Duck stomach is considered especially useful and one of the most delicious offal, despite its low cost. True, not everyone likes the specific taste of these parts of the bird. And to cook duck’s stomachs (see the recipe below) for a rather long time. However, professional chefs in the East, for example in China, dishes using this ingredient are very popular. Probably because duck by-products contain sodium, phosphorus, iron, and copper in the amounts necessary for the human body. There is a lot of protein, no carbohydrates at all, a little fat with a low calorie product.
Benefit and harm
Due to their composition, stomachs help increase hemoglobin. Also improves the condition of hair and nails, skin. And giblets soup will restore strength and potency in men (as, at least, healers have previously believed). No harm from them, except when there is an individual intolerance to this product or if stale products were used to prepare the dish.
Preparation specifics
The older the bird, the longer it will take to cook duck stomachs. The recipe for such dishes is quite simple to implement and requires careful heat treatment - boiling or stewing in sour cream. Navels (as they are affectionately called by the people) have a short shelf life. Therefore, it is necessary to carefully choose the product: take only fresh, not stale. It is better not to use frozen offal, since it is not known how long they lay in the refrigerator and whether they were stored properly. Before starting cooking, the stomachs must be thoroughly rinsed in running water, cleaned of fat, cut off the cuticle that covers the offal from the inside.
Stomachs are duck. Recipe 1
So, the prepared offal (as you look above) in the amount of one kilogram will be pickled first. For the marinade, we take a glass of vegetable oil, a glass of dry red, a peeled head of garlic, finely chopped or crushed in a special device, several sheets of lavrushka. You can add ground pepper or other spices familiar to you. Pour the meat into the marinade, mix, cover with cling film and put in a cold place overnight.
We take out the pickled navels, and carefully drain the marinade (still useful). We clear half a kilogram of onion from the husk and cut into rings or half rings. In a casserole or frying pan with high edges (such as vogue), we heat several tablespoons of vegetable oil and lightly fry the meat there. Pour the marinade into the pan, add the chopped onion and simmer over low heat. This is a fairly long process, get ready. In two hours, only the dish will be ready. If necessary, add water during cooking. At the end, you can add sour cream, ground pepper and salt. Serve well with boiled rice or with buckwheat. Such a simple but rather long recipe for making duck stomachs. But tasty and inexpensive!
Stomachs are duck. Recipe 2
Celery soup with these offal is highly recommended. It contributes to weight loss and the removal of toxins from the body, in addition, it has an amazingly delicate taste. This is another way to cook duck stomachs.
Ingredients: navels - 300 grams, potatoes - 3 pieces, carrots - 1 piece, a couple of chicken eggs (or one duck, if available), celery root - 300 grams, fresh herbs, pepper, salt.
In the pan we put the prepared navels, cut into small pieces, and cook them for about an hour, removing the foam. Then add the peeled and diced potatoes to the dishes. Then - grated carrots and celery. Cook until tender. Before the end we break the duck egg and pour it into the soup. Salt and pepper to taste. Before serving, season with finely chopped greens and - who loves - sour cream.
Bon appetit to all!