Kitchen appliances and utensils: cooker, cauldron or thick-walled pan, deep frying pan, grater, deep bowl, plate, cutting board, knife, tablespoon, fork, kitchen spatula, paper towels.
Ingredients
| duck carcass | 1 PC. |
| onion | 1 PC. |
| carrot | 3 pcs. |
| salt | taste |
| ground black pepper | taste |
| vegetable oil | 1-2 tbsp. l |
| water | 0.5-0.7 L |
Step cooking
- To begin with, rinse the duck thoroughly inside and out under cold running water and pat dry with paper towels. If there are many feathers on the skin, scorch them with fire, if there are single feathers, remove them with tweezers. Put the duck on a cutting board and cut it into small pieces in portions so that the meat stews well, is juicy and soft. If the duck is very oily, then, if desired, you can cut off excess fat and skin. Fold the sliced duck into a deep bowl.
- Salt the duck on top and add black ground pepper to taste. Mix the meat well, carefully rubbing the spices with your hands. Optionally, you can use your favorite spices and herbs in addition.
- Prepare the vegetables. Peel three small carrots, rinse under running water and grate on a coarse grater, transfer to a plate. Then peel one medium onion, rinse and cut into small cubes.
- Pour about 1-2 tablespoons into a deep pan. l vegetable oil and heat it on the stove. In a preheated pan, place the pieces of meat and fry until rosy on both sides over medium heat. Transfer the fried meat to a cauldron or thick-walled pan and put on a small fire. Pour all the resulting fat from the pan into the cauldron.
- Stew meat in its own juice for about 30 minutes over low heat. Then add chopped onions and grated carrots to the duck. Mix all the ingredients well with a kitchen spatula. For extra piquancy and lightness, you can also add some garlic to the meat. Pour about 0.5-0.7 L of water into the cauldron and cover. Simmer the meat on low heat for about 1-1.5 hours to allow excess water to evaporate. Stir meat periodically with a spatula. Optionally, add chopped dill or parsley to the dish.
Serve hot with plenty of gravy. Braised duck is good for any side dish of your choice - mashed potatoes, cereals, boiled pasta. An ideal complement would be a salad made from fresh vegetables.
Video recipe
How to prepare meat and tasty stew it in your own juice, you can look in more detail at the video.
Fragrant and incredibly soft braised duck will appeal to absolutely all lovers of delicious meat. Despite the simple way to prepare this dish, the tender duck in its own juice deserves a place not only on the ordinary, but also on the festive table. Be sure to try stewing nutritious meat according to this recipe, and you will undoubtedly be satisfied and well-fed. Share your impressions of the dish in the comments. Tell us which spices and vegetables you prefer to use for stewing ducks.
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