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Duck stew, cooking recipes

Duck meat is a meat delicacy, often found on the table of residents of cities and villages. It is often used as a means to expel illnesses from the body, purify it and strengthen it. Duck meat is recommended at a lower temperature, weakened body, night sweats, cough, spermatherapy, swelling, dryness in the throat, ascites, thirst, stiff stool, etc. But there are contraindications - with diarrhea, as well as with low back pain.

Duck stewed with onion rolls

In order to prepare such a delicious dish, you need two kilograms of fresh duck meat, one or two tablespoons vegetable oil, fifteen medium-sized bulbs, black pepper.

To prepare the dough, prepare 450 grams of flour, half a teaspoon of salt, one egg, 210 ml of water.

Cut the duck into pieces. In pure Kazan, pour in vegetable oil, put meat there, crumble the onion, pepper, salt.

So extinguish the duck in your own juice for forty minutes.

Then pour boiling water (two centimeters of water should cover the meat). And put it out for about an hour.

We now turn to the preparation of dough (dumplings). If you make it in a bread maker, you need to put all the ingredients in it and turn on the "pelmeni" mode for twenty minutes.

While your dough is kneaded, tackle the onion. Brush all the bulbs and cut them with rings, salt and pepper. Now roll the resulting dough into a large circle and distribute the evenly sliced onions. Next, roll the dough with stuffing into a roll and cut it into the same pieces, like "mantas". Then add the onion rolls to meat, put on strong fire and cook, without covering the lid, until the water completely evaporates (about half an hour).

And now form your dish: first a stew stew, and on it onion rolls.

Duck stew with mushrooms white.

You will need to prepare one duck, 200 grams of white mushrooms, 100 grams of onion, 50-70 grams of fat, a little flour, one teaspoon of red pepper, one spoonful of tomato paste, a little black pepper and fragrant, a little thyme, nutmeg and salt .

Duck stew, the recipe of which is described here, is very tasty and suitable for both everyday and festive table.

So, brush, gut and cut the duck meat with medium-sized pieces. Dissolve the fat in a frying pan, fry onion on it, fold the meat, and then pepper and salt the ducklings. It is important to put out the duck meat in its own juice.

Now wait for the juice to evaporate, sprinkle the ducklings with flour and fry it on all sides. After that, add tomato paste and pre-cut mushrooms in white (the pieces must be small), then pour a little warm, or even better, hot water, add black and sweet pepper to your taste, sprinkle a little of thyme and grated nutmeg, cover with a lid And tushte for another 30-40 minutes.

A duck stew with white mushrooms will be delicious with rice or potatoes.

Duck stew with cabbage

For such a dish you will need a two kilogram duck, one and a half kilograms of sauerkraut, four onions, four tablespoons of sugar, one tablespoon of a mixture of herbs.

Wash the duck, dry it and cut it into small pieces. Now grind the meat with spices, season with salt and leave to marinate. Cut the onion into half rings, fry it on vegetable oil and mix it with sauerkraut, spices and sugar. Add broth or water and cook until cabbage boil by one-third. At this time, fry duck pieces on both sides, add to cabbage and send to a preheated oven (up to 160 degrees) for one and a half to two hours.

A bit of advice: when preparing duck meat, add a little salt, due to which the meat broth will taste better.

Do not be afraid to try new things. Bon Appetit!

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