How to properly make duck stew. Homemade duck stew - recipe

Today, consumer opinion about grocery stores meat products leaves much to be desired. And the producers themselves are to blame for this, as they constantly replace natural meat. soy products and other ingredients, the existence of which the average buyer does not even suspect. As a result, meat products have a suspicious synthetic taste. And, if it is very difficult to make real sausage yourself, then stew prepared at home turns out simply excellent.

This product can be prepared from any type of meat, but many people are sure that duck stew turns out to be the most delicious, tender and aromatic. In addition, when preparing stew at home, every housewife has the opportunity to add spices to her taste. Canned stew can be stored in the basement or refrigerator enough for a long time.

Scalding, plucking and cutting a duck

Carcass preparation

Ducks have one distinctive feature: it is quite difficult to remove feathers and fluff from them, therefore, having bought a carcass on the market, you should carefully inspect the surface of the entire skin and, if necessary, clean the carcass of remaining logs and fluff.

If the ducks for the stew were taken from your own backyard, then you need to place the carcass in a basin and pour boiling water over it evenly on all sides. In this case, there should be at least 5-6 liters of boiling water. Then the carcass is covered with a lid and left to steam for 30-40 minutes. When the boiling water has cooled, you can begin to remove feathers, fluff and pads. It is much more difficult to do this on the neck, but you need to ensure that the carcass becomes completely clean.

After this, it is necessary to remove the insides from the duck and process it over an open fire. Next, the carcass is washed under running water and dried thoroughly.

Cooking methods

There are many recipes for making duck stew. Because it's quite different fatty meat, many housewives make stew by combining duck with less fatty poultry meat, for example, chicken.

Important! Stew should be prepared only from fresh meat. If you are not sure of its quality, it is better not to use such meat for preservation.

Cooking stew in the oven

The duck must be washed, dried, cut into small pieces, placed in a bowl, salted and mixed thoroughly.

Ingredients:

• Carcass of 1 duck.
• 7 peas of allspice.
• 4 bay leaves.
• Water.

Next, you will need sterilized jars, at the bottom of which you should place bay leaves and pepper. Then the pieces of poultry are carefully placed in jars and filled with water. The neck of each jar is tightly closed with foil. All jars are placed in a large saucepan and then placed in a cold oven along with the saucepan.

After this, you need to set the oven temperature to 180 degrees and leave the meat to stew for 3 hours. Then each jar is carefully removed from the oven, rolled up with a lid and turned upside down. After a few hours, the jars can be put away in the basement. The shelf life of such meat prepared at home is 6 months.

Stew in a pan

If you are not sure that your jars will not explode in the oven, then you can cook the stew in a saucepan. At home, housewives use this cooking method most often.

Ingredients:

• Duck carcass - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Bay leaves - 3-5 pcs.
• Black pepper - 5-8 peas.
• Parsley - several sprigs.

To prepare meat using this method, only loin birds. To do this, it is necessary to separate the pulp from the bones and remove the veins. The fillet is cut into small pieces and placed in a pan. Then the contents of the pan are filled with water and placed on fire. The water should cover the pieces of meat by 1-2 centimeters.

When the water in the pan boils, you need to remove the resulting foam and add carrots, parsley, onions and peppers to the meat. Next, the fire is reduced to a minimum and the duck is left until fully cooked, for 3-5 hours. Cooking time may depend on the age of the bird: the older it is, the longer it should cook. As a rule, the meat of young ducks is cooked for 3 hours.

Dear visitors, save this article in social networks. We publish very useful articles that will help you in your business. Share! Click!

Stew recipe from duck meat at home

Stew cooked in a slow cooker

Progress does not stand still, and now there is another way to prepare excellent stew - in a slow cooker. This universal unit can do almost everything: ice cream, pies, first courses, and canned food. Meat cooked in a slow cooker turns out to be especially tender and soft, which is why many housewives have been using this method for a long time. modern way at home.

Ingredients:

• Duck - 1 carcass.
• Black pepper - 6-8 peas.
• Cloves - 3-4 pcs.
• Allspice - 5-6 peas.
• Onion - 1 pc.
• Garlic - 5-6 cloves.
• Bay leaf - 2-3 pcs.

The cut and washed pieces are placed in the multicooker container, then you need to close the lid, select the stewing mode and set the time to 4 hours. After 4 hours, spices, onions and salt are added to the duck, and the device is turned on in the same mode for one hour. Then add the garlic and turn on the multicooker for another 20 minutes. Place the finished meat in prepared sterilized jars and roll up metal lids.

Cooking duck stew in an autoclave

Cooking in an autoclave is considered the most reliable and in a safe way, since meat cooked in the oven, microwave, slow cooker or conventional sterilization method must be stored long time dangerous.

After processing in an autoclave, the stew can be stored for up to ten years without worrying that it will spoil and cause poisoning.

An autoclave sterilizes food under high pressure using steam. At the same time, the temperature during processing reaches more than 100 degrees, so stew prepared in an autoclave at home is in no way inferior to that sold in stores.

Standard duck stew recipe

Ingredients:

• Duck - 1 two-kilogram carcass.
• Water - 1000 ml.
• Bay leaf - 2-3 pcs.
• Black pepper - 5-7 peas.

Before you start cooking meat, you need to prepare 1-liter jars: wash with dishwashing detergent, rinse thoroughly and sterilize. Bay leaves and pepper are placed at the bottom of each jar.

The meat, washed, separated from the bones and cut into small pieces, is placed tightly in jars. Then you need to salt the meat and fill the jars with water to the very top. Next, the jars are rolled up with metal lids and placed in an autoclave on two floors.

Now you need to take a large bowl with clean water and a cup with a capacity of 0.5-1 l, and using the cup, fill the autoclave with water. Seal the device, pump air, raising the pressure to 1.5 bar. Then place the unit on the fire, and after the pressure increases to 4 bar, reduce the heat to minimum.

Duck stew should cook for about 4 hours. After 4 hours, the heat should be turned off, but the autoclave should not be opened until it has cooled down. After approximately 10 hours, remove the cans from the unit, rinse with clean water, wipe dry with a cloth and store in the basement.

Cooking stew at home in an autoclave

Stew in Adyghe style

Adyghe stew cooked in an autoclave is different rich taste poultry meat. For one 0.5 liter jar you will need:

• Duck pieces - 400 g.
• Broth - 100 g.
• Bone fat - 15 g.
• Flour - 15 g.
• Onion - 20 g.
• Garlic - 1 clove.
• Salt - 5 g.
• Ground red pepper - 5 g.

The carcass is cut into small pieces of approximately 60 g. Water, flour, salt, pepper, garlic, fat and fried onions are thoroughly mixed in a frying pan and brought to a boil. Then you need to put the meat in sterilized jars and fill with the resulting dressing.

The jars are rolled up with metal lids and placed in the autoclave chamber. The unit is then closed and pumped to a pressure of 1.5 bar. Place the autoclave on the stove, turn on the heat, and when the pressure rises to 4 bar, turn down the heat. Adyghe duck cooks for 30 minutes. After half an hour, turn off the fire and leave the device until it cools completely. When the jars have cooled, rinse them with tap water, wipe them dry and put them in the basement.

Please note that the autoclave can heat up to 120 ˚C, but for cooking duck it is best to set the temperature within 100-110 ˚C, since at higher temperatures the stew will turn out tasteless.

Duck with rice

Stew prepared from duck meat with rice in an autoclave turns out very tasty and easy to use. For one 0.5 liter jar you will need:

• Duck meat - 150 g.
• Rice - 50 g.
• Butter - 15 g.
• Onion - 10 g.
• Salt - 6 g.
• Carrots - 10 g.
• Black pepper - 3 pcs.
• Allspice - 2 peas.
• Water - 150 ml.

The duck is cut into small pieces and fried in small quantities vegetable oil. After 3-5 minutes, finely chopped onion and grated carrots are added to the pan with the duck. coarse grater. Rice is cooked for 10 minutes, then added to the pan with rice butter and roasted duck with onions and carrots. Everything is thoroughly mixed and salted to taste.

Place bitters into washed and sterilized jars. allspice, and place the rice and chicken mixture on top. The jars are rolled up with metal lids and placed in the autoclave chamber. The stew is prepared for 40 minutes at a temperature of 110˚C. After cooking, it is necessary to allow the contents of the autoclave to cool, and only then can the jars be removed.

And a little about secrets...

Have you ever experienced unbearable joint pain? And you know firsthand what it is:

• inability to move easily and comfortably;
• discomfort when going up and down stairs;
• unpleasant crunching, clicking not of your own accord;
• pain during or after exercise;
• inflammation in the joints and swelling;
• causeless and sometimes unbearable aching pain in the joints...

Now answer the question: are you satisfied with this? Can such pain be tolerated? How much money have you already wasted on ineffective treatment? That's right - it's time to end this! Do you agree? That is why we decided to publish an exclusive interview with Professor Dikul, in which he revealed the secrets of getting rid of joint pain, arthritis and arthrosis.

Video: We continue experiments with the autoclave

You can not only buy stewed meat, but also cook it yourself, right at home. And now we will find out how to do this.

Stewed duck in the oven

Now let's figure out how to cook duck stew. We wash the bird, dry it and cut it into small pieces. Then place several bay leaves and peppercorns on the bottom of pre-sterilized jars. After meat pieces Add some salt to the meat, put it in jars and fill it with water. Cover the top tightly with foil and place in a deep pan, which we place in a cold oven. Next, set the temperature to 180 degrees and simmer the duck for 3 hours. After this, we roll up the jars with lids and turn them upside down until completely cooled. That's all, homemade duck stew is ready!

And one more option on how to make duck stew. Let's take it duck carcass, process, separate the meat from the bones, veins and cut into small pieces. Then put them in a saucepan and fill with water so that it covers the meat by about 1 centimeter. After boiling, carefully remove the foam that has risen to the surface, add peppercorns, a little parsley, peeled onions and carrots. Cook everything over low heat for 3-4 hours. After 1.5-2 hours, salt the carrots and onions from the broth to taste. When the meat becomes soft, add salt if necessary, throw in the bay leaf and cook for another 20 minutes, after which we discard the leaves. At the end of cooking, the broth should remain flush with the meat. Without turning off the stove, carefully take out the pieces and place them in jars, filling them to the brim with broth. Then close with an airtight lid, turn over and leave to cool.

Stewed duck in an autoclave

Before cooking duck stew, we prepare liter jars: wash them thoroughly and sterilize them. Then we put it on the bottom bay leaf glasses, peppercorns and allspice. We process the duck carcass, separate the meat from the bones and veins, cut it into pieces and put it in jars. Sprinkle plenty of salt on top, roll up with metal lids and carefully place them in the autoclave, putting on top of each other.

Fill the autoclave completely with water, seal it and pump air, raising the pressure to 1.5 bar. After that, put it on the fire and as soon as the pressure in the system reaches 4 bar, turn down the fire and leave to sterilize for 4 hours. After the time has passed, put out the fire, but do not open the autoclave until the water has completely cooled. After about a day, we take out the jars and store the stew in the cellar. You can cook pork stew in the same way.

Copying information is permitted only with a direct and indexed link to the source

Recipes for a good housewife: preparing stew for the winter

Cooking stew is in a great way preserve animal meat, poultry and fish for a long time. This product is loved by many for its excellent taste; among other things, you can always take the stew with you on a hike or on a picnic. Find out a few wonderful recipes preparing stewed meat for the winter at home.

Tasty and healthy duck meat: the most tender stew at home

To prepare this dish you will not need much: one or more bird carcasses, duck fat and certain spices. Prepare winter duck stew for your family using the following recipe.

List of required ingredients:

• duck carcass – 2 pcs.
• black pepper – 15 peas
• allspice – 8 peas
• bay leaf – 4 pcs.
• salt – 2 tsp. with a slide
• duck fat
• food foil

Recipe for stewed duck:

1. Gut the bird carcasses and rinse thoroughly under the tap. Trim the fat from the ducks and divide the birds into pieces.
2. Prepare jars with lids by washing and sterilizing them well.
3. At the bottom of each jar, place a bay leaf, black and allspice peas, and add salt.
4. Cut the duck fat into pieces. Place about half of them in jars, and place pieces of bird carcasses on top.
5. Cover the meat with another layer of duck fat.
6. Divide food foil into large pieces, fold them into quarters. One such sheet of foil should be enough to cover the neck of the jar.
7. Cover the duck containers with foil, place them in the oven, turn it on and preheat to 200°C. Simmer the meat at this temperature for 4 hours.
8. When the time is up, check the amount of broth in the jars. If the juice released from the duck does not completely fill the container, add water and leave the stew in the oven for another 1 hour.
9. Then remove the hot jars and seal them with lids.
10. Cover the pieces with a warm blanket and leave to cool slowly.

Homemade duck stew is ready, store it in a cool, dark place. You can also preserve chicken or rabbit meat in a similar way.

Surprise your loved ones with an original taste: goat meat stew

Goat meat cannot be called popular product in our country, however, it is considered very useful. Firstly, it is considered a dietary food due to low content fat and almost complete absence of cholesterol. Goat meat is quickly absorbed by the body, and the vitamins it contains have a beneficial effect on the musculoskeletal system, skin condition and work cardiovascular system. Among other things, the low popularity of the product gives you the opportunity to cook unusual and original dish for the winter.

List of ingredients for cooking goat stew:

• goat meat – 2 kg
• black pepper – 8 peas
• allspice – 4 peas
• bay leaf – 2 pcs.
• salt - to taste
• vegetable oil– 50 g
• water – 2 tbsp.

Step-by-step recipe for preparing the dish:

1. Rinse fresh goat meat under the tap, remove bones and veins if necessary. Cut the product into large pieces.
2. Pour into a deep saucepan sunflower oil, immerse the meat in it, add 2 tbsp. water and cover the container with a lid. Simmer the goat meat over low heat for at least 4 hours.
3. When the time is up, pour salt into the dish, add black and allspice, as well as bay leaf
4. Prepare containers for canning. Wash and sterilize 0.5 liter jars, as well as suitable lids.
5. Distribute the meat among the jars and fill with broth. If there is not enough liquid, add boiled water so that the containers are filled.
6. Place the jars in the oven, set the temperature to 130-140°C and cook the stew for another 2 hours. If the broth boils over, add water little by little.
7. Remove the hot jars from the oven and seal the lids. Wrap the canned food in a warm blanket and leave until completely cool.

Store the stew in a basement, cellar, or other dark, cool place.

For fish lovers: pike stew

Pike meat is quite capricious and needs to be cooked delicious dish This fish is not so easy. But the pike stew turns out simply excellent, and most importantly, it doesn’t take a lot of time or ingredients to prepare it.

List of ingredients for fish stew:

• pike – 2 kg
• salt – 5 tbsp.
• vegetable oil – 0.5 l
• bay leaf – 2-4 pcs.
• black pepper – 5-6 peas

Recipe for making stew for the winter:

1. Clean the fish from scales, remove the head, fins and tail. Split the pike lengthwise along the spine and remove the bone. Cut the fillet into pieces about 3-4 cm wide.
2. Wash and sterilize 0.5 liter jars. It is convenient to sterilize containers in a slow cooker or pressure cooker.
3. Place bay leaves and peppercorns in the prepared container, add salt.
4. Distribute the pieces of fish among the jars, fill the containers with vegetable oil so that it completely fills the jars.
5. Place a large saucepan on the stove, lay a soft cloth on the bottom, add canned food and pour in enough water to reach the “shoulders” of the cans.
6. Light the fire and wait for the water to boil. Then sterilize the containers for 30-40 minutes.
7. Roll up the canned food with clean lids, cover with a blanket and leave until completely cool.

As you can see, preparing stew at home is very simple. Store these canned foods in a dark place. cool place.

Duck stew at home - delicious and simple recipes stewed duck

Duck stew is a delicacy that everyone, without exception, likes. Making it at home is not difficult at all if you use the recipes and tips below.

Duck stew - truly wonderful dish with which you can surprise your guests. You might think that this is not at all holiday dish, however, his taste makes him take back his words. Preparing such a product is quite simple. It is for this reason that many housewives make duck stew in their kitchen.

For production, we take a set of products in the form:

• Duck carcasses - 2 pieces;
• Black pepper - to taste;
• Allspice - to taste;
• Bay leaves - 6 pieces;
• Salt - 2 pinches;
• Duck fat;
• Foil.

Let's take a bird carcass and gut it, after which we thoroughly rinse it under water. We cut off the fat from the birds, and divide the carcasses themselves into pieces. We will try to prepare the jars, lids well, and wash everything. Put spices with bay leaves in a jar. We will also send the duck meat cut into pieces there, filling it to the top with meat. Alternate layers of lard with meat. Cover all the jars with foil and put them in the oven. We send all this for exactly four hours. After the time has passed, check the broth. If the soup that came out in the jars is not completely filled, then add some water. Place the cans with foil in the oven for another hour. We take them out of the oven and roll up the jars. Cover everything with a blanket and let the meat cool. The stew is ready for the winter, you can store it whole year at home. Or you can serve it to a festive or regular table immediately after the jars have cooled. Bon appetit.

The duck always comes out great in the oven. Stew from this bird is very simple. For her let's take the preparations a set of products in the form:

Clean the duck, wash it, cut it into pieces. We sterilize all jars and wash them first. We put spices with bay leaves at the bottom. Then we send the chopped meat and water there. We put all the jars in a pan, wrap them with foil and put it all in the oven. After this we set temperature regime at two hundred degrees and leave to simmer for three hours. After the time has expired, we remove each jar and roll it up, turning them upside down on the blanket. Wrap them in a blanket and leave until cool. After cooling, we send it to the cellar or any other cold place. Keep the received meat snack possible within eight months.

Stewed wild duck: cooking in a slow cooker

A multicooker is an indispensable device in cooking today. Here you can cook absolutely everything, including meat for preservation. Meat that was prepared in a slow cooker will be the most tender, for this reason many have long included stew in their everyday recipes.

• Wild duck - 1 piece;
• Pepper - to taste;
• Cloves - to taste;
• Spices - to taste;
• Onions - 1 piece;
• Garlic - 7 cloves;
• Bay leaves - 3 pieces.

We clean the game from the contents in it. Wash and cut it into small pieces. Place them in the slow cooker, close the lid and select the mode for stewing meat. We set the time - four hours. After this time, add more garlic, onion, salt, pepper and then continue to simmer the game for an hour. Cooked meat with aromatic spices and put the vegetables into sterilized jars and cover everything with a blanket until it cools. Once the meat has cooled in the jars, it can be taken to the basement for the winter. Can be stored for six months.

Stewed duck in a pan

You can also stew game in a saucepan on the stove to compact it into jars for storage. Let's take the products needed for the stew:

• Duck neck - 3 pieces;
• Bay leaf - 4 pieces;
• Carrots - 2 pieces;
• Spices to taste.

Sterilize the jars, simmer the chopped meat with carrots and spices in a saucepan with a large number water on the stove for three hours on low heat. Place the entire contents of the pan into jars and screw them on. Let's put them in a blanket to cool off. Then we will send them to be stored in the cellar. Duck stew is ready to eat.

Making duck stew in an autoclave

The autoclave today is one of the safest, most convenient and the best means for preparing stew. For the sake of producing poultry in a similar way, let’s take the product in the form:

• Ducks - 1 piece;
• Water - 1500 milliliters;
• Bay leaves - 2 pieces;
• Pepper - 9 pieces.

Before preparing the meat, let's prepare the jars. We wash everything thoroughly, sterilize it and leave it for filling with game.

We wash the bird, remove the bones, carefully cut it into small pieces. We place all the products on the bottom of the prepared jars, namely spices with bay leaves and water. Fill the autoclave with a glass of clean water and place the jars there. We seal the unit, pump air using a pump, and raise the pressure to one and a half bars. Then we place the device on the flame, and as soon as the indicator increases to four bar, we reduce the heat. After three hours, you can remove the contents from the unit, seal the containers with a lid and send them to cool in a blanket, wrapping them thoroughly. The stew is ready.

Stewed duck in Adyghe style

Adyghe stew, which is prepared in an autoclave, will have a rich taste and aroma. One floor liter jar you need to take:

• Pieces of duck meat - 500 grams;
• Broth - 150 grams;
• Bone fat - 20 grams;
• Flour - 20 grams;
• Onion - 20 grams;
• Garlic - 1 clove;
• Salt - 5 grams;
• Pepper - 5 grams.

The carcass must be cut into small pieces of sixty grams. Then you should take water, flour, salt, pepper with garlic, fat and fried onions. All this must be thoroughly mixed in a frying pan and brought to a boil. Then we put the bird in jars and fill it with the resulting mixture.

We roll up the containers using lids and place them in the autoclave. Then we close it and pump it up to one and a half bars. Place the autoclave on the stove and turn on the heat. When the pressure reaches four bars, turn down the heat. Cook the duck for thirty minutes. After this time, turn off and leave the unit to cool. When the containers have cooled down, rinse them with tap water, dry them and put them in the basement.

Ducks have one distinctive feature: They are quite difficult to prepare for cooking, for this reason, when purchasing a carcass in a store, you should carefully examine the skin and, if necessary, clean it of any fluff that remains.

If the game for stewing was taken from a personal storage, then it is worth placing it in a basin and pouring boiling water over it evenly, from all sides. In this case, there will be no more than six liters of boiling water. Then the carcass is usually covered with a lid and left for the steaming process for an hour. The water will cool and then it will be possible to continue removing feathers, fluff and pads. It is very difficult to do this with the neck. Later, everything is removed from the game, it is washed from contamination and served on the table for further cooking.

Use only fresh meat. Do not buy fresh frozen duck meat in the store, it spoils the whole taste. Follow the recipes strictly: any deviation from established norm threatens you with the fact that the dish will simply be spoiled.

So, please your loved ones delicious lunch or dinner simply - just cook stew. Use the tips with the recipes given here and then you will be able to cook best dish to the delight of everyone.

A good way to preserve duck meat is freezer. Stew can also be classified as a method of storing meat for a long time, using correct temperature. You can keep the frozen carcass for a holiday and bake it whole with apples. But if you often end up with poultry in your kitchen, then the best way to preserve it would be duck stew, cooked at home for the winter in the oven.

Duck stew for winter storage It is prepared very simply, but takes a long time to ensure that the meat is tender and soft in taste. It can be stored in a cool place for up to 2 months. You can open a jar of duck at any time and heat it in a frying pan. For garnish duck stew can be submitted mashed potatoes, rice, buckwheat.

Store-bought stew will never compare in quality and taste home products, so try cooking it once and you will see for yourself.

Preparation time: 1 hour.
Cooking time: 3 hours.
Yield: 3-4 jars of 500 ml.



Ingredients:

- large duck or goose - 1200 g,
- onion - 1 pc.,
- parsnip root - 1 pc.,
- bay leaf - 3-5 pcs.,
- a handful of allspice,
- black pepper - to taste,
- salt - 3-4 tsp.





Sharpen your knife and cut the pre-washed duck into small pieces.




The duck body (skeleton) will be needed for the broth; we will then add it to the jars of stew. Place the casing in a saucepan and fill with water. Place the saucepan on the stove and cook after boiling for 1.5 hours over moderate heat. For flavor, add onion, carrots and spices to taste to the bone broth. Use salt for the broth to taste.




Place the duck meat in a deep bowl, add salt, black and allspice, and bay leaf. If you wish, you can add onion and parsnip root cut into strips to the meat. Mix the duck thoroughly and leave for 30 minutes.




Meanwhile, wash thoroughly glass jars(up to 1000 ml). Fill the jars tightly with duck meat and place on a baking sheet. If you are worried that the jars might burst in the oven, you can first add a layer of salt and only then install the jars.




Cover the jars with foil and place in a cold oven, only then turn it on to 190 degrees. Never place jars in hot oven, they will just burst. After two hours, open the oven and remove the foil, you will notice that there are voids in the can of duck, add bone broth into them. Cover the jars again with foil and place them in the oven for another hour, lower the temperature to 170 degrees. By the way, along with the stew, you can put potatoes or other vegetables on a baking sheet instead of emptying the oven. baked potato always welcome at the table, especially with sprat or herring.




Keep the finished stew in the turned off oven until it cools, and then send it to the cellar or refrigerator.




Best regards, Elbi.
Here's how to prepare

Step-by-step recipe for duck stew for the winter with photo.

• National cuisine: Home kitchen
• Type of dish: Canning
• Recipe complexity: Very simple recipe

• Preparation time: 8 minutes
• Cooking time: 4 hours
• Number of servings: 4 servings
• Calorie Amount: 405 kilocalories

A simple recipe for duck stew for the winter home cooking with photo and step by step description preparations. Easy to prepare at home in 4 hours. Contains only 405 kilocalories.

Ingredients for 4 servings

• Duck 1 pc.
• Salt to taste
• Ground black pepper to taste
• Bay leaf (or 2) 1 pc.
• Water to taste

Step by step

1. A work friend shared with me a recipe for making duck stew. She told me everything in detail and showed me how to cook it at home. The food turned out amazing. In this article I will convey the essence of her words.
2. Clean the scalded duck carcass from the pads and feathers. Next, divide it into small pieces, wash and dry with a paper towel. Place 2 medium bay leaves or 1 large leaf and 7 black peppercorns on the bottom of sterile jars (1 liter). Salt the meat, using 1 teaspoon of salt per 1 kg of meat. Fill some jars with pieces of bird meat, others with wings, stomachs, paws, and heads. Everything goes into the stew except the liver. Add to jars boiled water, and cover the jars themselves with pieces of foil.
3. Now all the jars need to be placed in a deep baking tray and placed in the oven. The oven must be turned on after the stew appears in the oven. We set it to 180 degrees and hold it for about three hours.
4. We take out the jars and immediately roll them up in the usual way(lids must be sterilized).
5. Yes! The stew needs to be installed on the lower level, although it won’t even fit on the other)

For people of previous generations, the word “stew” is associated with unappetizing grayish rags of meat, drowned in fat and absolutely tasteless. However, times have long since changed! Meat and poultry, which were previously considered a shortage and a delicacy, appeared on the shelves, and kitchen equipment has now been greatly modernized. So now, for example, duck stew has become quite accessible, and not purchased, but cooked lovingly, with your own hands and taking into account your own tastes and ideas about the right spices.

Fried stew

This preparation can be prepared according to several recipes. First, let's look at the fastest one. The carcass is cut into small pieces and sprinkled or rubbed with salt. Usually a couple of tablespoons are taken per kilogram of meat, but you can make your own adjustments. The salted duck slices are stirred for about ten minutes so that the salt is absorbed evenly. Fat is melted in a thick-walled bowl (vegetable oil is undesirable; what was on the carcass is not enough - add pork). When the fat is hot, the cut poultry is placed in it and fried to a crisp. The main sign indicating that the duck stew has passed primary processing, - stopping the release of liquid from the meat. The finished poultry pieces are arranged tightly in sterile jars and filled with hot fat. There should be no air bubbles left underneath. The containers are sealed and wrapped for about a day. Warning: duck stew prepared in this way can be stored for no longer than six months, and then in a cool place. If you need a more “long-lasting” preparation, use a different recipe.

Stew right in the jar

Pre-frying is by no means a necessary culinary technique. Moreover, it significantly reduces the shelf life of the final product. Try another duck stew recipe; if you follow it, your canned goods can be stored in the basement for up to three years. So, the carcass is scalded, chopped into pieces, washed, dried, and salted. Place 2 bay leaves and 6 black peppercorns into sterilized liter jars ahead of time. Loaded from above duck pieces to the shoulders of the container. Three-quarters of the dish is filled with water; The neck is wrapped tightly in foil. The jars are placed on a baking sheet in an unheated oven. The temperature in it is brought to 180 degrees. The stew will last three hours. During this time, it will reach readiness and will be sterilized. The jars are hermetically sealed, turned over until they cool down, and put away in the cellar.

Fragrant stew

To get “in reserve” not only nourishing food that can be stored for a long time, but also tasty, aromatic preparation, it is worth paying attention to next recipe stewed duck. For one medium-sized carcass you will need an onion, a carrot, four cloves, the same number of cardamom peas, four juniper berries and a cinnamon stick. It is better to take coarse sea salt. Estimate the quantity and volume of sugar yourself. The carcass is already routinely dismembered into appropriate pieces. The carrots and onions are cut large but beautifully. Half of the vegetables are placed at the bottom of the jars. Half of the spices are poured onto them, the other is left. The duck meat is distributed among the containers as densely as possible. The remains of vegetables and seasonings are laid out on top, a teaspoon is added sea ​​salt and half - sugar (per liter jar). The jars are placed in a cold oven, the temperature is set to 150 degrees - and for three hours you forget about them. Then the homemade duck stew is sealed, turned upside down, covered, and cooled. It will not spoil for more than a year if you keep it in the cold and without light.

Duck stew in a slow cooker

The owners of such units have long found out that they are quite suitable for cooking winter sunsets. How many jams and compotes have already been preserved! It's time to master such a preparation as duck stew. The subtlety of using a multicooker is that it is better to remove the bones, leaving only the pulp. And those who want to avoid suspicious cholesterol can also remove the skin. Small pieces of washed duck are placed in the bowl of the device, the lid is closed, the stewing mode is set and the time is set to four hours. After the specified time, the duck stew is salted, mixed and flavored with seasonings. It is at this moment that the ubiquitous laurel and pepper are added. The multicooker turns on again, in the same mode. But only for an hour. In the end - the standard: put the product in sterile jars, screw it on and put it away for storage. If you don’t trust the cleanliness of the jars, fry them already closed in the oven - the microbes that have penetrated (possibly!) will not tolerate the heat. Then your homemade duck stew can wait for your appetite for a year, or even two.

The most reliable way: preparation

Be that as it may, neither an oven, nor sterilization by any method, nor a microwave or multicooker provide an absolute guarantee of safety of use and long-term storage. Only duck stew cooked in an autoclave can promise all this.

Meat that has passed through it really does not spoil for even ten years. And those who believe that such a device must be purchased, and at an expensive price, are mistaken. Craftsmen long ago invented it from scrap materials. So if you intend to make stew regularly, take care of purchasing or making a useful unit. In the meantime, we’ll tell you how to prepare duck stew in an autoclave.

You will still have to pre-sterilize the jars. Laurel and pepper are laid out on them - both black and a few pieces of lard are placed on top of them; If the bird is well-fed, you can get by with its trimmed fat. Only then do the duck pieces fit into the container - as tightly as possible. Salt is poured on top, a teaspoon per jar. The vessels are hermetically sealed and placed in the autoclave in layers, on top of each other.

The most reliable way: the main stage

Water is poured into the unit, it is sealed, and the pressure in it rises to one and a half bar, after which the autoclave is placed on the stove. As soon as the pressure rises to four, the burner is screwed on just to maintain it. The duck stew will remain in the autoclave for four hours under these conditions; The main thing is to make sure that the pressure does not drop. Then the oven turns off, but the device does not open until the water has completely cooled. To be sure, it is better to leave it alone for a day. Only after this the clogged dishes are removed for storage.

Now you know how duck stew is prepared in various ways.