In people of previous generations, the word "stew" is associated with unappetizing grayish meat rags, drowned in fat and absolutely tasteless. However, times have long changed! Meat and poultry appeared on the shelves, which were previously considered scarcity and delicacy, and the kitchen equipment is now very modernized. So now, for example, duck stew has become quite affordable, not bought, but cooked lovingly, with your own hands and taking into account your own tastes and ideas about the right spices.
Fried stew
Such a workpiece can be prepared according to several recipes. To begin, consider the fastest. The carcass is cut into small pieces and sprinkled or rubbed with salt. Usually it takes a couple of tablespoons per kilogram of meat, but you can make your own adjustments. For about ten minutes, the salted slices of ducklings are mixed so that the salt is absorbed evenly. Fat is melted in a thick-walled dish (vegetable oil is undesirable; not enough of what was on the carcass - add pork). When the fat is hot, a chopped bird is put into it and roasted to a crust. The main sign indicating that the stew from the duck passed the initial treatment is the cessation of the release of liquid from the meat. Finished pieces of poultry are densely laid out in sterile jars and filled with hot fat. There should be no air bubbles underneath. The containers are corked and wrapped up for about a day. Warning: the duck stew prepared in this way is stored for no longer than six months, and then in a cool place. If you need a more "long-playing" blank, use a different recipe.
Stew right in the bank
Pre-frying is by no means an indispensable culinary technique. Moreover, it is he who significantly reduces the shelf life of the final product. Try a different duck stew recipe; If you follow it, your canned goods can be stored in the basement for up to three years. So, the carcass is scalded, chopped into pieces, washed, dried, salted. In advance, sterilized liter jars are invested in 2 bay leaves and pieces of 6 peas of black pepper. Duck pieces are loaded from above to the shoulders of the container. Three quarters of the dishes are poured with water; the neck wraps tightly in foil. Cans are made on a baking sheet of an unheated oven. The temperature in it is brought to 180 degrees. Duck stew in the oven will spend three hours. During this time, it will reach readiness and sterilized. The cans are hermetically sealed, turned over until cool, and cleaned into the cellar.
Fragrant stew
In order to get “in reserve” not only a hearty, stored for a long time, but also tasty, aromatic preparation, it is worth paying attention to the following recipe for duck stew. For him, one medium-sized carcass will need a bulb, carrot, four cloves, as many peas of allspice , cardamom, four juniper berries and a cinnamon stick. Salt is better to take sea, large. Count its quantity and volume of sugar yourself. The carcass is already habitually divided into appropriate pieces. Carrots with onions are large, but beautifully cut. Half of the vegetables are laid at the bottom of the cans. Half of the spices sprinkle on them, the second is left. Duck is distributed among the containers as tightly as possible. The remains of vegetables and seasonings are laid out on top, a teaspoon of sea salt and half of sugar are added (based on a liter jar). The cans are exposed in a cold oven, the temperature is indicated at 150 degrees - and for three hours you forget about them. Then the homemade stew from the duck is hermetically sealed, turned upside down, covered, cooled. It will not deteriorate for more than a year, if you keep it in the cold and without light.
Duck stew in a slow cooker
The owners of such units have long found out that they are quite suitable for the preparation of winter sunsets. How many preserves and compotes have been canned! The time has come to master such a preparation as duck stew. The subtlety of using a multicooker is that it is still better to remove the bones, leaving only the flesh. And those who want to avoid suspicious cholesterol can also remove the skin. Small pieces of washed ducklings are put into the bowl of the device, the lid is closed, the extinguishing mode is set and the time is four hours. After the specified time, the stew from the duck is salted, mixed and seasoned with seasonings. It is at this moment that the omnipresent laurel with pepper is added. The multicooker turns on again, in the same mode. But only for an hour. In the end - the standard: put the product into sterile jars, tighten and put into storage. If you do not trust the cleanliness of the cans, fry them already closed in the oven - the penetrated (maybe!) Microbes cannot stand the glow. Then your home-made duck stew can wait for your appetite for a year, or even two.
The most reliable way: preparation
Be that as it may, but neither the oven, nor sterilization by any means, nor the microwave or multicooker give an absolute guarantee of safe use and long-term storage. Only a duck stew prepared in an autoclave can promise all this.
The meat that has passed through it does not really go bad for even a dozen years. And those who believe that such a device must be bought, and moreover, are mistaken. Craftsmen have long invented it from improvised materials. So if you intend to do the stew regularly, take care of the acquisition or manufacture of a useful unit. In the meantime, we will tell you how to prepare the stew from a duck in an autoclave.
Pre-sterilizing banks will have to do it anyway. Laurel and pepper are laid out on them - both black and sweet peas. On top of them are several pieces of bacon; if the bird is well-fed, you can do with its cut fat. Only then, pieces of ducklings come across in the container - tightly, as soon as possible. Salt is poured on top, a teaspoon on a jar. The vessels are hermetically sealed and autoclaved on floors, on top of each other.
The most reliable way: the main stage
Water is poured into the unit, it is clogged, and the pressure in it rises to one and a half bar, after which the autoclave is placed on the stove. As soon as the pressure rises to four, the burner is screwed in to only support it. For four hours, the duck stew in an autoclave will stay in such conditions; the main thing is to make sure that the pressure does not drop. Then the furnace turns off, but the device does not open until the water has completely cooled. For fidelity, it is better to leave him alone for a day. Only then can the clogged dishes be stored.
Now you know how to cook duck stew in various ways.