Cooking wild duck in the oven. Wild duck in the oven recipe

Wild duck is not as fatty as poultry. Its meat is very tasty, although it is difficult to find on sale; most often game is served in restaurants. However, today you can meet many hunters who delight their mistresses with their prey. There are a lot of recipes for preparing this bird; it is used to make roasts, soups, baked in the oven, stewed with vegetables, etc. Today we will talk about how to cook wild duck at home. Of course, not every housewife can boast of her culinary abilities in preparing game, but this can be easily corrected, since there is nothing complicated about it, although the process itself takes quite a lot of time.

Preparing the bird

Before you start preparing any wild duck dish, it must be pre-processed. To do this, it is plucked using one of the known methods. We chose the dry method: the carcass is taken so that it hangs upside down. With quick jerks, feathers begin to be pulled out against their growth. First, they are removed on the chest, then moved to the back, neck and shoulders, the wings are plucked last. Next, before cooking the wild duck, the remaining hairs are removed with the blunt side of a knife, the carcass is dredged in flour and carefully seared over the burner. At the same time, the bird is well straightened so that there are no folds on the skin. The seared duck is thoroughly washed in water, removing soot and remaining flour.

Now you can start cutting, if the wild duck recipe requires it. If you plan to roast the bird in the oven, you should only remove the intestines and entrails. To do this, an incision is made near the anus, through which all the intestines are removed.

Removing specific odor

In most cases, wild duck meat has a specific fishy smell. To get rid of it, you need to pour enough water onto a large baking sheet so that it covers half of it, and then place the carcass there, and then put everything in a well-heated oven for five minutes. Then you need to turn the bird over and put the baking sheet back in the oven for five minutes. This effective method will help get rid of fishy smell. Now you can start cooking. Let's look at a few recipes.

Duck stewed in a frying pan

Ingredients: one wild duck carcass, salt and spices to taste, one lemon, two tablespoons of vinegar.

Preparation

In order to cook wild duck in the oven, you need to cut the prepared carcass into portions, which are then placed in a bowl. Each piece is rubbed with salt and spices. The ideal seasoning in this case is a mixture of black and red peppers, paprika, rosemary and sage, basil and cumin, marjoram and juniper. The juice from the lemon must be squeezed out and added to the meat along with grated zest and vinegar. Mix everything well, cover with a lid and place in a cold place for eight hours to marinate. During this time, the bird will be saturated with the aromas of spices and will become much softer.

Next, put the game in a frying pan and pour over the juice; if there is not enough juice, add half a glass of water, cover with a lid and simmer for about half an hour over medium heat. Then this recipe for cooking wild duck involves frying each piece on all sides until golden brown in the fat that has been rendered from the bird. The finished dish can be decorated with herbs and vegetables; it is served with lingonberry jam to give it more piquancy.

Wild duck shurpa

Ingredients: several wild duck carcasses, three hundred grams of lard, one kilogram of potatoes, half a kilogram of sweet pepper, half a kilogram of carrots, half a kilogram of tomato, a head of garlic, two spoons of tomato paste, one bunch each of parsley, dill and cilantro, as well as five black peppercorns, each two tablespoons of spices (coriander, suneli hops and cumin), five bay leaves and salt to taste.

Preparation

Today we will look at cooking wild duck outdoors. So, the carcasses need to be placed in a cauldron and filled with water so that it completely covers them, and a whole peeled onion should be added there. We put it on fire. The duck needs to be cooked for four hours, skimming off the foam periodically, without adding salt. To make the meat cook faster, the bird can be pre-cut into portions and fried. But then the dish will turn out a little fattier. In the meantime, prepare the remaining components.

Preparing ingredients for shurpa

Potatoes must be peeled, washed and coarsely chopped (do not cut small ones). Do the same with carrots. The onion is cut into half rings, the same is done with the bell pepper, the tomatoes are cut into large slices. The greens are washed and chopped, the garlic is divided into cloves and finely chopped. Next, the lard is cut into strips and placed in a frying pan, which is placed on another small fire, previously lit. When the lard acquires a golden hue, add onions and fry, then add carrots and continue to fry until tender.

So, let's look at how to cook wild duck over an open fire next. After four hours, add potatoes and salt to taste to the cauldron and cook for ten minutes. Then they put the prepared roast there and cook again for ten minutes. After this, add bell peppers and tomatoes and continue cooking for twenty minutes. Five minutes before the end of cooking, add spices, tomato paste and half of the pre-chopped herbs and garlic. At the last moment, one hundred grams of vodka is poured into the shurpa. The dish is ready!

Wild duck in Khanty-Mansiysk style

Ingredients: three wild ducks, three hundred grams each, two medium apples, one eggplant, one carrot, one zucchini, half a lemon, three hundred grams of lard, salt, as well as vinegar and spices to taste, one liter of carbonated unsalted water, one tangerine, herbs.

Preparation

Wild duck dishes like this are delicious. In addition, it is very satisfying and healthy; a male hunter will undoubtedly appreciate it.

So, pre-prepared carcasses must be soaked in mineral water for two hours. Then they are taken out, wiped with napkins and rubbed with salt and spices. The apples are cut into strips, salt and pepper, pour over lemon juice and leave for five minutes. After this, the ducks are stuffed with them and chopped tangerines; the holes are then not sewn up, but covered with strips of lard, securing it with toothpicks. Cut eggplants, carrots and zucchini into large pieces, salt and pepper them, sprinkle with vinegar, and leave for a few minutes. The lard is cut into slices one centimeter thick.

Wild duck in the oven

Next, prepare a baking tray. To do this, cover it with foil, bending the edges. Place a second layer of foil on top (do not fold the edges), and then a third. Next they place the prepared ducks, each of which is covered with lard. Vegetables are placed around the bird. Wrap them with foil where the carcasses lie (first with the third layer, then with the second). Place the baking sheet in a well-heated oven for twenty minutes. After this, the foil is unrolled to form a “basket”. The bird is watered with the resulting juice and placed back in the oven, with a bowl of water placed next to it. Every five minutes, the carcasses must be taken out and watered with juice. Do this until they acquire a golden hue. The readiness of the dish is checked as follows: pierce the duck with a toothpick; if no blood comes out, then it is ready.

The finished dish is sprinkled with lemon juice and decorated with herbs and baked vegetables. Such a hearty dinner will delight every family member.

Duck on coals with lard

Cooking wild duck on the grill does not require any special skill. This dish is quite simple, but satisfying and appetizing. For lovers of outdoor recreation, this is an excellent option for a good and tasty meal.

Ingredients: wild duck fat, three hundred grams of lard, red pepper, chicken seasoning, dried garlic, lemon and herbs.

Preparation

Place pre-prepared drake in a bowl, add spices to taste, lemon juice, and leave for an hour or two to marinate. Meanwhile, cut the lard into layers one centimeter thick. The bird is cut along the breast, crushed and laid out like tobacco chicken. Place the prepared lard on the bottom of the pan, and the duck on top, put them under a press for half an hour.

Before cooking wild duck, you need to light a fire and set up a grill. Then a layer of lard is placed on the mesh, the duck is placed on top, which is also covered with a layer of lard, and put on fire. At the same time, the garlic on the bird is absorbed into the skin thanks to the fat, so the carcass does not burn. The dish takes about an hour to prepare. The meat turns out tender and tasty. Don’t forget about the fire here; it needs to be extinguished with poultry marinade.

So, the wild duck, the recipes for which are varied, is ready. First put lard on a plate, and it is recommended to hold the bird over the fire for a few more minutes to obtain a golden crust. The dish is served with baked lard, herbs and vegetables.

Wild duck with cinnamon and tomatoes

Ingredients: three ducks weighing three hundred grams, six hundred grams of tomatoes, one spoon of cinnamon, one onion, one spoon of salt, one and a half spoons of sugar, one bunch of basil, a mixture of ground peppers, three spoons of olive oil, three spoons of sour cream.

Preparation

Let's look at how wild duck is cooked in a slow cooker. First of all, you need to rinse and dry the bird, then fry it in a frying pan on all sides to remove excess liquid. Then the skin is removed from the carcasses (pre-scalded with boiling water), and they are finely chopped. Add finely chopped onion, spices, chopped herbs, butter and sour cream. The dish is cooked for thirty minutes in a slow cooker. At the end of cooking, add starch (a teaspoon) and boil. The dish is ready! It can be garnished with basil sprigs, served with vegetables or with porridge.

Duck with rice (pilaf)

Ingredients: one wild duck carcass, one onion, two glasses of rice, half a spoon of savory, six cloves of garlic, salt and pepper to taste.

Preparation

Wild duck, the recipes for which we are considering, turns out tasty if cooked together with peeled giblets. So, they, together with the poultry, are cut into small pieces, filled with water and cooked until tender. The broth is poured into another container. The onion is chopped and added to the bird, the whole thing is fried, broth is poured in, washed rice, salt and spices, and garlic are added. All ingredients are mixed, covered with a lid and cooked like pilaf. Fifteen minutes before readiness, you can add chopped apples. Serve the finished dish on a large plate, garnished with sprigs of herbs and vegetables.

Finally...

Thus, the wild duck dishes, the recipes for which we have reviewed, are well suited both for every day and for a festive table. Game, cooked at home or outdoors, will delight every hunter. The meat of this bird is not as fatty as that of domestic duck, but contains no less nutrients. Moreover, the dishes turn out to be spicy and quite unusual, although they take a long time to prepare due to the fact that the muscle tissue of a bird living in the wild is quite dense. However, the time spent is fully compensated by a wonderful lunch or dinner, as well as words of gratitude from family and friends. Bon appetit!

Wild duck can be considered a delicacy, because it’s not every day that you come across such a product on the market. You can prepare dozens of dishes from it: stew with vegetables, cook soups, roast, fry and bake in the oven. I'll show you a fairly classic recipe - how to cook wild duck with apples, stuffed with rice.

Total cooking time – 12 hours 0 minutes
Active cooking time – 1 hour 0 minutes
Cost – average cost
Calorie content per 100 g – 103 kcal
Number of servings – 6 servings

Ingredients:

Duck – 1 pc. (game)
Rice – 100 g
– 200 g
Apple – 6 pcs.
Lemon – 0.5 pcs.
Onions – 1 pc.
Vegetable oil– 2 tbsp.
Salt - to taste
Black pepper - freshly ground to taste
Coriander – 0.5 tsp.
Bay leaf – 3 pcs.

Preparation:

First you need to carefully pluck the wild duck and singe it over an open fire. Wash and gut well, reserving the heart, liver and stomach (we will need them later when we prepare the filling).
There is an opinion among hunters that a gutted wild duck should be kept in the refrigerator for 2-3 days so that the taste of wild meat becomes more harmonious and the specific smell disappears.

Using tweezers, remove any remaining feathers from the skin.

Trim off any burned or unsightly areas of skin.

Rinse the duck thoroughly again under running water, outside and inside. Try to remove all blood clots and remaining lungs from the duck carcass.

Take the stored offal and wash it thoroughly.

Be sure to remove the gall gland. If you don't do this, you can ruin the whole dish. Remove the gland carefully so as not to damage it, otherwise the liver will be bitter and will have to be thrown away.

Another important point - be sure to remove the tail from the wild duck. By removing the gland, we will get rid of the unpleasant odor.

Dissolve 2-3 tablespoons of salt in 4 liters of water and add half a lemon cut into slices. Dip the duck into this water and place the bowl with it in the cold (refrigerator or balcony) for 8-10 hours.

If you succeed, you can try to get the shot out of the duck carcass. This is not easy to do, because the shot can damage the bone and get stuck in it or even go right through the duck’s body. I managed to get 2 pellets out with tweezers, since I saw the place where they hit. If you couldn’t get the shot, warn your guests or household members so that they eat the meat with caution and not damage their teeth with small pieces of metal.

After the specified time spent in a cold place, the duck in the lemon-salt solution will become noticeably lighter. Take it out and dry it with a paper towel.

You can stuff the duck with rice, buckwheat, pearl barley and even potatoes.
You can choose a side dish based on your preferences and diversify it with fried mushrooms or vegetables.

My family loves stewed wild duck with rice and pieces of offal.
For the filling, I chose short-grain rice (you can also use long-grain rice). I boiled half a glass of rice without bringing it to full readiness. I salted it. I threw the half-cooked rice into a colander.

Finely cut the offal (heart, liver and stomach) into cubes. Chop a large onion in the same way.
Heat the oil in a frying pan, fry the giblets first, and then add the onion. Season with pepper and add a pinch of salt to the roast.
Mix half-cooked rice with giblets fried with onions. Pour 2 tbsp into the filling. boiled water. This way the filling will be much juicier.

Season the duck with salt (about 1 teaspoon), pepper and coriander. Place one or two bay leaves inside the duck. Fill the duck tightly with the rice and giblets stuffing.

Place the duck in a casserole dish (if you don't have one, then in a thick-walled saucepan with a lid), breast side up, and cover with apples.

Take small apples so that they fit in the stewing container and can be placed on a dish with the duck. Another important nuance - choose firm varieties of apples. After 2 hours of stewing, soft apples will turn into mush and will not hold their shape. I used Champion apples.

Also, don’t forget to put the remaining bay leaves in the casserole dish. Pour half a glass of water into the duck and place it in the oven (before bringing the temperature in it to 200 degrees). After half an hour, check for the presence of water; if it has noticeably evaporated, then pour in another half a glass of boiling water. Pour the resulting juice over the duck carcass. The goose pan must be closed with a lid.

Simmer the wild duck for 1.5-2 hours. Of course, the braising time depends on the age and size of the duck.

The readiness of the meat can be determined by the juice that comes out when the duck breast is pierced. If it is not red, but transparent or light pink, then the meat is ready.

Use a grill if you have one (whether electric or gas). Open the lid of the casserole dish and leave under the grill for 4-6 minutes to achieve a golden brown crust.

Serve the wild duck hot, dividing it into pieces and placing the rice filling on everyone's plate. Since wild duck meat has its own special taste and aroma, I recommend that everyone offer a slice of lemon to sprinkle lemon juice on the wild duck meat.

At the beginning of the hunting season or during its height, 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 may taste unpleasant. In most cases, this is due to the fact that the carcass has a specific marsh and fishy smell.

Not everyone likes this aroma, so a mandatory step is the primary processing of the duck, which consists of proper gutting and further use of the necessary ingredients during 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 this recipe.

As for teal or dives, they can also be baked, but they are mostly fried and stewed over low heat. In addition, diving ducks smell very strongly of fish, so they are thoroughly marinated before going into the oven.

How to cook wild duck in the oven?

Before the baking process itself, the duck carcass must undergo special processing in all respects, so that later it does not create additional difficulties for the cook.

If you have a carcass with feathers in your hands, then you should definitely rid it of them, that is, take it and pluck it. There are two ways to do this.

Plucking should begin with the chest, back and neck, and then move on to the wings. Next, it is recommended to roll the entire carcass in flour and treat it with a gas burner so that there are no feather residues left.

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

To do this, the duck is immersed in a container of hot water for a few 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 completely differently. They simply remove the skin and feathers from the bird.

Sometimes you can hear that game is cooked directly in the fire without removing the feathers. It is placed in clay, and after a while it is taken out already cooked over a fire. The feathers fall off on their own 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 while eating them.

Now comes the stage of gutting the insides 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 need to be cut off. Next, everything is washed well 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 it in the oven. Some claim that during this time the unpleasant fishy smell of the duck disappears.

At this stage, the preparation of the carcass is completed for further preparation 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 the duck thanks to the apples and lemon.

Required ingredients:

wild duck carcass – 1 pc.;
apples with 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;
Add ground cloves, coriander and black pepper to taste.

The process of cooking duck in the oven

If the bird has not yet been plucked and processed according to the rules described above, then this should be done now.
Take the onion and cut it into half rings, and the apples should be cored and cut into slices.
The lemon must be divided into two parts. Peel one half and then cut into thin slices. You just need to squeeze out the juice from the other half.
Next, mix lemon juice, olive oil, spices and salt. All this mixture needs to be rubbed on the inside and outside of our duck. In this state, the duck should marinate for thirty minutes.
Now the carcass needs to be stuffed inside with onions, lemon, rosemary and apples.
The oven must be heated to 220 degrees so that game can be sent there. Before this, the carcass should be sewn up in the 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.
Take a baking sheet and grease it with oil. Next, place a few slices of apples on it, and then send the duck there. Then pour a little water, cover everything with foil and into the oven.
When thirty minutes have passed, you need to remove the bird from the oven, remove the foil and pour over it the juice that has formed during this time. Next, the duck should remain in the oven for another 30 minutes. If just a little red juice appears from under the foil, then this is a clear sign that the game is completely cooked.

Baked duck with potatoes

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

You will need the following ingredients:

wild duck – 1 pc.;
onion – 2 heads;
olive oil – 5 tbsp. spoon;
potatoes – 4 pcs.;
black and red pepper you need to take 1 teaspoon;
salt – 1 tsp.

Cooking process

Take one teaspoon each of salt, black and red pepper. Mix all this in a separate bowl.
Next, you need to rub the entire carcass with this mixture on all sides. Be sure to do this with extra enthusiasm inside the bird. Now you can leave it in this position for about half an hour, but many people immediately proceed to the next stage.
Now take a cast iron frying pan and pour olive oil into it heartily, and then place the carcass. The oven should be heated to 220 degrees by this time. During the first 25 minutes, the duck should be baked, and then the degree should be reduced to 180 and potatoes should be added to the pan along with onion quarters.
When another twenty-five minutes have passed, the duck needs to be removed from the oven and poured over it with the juice that formed during the baking process, and then put back into the oven.
The next twenty or thirty minutes should be enough for the duck to cook completely. You can check readiness with a knife. If clear juice comes out of the carcass when pierced, then the game can be eaten.

Conclusion

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

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

Duck meat is an incredibly tasty, but specific product. To cook this wild bird deliciously, you need to know how to do it correctly, so as not only not to spoil the meat, but also to reveal the flavor.

Preparing the bird

Most often, a wild duck ends up on the table in its original form - with feathers, unprocessed and ungutted. Therefore, first of all, we need to prepare her for further manipulations:

Pour boiling water over the bird or place it in a container of boiling water for a couple of minutes. This will make it easier to remove the feathers, and they will not fly around the room. If it is possible to do this in an open space, then it is better to take advantage of this opportunity;
To remove small feathers and hairs that are not visible to the eye, the duck must be slightly scorched over a fire. You can do this with a gas stove, or with a torch. To prevent the bird's skin from being particularly damaged, you need to rub it with flour or coarse bran;
Next you need to remove the fraction. This is done to protect the teeth of those who will eat the duck, because iron can easily break a tooth;
Once the outside of the duck looks familiar, it’s worth working on its insides. First, use a sharp knife to separate the ends of the wings, head and legs. The head and other innards can be saved for making soups, stews and other dishes. Then remove the giblets and intestines with the esophagus. This can be done through an incision in the abdomen;
As soon as unnecessary parts are removed, wash the bird thoroughly inside and outside with cold water with high pressure;
To get rid of the specific smell of swamp and fish, the bird is kept in the refrigerator for several days, so not only will the smell disappear, but the bird will also “ripen”;
If you don’t want to wait, but the smell bothers you, you will have to cut off the skin and the top layer of fat.

After all the manipulations done, all that remains is to choose a recipe and cook the bird!

Wild duck shulum

Ingredients	Quantity
wild ducks (meat is taken based on the number of people) -	a couple of carcasses
potato -	4 things.
carrot -	one big one
onion -	one big one
sour apple -	1 PC.
tomato -	1 PC.
vegetable oil -	for frying
salt, garlic and peppercorns -	taste
Cooking time: 120 minutes	Calorie content per 100 grams: 280 Kcal

Shulum is a delicious soup that is prepared from any meat so that there is a lot of meat. Shulum is tasty with a variety of meats, but it is especially tasty to cook it from wild duck according to an old recipe.

Chop the carcasses into portions and quickly fry until golden brown in vegetable oil in a cauldron;
Then add water and bring to a boil;
As soon as the shulum boils, skim off the resulting foam, add salt and put in the whole peeled onion;
Reduce heat, cover the cauldron and cook the meat for an hour and a half;
Remove the onion an hour after the soup boils;
Peel carrots and potatoes and cut into cubes;
As soon as the onion is removed, throw carrots, peeled and cut into large pieces of tomato, and a whole sour apple into the soup;
Throw potatoes and chopped garlic along with pepper into the soup an hour after the start of boiling;
As soon as the apple begins to boil, remove it and throw it away;
As soon as the potatoes and meat are ready, turn off the heat and pour the soup.

Soup recipe

It is best to cook duck in this way directly in nature; it is in such an environment that the meat turns out especially tasty. But you can also prepare an equally delicious soup at home.

Products:

duck meat – 1.5 kg;
onions - 2 pcs.;
tomatoes – 2 pcs.;
potatoes – 4 pcs.;
carrots – 2 pcs.;
salt, pepper to taste;
pickled cucumbers – 2 pcs.;
a bunch of green onions.

Cooking time: 3 hours.

Calories: 220 calories.

Cut the prepared carcass into medium pieces, place in a cauldron or saucepan with thick walls, add water and cook;
As soon as the broth boils, remove the foam, add salt and pepper, and then cook over low heat under the lid for 2.5 hours until done;
As soon as the meat is ready, increase the heat and let the broth boil again;
Place potatoes, onions and carrots (all peeled and cut into cubes) into the broth;
Boil the vegetables for 20 minutes, and then add finely chopped cucumbers and tomatoes to them. Cook for another 15 minutes;
While the vegetables are cooking, you can remove the meat and separate it from the bones. You don't have to do this;
Place the boneless meat in a cauldron and bring the soup to a boil again. Turn off the heat and pour into plates, garnish with chopped onion.

Roasted wild duck with apples

Apples and duck are a traditional combination that has appeared on holiday tables for hundreds of years. This is because baked wild meat with tender, slightly sour apples is incredibly tasty. How delicious is it to bake a whole wild duck in the oven? We will tell you further in order.

Products:

wild duck – 1 pc.;
2 green apples;
cloves – 3 pcs.;
rosemary – 1 pc.;
spices to taste;
coarse salt;
olive oil for greasing;
medium bulb.

Time spent: 40 minutes.

Calories: 230 calories.

Stewed poultry in a slow cooker

How to cook wild duck in a slow cooker? Of course, put it out. Usually the game turns out a little dry, but using a slow cooker you can cook this bird extremely juicy along with vegetables.

wild duck meat – 1.5 kg;
carrot;
bulb;
a bunch of greenery;
water – 1 liter;
vegetable oil for lubricating the bowl;
salt – ½ tsp;
spices (ground ginger, thyme, rosemary, bay leaf) - to taste.

Required amount of cooking time: 120 minutes.

Calories: 240 calories.

Cut the duck into 4 or more pieces, so that small portions come out;
Grease the multicooker bowl with oil. Place the duck in it;
Peel the vegetables and cut everything into half rings. Finely chop the greens;
Place vegetables and herbs on the meat;
Boil water, add all the spices to it and pour into the slow cooker;
In the menu, select the “Extinguishing” mode and set the time - 1.5 hours;
As soon as the timer sounds, remove the meat and serve with vegetables and any side dish.

Spit-roasted duck meat with fruit sauce and rice

This is a very unusual recipe for cooking duck meat. The dish should be cooked on a spit, which will allow you to get juicy meat, and the fruit sauce will add a special piquancy. It is recommended to take a handful of yellow rice as a side dish.

Ingredients:

duck – 1 pc.;
rice – 1 glass;
sour cream – 4 tbsp. l;
orange juice – ½ cup;
diced pineapples – 1 cup;
diced apples – ½ cup;
spices to taste.

Cooking time: 1 hour.

Calories: 270 calories.

Prepare the duck carcass, wash it and dry it well with a towel;
Rub the duck skin well with salt, pepper and other spices to taste;
Place the carcass on a spit and fry for 50 minutes;
If the spit is electric, then there is no need to turn the meat, but if it is manual, then turn it every 5-10 minutes so that the meat is evenly fried;
Coat the duck with sour cream on each side, then turn it over and grease it again;
While the duck is heating on the spit, you need to prepare the side dish and sauce;
Boil the rice in 2 cups of boiling water until tender;
Place apples, pineapples and juice in a blender and mix well until smooth;
Serve the finished meat with rice, topped with fruit sauce.

Culinary secrets

Cooking game is always a little difficult, since it does not often appear on the table and there are few skills in handling this meat. But if you carefully read recipes and use culinary tricks, then there will be nothing difficult in deliciously preparing and serving wild duck. Little secrets are:

The specific odor is easily removed along with the skin and subcutaneous fat of the bird. If you want to preserve them, then you need to place the bird in a container with cold water and boil it, keep it in boiling water for a couple of minutes, then drain the water and cook the bird further according to the recipe;
If the duck is being cooked on a grill or spit, it is worth placing a tray under it and collecting the draining fat and juices in order to baste the duck with these liquids again;
Lingonberry and juniper jam goes well with duck meat;
If you marinate the duck a little before cooking or soak it in water with lemon (you can use wine), the resulting meat will be spicy and juicy;
Duck giblets and head can be used in soups and stews.

Using these simple tips, you can learn how to cook wild duck quickly and tasty. However, it is worth remembering that this meat is very difficult for the stomach and you should not eat it often or in large quantities. Everything is good in moderation!

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