Any housewife has a festive table full of various dishes that are rarely prepared in everyday life. And of course, it is impossible to imagine a single celebration without jelly. This dish is often made from pork shank, legs, offal, skin, and also beef parts. Poultry is rarely used, but in this article we describe a recipe for aspic from a duck, which will be difficult to refuse.
Cooking Tips
Jelly is a cold dish, as it hardens only at low temperatures, and can be cut into portions. Jellied meat becomes jelly due to prolonged digestion of bone and meat products.
- For cooking, use the parts in which there is most of the animal collagen.
- For jellied meat, a whole carcass with a neck and limbs is taken from a duck.
- Harvested meat parts are cleaned of villi and bristles, then kept for several hours in cold water.
- Chefs are advised not to cut meat to avoid small bone fragments.
- The water poured into the pan should slightly cover the contents, otherwise the jelly will not thicken.
- The foam formed when boiling the liquid must be removed. After that, reduce the heat and cook the workpiece for 5-6 hours.
- During cooking, vegetables, herbs and spices are added to the container.
- Garlic is put after all ingredients are taken out and the fire is off.
- The jellied spaghetti from the ducks is placed in the refrigerator for solidification.
Ingredients
We will cook the jelly from the duck, respectively, we need:
- one carcass of a bird;
- two onions;
- carrots in the amount of two pieces;
- 2 pre-cooked chicken eggs;
- a can of canned green peas;
- 3 large tablespoons of salt;
- 20 grams of dry gelatin;
- a mixture of black and allspice;
- laurel leaves and dry clove inflorescences - a few pieces;
- fragrant greens (parsley, dill, onion arrows).
To prepare the jelly from the duck and the given amount of ingredients, you need 3 liters of pure water.
Cooking
Before placing the bird in a pan, rinse it, remove all the insides and cut into several large pieces. Then dip the pieces into a container and pour the indicated amount of cold water. When boiling, do not cover the container with a lid, and remove the resulting foam with a slotted spoon and reduce the heat.
While the broth is boiling, prepare the vegetables. Peel the onions and carrots, then rinse under water and cut into pieces. Bulbs can be divided into two halves. An hour before removing the pan from the heat, add vegetables and salt to the meat. About 10 minutes before being ready, dip the spices and bay leaves into the bowl.
At the end of cooking, remove the carcass pieces and all vegetable ingredients from the boiled broth. Carefully remove all the bones and skin, then divide the meat into small fibers. Remove the onion, and cut the carrots into thin circles. Peel boiled eggs and cut into slices.
Jellied duck recipe contains gelatin. In the event that the broth is sparse, it is diluted with water in a separate bowl and added to the broth, removed from the fire.
Additional decorations
Prepare shallow trays and plates. The recipe for making jelly from duck contains peas, which will serve as a decoration for the dish. At the bottom of the containers, nicely arrange the meat fibers, carrot and egg slices, and green peas. Then, let the broth pass through cheesecloth and evenly fill the contents of the plates using a cooker. After the broth has cooled, decorate the surface with greens and place the dishes in a cold place.
Many decorate unrefined jelly with slices of peeled apples. Those who love originality and are not afraid of new tastes can add in the dishes to the traditional ingredients circles of peeled mandarin, slices of sweet pepper, juniper berries and even lingonberry jam.
In general, any colored fruits and vegetables will make your aspic beautiful and festive. Experiment, and jellied will please not only you, but also guests with an unusual taste and give a cheerful mood.