Have you cooked a duck for a long time? So it's time to use a simple recipe for duck stewed with carrots in cream. The meat is tender and with an original sauce. Step-by-step recipe with a photo. Video recipe.
Despite the fact that the duck is sold only in the market or in a large supermarket, the housewives' interest in it continues unabated. Most often, the bird is fried or baked, because duck, when boiled, gives a fatty broth. But if the carcass is properly processed, then you can make equally delicious stews from it, which will become popular even among gourmets. For example, stewed duck with carrots in cream and with the addition of Italian spices turns out to be juicy and tasty. Before starting cooking, I recommend that you familiarize yourself with some of the subtleties.
- It is preferable to cook young duck with cream, because she has soft and tender meat without a specific smell.
- The cream has a pleasant creamy taste, so you should not clog them with a lot of spicy spices.
- Seasonings such as garlic, ground black pepper, caraway seeds, a mixture of Italian herbs are appropriate as spices.
- Sour cream can be used instead of cream.
- In addition to carrots, you can add other vegetables to the dishes: onions, apples, zucchini, potatoes. All vegetables that do not have a strong taste when cooked will do.
- To add spice to the dish, cream can be mixed with ketchup in a 2: 1 ratio or add a little white wine.
- To prevent the dish from turning out greasy, use non-greasy cream.
Since duck meat is not very picky, and if you follow the recipe and take into account all the tips, you will succeed. Serve the finished dish with any side dish to taste.
- Caloric content per 100 g - 359 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Duck - 0.5 carcasses
- Onions - 1 pc.
- Carrots - 1 pc.
- Salt - 1 tsp
- Italian spices - 1 tsp
- Vegetable oil - for frying
- Cream - 200 ml
- Ground black pepper - a pinch
Step by step cooking stewed duck with carrots in cream, recipe with photo:
1. Wash the duck under running water and dry with a paper towel. If there is black tan, then scrub the carcass with an iron sponge to remove it all. Chop the carcass into convenient sized pieces and place them in a well-heated skillet with vegetable oil. Turn on a high heat and brown the meat, stirring occasionally until golden brown.
2. Peel and wash carrots with onions. Cut the vegetables into medium-sized chunks and place them in the duck pan. Continue frying food until golden brown.
3. Pour the cream into the pan, season the food with salt, black pepper and Italian spices.
4. Stir the food and bring to a boil, cover the pan and simmer the duck and carrots in the cream over low heat for 1.5 hours until tender. Although the stewing time depends on the size of the poultry pieces.
See also a video recipe on how to cook duck stewed in sour cream.
