Cook wild duck. Hunter's kitchen

Duck in the oven photo © shutterstock

Today tochka.net will tell you how to cook wild duck in the oven.

Autumn is hunting season, and if your man is a lucky hunter, then you probably have to deal with his hunting trophies. Game has its own characteristics, which are best familiarized with before cooking wild duck in the oven.

By autumn, wild ducks are fattening up on fat, and if you want to get rid of excess fat, you can cut it off or pierce especially fatty parts of the duck with a toothpick and wait until it drains. Don’t rush to throw away duck fat - you can later use it to coat porridge or fry it.

The classic combination of duck and apples is perhaps the most successful option for cooking wild duck in the oven. After all, wild duck, unlike domestic or store-bought poultry, has a specific smell, which is noticeably enhanced by apples, lemon and spices.

How to cook wild duck in the oven - ingredients:

duck,
1 onion,
3 sweet and sour apples,
1 lemon,
2 teaspoons olive oil,
rosemary,
ground cloves to taste,
ground coriander to taste,
ground black pepper to taste,
salt to taste.

How to cook wild duck in the oven:

Process the duck carcass, remove the remaining feathers with tweezers, cut off excess fat, wash and dry.

Cut the onion into half rings. Core the apples and cut into thin slices. Peel half a lemon and slice thinly. Squeeze the juice out of the other half.

Mix olive oil, lemon juice, spices and salt and rub the duck inside and out with this mixture and leave to marinate for 30 minutes. Then stuff the bird with apples, lemon, onions and rosemary.

Before cooking wild duck in the oven, preheat the oven to 220°C. Sew up the bird's belly or fasten it together with wooden skewers. Also secure the wings and legs so that they do not dry out during baking.

Place several apple slices on a greased baking sheet, place the duck on them, pour a little water on the baking sheet, cover with foil and place in the oven.

After 30 minutes, remove the foil and pour the resulting juice over the duck. After another half hour, check the meat for doneness. If just a little reddish juice flows out of the cut fillet, the duck is ready.

Serve roasted wild duck with a side dish of potatoes or rice and vegetables.

Bon appetit!

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Game meat is completely different from any of our usual steamed beef or tender chicken. Not every housewife can cook it deliciously the first time. Culinary experts call this type of meat a separate milestone in the culinary art. Many people think that game can only be cooked deliciously over a fire. But in fact, this task is quite doable at home. It can be baked in the oven, fried in a frying pan and stewed in a slow cooker.

Today we will share with you some “hunting” secrets and cooking features, and at the same time we will tell you how to cook delicious game without wasting time and effort.

Marinating game

The main feature of preparing game is the marinating process. This procedure is always carried out, since the smell, consistency, and softness of meat differ significantly from homemade meat. How to cook game, and what products are best to use? You can choose any marinade, there are a lot of options:

White wine (poultry).
Red wine (poultry).
Mayonnaise (hare meat).
Kvass (elk meat).
Beer (boar, elk).
Cider (elk meat, wild boar meat).
Berry juices (duck, partridge).
Grape or apple cider vinegar (poultry, rabbit).

Before you start marinating, you should determine the age of the meat. Moreover, those who know how to cook tasty game distinguish two ages of the product. The first is physical, that is, how old or months old the animal was when it was shot while hunting. The second age is how long the meat was aged before reaching your kitchen.

Of course, younger animals will taste better. If you take, say, older hare meat, it will be tougher, the marinating time will be longer, and the cooking process itself will be more difficult. For older hare, you will have to use stronger spices and seasonings, which will not always be to the taste of guests. Therefore, try to buy young meat - there will be less hassle with it, and it will taste more tender.

Game selection

If previously such meat came to the table only after hunting, today you can buy elk or hare meat in specialized stores. How to choose it? How to cook game that fell into your hands from a store shelf? First of all, decide whether you have the patience to prepare food according to all the rules. If you are not sure that an expensive piece of elk meat will make a tasty dish, then it is better to pay attention to poultry or fresh beef. But if you have more than enough time and desire, then let’s get down to the recipes.

Capercaillie in the oven

Of course, capercaillie meat is a rare thing, and you won’t be able to buy it in a regular supermarket. But if you know hunters and the opportunity to purchase this product arises during the season, then by all means do it. How to cook game in the oven if you get your hands on a wood grouse carcass? We offer two simple and quick recipes.

Ingredients

One wood grouse carcass.
Half a kilogram of champignons.
200 grams of butter.
A glass of sour cream.
One tablespoon of cognac.
Salt, pepper, spices (to taste).

Cooking process

Before cooking meat, it should, as we said above, be marinated. The choice of marinade is yours. The time of the procedure will depend on the age of the game (physical and “culinary”). After the meat has been marinated, it should be salted, peppered and lightly fried in a frying pan on both sides.

While the main product is frying, we begin to prepare the mushrooms. The champignons should be cleaned and boiled a little in salted water. After cooking, wash the mushrooms in cool water and cut into pieces.

How can you cook game in the oven so that it turns out juicy and flavorful? Here the juice in which the capercaillie carcass languished while it was roasting will be very useful to us. Pour the oil in which the meat was fried into the prepared baking sheet. Place the capercaillie in the oven until it becomes soft.

During this time, we need to mix chopped fried champignons, sour cream, cognac and aromatic spices. When the capercaillie is almost ready, remove the baking sheet from the oven and pour over the mushroom mixture. Then we put it in the oven again. It only takes five to ten minutes to cook game meat.

Ingredients

Wood grouse carcass.
200 grams of bread.
100 grams of butter.
100 grams of pork liver.
Two chicken eggs.
Salt.
Pepper.
Spices.

Cooking process

The wood grouse carcass should be washed under running water and the tips of the wings and shins should be removed. Now you can place it in the marinade of your choice.

While the game meat is marinating, let's start preparing the “stuffing”. Pass the pork liver through a meat grinder and mix with a chicken egg and butter. Salt, pepper and add your favorite spices. If you have mushrooms lying around in the refrigerator, you can add them to the total filling mass.

After the meat has been marinated, you can stuff it and put it in the oven for an hour. Try to look into the oven more often and water it with the juice released during cooking. The game will be more juicy and flavorful.

Many will say that it is quite difficult to get wood grouse meat. What to do if you want to know how to cook game? it won't turn out any worse. The process of preparing this bird will be exactly the same as wood grouse carcasses. The only difference may be in the form of marinade and marinating time.

Pheasant in a slow cooker

Everyone knows that pheasant meat is quite tough compared to other types of game. How to cook game if it is pheasant? First it should be boiled. By the way, the broth turns out surprisingly light, tasty and rich. It is perfect for first courses.

Of course, boiled meat, even if it is a delicious pheasant, will not surprise anyone today. Therefore, we will use seasonings and spices for cooking. How to cook game in a slow cooker, what is required for this?

Ingredients

Pheasant meat.
Three cloves of garlic.
Two tablespoons of balsamic vinegar.
Three tablespoons of soy sauce (classic).

Cooking process

So, as we have already said, before cooking pheasant meat in a slow cooker, it should be boiled in lightly salted water. After this, let the bird cool slightly, cut it into portions and put it in a multicooker pan. Add a little vegetable oil and turn on the frying mode. The meat will fry for 25-30 minutes. Don't forget to stir it periodically.

During this time you need to prepare the sauce. It will consist of pureed garlic, soy sauce and balsamic vinegar. Mix all ingredients in a small cup. Then pour this sauce over the game and set the “Stew” mode. Simmer for 10-15 minutes and the dish is ready. By the way, you can cook tasty duck or any other wild bird meat in the same way.

Hare in a slow cooker

A multicooker is a real kitchen assistant that allows you to quickly and tasty prepare any dish, including game. In it you can make not only dishes from the meat of wild birds, but also animals. Let's cook some hare meat.

Ingredients

Hare meat - one kilogram.
Goose or duck lard (can be replaced with butter) - 200 grams.
100 ml sour cream.
Two heads of onions.
200 ml cream.
Five medium sized potatoes.
100 grams of hard cheese.
Salt, spices, pepper (to taste).

Cooking process

Like any other game, hare meat should be marinated before the main preparation. It is better to do this overnight so that the meat is saturated with the marinade and is soft and tender. For this we need: a glass of water, two tablespoons of lemon juice, bay leaf, four to five peas of black allspice, salt, onions. Mix all the ingredients and immerse the meat in this mixture for at least 12 hours.

After marinating, take out the hare, dry it with a napkin and put it in a frying pan. You can fry the meat immediately in a multicooker container, after adding oil or lard. Try to fry the hare as quickly as possible on both sides. You should not delay this process, as overcooked meat will be dry and tasteless. Take out the fried hare and set it aside.

Next you need to prepare the side dish. Place peeled and cut into strips potatoes into the bowl where the meat was fried. Fry it, adding onion, cut into half rings. Salt the potatoes, add spices and pepper. Next, you can place the meat on the tray. Add another layer of chopped onions on top. The last layer is hard cheese grated on a coarse grater.

All that remains is to add cream to the dish (you can replace it with broth or plain water) and set the “Stew” program. As a rule, thirty minutes to cook game is enough.

Wild duck meat differs from poultry: it is less fatty, but is far from being a dietary food; it also has a specific smell and a certain toughness. Therefore, to learn how to cook wild duck, you should familiarize yourself with some secrets. From the article you will learn how to deliciously cook game at home, recipes for cooking it whole in a slow cooker and in the oven, how to bake it without smelling, how to cook shulum - all the tips with photos and videos.

The fat content of such meat depends on the time of year - in spring and summer the duck is drier, and in autumn and winter it is fatty and juicy. In order for the prepared dish to have the required fat content, you should add a little finely chopped lard to the summer bird. In winter, on the contrary, you should cut off excess fat from the duck or pierce it with a fork and give it time to drain click the following article.

apples;
carrot;
celery;
lemon.

The listed ingredients, as a rule, are placed inside the carcass, and at the end of cooking they are thrown away without being eaten. If the smell is too strong and all attempts fail, skin the bird and completely remove all fat before cooking http://mhdmarketingconsultancy.nl/map10 .

check this out There are many recipes for cooking duck in the oven: with apples, pears, wine, orange and so on. And there is a classic version, the so-called basis. You will learn how to cook wild duck so that it is soft and juicy in the oven from this recipe. This is the simplest and best way to prepare it.

Ingredients:

one already prepared wild duck;
2 medium carrots;
1 large onion;
salt;
ground black pepper;
sprig of rosemary.

How to cook deliciously:

The prepared carcass must be rubbed with a mixture of salt and pepper on all sides and set aside for 50–60 minutes. At this time, you can start filling and turn on the oven.
For the filling, coarsely chop the carrots and onions and add rosemary to them.
Place the stuffing inside the duck and carefully sew up or use wooden skewers to pierce the bird's belly.
Wrap the tips of the wings and legs with foil to prevent them from burning, and remove it 40 minutes before the end of cooking.
Next, you need to place the duck on a metal baking sheet with a special grill or make a simple device with your own hands. You can use cooking foil for this. Roll it into small lumps and place them between the duck and the sheet. Also, instead of foil, you can use a not very sweet, but preferably sour, apple. The fruit is cut into large flat bars and the center is removed.
Wild duck should be baked at a temperature of about 230 degrees for at least one and a half hours. Every 20-30 minutes the bird should be taken out and watered with the juice flowing from it. This is necessary to preserve the juiciness of the meat.
The game should be served with a light side dish or salad, adding various sauces to the dish, for example, mushroom or honey or sour types of jam.

Quite often, housewives prefer cooking in a slow cooker. Especially for wild duck, there is an amazing recipe that allows you to cook delicious wild duck in a slow cooker.
The first thing to do is marinate the prepared and soaked carcass. For this purpose, the meat is removed from the brine onto a wire mesh to drain off excess liquid. At this time, you can make the marinade.

Ingredients for marinade:

50 grams of soy sauce;
a pinch of ginger;
three cloves of garlic;
50 grams of honey;
a little ground black pepper;
juice of one orange.

The amount of ingredients should be taken depending on the size of the carcass, but respecting the proportions. If possible, it is better to take fresh ginger and grind it using a grater. Before adding honey to the marinade, it should be melted a little in a water bath.

Having mixed all the ingredients and prepared a container for marinating, you can start rubbing the duck with the resulting mixture. Next, the meat is placed in a tightly closed form, breast side down, and poured with the remaining marinade. The form is sent to the refrigerator for 6–8 hours. After 2 hours, the mold is removed and the carcass is turned over.

When the carcass is well marinated, you need to stuff it and put it in the slow cooker.

Filling ingredients:

a glass of buckwheat;
300 grams of pickled or canned mushrooms;
2 large onions;
vegetable oil for frying;
fresh herbs;
salt;
black pepper

Preparation:

After boiling the buckwheat porridge until half cooked and cooling, add fried onions, chopped mushrooms, herbs and spices. Now the filling should be placed in the duck and the edges should be closed with toothpicks.
Carefully place the prepared wild duck, breast side down, into a slightly oiled multicooker bowl. In the “Frying” mode, fry the carcass on all sides, carefully turning it over.
If a large amount of fat is released, it can be drained into a clean container. Duck fat keeps well in the refrigerator and is suitable for many dishes.
Add a little water or remaining marinade to the fried game.
Close the multicooker and set the “Stew” mode for 1 hour.
After 30 minutes, the duck should be turned over.
The finished duck can be served with honey or lingonberry jam.

Ideally, shulum should be cooked in a cast iron pan over a fire. But you can do this at home. For stew, you definitely need a pan with thick walls.

Ingredients:

wild duck;
2 medium onions;
5 large potatoes;
2 carrots;
2 tomatoes;
3 pickled cucumbers;
a bunch of greenery;
black peppercorns;
salt.

Preparation:

To properly prepare shulum from a wild duck, you must first pluck it, gut it, cut it and wash it well.
Place the meat in a pan and fill it with water, bring it to a boil and drain the water.
In clean water, bring the meat to a boil again and skim off the foam.
Now you can add pepper and a little salt, cover the cauldron with a lid and cook for about two hours.
After this, you need to add the remaining ingredients to the pan, except for the cucumbers and herbs, chopped before.
After 20 minutes, add pickles to the stew and evaluate the taste.
Let the broth cook for another 15 minutes and the dish is ready.
The stew is served in deep bowls or wooden bowls, generously seasoned with fresh herbs.

How to cut and cook delicious wild duck in a frying pan: video

There are many recipes for cooking wild duck; it is important to remember the little secrets discussed above, and then the meat will be tender and tasty.

Baked duck is a decoration for any holiday table, regardless of the importance of the event being celebrated. Many housewives already have their own proven recipes. However, for those who have not yet acquired one, you can use one of the ones presented below. These best duck recipes will help you create a complete holiday table.

Peking duck recipe

Required ingredients:

Duck (Peking breed) - one and a half kilograms.

Adjika - two hundred milliliters.
Sunflower oil - two tablespoons.

Rice vodka - twenty-five milliliters.
Pepper mixture - teaspoon.
Water - one and a half liters.
Bay leaf - two pieces.
Cinnamon - one stick.
Hot pepper - one piece.
Soy sauce - eighty milliliters.

For scalding:

Wine vinegar - two hundred milliliters.
Water - four and a half liters.

Step by step recipe

Peking duck at home is a rather complex and lengthy recipe. Before baking, the Peking duck carcass is first marinated and then scalded. To prepare the marinade, you need to use the recipe for duck in the oven. Place all the spices specified in the recipe in a food bag and grind with a kitchen hammer. There is no need to beat it hard or for a long time. Next, pour the spices from the bag into a bowl of water. Next, pour in rice vodka or regular vodka, if there is no rice vodka, as well as soy sauce. Mix all marinade ingredients well.

Next, place the duck in a large diameter container with a lid. Pour in the prepared marinade according to the step-by-step recipe with a photo of the duck in the oven, cover the container with a lid, and place in the refrigerator. Marinate the duck for forty-eight hours, remembering to turn the carcass every six hours to the other side. This must be done throughout the entire time the duck is marinating.

Prepare the mixture and fry the duck

Remove the duck marinated according to the recipe in the oven from the marinade and place it on a wire rack over the sink. Now you need to prepare the mixture for scalding the duck. Pour water into a saucepan and place over high heat, bringing to a boil. Reduce heat after boiling and pour in wine vinegar. Stir and remove pan from heat. Take a ladle of boiling water and pour it over the duck on the grill until the liquid runs out. The skin should become elastic and change color.

After scalding, be sure to remove excess liquid with towels or napkins. After twenty-five minutes the duck will be ready to bake. Next, according to the duck recipe, you need to turn on the oven and wait for it to heat up to two hundred degrees. Place a high-sided baking tray filled with water on the lower level. Apply sunflower oil to the oven rack and place our prepared Peking duck on it. Place a wire rack over a baking sheet with water and, closing the oven, bake for an hour and a half, checking the readiness of the duck.

While the duck is baking, you need to prepare the sauce. Turn on high heat and heat a special wok pan on it. First pour soy sauce into it and, stirring continuously, bring until thickened. Next add sunflower oil and, stirring, cook for three minutes. Add adjika last, stir and simmer for three to four minutes. Sauce We still have time to prepare the vegetables for the Peking duck.

Wash the cucumbers and the white part of the leek. Cut the onion into thin strips and the cucumber into thin slices. Remove the Peking duck from the oven, baked until done, and cut it into portions. Duck cooked in Peking style is served with fresh vegetables and spicy sauce. The time and effort spent on its preparation pays off with the exquisite taste of the finished dish.

Stuffed duck in a sleeve

What products will you need:

Duck carcass - from one and a half to two kilograms.
Provençal herbs - dessert spoon.
Honey - two dessert spoons.
Soy sauce - five tablespoons.
Garlic - three cloves.
Salt - a teaspoon.
Champignons - three hundred grams.
Onion - medium head.
Carrot - one piece.
Dill - several sticks.
Oil - one hundred milliliters.
Rice - a glass.

How to cook duck in your sleeve

To cook duck in the oven in a sleeve according to the recipe, the bird carcass must initially be doused with boiling water and dried well. The next step is preparing the marinade. You need to take a deep bowl and pour soy sauce into it, also add Provençal herbs, salt, crushed garlic and ground pepper. Mix all the spices well together. The marinade for baking duck in the oven is ready.

Rub the marinade well over the duck, first inside and then outside. The minimum time that a carcass should be marinated is two hours, but it is better to place it in the refrigerator overnight. Next, according to the duck sleeve recipe, you need to prepare the filling with which the duck will be stuffed. To do this, carrots, champignons and onions must be peeled, washed and finely chopped.

In a large hot frying pan with oil, fry the vegetables and mushrooms until beautifully golden brown. Then pour water into the pan, pour in well-washed rice, and don’t forget to add salt and pepper. Stir the contents of the pan. Cover with a lid, reduce heat to low and simmer until the rice is cooked. You can add dill or other herbs at your discretion.

Duck stuffing

The filling prepared according to the duck sleeve recipe must be given time to cool. Remove the well-marinated duck from the refrigerator and stuff it with chilled filling and join the edges by stitching or chipping with toothpicks. The duck is completely ready for roasting. It must be placed in a special baking sleeve and the ends tied. Three or four small punctures must be made in the upper part of the sleeve so that the steam can freely escape.

The duck in the sleeve, placed in a mold, is sent to the oven and baked for an hour and a half at a temperature of one hundred and ninety degrees. After the time specified in the recipe for duck in the sleeve, remove the mold and carefully cut the sleeve. Return the duck to the oven for another thirty-five minutes. Marinated and stuffed duck is ready to delight you with its rich taste and aroma.

Duck baked with apples

List of ingredients:

Duck is one thing.
Cinnamon - dessert spoon.
Sour apples - ten pieces.
Pepper - a third of a teaspoon.
Nutmeg - half a teaspoon.
Salt - a teaspoon.
Lemon juice - a tablespoon.
Bay leaf - one piece.
Oil - three tablespoons.

Cooking process

Having prepared all the necessary ingredients for the recipe for duck in the oven with apples, you can start preparing the dish. Since the carcass is pre-marinated and this is done in advance, the marinade itself must be prepared first. In a bowl, mix the following ingredients: lemon juice, nutmeg, deodorized oil and cinnamon. Before rubbing the duck with marinade, you need to wash it, remove any remaining feathers from it and dry it. Then treat both the inside and the entire surface of the carcass with a dry mixture of ground pepper and salt.

After this, it remains to rub the previously prepared marinade into the duck. Wrap in a food bag and place in the refrigerator. The marinating process takes from three to eight hours. The best option is to marinate the duck in the evening, and stuff it and bake it in the morning. The filling from sour apples is very simple to prepare. All apples are washed and dried well. Then cut each apple into four parts and remove the core and seeds.

Three to four chopped apples are placed inside the duck. Stuff the duck with apples, also placing a bay leaf inside. Wrap the wings and ends of the legs in baking foil to keep them soft and juicy. Place the duck in a greased pan and bake in an oven preheated to one hundred and eighty degrees. During the cooking process, be sure to pour the fat that will form on it, maintaining an interval of twenty minutes. After exactly sixty minutes, take out the mold with the duck and place the remaining quartered apples around it.

The duck with apples is returned to the oven for another sixty minutes and poured with fat and juice from the apples in the same way. In two hours, soft and juicy duck with hot apples will become the central dish of both everyday and holiday tables. Tender and aromatic meat with sourness will appeal to everyone who tries it.

Duck baked with cream and wine

Product composition:

Red wine - three hundred milliliters.
Cream - two hundred milliliters.
Duck - two kilograms
Ghee - fifty grams.
Orange zest - dessert spoon.
Ground pepper - half a teaspoon.
Onion - large head.
Celery root - one hundred and fifty grams.
Thyme - a tablespoon.
Carrots - two pieces.
Salt - dessert spoon.
Leeks - two stalks.

Cooking according to recipe

If you are not yet fluent in preparing such a delicious dish as baked poultry, we suggest using the recipe with a photo of a duck in the oven and then the result will please you. First you need to make sure that there are no feather residues on the duck carcass. Then you need to wash it and dry it with towels. Cut the duck in half lengthwise, and then cut each part as well. Rub all four parts well with mixed pepper and salt. Set the meat aside for now.

Now all the vegetables included in the recipe for duck in the oven need to be peeled and washed. Trying to chop as finely as possible, chop the leeks and onions, carrots and celery with a knife. Then place melted butter in a flat-bottomed cauldron and place over medium heat. When the butter melts and the cauldron is well heated, place the duck cut into pieces into it. Fry the meat until golden brown, remembering to turn it over.

Next, you need to put chopped vegetables in a cauldron with meat and fry for twenty minutes, adding dry wine little by little. Sprinkle the fried pieces of duck with vegetables with chopped thyme and place the cauldron in the oven. At a temperature of one hundred and sixty degrees, the duck is stewed for one hour. There is no need to cover the cauldron with a lid. The entire time the duck is cooked in the oven, it must be poured with cream. Remove the cauldron with the finished duck from the oven, sprinkle with orange zest, stir and leave covered for twenty minutes. Place juicy and aromatic pieces of duck on a plate along with stewed vegetables. Fresh vegetables will also not be superfluous.

Duck with quince in the oven

Products:

Quince - four pieces.
Duck - one carcass.
Oil - two tablespoons.
Salt - a teaspoon.
Ground pepper - a quarter teaspoon.
Spices for meat - a tablespoon.
Honey - fifty milliliters.

Cooking duck with quince

Wash the duck, dry it and rub thoroughly with mixed meat spices, salt and red pepper. Wash the quince well and cut into slices. Coat the inside of the duck with honey and fill it with quince. Connect the edges of the carcass. Coat the top of the duck generously with honey and immediately place it in a baking bag. Place the remaining quince slices in the bag and tie the end. Be sure to make several punctures in the bag with a toothpick. Otherwise it may explode during baking.

Place the duck in a mold and place in the oven. Bake for two hours in an oven at one hundred and ninety degrees. In order for the duck to get a crust, about twenty minutes before the end of cooking you need to cut the bag and pour the juice formed during baking over the duck. Place the rosy duck on a plate and place the baked quince slices around it. Duck with quince prepared according to a step-by-step recipe turns out very tasty.

The need to cook game often raises many different questions. Indeed, for someone who has not encountered this problem before, it can be difficult to understand the large mass of all kinds of recipes and various tips. There is an easy way - to cook wild duck in the oven. This recipe is not complicated and can become the basis for further culinary delights.

Wild duck – 1 carcass;
Salt (preferably coarse, for grating);
Ground black pepper.

Gut and wash the duck, then place it on a flat surface and use a small sharp knife to pierce the skin in several places. This must be done to get rid of excess fat, which can drain to the bottom through the holes made.

Rub the carcass with coarse salt and sprinkle with pepper. Take an oven dish with a wire rack and place the duck on it.

Bake at maximum temperature in the oven for about one and a half to two hours. The specific time depends on the size of the carcass. When cooking, you need to take out the duck every twenty minutes and pour the juices over it.

Before serving and serving, the duck should be allowed to stand for about 20 - 25 minutes. After this you can cut it.

Another simple “male” recipe for instant wild duck. Prepares very quickly and immediately with a side dish.

Wild duck with potatoes in the oven

Wild duck – 1 carcass;
Onions – 2 pcs.;
Potatoes – 4 pcs.;
Olive oil – 5 tbsp. l.;
Salt, red and black pepper - 1 tsp each.

In a small bowl, mix together a teaspoon each of salt, red pepper and black pepper.

Rub the resulting mixture well over the wild duck outside and inside the carcass.

Place the prepared carcass in a cast-iron frying pan and pour generously with olive oil.

Place the game in the oven, heated to 220 degrees, where it bake for about half an hour, then reduce the temperature in the oven to 180 degrees, after which, remove the frying pan with the game from the oven, cover the duck with whole small potatoes and onions cut into large pieces, and put it back . If the potatoes are large, they must be cut in half, otherwise they may not have time to bake.

After 20 minutes, remove the duck and pour the juice formed during cooking along with the potatoes, then put it back and bake for another 20-30 minutes. You can check readiness with a knife (the juice released from the puncture should be completely transparent).

Now all that remains is to place the baked wild duck on a dish, cover it with golden potatoes and...

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How to cook wild duck

The best spices to use when cooking wild duck are salt and black pepper. Moreover, you need a fairly large amount of salt. This is what makes the crust crispy. But it is better to avoid using bay leaves - it can cause bitterness.

How to get rid of wild duck smell

Each game has its own scent. Duck meat can smell fishy and very strong. To cook odorless wild duck, it is pre-soaked in water with vinegar, brine or whey, marinated or used during cooking such products as:

How to deliciously cook wild duck in the oven

There are many recipes for cooking duck in the oven: with apples, pears, wine, orange and so on. And there is a classic version, the so-called basis. You will learn how to cook wild duck so that it is soft and juicy in the oven from this recipe. This is the simplest and best way to prepare it.

one already prepared wild duck;
2 medium carrots;
1 large onion;
salt;
ground black pepper;
sprig of rosemary.

The prepared carcass must be rubbed with a mixture of salt and pepper on all sides and set aside for 50–60 minutes. At this time, you can start filling and turn on the oven.
For the filling, coarsely chop the carrots and onions and add rosemary to them.
Place the stuffing inside the duck and carefully sew up or use wooden skewers to pierce the bird's belly.
Wrap the tips of the wings and legs with foil to prevent them from burning, and remove it 40 minutes before the end of cooking.
Next, you need to place the duck on a metal baking sheet with a special grill or make a simple device with your own hands. You can use cooking foil for this. Roll it into small lumps and place them between the duck and the sheet. Also, instead of foil, you can use a not very sweet, but preferably sour, apple. The fruit is cut into large flat bars and the center is removed.
Wild duck should be baked at a temperature of about 230 degrees for at least one and a half hours. Every 20-30 minutes the bird should be taken out and watered with the juice flowing from it. This is necessary to preserve the juiciness of the meat.
The game should be served with a light side dish or salad, adding various sauces to the dish, for example, mushroom or honey or sour types of jam.

Recipe for cooking wild duck in a slow cooker

Quite often, housewives prefer cooking in a slow cooker. Especially for wild duck, there is an amazing recipe that allows you to cook delicious wild duck in a slow cooker.

The first thing to do is marinate the prepared and soaked carcass. For this purpose, the meat is removed from the brine onto a wire mesh to drain off excess liquid. At this time, you can make the marinade.

50 grams of soy sauce;
a pinch of ginger;
three cloves of garlic;
50 grams of honey;
a little ground black pepper;
juice of one orange.

When the carcass is well marinated, you need to stuff it and put it in the slow cooker.

a glass of buckwheat;
300 grams of pickled or canned mushrooms;
2 large onions;
vegetable oil for frying;
fresh herbs;
salt;
black pepper

After boiling the buckwheat porridge until half cooked and cooling, add fried onions, chopped mushrooms, herbs and spices. Now the filling should be placed in the duck and the edges should be closed with toothpicks.
Carefully place the prepared wild duck, breast side down, into a slightly oiled multicooker bowl. In the “Frying” mode, fry the carcass on all sides, carefully turning it over.
If a large amount of fat is released, it can be drained into a clean container. Duck fat keeps well in the refrigerator and is suitable for many dishes.
Add a little water or remaining marinade to the fried game.
Close the multicooker and set the “Stew” mode for 1 hour.
After 30 minutes, the duck should be turned over.
The finished duck can be served with honey or lingonberry jam.

How to cook wild duck shulum

Ideally, shulum should be cooked in a cast iron pan over a fire. But you can do this at home. For stew, you definitely need a pan with thick walls.

wild duck;
2 medium onions;
5 large potatoes;
2 carrots;
2 tomatoes;
3 pickled cucumbers;
a bunch of greenery;
black peppercorns;
salt.

To properly prepare shulum from a wild duck, you must first pluck it, gut it, cut it and wash it well.
Place the meat in a pan and fill it with water, bring it to a boil and drain the water.
In clean water, bring the meat to a boil again and skim off the foam.
Now you can add pepper and a little salt, cover the cauldron with a lid and cook for about two hours.
After this, you need to add the remaining ingredients to the pan, except for the cucumbers and herbs, chopped before.
After 20 minutes, add pickles to the stew and evaluate the taste.
Let the broth cook for another 15 minutes and the dish is ready.
The stew is served in deep bowls or wooden bowls, generously seasoned with fresh herbs.

How to cut and cook delicious wild duck in a frying pan: video

There are many recipes for cooking wild duck; it is important to remember the little secrets discussed above, and then the meat will be tender and tasty.

tenshi.ru

Wild duck in the oven recipe

Another way to extinguish a coot. This time, the bird was first slightly boiled to get rid of the unpleasant smell, then fried until golden brown, and finally stewed with vegetables (onions, carrots). Despite several procedures for processing waterfowl, the recipe is actually very simple; the coot turns out very tasty.

Coot stewed with potatoes

A simple recipe for making coot with potatoes. The game is plucked, singed, gutted, and fried until golden brown. After this preparatory procedure, the coot is stewed with onions, carrots and potatoes until fully cooked. Considering the comparative simplicity of this dish, it can be prepared both in the field while hunting and at home.

Wild duck baked in mustard with potatoes

Although the carcass of a wild duck is not very large, it can also be baked whole in the oven. This time, the duck was coated with mustard and cooked together with potatoes until a golden brown crust formed.

Teal baked in the oven

Photo of wild ducks baked in the oven - teal. Actually, there’s nothing to tell, the recipe is very simple: rub the ducks with salt and pepper and bake them in the oven. Well, if you need details, the recipe for making teal with step-by-step photographs can be found here.

Teal stewed with plums in wine

Recipe for wild ducks (teal) stewed with plums in red wine. The ducks are fried in butter until golden brown, then the game is stewed with onions, plums in beef broth and red wine. To complete the preparation of this dish, a sauce is prepared from the resulting fat and wine, resulting in a very exquisite game dish.

Photo of shulum, which I cooked on a rafting trip in the summer of 2012. There are a great many variations of this soup, but my shulyum shown in the photo was cooked from wild duck, which was hunted by my hiking companions. So, how was this famous hunting soup (or, to be more precise, brew) prepared!? The wild duck is carefully tarred, cut into pieces, and fried in vegetable oil. Coarsely chopped carrots and onions are added to the game. As soon as all the products in the cauldron have acquired a golden appearance, boiling water is poured into the cauldron, and the shulum is cooked over the fire for at least an hour, and finally, the process of preparing shulum is completed by adding potatoes, herbs, tomatoes and peppers to the cauldron. Yes, of course, this wild duck soup contains garlic, there is a lot of it, 2 whole heads. A detailed description of how to cook shulum with step-by-step photographs can be found here.

cookingman.ru

Wild duck in the oven

A real festive dish for invited guests - delicious duck meat with vegetables and potatoes. It’s easy to prepare, but the results are finger-licking good! See the recipe for cooking wild duck in the oven!

INGREDIENTS

Duck 1 piece
Potatoes 3-4 pieces
Tomatoes 2-3 Pieces
Onions 1-2 pieces
Sour cream or mayonnaise To taste
Spices To taste

Gut the duck, salt and pepper thoroughly, you can also add spices to the fish.

Place the duck in a cauldron or pan with thick walls, add onion, cut into rings.

You can add mayonnaise or sour cream. If desired, mix them in equal proportions and coat the duck and onions with the mixture. The duck should not be swimming in mayonnaise, but there should be enough for the whole bird.

Let the duck marinate for at least 20 minutes (but the more, the better). Set the oven to heat up to 150 degrees. Place the duck, potatoes and tomatoes on the grill. Place the duck on a rack on a baking sheet and place it in the oven under the duck. This is to prevent the bird from swimming in fat.

Bake for one and a half to two hours. Then place for 20 minutes at 200 degrees to form a golden brown crust.

You can serve the prepared wild duck in the oven piping hot. Bon appetit!