If the husband is a passionate hunter, then this article will be very useful for wives. You no longer need to look for information on how to prepare a bird for consumption, what can be cooked from a wild duck, and so on. Everything is here!

We will also try to consider how to cook a wild duck so that your dish becomes "number one" on the festive table.

Cooking wild duck is not easy. Its meat is tougher than that of poultry. Also, do not forget about the specific smell, which is not so easy to get rid of. But all these problems are solvable! Your dish will be remembered for a long time in the circle of your relatives or friends only with delight. So let's cook wild duck!

bird species

There are several types of these birds. Each has its own characteristics. One type is suitable for frying, the other is for stewing, the third is only for soup.

The following are the main varieties of wild ducks:

1. Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as other species. Mallard is suitable for both stewing and frying.
2. Teal weighs a little. Total from 300 to 500 g. Also suitable for frying and stewing.
3. Diving duck. The most delicious of diving species is the red-nosed pochard. This is the largest representative of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed pochard has a rather strong fishy smell. It must first be held in the marinade.

How to properly prepare game

If the bird came to your kitchen in its original form, then it must be prepared for further cooking.

First you need to free it from feathers. How to pluck a wild duck? There are two ways:

1. Dry way. The carcass must be taken by the paws upside down. With very quick movements, pull out the feathers against growth. First of all, remove on the breast, then on the back, shoulders and neck. Wings should be plucked last. Then, with the blunt side of the knife, the remaining small feathers and hairs are removed, the carcass is carefully rolled in flour and scorched on fire. After that, all the remnants of flour and soot are washed off the carcass in running water. This method is best used outside the home, for example, if you are in nature or in the country, as a lot of feathers and down will fly from the carcass.
2. Hot way. Pour boiling water over the carcass or hold for 5 minutes. Then take out the carcass and remove all feathers and fluff. As in the first case, roll the bird in flour and singe it over a fire to remove small hairs and feathers.

After the first preparatory step, there is another important one. It is necessary to remove all pellets from the meat. If this action is ignored, then most likely the shot will fall on one of your guests and may break his tooth.

The next step is to gut the carcass. Remove the head, legs, wingtips and the entire intestine along with the esophagus. Then make an incision on the abdomen, take out all the tripe and rinse well under the tap.

To make the game even tastier after cooking, it is recommended to keep it in the refrigerator for 3-4 days. So the taste will become even more expressive, and the “fishy smell” will disappear.

Recipes

How to cook wild duck? Below are the most delicious wild duck recipes.

In the duck house

The following simple recipe will help you to cook a wild duck in a duck bowl deliciously. Here the bird is cooked whole, it is not necessary to cut it into portions.

Ingredients:

• 1 duck carcass;
• 2 large green apples;
• 2 medium onions;
• ½ st. broth;
• ½ st. dry red wine;
• pepper, salt, spices;
• 2 tbsp. spoons of 10% cream.

Cooking method:

1. Rub salt, spices and pepper into the bird's carcass. Fry.
2. Prepare apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
3. Onion cut into rings.
4. Put the fried carcass in the chicken dish with the back up, overlay with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
5. Place the duck in the preheated oven for 2 hours.
6. To make the bird juicy, from time to time you need to water it with the secreted fat.
7. Dry the cooked bird before serving.

Game in the oven

Consider the recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe, as you need to let the bird stand in the marinade.

Ingredients:

• 1 carcass;
• 1 onion;
• 1 carrot;
• 1 bottle of dry white wine;
• 1 - 2 stalks of celery;
• salt, pepper, bay leaf, rosemary, garlic, sage;
• olive oil.

How to cook wild duck in the oven:

1. Peeled vegetables cut into cubes.
2. Put the carcass in a deep saucepan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
3. After getting it out of the marinade, salt and pepper from the inside. Fry until golden brown. Then put it in a baking dish, cover with vegetables from the marinade, pour oil.
4. Cover with foil and place in preheated oven for 50 minutes. From time to time, take out the duck and pour over the secreted juice and the remaining marinade.
5. Divide the baked duck into parts, beat the vegetables and the remaining juice with a blender. Squeeze the duck along with the resulting sauce.

Roast

Roast wild duck is very fragrant and tasty! This preparation of wild duck will not take much time, as the bird does not have to be marinated.

Ingredients:

• 1 duck carcass;
• 3 liters of water;
• 3 cloves of garlic;
• 6 medium tomatoes;
• 3 onions;
• 150 g butter;
• red pepper, salt, parsley, dill, cinnamon.

Cooking steps:

1. Divide the carcass into portions, boil in salted water, where to lower the whole peeled onion and a bunch of parsley. This is necessary to eliminate the specific smell.
2. Then drain the broth, pour fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, dip the tomatoes into the water.
3. Cut the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skin, chop with a blender, put the prepared tomato mass back into the broth with the duck.
4. Also add fried onion, pepper, garlic, cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
5. After let the dish brew under a closed lid for another 10 minutes.

Soup-shurpa

In another way, soup-shurpa is also called shulyum. How to cook wild duck shulum?

Ingredients:

• 1 wild duck carcass;
• 2 large potatoes;
• 1 sour green apple;
• ½ medium carrot;
• 1 onion;
• 2 small tomatoes;
• 2 bell peppers;
• 1 hot pepper;
• 3-4 cloves of garlic;
• urop, parsley;
• pepper, salt;
• coriander, can be replaced with suneli hops;
• sunflower oil.

How to cook:

1. Duck divided into parts, fry in a pan with vegetable oil. Then transfer to a pot of boiling water. Cook until tender, skimming off the foam.
2. Chop carrots and onions, fry. Send them to a boiling soup, put potatoes cut into cubes there.
3. After 10 minutes, add chopped peppers, tomato and apple cubes to the soup.
4. Salt, pepper, add suneli hops or ground coriander. Keep on fire for another 10 minutes.
5. The garlic, passed through the press, is also sent to the boiling soup. Next, add greens, mix everything thoroughly.
6. After removing from the stove and let the soup stand for another 10-15 minutes.

Duck cooked on a fire

Cooking game at home requires a lot of effort. But if you are in nature, you can use the following recipe. How to cook a duck on a fire? Quickly and without hassle, you don't even need to pluck the duck!

Gut the carcass, coat it with wet clay, bury it under the fire and bake for 2-3 hours. After digging the duck, breaking the clay shell, all the feathers will fall off along with the shards. The bird is ready!

cooking teal

How to cook a teal? First, the bird needs to be prepared: pluck, remove the insides, etc. Take a small apple, better antonovka, place it inside the bird. Salt, pepper, wrap in foil and put in the oven for 1.5 hours. Bon Appetit!

Stewed game

How to stew a wild duck? If everything is done correctly, then the stewed game turns out to be very juicy and soft enough. So, wild duck: a recipe for stewed poultry.

Ingredients:

• 1 carcass;
• 200 ml of red wine;
• 6 tbsp butter;
• pepper, salt.

Cooking steps:

1. Rinse the carcass thoroughly and fill with cold water. Soak the bird in water for two hours.
2. Then divide into portions, add pepper, salt, fry.
3. Transfer the meat to a roaster, add wine, oil, simmer over high heat for about 1.5 hours, adding water from time to time.
4. Then remove from heat and let the finished dish brew for another 20 minutes.

Stewed duck with potatoes

This wild duck recipe is very similar to the previous one. Only vegetables are added to the dish.

Ingredients:

• 1 duck;
• 1 kg of potatoes;
• 2 medium carrots;
• 3 cloves of garlic;
• 2 large onions;
• 50 g mayonnaise;
• 3 tomatoes;
• pepper, salt, herbs.

How to cook wild duck with potatoes?

1. Prepare the bird carcass: pluck, remove the insides and rinse.
2. Cut into pieces, rub them with pepper, garlic, salt. Coat with mayonnaise, sprinkle with dill and parsley, let the duck brew for two hours.
3. Peel the vegetables, cut the carrots and onions into cubes and fry, add chopped tomato, simmer for 5 minutes.
4. Add marinated duck to vegetables and fry.
5. Put everything in a duck dish, put potatoes to the duck, pour water, put salt, pepper, herbs and chopped garlic.
6. Put in an oven preheated to 200 ° C and simmer for an hour and a half.

What to serve the bird with

If you have coped with the task of how to properly cook a wild duck, then there is still one nuance left - this is what to serve it with.

Wild bird goes especially well with rice or buckwheat porridge. Potatoes go well too. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.

Either lingonberry or currant jam is suitable for fried poultry. But they are served separately from each other.

The following trick will help to effectively serve game to the table. First, put fruits on the dish, for example, apples, pineapples, oranges, and put portioned pieces of duck on top. Top the game with sauce and sprinkle with herbs.

Cooking Tricks

For example, how to cook an odorless wild duck? In order for the game to lose its natural smell, the easiest way is to marinate or boil it in salted water with herbs and vegetables until half cooked.

This is where the second question comes in. How to marinate wild duck?

There are many ways to marinade. The simplest is a red or white wine marinade with spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.

Next moment: how to soak a wild duck? If there is no time to marinate the game, you can simply soak it. For example, in water with the addition of salt and 6% vinegar for 30 minutes. This will soften the tough poultry meat.

All of the above wild duck dishes are sure to please you and your loved ones! Now you know how to cook a wild bird. All wild duck recipes are not so difficult to execute, even a novice hostess can handle them.

Video

In our video you will find another interesting way to cook game roast.

Elena 05.11.2019 15 151

There are already different options on the site,. But if the family has a getter who brings game from hunting, then you are probably interested in the wild duck and recipes for cooking this bird at home.

Duck meat in itself is a specific product, and even more so in game. The lifestyle of a wild bird is quite mobile, so its meat is drier and not as fatty as that of domestic counterparts. Another feature is a specific smell, especially among those representatives who feed on living creatures and vegetation from reservoirs.

But this does not mean that you need to give up trophies. Noble turns out shulyum from a wild duck, cooked on a fire. A rich soup seasoned with the smoke of a fire - you can’t drag it by the ears.

But you should not be limited only to this dish, there are a lot of recipes on how to cook delicious game at home. This can be done in the oven in pieces or whole, in a pan and even in a slow cooker. If everything is done correctly, then the taste of these dishes will be no worse than from poultry.

Wild duck - whole oven recipe

If you want to cook a bird for a festive table, then the best option would be to bake the whole game in the oven. So that it does not turn out dry, it is better to cook it in a marinade. Marinades can be different, in this recipe it is made on the basis of natural yogurt. If yogurt is not available, then it can be replaced with kefir.

Dairy products work well with meat, making it softer and juicier.

Ingredients:

• wild duck carcass - 3 pcs.
• oregano
• ground black pepper
• lemon - 1/3 part

for the marinade:

• natural yogurt (kefir) - 1 cup
• soy sauce - 50 ml

Step by step recipe description:

1. If you got a hunting trophy in its original form, then you need to pluck the bird, scorch it on fire and remove the insides, without this there is nothing. Down and feathers can be removed dry, or you can pour boiling water over the bird. Then the process will go faster and the fluff will not swirl in the room.

Either way is acceptable, but it's important to know that cold-plucked duck lasts much longer in the freezer than hot-peeled duck.

2. Since not all cover can be removed by hand, the carcass should be singeed with a gas burner. Singeing is carried out carefully so as not to damage the skin and melt the subcutaneous fat of the bird.

Do not be confused by the soot that is formed from such a procedure, it is easily washed off with running water.

3. The next and important step is gutting. This must be done carefully and carefully, as this can subsequently affect the taste of the dish. From all the insides for further consumption, they leave and, they make the same delicious dishes as those from chicken offal.

I suggest watching a video that shows the whole process of processing game - from plucking to gutting.

Another helpful tip! Before you start cooking, hold the bird for several hours in cold water, you can periodically change the water. It is not necessary to do this, but it is desirable, I was convinced from my own experience. Thanks to this procedure, the specific smell disappears and the meat becomes lighter, not so bloody.

4. Dry the prepared carcasses with a paper towel if you pre-soaked them. Rub inside and out with salt, pepper and oregano. Squeeze the juice from the lemon and drizzle over the bird. The remains of a lemon can be cut into equal parts and put inside each carcass.

5. Make a marinade. To do this, mix yogurt (kefir) with soy sauce. Coat the carcasses inside and out with marinade. The dishes in which you will bake the duck, lightly grease with vegetable oil, lay the bird and let stand for 2-3 hours.

6. If you have a baking dish with a lid, then cover the carcasses with it. If the dishes are without a lid, then use foil. Bake in the oven at 180 degrees.

The baking time largely depends on the type of bird, its age, but you should not look into the oven earlier than an hour later.

7. After an hour, take it out, check for softness, if it is still not soft enough, continue baking. You can pour the carcasses on top of the resulting juice.

8. When the ducks have reached the desired softness, remove the foil and hold a little more in the oven so that the bird has an appetizing, slightly golden color.

If you like to bake a bird in your sleeve, then you can safely use this convenient method. As a basis, you can take any recipe for cooking wild duck in the oven.

How to cook delicious wild duck at home

This recipe is interesting for its delicious marinade with a hint of citrus, but not only that. If desired, the bird can be baked whole, but there is another option - this is to cut the carcasses along the ridge in half. If the birds are small, then you will immediately get a ready-made portion and you will not have to cut a wild duck at the table.

Products for the recipe:

• bird carcass - 4 pcs.
• mayonnaise - 3 tbsp. l.

for the marinade:

• tangerine (orange) juice - 160 ml.
• soy sauce - 100 ml.
• salt - 3 tsp
• oregano - 2 tsp
• paprika - 1 tsp

Cooking according to the recipe:

1. Remove the game from the freezer, put it in a deep bowl, cover with cold water and leave overnight in a cool place. So at one time you can do two things - defrost the ducks and soak them in water. If your bird is not from the freezer, then fill it with water for 2-3 hours. Cut the carcasses along the ridge in half, it is convenient to do this with special scissors. But if there are none, then the knife will also cope with this task, the main thing is that it be sharp.
   
2. Prepare marinade. Squeeze juice from tangerines (oranges). If you do not have a citrus juicer, it is convenient to do this with a fork. Cut the fruit in half, scroll the pulp with a fork, squeeze out the juice and do this several times until the juice ceases to stand out. Add the rest of the ingredients from the recipe and mix well.
   
3. Dip each half of the bird in the marinade, place tightly in a bowl, leave for 6-8 hours in a cool place. If you want the carcasses to be completely covered with marinade, you can cover the bowl with an inverted plate and put oppression on top, for example, a small pot of water.
   
4. Lightly coat the marinated carcasses with mayonnaise, put on a baking sheet.
   
5. Put in an oven preheated to 180 degrees. You can cover the baking sheet with foil, or you can put an inverted baking sheet in the oven over the bird. You get a kind of lid, so that the bird does not fry ahead of time.
   
6. After an hour, take out the baking sheet, turn the carcasses to the other side.
   
7. Turn over again after 30 minutes. Take out an empty baking sheet, leave the dish in the oven for 20 minutes, so that the ducks are browned.
   
8. It may take less time, as I said, this one depends on the age of the bird and its variety.

Whole game roasted in the oven in honey-mustard marinade

This is another whole bird recipe. Mustard softens the fibers, honey with soy sauce gives the dish a beautiful look and a piquant taste. This recipe is perfect for a holiday table.

Products for the recipe:

• wild duck - 5 pcs.

for the marinade:

• mustard - 2 tbsp. l.
• soy sauce - 4 tbsp. l.
• honey - 1 tbsp. l.
• garlic - 4 cloves

How to cook:

How to check the readiness of the bird? Poke holes in the fleshy part with the tip of a knife. If the knife easily enters the pulp and clear juice is released, then the duck is ready.

Cooking stewed potatoes with duck in a slow cooker (cauldron)

If your kitchen has a slow cooker, then you can cook this dish in it. But if you do not have such an assistant, then it will turn out no less tasty if you put out potatoes with game in a cauldron or in a saucepan with a thick bottom.

It turns out something in between the first and second course. I don't dare to call it shulyum, hunters have this name only for a dish cooked on a fire.

You don’t even know what is more important here - delicious potatoes with poultry or fragrant, rich broth. But if you want to make the dish thicker, you can add less water.

Required products:

• small wild duck - 4 pcs.
• onion - 1 pc.
• a mixture of peppers - 1 tsp
• seasoning for meat - 1 tsp.
• potatoes - 8 pcs.
• tomatoes - 1-2 pcs.
• greenery

How to do:

If there is no time or desire to soak the bird in water, then this step can be skipped. Then do this - rinse the whole carcass cut into pieces or a whole carcass under running water. Then put in a bowl of cold water, bathe the birds in it, mixing with your hands. Drain the reddened water and do this 2-3 more times.

Wild duck with potatoes baked in the oven

If you cook a bird according to this recipe, then you will not have to think about what to serve with meat for a side dish. Interestingly, potatoes boil quickly in water, but potatoes take longer to cook in the oven. Let's take this feature of the root crop into service and bake it together with the duck. Don't be afraid, the potatoes will not turn into mashed potatoes from prolonged baking. The appearance of the dish will be quite aesthetic, the pieces will remain intact and, most importantly, very tasty.

Ingredients:

• wild duck carcasses
• potato
• kefir (mayonnaise)
• onion
• salt, spices to taste

I do not indicate the number of poultry and potatoes, here it is not so important, adjust as you wish.

Cooking method:

This dish is great for baking in the sleeve. It's even easier to cook. In a deep bowl, mix the pieces of poultry and pieces of potatoes, fold everything into a sleeve, tie on both sides. Poke a couple of holes with a needle or toothpick to let the steam out. Put the sleeve in the oven and bake for 1.5 hours, at the end cut the sleeve and let the dish brown.

How to cook wild duck in a pan

Not only the oven can be used for cooking game. Although it takes a long time to cook, it is quite possible to make this dish in a pan. The main thing is not to leave it unattended for a long time so that the meat does not burn.

Ingredients:

• wild bird carcass - 3 pcs.
• onion - 2 pcs.
• dry rosemary - 1 tsp
• suneli hops - 1 tsp
• dry ground mushrooms - 1 tsp.
• bay leaf - 3 pcs.

What should be done:

Coot in the oven in slices in soy sauce

There is a kind of bird that hunters do not pluck, but remove their skin along with feathers. For example, a coot (water chicken), which rarely gets out on land, but feeds mainly on duckweed and mud. Because of this diet, a specific smell is more pronounced than in other birds. And the source of this smell is the skin, and if you get rid of it, then you can safely cook the coot, its meat is very tender and tasty.

Required products:

• coot or other wild duck - 4 pcs.
• onion - 2 pcs.
• ground black pepper - 1 tsp.
• soy sauce - 4 tbsp. l.
• oregano - 1 tsp

Recipe:

Recipe for minced meatballs

Another pan recipe. If you want to diversify the menu, then from the same, for example, coot, you can cook chopped cutlets. The meat is already without a skin, it remains only to separate from the bones. Cutlets are juicy, tender and very tasty.

You will need:

• wild duck fillet - 1 kg.
• onion - 2 pcs.
• egg - 2 pcs.
• mayonnaise - 2-3 tbsp. l.
• starch - 3 tbsp. l.
• garlic - 3-4 cloves
• ground black pepper
• sunflower oil for frying

Step by step recipe description:

Delicious homemade wild duck soup

The first courses are also prepared from game. I offer a recipe for soup with millet groats in a broth of small teals. By the same principle, you can cook soup with any other cereal, for example, with rice. Very tasty with homemade noodles.

Necessary products for a 3-liter pan:

• teal - 2 small carcasses
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 3 pcs.
• ground dry mushrooms - 1 tsp.
• millet - 3 tbsp. l.
• fresh parsley
• salt to taste

How to cook:

Even if you do not have your own hunter, do not pass by this article, take it to your bookmarks. Wild duck recipes are quite suitable for poultry. And there, who knows, suddenly someone decides to treat you with game. And if earlier you would have refused, but now you don’t, because you know how and what to cook from it.

Bon Appetit!

At the beginning of the hunting season or during its peak, almost every hunter has a wild duck in the oven, since such a dish is widespread among game gourmets.

It can be prepared without much difficulty, but you should know a few important points, without which the duck can turn out to be unpleasant in taste. In most cases, this is due to the fact that the carcass has a specific marsh and fishy smell.

Not everyone likes this aroma, therefore, the pre-processing of the duck is a mandatory event, which consists in proper gutting and further use of the necessary ingredients in cooking.

Not all of these types are ideal for baking in the oven. For example, mallard is perfectly baked, so it is recommended to use it for cooking according to this recipe.

As for teals or dives, they can also be baked, but they are more fried and stewed over low heat. In addition, diving ducks smell very strongly of fish, so they are thoroughly marinated before being sent to the oven.

How is wild duck cooked in the oven?

Before the baking process itself, the duck carcass must undergo special processing on all counts, so as not to create additional difficulties for the cook later.

If you have a carcass with feathers in your hands, then you should definitely get rid of them, that is, take and pluck. This can be done in two ways.

Plucking should start from the chest, back and neck, and then move on to the wings. Further, it is recommended to roll the whole carcass in flour and process it with a gas burner so that there are no feather residues left.

At the end, rinse everything well with water to remove the remnants of soot. This option is more suitable when you are somewhere in the country or on a camping trip. If there is a cozy homely atmosphere around, then you should use a different method.

To do this, the duck is lowered into a container of hot water for several minutes, and then they begin to pluck according to the same scheme as described above. Then you can carry out the treatment with a burner. Some hunters do things differently. They simply skin the bird along with the feathers.

Sometimes you can hear that the game is cooked right in the fire without removing the feathers. It is placed in clay, and after a while it is taken out already cooked on a fire. Feathers fall off after this process.

As a rule, a wild duck has shot holes in several places. The shot does not always fly through the entire carcass, so you need to pay close attention to the pellets that remain in it. They should be taken out and thrown away so that no one damages their teeth at the time of eating.

Now comes the stage of gutting the entrails of the bird, which must be carefully removed from the carcass along with the esophagus and intestines. The head, legs and tips of the wings must be cut off. Then everything is well washed under running water.

To make the bird even tastier, it is better to put it in the refrigerator for three or four days, and then start baking in the oven. Some argue that during this time the unpleasant fishy smell of the duck disappears.

At this stage, the preparation of the carcass is completed for further cooking according to individual recipes, which we will consider below.

Duck with apples and lemon

This classic recipe is used by many people because it minimizes the peculiar smell of duck thanks to apples and lemon.

Required Ingredients:

• wild duck carcass - 1 pc.;
• apples with a sweet and sour taste in the amount of 3 pcs.;
• olive oil - 2 teaspoons;
• lemon - 1 pc.;
• onions - 1 pc.;
• rosemary;
• salt is added to taste;
• ground cloves, coriander and black pepper add to taste.

The process of cooking duck in the oven

1. If the bird has not yet been plucked and processed according to the rules described above, then this should be done now.
2. Take the onion and cut it into half rings, and the apples should be peeled and cut into slices.
3. Lemon must be divided into two parts. Peel one half of the skin, and then cut into thin slices. From the other half, you only need to squeeze the juice.
4. Next, mix lemon juice, olive oil, spices and salt. With all this composition, you need to rub our duck from the inside and outside. In this state, the duck should marinate for thirty minutes.
5. Now the carcass must be stuffed inside with onions, lemon, rosemary and apples.
6. The oven must be heated to 220 degrees so that game can be sent there. Before this, the carcass should be sewn up in place of the abdomen and fastened with skewers. You need to fasten the wings and legs so that they do not dry out during baking.
7. Take a baking sheet and grease it with oil. Next, put a few slices of apples on it, and then send the duck there. Then pour some water, cover everything with foil and into the oven.
8. When thirty minutes have passed, then you need to get the bird out of the oven, remove the foil and pour over it with the juice that has formed during this time. Next, the duck should be in the oven for another 30 minutes. If very little red juice appears from under the foil, then this is a clear sign of the complete readiness of the game.

Baked duck with potatoes

If you need to cook quickly and without unnecessary gestures, then this recipe is one hundred percent suitable for such purposes.

You will need the following ingredients:

• wild duck - 1 pc.;
• onions - 2 heads;
• olive oil - 5 tbsp. spoons;
• potatoes - 4 pcs.;
• black and red pepper you need to take 1 teaspoon;
• salt - 1 tsp

Cooking process

1. Take one teaspoon of salt, black and red pepper. Mix all this in a separate bowl.
2. Next, you need to rub the entire carcass with this mixture on all sides. Do not forget to do this with special enthusiasm inside the bird. Now you can leave it in this position for about half an hour, but many immediately proceed to the next step.
3. Now take a cast-iron pan and pour olive oil into it heartily, and then put the carcass. The oven should be heated to 220 degrees by this point. During the first 25 minutes, the duck should be baked, and then the degree should be reduced to 180 and add potatoes to the pan along with onion quarters.
4. When another twenty-five minutes have passed, then the duck must be removed from the oven and poured over with the juice that was formed during the baking process, and then sent back to the oven.
5. The next twenty or thirty minutes should be enough for the duck to be fully cooked. You can check the readiness with a knife. If, when pierced, clear juice comes out of the carcass, then the game can be eaten.

Conclusion

Wild duck is the trophy that every hunter gets, so all game lovers need to be able to cook it. There are many different recipes, but baking in the oven is the most popular of them.

Before cooking wild duck, special attention should be paid to its primary processing, which consists in dry or hot plucking. In addition, getting rid of the unpleasant smell of game is of great importance, which is eliminated with lemon juice, apples or a special marinade.

Photo of the shulyum, which I prepared on the rafting in the summer of 2012. There are a great many variants of this soup, but my shulum shown in the photo was cooked from wild duck, which were obtained by my companions on the campaign. So, how was this famous hunting soup (or, to be more precise, a brew) prepared!? The wild duck is carefully pitched, 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 boiled on fire for at least an hour, and finally, adding potatoes, herbs, tomatoes and peppers to the cauldron completes the process of preparing the shulum. Yes, of course, garlic is present in this wild duck soup, there is a lot of it, whole 2 heads !!! A detailed description of how to cook shulum with step by step photos can be found here.

A description of how to smoke a wild duck in a hot-smoked smokehouse in field conditions, both for food and for preserving game on a hunt in hot weather. The carcass of a wild duck is rubbed with salt and black pepper, then smoked in a portable smokehouse on alder chips.

Recipe for game soup - boiled hunting cabbage soup from a hunted wild duck. The very case when there is a lot of game, and there is catastrophically little space in the cauldron for soup. A rich broth was boiled from the duck, then all the vegetables necessary for cabbage soup were added to the soup - cabbage, carrots, onions and potatoes. It turned out both tasty and very satisfying, all hunter friends were very pleased.

Photo of a kazan kebab made from wild duck and potatoes. The game is scorched, gutted, soaked and cut into portions. Further, the bird is marinated a little in salt and black pepper. The potatoes are peeled, dried and fried until golden brown in a cauldron in a small amount of vegetable oil, then, in separate batches, fry the marinated duck pieces until golden brown. After both potatoes and game are fried, everything is placed in a cauldron, and baked under a closed lid for another 40 minutes on the coals of a fire. Ready-made cauldron of wild duck kebab is served to the table with pickled onions.

A recipe for wild duck soup and no less wild goose. In the summer I was rafting in Buryatia, they hunted there, I was lucky to get a couple of ducks and geese. Without further ado about how to cook duck soup, they cooked a very tasty soup from birds. Practically, the same cabbage soup turned out, only three hundred times tastier!

A description of how to cook the wild duck-toadstool, which is not in demand among hunters. Bird carcasses are soaked in water, then boiled, fried, and when the game is completely ready, potatoes are thrown into the pan. Actually, no mega tasty result can be expected, but at least the wild duck cooked according to this recipe turns out to be quite edible.

A wild duck dish will undoubtedly take its rightful place on the festive table and be the most delicious delicacy on it.

Whatever you decide to cook from wild duck meat, this dish will always attract the attention of guests with its originality and showiness: after all, it’s not every day that we indulge ourselves with duck, and even more so with game. In addition to unusualness, wild duck meat is very tasty: it is soft, tender, juicy, nutritious, and it smells like!

If you like to surprise guests and loved ones with delicious and unusual dishes on the festive table, wild duck dishes are an ideal option for that. A wild duck is prepared in the same way as a regular one, there are no tricks and difficulties, but the range of dishes that can be prepared is simply amazing. Of course, the most common option is a duck baked in the oven, but in fact, the duck can be fried, stewed, smoked, even baked on a fire or made into soup. But since we are preparing a festive table, we will consider options that are more suitable for this event. Fortunately, there are many delicious recipes. Let's look at how to cook a wild duck so that you get a delicious, extraordinary dish that will become the highlight of the festive table.

First of all, before creating an exquisite and tasty culinary masterpiece, it is necessary to prepare poultry meat. It is necessary to gut the duck, and also remove fluff and feathers, then rinse the duck well inside and out. Try to do everything very carefully. It is important to know some of the nuances that will help you prepare a very tasty wild duck dish.

Firstly, wild duck meat is very fatty. Therefore, the first thing to do is to pierce all the fatty places with a stick so that the fat flows out. And the more fat is gone, the better. Secondly, there is a secret: in order for the duck to be crispy, you need to salt it well. Before putting it in the oven, rub the duck with a mixture of salt and black pepper. Do not spare salt - it is she who will give the duck a crispy crust, which all housewives are so eager for. You can hold the duck before cooking in a fairly strong marinade.

Finally, you need to bake the duck in an oven preheated to 230 ° C, always on a baking grid. The roasting time of the duck depends on its weight. If your duck weighs about 2 kg, then it will bake for about 2 hours. During the baking process, the duck must be taken out of the oven 3 times and poured over with the juice that it will secrete. When the duck is ready, do not rush to cut it right away: let it stand in the oven for about 20 minutes, and only then you can cut it, decorate it and serve it to the table. And do not pour out the fat that remains from baking: it is very tasty, and it is just great to fry vegetables on it.

Recipes for delicious game dishes

You can cook a duck according to a traditional recipe for poultry, or you can choose a more original version: it all depends on your imagination, the scope of the celebration and desire. We offer some unusual recipes for true gourmets!

Delicious recipe: wild duck with oranges

Ingredients:

• Wild duck - 1 pc. (approx. 1.5 kg).
• Parsley - 1 root.
• Chicken broth (hot) - 350-400 ml.
• Carrot - 1 pc.
• Onion - 1 pc.
• Orange - 3 pcs.
• Lemon - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Sugar - 70 g.
• White wine vinegar - 4 tbsp. l.
• Orange jam or jam - 2 tbsp. l.
• Orange liqueur - 4 tbsp. l.
• Starch - 2 tbsp. l.
• Seasonings: salt, ground white pepper - to taste.

Cooking.

Prepare the duck, rub the inside with a mixture of salt and pepper. Sew up the belly of the duck with threads so that it keeps its shape. Wash vegetables and cut into small cubes. Orange (1 pc.) Peel and divide into slices. Remove the zest from a lemon and another orange and chop finely. Squeeze the juice from the remaining oranges and lemon and mix.

Pour oil into a deep container, put in the oven and heat. Place the duck breast side down in the hot oil and fry for about 15 minutes. Then overlay the carcass with vegetables and herbs.

Each side of the duck should be fried for 15 minutes, and then turned over on its back. Pour the broth on top and cook for 25 minutes, moving the container with the duck down the oven.

At this time, melt the sugar in a saucepan over low heat until golden brown. Add citrus zest, orange juice and pulp to the mass. Cook for another 30 minutes over low heat.

When the duck is ready, put it on a preheated dish and leave it in the switched off oven for another 10 minutes.

At this time, mix the vinegar, orange juice and the juice that stood out when frying the duck. Put on a quiet fire for 1 minute. Remove from heat, stir in orange liqueur.

Dissolve starch in water, add sauce to it, boil and add orange jam or jam. Mix. Add salt and pepper to taste.

Remove the threads from the duck and cut it into pieces. Cover with orange pulp. Serve the sauce separately.

Recipes of the peoples of the world

The French and the British have very interesting recipes from wild duck meat. Try to cook a wild duck stuffed with bacon and other different goodies according to an English recipe - and your guests will be completely delighted!

Wild duck with bacon: the original English recipe

Ingredients:

• Young duck - 2 pcs.
• Bacon - 300 g.
• Vegetable oil - 100 g.
• Onion - 3 pcs.
• Breadcrumbs - 2 tbsp. l.
• Parsley - 1 bunch.
• Seasonings: ground black pepper, salt - to taste.

Cooking:

Prepare the ducks as usual, rub with a mixture of salt and pepper.

Finely chop the onion. Scald bacon with boiling water and cut into thin strips. Mix onion and bacon and fry together in oil.

Add the breadcrumbs to the onion and bacon and mix. Finely chop and add parsley to them.

Stuff the carcasses of ducks with minced meat and sew them with threads. Lubricate the bird with vegetable oil and bake according to the rules described earlier. Periodically it is necessary to water the ducks with oil.

Cut the finished ducks in half lengthwise and pour over the juice obtained in the process of roasting them.

Original wild duck recipes

You can cook the original wild duck meat roast or stew it according to a special recipe. And in order to surprise guests with an unusual-looking and tasting dish, try to cook it according to any of the proposed recipes and you can be sure that guests will appreciate your efforts.

Gourmet roast wild duck meat

Ingredients:

• Wild duck - 1 pc.
• Pork fat - 100 g.
• Ham - 50 g.
• Onion - 1 pc.
• Celery - 1 pc.
• Broth - 1 tbsp.
• Dry white wine - 1 tbsp.
• Sweet bell pepper (red) - 1 pc.
• Sugar - 1 tbsp. l.
• Seasonings: salt, ground black or white pepper, bay leaf - to taste.

Cooking:

Process the duck, rub with salt, put it on a baking sheet or in a mold, pour lard on top and brown on all sides in the oven until half cooked.

Remove the duck from the baking sheet, pour the rendered fat into a roasting pan.

Cut the onion into circles, cut the ham into cubes, chop the celery. Mix everything and add to a container with fat. Fry until tender, then add broth and wine. Salt the finished sauce.

Sweet pepper cut into cubes, put in the sauce. Add sugar and bay leaf to it.

Cut the duck into pieces, put it in a deep container (ideally, in a roaster), pour over the sauce and bring to readiness.

Then put the duck in a dish, pour over the sauce again and serve.

Braised wild duck recipe

Ingredients:

• Wild duck - 1 kg.
• Greens (parsley, celery) - 100 g (roots are needed).
• Flour - 1 tbsp. l.
• Sour cream - 3 tbsp. l.
• Seasonings: salt, ground pepper, bay leaf - to taste.
• Fat - 4 tbsp. l.

Cooking

Prepare the duck in the usual way. Grate with a mixture of salt and pepper. Fry a little in a pan, then transfer to the oven and fry until golden brown.

Heat water, finely chop the roots. Pour the duck with hot water, add the roots and seasonings. Stew the duck until cooked according to all the rules.

Prepare the sauce: mix the liquid in which the duck was cooked, flour and sour cream. Drizzle duck with this sauce and serve.

Even if your family does not have a hunter, still take note of this recipe. Suddenly, someone decides to treat you, and you refuse under the pretext that you don’t know how to cook, or you can use this recipe for cooking wild duck for homemade.

But before we go directly to the recipe, I will tell you a little about the benefits of duck meat and some of the features of cooking wild duck at home.

• Duck meat, unlike other poultry, has a red color, this indicates a high content of hemoglobin, iron in duck meat - 2 times more than in beef and 4 times more than in chicken and pork.

• It has a well-balanced amino acid content, which is why duck meat is considered to contain high-quality protein. The most interesting amino acid is tryptophan, which is the precursor of the sleep hormone, melatonin. For better sleep, experts recommend eating a piece of duck in the evening, but not a big one.
• Duck meat contains vitamin A, B vitamins and many different useful trace elements. I will not talk about everyone, but as an example - 100 grams of duck meat contains half the daily requirement of nicotinic acid (B3), and it reduces bad cholesterol. The same 100 grams contains 43% of the daily dose of selenium, a trace element of longevity, as experts call it.
• A duck is, of course, a fatty bird, but there is a plus here, since duck fat is equated in composition more with olive oil than with animal fat, but duck meat is still considered high-calorie and the main thing here is its moderate consumption.
• Wild duck meat differs from domestic duck only in that it is tougher, because wild ducks lead a more active lifestyle, it is considered less fat and the fat content depends on the season - spring ducks are less fat, autumn ones are fatter. Also, wild duck meat has a specific smell, but depending on the type of ducks, it can be different - there is a pronounced one, and for some it is not very noticeable.

In order for the wild duck to become soft, juicy, tasty and odorless during cooking, it is better to marinate it and keep it in the marinade longer, I usually leave no less than overnight. Preparing a wild duck takes longer, but sometimes it also depends on age. That's actually all the differences, so let's go directly to the recipe for cooking wild duck.

Ingredients:

• carcasses of wild ducks
• kefir
• soy sauce
• lemon
• ground black pepper

Recipe - how to cook wild duck deliciously so that it is soft and juicy

We bring the ducks into proper form as soon as the husband brings them from the hunt - we remove feathers, fluff, gut and put clean carcasses in the freezer. Ducks vary in size depending on the species, and at the moment I have taken small ducks from our stocks, so I will cook them in the oven whole. And for starters, they need to be thawed.

Let's prepare the marinade: in what proportions I did it, I won’t say, everything is by eye. The basis of the marinade is kefir. I added soy sauce to it, squeezed the juice from half a lemon, added pepper and salt. Try the marinade, you should like it in taste, but be sourer and saltier than, for example, you make some kind of sauce for regular use.

Pour the marinade into the dishes where our game will be marinated and put the carcasses in it, dip each one well in the marinade and preferably coat it inside. Cover and put in a cool place. As I said, I usually leave it overnight.

The next day, marinated ducks are placed in a baking dish.

Cover with foil and put in the oven.

Wild ducks will cook for about an hour at a temperature of 180 0. But this time, as a rule, is not enough even for small ducks. We take the ducks out of the oven, during baking a lot of juice is formed and we turn the carcasses over so that the other part of them will be in this juice. Cover again with foil and put in the oven for half an hour, then check for readiness, if it is harsh, cook further, if the duck meat has already become soft, remove the foil and set it open for 10 minutes so that the game is browned, then you can turn them over and again put 10 minutes.

We take out the finished game from the oven and it is better to immediately transfer the ducks to another dish. My experience tells me that fat accumulates a specific smell in itself, and therefore they must be immediately separated from each other. By the way, if ducks, especially autumn ducks, are fatty, then you can remove some of the fat and cook without it.

I told you how to cook wild duck. Thanks to this recipe, the ducks turned out soft, juicy and tasty.

You can also make sauce for ducks. Allow the juice formed during cooking to stand for a while, then carefully remove the settled fat - we do not need it. Drain the remaining juice into a convenient bowl, add crushed garlic. And when you eat duck, you can dip the pieces in this garlic sauce. My husband loves this sauce.

Bon Appetit!

P.S. If the ducks are larger than those that I told you about, then you can cook them in pieces, but I advise you to marinate in any case. As a marinade, you can use mayonnaise, sour cream, dry wine. You can cook wild duck in pieces both in the oven and fry in a pan.

I was interested in the recipe from the video, in this way I did not cook game, I took note.

Elena Kasatova. See you by the fireplace.

Chapter:
hunting kitchen
18th page

If you don't have game now, use poultry with success.
And the result will exceed all expectations!

WATER FLOOR AND WATER GAME

MALLARDS AND TEALS

The meat of these wild ducks is highly valued, mallards and teals are called "noble" ducks. In spring, drakes have bright breeding plumage; in summer and autumn, it is almost impossible to distinguish between a duck and a drake in appearance. The average weight of a mallard duck is about 1 kg, of a mallard drake - about 1.5 kg.
There are several types of teals, the most common are the teal whistle and the teal cracker. Teals are smaller than mallard ducks, their weight is 300-500 g.
The meat of all types of teal is one of the best among waterfowl in terms of taste.
Mallards and teals are ubiquitous and are the most common prey in sport hunting. Hunting for mallards and teals, as well as for other waterfowl, is allowed from August until late autumn.
In the spring, hunting for drakes with a decoy duck is allowed.
The best ways to cook dishes from mallard and teal meat are roasting and stewing. In field conditions, it is recommended to bake them on a fire on a spit. Hot smoked teals are delicious. If necessary, soup can be cooked from this game.
Before cooking, duck meat is recommended to be marinated in a fairly strong, but not tart marinade.

DIVING DUCKS

Of the diving ducks, the most common are the goldeneye, crested and sea black, red-nosed, red-headed and white-eyed dives, grebes (hunters do not use this dissonant name and prefer to call grebes loons, although the loon is a completely different bird).
Most diving ducks weigh about 0.8-1 kg, red-nosed pochard - up to 1.5 kg. The meat of diving ducks has a fishy smell (the smell of blubber), in order to eliminate it, it is necessary to remove the skin from the carcass and clean the subcutaneous fat.
Diving duck carcasses are recommended to be marinated for 12-24 hours in a fairly strong and tart marinade or soaked in cold water. The most delicious meat is from the goldeneye and the red-headed pochard (you can not remove the skin from their carcasses).
Sport hunting and fishing for diving ducks are not very common, due to the taste of their meat, although they are quite numerous. The best ways to prepare dishes from diving duck meat are stewing and frying with spices and seasonings. In field conditions, you can bake them on a spit. Cooking soup from diving ducks is not recommended.

COOT (WATER CHICKEN)

This is a large swamp bird weighing about 1 kg. The coot has black plumage and a characteristic white plaque on its head. It lives in small overgrown reservoirs and its abundance is significant.
Coot meat is quite tasty, although somewhat harsh. It is recommended to marinate before cooking.
The best cooking method is stewing with spices and seasonings.
In field conditions, it is recommended to bake on a spit.

SWAMP PASSENGERS

Among the various marsh sandpipers, snipe, great snipe and harshnep should be distinguished. These kulichki are called "red game" not only for the excellent taste of their meat, but also for the difficulty of hunting them.
Outwardly, snipe, great snipe and harshnep are similar, but differ in size.
The snipe weighs 100-120 g, the great snipe (the German name "dupelshnep", which means double sandpiper) is about 200 g, and the harrier is about half as small as the snipe and weighs only 60-70 g.
Among other sandpipers, which are worth hunting, one should name the godwit, turukhtan, and blackie.
The best time for hunting for sandpipers is August (for local birds) and September (snipe and harrier).
A well-aimed hunter, who has a good pointing dog, will surely bring a bunch of this excellent-tasting game from the swamp.
In "Notes of a rifle hunter of the Orenburg province" S.T. Aksakov wrote that "snipe, great snipe and harshnipe are known for the extraordinary delicacy of their taste."
They are recommended to be cooked whole.
Onions, garlic, bay leaves and other spices are contraindicated in the preparation of dishes from these Easter cakes.

HOW TO Roast DUCK

This is one of the fastest and best ways. All ducks are very fatty, so you need to pierce all the fatty places with a small stick and get rid of as much fat as possible.
Then put the duck in a baking dish with a wire rack. You can make a grill at home by crumpling a few sheets of foil and laying them on the bottom. This will allow air to circulate around the roasting duck. Season with salt and black pepper, and there should be quite a lot of salt, thanks to which the duck will be crispy. ”Duck weighing 1.8 kg should be baked in the middle of the oven at 230 ° C for 1 hour and 50 minutes.
During baking, take out the duck 3 times and pour over the juice that stands out. When the duck is ready, do not pour out the remaining fat, but store it in a jug in the refrigerator. It keeps for 2-3 months and is great for roasting potatoes.
Let the duck rest for 20 minutes before carving.

DUCK DISHES

WILD DUCK WITH MUSHROOM SAUCE

Ingredients
For 1 duck: 250 g fresh mushrooms, 3-4 tbsp. tablespoons of oil, 1 tbsp. a spoonful of flour, 1 cup cream, 1/2 teaspoon sugar.

Cooking

Gut the wild duck, wash and press with oppression. Leave for a few hours to make the duck flatter. Then salt and simmer in a saucepan with oil. Sprinkle the cooked duck with black pepper.
Serve with mushroom sauce. Peel fresh mushrooms, rinse, chop, sprinkle with salt and pepper, simmer in butter. When the mushrooms are almost ready, pour in the dried flour, and then pour in a little water, season with cream and sugar. Boil for a few minutes and pour over the duck.

WILD DUCK Roasted
First way

Ingredients
1 duck, 1 glass of jelly or jam.

Prepare and roast the wild duck like any large poultry. A well-fed duck should be fried in its own fat for 30-35 minutes.
Serve with the juice left over from the frying.
Separately, serve blackcurrant jelly or lingonberry jam with apples.

Second way

Ingredients
For 6 servings: wild duck (1.5 kg), 2 sour apples, 2 onions, 1 teaspoon of salt, a pinch of white pepper, 3 tbsp. tablespoons of oil, 100 g of fat in thin slices, 4 juniper berries, 1/4 liter of hot game broth, 1/2 cup of dry red wine, 1 teaspoon of starch, 2 tbsp. cream spoons.

Cut the apples into 8 pieces, remove the core, then cut each slice in half. Cut the onions into 8 pieces. Preheat oven to 220°C. Rub the inside of the duck with salt and pepper. Heat the oil on the stove and fry the duck, overlaying it with slices of bacon.
Add apples, onions and juniper berries, pour 1/2 cup of stock and place in the bottom of the oven for 1 hour.
Periodically baste the duck with melted fat and hot broth. Leave the cooked duck in the switched off oven.
Prepare the sauce by slightly diluting the melted fat with water, mix it with wine, add starch and cream.

Third way

Prepare a wild duck in the same way as any other large bird, put inside 1 onion and 1 tbsp. a spoonful of salt. If the duck smells like fish, pour a little boiling water into a baking sheet, put the duck there and put it in a pre-heated (up to 200 ° C) oven for 10 minutes, often pouring boiling water over the duck from the baking sheet. This will reduce the fishy taste a bit. Cool the duck, sprinkle lightly with flour, rub with salt and pepper, put in a roasting pan with 2 tbsp. tablespoons of butter or lard and fry for 15-20 minutes. It should not be overcooked so that the duck does not lose its taste. Serve with sauce (see sauces).

WILD DUCK STEW

Ingredients
For 1 kg of wild duck: 4 tbsp. tablespoons of fat, 100 g of roots (parsley, celery), 1 tbsp. a spoonful of flour, 3 tbsp. spoons of sour cream, spices.

Cooking

Grate the prepared duck with salt, pepper and fry in a pan, then in the oven until golden brown. After that, pour hot water, add aromatic roots, bay leaf and simmer until tender. Divide the duck into portions, put on a dish, pour sauce prepared from the liquid in which the bird was stewed, adding flour and sour cream.
Serve with boiled potatoes, a salad of fresh vegetables and fruits.

WILD DUCK SOUP AND Roast with Onions and Tomatoes

Ingredients
For 1 duck or 2 teals: 3 liters of water, 100 g butter, 1 egg, 1 tbsp. a spoonful of flour, 2-3 cloves of garlic, fresh tomatoes, ground red pepper and cinnamon on the tip of a knife, herbs (dill, cilantro, parsley), salt.

Cooking

The broth and boiled meat of fatty ducks often have a specific fishy flavor. To eliminate it, you can recommend the following cooking method.
Finely chop a few onions and fry in butter until pink. Remove the boiled ducks from the pan and cut into pieces. Put the overcooked onion into the boiling broth, add the chopped greens and let it boil for 10 minutes.
Then dip the ripe tomatoes into the boiling broth and cook for about 5 minutes more. Remove onions and tomatoes from broth. Remove the skin from the tomatoes and mash with finely chopped garlic. Mix boiled duck pieces with onions, mashed tomatoes, add butter, ground red pepper, a tablespoon of flour and simmer over low heat for 5-10 minutes. It will be hot.
To prepare soup, dilute a spoonful of flour in the broth. In order not to form lumps, it is recommended to pre-fry the flour in a pan with butter. Add a little cinnamon and ground red pepper to the broth. Then beat a raw egg in a mug, pour into the boiling broth, stir vigorously and immediately remove the pan from the heat.
Add finely chopped herbs to the finished soup.

Roasted duck with tarragon

Ingredients
For 1 duck: 40 g butter, 1 cup broth, 25 g potato flour, tarragon, salt, pepper.

Cooking

Melt the butter in a roaster or deep frying pan and brown the duck on all sides. Pour in the broth, put 1-2 sprigs of tarragon, cover tightly (preferably hermetically) and put in a non-hot oven for 2 hours. Then strain the sauce, mix with potato flour, add finely chopped tarragon.
If desired, instead of tarragon, you can add the juice of one lemon to the sauce.

DUCK, GOOSE, ROASTED WITH APPLES

Ingredients
For 1 goose: 1-1.5 kg of fruit, 2 tbsp. spoons of oil; for 1 duck - two times less.

Cooking

Stuff the prepared goose with apples, peeled and cut into slices. Sew up the hole in the peritoneum with a thread.
In this form, put the goose with its back on the pan (in the goose), add 1/2 cup of water and put it in the oven and fry. During frying, the goose must be watered several times with melted fat and juice. Fry should be 1.5-2 hours.
Before serving, remove the threads from the goose, remove the apples, put them on a dish, cut the goose into pieces and place on the apples.
It can also be served as a whole. In the same way, you can cook duck with apples.
Goose and duck stuffed with apples are fried in the same way.
Serve them with baked apples, steamed quince, stewed plums and cabbage, buckwheat porridge (crumbly) or potatoes.

Roast DUCK WITH LEMON

Ingredients
For 1 duck: 40 g butter, 1 cup broth, 25 g potato flour, spices.

Cooking

Melt the butter in a deep frying pan or goose roaster and fry the duck in it, turning on both sides. Pour the broth, put 1-2 sprigs of tarragon, cover tightly and put in the oven on a small fire for 2 hours.
When ready, strain the sauce, add finely chopped tarragon.
In the absence of tarragon, add lemon juice to the sauce.

DUCK stew

Ingredients
For 2-3 teals: 500-800 g potatoes, 100 g melted butter, pepper and salt to taste.

Cooking

For the preparation of such a dish, they take small ducks - teals and shovelers of autumn shooting. At this time, they are especially well-fed.
Cut selected potatoes into the goose. Place melted butter on top. Stew in the oven or Russian oven until cooked, that is, until the meat is properly soft, when the bones are freely separated.

DUCK WITH CABBAGE

Ingredients
For 1 duck: 1 head of cabbage, 1 tbsp. a spoonful of crackers, game sauce, pepper and salt to taste.

Cooking

Boil cabbage in salted water until soft. Then put it in a colander and cut into small pieces. Cut the boiled duck into pieces, put in a saucepan with cabbage. Sprinkle with croutons, pour over the sauce, put in the oven and bake.
You can serve fried potatoes or peas with the finished duck.

Roast wild duck

Ingredients
For 1 duck: 50 g ham, 100 g lard, 1 onion, 1 celery, 1 glass of white wine, 1 glass of broth, 1 sweet pepper, 1 teaspoon of sugar, 1/2 bay leaf, pepper and salt to taste .

Cooking

Pluck wild duck, gut, wash, salt, put on a baking sheet, pour over lard and brown in the oven on all sides. After that, remove the duck from the pan, and add the chopped onion head, chopped ham and celery head into the remaining fat in it.
Fry all this in lard, and then add the broth and dry white wine.
Salt the sauce, add sweet red pepper, a little sugar and bay leaf to it. Cut the half-cooked duck into pieces, put in a duck dish or other deep dish, pour over the sauce and simmer until done.
When the duck is ready, put it on a dish, pour over the sauce and serve.

COOT AND DIVING DUCK COOKING

Coot requires a special approach to its cutting and cooking. So that the meat does not have an unpleasant smell and taste, it is necessary to remove the skin with feathers from it, gut it, and remove all sebum. The skin is removed easily if an incision is made around the neck and along the back. Two large slices of meat can be cut off from the stomach without opening it.
It is also important to properly butcher the coot carcass. Separate the legs and breast from the spine (this removes almost all edible meat). Separate the breast along with the wings and cut in half lengthwise. It is not recommended to cook the bone part of the spine together with the breast and legs, because it gives a not very pleasant taste and smell. After such cutting, four pieces of meat weighing about 400 g will be obtained from the coot.
If the coot is cut correctly, then its meat will taste great both fried and stewed. Before cooking, wash the pieces of meat (this should not be done before) and dry. Cooking is better with vegetable oil. Salt after the formation of a golden crust.

A more complex way to cook coot
Before cooking, soak the pieces of meat in the marinade of the following composition:
1 cup water, 1 cup fruit vinegar, dry wine, diluted lemon juice or diluted table vinegar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 medium-sized onion, finely chopped, 1 carrot, finely chopped, bay leaf , 1 teaspoon of finely chopped dill, celery, parsley.
Mix everything, bring to a boil and boil for 5 minutes. Cool down.
Pour the marinade over the meat and marinate for several hours in a cool place.
Fry the coot pieces marinated in this way in vegetable oil until golden brown, while pepper and salt to taste, then pour the marinade and simmer in it until fully cooked, i.e. when the meat starts to separate easily from the bones.
As a marinade, you can also use a mixture of vegetable and fruit juices, diluted pastes (plum, dogwood, tomato).
The best side dish is fried potatoes.
In a similar way (with skinning with feathers), you can cook diving ducks (gogol, red-headed pochard, crested duck, etc.)

COOT AND DIVING DUCK DISHES

COOT STEW WITH JUNIPER BERRIES
(in a marching way)

Ingredients
For 1 coot: 1-2 onions, 1-2 tbsp. spoons of juniper berries, 4-5 cloves of garlic, 50 g of vegetable or butter, 2 tbsp. spoons of flour. Salt and other spices to taste.

Cooking

Remove the skin from the carcass of the coot along with feathers, clean it of subcutaneous fat, cut into 4-6 pieces and marinate the meat for 12-24 hours or soak in cold water. Fry onions in vegetable oil in a pot.
Put pieces of meat on a fork, dip in vegetable oil and hold over the coals of a fire until a crust forms. Put pieces of meat into the cauldron on the fried onion.
Pour a glass of boiling water and simmer for about 1 hour.
15 minutes before readiness, salt, put ripe (blue) juniper berries, peeled garlic cloves, spices (black or red pepper, bay leaf), add browned flour to thicken the sauce.

DIVING DUCKS Roasted on a Spit

Ingredients
For 1 carcass: 200-300 g of filling (pickled mushrooms, fruits, berries), 100-150 g of fat.

Cooking

Remove the skin from the dives with feathers / clean the carcasses from subcutaneous fat and marinate for 12-24 hours or soak in cold water.
Fix the carcasses on a spit, fill the inner cavity with pickled mushrooms, putting small pieces of lard or a spoonful of butter there.
Instead of mushrooms, you can use wild or garden apples, plums. Wrap the carcasses with thin slices of lard and wrap with thick threads or twine. Bake over the coals of a fire, first until a crust forms on a stronger fire, then on a moderate one - about 1 hour, avoiding burning.
In this way, you can cook mallard, teal, coot.
Mallard, teal, goldeneye and red-headed pochard may not be skinned.

Roasted snipe and snipe

Ingredients
For 1 great snipe: 30-50 g of lard or 10-20 g of butter.

Cooking

This game is recommended to be cooked ungutted. Pluck the birds, instead of singeing, clean the remaining feathers and fluff with a piece of bacon wrapped in linen. Do not remove the head, but tuck it under the wing. Wrap the carcasses with thin slices of bacon and wrap with thick threads. Instead of bacon, you can generously grease the carcasses with butter and wrap with a currant leaf.
Fry in a massive brazier in a large amount of lard or butter. In a preheated brazier, first put the kulichkov on the back. The fact is that the shot that hit the bird can break the gallbladder. Therefore, it is better if the bitter juice that will be released during frying drains onto a less fleshy back.
Fry snipes and great snipes for no more than 12-15 minutes. The insides of birds are sintered into a compact lump and are easily removed from the finished carcass.
Woodcocks can also be cooked in this way.

FIELD DUCK CONDER

Ingredients
For 5-7 servings: 1 mallard or 3-4 teal, 50 g bacon (lard), 4 onions, 4 carrots, potatoes, 2/3 faceted glass of cereals (millet, buckwheat, pearl barley, rice), spices, salt, roots, herbs.

Cooking

Wash the caught bird, pour boiling water over it, pluck it, singe it at the stake, and wash it. Then separate the head and paws, gut. Discard the insides.
Pour 2/3 of water into a cauldron or pan, put 2 peeled whole onions, 2 carrots, 2 bay leaves, 5-6 cloves of garlic, 10-15 black peppercorns. Cook until ducks are done. Take out the ducks in a separate bowl and divide into portions.
Everything else, except for the fat - throw it away.
In a cauldron with broth, put diced potatoes, carrots, pour washed millet or barley (rice or buckwheat - 20 minutes before readiness). Peel 2 onions and fry in lard. When the potatoes are ready, pour over the roast and thickly cover with finely chopped herbs (dill, parsley, cilantro).
Arrange the poultry meat in bowls and pour hot fragrant broth.
The splendor of the dish is emphasized by a fresh cucumber and a slice of fresh black bread.

DUCK WITH APRICOT

Ingredients
For 4 servings: 2 pieces of duck breast (250 g each), 4 shallots, 500 g of apricots, 20 g of butter, 1/2 spoon of coriander zerea, 1/2 teaspoon of pickled green peppercorns, 20 ml of dry apple wine, 2 teaspoons starch, white pepper, salt.

Cooking

Rinse the meat with water, blot with a napkin, sprinkle with spices. Fry for 15 minutes skin side down. Peel the onion and cut into slices. Wash apricots, cut in half, remove pits. Drain the juice obtained during frying from the pan, turn the fillet over and fry for another 10 minutes, adding butter, shallots, coriander, green pepper. Continue frying everything together. Pour in wine, put apricots and simmer for another 5 minutes.
Boil the juice drained from the pan with starch, salt and pepper.
Duck breasts cut into small slices and, together with halves of fruit and sauce, arrange on plates.
It is good to serve boiled rice as a side dish.

DUCK BREAST WITH CHICORY

Ingredients
For 2 duck breasts with skin (300 g each): 2 tbsp. tablespoons of melted butter, 1/2 teaspoon of salt and freshly ground white pepper, 3 leaves of chicory, 2 tomatoes, 200 g of zucchini, 1 onion, 1/2 teaspoon of salt, 1 tbsp. spoon of lemon juice, 1 tbsp. spoon of maple syrup, 2 tbsp. spoons of walnut oil, 1 tbsp. a spoonful of chives.

Cooking

Wash the duck breasts, pat dry and fry for 20 minutes in melted butter, season with salt and pepper and cool. Peel the chicory leaves, wash with lukewarm water, dry, set aside a few leaves, cut the rest into rings. Cut the tomatoes crosswise from the bottom side, dip in boiling water for a short time, remove the skin and cut the flesh into small cubes.
Clean the zucchini and cut into cubes. Peel the onion and chop finely. Season all salad ingredients with salt, lemon juice, maple syrup and oil. Sprinkle salad with chives.
Duck breast cut into thin slices, spread on the leaves and serve with salad.

DUCK IN ORANGE

Ingredients
For 6 servings: 1 young processed duck (about 1.6 kg), 375 ml hot chicken broth, 1 small carrot and onion each, 1 parsley root, 3 oranges, 1 lemon, freshly ground white pepper, 2 tbsp. tablespoons of vegetable oil, 70 g of sugar, 4 tbsp. spoons of white wine vinegar, 4 tbsp. spoons of orange liqueur, 2 tbsp. spoons of starch, 2 tbsp. spoons of orange jam, 1 teaspoon of salt.

Cooking

Rinse the duck thoroughly inside and out with cold water and dry well. Wash carrots and parsley root under a stream of lukewarm water, dry and cut into small cubes. Peel the onion and also cut into small cubes. Peel one orange thoroughly and cut into slices with a sharp knife. Peel the zest from one orange and lemon and cut into thin slices.
Preheat oven to 200°C. Squeeze juice from 2 oranges and a lemon and mix. Rub the inside of the duck with salt and pepper and shape it. Heat oil in a deep skillet in the oven. Place the duck breast in the hot fat and fry for 15 minutes.
Put carrots, onions and parsley around the duck. Fry the duck on all sides for another 15 minutes, then put on the back, pour over hot chicken broth and cook on the lower rack of the oven for 25 minutes. Melt the sugar in a saucepan over low heat until golden yellow. Add zest, orange pulp, pour in orange juice and cook over low heat for 30 minutes.
Put the finished duck on a preheated dish and leave for 10 minutes in the switched off oven.
Mix the juice released during frying after removing the fat with wine vinegar and orange juice and cook over low heat for 1 minute. Remove sauce from heat and stir in liqueur. Dilute starch with 2 tbsp. spoons of cold water, mix with sauce, boil once and mix with jam. Season the sauce with salt and pepper to taste.
Remove the threads from the duck and cut.
Cover the duck with the pulp of oranges and serve the sauce separately.
With this dish, serve almond croquettes and beans in butter.
If you want to get the most low-fat sauce, you need to cool the juice left from frying and remove the fat that has solidified with a crust from the surface. Then reheat before mixing with vinegar and adding to orange juice. At the same time, wrap the duck in doubled aluminum foil and keep hot in the oven at a temperature of 80 ° C.

Roasted wild duck with mushrooms and tarragon

Ingredients
For 1 young wild duck (1.5 kg): 125 ml of chicken broth, 125 ml of dry white wine, 200 g of porcini mushrooms, 100 g of bacon with meat layers, 1 onion, 2 teaspoons of butter, 1 teaspoon of dry tarragon, 4 tbsp. spoons of cognac, 300 g of Tatar beef steak, 4 tbsp. spoons of breadcrumbs, 4 tbsp. tablespoons of vegetable oil, 2 apples, 1 teaspoon of salt, 1/2 teaspoon of white pepper.

Cooking

Mushrooms clean, wash and cut into thin slices. Cut half of the bacon into thin slices, the rest into small cubes. Peel the onion and chop finely. Melt butter. Fry in it pieces of bacon, onion (until transparent), add mushrooms, season with tarragon, cognac, salt and pepper. Mix the fried filling with the tatar steak and breadcrumbs.
Preheat oven to 200°C. Wash the duck, dry it, stuff it, sew it up and shape it. Heat oil in a deep frying pan. Deep fry the duck in it and cook on the lower level of the oven for 1.5 hours. Peel the apples, cut into 8 parts, remove the core and add to the duck with chicken broth after 30 minutes. After an hour, pour in white wine and pour over the duck juice that stands out.
Keep the duck warm in the switched off oven.
Strain the released juice through a sieve, season with salt and pepper to taste and serve with duck with potato dumplings and lingonberries.

DUCK WITH ALMONDS

Ingredients
For 1 duck (1.8 kg): 1 garlic clove, 500 ml water, 250 ml dry sherry, 1 onion, 125 ml oil, 150 g peeled almonds, 1 tbsp. a spoonful of starch, 1 pinch of freshly ground white pepper and sugar, 4 tbsp. spoons of soy sauce, 1/2 teaspoon of salt.

Cooking

Wash duck and offal and dry. Peel the garlic and cut into 4 parts. Separate the neck and wings from the duck and boil them in salted water with sherry, garlic and giblets.
Duck cut into 4 parts, put in a boiling broth and cook over low heat for 1 hour. Strain the broth, remove the fat and let the broth boil over high heat to 375 ml. Separate duck meat from bones. Peel the onion and cut into rings. Heat the oil in a deep frying pan, fry the almonds and onions until golden brown and remove from the pan. Fry duck pieces in oil skin side down until brown and keep warm in a frying pan.
Dissolve the starch with cold water, add to the broth, season with pepper, sugar and soy sauce to taste and pour the gravy over the duck with onions and almonds.

DUCK WITH ONION

Ingredients
For 6-8 servings: duck - 1.5-2 kg, 150 g of pork fat, 100 ml of table white wine, 1-1.5 kg of onion (small), 25 g of flour, 10 g of sugar, pepper, salt.

Cooking

Sprinkle the processed carcass with salt, pepper and fry until golden brown. Then pour hot water, wine and simmer, turning occasionally. During stewing, introduce peeled onion heads, and then a mixture of sautéed flour with sugar, diluted with water. Place the cooked duck on a platter.
Garnish with onion heads and pour over the sauce.

PICKLED DUCK

Ingredients
For 8 servings: 2 fat ducks, 2 kg each, 100 g of sea salt, 1 teaspoon of freshly ground white pepper, 1 teaspoon of dry thyme, 100 g of lard.

Cooking

First way
Gut the duck, cut it into 8 parts, wash, dry, cut off all the fat and set it aside. Mix salt with pepper and thyme. Grate duck pieces with this mixture, put in a large faience dish, sprinkle with the remaining spice mixture and put in a cold place under a closed lid for 24 hours. Melt the cut fat of the duck along with the lard. Put pieces of poultry in liquid fat and simmer for 1-2 hours under the lid, without frying. After an hour, check the dish for readiness: pierce the femoral part with a thick needle. If the duck is ready, then the meat juice is clear and light.
Free the finished pieces from the bones, place the meat in layers in a faience pot and pour over a small amount of chilled fat. The fat should cover the meat by about 2 cm. Cover the pot with aluminum foil, a lid or a plate and put it under oppression in a cold cellar or refrigerator for 24 hours. If only part of the meat is used, melt the fat again and pour it over the remaining meat.
Duck can be stored for about 10 weeks. Before eating, fry the duck pieces in a pan in the oven at 200 ° C until a crispy brown crust appears.
This dish goes well with red cabbage with chestnuts and potato croquettes.

Second way
Chop the gutted and washed young duck into portions.
Put the pieces of meat for 3-4 hours in a pan with marinade. To prepare, take 1/2 cup of sunflower oil, finely chopped 2-3 onions, a handful of parsley, a few slices of lemon, bay leaf, a glass of water, 15-20 black peppercorns, vinegar and salt to taste.
French dish, takes time.

WILD DUCK WITH MUSHROOMS AND CAPERS

Ingredients
For 2-3 ducks: 100 g bacon.
For the sauce: cut 1 saucer of champignons, add 1/2 jar of gherkins or capers, pour in 2 tablespoons of oil, 1 tablespoon of flour frying, stir, boil.

Cooking

Peel 2-3 ducks, salt, stuff 100 g of bacon, fry on a spit, pouring oil. Cut into 4 parts, put on a dish, pour over the sauce.
Sprinkle with parsley and breadcrumbs.

DUCK Roasted with Turnips

Ingredients
For 1 wushu of medium size: 50 g butter, 8 turnip roots, 1 cup onion seedlings, celery, spices, salt to taste.

Cooking

Roast the duck in the oven, like the goose. Cut the carcass into pieces and put in a pot (pan). Fry onion seedlings and sliced ​​turnips in butter and put in a pot with duck. Pour the juice obtained after frying the duck, add finely chopped celery, spices, close the pot with a lid and put in a preheated oven.
Simmer until all products are cooked (20-25 minutes).
Serve in a pot, removing a bouquet of spices, or on a dish, pouring oil.

DUCK WITH Noodles and Mushrooms

Ingredients
For a medium sized duck: 200 g homemade noodles, 5-6 pcs. dried mushrooms, 50 g butter, 2 eggs, 1 tbsp. a spoonful of flour, 1 cup sour cream, carrots, 1 parsley root, salt, ground pepper to taste.

Cooking

Boil the noodles in salt water and drain them in a colander. Mushrooms pour water (2 cups) and boil (do not pour out the broth). Finely chop the boiled mushrooms, set aside 2 tablespoons of mushrooms for the sauce, and mix the rest with noodles, eggs, butter, salt, pepper. Stuff the prepared duck with noodles with mushrooms and sew up.
Put the duck in a saucepan, pour in the mushroom broth, add the chopped parsley and carrot roots and simmer until the duck is ready. Prepare the sauce: pour the mushroom broth left over from stewing the duck into a pan with flour sauteing, stir it, add 2-3 tbsp. tablespoons chopped mushrooms, sour cream, bring to a boil.
Free the finished duck from the threads and minced meat, put it on a dish, place the minced meat around and pour the sauce over everything.

DUCK BREAST WITH MANGO AND POTATO SOCKETS

Ingredients
For 1 duck breast: 1/2 cup broth, 2 tbsp. spoons of liquor, 1 mango, 5-6 potatoes, 2 yolks, 30 g butter, 1 onion, 5 black peppercorns, ground pepper and salt to taste.

Cooking

Peel the mango and cut in half. Cut one half into cubes, the other into thin strips.
Boil potatoes, crush together with egg yolks, adding salt and pepper. Arrange the rosette-shaped mashed potatoes on an oiled baking sheet, place in the oven heated to 200°C and bake for 10 minutes.
Salt and pepper the duck breast. Fry in oil for 10 minutes on both sides. Wrap in foil.
Peel and chop the onion, simmer in oil until transparent. Pour onion with broth and liquor, boil a little. Then add mango cubes, peppercorns, mango strips and heat quickly.
Duck breast cut into slices, put on a dish fan with strips of mango.
Serve with potato rosettes and sauce.

DUCK WITH RICE

Ingredients
For 6-8 servings: duck - 1.5-2 kg, 35 g vegetable oil, 120 g roots, 40 g onion, 50 g lard (lard), 60 g tomato paste, 50 g dried mushrooms, 200 g rice, 80 g butter, 50 g cheese, salt.

Cooking

Put chopped vegetables and lard in a saucepan with vegetable oil, duck on top. Salt, simmer over medium heat. When the carcass is reddened, add the tomato and pre-soaked mushrooms. Simmer until done.
Separately, fry the rice in butter, pour it with hot water and simmer over low heat; shortly before the end of the stew, add the grated cheese.
Place the finished duck on a dish, put rice around it. Pour over the sauce in which it was stewed.

DUCK WITH MACLINS

Ingredients
For 4 servings: 1 duck weighing 2.5 kg, 2 teaspoons of salt, 1 teaspoon of ground red pepper, 1/2 teaspoon of freshly ground black pepper, 1 cup of dry white wine, 1 bay leaf, 1/2 teaspoon savory spoons, 1 tbsp. a spoonful of wheat flour, 3/4 cup chicken broth, 1.5 cups chopped olives.

Cooking

Wash the duck and cut out as much internal fat as possible. Rub duck with salt, black and red pepper. Place on a wire rack and place in a preheated oven at 220°C for 45 minutes, placing a baking sheet under the wire rack. Turn occasionally to fry all sides. Drain the melted fat from the pan, put the duck in the pan, pour in the wine, put the bay leaf and savory. Lower the oven temperature to 180°C and keep the duck in the oven for another 1 hour or until the meat is tender. Baste duck frequently with juice to prevent burning.
Put the duck on a warmed dish.
Put the baking sheet on a low fire and put flour into the juice remaining on the baking sheet. Then pour in the chicken broth in a thin stream, stirring constantly until it boils. Put the olives and keep on low heat for another 5 minutes. Salt to taste.
Cut the duck and pour over the sauce.

Roast DUCK WITH FIGS

Ingredients
For 4 servings: duck weighing 1.5-2 kg, 80-100 g butter, 16 fresh figs, 2 cups dry white wine, 2 finely chopped onions, 2 carrots, 1 garlic clove 1/4 teaspoon dried savory or a pinch of marjoram, 2 teaspoons of salt, 1/2 teaspoon of freshly ground black pepper, 500 g of veal bones, orange zest.

Cooking

Pour fig berries with dry white wine the day before duck preparation.
Grate the duck with salt and pepper, put inside a piece of butter and grated orange zest. Put 50-60 g of butter, duck and duck on top of the duck - another 25-30 g of butter in a roasting pan. Place the roaster without a lid in a preheated oven at 220°C for 15 minutes to brown the duck. Drain the oil, turn the duck over, brown on the other side and pour the wine in which the figs were in the brazier into the brazier. Add 1-1.5 cups of strained broth (prepare the broth from veal bones, duck offal; add onions, carrots, garlic and savory or marjoram). After 5 minutes, cover the roaster with a lid, lower the heat and keep the duck in the oven for another 1 hour or until the duck is tender.
Remove the duck, turn up the heat and put the roaster with the remaining juice back into the oven for 15 minutes, bringing the juice to a strong boil to reduce its amount. Then put the figs into the juice for 5-10 minutes, depending on the degree of ripeness of the berries. Take out the figs and arrange them around the duck.
Cool the sauce, remove fat from it. Heat the sauce again and pour over the duck and figs.
Serve duck with green salad.

DUCK MADE WITH PORK LABEL

Ingredients
For 4-6 servings: 1 large or 2 small ducks, 100 g of bacon (bacon), cut into thin slices 3x2 cm in size, 2 small onions, 1 garlic clove, 3 tbsp. spoons of finely chopped parsley, 1 bay leaf, 1 sprig of savory or dill, 2-3 sprigs of basil, 2 teaspoons of salt, 1/2 teaspoon of freshly ground black pepper, a pinch of Nutmeg, 2 cups of dry white wine, 2 cups water, 3 tbsp. spoons of cognac

Cooking

Finely chop parsley, onion, garlic, bay leaf, savory, basil and mix with salt, nutmeg and pepper. Wrap this mixture in slices of lard. Make cuts all over the duck, stuff it with lard tubes with a spicy mixture. Tie the legs and wings of the duck with a gauze ribbon, put the duck in a brazier or saucepan and pour white wine, water and cognac.
Close the brazier or pan with a lid and put it on low heat for 3-4 hours. The juice should be boiled down so that when cold it freezes in jelly. When the duck is ready, put it on a dish, cool the juice, remove the fat from it, heat it up again and pour it over the duck. Leave the duck on a platter until it hardens.
Serve the duck to the table as a whole, as it will be very soft and can be easily cut on the table.
If the duck is served with baked potatoes, then instead of butter, mayonnaise can be served with potatoes, after mixing it with garlic crushed in a mortar.

Roast DUCK ON CRUTON

Ingredients
For 4-6 servings: 1 duck weighing 1.5-1.8 kg, 2-3 tbsp. tablespoons of butter or olive (corn) oil, 100-125 g of bacon (lard), 20 small onions, 1 tbsp. a spoonful of wheat flour, 2 cups of vegetable broth, 1.5 teaspoons of salt, 1/4 teaspoon of freshly ground black pepper, 2 tbsp. tablespoons finely chopped leek, 1 tbsp. spoon of celery greens, 1 sprig of savory or dill, 1 teaspoon of ground red pepper, 1 tbsp. a spoonful of sugar, 200 g of white wheat bread, 250 g of apple or blackcurrant confiture.

Cooking

In a frying pan in butter or olive (corn) oil, fry the sliced ​​lard and 20 small onions whole. Tie the legs and wings of the duck with cheesecloth, put the duck in the roaster and brown on all sides. Sprinkle with flour, and when the flour turns light brown, add 2 cups of vegetable broth, salt, black pepper, leek, celery, savory or dill, ground red pepper, sugar.
Close the broiler with a lid and keep on low heat for 1.5 hours or until the duck is tender.
Remove the duck from the roaster, but do not let it cool. Cool the juice. Remove as much fat as possible, put the juice on a strong fire, boil it down to 1/3 and rub the remaining juice through a sieve.
In the meantime, fry a large piece of white bread in butter or lard and spread with apple or blackcurrant jam. Put the duck on top and pour over the juice.
Serve apple or blackcurrant confiture separately.

DUCK PATE

Ingredients
For 2 ducks: 500 g veal liver, 500 g lard, 2 tbsp. tablespoons butter, 2 tbsp. spoons of grated rolls, 4 yolks, 2 tbsp. flour, 1 teaspoon sugar, salt, pepper and ginger to taste.

Cooking

Divide well-washed ducks into pieces, sprinkle with salt, pepper and add a little ginger. Put the butter in a saucepan, boil, put the cut ducks. When they are slightly browned, pour in strong broth and simmer until half cooked.
Stew veal liver with lard, grind on a grater, add fresh lard, passed through a meat grinder, grated bun, yolk, salt, pepper and mix everything well. Put thin slices of fresh bacon on the bottom of the pan, and pieces of duck on them, shifting them with minced meat, cover with a thin layer of dough on top and put in the oven for an hour.
Separately, make a sauce from strong broth or from the broth in which the duck was stewed.
Season the sauce with flour and butter, tint with overcooked sugar.

STEW MALLARDS

Ingredients
For sauce: 1 tbsp. a spoonful of flour, 2-3 tablespoons of fat, 1.5 cups of hot water, 2-3 tbsp. spoons of sour milk. For 1 kg of mallards: 1/2 cup fat, 1-2 carrots, 1 onion, 1/4 celery root, 2-3 parsley roots, 1 bay leaf; pepper, cloves and salt to taste.

Cooking

Soak the processed mallard carcasses in the marinade for 8-10 hours, then remove, rinse, dry with a napkin and cut into 2 parts each. Place the prepared duck pieces in a shallow pan with fat, fry and then put on a plate. In the remaining fat, lightly simmer finely chopped carrots, a quarter of celery root, parsley root and a small head of onion.
Put the meat back into the pot, pour in 1.5 cups of hot water, add salt, black peppercorns, bay leaf, cloves to taste and cover. Simmer over low heat until the meat is fully cooked, periodically adding a little water.
Put the finished ducks on a dish and put in a warm place, and pass the sauce through a sieve.
Separately, sauté flour in fat, pour in hot water, strained sauce formed during stewing, and boil for 7-8 minutes over low heat. After removing the sauce from the heat, season it with whipped sour milk and pour it over the ducks.
Serve with mashed potatoes or plov and red cabbage salad.

APPLE AND CHESTNUT FILLING
FOR WILD DUCK

Ingredients
For 1 duck: 500 g sour apples, 500 g chestnuts, 1 glass of red wine. For sauce: 1 tbsp. a spoonful of flour, 2-3 tablespoons of fat, 1.5 cups of hot water, 2-3 tbsp. spoons of sour milk.

Cooking

Cut sour apples into 8 parts, remove the middle, peel and marinate in dry red wine under a closed lid until the apple slices turn pink; it will take about two hours.
Cut the chestnuts crosswise, fry on a baking sheet in the oven at a temperature of 220 ° C for 30 minutes, until the peel begins to burst; after 10 minutes, pour 1 cup of cold water onto a baking sheet so that the chestnuts do not dry out. Then peel slightly cooled chestnuts and mix with apples.
Mix 1/2 cup of vegetable oil with a pinch of white and pink pepper and grease the bird with this mixture inside and out, also rub 1/2 teaspoon of salt from the inside. Put the apple-chestnut filling into the belly. Sew up the bird. While frying, re-grease it, first with oil and spices, and then drizzle with red wine.
Such a filling is not only traditional; "Christmas" for a turkey or goose, but great for a wild duck. Chestnuts can be replaced with pitted prunes soaked in a small amount of dry white wine.
For large birds, the apple-chestnut filling can also be supplemented with cubes of white bread fried in butter and chopped almonds; for wild birds, apples can be replaced with pitted grapes cut in half.
The quantity indicated is for a medium sized bird.

DUCK IN ENGLISH

Ingredients
For 2 ducks: 300 g bacon, 100 g butter, 3 onions, 2 tbsp. spoons of bread crumbs or crackers, parsley, pepper and salt to taste.

Cooking

Gut young ducks, rinse, dry, salt and pepper. Finely chopped onion sauté in butter along with bacon, previously scalded with boiling water and cut into strips. Then add bread crumbs, stir and sprinkle with finely chopped parsley.
Stuff duck carcasses with minced meat and sew them up. Brush stuffed ducks with oil and bake, basting with oil from time to time.
When releasing the ducks, cut lengthwise (in half) and pour over the juice in which they were baked.
Serve with vegetable salad.

The need to cook game often raises many different questions. Indeed, for those who have 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 a 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 rubbing);
• Ground black pepper.

Gut and wash the duck, then lay it on a flat surface and pierce its skin in several places with a small sharp knife. This must be done in order 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, it is necessary to take out the duck every twenty minutes and water it with the juice that stands out.

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

Another simple "male" recipe for instant wild duck. It is prepared very quickly and immediately with a side dish.

Wild duck with potatoes in the oven

• Wild duck - 1 carcass;
• Onion - 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 and black pepper.

It is good to rub the wild duck outside and inside the carcass with the resulting mixture.

Put the prepared carcass in a cast-iron skillet and pour generously with olive oil.

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

After 20 minutes, pull out the duck and pour the juice formed during cooking together with the potatoes, then put it back and bake for another 20-30 minutes. Readiness can be checked with a knife (the juice released from the puncture should be completely transparent).

Now it remains only to put the baked wild duck on a dish, overlay with golden potatoes and ...

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How to cook wild duck

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

The fat content of such meat depends on the season - in spring and summer the duck is drier, and in autumn and winter - fat, juicy. In order for the cooked dish to have the desired fat content, a little finely chopped bacon should be added to the summer bird. And in winter, on the contrary, excess fat should be cut off from the duck or pierced with a fork and allowed to drain.

Salt and black pepper are the best spices in cooking wild duck. And you need a lot of salt. This is what makes the crust crispy. But it is better to refuse the use of bay leaves - it can give bitterness.

How to get rid of the smell of a wild duck

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

The listed ingredients, as a rule, are placed inside the carcass, and at the end of cooking they are thrown away without eating. If the smell is too strong and no attempt is successful, skin the bird and remove all fat completely before cooking.

How to deliciously cook a wild duck in the oven

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

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

1. 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 do the filling and turn on the oven.
2. For the filling, coarsely chop the carrots and onions, add rosemary to them.
3. Place the filling inside the duck and carefully sew or chop off the belly of the bird with wooden skewers.
4. Wrap the tips of the wings and legs with foil so that they do not burn, and remove it 40 minutes before the end of cooking.
5. Next, the duck must be placed on a metal sheet for baking with a special grill or make a simple device with your own hands. You can use foil for this. From it, small lumps should be rolled up and placed between the duck and the leaf. Also, instead of foil, you can use a not very sweet, but rather sour, apple. The fruit is cut into large flat bars and the middle is removed.
6. You need to bake a wild duck 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 juice flowing from it. This is necessary to preserve the juiciness of the meat.
7. 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 wild duck in a slow cooker

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

The prepared and soaked carcass must first be marinated. To this end, the meat is removed from the brine on the grid, so that the glass is excess liquid. At this time, you can do the marinade.

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

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

After mixing all the ingredients and preparing a container for marinating, you can start rubbing the duck with the resulting mixture. Next, the meat is laid out in a tightly closed form with the breast down and poured with the remaining marinade. The form is sent to the refrigerator for 6-8 hours. After 2 hours, the form is removed and the carcass is turned over.

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

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

1. After boiling buckwheat porridge until half cooked and cooling, fried onions, chopped mushrooms, herbs and spices are added to it. Now the filling should be placed in the duck and close the edges with toothpicks.
2. In a slightly oiled multicooker bowl, you need to carefully place the cooked wild duck breast down. In the "Frying" mode, fry the carcass on all sides, carefully turning it over.
3. When 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 preparing many dishes.
4. A little water or the remaining marinade should be added to the fried game.
5. Close the multicooker, set the "Extinguishing" mode for 1 hour.
6. After 30 minutes, the duck should be turned over.
7. Ready duck can be served with honey or lingonberry jam.

How to cook wild duck shulum

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

• wild duck;
• 2 medium onions;
• 5 large potatoes;
• 2 carrots;
• 2 tomatoes;
• 3 pickles;
• a bunch of greens;
• black peppercorns;
• salt.

1. To properly prepare shulum from a wild duck, you must first pluck it, gut it, cut it and rinse it well.
2. After lowering the meat into a saucepan and pouring water, bring to a boil and drain the water.
3. In clean water, bring the meat to a boil again and remove the foam.
4. Now you can add pepper and a little salt, cover the cauldron with a lid and cook for about two hours.
5. After that, you need to add the rest of the ingredients to the pan, except for the cucumbers and greens, chopped before.
6. After 20 minutes, add pickles to the stew and evaluate the taste.
7. Let the broth cook for another 15 minutes and the dish is ready.
8. The stew is served in deep bowls or wooden bowls, generously seasoned with fresh herbs.

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

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

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 odor, then fried until golden brown, and finally stewed with vegetables (onions, carrots). Despite several processing procedures for waterfowl, the recipe is actually very simple, the coot turns out to be very tasty.

Coot stew with potatoes

A simple recipe for cooking coot with potatoes. The game is plucked, singeed, gutted, fried until golden brown. After this preparatory procedure, the coot is stewed with onions, carrots and potatoes until fully cooked. Given the relative 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 smeared with mustard and cooked with potatoes until golden brown.

Teals baked in the oven

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

Teal stewed with plums in wine

Recipe for wild ducks (teals) stewed with plums in red wine. Ducks are fried in butter until golden brown, then game is stewed with onions, plums in beef broth and red wine. At the end of cooking this dish, a sauce is prepared from the resulting fat with wine, a very exquisite game dish is obtained.

Photo of the shulyum, which I prepared on the rafting in the summer of 2012. There are a great many variants of this soup, but my shulum shown in the photo was cooked from wild duck, which were obtained by my companions on the campaign. So, how was this famous hunting soup (or, to be more precise, a brew) prepared!? The wild duck is carefully pitched, 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 boiled on fire for at least an hour, and finally, adding potatoes, herbs, tomatoes and peppers to the cauldron completes the process of preparing the shulum. Yes, of course, garlic is present in this wild duck soup, there is a lot of it, whole 2 heads. A detailed description of how to cook shulum with step by step photos can be found here.

Wild duck in the oven

A real festive dish for invited guests is appetizing duck meat with vegetables and potatoes. Preparing is simple, but the result - you will lick your fingers! See the recipe for cooking wild duck in the oven!

INGREDIENTS

• Duck 1 piece
• Potatoes 3-4 Pieces
• Tomatoes 2-3 Pieces
• Bow 1-2 Pieces
• Sour cream or mayonnaise to taste
• Spices to taste

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

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

You can add mayonnaise or sour cream. If desired, mix them in equal proportions and coat the duck and onion with the mixture. The duck should not float in mayonnaise, but it 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. Put the duck on the grill, as well as potatoes and tomatoes. Put the duck on the wire rack on a baking sheet, place it in the oven under the duck. This is so that the bird does not bathe in fat.

Bake for an hour and a half or two. Then set for 20 minutes at 200 degrees to form a golden crust.

Ready-made wild duck in the oven can be served piping hot. Bon Appetit!

To cook wild duck deliciously at home, you need to follow a number of recommendations and tips. First, it is not as fat as poultry. Secondly, it has a specific smell, similar to fish. You must first get rid of it by marinating the meat in wine or leaving it in the refrigerator for a couple of days.

Some stiffness of meat is inherent in a wild bird, which is why it is first soaked for quite a long time.

Basic rules for cooking wild duck at home

• If the duck was brought to you by hunters, you first need to pluck the feathers. To do this carefully, the carcass should be scalded with boiling water or dipped in a bucket of hot water for a couple of minutes. After that, hard feathers are removed faster
• Then you should sprinkle the duck with flour, rub it into the skin, singe the remains of the feathers on the fire of a gas burner
• Now we need to get rid of the insides. First, they cut off the head, paws, wingtips, why they make an incision on the stomach and pull out the giblets. The whole process is completed by a thorough washing of the carcass under running water.
• If you decide to bake the whole wild duck, the preparation is over. Otherwise, cut the carcass into small pieces

• To remove excess fat, small incisions are made on the skin with a sharp knife and removed with a toothpick.
• The prepared carcass needs to be kept in the refrigerator for a couple of days so that it reaches
• Use of bay leaves and strong smelling spices is not recommended. Enough pepper and salt
• Many housewives soak wild duck meat, so it becomes softer.
• For marinade, you can use white wine, mulled wine, vinegar
• If you rub the skin with coarse table salt, the duck will turn out in a tender, crispy crust.

After fulfilling all these requirements, it will not be difficult to cook a wild bird deliciously.

How to cook a whole wild duck in a roaster?

To deliciously cook a whole bird in a duckling dish, it is first rubbed with salt and lightly fried in a pan. This gives the meat softness, allowing excess fat to be rendered.
You will need:

• whole carcass
• 2 sour green apples
• 2 onions
• half a cup of any broth
• half a glass of red wine, preferably dry
• ground pepper, salt, juniper berries
• spoonful of potato starch
• two spoons of cream

Cooking:

• First you need to rub the wild duck with salt, pepper, preferably white, fry on all sides in a pan
• Then you should wash the apples, cut them into slices or cubes.
• We transfer the fried bird to the ducklings, cover with slices of apples, berries and onion rings. Pour it all with a mixture of red wine, broth and cream
• We put the closed duck in a hot oven, cook for about 2 hours
• To cook a wild bird deliciously, you need to periodically take it out and pour it over with fat, which is rendered from the carcass

The finished duck should be discussed, and pour the starch into the remaining juice from it, mix well. It will turn out a very tasty sauce, which is served separately.

How to cook soft wild duck with bacon?

You will need:

• whole carcass
• a piece of bacon weighing 100 grams
• half a pack of butter
• large onion
• vinegar for marinade 9%
• peppercorns and ground, salt, cloves

Cooking:

• Cooking wild duck at home can be tasty and fast enough. However, before that, it should be poured with vinegar, left to marinate for the whole night. Some housewives use sour milk or kefir for marinade. After that, we listen to the carcass, rinse very well with cold water
• We cut the bacon into small pieces, the onion into rings thick enough so that they do not fall apart during cooking
• Salt and ground pepper must be mixed, rub this mixture into the duck inside and out. It is not necessary to feel sorry for the salt, it will not work to oversalt
• In the cavity we put chopped bacon, onion, cloves and peppercorns, 6-7 things. Bay leaves are not used when cooking wild birds, it does not combine with the smell of their meat. This should be remembered so as not to spoil the taste of the dish.
• Melt the butter, pour into the bottom of the goose. We put the prepared carcass there, close the lid very tightly
• We put the duck in the oven, on the lowest shelf, cook like this for 2 hours. Every 20 minutes, you need to get the duckling, turn the carcass over, pour it with juice. You can add a little water so that the juice is not too thick, covering the top of the carcass

Before serving, cut the bird into pieces, pour them with thick juice. The meat turns out to be very soft, spicy, everyone who has tried it says that it is very tasty. If there is no lard at home, you can replace it with lard. In the absence of ducklings, you can cook the dish on a baking sheet, covering it with foil.

How to bake duck with cherry sauce?

If cherries ripen in the garden in summer, you can cook a wild bird with a sauce of these delicious berries. You just need to buy a bottle of red wine in advance.
You will need:

• large duck carcass, weighing about 2 kilograms
• half a kilo of fresh cherries, pitted
• 2 cups dry red wine
• salt and pepper

Cooking:

• First, the whole carcass must be coated inside and out with pepper, coarse salt, make several punctures with a fork
• Then you should place it in a tight plastic bag, you can wrap it with cling film. After that, the bird must be put in the refrigerator for 3 hours.
• We take it out of the refrigerator, remove the film, put it on a baking sheet and put it in the oven for an hour and a half. From time to time it is necessary to get a bird and water it with fat that has melted from under the skin
• Now we need to cook the cherry. Pour it with red wine, add salt, pepper, simmer over low heat under the lid for 5 minutes
• Pour the prepared duck with the prepared cherry sauce, simmer in the oven for another 10 minutes. We get it, cool a little. Cut into pieces

The finished dish already on the plates should be poured with cherry sauce, garnished with fresh cherries. This duck is tender, fragrant and amazing in taste. Wine with a diet of sharpness, spices - a spicy taste, cherries - a sweetish aroma. Everything together turns out delicious, looks beautiful.

How to cook stewed wild duck?

You will need:

• 1 medium sized carcass
• piece of pork with fatty layers
• 50 grams of butter
• 5 large ripe tomatoes
• 1 carrot
• any greens
• a glass of meat broth, you can chicken
• half a glass of apple cider vinegar
• pepper, salt, oil

Cooking:

• To cook the duck soft and juicy, it is better to cut the carcass into small pieces. Then marinate them with apple cider vinegar for 3 hours.
• We wash the pieces, coat with pepper, salt
• Tomatoes should be chopped in a food processor or blender. Grate the carrots, finely chop the greens with a knife
• We melt the butter at the bottom of the pan and the goose, put the carrots, chopped onions, greens, fry everything together with pieces of pork
• We spread the pieces of poultry on top, continue to fry, turning them over to the other side
• Now you can pour everything with hot broth, add chopped tomatoes. Close the lid, simmer over low heat until tender.

You can add more broth or hot water if needed. You need to stew the wild duck until the juice is reduced in volume by half. Pieces must sometimes be turned over, keep the lid closed. If you cook everything correctly, the dish turns out to be tender, tasty, spicy.

All these recipes are understandable even for beginners, simple to prepare. The main thing is to properly cut the carcass, soak it in water or marinade. For marinade, you can use vinegar, lemon juice, kefir, mineral water. From spices it is recommended to take only pepper.