomato paste, vegetable oil, salt. And for the marinade and further preparation of the braised duck, you need a bottle of dry red wine (you can take not too expensive, but not a surrogate). For spices, take, for example, thyme (but you can also others that you are used to).
Marinade
- Rinse and cut the duck: cut the carcass into legs and hips. Remove all the flesh of the breast. Divide each breast in the center, then cut in half across. Disconnect and remove as much fat from the carcass as possible. Cut the back and neck bones into 2 or 3 parts. Grate the pieces with salt and pepper.
- Arrange the pieces and bones in a large, deep stainless steel frying pan or cast-iron poultry bowl (if available in your kitchen set).
- Arrange shallots, carrots, onions, celery root, peppercorns, bay leaves, thyme and chopped lemon on top of the meat.
- Pour red wine (dry), cover with plastic wrap and leave it overnight on the kitchen table (of course, if you do not have pets who want to enjoy the product). During this time, rotate the duck and bones in the marinade several times.
Quenching
- Pull the pieces of duck and pits from the marinade (do not pour out - it will come in handy!) And dry them.
- In a large frying pan, heat 2 tablespoons of olive oil. Add the peeled and chopped vegetables, half a glass of marinade and a chopped head of garlic, season with salt and pepper and fry over medium heat until the liquid evaporates and the vegetables begin to darken. Reduce heat to low and simmer, stirring frequently, until vegetables are evenly browned (7-8 minutes). Remove from heat.
- Put the duck in the pan on the fire and add the tomato paste, stirring occasionally. Sprinkle with two tablespoons of flour and mix until slightly brown. Add the vegetables from the pan and a glass of marinade and bring to a boil.
- Cover and simmer in the oven (preheated to 180) for an hour.
- When the braised duck is ready, place it in a beautiful dish and serve for serving.
Tips
- Braised duck and side dish can be prepared in advance so as not to fuss before the festive meal, and put in storage in the refrigerator. And carefully, before serving.
- An excellent side dish is Chinese noodles or ordinary mashed potatoes.
- This gourmet dish needs a suitable wine, but not overly saturated, as they will overwhelm each other. For example, Cabernet Sauvignon or another, well-balanced, but not too "degree" wine with an excellent character is very suitable.
Braised Duck with Cabbage and Rice
The specifics of the genre: the carcass of this bird often comes across oily, and rice absorbs excess fat very well, giving the dish a rest. Barrel cabbage, in turn, remarkably acidifies the dish, giving it a delicate aftertaste and aroma. And it turns out very, very soft and tender. And the stew duck’s meat just melts in the mouth of the eater.
Simple cooking!
Peeled onions with carrots (the last three pre-grater), we pass in heated oil. We lay out the pieces of ducklings to the vegetables and simmer on low heat for 15-20 minutes, stirring occasionally. In the final, salt. And then put the meat sour (barrel) cabbage in the amount of 200 grams. Add half a glass of water or broth, cover and let simmer for about 20 minutes. When the cabbage is soft, spread 100 grams of rice on top, dying it so that it is covered with juice on top (add water if necessary). Cover and simmer for about another half an hour. That's all - you can stew the duck and serve it to the table! Bon appetit to all!