Duck dishes began to appear more and more often on the festive table. Recipes for this particular bird are becoming more popular. Even despite the fact that this is far from diet food. But it’s very tasty. Duck meat is quite dark in color, with a characteristic odor. Duck meat is useful for malnutrition as it is a good source of protein. It consists of proteins, carbohydrates, fats, vitamins A and B, potassium, phosphorus, manganese, and iron. Calorie content per 100 g of duck meat is 350 kcal.
The main indicator when choosing a duck for cooking is fatness. You need to choose a well-fed bird, because too fat will give a sugary taste and will be poorly digested, and poorly fed will make the dish dry and rough. To soften the taste of fat, sour side dishes are served with duck dishes, such as sauerkraut, sour apples, pickled vegetables.
What are duck dishes, recipes for their preparation and recommendations can be found on the Internet, cookbooks and many more where. They cook the duck in pots, and fry, and steam, and cook - as you like.
Even our ancestors went hunting and hunted various wild birds to the table: cranes, swans, herons, black grouse, partridges and others, and also served poultry: ducks, geese, hens and others. Delicious duck dishes, the recipes of which have been known for a long time, can be served today.
The most famous duck dishes, the recipes of which have survived to this day, are still festive dishes from whole baked game with various berries and fruits: duck in apples; baked duck with potatoes and prunes, duck stuffed with breasts and many others. Such dishes are usually served at the festive table and become its highlight.
You can cook duck at home. Here is a recipe for cooking pot roast duck. For cooking, you will need the following ingredients: a small duck (carcass) 600-700 g, cereals (buckwheat or millet) - 200-300 g, one medium-sized onion, carrots, too, one, medium-sized, 200 g sour cream, spices to taste - salt, pepper.
Cooking in pots roast duck is better than frying, because meat is better stewed in its own juice and spices. First you need to cut the carcass into small pieces. Put the meat in pots, pour in a little water, and cook in the oven until half cooked. At this time, you can prepare the onion - cut into half rings, and carrots - cut into strips. Remove the half-finished duck and add onions and carrots, previously draining the unnecessary fat from the pots. Add the cereal, a little water (instead of the drained fat) and again send to the oven. Cook until the cereals are ready. Add sour cream and bring the dish to full readiness.
It is believed that such a dish as a real shulum is cooked only at the stake. When fresh game is languishing in a cauldron, and then ennobled by herbs, it is simply an unforgettable action in nature. But at home, you can also cook shulum from duck.
To do this, you will need the following: celery root, shallots, rucola, potatoes, garlic. Rye bread, juniper, spinach, fresh rosemary, duck stock (100 g), duck carcass proper (gutted and washed). Put duck meat in a pan in salted water and cook until cooked. Then you need to separate the meat from the bones and finely chop it. Peel potatoes and celery, chop finely and boil in the broth with chopped duck meat until cooked. Cut the shallots into strips and dry in the oven. When serving this dish, add the greens, and garlic and rye bread (best croutons) with salt, set separately to the table. This delicious dish will surprise guests and delight the family.
At home, it is best to use ducklings meat in cooking, which has not yet had time to grow large amounts of fat, it is more tender and does not have such a peculiar smell as an adult duck.