Mentioning duck, we immediately imagine a baked carcass with apples. However, poultry can be cooked in a variety of ways, such as stewed in a spicy soy-mustard sauce.
Photo of the finished duck Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The duck is always the queen of festive events, especially the hostesses, used to decorate the New Year and Christmas table with it. But in some families it is customary to cook a bird not only on the days of the celebration, but also on ordinary gray days. This is what happens in my family, so I always try to experiment and come up with new culinary creations. However, such a dish can also be safely served in the center of a festive feast. Stewed poultry will be just as popular as roasted whole duck with apples. I am sure that when you cook it, it will become your signature and signature dish.
Of all existing birds, the duck is the most similar to the goose. However, duck meat is much more tender, softer and easier for the body to digest. It has a high nutritional value and contains valuable vitamins with trace elements. In addition, scientists assure that duck meat contains a lot of complete proteins, calcium, iron and natural metabolic boosters. And in the composition of duck fat there is oleic acid, which is well absorbed by the body. That is why nutritionists are extremely supportive of her meat and often include skinless duck fillets in all kinds of diets.
When choosing a whole poultry carcass, pay attention to several important points in order to get it fresh. The duck skin should be smooth and dry and the breast soft. It should not be sticky, slippery or smell strong. The webbed feet should be soft, if they are stiff - this is an old duck. Frozen duck can also be used for cooking, but then you will not be able to check its quality.
- Caloric content per 100 g - 248 kcal.
- Servings - 0.5 carcasses
- Cooking time - 2 hours
Ingredients:
- Duck - 0.5 carcasses
- Onions - 1 pc.
- Garlic - 3-4 cloves
- Saffron - 1 tsp
- Mustard - 2 tsp
- Soy sauce - 4 tablespoons
- Vegetable oil - for frying
- Salt - 1 tsp taste
- Black pepper - 1/3 tsp or to taste
Cooking Duck Stew in Soy Mustard Sauce
1. Wash the duck, remove the subcutaneous fat, cut into portions and dry well. Otherwise, during frying, there will be a lot of splashes when water and fat combine. The size of the pieces can be varied, whichever you like best. This will not affect the taste of the finished dish, but will only affect the cooking time. Smaller pieces will cook faster.
2. Peel, wash and chop onions and garlic.
3. Prepare the sauce. Combine mustard, soy sauce, saffron and pepper.
4. Stir the dressing well.
5. Heat a non-stick pan or saucepan with vegetable oil. It is desirable that the dishes are heavy with thick walls and a bottom, cast iron is ideal. Roast the duck over high heat for about 7-10 minutes until lightly golden. Then pour the dressing to it.
6. Add the chopped garlic onion.
7. Mix everything well and fry until the onion is transparent. Then pour 50-100 ml of drinking water and simmer the duck under a closed lid over low heat for about 1.5 hours. The longer it is stewed, the more tender and softer the meat will be.
8. Ready duck can be served separately, or it can be served with a side dish: potatoes, buckwheat, spaghetti or rice. I think that the end result of the dish will certainly delight you with its appetizing appearance and unique taste.
See also a video recipe on how to cook stewed duck in soy sauce:
