Duck already sounds festive. Usually we bake it with a whole carcass in the oven, stuffed with apples. But today I propose to deviate from the standards and classics, and stew it with dried porcini mushrooms.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A symbol of family wealth and prosperity - the most popular recipe is duck baked with apples. But, when the holiday is still far away, and the bird is in the refrigerator, then you can cook another, no less tasty dish. After all, what kind of history does not know the recipes for cooking duck! It can be fried, and baked, and stewed, use different sauces and all kinds of gravies. I'll tell you an amazingly delicious recipe for making duck in mushroom sauce. Even the most strict and fastidious gourmets will like this dish. Fried porcini mushrooms reveal additional spicy flavor notes. The delights of the recipe can be described for a long time, but it is better to cook it yourself and see for yourself in practice.
For this recipe preparation, it is advisable to buy a well-fed and not thin duck. However, at the same time, it should not be greasy. Then the food will not come out coarse, dry and will be well absorbed by the stomach. If you do not have dry porcini mushrooms, then you can use them fresh, or replace them with more familiar classic champignons. But seasonal forest mushrooms, such as chanterelles or honey agarics, are also suitable.
- Caloric content per 100 g - 266 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Duck - any part of a carcass
- Carrots - 1 pc.
- Onions - 1 pc.
- Dried porcini mushrooms - 30-35 g
- Garlic - 3 cloves
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Ginger powder - 0.5 tsp
- Ground nutmeg - 0.5 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking braised duck with mushrooms
1. Cut the carcass into pieces and remove the inner fat. Rinse each piece under running water and pat dry with a paper towel.
2. Pour boiling water over the dried mushrooms and leave for 15 minutes. If you fill them with water at room temperature, then soak for 1 hour.
3. After the mushrooms are removed from the water and cut into large pieces or leave as is. Do not pour out the water in which they were soaked, it will be useful for further cooking.
4. Peel and wash carrots, onions and garlic. Cut the garlic into 2 parts, and cut the onion with carrots into large pieces.
5. In a skillet in vegetable oil, fry the carrots, onions and garlic, bringing the vegetables until light golden brown.
6. Then add the soaked dried mushrooms to the vegetables and fry the food over medium heat for about 5-7 minutes.
7. In another skillet, fry the duck pieces until golden brown. After placing the meat in the pan, immediately set the heat to high so that it quickly browns and becomes covered with a crust, which will keep all the juice in the pieces.
8. Add the sautéed vegetables with mushrooms to the duck.
9. Pour in the mushroom brine in which the dried mushrooms were soaked. Do this carefully, preferably through filtration, so that the dirt washed from the mushrooms does not get in.
10. Season the dish with salt, pepper and all the spices. Stir, boil, cover and simmer over low heat for about an hour.
11. Serve hot with any side dish, sprinkled with the gravy in which the duck has been stewed.
See also a video recipe on how to cook a baked duck with mushrooms and potatoes.
