Unlike poultry, wild individuals feed exclusively on natural food and live in their natural environment. It is not surprising that the taste of game is much richer, its meat is darker in appearance and denser, and therefore it is somewhat more difficult to digest.
Poultry has become a familiar product for us, but the benefits of such meat are sometimes called into question. So, dishes from wild duck and domestic are clearly different both in taste and smell, and households will certainly appreciate it. However, many housewives categorically refuse and even forbid their hunting husbands from bringing their prey home. And often the problem is precisely that they simply don’t know how to cook a wild duck correctly to eliminate its natural slightly unpleasant odor, clean it from feathers and gut it, combine it with other products for a better taste, and also how to serve your loved ones on the table.
In the preparation of the carcass - in plucking, singeing and cutting - men will help. And then the hostess will certainly agree to prepare fragrant nutritious dishes from the wild duck. They can be done both outdoors and at home.
Recipe
A wild
duck is best prepared
in the oven. The recipe at the same time resembles the usual roast, but has a number of features. Firstly, in order not to spend a lot of time and effort carefully plucking, it is much easier to completely peel one or two birds. Then the carcasses are washed under running water and soaked during the preparation of the remaining products.
We wash and grind one hundred and one hundred and fifty grams of any edible mushrooms, two or three medium onions, peel and cut the carrots in circles, and potatoes in cubes.
Wild duck dishes are cooked for a long time due to the density of muscle tissue of a free bird, so we choose ceramic pots for the oven. Thus, all products will slowly languish, and the beneficial properties of game and vegetables will not be lost.
First, fry the onions and mushrooms in a hot oil until golden brown, then carrots until soft, then add a piece of butter. When everything is ready, sprinkle the resulting mass with a pinch of salt and black pepper. Set aside.
At this time, we process the carcasses: we cut them into convenient pieces, put them in a deep cup and generously add salt, black and hot red pepper, you can also add allspice. We leave it to marinate for another 20-30 minutes, after which we cook them in hot oil until golden brown. Next, remove the duck from the pan, and fry the potatoes on the juice left after it. So, all the ingredients of our wild duck dish are ready to be put in pots.
At the bottom, pour a drop of oil, put the pieces of the bird. The second layer is potatoes, the third is garlic sliced. The fourth layer is a frying of mushrooms and vegetables. Evenly distribute, pour a little water (so that 4-5 centimeters still remain to the edges of the pot), close and put in the oven until fully cooked. When serving, decorate with herbs and sprinkle with spices to taste. Enjoy your meal!