Duck meat - the product is incredibly tasty, but specific. In order to deliciously cook this wild bird, you need to know how to do it correctly, so as not only not to spoil meat, but also to reveal the taste.

Preparation of birds

Most often, the wild duck falls on the table in its original form - with feathers, unprocessed and uncompressed. Therefore, first of all, it is necessary to prepare it for further manipulations:

1. Drain the bird with steep boiling water or lower it into a boiling water container for a couple of minutes. So it will be easier to remove feathers, and they will not fly around the room. If you can do it in the open space, it is better to take this opportunity;
2. To remove minor feathers and hair, which are not available to the eye, the duck must be a little fall on the fire. You can do this with the help of a gas stove, you can with the help of rachin. To the skin of the birds do not particularly suffer, it is necessary to graze it with flour or rude bran;
3. Next you need to remove the fraction. This is done to protect your teeth of those who will eat duck, because iron can be easily breaking the tooth;
4. After the duck appears to look used outside, it is worthwhile to do its internships. Initially, a sharp knife to separate the ends of the wings, head and legs. Head and other insides can be saved for cooking soups, stew and other dishes. Then get the loss and intestines with the esophagus. You can do it through a cut on the trouser;
5. As soon as unnecessary parts are removed, inside and outside the bird thoroughly wash with cold water with high pressure;
6. To get rid of the specific smell of swamps and fish, the bird is kept in the refrigerator a few days, so not only the smell will disappear, but also "dresses" the bird;
7. If you do not want to wait, but the smell interferes, you will have to cut the skin and the top layer of fat.

After all the manipulations done, everything that remains is to choose the recipe and cook the bird!

Schulyum from wild duck

Ingredients	number
wild ducks (meat is taken on the basis of the number of people) -	a pair of carcasses
potatoes -	4 things.
carrot -	one big
bulb -	one big
sour apple -	1 PC.
a tomato -	1 PC.
vegetable oil -	for roast
salt, garlic and pea pepper -	taste
Time for preparing: 120 minutes	Calorie per 100 grams: 280 kcal

Sulum is a delicious soup that is preparing from any meat so that the meat is a lot. Delicious Shulum with different meat, but it is especially tasty to cook it from a wild duck on an old recipe.

1. Carcasses chop into portion slices and quickly fry to ruddy crust on vegetable oil in Kazan;
2. Then add water and bring to a boil;
3. As soon as Sulum boils, remove the resulting foam, salt and put a purified bulb entirely;
4. Dog fire, cover the cauldron and cook meat for an hour and a half;
5. Bulbs take out an hour after boiling soup;
6. Carrot and potatoes clean and cut into cubes;
7. As soon as the bulb is extracted, throw carrots peeled into the soup, peeled from the peel and sliced \u200b\u200bwith large pieces of tomato, as well as an integer apple;
8. Potatoes and chuckled garlic together with pepper throw in the soup hour after the start of boiling;
9. As soon as the apple starts to weld - take it out and throw it away;
10. Once potatoes and meat are ready - turn off the fire and spill the soup.

Recipe cooking soup

It is best to cook the duck in this way right in nature, it is in such an atmosphere that meat is particularly tasty. But at home, you can prepare no less delicious soup.

Products:

• duck meat - 1.5 kg;
• onions - 2 pcs.;
• tomatoes - 2 pcs;
• potato - 4 pcs.;
• carrot - 2 pcs.;
• salt, pepper to taste;
• salted cucumbers - 2 pcs.;
• bunch of green onion.

Cooking time: 3 hours.

Calorie: 220 calories.

1. Prepared carcass cut into medium slices, put in a cauldron or a pan with thick walls, pour water and put cooking;
2. As soon as the broth will boil, remove the foam, add salt and pepper, and then cook on slow heat under the lid for 2.5 hours until readiness;
3. As soon as the meat is ready, to increase the fire and again give the broth boiling;
4. Put in broth potatoes, onions and carrots (weddring and cut into cubes);
5. For 20 minutes, cook vegetables, and then send finely chopped cucumbers with tomatoes. Cook for another 15 minutes;
6. While the vegetables are clicked, you can remove meat and separate it from the bones. You can not do this;
7. Meat without bones lay out in Kazan and bring again to boil soup. Turn off the fire and pour around the plates, decorating a chopped onion.

Baked wild duck with apples

Apples and duck are a traditional combination that appears on the festive tables is no longer one hundred years. This is because baked wild meat with delicate, slightly acidic apples - it is incredibly tasty. How tasty bake a wild duck in the oven? Tell further in order.

Products:

• wild duck - 1 pc.;
• 2 green apples;
• carnation - 3 pcs.;
• rosemary - 1 pc.;
• spices to taste;
• large salt;
• olive oil for lubrication;
• medium bulb.

Time spent: 40 minutes.

Calorie: 230 calories.

Stew Bird in Multicooker

How to cook wild duck in a slow cooker? Of course, put out. Usually, game gets a bit dry, but using a slow cooker you can cook this bird is extremely juicy together with vegetables.

• meat wild duck - 1.5 kg;
• carrot;
• bulb;
• bunch of greenery;
• water - 1 liter;
• vegetable oil for lubrication bowl;
• salt - ½ h. l;
• spices (hammer ginger, thyme, rosemary, laurel) - to taste.

Required amount of time for cooking: 120 minutes.

Calorie: 240 calories.

1. Duck cut into 4 or more parts, so that small portion pieces come out;
2. Multicooker's bowl with oil. Lay out a duck into it;
3. Vegetables clean and cut all with half rings. Greens finely crumble;
4. Lay out vegetables and greens to meat;
5. Water boil, add all spices to it and pour into a slow cooker;
6. In the Select Captivity Mode menu and set the time - 1.5 hours;
7. As soon as the timer sounds, get meat and serve with vegetables and any garnish.

Fried on a spiner Meat duck with fruit sauce and rice

This is a very unusual recipe for cooking duck meat. It is necessary to prepare a dish on a spit, which will allow you to get juicy meat, and the fruit sauce will give special piquancy. As a side dish, it is recommended to take a handful of yellow rice.

Ingredients:

• duck - 1 pc.;
• rice - 1 cup;
• sour cream - 4 tbsp. l;
• orange juice - ½ cup;
• pineapples cubes - 1 cup;
• apples cubes - ½ cup;
• spices to taste.

Cooking time: 1 hour.

Calorie: 270 calories.

1. Duck carcass prepare, wash and wipe the towel well;
2. Skirt ducks are good to grasp salt, pepper and other spices to taste;
3. Put a carcass on the spit and fry 50 minutes;
4. If the spit is electrical, then the meat is not necessary, and if manual, then scroll through it every 5-10 minutes so that the meat is evenly delivered;
5. From each side to deceive the duck sour cream, then turn over and lubricate again;
6. While the duck is heated on a spit, it is necessary to prepare a side dish and sauce;
7. Rice to weld in 2 glasses of boiling water until readiness;
8. Apples, pineapples and juice Find a blender and mix well to uniformity;
9. Serve ready-made meat with rice, watering fruit sauce.

Culinary secrets

Preparing game is always a bit difficult, because it does not often get on the table and the skills of handling this meat little. But if you carefully read the recipes and turn to culinary tricks, it will not be difficult to make it tasty to cook and submit a wild duck. Small secrets are to:

1. Specific smell is easily removed along with the skin and subcutaneous poultry. If you want to keep them, then the bird must be placed in a cold water container and boil, hold a couple of minutes in boiling water, then drain the water and cook the bird further by the recipe;
2. If the duck is prepared on the grill or spit, it's worth putting a pallet for it and collect flowing fat with juice to water the duck with these liquids again;
3. With duck meat perfectly combined jams of lingonberries and juniper;
4. If before cooking the duck slightly pickled or soak in water with lemon (you can take wine), then as a result, the meat will be spicy and juicy;
5. Duck and duck's head can be used in cooking soups and stew.

Using such simple tips, you can learn how to prepare wild duck quickly and tasty. However, it is necessary to remember that this meat is very heavy for the stomach and it is not necessary to use it often and a lot. Everything is good in moderation!

Duck meat in itself is a specific product. So that it was delicious and gentle, like homemade, you need to know certain tricks, how to cook a wild duck in the oven.

It is not so fat, as its specially grown counterparts, but not suitable for diet food. A characteristic smell with improper preparation can spoil all the pleasure of dish. How to avoid common mistakes and create a real culinary masterpiece from this game?

How to cook wild duck in the oven

Usually hunting trophies get in the form in which they flew and fret. Therefore, before cooking a wild duck in the oven, you need to do the following manipulations:

1. Take a bird - Crow it cool boiling water and put for a couple of minutes in hot water, after removing the fluff and fall the caller to get rid of sticking hairs.
2. Find and remove crushing - It is worth showing attention to your treatments to be the cause of broken teeth.
3. Gut the carcass - Remove the head and paws, the tips of the wings and the esophagus with the intestine, through the incision on the belly to get the demand and rinse everything under running cold water.
4. To withstand in the refrigerator - Preferably 3-4 days to game "Doser", another option to get rid of the "fish" smell - cut off the skin together with subcutaneous fat.

Now we need to decide on how to prepare a wild duck in the oven (Figure 1). If you want to bake it whole - immediately proceed to the process. For extinguishing, cooking or frying in the closet - divide into portion pieces.

In nature, everything is much easier - you can not sharpen feathers, but to deceive the bird of a wet clay and burn under the fire, and wait a couple of hours until ready, throwing fresh lamps into the fire.

Wild duck in the oven at home dish is not simple. It is more difficult to prepare it because it rarely gets on the table, and the hoses often have no skills to handle such meat. In addition, cooking requires attentive reading culinary recipes and takes a lot of time cooking and preparation.

These tricks will tell you how to prepare wild duck in the oven and save your time and nerves:

1. It is possible to remove an unpleasant flavor without cutting fat and leather - place the bird into a container with cold water and boil a couple of minutes, after - to drain the liquid and follow the recipe.
2. Make meat spicy and juicy will help Marinade - extinate a carcass in water with lemon or dry wine a few hours.
3. Use the loss and duck head for cooking soups and stew - they will only win in taste.
4. Combine game with the right sauces - perfectly suitable jams from juniper or lingonberries.

Figure 1. Preparation of wild duck to baking

If you do not know how to make a wild duck in the oven - take note: if it is a grill or spit - put the pallet under it and collect fat with juice, periodically watering meat so that it does not dry and hard. The easiest way is to prepare a bird with a special dishes, so it will be more tender and juicy.

Remember that the wild duck in the oven is heavy food for the stomach. She is not worth it often and a lot, as it is poorly absorbed and digested.

Consider that the marinade for the wild duck in the oven is not friendly with a laurel sheet - it negatively affects the taste qualities of small game. It must contain a moderate amount of fragrant herbs and spices, otherwise the taste of meat itself will be lost. The best ingredients for it - dry wine, diluted in water freshly squeezed citrus juice, ordinary salt and black pepper.

Important Council - Baking wild duck in the oven process is not fast:

1. Do not rush to get your masterpiece as soon as he acquired a golden shade.
2. Check it ready for a knife - Make a pair of cuts in the most fleet.
3. If there is a transparent liquid running from there - it is ready if not - bang on.
4. Do not overeat meat at high temperatures and do not drain fat from it during cooking - you risk getting a dry and rigid charred sole.

Recipes wild duck in the oven

Freed on the hunt, like a poultry - fry, boil and baked. And all this is possible not only on the stove or fire, but also in the oven (Figure 2).

Wild duck in the oven at home can be prepared by a variety of ways:

1. In a special dishes - glass form or aluminum uterus.
2. Fried on a cast-iron frying pan or baked on a contrary.
3. Stuffed or baked with potatoes, vegetables.
4. On a spit or grill - for a more spectacular feed.
5. Stew or baked in sleeve or foil with spices.

It is easy to notice that the wild duck in the oven does not limit you in the field of culinary fantasy. On the Internet, you can find quite a few tips and excellent recipes that do not require any serious skills from the cook.

One of these - cooking a wild duck in the oven in the sleeve:

1. Prepare all the ingredients - catch up and rub the game, place in cold water with lemon halm juice for 3-4 hours, then soda salt and pepper.
2. Place the temperature of 230 degrees, place a carcass in the sleeve, adding a 50 gr of cream oil and a couple of stars of cloves.
3. Put the sleeve in the pallet on 1 \\ 3, filled with cold water and extinguish 1 hour 20 minutes.
4. After 40 minutes, add the water and turn the opener, 10 minutes before readiness - pinched or cut the sleeve from above to get a rosy crust.

If you want to surprise your guests or do something special, try this recipe for wild duck in the oven:

1. At the rate of the carcass 1.5-1.7kg is a glass of red dry wine, salt and black punch to taste, rosemary twig.
2. Prepare and clean the birds from the batches, cut down on the portions, soda soda and pepper well, put in a bowl and pour wine, put rosemary there.
3. Put the dishes with the marinade at night or at least 3-4 hours under weight in the refrigerator.
4. Remove the meat and drain the extra liquid, remove the twig, lay out on the pan, shining foil, and put in the cabinet for baking at a temperature of 220 degrees per hour and a half until ready.

No less interesting to the taste of wild duck in the oven with oranges, the recipe of which is given below:

1. You will need the same components as for cooking in foil, as well as 2 large oranges - cut them with medium cubes and put the bird inside the bird, leaving the half of one of them.
2. Sewing stuffed with a damn thread and send to the stove heated to 220 degrees for an hour and a half, every 30 minutes - water the flowing fat.
3. Before serving on the table - squeeze the juice left of the orange half.

Figure 2. Baked duck in sleeve

Prepare a wild duck tasty in the oven is the easiest all in the cheat. You will need - a docked in the bird without the internships, 2 large onion bulbs, 4 tbsp. Spoons of vinegar, 150 g of butter, ground black pepper and salt. First divide the carcass onto the pieces and soda them with spices, cut down the onions with semirings, fold everything into a deep bowl and mix with vinegar. Put under the gilt for 10-12 hours and melt the butter in the cheeky and put the duck pieces into it with skin down. Farm on the high heat about 5 minutes and turn the meat, repeat the process. Next, put the shape into a heated oven for 40 minutes, then get out and serve a dish with a potato garnish.

Originalthe recipe for the wild duck in the oven in the cheat presupposes her baking entirely:

1. Take the bird, 2 large green apples, 2 medium bulbs, 1 \\ 2 tbsp. Broth and red wine, spices and 2 tablespoons of 10% cream.
2. Wrap it in the meat seasoning and fry it to a golden crust, cut the onion rings.
3. Clean the apples and cut into thin slices without bones.
4. Put a fried opener in the backside of the back, sorting apples and onions.
5. Fill homemade sauce from wine, broth and cream, and post 2 hours in a preheated oven.
6. Periodically water the current fat, before use - to dry with paper towels or give it 20 minutes to relax.

From the dishes offered on the Internet, choose a duck duck in the oven recipe for cooking with a photo, so you will understand how it should look at each of the steps of cooking, which will save you from errors.

Wild duck with apples and lemon

This traditional combination appears on the festive tables is no longer one hundred years. Wild duck with apples in the oven is incredibly tasty and juicy due to light apple scinting (Figure 3).

For her you will need:

• 1 bird carcass;
• 2 green fruit;
• 3 pcs. Carnations and 1pc. Rosemary;
• 1 lemon, large salt;
• 1 big bulb;
• olive oil for lubrication;
• other spices at your discretion.

Figure 3. Baked wild duck with apples and lemon

Wild duck in the oven Cooking recipe with a photo will take about 40 minutes:

1. Heat the stove up to 230 degrees, prepared to wash the bird and dry with paper towels.
2. Clean and remove the seeds, cut the apples with slices, put the fruit, carnation and rosemary, half the lows inside the game.
3. Lubricated olive oil with hands Suitoriate a carcass outside, over the oil wrap a large salt.
4. Lay out everything in shape and reduce temperatures up to 220 degrees and bake a dish of 25-30 minutes.

Before serving - pull out the stuffing and plenty of lemon juice.

Duck with potatoes baked in the oven

Prepare this hunting treat quickly and simple. To prepare a wild duck with a delicious in the oven, soda it with a mixture of salt and peppers, take it with olive oil, put it in a cast-iron frying pan and bake along with potatoes (Figure 4).

The recipe for a wild duck in the oven with potatoes requires the following ingredients: 1 of the steering game, 2 of the onion bulbs, 4 large potatoes, 5 tbsp. Spoons of olive oil, 1 tsp of red, black pepper and salt.

Figure 4. Baked game with potatoes

How to bake a wild duck in the oven:

1. Mix in a small bowl of seasonings and wrap them from above and inside the bird, leave to wake up for 30-40 minutes.
2. Put it in the pan, abundantly irrigated with oil, and send to the oven for 25 minutes at 220 degrees.
3. Dog temperatures up to 180 and get a frying pan, put the meat of potatoes, cutting into the input and fourths, and put it back.
4. After 20 minutes - remove the game and pour the resulting juice and bake another half an hour before fully readiness.

The easiest recipe for wild duck in the oven

Despite the unusual berry supplement, this method of filing game will not leave anyone indifferent. Cooking a wild duck in the oven in the sleeve with a ramber jam does not require special talent and facilitates the task of the hostess to file meat gentle and juicy. Due to this modern culinary solution, the game will not be dry and rigid, and it will be absurd as uniform as possible.

This is the most simple recipe for a wild duck in the oven, in which you yourself can make sure:

1. Take on the prepared carcass with a weight of about 1.5 kg, 4 tablespoons of a large salt, black ground pepper and jam to taste.
2. Gusto Tavern Salt's Taurus with pepper from the inside and outside, post it in a special sleeve and put it on a baking tray with a baking grill.
3. Prepare in a heated to 230 degrees a closet for one and a half hours, get the baked product and give it a rest for 15-20 minutes.
4. After cutting the sleeve and drain the juice in a separate container - it can be used for garnings.

Separate the carcass on the portion pieces and pour them to the lounge jam before serving.

Baked wild duck with rice

Stuffed game is considered one of the festive delicacies. But not many guess that it is not difficult to cook it. If you ask how to bake a wild duck in the oven - make a side dish side of the main dish, for which you need a very simple set of products: 1 duck carcass, 1 \\ 2 tbsp. White Rice, 1 Middle Carrot, 1 Patched Bully, 3 Clotter Garlic, Salt, Mayonnaise and Ketchup, Vegetable Oil (Figure 5).

This recipe for a wild duck in the oven in foil looks like this:

1. Mix chopped garlic with ketchup and mayonnaise, add salt and seasonings
2. Put the cuisine on the foil and dear the finished sauce, leave half an hour to pickle.
3. Sattail carrots and cut the onion and stick on vegetable oil.
4. Add rice to them, pinch the salt and a glass of hot water - keep the cereals under the lid until the cereal sepiculture.
5. Strip the bird with stuffing and close the holes made in it.
6. Take it tightly in 2 layers of foil and put one and a half hours to a preheated stove.

Figure 5. Stages of preparation of wild duck with rice

Open the foil and pour meat with a leaving fat, leave another 40 minutes before the formation of a golden brush. Enjoy your meal!

The meat of the wild duck is highly appreciated due to its utility and unusual taste. Wild on the table is a rare product, as it is almost impossible to buy it.

More often, wild ducks are preparing hunters or those that were able to purchase it on the market. Feature of meat - spicy taste. It is why it is so important to properly prepare a bird and pick up. Due to the fact that wild ducks feed on fish, their meat acquires a specific taste.

To be delicious, a wild duck Cooking recipes should be used verified. Soups from the wild duck are not recommended, they can be frying, stew and bake. Broth can be cooked using duck out.

Like any bird, if it is not parted, you need to sharpen feathers, remove the inside. It is a good carcass to rinse, both inside and outside. Cut paws, neck ,. Seeing the carcass with a napkin. The final stage of preparation of a wild duck is a sort of burner.

On the duck can remain soot remains, it will need to wash off. Singing will allow you to remove the rest of the feathers from the carcass.

If the bird is bought, these items should be skipped. Duck will need to wash, clean if there are partially remnants of feathers, fall. If it is supposed to bake the duckly, it is simply dry and marinated. If you fry duck slices, it is necessary to cut it up. Rinse pieces and dry.

There is nothing complicated in the preparation of the bird, it should be clean and chosen, according to the recipe. Inside, heart, liver, navel removed. Of these, you can prepare the rigish broths and pies.

The intestines are thrown. Head, paws, wings feed animals or boil duck soups. The taste of the first dishes is a specific, need special recipes.

Separating the correct carcass, in economical owners in the kitchen does not disappear, even in the case of a game.

How to remove a specific smell

Wild duck due to a specific smell, inexperienced hostesses bypass. If you cook it without preprocessing, the meat will be with a flavor of fish.

Someone likes it, and someone beat his desire to prepare duck meat. To avoid unpleasant taste, you need to do the following procedure:

• Slightly slaughter in boiling water carcass, about 5 minutes, or put it on a baking sheet with water inside the oven. Turn on the oven for 7-10 minutes, while the duck will need to turn over again. Under the influence of a couple, part of the specific smell will fly away.
• Residual fish smells are masked by marinating in special spices and seasonings. As a result, the duck does not differ from poultry to taste.

Thanks to the value that lives in natural conditions of birds, its use will benefit the body. Adherents of hunting kitchen, prepare their prey, will be satisfied with the result. If you do everything correctly and do not rush, the poultry meat will be juicy, fragrant and not tough. The time spent on cooking game justifies itself and the hunter is very pleased.

If the duck will be baked, it will not lose its golden crust. When frying, it will also be twisted. In stewed, the duck is sewn with its own fat, the meat becomes juicy and gentle. A boiled or weathered duck cold cool, cut or leave the whole.

Crashing with an unpleasant wild duck odor, you can proceed to cooking, according to the selected recipes.

What is better to marine duck

The main ingredient during marination is salt. She rubbed a whole carcass or pieces. Salt gives meat not only taste, but also makes it soft, dries moisture. As for spices and seasonings, they are usually chosen, according to individual characteristics - someone loves farthetern. Someone in fragrant, and someone is enough black and red pepper.

To get rid of the fishing taste, you can add seasonings with a specific taste - ready-made mixes, spices for the wild duck. You can take the following fragrant herbs:

• basil
• rosemary
• tarkhun
• sage
• marjoram

Very good with the clarification combined juniper sprigs. If they put them in, fishing taste will disappear, and the bird will find a pleasant juniper flavor. In addition to the seasonings and salt, in the marinade you need to add vinegar or lemon juice.

Modern hosts even add orange juice or grapefruit. Even if it is Lyme juice, it will not hurt duck, and on the contrary, they will give spicy notes. Before making the duck, you need to know what is a long process. If you need to cook quickly, it is better to take a poultry.

On Marination Wildlings will leave 7-8 hours. For baking, the pickled carcass is put in a sleeve or a baking sheet, covered with cellophane and placed in the refrigerator. It is worth noting that the carcass can be marked, both outside and inside.

The sliced \u200b\u200bduck is placed in a saucepan, covered with a lid and put in the refrigerator. Turning at least 7 hours, the bird absorbs the marinade, gives his juice and acquires a pleasant fragrance. Arranged. The process can be compared with cooking than brighter marinade, the delicious meat is obtained on the grill.

About the smell of fish after such marination can not be speech, game will be unusually tasty.

Cooking birds in the oven

The pickled pre-duck is put in the sleeve for baking or wrapping the food foil. If it is supposed to prepare several ducks at once, they can be wrapped together in a large piece of foil. The remnants of the marinade are not thrown away, it can come in handy at the final stage of the baking.

The baking time of the carcass depends on the size and type of wild duck. In nature, there are more than 100 varieties. Large will prepare longer, minor faster. At the time of cooking affects the age of duck - a young bird is preparing faster, with an old game you need to tinker.

• The standard version of the baking provides for the shutter speed of the carcassnutri oven 35-40 minutes.
• Then you need to cut the foil from above, twist it on the sides to form a basket.
• The open duck is prepared for another 20 minutes. Now it will be necessary to check the readiness of the carcass.
• If the skin is pierced and blood juice does not flow out of it, game is ready. Another very important point is to give duck to twist.

If a lot of juice is formed in foil, it can be removed by a spoon. Slightly pour the duck with juice and bake to ruddy crust. Dry baked in this way, watered with lemon juice, rest, vegetables and served on the table. According to the rules, the wild duck recipes for cooking in the oven do not provide anything complicated.

A very good wild duck is combined with homemade marinades baked potatoes or boiled rice. A duck table is fed entirely. To the feed, it is cut by special scissors with portion slices.

If the wild duck passed well, the meat is easily lagging behind the bone and simply melts in the mouth.

Modern technologies allow you to prepare hunting dishes with less time. If the habitual cooking of game in Kazan is spent a lot of time.

In a multicooker, it is preparing very quickly. Prepared pieces of birds are laying out in a multicooker's bowl, where you need to add some vegetable oil. From above, a lot of repressed onions is laid out, he will give a bird of juits, softness and special flavor.

If desired, you can put pieces of carrots, sweet peppers or tomatoes. The garlic to the duck is put on the final stage, since during cooking his fragrance will disappear.

Fans of dishes are sharper, can add a couple of pieces of chili pepper. Since the duck is put in a multicooker pickled, it is not necessary to salt it.

In the event that the spices appear little, you can add them a little to your liking:

• Include a multicooker on the extinguishing mode and forget about it, depending on the kitchen machine model by 1.5-2 hours.
• After opening the multicooker's lid, to evaluate the degree of readiness of game, pour pieces, if they are soft - the duck is ready.
• In case the meat is raw, turn on the extinguishing mode again. It happens very rarely, when the wild duck is very old. Basically, one regime of the "quenching" program is enough.
• Ready pieces from a slow cooker on a dish or portion plates and serve with, greens, vegetables.

If a wild duck appeared in the refrigerator or after hunting, cooking recipes in a slow cooker will help you quickly prepare truly royal meat lunch. The game prepared for this recipe can be your favorite dish not only for dinner, but also a festive dinner.

Game on a feast of a slow cooker will have to do with many, tasted the dish, guests will demand a recipe.

Baked wild duck with apples

Pickling game stuffed inside with sour varieties with apples. Good for this purpose apples Simirenko, white pouring, Antonovka. You can take any acidic apples. For the piquancy, the hostess is often added to the slices of the pear:

• Peritoneous to sew thread or toothpicks. Stop the bottom of the rags of foil or lubricate with vegetable oil, put the fenced game there. Send into the oven for an hour and a half.
• Periodically, the wild duck to water the juice formed in the duck.
• Hunting kitchen adherents with a taste of gourmet can put a sprig of the Estragona. You can also pour juice from above.

To get a fragrant side dish, 20-30 minutes before readiness to put on the edges of the ditching potatoes. And it is not necessary to clean it. It is enough to wash, cut into 4 parts, save and send to be baked. Potatoes will drink duck juice and fat. Apples and spices will fill it with a special aroma.

They serve such a duck on a large dish, the center is placed to game, along the edges -. Bright note of the dish will give the slices of ripe tomatoes and sprigs of the basil, laid down at the edges.

In any submission, freshly prepared duck with its taste and aroma will conquer.

• Take duck in the yard or on the balcony. If you do it in the kitchen, you should be prepared for the fact that feathers can fly in the kitchen, and there will be an unpleasant smell. You need to do it carefully, the feathers fold into the package, periodically wash your arms and duck.
• Singing game on fire so that the skin does not burn, it is pre-grabbed with flour or rude bran.
• From the game brought from Hunting, when separated, it is necessary to remove the fraction, otherwise it will come to someone when eating a duck in food. Eating a duck with a fraction is unsafe, you can break the tooth.
• If very little time per marinion, you can not marine it for a long time, but simply remove the top layer of fat and skin from it. Aesthetically duck without skin may not look very attractive. But, but this method will help to prepare to game without a specific smell in a short time. This tip will be very relevant when the duck will want to prepare immediately, directly on the hunt.

Thanks to the manipulations done, the hunter production will allow to be cooked not worse than professional chefs, wild duck.

Preparation of wild ducks is represented in the video material:

Wild bird is less fat than home and specific taste. To make a delicious dish, you need to know all the subtleties. We will tell you how to prepare a wild duck right and as a result of obtaining gentle and fragrant meat.

To get delicious dishes, it is necessary to properly prepare a bird:

1. Preparation of birds start with tie. To simplify the process, you need to quiet steep boiling water. Either omit for three minutes in hot but not boiling water.
2. Remove all feathers. To get rid of short feathers, which cannot be handed over, falling out the bird on fire. This process will be more efficient if the carcass flour is in advance.
3. Then find and remove the crushers that are able to break your teeth.
4. Study duck. Cut the paws, head, the tips of the wings and the esophagus with the intestine. Plots impregnated with bile, cut. Rinse thoroughly.

Wild duck baked in the oven

Wild duck in the oven is fine and soft. Barberry jams favorably emphasizes the taste of game, making it more saturated.

Ingredients:

• black pepper;
• crucible jam;
• wild duck - 1700 g;
• sea salt - 4 tbsp. spoons.

Cooking:

1. From a chopped carcass, cut excess fat. Obtain from the outside and inside a rich salt and pepper. Place the baking lattice on the baking sheet. Lay a duck.
2. Heat the brass stove. Mode 230 degrees. Place a baking sheet. Bake one and a half hours. Every half an hour, dust outlinking fat.
3. Feed a bird with a brusal jam.Https: //www.youtube.com/watch? V \u003d twhet4jhm0w & t \u003d 69s

Delicious first dish

So that the soup is tasty and fragrant, strictly observe the recommended proportions and do not digest. The soup from the wild duck is obtained useful and satisfying.

Ingredients:

• sea salt - 1.5 h. spoons;
• meat wild duck - 430 g;
• water - 2100 ml;
• potato - 550 g;
• carrot - 1 pc.;
• greens - 65 g;
• onions - 1 pc.;
• sour cream - 50 ml;
• tomatoes - 3 pcs.

Cooking:

1. To boil water. Choise to dike on portion pieces. Pour boiling water. When the liquid boils - to spill. Remove foam. Drill one and a half hours.
2. Crail the bulb. Cut carrots. Send to broth. Cook for 8 minutes.
3. Grind potatoes. Place in soup. Drill a quarter of an hour. Pour sour cream. Boil.
4. Cut tomatoes. Add to finished soup together with chopped greens. Salt. Sprinkle with pepper. Immediately serve.

How to put out with potatoes in a slow cooker

Prepare wild duck will not be a lot of work, knowing the subtleties of cooking.

In order for duck meat as juicy and melted in the mouth, it should be prepared for a long time, but not to overwork.

Multicooker creates ideal conditions and helps to control the entire process.

Ingredients:

• wild duck - 350 g;
• salt;
• lavrushka - 2 sheets;
• duck fat - 110 g;
• spice;
• water - 240 ml;
• potato - 550 g;
• onions - 1 pc.;
• carrot - 1 pc.

Cooking:

1. Thin half rings need to cut onions. Carrot - slices.
2. Cut duck fat. Place in the bowl. Enable Heating Mode. Timer - 5 minutes.
3. Switch to "fry". Fat is faster, it will become golden. Get crawl.
4. Place onions into fat. Two minutes in carrot. After three minutes, throw duck pieces. Fry 7 minutes.
5. Cut potatoes. Send into a bowl. Salt and sprinkle with spices. Ride laurel. Pour water.
6. Close the device. Switch to "quenching". Timer turn 120 minutes.

Schulyum from wild duck

The hunting dish that is customary to cook at the fire. All components are cut to large slices.

Ingredients:

• black pepper;
• carrot - 1 pc.;
• salt;
• onions - 4 pieces;
• vegetable oil - 60 ml;
• wild duck - 3 carcass;
• tomatoes - 4 pcs.;
• dill - 25 g;
• bulgarian pepper - 2 pcs.;
• apple - 1 pc.;
• spicy pepper - 2 pcs.;
• potato - 5 pcs.;
• garlic - 8 teeth.

Cooking:

1. Correct greens. Outpalled duck. Study and chop into pieces. Cut the bulbs. Pepper - half rings. Grind tomatoes. Crail carrots.
2. Machine garlic teeth. Cut an apple. Delete seeds. Cut slices. Choise potatoes.
3. In Kazan, put duck pieces. Pour oil. Fry half an hour. Cut carrots, following onions. After a quarter of an hour, pour products with boiling water. The liquid should fill the cauldron almost to the top. Cook one and a half hours.
4. Pump potatoes. After a quarter of an hour, the remaining products. Silt, sprinkle with spices. Cook a quarter of an hour.
5. Close the lid and insist without fire a quarter of an hour.https: //www.youtube.com/watch? V \u003d GIC-i49x9eo

Simple recipe in cheat

Drying for cooking do not have to be separated. The carcass is prepared entirely that it helps meat to remain juicy.

Ingredients:

• salt;
• dry red wine - 0.5 glasses;
• cream - 50 ml;
• wild duck - carcass;
• spice;
• apple - 2 large;
• onions - 2 pcs.;
• pepper;
• water - 0.5 glasses.

Cooking:

1. Grasp the spices, pepper and a big salt game. Launch three hours. Stay in a frying pan and please from all sides.
2. Cut apples. Salt or cubes are suitable in shape. Chopping onions.
3. Move carcass to scribe. The back should be up. Stay from all sides apples and sprinkle onions.
4. Mix with water cream and wine. Pour a carcass. Close with a lid.
5. Move to the oven. To withstand two hours.
6. For juits, periodically water the game outstanding fat. Before serving the cooked carcass, be sure to dry.

Game cooked on the fire

Delicious meat of wild duck has a gentle taste. Hunters are customary to clean the bird immediately after hunting and cook delicious dishes at the fire.

Ingredients:

• wild duck - carcass;
• water - 1600 ml;
• large salt - 8 tbsp. spoons;
• marinated mushrooms - 2 banks;
• salad thin slices - 500 g

Cooking:

1. Pull out feathers and fall the carcass. Excess fat cut off.
2. Dissolve salt in water. Place the prepared duck. Lead half a day.
3. Put mushrooms to the center of the carcush. Edges fix with wooden skeps.
4. Bird wrap with slices. Sleep with twine. Place a spit.
5. Finger over the fire. The fire should be strong. When a golden crust appears to move to a weaker heat. Constantly turning over tomorrow for about an hour.

Wild duck fried on a spit with fruit sauce and rice

There is nothing more tastier than cooked immediately after hunting. The fire is impregnated with a special aroma meat. Duck succeed in gentle and satisfying.

Ingredients:

• sea \u200b\u200bsalt;
• wild duck - carcass;
• orange juice - 130 ml;
• pepper - 1 h. spoon;
• pineapple juice - 130 ml;
• sour cream - 5 tbsp. spoons;
• pineapple cubes - 1 bank;
• yellow rice - 1 cup;
• apple - 1 pc.

Cooking:

1. Remove with carcasses feathers. Borrow Out over the bone. Cut fat. Salt. Sprinkle with pepper. Insist a couple of hours.
2. Boil rice. Place the duck center. Edges secure toothpicks. Wear a spit.
3. Constantly turning to fry an hour. Silicone brushes regularly at the sour cream and lubricate the carcass.

Grate an apple. Fry with pineapples for five minutes. Pour juice. Stew 3 minutes. Hiding a finished duck.