Duck meat contains many vitamins and nutrients. Want to get a serving of folic acid salts, vitamins B, A, E, K, selenium, phosphorus, iron, copper, zinc, calcium, magnesium, sodium and proteins - do not be too lazy to cook duck meat.
Pick your recipe
You will need
-
- duck;
- pressure cooker;
- Glass bottle;
- brisket;
- bow;
- carrot;
- wine;
- mustard;
- potatoes;
- cabbage;
- breadcrumbs;
- sauce;
- salt;
- spice.
Instruction manual
1
A duck is a bird that you cannot cook in a hurry. Of course, there are simple recipes that allow the hostess not to pore over the bird for several hours. However, if you have a pressure cooker, this will greatly speed up the process. Pre-brown the pieces of duck in a pan, and then fold them into a pressure cooker. Add chopped brisket, onion and carrots there. Fry for 10-12 minutes. Salt and pepper the duck to taste. Pour in the wine. For a bird weighing one and a half to two kilograms, you need half a liter of wine. After boiling, add another half liter of water. Cover the pressure cooker and simmer for 15 minutes.
2
There are simple ways to cook this bird and without special appliances. If you are not a sophisticated cook, try to cook the duck according to one of the most basic recipes. Wash the bird beforehand, grease with a little mustard and salt. Pour half the water into a glass bottle, plug the neck with a bulb. Put the duck carcass on the bottle and place on a baking sheet. Together with the duck, you can cook a side dish. Put potatoes on the baking sheet, which will be fried in bird oil. The water in the bottle will gradually boil, saturating the poultry meat with the aroma of onions. After about an hour and a half, the bird will be ready.
3
Pretty quickly and simply you can cook a duck in cabbage. Boil one cabbage in slightly salted water, so that it becomes soft. Then discard the cabbage into a colander, let it cool and divide into parts. Pre-boiled duck (it should be cooked for 40-60 minutes), also divide into pieces and together with cabbage put in a stewpan. Sprinkle with breadcrumbs, salt, pepper and other spices to taste. Pour the duck with sauce abundantly - any one is suitable for game, and put the dish in the oven. Check the duck periodically - when the poultry meat has become soft, and the dish is covered with a golden brown, the oven can be turned off.