Za-za
Girls, good afternoon everyone! Your experience is needed
I have never cooked homemade duck. Stewed it with potatoes in a slow cooker, something is wrong, the taste is some kind of specific.
In short, we now have a lot of duck, we need to cook it tasty and healthy, but I don’t know how. Please teach

Which spices are more suitable?
Are there any secrets when making soup?
There is a lot of information everywhere, but YOUR experience is PRESSLESS
Julia V
So that there was no specific taste, it was necessary not to put the "ass". There are glands, and they give this flavor. Most of all, I like to bake duck, then the excess fat leaves it. Delicious pilaf from duck. And I don't cook soups with duck, I prefer more dietary ones, with chicken.
izumka
I really love duck with apples, so you can't hear its specific smell. You can cook this, this or this
Za-za
Quote: Julia V

So that there was no specific taste, it was necessary not to put the "ass". There are glands, and they give this flavor. Most of all, I like to bake duck, then the excess fat leaves it. Delicious pilaf from duck. And I don't cook soups with duck, I prefer more dietary ones, with chicken.
Is the ass just a small triangle or something else should be attached to it?
Julia V
Well, yes, a triangle, and above it there is a pimp - in this area of ​​the gland. If you cut it with a knife, you can see it. I never put this place in soup or stew, the musky smell from it.
Za-za
Quote: Julia V

Well, yes, a triangle, and above it there is a pimp - in this area of ​​the gland. If you cut it with a knife, you can see it. I never put this place in soup or stew, the musky smell from it.
Are there any consonant spices, so to speak, relatives? Chicken and garlic are good friends.

how you stew and cook the stew. If it does not make it difficult, I want to ask you to describe step by step
Suslya
How to cook delicious homemade duck?

these things need to be cut out, otherwise .. beeeeee
Julia V
I salt and pepper the old fashioned way and put it in the refrigerator overnight. If you bake with apples, then you can smear it with honey, but not for an amateur. You can use mayonnaise or adjika. I first bake in the sleeve, and then cut the sleeve and brown it. If I cook like a stew, then I limit myself to only black pepper.
Julia V
Quote: Suslya

How to cook delicious homemade duck?

these things need to be cut out, otherwise .. beeeeee
promptly
Raduga0808
I didn't cook duck soup.
Try it like this:
Put the duck in brine for a couple of hours (or rub with salt) for a crisp crust.
Fry the onion in butter (or whatever you like), cut the onion into cubes, add plum halves (pitted) or apples, quince (remove the skin), add half a glass of wine to the pan and simmer.
After the solution, grate the duck with dry tarragon, pepper and stuff with plums (apples)
Bake covered at 180 degrees. Sprinkle with juice, if there is little juice you can wine, water. The time depends on the size of your bird, about 1-1h20 minutes. per kg. weight.
Za-za
Quote: Suslya

How to cook delicious homemade duck?

these things need to be cut out, otherwise .. beeeeee

Wow yyyyyyyyyy. I will definitely show my husband so that he knows what to cut off first of all. Thank you very much

Do all ducks have these things? or maybe only in a certain breed?
Julia V
Quote: Za-za

Are there any consonant spices, so to speak, relatives? Chicken and garlic are good friends.

how you stew and cook the stew. If it does not make it difficult, I want to ask you to describe step by step
Now I cook everything in a pressure cooker, and then throw everything, press the button and that's it
And before I cooked taco - fry onions and carrots, to them duck, stew, then potatoes, stew almost until cooked, and then coarsely chopped cabbage or zucchini (or whatever you like) and boil until cooked.
Julia V
And I also remembered - I cook pilaf ONLY from duck
Admin
I can recommend these recipes:

Duck legs stewed with cherry plum in a pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183400.0

Duck-chicken-meat pate in a pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=181879.0

Cook to your health!
Za-za
Quote: Admin

I can recommend these recipes:

Duck legs stewed with cherry plum in a pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183400.0

Duck-chicken-meat pate in a pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=181879.0

Cook to your health!
Oh ROMA, you changed your avatar. I didn't even understand from the beginning why there are 2 ROMs on the forum
Julia V
Quote: Za-za

Do all ducks have these things? or maybe only in a certain breed?
For all, and in my opinion for chickens too
Za-za
Quote: Julia V

And I also remembered - I cook pilaf ONLY from duck
And in pilaf there is only pepper or even lavrushka, and then how much vegetable oil is needed for a duck, is it fat?
Admin
Quote: Za-za

Oh ROMA, you changed your avatar. I didn't even understand from the beginning why there are 2 ROMs on the forum

How is it two? I don't have double vision yet Yes, it's time to change ... it's time for the new year
Za-za
Quote: Julia V

For all, and in my opinion for chickens too
Every day in the hands of this bird, but under this organ did not look. I will definitely study
Admin
Quote: Julia V

For all, and in my opinion for chickens too

I completely cut off this part of any bird, and do not even look at what is under their tail
Suslya
Quote: Za-za


Do all ducks have these things? or maybe only in a certain breed?

all chickens and ducks have stuff, it's just that chickens aren't so smelly.
Za-za
Quote: Admin

How is it two? I don't have double vision yet Yes, it's time to change ... it's time for the new year
And it's true. Remained, then nothing at all You can already start thinking about the menu on the sly.
Julia V
Quote: Za-za

And in pilaf there is only pepper or even lavrushka, and then how much vegetable oil is needed for a duck, is it fat?
You don't have to add vegetable oil, but use pieces of duck fat. Don't put a lot of fatty pieces, and I don't add lavrushka, I buy a mixture of seasonings for pilaf on the market.
In general, when we cut the ducks, I collect the fat and melt it, roll it into half-liter jars, and grind the fry with a blender, and then you can spread it on homemade bread.
Now we settled on Indoor women, they are not as fat as Peking ones.
Julia V
Quote: Suslya

all chickens and ducks have stuff, it's just that chickens aren't so smelly.
Something this year our chickens cooked smelly broth from the backs, so the "smell" was felt
Za-za
Quote: Julia V

You don't have to add vegetable oil, but use pieces of duck fat. Don't put a lot of fatty pieces, and I don't add lavrushka, I buy a mixture of seasonings for pilaf on the market.
In general, when we cut the ducks, I collect the fat and melt it, roll it into half-liter jars, and grind the fry with a blender, and then you can spread it on homemade bread.
Now we settled on Indoor women, they are not as fat as Peking ones.
We have ducks for the first year, and they are not fat at all. I would say that dietary Looks like they were fed incorrectly and began to clean up early.
Julia V
And weight?

Here is our duck for Easter
How to cook delicious homemade duck?
Za-za
Drake gutted 1.9 kg duck 1.7 appr. Chicks from the end of June approximately.
Za-za
Quote: Julia V

And weight?

Here is our duck for Easter
/ a69bc7a94f2c4289bbe3a1d6c3b38196]How to cook delicious homemade duck?
Yes, she's just huge
Julia V
Quote: Za-za

Yes, she's just huge
It was almost 2.5 kg Indoor
In general, from 1kg to 2 ducks. but 10 years ago, more than 2 kg grew on bran. Duck breeding lame in our time
Za-za
We fed the first month and a half with compound feed, and then we switched vegetables to garbage grain.
Elenka
I sometimes get the ducks of their village from my grandmother.
I only bake duck. The most delicious marinade: sour cream (cream) + honey + mustard. More sour cream, and about a full teaspoon of honey and mustard. I immediately add salt and pepper to the marinade, rub the duck well with this mixture and leave it in a large bowl overnight at least, maybe more, usually for a day. During this time, I pour the marinade on the duck a couple of times.
I bake a duck in my sleeve, stuff the belly tightly with quarters of sour apples. I don't cut the sleeve, it blushes very well.
Za-za
Quote: Elenka

I sometimes get the ducks of their village from my grandmother.
I only bake duck. The most delicious marinade: sour cream (cream) + honey + mustard. More sour cream, and about a full teaspoon of honey and mustard.I immediately add salt and pepper to the marinade, rub the duck well with this mixture and leave it in a large bowl overnight at least, maybe more, usually for a day. During this time, I pour the marinade on the duck a couple of times.
I bake a duck in my sleeve, stuff the belly tightly with quarters of sour apples. I don't cut the sleeve, it blushes very well.

Honey with duck is very common. And what does he give?
Elenka

Moreover, I add honey to the marinade for baking fish. The taste is not felt at all and does not give sweetness. but a beautiful ruddy crust is provided!
A duck with such a marinade that I wrote, turns out to be very tender and juicy.
Za-za
Elenka and you can recipe in more detailed proportions. And I want to cook a duck for my dad for his birthday as a present. Everything needs to be perfect
Elenka
Quote: Za-za

Elenka and you can recipe in more detailed proportions. And I want to cook a duck for my dad for his birthday as a present. Everything needs to be perfect
In principle, I wrote everything.

"The most delicious marinade: sour cream (cream) + honey + mustard. There is more sour cream, and honey and mustard are about a full teaspoon each. I immediately add salt and pepper to the marinade, rub the duck well with this mixture and leave it in a large bowl at least overnight, you can and more, usually marinade day. During this time I water the duck with marinade a couple of times.
I bake a duck in my sleeve, stuff the belly tightly with quarters of sour apples. I don't cut the sleeve, it blushes very well. "
I bake the duck at a temperature of 150-160 degrees for an hour and a half until cooked.
Check readiness like this, pierce it with a sharp thin knife right through the sleeve in a thick place (breast, leg) and look at the juice that is released. If we continue cooking with blood, transparent - the duck is ready.
Again, the duck rosy well, so this is not a sign of readiness, focus on the juice.

Whether it works out perfectly depends on you.
Good luck! Tell us how it goes.
Za-za
Elena, thank you so much for the recipe from our whole family, the duck was a success, though I didn't have a sleeve, baked it in a pan with high edges for 1.5 hours, tightly closing it with a falg, then opened the falga and reddened the back for another 15 minutes. The characteristic smell of duck was not was Today dad called and thanked for the duck (and he is very stingy for compliments and even more for calls) He said that finishing the last bite was even tastier than at the festive table. So I bring you a huge +
Gaby
Lenochka, thanks for the recipe for the "duck" for the duck. ... We must remember and try.
In the picture, not everything was cut off; on the left, the yellow circles are not completely cut out glands. All birds have them, and not under the tail, but on top.
Suslya
Quote: Gabi

In the picture, not everything was cut off; on the left, the yellow circles are not completely cut out glands. All birds have them, and not under the tail, but on top.

I think it was left on purpose in order to show what exactly needs to be cut so clearly, so to speak ..
E.V.A.75
Quote: Za-za

Do all ducks have these things? or maybe only in a certain breed?
all birds have these things, and chickens, and quails, and geese.
Za-za
Ducks and geese are understandable. But the quails have something to smell like They are from a cam?
E.V.A.75
Quote: Za-za

Ducks and geese are understandable. But the quails have something to smell like They are from a cam?
Well, not from fists, but from 2-3 fists (who has what breed, mine is up to 300 grams), and everything goes there: fly: they reach for big birds
Za-za
My quails are only 2 months old, they haven't even tried the eggs yet, when the time comes, I will ask you for more details
Elenka
Quote: Za-za

Elena, thank you so much for the recipe from our entire family, the duck was a success, though I didn't have a sleeve, baked it in a pan with high edges for 1.5 hours, tightly closing it with a falg, then opened the falga and reddened the back for another 15 minutes. The characteristic smell of duck was not was Today dad called and thanked for the duck (and he is very stingy for compliments and even more for calls) He said that finishing the last bite was even tastier than at the festive table. So I bring you a huge +
How glad I am that the duck was a success! The most important thing is that you managed to please your dad, for him they basically tried.
And you are a great fellow, you managed to cook deliciously the first time!
I "translated" more than one duck until they began to turn out with dignity.
Za-za
It's probably all because of my dad And I had very good teachers
Elenka
Quote: Za-za

It's probably all because of my dad And I had very good teachers

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