If you are faced with the task of choosing the main dish for the festive table, try to cook a stewed duck for several recipes. The unusual taste of her meat can become more subtle with the use of herbs and spices, and ingredients such as mushrooms and apples will help make the dish more interesting.
Pick your recipe
You will need
-
- For the first recipe:
- duck;
- bow;
- Apple;
- vegetable oil;
- meat broth;
- sour cream;
- ground black pepper;
- salt;
- parsley greens.
- For the second recipe:
- White mushrooms;
- butter;
- duck;
- salt;
- pepper;
- olive oil;
- flour;
- sour cream;
- dill greens;
- parsley greens.
Instruction manual
1
Cook the stewed duck with apples in sour cream
To do this, take 600 grams of duck meat and divide into portions. Peel one large onion. Cut one large apple in half, remove the core and the seeds. A juicy and slightly sour fruit is best. Chop the onion and apple into large cubes.
2
Pour 3 tablespoons of vegetable oil into the pan and fry the pieces of duck meat on it until a beautiful golden crust forms. Then add the onion and apple cubes and continue to fry, stirring occasionally, for another 5 minutes.
3
Transfer the contents of the pan to a heat-resistant dish with a thick bottom and pour one glass of meat broth. Simmer for about 25 minutes, and then add 150 grams of sour cream, salt, sprinkle with black pepper to taste and mix. Darken the bird on low heat for 20 minutes. Before serving, grind several branches of parsley and dill, sprinkle the finished dish with herbs.
4
Stew duck with porcini mushrooms
Cut 250 grams of porcini mushrooms into small pieces. Put 30 grams of butter in a preheated pan and fry porcini mushrooms on it for several minutes. Then transfer them to a separate bowl.
5
Wash one large carcass of a duck and remove excess moisture with a paper towel. Cut in half lengthwise and rub on all sides with a mixture of salt and pepper. Pour 3 tablespoons of olive oil into a large deep frying pan and fry the duck on it until golden brown.
6
Put the bird in the duckbill and add half a glass of hot boiled water. Close the lid and put the stew on the stove over medium heat for about 20 minutes. Then add the chopped mushrooms and mix. Stew for another 5 minutes.
7
Melt one tablespoon of butter in a small frying pan and lightly fry 1 tablespoon of flour on it. Add 200 grams of sour cream to the flour and pour the resulting mixture into a duck. Cover the duckweed with a lid and continue cooking for half an hour. Sprinkle the dish with finely chopped dill and parsley a few minutes before cooking. Serve with boiled potatoes and pickles.