How long does it take to cook domestic duck. How much to cook a duck: useful tips for poultry lovers. Duck soup with cabbage

1 year ago

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

If you want to cook duck meat - first decide: do you need a boiled whole carcass of this bird or are you going to cut it into pieces? In addition, it is important - a wild or domestic duck got into your kitchen, and what dish you plan to cook from it.

A whole duck (of course, pre-gutted), boiled for an hour and a half. Separate pieces in 30-40 minutes will reach readiness. How much to cook a duck, if in the future you are going to bake it? In this case, the duck is marinated, and then boiled for only 20 minutes.

Not only baked duck, but also soups with the meat of this bird are very nutritious and fragrant. How much to cook duck for soup? Just boil the bird according to the above recommendations, adding the other ingredients of the dish in order, and the water will turn into a very rich, tempting soup with an appetizing smell. If you do not add components of the soup - get the broth. But many people do not like that duck soup or broth is too fatty.

How much to cook duck broth so that it does not become a burden for digestion? After half an hour of boiling a whole duck or after 15 minutes of cooking individual parts of a duck carcass, the broth must be drained and the meat should be poured with new water. The second broth will be moderately rich. To make the broth dietary, you can cook it from the bone skeleton of the bird, and use the separated meat to prepare the second course.

Note to the hunter's wife

Most often, hostesses are interested in how much to cook domestic duck. But sometimes it is very important to know how much to cook a wild duck. They brought you a trophy from the hunt - that means you need to cope with its preparation! Duck meat that lived in the wild will take longer to cook, as it is much tougher than poultry meat. The cooking time for such a duck, if you sent it whole to the water, is 2 hours. Pieces of game can be removed from the pan after an hour and a half.

Duck dishes are not always found on modern tables. More often these dishes are made on special occasions, baking a bird in the oven, for example with apples, raisins or prunes. Few people remember duck soup, although it is superior in taste to common chicken.

It's no secret that everyone wants to eat healthy. With a combination of all ingredients in the prepared product, a complex of vitamins, minerals and nutrients is preserved.

Taste qualities of duck meat

Duck meat is red-brown in color and fatty compared to other poultry meat, so it is not considered a dietary product. But its juiciness and tenderness will amaze even a skeptic.

Duck meat contains:

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

Calorie indicator - 400 kcal.

Based on the above listings, it is clear how useful duck meat is. Despite the high cholesterol content, experts recommend including 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 low vision.

Duck soup is tasty, rich and high-calorie. To cook it, you can use not only meat, but also poultry offal, they are no less healthy and tasty.

Best Recipes

Classic

Traditional duck soup, the recipe of which is simple, can be prepared even by a novice cook.

List of ingredients:

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

The sequence of steps:

1. Cook the bird until done.
2. Add salt and pepper to the resulting broth.
3. Cool the broth.
4. Remove duck meat and cut into small pieces.
5. Strain the resulting broth and bring to a boil.
6. Mix the egg until smooth and add to the broth.
7. Put the prepared meat in a saucepan and bring the soup to a boil.

Duck soup with cabbage

Duck soup, the recipe of which was known to our ancestors, has long been forgotten, but if you serve it for lunch, then there is hardly a person who does not like the taste of this dish.

Product List:

• 300 grams of duck meat;
• 1 tablespoon of white flour;
• 300 grams of cabbage, preferably sauerkraut;
• 1 medium sized carrot;
• 50 grams of salted or smoked brisket;
• 50 grams of celery or parsley roots;
• 2 potatoes;
• 20 grams of any oil;
• spices: turmeric and black pepper;
• salt.

Cooking technology:

1. Fry the pre-sliced ​​duck meat and transfer it to the pan with the resulting fat.
2. Cut onions, carrots and potatoes, the larger the better, and finely chop the cabbage and celery.
3. Heat a bowl with water, put the prepared spices and vegetables, except for cabbage, wait for the boil to continue cooking.
4. Prepare a smoked brisket roast by adding flour. Then pour a small amount of broth and leave until thickened.
5. When everything is cooked, put the roast and cabbage into the pan.
6. Other spices can be added if desired.

Noodle soup

Duck noodle soup is also very popular.

Products:

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

Cooking technology:

1. Duck meat, cut into small pieces, bring to cooking in two liters of water.
2. Finely chop potatoes, carrots, then put in the broth.
3. Reduce heat and continue simmering for ¼ of an hour.
4. Finely chop the onion and add to the pot.
5. Continue to boil until the vegetables are fully cooked.
6. 5 minutes before the end of cooking, put homemade noodles and bay leaf.
7. Salt, season with herbs and pepper.

with buckwheat

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

Ingredients:

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

Step by step preparation:

1. Pre-peel the vegetables, rinse the meat.
2. Dip the duck in boiling water, add salt and leave to cook at a low temperature for 30 minutes.
3. Cut the potatoes into cubes and put into the broth.
4. After 5 minutes, after the water starts to boil, put buckwheat groats into the pan to continue cooking for ¼ hour.
5. During this period, chop the onion and grate the carrots on a fine grater, then fry them in oil.
6. Then put the vegetables in the soup and continue boiling for 10 minutes.
7. Remove the pan from the heat, cover with a lid, you can throw a thick cloth on top. Cooked soup should stand for another 15 minutes.

Soup with rice and roots

Duck soup prepared according to modern recipes is no less nutritious.

Product List:

• ¼ teaspoon hot pepper;
• 200 grams of rice;
• 4 tablespoons of soy sauce;
• a small daikon root;
• 2 tablespoons wine vinegar, preferably white;
• a small piece of ginger;
• a tablespoon of vegetable oil;
• 2 small carrots;
• 1 medium-sized leek;
• bay leaf and black pepper, preferably peas;
• 1.5 kg duck.

Cooking technology:

1. Rinse the duck thoroughly.
2. Cut out pieces of meat and set aside.
3. Cut the meat into small pieces and fry in oil, putting a tablespoon of soy sauce. Continue simmering for 10 minutes.
4. Put the remaining bone residue to boil, then add the fried pieces. Boil 30 minutes.
5. Finely chop leeks and carrots, taken from half of their total volume, black pepper and bay leaf for the broth. Cook duck soup for another half an hour.
6. Finely chop the daikon and pour in the rest of the soy sauce diluted with vinegar, leave for 15 minutes. Pour the mixture into a colander to drain the liquid.
7. Fry on the remaining fat, some finely chopped vegetables - onions and carrots.
8. Finely chop the ginger.
9. Wait for the broth to boil to put the fried meat, ginger, pepper, the broth should boil again, then add the rice. When the soup is ready add the daikon, carrots and leeks.

Duck soup, whose recipes are varied and original, is good for digestion, tasty and nutritious. Without a doubt, your household and guests will be delighted if you treat them to a delicious dish according to one of our recipes!

Video

Watch another original duck soup recipe in our video.

Boil the whole duck. Cooking duck meat divided into pieces. When cooking, it is necessary to periodically remove fat.

How to cook duck

1. Wash the duck carcass in running water, cut off the fat from the tail and neck.
2. Gut the duck and cut into portions: first cut off the legs, wings, neck, breast, back, cut off excess fat from each part.
3. Put all parts of the duck in a cup, pour over with boiling water.
4. Pour 2-3 liters of water into the pan, let it boil over high heat.
5. Put a whole onion, peeled carrot, a teaspoon of salt, a couple of black peppercorns, bay leaves into boiling water, reduce the heat to medium.
6. Put parts of the duck into the broth, cover with a lid, wait until it boils.
7. Remove the resulting foam, cook for 30-40 minutes, periodically removing foam and fat from the surface of the broth.

How to cook duck for subsequent smoking
1. Rinse the duck carcass, remove the neck and tail, cut off excess fat.
2. Cut the carcass in half along the body, divide each half along the border of the ribs into the chest part and the femoral part.
3. Put the duck parts in a saucepan, put a teaspoon of coarse salt, spices to taste - pepper, thyme, rosemary, oregano, mix with your hands, rubbing the spices and salt into the meat.
4. Remove the meat to marinate for 12 hours in the cold.
5. Pour the meat in a saucepan with marinade with 2-3 liters of water so that it completely covers the duck, place on medium heat, let it boil.
6. Boil the duck for 15-20 minutes, remove from the burner, cool in the broth.
7. Remove the pieces of duck from the broth, put in a colander or hang up so that the broth stacks and the meat dries a little, after which it can be put in the smokehouse.

Duck boiled in apple sauce

Duck cut into pieces, cook with vegetables and garlic, salt and pepper.
Boil unpeeled apples in the boiled duck broth for 3 minutes, then pass through a sieve. Add 120 grams of sour cream and 1 teaspoon of flour, salt and sugar to taste to the apple mass. Mix and boil.
Put pieces of boiled duck into the sauce, heat up. Serve with rice or potatoes.

Products
Duck - 1 piece
Duck internal fat - 20 grams
Vegetable broth - 1/2 cup
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 deliciously
1. Wash the duck, peel and cut into large pieces.
2. Mix the vegetable broth with spices, salt, pour over the pieces with this mixture and cook for 40-60 minutes over low heat. The fat formed during the cooking process must be periodically removed.
3. Heat the pan and fry the duck in fat (20 grams) until golden brown.
4. Heat the dish in the microwave, put the prepared pieces of duck on it and pour over the vegetable broth.

Classic Beijing Duck Recipe

Products:
whole duck - 1 pc. for 2-3 kilograms
vinegar - 2 tablespoons
honey - 5 tablespoons
soy sauce - 5 tablespoons
green onions - 2 bunches
black pepper, water, salt, flour, ginger powder

Peking duck recipe
1. Defrost the duck, cut off the upper phalanges of the wings, remove fat from the neck and tail.
2. Pour boiling water over the duck, holding it by the neck.
3. Pat dry with a dry towel.
4. Rub with vinegar and salt inside and out.
5. Refrigerate for 10 hours.
6. Lubricate the duck inside and out with honey. Send it back to the refrigerator for 10-12 hours.
7. Put on the grate, under which the baking sheet, breast up.
8. Pour a glass of cold water into a baking sheet.
9. Wrap everything together securely with foil.
10. Cook the duck in the oven at 190 degrees for 1 hour.
11. Mix ginger, sesame oil, pepper, soy sauce. You should get a thick consistency.
12. Return to the oven, preheated to 260 degrees, for 20 minutes.
13. Then rub the duck with a mixture of soy sauce and honey, then cook on the bottom shelf of the stove until crispy. Serve with onions. Cut into pieces right at the table.

Fkusnofakty

How to defrost duck before cooking
1. If the duck is frozen in a bag, it must be opened when defrosting, but not removed.
2. Leave the duck in the bag to defrost for several hours at room temperature.
3. Thawed duck must be cooked immediately.

How to butcher a duck
1. Rinse the duck carcass under running water, cut off the tail - the tail, cut off the hanging excess fat near the tail and neck.
2. Cut off the wings.
3. Near the thigh part, feel for the place where the thigh is attached to the carcass, make an incision in this place and cut off the hams.
4. Remove excess fat from each ham.
5. Make a longitudinal incision in the middle of the body, lift the flesh from the edge of the incision and cut the meat from the sternum with short movements of the knife.

Duck meat is fatty, so it is best to remove all fatty parts before cooking it.

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

Reading time - 5 min.

Duck meat, when cooked properly, is an excellent source of nutrition and health benefits. Unlike turkey or chicken, it is more fatty and high-calorie. Therefore, it is not used for dietary nutrition. But sometimes it’s still worth pampering yourself with this delicious product. Not all city dwellers know how and how much duck should be boiled. But for the villagers, the answer to this question is obvious.

Selection and preparation for cooking

A fresh duck carcass should have a light beige color, without spots and tubercles. Excess moisture will lead to rapid deterioration of the product, so the carcass must be chosen dry, on which all feathers have been removed. Duck can be stored in the freezer for a long time without losing its unique properties and taste. If you had to purchase a frozen duck, it should be completely thawed without pulling it out of the bottom shelf of the refrigerator.

Before putting the duck to boil, accumulations of excess fat from the neck and tail are removed from it. If this is not done, the broth will turn out to be too fatty and rich, unsuitable for making soup, borscht or sauce. Yes, and boiled fatty duck in its taste is not distinguished by sophistication.

In the next step, the duck should be washed under cold running water. It is boiled whole, if further cutting is expected right before serving. If the boiled duck is intended for soup, stew or stew, it must be cut into portions and taken as much as required for a particular dish.

For your information! Of the many varieties, only two types of ducks are suitable for home rearing: domestic white duck and indo-duck (or musky duck). The turkey will have to be cooked longer, since its meat is tougher and not as fatty as that of the white one.

Cooking in a pot

Pour just enough water into the pot to cover the bird completely. When the water boils, it must be salted to taste, add allspice, bay leaf, root vegetables. Now you can lay the duck carcass and cook until tender. While the duck is cooking, the resulting foam must certainly be removed so that the broth is not cloudy. Beautiful transparent and rich, it is an excellent base for soup, borscht or homemade noodles.

After boiling, a whole domestic duck will be ready in 1.5 hours, and portioned pieces of the same duck in 1 hour. The whole turkey will have to be cooked for 2 hours, in pieces - about an hour and a half. This is due to the density of meat, which is more like a wild bird. The flesh is tougher and contains little fat. The readiness of the product is determined simply. With a fork, pierce the flesh all the way to the bone. If no juice with ichor is released in the process, and the fork easily enters the meat, the duck is well cooked.

After the meat is cooked, it is slightly cooled directly in the broth. You can serve boiled duck as an independent dish, with a side dish, or use it to make soup, salad, spicy smoked meats.

Advice! To emphasize the sweet, refined taste of musky duck (Indo-duck) meat, half an hour after boiling, you can put a couple of lemon slices into the broth.

Cooking in a slow cooker and pressure cooker

To cook a duck in a slow cooker, it must first be cut into portions. The meat is salted, peppered, roots are added to it and poured with water. No matter how many pieces of meat there are in the multicooker bowl, the water should completely cover them. In the “Extinguishing” mode, the duck will cook for an hour and a half until cooked.

In order to cook a duck in a pressure cooker, it must be lightly fried in vegetable oil. In the same pan, lightly sauté the onions and carrots. Put all this into a pressure cooker container, salt, add pepper and bay leaf, then pour water over it. You can also pour a glass of white table wine there. A whole carcass should be cooked for 40 minutes until tender. If the duck is cut into portions, then it will cook for half an hour.

duck recipe in beer

To prepare this savory dish, the carcass must be washed and cut along the brisket. Lightly fry the onion in vegetable oil, then place the unfolded duck carcass on it and lightly brown it too. Add pepper and salt to taste. How much beer do you need? As much as water. Duck must be poured with beer so that it completely covers the carcass. On a slow fire, the duck in beer is boiled for an hour and a half.

The bird prepared in this way will be tender and delicious in taste. Do not cook soup from the resulting broth. And the sauce is amazing. To prepare it, it is enough to throw a handful of soaked raisins into the liquid obtained after cooking and boil a little.

For dietary nutrition, duck is not entirely suitable. Its energy value is about 250 kcal per 100 grams of boiled product. But the high content of B vitamins, amino acids, valuable protein makes this bird indispensable for those who want to maintain their health and strengthen their immunity.

Recently, duck carcasses can rarely be found on store shelves. This tender and valuable meat has undeservedly faded into the background compared to the popular chicken. Nevertheless, there are people who, contrary to public opinion, prefer this surprisingly healthy and very tasty product. Like any other poultry meat, it can be fried, boiled, smoked or baked. It all depends on personal desire and the chosen recipe. The easiest processing method is boiling. But not everything is so simple here either. Before starting work, you need to know exactly how and how much to cook duck. There are a number of points on this issue that need to be discussed in more detail.

Main steps of the process

Usually boiled for soups, various salads, as well as hot and cold snacks. Do not forget that this product has a specific aroma and unique taste. In order not to spoil the dish, you need to know in advance how much to cook the duck. After all, any errors during the process can adversely affect the quality of the finished product. To begin with, it is worth noting that in addition to the increased calorie content, such meat is also very fatty. In principle, this does not affect how much to boil the duck.

To a greater extent, this fact affects the rules for such a procedure. All actions must be performed in a certain sequence:

1. First, the carcass should be doused with cold water. If the product is frozen, it must be allowed time to thaw.
2. After that, the duck must be gutted, removing all the insides from it. At the same time, it is necessary to cut off the existing fat deposits, which are especially numerous in the back, in the tail area.
3. If necessary, the carcass can be immediately divided into portions.
4. Boil water in a saucepan.
5. Make the fire smaller and add 10 grams of salt, bay leaf, a whole onion, a carrot cut into large pieces, basil leaves and a few black peppercorns.
6. Put the meat in boiling water and cover the pan with a lid.
7. The duration of cooking depends on the form in which the product is located. For a whole carcass, it will take at least one and a half hours. If there are pieces of meat in the pan, then 40-50 minutes will be enough.

Knowing how much to cook the duck, you can roughly calculate the time when you can start doing the side dish or prepare the rest of the ingredients for the main dish.

duck soup

Many consider soup to be a dish that must be included in the daily diet of every person. For its preparation, you can use any meat, poultry and even seafood. Duck in this case would be ideal. Its tender red-brown meat gives the dish a special taste and unique aroma. To do everything right, you must first understand how much to cook duck for soup. This question does not tolerate approximation. Of course, you can act, as they say, by eye. But it is better to have clearer concepts in such cases.

Any housewife knows that poultry meat can be boiled in two ways:

• entirely;
• before dividing it into parts.

Here, everyone decides for himself how best to act. If we are talking about duck meat, then in the first case you will need to be patient. So how much to cook duck for soup? A whole carcass naturally takes longer. It will take one and a half, or even two hours, until the meat reaches the desired condition. For individual pieces of time, much less is needed. Depending on their size, it may take 40 minutes. Sometimes even half an hour is enough to start introducing the rest of the ingredients. In addition, during cooking, do not forget to remove the foam and remove the fat gathering on the surface.

For children's menu

Duck meat contains a large amount of refractory fats that are difficult for the body to digest. Therefore, it is not recommended to give it to babies under three years old and people suffering from various diseases of the gastrointestinal tract. Older children can make a good soup out of it. The dish turns out not only fragrant and rich, but also very high-calorie. Even in small quantities, it gives a supply of energy for the whole day.

Here, every mother naturally has a question: how much to cook a duck for soup for a child? The answer to it lies in the process technology itself:

1. You will need very little meat. In principle, 200 grams will be enough for one and a half to two liters of water. Beforehand, you need to prepare the broth on it. To do this, a piece of meat needs to be cooked on low heat for 2 hours. And do not forget that the first decoction must be drained.
2. After that, the meat should be put aside, and the liquid should be used as a complete base for the soup. Gradually, during the boil, various vegetables (potatoes, onions and carrots) should be added to the broth in turn, not forgetting to chop them as much as possible.
3. Once all the ingredients are already in the pan, you can put the meat there. It also needs to be finely chopped.

Next, the soup is cooked in the usual way. Pre-processed meat no longer requires any special lengthy cooking. As soon as the vegetables or added cereals are ready, the fire can be turned off, and the soup can be poured into a bowl and fed to the child.

Rules for smoking duck

Those who have never smoked at home probably do not know that meat can be pre-boiled with such a procedure. This is done so that in the end it turns out to be softer and more tender.

In principle, everything is done very simply:

1. First, the bird, as usual, must be washed well and gutted.
2. After that, it is imperative to cut off the tail and neck from the carcass, since this is where excess fat accumulates.
3. Next, the prepared duck must be cut into several large pieces.
4. Then the meat should lie for 12 hours in a marinade consisting of salt and various spices (pepper, oregano, rosemary and thyme). You can also use your own set of seasonings.
5. The last step of the preliminary stage is boiling. Moreover, the meat is cooked not in water, but in the same marinade. How much to cook duck before smoking? After boiling the liquid, 20 minutes will be enough.

Then the duck should cool down right in the broth. Only after that it can be sent to the smokehouse.