A step-by-step recipe with a photo of cooking stewed duck in pieces in its own juice at home. Nutritional value, calorie content and video recipe.
The recipe for a traditional poultry dish is a delicious, aromatic, juicy duck stewed in pieces in its own juice. This dish will appeal to all lovers of simple and homemade food. It is important to know that a duck itself is not a chicken. It is fatty and not dietary. In terms of the amount of fat contained in poultry, it can be compared to pork. But, despite this, dishes with duck are considered healthy, and due to their fat content, they turn out to be satisfying.
This recipe requires only 3 ingredients (duck, spices and water), which makes eating budgetary and not troublesome. Although, if desired, you can add onions with carrots, which will give the duck an additional flavor and will not overwhelm its taste. Otherwise, the poultry is easy, but not fast, but the result is worth it. There is a minimum of active work here, because duck meat does not need to be marinated. Most of the time is spent on simmering. Thanks to long-term languor, the bird turns out to be appetizing, with an incredibly delicate taste, not tough, and the meat is easily separated from the bones.
You can cook a duck in a cauldron, a rooster or a frying pan. The main thing is that the bottom and sides of the container are thick, a cast-iron container is ideal, then the meat will be stewed well and evenly. Modern housewives can stew a dish in a multicooker, where it is cooked almost independently in the "stewing" mode.
- Caloric content per 100 g - 298 kcal kcal.
- Servings - 3
- Cooking time - 2 hours
Ingredients:
- Duck (in pieces) - 500-700 g
- Bay leaf - 2-3 pcs.
- Ground black pepper - 0.5 tsp or to taste
- Allspice peas - 3 pcs.
- Spices and herbs to taste
- Salt - 1 tsp or to taste
Step-by-step cooking of stewed duck in pieces in its own juice, recipe with photo:
1. When buying duck, and it is usually sold fresh, choose high quality duck. The skin should be dry, smooth, non-slippery and odorless. The breast is firm and shiny, the webbed feet are tender, and the meat is deep red in the section. The weight of a two month old duck is 2-2.5 kg. Interestingly, the industrial duck has a more tender meat, and the taste is reminiscent of chicken. The country bird is considered to be more fatty.
Wash the duck, scrape with a brush, remove unpicked feathers, if any, and remove the internal fat. Especially there is a lot of it around the tail. Chop the bird into smaller or larger pieces as you like. If you don't want a very fatty dish, you can remove the skin, because it contains the most fat and cholesterol. Do not use the butt of the duck for stewing to eliminate the unpleasant odor from the dish.
Then put a frying pan, rooster, ceramic cauldron, tempered glass or cast iron dishes on the stove and heat well. It is not necessary to lubricate it with oil, because the poultry itself is very fatty and during the frying process, its own juice and fat will be released from the duck, in which it will be cooked. In a well-heated skillet, place the chicken pieces in one layer.
2. Grill the poultry over high heat so that it has a golden brown crust that seals all the fibers and keeps the juice inside the chunks. This action will take no more than 5 minutes. Then turn it over and fry on the other side to brown.
3. When the duck is well browned on all sides and has a golden brown crust, season it with salt and black pepper.
4. Place bay leaves and allspice peas in a frying pan.
5. Add any herbs and spices. I used dried red chili powder, nutmeg and dried ginger powder. If you wish, you can supplement the dish with wine, mushrooms and dried fruits. Accentuate the spicy taste of the game with roots and herbs.
6. Pour water into the pan so that it covers half or more of the bird. Bring to a boil, cover the pan with a lid with a steam outlet and simmer over low heat for 1.5-2 hours. Do not open the cover. If you want, the duck can be stewed in the oven at 180 ° C for 2 hours. Duck meat should be kept in the oven a little longer than on the stove.
7. Ready duck stewed in pieces in its own juice with spices turns out to be soft and aromatic.
8. Serve pieces of poultry to the table with crumbly buckwheat porridge, with a side dish of potatoes, stewed cabbage or other side dishes. Be sure to use a very tasty and fatty gravy with which to pour over porridge or mashed potatoes.
