Duck is a little more difficult to cook than chicken. Its meat is tougher, and there is a specific smell. But all these problems can be solved! The dish will be remembered with delight for a long time. Let's take a look at how to cook stewed duck in tomato and cinnamon. Step-by-step recipe with a photo.
Duck meat is the most balanced in terms of nutritional value and micronutrient content. This is the second most popular after chicken. Since duck contains more fat, which should be skillfully melted so that the meat does not dry out. Duck is prepared in a variety of ways. It is boiled, fried, stewed, baked. The most important thing is that the meat in the finished dish remains soft and juicy. To do this, you should choose the right temperature and cooking method. Roasting and roasting poultry requires a certain amount of culinary experience, which can be difficult for a newbie to cooking. But cooking and stewing can be done even by young housewives. Therefore, today we will make stewed duck in tomato and cinnamon.
The offered dish will serve as an excellent service if you are afraid to take risks with frying or baking, but want to surprise your guests with unusual flavor combinations. The recipe is supplemented with a cinnamon stick, which will give the bird a pronounced spicy aroma, and thanks to the tomato paste, the meat will become more tender and juicy. If you prepare a dish correctly, it will become "number one" not only on the everyday, but also on the festive table.
See also Cooking Duck Stew in Wine.
- Caloric content per 100 g - 201 kcal.
- Servings - 3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Duck - 0.5 carcasses
- Dried raspberry - 0.5 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Coriander - 0.5 tsp
- Tomato paste - 2-3 tablespoons
- Cinnamon - 1 stick
- Salt - 0.5 tsp or to taste
Step-by-step cooking of stewed duck in tomato and cinnamon, recipe with photo:
1. Scrape the duck skin with an iron sponge. usually black tan remains on it, especially if it is poultry. Then wash the carcass and chop it into pieces. The smaller they are, the faster the dish will cook, and the meat will be more tender.
2. In a skillet, heat the vegetable oil and put the meat to fry. Arrange it in one layer so that the pieces do not touch each other. This will cook one well and form a crust that seals the juice inside.
3. Roast the duck with special care, because it is easy to dry out. Therefore, you should not show special zeal and keep it in the pan for a long time.
4. Season the duck with salt, black pepper, coriander, rosemary and add a cinnamon stick.
5. Add tomato paste and stir.
6. If necessary, add some drinking water. 50-100 ml will be enough. Simmer and simmer duck in tomato and cinnamon for 1 hour. Serve the finished dish to the table with any side dish.
See also the video recipe on how to cook duck with apples.
