In this article, we will look at how to cook a wild
duck. The recipe, following which you can please your family with a game dish, contains a number of specific details. Indeed, waterfowl and
marsh birds have a special smell and unusual taste of meat, which, before preparing wild ducks, must be neutralized. First, let's figure out what types of birds you have to deal with.
How to cook wild ducks: preliminary nuances
Mallard and teal meat is considered the best in taste. These birds live everywhere. Hunting is allowed during most of the fall. It is better to cook the meat of these birds by roasting or a sufficiently long stew. In the conditions of a campaign it can be baked over a bonfire on a spit. Sometimes poultry is smoked hot or soup is cooked from it. Having studied how to cook wild ducks, it is advisable to pre-sustain them in marinade for up to a day. It should be strong, but not tart. Diving duck, in addition, it is recommended to soak in cold water and remove the skin from the carcass. Soup from ducks of this species is not boiled. It is also important to add spices to the game. But, for example, sandpiper meat (garbage noodles, snipe) is cooked without spices. And also without the addition of onions and garlic.
Cook wild duck in the oven
This is a quick and reliable way to surprise everyone with a delicious game dish. The first steps, as we have already mentioned, should be soaking and pickling the carcass. The second is getting rid of excess fat. Almost all ducks are very oily - this is due to their life near water (the subcutaneous layer protects the bird from the cold). Take a small sharp stick and knife. When making cuts in the skin, hold it with a stick and remove the fat with a knife. After that, wrap the bird in foil and place it in a pan with a wire rack. The latter is needed so that air circulates better around the duck. Before wrapping in foil, grate the bird well with salt (this will make the skin crisp - do not be afraid to salt) and black pepper. A two-kilogram duck is baked for about two hours. Three times the bird needs to be taken out and turned over, pour over the resulting juice. No matter how carefully you cut fat from it, part of it will still stand out. It is better to assemble it in a separate container and store in the refrigerator. You can fry potatoes on it, as well as cook meat pies with duck fat. The baked bird is cut and, after letting it stand for a quarter of an hour, is served.
How to cook wild ducks with apples
For one medium-sized bird, you will need a pair of sour fruits, two onions, salt, white pepper (ground), juniper berries, half a glass of dry red wine and broth, a spoonful of starch and a spoonful of cream.
Finely chop the apples. Rub the duck with pepper and salt. Sauté it on the stove. Then lay in the duckweed, overlay with apples, chopped onions, juniper. Pour the broth, cream and wine. Water the bird with melting fat. Cool the finished duck. And in the melted juice, add starch and boil - you get a good dressing. Serve the bird with the resulting sauce.