How to cook a whole wild duck in the oven. Wild duck recipe

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

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

1. Poultry preparation begins with plucking. To simplify the process, you need to pour boiling water over the carcass. Or put it in hot but not boiling water for three minutes.
2. Remove all feathers. To get rid of short feathers that cannot be removed by hand, singe the bird over a fire. This process will be more effective if you rub the carcass with flour in advance.
3. Next, find and remove any pellets that could break your teeth.
4. Gut the duck. Cut off the paws, head, wing tips and esophagus with intestines. Cut off areas soaked with bile. Rinse thoroughly.

Wild duck baked in the oven

Wild duck in the oven turns out tender and soft. Lingonberry jam favorably emphasizes the taste of game, making it richer.

Ingredients:

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

Preparation:

1. Trim excess fat from the gutted carcass. Rub the outside and inside generously with salt and pepper. Place a roasting rack on a baking sheet. Place the duck.
2. Preheat the oven. 230 degree mode. Place the baking sheet. Bake for an hour and a half. Every half hour, pour over the released fat.
3. Serve the bird with lingonberry jam. https://www.youtube.com/watch?v=TwhEt4jHM0w&t=69s

Delicious first course

To make the soup tasty and aromatic, strictly follow the recommended proportions and do not overcook it. Wild duck soup is healthy and satisfying.

Ingredients:

• sea ​​salt – 1.5 teaspoons;
• 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.

Preparation:

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

How to stew with potatoes in a slow cooker

Cooking wild duck will not be difficult if you know the intricacies of cooking.

To make duck meat juicy and melt in your mouth, you should cook it for a long time, but do not dry it out.

The multicooker creates ideal conditions and helps control the entire process.

Ingredients:

• wild duck – 350 g;
• salt;
• bay leaf – 2 leaves;
• duck fat – 110 g;
• spices;
• water – 240 ml;
• potatoes – 550 g;
• onion – 1 pc.;
• carrot – 1 pc.

Preparation:

1. You will need to cut the onion into thin half rings. Carrots - slices.
2. Chop the duck fat. Place in a bowl. Turn on the “Heating” mode. Timer – 5 minutes.
3. Switch to "Fry". The fat will melt faster and turn golden. Get the cracklings.
4. Place onion in fat. After two minutes, carrots. After three minutes, add the duck pieces. Fry for 7 minutes.
5. Chop the potatoes. Place into a bowl. Salt and sprinkle with spices. Throw in the bay leaves. Pour in water.
6. Close the device. Switch to “Extinguishing”. Turn the timer to 120 minutes.

Wild duck shulum

A hunting dish that is usually cooked over a fire. All components must be cut into large pieces.

Ingredients:

• black pepper;
• carrot – 1 pc.;
• salt;
• onions – 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.

Preparation:

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

A simple recipe in a duck pot

There is no need to cut up the game for cooking. The carcass is cooked whole, which helps the meat remain juicy.

Ingredients:

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

Preparation:

1. Rub the game with spices, pepper and coarse salt. Marinate for three hours. Place in a frying pan and fry on all sides.
2. Slice the apples. The shape is suitable for slices or cubes. Chop the onion.
3. Move the carcass to the duck roaster. The back should be up. Place apples on all sides and sprinkle with onions.
4. Mix cream and wine with water. Water the carcass. Close the lid.
5. Transfer to the oven. Leave for two hours.
6. For juiciness, periodically baste the game with the fat that is released. Before serving, be sure to dry the cooked carcass.

Game cooked over a fire

Delicious wild duck meat has a delicate taste. It is customary for hunters to clean the bird immediately after the hunt and cook delicious dishes over the fire.

Ingredients:

• wild duck - carcass;
• water – 1600 ml;
• coarse salt - 8 tbsp. spoon;
• pickled mushrooms – 2 jars;
• thin slices of lard – 500 g.

Preparation:

1. Pluck the feathers and singe the carcass. Trim off excess fat.
2. Dissolve salt in water. Place the prepared duck. Set aside for half a day.
3. Place mushrooms in the center of the carcass. Secure the edges with wooden skewers.
4. Wrap the bird in lard slices. Wrap it with twine. Place on skewer.
5. Fry over a fire. The fire must be strong. When a golden crust appears, move to a lower heat. Simmer constantly turning over for about an hour.

Spit-roasted wild duck with fruit sauce and rice

There is nothing tastier than prey cooked immediately after a hunt. The fire will imbue the 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. spoon;
• diced pineapple – 1 can;
• yellow rice - 1 cup;
• apple – 1 pc.

Preparation:

1. Remove feathers from the carcass. Gut it. Sear over the fire. Cut off the fat. Add some salt. Sprinkle with pepper. Leave for a couple of hours.
2. Boil the rice. Place in the center of the duck. Secure the edges with toothpicks. Place on spit.
3. Fry for an hour, turning constantly. Regularly dip a silicone brush in sour cream and lubricate the carcass.

Grate the apple. Fry with pineapples for five minutes. Pour in juice. Simmer for 3 minutes. Drizzle over cooked duck.

If the husband is a passionate hunter, then this article will be very useful for wives. No more searching for information on how to prepare poultry for consumption, what can be cooked from wild duck, and so on. Everything is here!

We will also try to consider how to cook wild duck so that your dish becomes “number one” on the holiday table.

Cooking wild duck is not that 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 can be solved! Your dish will be remembered for a long time among your loved ones or friends only with delight. So, let's cook wild duck!

Bird species

There are several species of these birds. Each has its own characteristics. One type is suitable for frying, another - for stewing, the third - 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 that of other species. Mallard is suitable for both stewing and frying.
2. Teal weighs little. Total from 300 to 500 g. Also suitable for frying and stewing.
3. Diving duck. The most delicious of the diving species is the red-nose duck. 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 duck has a fairly strong fishy odor. It must first be kept in the marinade.

How to properly prepare game

If the bird comes 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 method. The carcass must be picked upside down by the legs. With very quick movements, pull out the feathers against the growth direction. First remove on the chest, then on the back, shoulders and neck. The wings should be plucked last. Then, using the blunt side of a knife, remove the remaining small feathers and hairs, carefully roll the carcass in flour and scorch it over the fire. Afterwards, wash off all remaining flour and soot from the carcass in running water. This method is best used outside the home, for example, if you are in nature or at the dacha, since a lot of feathers and fluff will fly off the carcass.
2. Hot method. Pour boiling water over the carcass or leave for 5 minutes. Then take out the carcass and remove all the feathers and fluff. Just as in the first case, roll the bird in flour and scorch it over a fire to remove small hairs and feathers.

After the first preparatory step, there is one more important one. All pellets must be removed from the meat. If this action is ignored, then most likely the shot will hit one of your guests and may break his tooth.

The next step is to gut the carcass. Remove the head, paws, wing tips and the entire intestine along with the esophagus. Then make a cut in the abdomen, take out all the tripe and rinse thoroughly under the tap.

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

Recipes

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

In the duck house

The following simple recipe will help you cook wild duck deliciously in a duck pot. Here the bird is cooked whole; there is no need to cut it into portions.

Ingredients:

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

Cooking method:

1. Rub salt, spices and pepper into the bird carcass. Fry.
2. Prepare the apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
3. Cut the onion into rings.
4. Place the fried carcass in the duck pot, back up, and cover with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
5. Place the duckling in the preheated oven for 2 hours.
6. To make the bird juicy, you need to water it with the released fat from time to time.
7. Cooked poultry should be dried before serving.

Game in the oven

Consider a recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe because you need to let the bird sit 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. Cut the peeled vegetables into cubes.
2. Place the carcass in a deep pan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
3. Then remove it from the marinade, salt and pepper the inside. Fry until golden brown. Next, put it in a baking dish, cover it with vegetables from the marinade, and pour oil over it.
4. Cover with foil and place in a preheated oven for 50 minutes. Periodically remove the duck and baste it with the released juice and remaining marinade.
5. Divide the baked duck into parts, beat the vegetables and remaining juice with a blender. Simmer the duck along with the resulting sauce.

Roast

Roast wild duck is very aromatic and tasty! This preparation of wild duck does not take much time, since the bird does not need to be kept in the marinade.

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, add a whole peeled onion and a bunch of parsley. This is necessary to eliminate a specific odor.
2. Then drain the broth, add fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, place the tomatoes in water.
3. Chop the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skins, chop with a blender, and put the prepared tomato mass back into the broth with the duck.
4. Also add fried onions, peppers, garlic, and cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
5. Then let the dish sit under the lid closed for another 10 minutes.

Shurpa soup

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

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. Divide the duck into parts and fry in a frying pan with vegetable oil. Then transfer to a saucepan with already boiling water. Cook until done, skimming off the foam.
2. Chop carrots and onions and fry. Send them into boiling soup, add potatoes cut into cubes.
3. After 10 minutes, add chopped pepper, 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 a press, is also added to the boiling soup. Next add the greens and mix everything thoroughly.
6. Then remove from heat and let the soup sit for another 10-15 minutes.

Duck cooked on fire

Cooking game at home requires a lot of effort. But if you are outdoors, you can use the following recipe. How to cook duck over a fire? Quick and hassle-free, you don’t even have to pluck the duck!

Gut the carcass, coat it with wet clay, bury it under a fire and bake for 2-3 hours. After digging up 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 teal? First you need to prepare the bird: pluck it, remove the entrails, etc. Take a small apple, preferably an Antonovka, and place it inside the bird. Season with salt and pepper, wrap in foil and place in the oven for 1.5 hours. Bon appetit!

Stewed game

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

Ingredients:

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

Cooking steps:

1. Rinse the carcass thoroughly and fill with cold water. Keep the bird in the water for two hours.
2. Then divide into portions, add pepper, salt, and fry.
3. Transfer the meat to the duck pot, add wine, butter, 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 entrails and rinse.
2. Cut into pieces, rub them with pepper, garlic, and 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 the marinated duck to the vegetables and fry.
5. Place everything in a duck casserole, add potatoes to the duck, pour water, add salt, pepper, herbs and chopped garlic.
6. Place in an oven preheated to 200°C and simmer for an hour and a half.

What to serve the bird with

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

Wild poultry goes especially well with rice or buckwheat porridge. Potatoes also go well together. 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 will go well with fried poultry. But they are served separately from each other.

The following trick will help you serve game effectively. First, place fruits on the dish, for example, apples, pineapples, oranges, and place portions of duck on top. Pour sauce over the top of the game and sprinkle with herbs.

Culinary tricks

For example, how to cook wild duck without smell? To make game lose its natural smell, the easiest way is to marinate it or boil it in salted water with herbs and vegetables until half cooked.

This leads to the second question. How to marinate wild duck?

There are a great many ways to marinade. The simplest is a marinade made from red or white wine with the addition of 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 point: how to soak a wild duck? If you don't have time to marinate the game, you can simply soak it. For example, in water with added 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 wild bird. All wild duck recipes are not so difficult to execute; even a novice housewife can handle them.

Video

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

Wild duck is not as fatty as its domestic counterparts, fattened on farms and poultry farms, but it is also unlikely to be suitable for dietary nutrition. In addition, its meat is a rather specific product, so in order for it to be tasty, you need to know some tricks..

How to prepare a duck for further use

If you received the hunting trophies in the form in which they flew and quacked, then you will first have to do some manipulations with the duck.

Some hunters advise not to cook the duck immediately after gutting, but to keep it in the refrigerator for 3-4 days. It is believed that this way the game will “ripen”, its taste will become more harmonious, and the specific smell will disappear. In addition, to get rid of the fishy “aroma,” the skin of the duck is often cut off along with all the subcutaneous fat.

Now decide how you will cook the duck. If you decide to bake it whole, then you can start cooking, but if you are going to boil, fry or stew it, then cut it into portions.

By the way, our distant ancestors often did not “bother” with plucking. They simply gutted the duck and coated it with wet clay, and then buried it under the fire and waited for 2-3 hours, periodically adding a fresh portion of wood to the fire. After this, the clay ball was broken, and all the feathers fell off along with the shards.

You can try this cooking method if you are somewhere in nature, where you can make a fire right on the ground and at the same time you have a sufficient amount of clay at your disposal.

Wild duck recipes

Wild duck, like any other bird, is fried, boiled and baked. The only thing you need to remember is that this type of game, especially its small variety, is not very “friendly” with bay leaves, as it negatively affects its taste. And other aromatic herbs and spices, except salt and pepper, are also best not used too actively.

Baked duck with lingonberry jam

Cooking wild duck at home

Lingonberry jam harmoniously emphasizes the taste of baked duck, so it is often used as a sauce when serving this game.

Ingredients:

• Coarse salt - 4 tbsp. spoons,
• Ground black pepper - to taste
• Lingonberry jam - to taste.

Preparation:

Remove excess fat from the plucked and gutted wild duck carcass, and then generously rub it inside and out with salt and ground black pepper. Place the bird on a baking sheet with a roasting rack. Cook in an oven preheated to 230 degrees for 1 hour 40 minutes, basting the duck with any juices released from it every half hour.

After this, remove the bird and let it “rest” for 15-20 minutes. Then cut it into portions. If the breast is meaty, cut into thin slices. Serve the duck on the table along with a bowl of lingonberry jam and any low-fat side dish, for example, boiled potatoes or buckwheat porridge.

Advice from the site: If you don’t have a baking sheet with a wire rack, then make a “pillow” of coarsely chopped vegetables - carrots and onions. Or place the bird on several tight wads of foil, evenly distributed on the tray.

Marinated roast wild duck

Cooking wild duck at home

Sometimes wild duck meat smells like fish, and in order to drown out this smell, it is better to marinate the game first.

Ingredients:

• Wild duck – 1 pc. (carcass weighing 1.5-1.7 kg),
• Onions (large) – 2 pcs.,
• Vinegar – 4 tbsp. spoons,
• Salt, ground black pepper - to taste,
• Butter – 150 g.

Preparation:

Cut the plucked and gutted wild duck into portions and rub them with salt and pepper, cut the onion into large half rings, put everything in a bowl and mix with vinegar. Place under pressure for 10-12 hours. Then melt the butter in a duck pot or in a frying pan with thick walls, squeeze out the duck parts from the marinade and place them in the roasting pan, skin side down, fry over high heat for 5 minutes.

Then turn the pieces over, reduce the heat to medium and cook, turning again periodically, for another 20-25 minutes. The main thing is not to dry out the game. Therefore, as soon as the juice that is released when the meat is pierced becomes transparent, the duck must be turned off.

Serve the roast duck with the boiled potatoes, drizzled with the fat left over from cooking the bird. Or, if you want a lower-calorie dish, garnish the game with lettuce, tomatoes or cucumbers and boiled rice with green onions.

Wild duck stew

Cooking wild duck at home

Of course, it is best to cook such a stew over a fire, but you can cook it at home, as long as you have a cast iron pot or at least a thick-walled pan.

Ingredients:

• Wild duck – 1 pc. (carcass weighing 1.5 kg),
• Onions (medium) – 2 pcs.,
• Potatoes (medium) – 4 pcs.,
• Carrots (medium) – 2 pcs.,
• Tomatoes (large) – 2 pcs.,
• Pickled cucumbers (medium) – 2-3 pcs.,
• Coarse salt - to taste
• Black peppercorns – 10-15 pcs.,
• Green onions – 1 bunch.

Preparation:

Cut the plucked and gutted wild duck into small pieces, place in a cast iron pot and pour cold water almost to the top of the container. Bring to a boil, skim off the foam, add salt and black peppercorns, cover with a lid and simmer the bird over low heat for 2-2.5 hours until the meat is completely soft. Then let the broth boil again and add vegetables (onions, carrots, potatoes) cut into medium cubes.

Cook for another 20 minutes, then add coarsely grated cucumbers and finely chopped tomatoes to the cast iron. Let it boil again and simmer over low heat for 15-20 minutes. When everything is cooked, you can separate the meat from the bones, put it back and bring it to a boil again. Serve the chowder by adding finely chopped green onions and, if desired, a squeeze of lemon to each bowl.

First you need to carefully pluck the wild duck and singe it over an open fire. Wash well and gut, 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 pass 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 do 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. In 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 that, bringing the temperature in it to 200 degrees). After half an hour, check 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 (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.

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 rolled 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, periodically skimming off the foam, 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 delicious 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 cooking, 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!