Wild bird is less fat than domestic and specific in taste. To make a tasty dish, you need to know all the subtleties. We will tell you how to cook a wild duck correctly and as a result get tender and flavorful meat.

Preparing the bird for cooking

To get delicious dishes, you need to properly prepare the bird:

  1. Poultry preparation begins with plucking. To simplify the process, it is necessary to pour the carcass with steep boiling water. Or lower for three minutes in hot but not boiling water.
  2. Remove all feathers. To get rid of short feathers that cannot be reached by hand, singe the bird on fire. This process will be more effective if you grate the carcass with flour in advance.
  3. Then find and remove the grains that can break your teeth.
  4. Gut the duck. Cut off the legs, head, tips of the wings and the esophagus with the intestines. Cut the areas soaked in bile. Rinse thoroughly.

Experienced hunters recommend not immediately start cooking, but hold the cake for three days in the refrigerator. This will help to make the taste harmonious and remove a specific aroma.

Oven baked wild duck

The wild duck in the oven is tender and soft. Lingonberry jam favorably emphasizes the taste of game, making it more saturated.

Ingredients:

  • black pepper;
  • lingonberry jam;
  • wild duck - 1700 g;
  • sea ​​salt - 4 tbsp. spoons.

Cooking:

  1. Trim excess fat from a gutted carcass.Grate the inside and out with plenty of salt and pepper. Place the baking rack on a baking sheet. Lay out the duck.
  2. Preheat the oven. 230 degree mode. Place a baking sheet. Bake for an hour and a half. Every half hour, pour over the allocated fat.
  3. Serve the bird with cranberry jam. Https: //www.youtube.com/watch? V = TwhEt4jHM0w & t = 69s

Tasty first course

To make the soup tasty and aromatic, strictly observe the recommended proportions and do not digest. Wild duck soup is healthy and satisfying.

Ingredients:

  • sea ​​salt - 1.5 tsp;
  • wild duck meat - 430 g;
  • water - 2100 ml;
  • potatoes - 550 g;
  • carrot - 1 pc.;
  • greens - 65 g;
  • onion - 1 pc.;
  • sour cream - 50 ml;
  • tomatoes - 3 pcs.

Cooking:

  1. To boil water. Chop game into portions. Pour boiling water. When the liquid boils, add salt. Remove foam. Boil for an hour and a half.
  2. Chop the onion. Chop the carrots. Send to broth. Cook for 8 minutes.
  3. Chop the potatoes. Put in soup. Boil a quarter of an hour. Pour in sour cream. Boil.
  4. Chop the tomatoes. Add to the finished soup along with chopped herbs. To salt. Sprinkle with pepper. Serve right away.

How to stew with potatoes in a slow cooker

Cooking a wild duck is not difficult, knowing the subtleties of cooking.

To duck meat turned juicy and thawed in the mouth, you should cook it for a long time, but do not overdry.

The slow cooker creates ideal conditions and helps to control the entire process.

Ingredients:

  • wild duck - 350 g;
  • salt;
  • Lavrushka - 2 leaves;
  • duck fat - 110 g;
  • spice;
  • water - 240 ml;
  • potatoes - 550 g;
  • onion - 1 pc.;
  • carrot - 1 pc.

Cooking:

  1. Thin half rings will need to chop the onion. Carrot - sliced.
  2. Slice duck fat. Put in the bowl. Turn on the “Preheat” mode. Timer - 5 minutes.
  3. Switch to "Frying". The fat will melt faster and become golden. Get the greaves.
  4. Put onion in fat. Two minutes later, a carrot. Three minutes later toss the duck pieces. Fry for 7 minutes.
  5. Chop the potatoes. Send to the bowl. Salt and sprinkle with spices. Throw a lavrushka. Pour in water.
  6. Close the appliance. Switch to "Extinguishing". Turn the timer for 120 minutes.

Wild duck shulum

A hunting dish that is usually cooked at the stake. All components are necessarily cut in large pieces.

Ingredients:

  • black pepper;
  • carrot - 1 pc.;
  • salt;
  • onion - 4 pcs.;
  • vegetable oil - 60 ml;
  • wild duck - 3 carcasses;
  • tomatoes - 4 pcs.;
  • dill - 25 g;
  • bell pepper - 2 pcs.;
  • apple - 1 pc.;
  • hot pepper - 2 pcs.;
  • potatoes - 5 pcs.;
  • garlic - 8 cloves.

Cooking:

  1. Chop greens. Scorched duck. Gut and chop into pieces. Chop the onion. Pepper - half rings. Grind tomatoes. Chop the carrots.
  2. Chop the garlic cloves. Cut apple. Remove the seeds. Cut into slices. Chop the potatoes.
  3. Place duck pieces in a cauldron. Fill with oil. Fry for half an hour. Throw carrots, followed by onions. After a quarter of an hour, pour the products with boiling water. The liquid should fill the cauldron almost to the top. Boil for an hour and a half.
  4. Throw potatoes. After a quarter of an hour, the remaining products. Salt, sprinkle with spices. Cook for a quarter of an hour.
  5. Close the lid and insist without fire for a quarter of an hour. Https: //www.youtube.com/watch? V = gIc-I49X9Eo

A simple recipe for a lolly

Cooking game does not have to be cut. The whole carcass is cooked, which helps the meat stay juicy.

Ingredients:

  • salt;
  • dry red wine - 0.5 cups;
  • cream - 50 ml;
  • wild duck - carcass;
  • spice;
  • apple - 2 large;
  • onion - 2 pcs.;
  • pepper;
  • water - 0.5 cups.

Cooking:

  1. Grate game with spices, pepper and coarse salt. Pickle for three hours. Put in a pan and fry on all sides.
  2. Chop apples. In the form, slices or cubes are suitable. Chop the onion.
  3. Move the carcass to the carcass. The back should be up. Put apples on all sides and sprinkle with onions.
  4. Mix cream and wine with water. Water the carcass. Close the lid.
  5. Move to the oven. Stand for two hours.
  6. For juiciness, periodically water game with allocated fat.Be sure to dry the prepared carcass before serving.

Bonfire game

Delicious wild duck meat has a delicate flavor. It is customary for hunters to cleanse the bird immediately after the hunt and prepare delicious dishes at the stake.

Ingredients:

  • wild duck - carcass;
  • water - 1600 ml;
  • coarse salt - 8 tbsp. spoons;
  • pickled mushrooms - 2 cans;
  • thin slices of bacon - 500 g.

Cooking:

  1. Pluck feathers and scorch the carcass. Cut off excess fat.
  2. Dissolve salt in water. Place the prepared duck. Set aside for half a day.
  3. Put mushrooms in the center of the carcass. Fix the edges with wooden skewers.
  4. Wrap the bird with greasy slices. To twist with twine. Put on a skewer.
  5. Fry over a bonfire. The fire must be strong. When a golden crust appears, move to a weaker heat. Constantly turning over to languish for about an hour.

Skewered wild duck with fruit sauce and rice

There is nothing tastier than prey prepared immediately after the hunt. Bonfire impregnates meat with a special aroma. The duck will turn out tender and satisfying.

Ingredients:

  • sea ​​salt;
  • wild duck - carcass;
  • orange juice - 130 ml;
  • pepper - 1 teaspoon;
  • pineapple juice - 130 ml;
  • sour cream - 5 tbsp. spoons;
  • diced pineapple - 1 can;
  • yellow rice - 1 cup;
  • apple - 1 pc.

Cooking:

  1. Remove feathers from the carcass. To gut. Scorch over a bonfire. Cut off fat. To salt. Sprinkle with pepper. Insist a couple of hours.
  2. Boil rice. Place in the center of the duck. Fix the edges with toothpicks. Put on a skewer.
  3. Constantly turning over to fry an hour. Dip the silicone brush regularly in sour cream and grease the carcass.

Grate the apple. Fry with pineapples for five minutes. Pour juice. Stew for 3 minutes. Water the finished duck.

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