Duck cooking time. How much cut the duck: the subtleties of cooking meat home and wild birds

The preparation of meat of waterfowl birds is distinguished by its specificity, so far from every mistress will take at least for the boiling of the product. In fact, everything is not so difficult, especially if you know how to prepare a duck before processing, in which it is best to cook it best, at what moments in the process pay special attention. As for the deadlines, about 1.5 hours leave for the preparation of a carcass, to bring individual pieces to readiness - 30-40 minutes. Additionally, you should familiarize yourself with the recommendations for defrosting and cutting the component.

Useful information about working with duck

Even today, among the entire extensive range of food stores, it is not so easy to find chilled duck meat, so most often have to deal with a frozen product. To defrost it, you just need to lay out the product right in the package at room temperature (if you remove the packaging, the meat will be torn) and wait a few hours. If you want to get a tasty and gentle dish, you need to wait as much as required. You should not use the microwave, hot or cold water for this purpose.

We wash the carcass under cool water, cut off the tail and all visible sections of fat.
Sut off the wings (some mistresses simply cut them off, but it is better to remove the elements completely).

Tip: Even if the component is bothering for soup, all visible sections of fat are recommended to be removed. Poultry meat and without this, quite fat and broth will be very welded.

Sprinkle the place of attachment of the hip to the carcass, we make an incision and separating the ham.
It remains to make a longitudinal incision along the central part of the carcass, raise the edges of meat and cut it with short movements from the chest.

Some hostesses allow the duck self on the preparation of a second dish, and the broth prefers from its bone island. True, it should be noted that without meat and fat bones practically do not give Navara and soup with this approach, it turns out almost dietary. Therefore, it is necessary to decide in advance how much meat should be left on the bones so that the quality of the future soup is not injured.

How to cook a bird in the traditional way?

Wash and peeled parts of the duck are laid out into the appropriate container and run in boiling water, which we immediately drain. In the pan, we pour 2-3 liters of water and bring to a boil on a strong fire. In boiling water, we lay the purified whole bulb, purified carrot, several black pepper peas, a teaspoon of salt and a couple of laurel leaves. The fire is reduced to the average, after which we spread the duck into the resulting broth. Cover the capacitance with a lid, waiting for a re-boiling. The component should be boiled 30-40 minutes, regularly removing foam and fat drops from the surface of the liquid.

If you need to cook a whole carcass, then it is only necessary to rinse it, thoroughly rinse and also scold with boiling water. In this case, the cooking time depends on how much the product weighs, and is at least 1.5 hours.

How to booze the duck for subsequent smoking?

Smoked duck is characterized by softness and tenderness, but it remains dense. Additional processing allows you to save the product from a specific taste and smell, which is famous for waterfowl meat. Cook it is necessary according to the following scheme:

The duck prepared and cut into the pieces is spreading into a deep container, carrying a teaspoon of a large salt and spices. The taste of the bird perfectly emphasizes peppers, rosemary, oregano and thyme. Now we mix the weight with your hands, rubbing the components into meat.
We remove the workpiece into the cold and leave to marinate at least 12 hours. From how much the meat will be, its taste and texture will depend.

The fill product fill 2-3 liters of water (marinade does not pour anywhere), the liquid must completely cover the product. We put the container on fire and bring the mass to a boil.
The composition must be boiling not more than 15-20 minutes on medium heat, after which we remove the dishes from the plate and leave the duck to cool right in the broth.
After that, lay out the product in a colander and give liquids to drain. Now the meat is ready for subsequent processing and it can be put in the smokehouse.

It should be noted that the duck is distinguished by a rather specific taste and aroma. Do not regret water and spices when it is boiling. They will not spoil the overall picture, but some dubious moments are definitely collapsed.

12 months ago

It is believed that the meat of waterfowl, including ducks, is quite difficult to prepare. But if you make a clear plan: how to prepare meat to booze, how much to cook the duck, which dishes can be cooked from it - everything will go like oil. To understand the intricacies of boiling meat of this bird, it is not necessary to attend culinary workshops - our advice will help you master the skill of cooking ducks very quickly.

Want to cook duck meat - first decide: you need a boiled whole carcass of this bird or are you going to cut it with pieces? In addition, it is important - wild or homely duck got to your kitchen, and which dish you plan to cook out of it.

A whole duck (of course, previously planned), boiled one and a half hours. Separate pieces for 30-40 minutes reach ready. How much to cook duck, if in the future you are going to bake it? In this case, the duck is marinated, and then bother only 20 minutes.

Not only baked duck, but also soups with meat of this bird are obtained very nutritious and fragrant. How much can drink duck for soup? Just boil the bird according to the above recommendations by adding other ingredients of the dish in order, and the water will turn into a very welded, seducing the soup's appetizing smell. If you do not add soup components - get broth. But many do not like that soup or broth from duck is too fat.

How much to cook broth from duck so that it does not load for digestion? After half an hour, the boiling of the whole duck or after 15 minutes of cooking of individual parts of the duck carcass, the broth need to merge and pour meat with new water. The second broth will be moderately welded. So that the broth was dietary, you can cook it from the bone island of birds, and separated meat to put on the preparation of a second dish.

Note Hunter's wife

Most often the hosts are interested in how much cook home duck. But sometimes it is very important to know how much cooking wild duck. Brought you from the hunt trophy - it means you need to cope with its preparation! The meat of ducks inhabited in the wild, will have to cook longer, as it is a much harder flesh of poultry. The cooking time of such a clarification, if you sent it into the water whole, is 2 hours. Ditch pieces can be extracted from the pan in an hour and a half.

The duck cooking time depends on whether it is cut into pieces or a whole. Wild duck and homemade, different fat and rigidity, different cooking time.

Time and methods of cooking home and wild duck:

To cook a whole home duck until readiness, it will take 1.5 hours if there are pieces about half an hour.
Wild duck takes more time for cooking. A whole carcass - up to 2 hours, chopped - up to one and a half. However, the wild duck is tastier if it is cooked in the oven or grilled.
For radish soup, boil the whole carcass (1.5 hours). Dry water immediately after boiling, otherwise the broth will be fat. The cut parts are filled with half an hour.
To cook duck to baked, you will need about 20 minutes.

Determine the duration of cooking on the basis of the further method of cooking ducks. The whole bird is brewed longer (up to 2 hours), chopped pieces less (up to 40 minutes). During the preparation, just boiled or meat for soup, remove the foam, fat on the surface.

Attention! There are many duck breeds, but not all suitable for home cultivation. The musk duck is brewing slower than a white duck, because it has hard meat. White duck is fatal.

The meat is cooked under a closed lid, on medium or slow fire - so stupid qualities and beneficial properties.

Tips and stages of cooking ducks in a saucepan:

dial water into a saucepan, put it on fire;
add spices and salt if the carcass was not pre-pickled;
bring water to boil, throw a bird;
cover the lid, reduce fire;
during the cooking to remove fat and foam;
follow the appearance of fat, the foam is constantly - the poultry meat is very fat;
after the readiness of the meat, wait for it to be.

Preparing broth for noodles, soup, merge water after the first boiling. Taking a new water in a saucepan, the duck should prepare at least 20 minutes. The taste of too fat broth is not evaluated.

Choose a carcass to 2.5 kg, it will be enough meat, not a lot of fat. Too heavy bird can be old. Cooking the old duck until ready will be needed at least two hours.

On a note! If the meat is frozen, leave it at room temperature. Do not use a microwave or oven.

After defrosting, grate with salt and spices, leave to pickle in the refrigerator. Without latching the clips, put in a saucepan, dial water, turn on a weak fire. Surplus spices and salts are merged with the first broth.

Attention! Foam appearing on the surface must be removed, then the broth will be transparent. From the outfill broth, on the basis of duck, it turns out tasty soup, borsch, homemade noodles.

Of the spices, the grain zira, black pepper, chili, juniper, bay leaf are suitable. Additional ingredients in marinade - lemon, garlic, salt. Such a simple list of spices will help prepare a delicious fried or baked duck.

I have a whole duck. Duck-split duck meat cooking. When cooking, it is necessary to periodically remove fat.

How to cook duck

1. Duck carcass washed in running water, cut out fat from ruin and neck.
2. Strong the duck and divide on the portions: first cut off the legs, wings, neck, breast, back, cut off every part of excess fat.
3. Put all parts of the duck into a cup, quivek.
4. Pour 2-3 liters of water into a saucepan, on a big fire let boil.
5. Put in boiling water a whole bulb, cleaned carrot, a teaspoon of salt, a couple of black pepper peas, laurel leaves, to medium reduce fire.
6. Put into the broth parts of the duck, cover with a lid, wait for boiling.
7. Remove the resulting foam, prepare 30-40 minutes, periodically removing the foam and fat from the surface of the broth.

How to cook duck for subsequent smoking
1. Wash duck carcass, remove neck and handy, cut off excess fat.
2. Cut the carcass in half along the body, each half over the edge of the ribs to divide into the thoracic part and the poor.
3. Put parts of a duck into a saucepan, put a teaspoon of a large salt, to taste the spices - pepper, thyme, rosemary, oregano, hand mix, rubbing spices and salt into meat.
4. Remove meat to pickle 12 hours in the cold.
5. Pour the meat in a saucepan with a marinade 2-3 liters of water so that it covers the duck completely, put on the middle fire, let go boil.
6. Cooking the duck of 15-20 minutes, remove from the burner, cool in broth.
7. Remove the pieces of ducks from the broth, put in a colander or hang, so that the stack and meat make a slightly mechanical, after which it can be put in smoke.

Duck boiled in apple sauce

Duck cut into parts, cook with vegetables and garlic, salt and pepper.
In the broth boiled duck boil 3 crude apples minutes, then skip through a sieve. To the apple mass add 120 grams sour cream and 1 teaspoon of flour, salt and sugar to taste. Stir and bite.
In the sauce put pieces of boiled duck, warm up. Serve with rice or potatoes.

Products
Duck - 1 piece
Internal duck fat - 20 grams
Vegetable Broth - 1/2 Glass
Onions, carrots, parsley, celery - to taste
Salt, pepper - to taste
Spices - ginger, coriander, cardamom, dill seeds - to taste
Bay leaf - 1 piece

How to cook duck
1. To wash the duck, clean and cut into large pieces.
2. Mix vegetable broth with spices, salt, pour into this mixture of pieces and put cooking for 40-60 minutes on low heat. Fold formed in the cooking process must be periodically removed.
3. Preheat the pan and fry duck on fat (20 grams) to ruddy crust.
4. Heat the dish in the microwave, lay out ready-made pieces of ducks and pour vegetable broth.

Peking Duck Recipe Classic

Products:
Duck whole - 1 pc. by 2-3 kilograms
Vinegar - 2 tablespoons
Honey - 5 tablespoons
Soy sauce - 5 tablespoons
Green onions - 2 beams
Black Pepper, Water, Salt, Flour, Ginger Powder

Recipe cooking duck in Beijing
1. Duck to defrost, cut off the upper phalanges of the wings, remove fat from the neck and ruin.
2. Sweep the duck boiling water, keeping over the neck.
3. Loose dry towel, dry.
4. grate with vinegar and salt inside and outside.
5. Put in the refrigerator for 10 hours.
6. Grease duck inside and outside with honey. To send to the refrigerator for 10-12 hours.
7. Put on the grille, under which the baking sheet, breast up.
8. Pour a glass of cold water in a baking sheet.
9. Everyone together to reliably wrap foil.
10. Duck prepare in the oven at a temperature of 190 degrees 1 hour.
11. Mix ginger, sesame oil, pepper, soy sauce. Must get a thick consistency.
12. Return to the oven, heated to 260 degrees, for 20 minutes.
13. Then graze duck the mixture soy Sauce. And honey, then prepare on the lower shelf the plates before the formation of a crisp crust. Serve with onions. Cut into pieces right at the table.

Fumofacts

How to defrost duck before cooking
1. If the duck is frozen in the package, when defrosting it, you need to open it, but not shoot.
2. Leave the duck in the package is deficient for several hours at room temperature.
3. Ground-frozen duck must be prepared immediately.

How to part duck
1. Rinse the duck carcass under running water, cut off the ruin - the tail part, cut off hanging excess fat next to the ruin and neck.
2. Cut off the wings.
3. Next to the femoral part, add the place of attachment to the hip to the stew, make an incision in this place and cut the ham.
4. From each ham, remove excess fat.
5. In the middle of the body to make a longitudinal incision, from the edge of the outbreak, raise the flesh and the short movements of the knife cut the meat from the chest.

Duck meat is fat, so before it is preparing it is better to remove all the fatty parts.

Weight and price duck
Duck price (on average in Moscow for June 2017) - 320 rubles / kg.
Duck weight - from 2 kg. We get that the cost of duck is about 640 rubles. The price of duck fillet - from 400 rubles.

Reading time - 5 min.

Kushani from ducks are not always found on modern tables. More often, these dishes are made by special cases, baking a bird in the oven, for example with apples, raisins or prunes. And few people remember soup from duck, although taste It exceeds the widespread chicken.

It's no secret that everyone wants to eat useful. With a combination of all ingredients in the prepared product, a complex of vitamins, minerals and beneficial substances is maintained.

Taste quality duck meat

Duck meat red-brown and it is fat in comparison with meat of other birds, so it is not considered a dietary product. But his juice and tenderness will also form skeptics.

Duck meat contains:

vitamins: A, B1, RR, B5, B6, B9, C, B 12, D, E, B4, K;
trace elements: manganese, selenium, iron, zinc and copper;
macroelements: magnesium, potassium, sodium, calcium and phosphorus;
omega -3 and Omega -6;
proteins fats carbohydrates.

Caloric content - 400 kcal.

Based on the above enumerations, it is clear than useful duck meat. Despite the high cholesterol content, experts are recommended to include dishes from this bird in the diet, because this product is useful for restoring nerve cells. Meat is useful to include in the diet of people with weak vision.

Duck soup is obtained delicious, welded and calorie. To prepare it, you can use not only meat, but also the loss of birds, they are no less useful and tasty.

Best recipes

Classic

Traditional duck soup, the recipe of which is easy, can cook even a novice cook.

List of ingredients:

one and a half liters of water;
kilogram of meat;
egg;
salt;
black pepper.

Sequence of stages:

Cook birds until readiness.
Add salt and pepper into the resulting broth.
Cool broth.
Pull the duck meat and divide into small parts.
The resulting decoction to strain and put boiling.
Egg mix to homogeneous mass and add to broth.
Prepared meat put in a saucepan and the soup to bring to a boil.

Duck soup with cabbage

Soup from a duck, whose recipe also knew our ancestors, forgot, but if he was submitted to his dinner, it is hardly a person who will not like the taste of this dish.

List of products:

300 grams of duck meat;
1 tablespoon of white flour;
300 grams of cabbage, better than saurans;
1 medium-sized carrots;
50 grams salted or smoked chest;
50 grams of celery or parsley root;
2 potatoes;
20 grams of any oil;
spices: turmeric and black pepper;
salt.

Cooking technology:

Pre-chopped duck meat to fry and with the resulting fat shifting into a saucepan.
Onions, carrots and potatoes cut out, the larger, the better, and the cabbage and celery are finely chopped.
To heat the dishes with water, put the prepared spices and vegetables, except cabbage, waiting for the boil to continue to cook.
Prepare roasted sneakers, adding flour. Then pour a small amount of broth and leave until thickening.
When everything is welded, put in a pan of frost and cabbage in a saucepan.
If you wish, you can add other spices.

Noodle soup

The noodles soup from ducks is very popular.

Products:

6 small potatoes;
1 big carrot;
100 grams of homemade noodles;
500 grams of poultry meat;
2 bulbs medium or 1 large;
Salt, pepper (better black), bay leaf and any greens.

Cooking technology:

Duck meat cut into small parts to be made to cooking in two liters of water.
Potatoes, carrots finely chop, then put in broth.
Reduce the temperature and continue to stew ¼ part of an hour.
Onions cut into a fine straw and add to the saucepan.
Continue boil to full prepaid vegetables.
5 minutes before the end of the cooking, put the noodle home and bay leaf.
Salt, sense with greens and knock down.

With buckwheat

This soup from the duck is simply prepared, and it turns out to be original and welded. The meat is pre-drunk for half an hour, and then along with other products continues to prepare the same amount of time. If you cook the duck longer, there is a lot of fat from it, and it will turn out to be tough.

Ingredients:

350 grams of duck meat;
5-6 pieces of fresh potatoes;
onion - 2 medium heads;
1 carrot is large;
130 grams of buckwheat of the nucleus;
2 tablespoons of sunflower oil;
salt, and loving spices add to taste.

Phased cooking:

Pre-clean vegetables, rinse meat.
Duck drop in boiling water, add salt and leave to boil at a small temperature of 30 minutes.
Potatoes cut into cubes and put in broth.
After 5 minutes, after the start of the water boosted, put in a saucepan buckwheatter To continue cooking on the ¼ hour.
During this period, choking onions and grate carrots on a shallow grater, then roasting them on the oil.
After putting vegetables in the soup and continue boiling for 10 minutes.
Remove the saucepan from the fire, covering the lid, you can sample tight fabric from above. The prepared soup should stand for another 15 minutes.

Soup with rice and roots

Duck soup prepared by modern recipes No less nutritious.

List of products:

¼ teaspoon of burning pepper;
200 grams of rice;
4 tablespoons of soy sauce;
small dike root;
2 tablespoons wine vinegar, better than white;
a small piece of ginger;
tablespoon vegetable oil;
2 small carrots;
1 medium-sized leeks;
bay leaf and black pepper, better peas;
1.5 kg duck.

Cooking technology:

Rinse thoroughly.
Cut pieces of meat and postpone.
Cut meat into small pieces and fry in oil, putting a tablespoon of soy sauce. Continue quenching for 10 minutes.
The remaining bone residue put to boil, after which add roasted pieces. Boil 30 minutes.
Cut for broth finely sometimes and carrots taken from half of their total volume, black pepper and bay leaf. Soup from duck boil is still half an hour.
Finely cut Daikon and pour the remains of soybean sauce, diluted with vinegar, leave for 15 minutes. The mixture is thrown into the colander to liquid glass.
Fry on the remaining fat, part of finely chopped vegetables - onions and carrots.
Ginger thinly cut.
Wait to boil the broth to put roasted meat, ginger, pepper, the broth must boil again, then add fig. When the soup is ready to add Daikon, carrots and sometimes.

Soup with duck, the recipes of which are varied and original, useful for digestion, tasty and nutritious. No doubt your household and guests will delight if you treat them delicious dish One of our recipes!

Video

See another one original recipe Duck soup in our video.