Duck. Recipes for Wild Duck and homemade

If you are tired of a chicken in any cooking option, try roasting the game. After all, the duck, the recipes of which we will describe today, it is not inferior to the nutritional content of micronutrients. It has a special aroma, which is appreciated by many bird lovers.

Recipes for cooking wild duck have become popular relatively recently, but even in a few years they have appeared so much that it can be cooked every day for four months, never repeating itself. The main thing in creating dishes from this amazing bird is properly made marinade, a well-chosen temperature regime and the way of preparation.

A wild duck differs from a domestic one by its wiry life, because it has to fly a lot to get food. This means that such meat requires additional preparation. To get a delicious duck, the recipes of which we will describe, it is necessary to choose it correctly. The young bird has meat softer and juicier, its fat is white, and its legs are yellow. In the old one, the meat is stiffer and smokier, the grease is a yellowish shade, and the feet are red.

Readiness of game is checked by puncture of meat and pressure on it. If transparent juice is allocated - the bird is ready, if unclear with pink - it is raw. Before you start to cook a wild duck, you need to slightly beat the meat with a hammer, if there is no way to do it, it will be enough to add the squeezed lemon juice to the marinade, it not only softens the fiber of the meat, but also allows the marinade to soak the whole game. If you want the bird to be juicy when frying, and the crust on it is crunchy, then during cooking it is often necessary to water it with an outstanding juice. Before stuffing a duck, you need to remove the bones from it. Ingredients should be chosen so that they do not score an amazing aroma.

Wild duck, cooking recipes :

1. Clean and rinse the carcass (1.2 kg), if necessary, scald, rinse again, rub with a large salt (5 g) and lemon. Put a few berries of fresh juniper (or sliced lemon) inside and leave in the fridge for 22 hours minimum. Taking out the duck, rinse it, lard it with bacon (200 g) with garlic (3-4 cloves), put it in the oven for ten minutes (strong heat), then reduce the temperature and bring it to the ready, periodically pouring it with juice.

2. Clean the clean poultry (1.3 kg) with water, rub it with salt (5 g) and fry from all sides in a deep frying pan, then transfer it to the scallop and put into the oven until a brownish crust forms. Add cool boiling water, a couple of sour apples and a spoonful of buckwheat honey and stew until done. Before you get a wild duck from the oven, add a little sour cream (100 ml) mixed with flour (70 g) into the container. Serve with vegetables or other garnish according to preference.

3. Process the carcass (1.4 kg), soak in a liter of kefir with the addition of salt (10 g) and lemon. Prepare the scallop, put the bird there, pepper, add mushrooms 300 g, pour the sour cream (300 g) and cook until ready.

4. Wash the game (1.2 kg), removing the feathers, and rub it well with a large salt (10 g), put in cold water, adding pepper and lemon juice. Peel potatoes (200 g), sour apple, carrot, purple onion, a couple of lobules of purple garlic. Vegetables cut into cubes, potatoes and apple large, the rest small, mix. From the duck get the bones, put the vegetables and sew. Put it in the oven until it is ready.

5. Prepare the duck (1.2 kg), cutting into pieces. Marinate in yogurt (1 liter) with a large salt (5 g), pepper and garlic (3 cloves), a couple of leaves of bay leaf and slices of one lemon. Put into a baking tray after a few hours, bake until crust, then take it out and sprinkle the wild duck with grated cheese (400 g), remove it and wait until the cheese is covered in blush.

Game is prepared quite simply, if not afraid to try to translate into reality the planned dishes. Duck, the recipes of which we described, well suited to any holiday and to a common meal.