Roasted wild duck. Stewed poultry in a slow cooker

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 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 variety of marinade methods. 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.

To cook wild duck without unpleasant odor, you need to know how to properly prepare the game. The carcass can be stuffed with apples, this will give it a unique aroma and taste.

Wild duck is easy to cook whole

Ingredients

Duck 1 kg Apples 5 piece(s) Bulb onions 2 pieces) Rosemary 3 bundles Olive oil 40 milliliters Salt 10 grams

• Number of servings: 4
• Cooking time: 25 minutes

How to deliciously cook wild duck at home

Wild duck meat has a sharp, unpleasant odor reminiscent of fish.

To get rid of it, uncut poultry can be kept in the cold for several days. Also, when cutting, the skin is removed along with subcutaneous fat - it is this that is the source of the unpleasant odor.

After removing the giblets and entrails, the carcass is thoroughly washed and soaked for several hours in cool water with the addition of table vinegar in the proportion of 1 tbsp. l. for 1 l. After this, you can start cooking.

1. Peel the apples, cut into slices, remove the seeds.
2. Cut the onion into thin half rings.
3. Dry the washed carcass with paper towels. Rub salt inside and out. Place apples, onions and rosemary sprigs inside.
4. Brush the duck generously with olive oil. Place in a baking dish.

Wild duck meat is quite tough. It should be baked for at least 2 hours at an oven temperature of 200°C. An hour before the duck is ready, you can add potatoes, cut into large slices. You can serve the prepared meat with a vegetable salad.

How to cook wild duck with lemon

Wild bird meat often tastes like mud or fish. Blanching will help eliminate this - before starting cooking, the duck should be immersed in boiling water for a couple of minutes.

Lemon juice in the marinade will completely remove any remaining odor.

Required ingredients:

• 1 dressed duck carcass weighing 1.5-2 kg;
• 60 g honey;
• 60 g mustard;
• 1 lemon;
• 4-5 pcs. potatoes;
• 2 onions;
• Vegetable oil;
• Salt pepper.

You can use both grain mustard and regular table mustard.

1. Squeeze the juice from the lemon, mix with honey and mustard. Rub the duck with salt inside and out, coat completely with the resulting sauce. Place in the refrigerator to marinate for 2-3 hours.
2. Cut the onion into thin half rings and mash to release the juice. Cut the peeled potatoes into slices.
3. Stuff the duck with onions and potatoes, coat with vegetable oil. Place in a baking dish and place in the oven.

You need to bake the duck for about 2 hours. If the bird weighs up to 2 kg, it may take 2.5 hours. During the cooking process, the duck needs to be basted 2-3 times with the fat that has been rendered from it.

The dish is immediately served to the table with fresh vegetables and herbs.

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.

The hunting season has begun, and happy hunters have already brought home their first kill. My husband is a hereditary hunter with experience. If someone does not understand the meaning of this man's fun, you just need to go hunting at least once, preferably at the opening.

I attended the opening regularly. After the first time, I stopped nagging my husband about wasted money on fees and equipment (hunting is an expensive pleasure). It was enough for me to look at his shining face as he walked with his prey. These don't hide in a bag, they are proudly displayed for everyone to see.

Apparently, the instincts of hunters and breadwinners are very deep in our men. Apparently, they need these men's fun. My husband processes the ducks himself, guts them himself, and often cooks them himself.

Cooking steps:

Ingredients:

Duck 700 g, onion 1 pc., carrots 1 pc., bay leaf 1 pc., tomato paste 3 tbsp. spoons, salt to taste, pepper to taste.

Even if there is no hunter in your family, still take note of this recipe. What if someone decides to treat you, but you refuse under the pretext that you don’t know how to cook, but you can use this recipe for cooking wild duck for homemade duck.

But before we go directly to the recipe, I will tell you a little about the benefits of duck meat and some of the features of cooking wild duck at home.

• Duck meat, unlike other poultry, is red in color, which indicates a high content of hemoglobin, iron in duck meat - 2 times more than in beef and 4 times more than in chicken and pork.

• It has well-balanced amino acids, so duck meat is considered to contain high-quality protein. The most interesting amino acid is tryptophan, which is a precursor to the sleep hormone melatonin. For better sleep, experts recommend eating a piece of duck in the evening, but not a large one.
• Duck meat contains vitamin A, B vitamins and many different beneficial microelements. I won’t talk about everyone, but as an example, 100 grams of duck meat contains half the daily requirement of nicotinic acid (B3), and it reduces bad cholesterol. The same 100 grams contain 43% of the daily dose of selenium, a trace element of longevity, as experts call it.
• Duck is, of course, a fatty bird, but there is a plus here, since duck fat in composition is equated more to olive oil than to animal fat, but duck meat is still considered high-calorie and the main thing here is its moderate consumption.
• Wild duck meat differs from domestic duck meat only in that it is tougher, because wild ducks lead a more active lifestyle, it is considered less fatty and the fat content depends on the time of year - spring ducks are less fatty, autumn ones are fatter. Also, wild duck meat has a specific smell, but depending on the type of duck it can be different - there is a pronounced one, and in some it is barely noticeable.

To make the wild duck soft, juicy, tasty and odorless when cooked, it is better to marinate it and keep it in the marinade longer, I usually leave it at least overnight. Wild duck takes longer to cook, but sometimes it also depends on age. That’s all the differences, so let’s move on directly to the recipe for cooking wild duck.

How to cook wild duck

Ingredients:

• wild duck carcasses
• kefir
• soy sauce
• lemon
• ground black pepper

Recipe - how to deliciously cook wild duck so that it is soft and juicy

We put the ducks in proper shape as soon as my husband brings them back from hunting - we remove feathers, down, gut them and put the clean carcasses in the freezer. Ducks come in different sizes depending on the type, and at the moment I took out small-sized ducks from our supplies, so I will cook them whole in the oven. And first they need to be thawed.

Let’s prepare the marinade: I won’t say in what proportions I did it, everything is done by eye. The basis of the marinade is kefir. I added soy sauce to it, squeezed the juice from half a lemon, added pepper and salt. Try the marinade, you should like it to taste, but it should be sour and saltier than, for example, you make some sauce for regular use.

Pour the marinade into the bowl where our game will be marinated and place the carcasses in it, dip each one well in the marinade and preferably coat the inside. Cover and place in a cool place. As I said, I usually leave it overnight.

The next day, place the marinated ducks in a baking dish.

Cover with foil and place in the oven.

Wild ducks will cook for about an hour at a temperature of 180 0. But this time, as a rule, is not enough even for small ducks. We take the ducks out of the oven, during baking a lot of juice is formed and we turn the carcasses over so that the other part of them gets into this juice. Cover with foil again and put in the oven for half an hour, then check for doneness, if it’s too tough, cook further, if the duck meat has already become soft, remove the foil and leave for 10 minutes in the open so that the game is browned, then you can turn them over and again put it on for 10 minutes.

Remove the finished game from the oven and it is better to immediately transfer the ducks to another dish. My experience tells me that fat accumulates a specific odor, which is why it is necessary to immediately separate them from each other. By the way, if ducks, especially autumn ones, are a little fatty, then you can remove some of the fat and cook without it.

I told you how to cook wild duck. Thanks to this recipe, the ducks turned out soft, juicy and tasty.

You can also make sauce for ducks. Let the juice formed during cooking stand for a while, then carefully remove the settled fat - we don’t need it. Pour the remaining juice into a convenient container, add crushed garlic. And when you eat the duck, you can dip the pieces in this garlic sauce. My husband loves this sauce very much.

Bon appetit!

P.S. If the ducks are larger than the ones I told you about, then you can cook them in pieces, but I recommend marinating them in any case. You can use mayonnaise, sour cream, dry wine as a marinade. You can cook wild duck in pieces either in the oven or fry it in a frying pan.

I was interested in the recipe from the video; I didn’t cook game this way, so I took note.

Elena Kasatova. See you by the fireplace.