Stewed duck in wine is a good alternative to roasted duck. And you will learn how to cook it delicious and aromatic in this article.
Recipe content:
- Good to know
- About the dish
- Ingredients
- Step by step cooking
- Video recipe
The duck does not appear on our tables often. However, when this happens, it immediately turns into a hit of the meal. Since its meat has a delicate taste and bright aroma, and following the correct cooking technology, it is also very tasty.
Good to know about the choice and benefits of duck
You can buy duck in every major supermarket, where it is sold frozen or fresh. Frozen carcass in cooking is no worse than fresh, it should only be properly defrosted. To do this, first put it in the refrigerator for 10-12 hours, and then leave it at room temperature until it is completely defrosted.
Also, duck not only tastes great, but it is also very healthy. Its meat contains a wide range of vitamins (A, C, K, E, group B) and microelements (phosphorus, zinc, selenium, etc.). Nutritionists believe that duck has a positive effect on potency and improves lipid metabolism. But there are contraindications to the use of duck - diet, diabetes and obesity.
About stewed duck in wine
In the preparation of this dish, white wine was used, which can be replaced with red varieties. You should not panic about the fact that alcohol is used here. Since during the extinguishing process, the alcohols will completely evaporate, and there will be no alcohol in the finished form. This dish can even be served to children. Of course, you can cook without wine, but this will change the flavor. In addition, the duck will not be so tender, since the alcohol in the cooking liquid softens the protein product well.
- Caloric content per 100 g - 262 kcal.
- Servings - Half Carcass
- Cooking time - 2 hours
Ingredients:
- Duck - half carcass
- Wine - 250 ml (any: red or white, sweet, dry or semi-sweet)
- Garlic - 2-3 cloves
- Refined vegetable oil or other oil - for frying
- Allspice peas - 4-5 pcs.
- Bay leaf - 2 pcs.
- Salt to taste
- Ground black pepper - to taste
Cooking stewed duck in wine
1. Wash the duck carcass well and remove excess feathers, if any. Then dry with a paper towel and divide in half. Hide one half of the duck in the refrigerator or freezer for use next time, and chop the remaining half into medium-sized pieces in a heavy, thick-bottomed saucepan. A cauldron, cast iron saucepan, or wok works well. Pour in refined vegetable oil and heat well. Then send the bird to fry, setting a high fire, then the duck will brown, which will keep all the juice in it.
2. Peel the garlic, wash and chop.
3. When the duck is slightly fried, send the garlic to it and reduce the temperature to medium.
4. Roast the duck for about 10 minutes, then pour white wine and put black pepper, peppercorns, bay leaf and season with salt.
5. After boiling, screw the fire to the smallest, cover the pan and simmer the meat for about 1, 5 hours.
6. Stir the duck from time to time so that it is evenly saturated with juices and flavors. If your wine evaporates quickly, add another 100 g. The stewed duck in wine should be served immediately after cooking. This dish will be combined with any side dish: mashed potatoes, rice or noodles.
See also a video recipe on how to cook duck in wine.
