How to cook duck in a pot. How much to cook a duck: the subtleties of cooking poultry and wild poultry

The bird is one of the most beneficial species meat, especially chicken and turkey. Soups and broths, chops, goulash, casseroles, cutlets, delicious toppings to pancakes, dumplings and dumplings, meatballs, julienne. Poultry salads are very popular, they are hearty and often used on the menu of those who want to lose weight or just watch their weight.

chicken, turkey

Roasted whole chicken or turkey is already traditional holiday dish on our table. But still, chicken dishes are more often cooked in everyday life, and not only fillets or a whole carcass: dishes from legs, thighs and wings are very popular, which are easy to cook by simply frying in a pan or in the oven.

It is for the available and quick recipes chicken meat is so loved by many people. Chicken salad can become a complete dinner, chicken is easily absorbed by the body without loading it at night, and the combination of protein with vegetables, mushrooms, cheese and herbs makes this salad nutritious.

duck, goose

Duck and goose have more fatty meat, so they are rarely cooked in everyday life. But nothing helps create a festive atmosphere like a duck baked whole with apples, oranges, rice and other toppings. And fried duck breast or leg is real restaurant dish, which you can please your family for dinner.

Cooking methods

The indisputable plus of poultry meat is that it goes well with any side dish, and they cook it in all possible ways: fried, baked, boiled and stewed, cooked in a slow cooker, air grill, in a sleeve, foil and pots, on open fire and for a couple. shish kebab from chicken wings or legs is one of the fastest and safest ways to cook meat outdoors.

Usually, poultry meat is marinated before cooking, this will reduce the cooking time, and in the case of duck or goose, it will also neutralize the specific smell. You can learn about all kinds of ways and features of poultry preparation in this section.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Duckling can be quite classified as a delicacy, especially when it comes to musky ducks. The meat of such birds (or our ordinary domestic ones) is not recommended to be consumed too often, but it should at least occasionally be present in the menu of each person.

How to cook duck soup

Before you start cooking hot, the duck carcass must be washed, cleaned of offal, be sure to remove excess fat. To prevent the meat from overcooking, it is recommended to pour boiling water over it before putting it into the pan. Check out other nuances of how to cook duck soup in a saucepan:

• you need to cook the bird over low heat with the lid closed;
• be sure to drain the first broth, replacing it with clean water;
• it is better to leave ready duck meat for a while so that it is infused.

A fundamental factor in the preparation of duck soup is the age of the bird. Few housewives know how long it takes to cook a bird, because in different occasions it is different. So, the average duck cooking time is about 1.5 hours: the young carcass will be ready in an hour, and the old one should be cooked for at least 2.5 hours. Portioned pieces of duck can be cooked in 30-40 minutes. It is worth noting that in a slow cooker the bird is cooked for about 2 hours.

Recipes with photos

Eating the meat of this bird has a positive effect on the body of every person, so duck dishes are a must in your diet. There are many different recipes duck soup, because every housewife loves to experiment with a combination of ingredients. Be sure to save this collection for yourself to later please your husband and children. hearty lunch from a duck.

with game

To prepare such a dish, it is not necessary to build a fire, as hunters do in the forest. Delicious, unusual and rich soup from wild duck you can cook in the kitchen. For classic shurpa, it is recommended to use vodka, which makes its taste more pronounced, but if you feed a child, then you can not add this ingredient during cooking.

Ingredients:

• greens - 2-3 bunches;
• garlic - 1 head;
• tomatoes, carrots - 0.5 kg each;
• potatoes - 0.7 kg;
• game - 2 pcs.;
• tomato paste - 6 tbsp. l.;
• spices, vodka, salt - to taste;
• Bulgarian pepper - 0.4 kg;
• raw fat (pork) - 300 g.

Cooking method:

1. Pluck the carcasses, singe from the remaining feathers, put in a 10-liter cauldron, pour 6 liters of water. Add the peeled onion to the dishes, cook for at least 4 hours.
2. Prepare vegetables and greens: cut potatoes and carrots into large slices, onion into half rings, pepper, peeled from seeds, also chop into half rings. Cut the tomatoes into large slices, chop one bunch of the selected greens. Finely chop the peeled garlic cloves.
3. Salo, cut into strips, fry until cracklings are obtained.
4. Put onions and carrots in a frying pan, fry a little.
5. After 4 hours, when the bird is almost ready, add vegetables and lard to the broth.
6. Add tomatoes and peppers, cook for another 20 minutes.
7. AT ready soup add the rest of the spices tomato paste, garlic. Boil everything together for another 10 minutes.
8. Allow the dish to rest for 5-10 minutes before serving.

with noodles

Would you like to see this on your dining table? beautiful dish like in the photo? Soup with duck and noodles is an amazingly healthy and tasty hot soup that children and adults will enjoy eating. It should be noted that instead of homemade noodles some housewives add ordinary vermicelli; the taste of the first course does not suffer at all from such a replacement.

Ingredients:

• dry spices - to taste;
• onions, carrots - 1 pc.;
• potatoes - 5 pcs.;
• garlic - 3 teeth;
• noodles (or vermicelli) - 2 handfuls;
• duck carcass - 1 pc.;
• greens (assorted) - to taste.

Cooking method:

1. Put portioned pieces of meat to cook for at least an hour.
2. Add a whole onion, coarsely chopped carrots and potatoes, bay leaf, peppercorns. Bring the liquid with food to a boil, cook for 20 minutes, then remove the onion from it.
3. Add noodles 8-10 minutes before the end of cooking. Season, salt.
4. Serve the first duck in portioned plates, pepper and sprinkle with herbs.

pea

This is not to say that the dish turns out to be low-fat, but even while on a diet, once you can afford to relax a little and enjoy such a delicacy. Pea soup with duck in consistency it turns out like a cream soup, while its taste is simply divine, not to mention the aroma. Delight your household with a new dish by serving it to the dining table.

Ingredients:

• thyme - 1 sprig;
• onions - 2 pcs.;
• crackers, greens - to taste;
• water - 1 l;
• oil (veg.) - 3 tbsp. l.;
• pepper, salt - to taste;
• duck (smoked) - 300 g.

Cooking method:

1. Soak washed peas in cold water. After 3 hours, rinse again, strain.
2. Duck and peas put in a pot of water, cook for about half an hour.
3. Fry small onion cubes in oil.
4. Remove the cooked meat from the broth, cut into small pieces.
5. Add thyme to the pan, boil with peas for 30 minutes, then remove the sprig from the water.
6. Beat the ready peas until smooth with a blender, season.
7. Add fried onion and duck pieces to the mass.
8. Serve hot, garnished with herbs and croutons.

In a slow cooker

With the advent of this kitchen technique, the preparation of first, second courses and even desserts has become much faster. Duck soup in a slow cooker is prepared simply, but not as quickly as, for example, chicken soup, but the hot one that turns out in the end is worth the time. Try to cook the first according to the presented recipe to please yourself and your household.

Ingredients:

• carrots - 2 pcs.;
• potatoes - 470 g;
• vermicelli - 1 handful;
• duck - 0.5 carcasses;
• salt, spices - to taste;
• onion - 1 pc.

Cooking method:

1. Dip portioned pieces of meat, whole onions and carrots into a multicooker bowl filled with water. In the "Extinguishing" mode, leave the ingredients for 57 minutes.
2. Remove the vegetables from the water, discard the onion, chop the carrots.
3. Simmer the broth with meat for another 20 minutes.
4. Strain the broth, pour half into a bowl, add potato cubes, cook in the "Soup" mode for 55 minutes.
5. After 25 minutes, lay all the products, add the broth.
6. 10 minutes before the end, put the meat, greens. Leave to infuse on the "Heating" for another 20 minutes, then serve.

Rice

Everyone loves to eat Tasty food, this also applies to first courses. Soup with duck and rice will help diversify your daily menu. Hot is rich, satisfying and fragrant. Look at the photo, how the dish will turn out in the end, and feel free to start cooking. Save this easy recipe for cookbook so that it is always at your fingertips.

Ingredients:

• onions, carrots - 1 pc.;
• salt, suneli hops, pepper - to taste;
• potatoes - 4 pcs.;
• oil - 50 ml;
• rice (round) - 100 g;
• poultry - 0.5 kg;
• green onions, dill - 1 bunch each.

Cooking method:

1. Rinse the bird carcass well, place in a saucepan with cold water, leave to cook for 1.5 hours. After boiling, reduce the fire.
2. Cut potatoes and onions into cubes, carrots can be finely chopped or grated.
3. In a frying pan, where the oil has already warmed up, fry the onions and carrots, season.
4. Remove the finished carcass from the water, wait until it cools down a bit. Separate the meat from the bones, finely chop.
5. Send vegetables, potatoes to the boiling broth and cook for 20 minutes.
6. Add washed rice, meat and some chopped greens to the pan. Cook the ingredients for another 15 minutes.
7. Decorate with the remaining herbs before serving.

On the broth

You need to start preparing the first dish in advance - soaking overnight pearl barley. Duck broth soup turns out to be fatty and nutritious, so it is not recommended to eat it often for those who are on a diet or are struggling with being overweight. However, the abundance of nutrients in hot, cooked this recipe, obliges everyone to eat such a soup at least once a year.

Ingredients:

• onions, carrots - 1 pc.;
• water - 2 l;
• laurel leaf - 1 pc.;
• salt, parsley, pepper - to taste;
• duck fillet - 150 g;
• oil (olive) - 24 g;
• potatoes - 650 g;
• pearl barley - 70 g.

Cooking method:

1. Soak barley in cold water, leave overnight. Drain liquid.
2. Place the duck in a saucepan, pour boiling water over it, leave it to boil.
3. Take the duck fillet out of the pan, rinse and chop. Return the meat to the pan, pour new water, cook for 40 minutes.
4. In boiling duck broth, put potato sticks, barley, cook for 20 minutes.
5. Fry the onions and carrots, transfer the prepared vegetables to the pan, boil everything together for another 15 minutes.
6. Salt the almost ready soup, throw in the bay leaf, then mix and turn off the heat.
7. Before serving, let the duck soup brew, then add chopped parsley to each plate.

With mushrooms

From poultry you can cook fragrant first courses. The soup with mushrooms is very tasty. It is worth noting that this kind of meat is a delicacy product that raises the level of hemoglobin, improves brain function, and has a calming effect on the nervous system. It also helps to stabilize vision, which is also important these days.

Ingredients:

• white mushrooms (dried) - 50 g;
• assorted mushrooms (fresh) - 350 g;
• garlic - 4 teeth;
• ginger root - 1 pc.;
• onion, celery stalk, carrot - 1 pc.;
• oil (drain) - 2-3 tbsp. l.;
• duck carcass - 1 pc.;
• shallots - 3 pcs.;
• black pepper (peas) - 6 pcs.;
• thyme (fresh) - 3 stalks;
• laurel leaf - 1 pc.;
• parsley root - 4 pcs.;
• salt, spices - to taste.

Cooking method:

1. Pour the pieces of meat with cold water, put to cook over low heat (1 hour).
2. Add all the necessary vegetables, seasonings to the pan, and then cook for about 2 more hours. Let the liquid cool, then strain the ingredients into a separate bowl, cover the container with a lid and set aside.
3. Throw away the fat formed on the surface of the broth, fall asleep dried mushrooms and add boiling water. Wait 30 minutes, then strain the liquid again.
4. Clean and cut fresh mushrooms, fry them in a pan with melted butter. Add chopped shallots, sauté until the latter is soft.
5. Pour the broth to the onion-mushroom mixture, boil.
6. Dish salt, season and serve.

Peking duck

The dish shown in the photo is not from an expensive Chinese restaurant at all. This exotic soup can be prepared at home, if you have on hand step by step recipe. Diversify your dinner table with nutritious, fragrant and satisfying hot, try cooking Chinese soup, for which your household will be very grateful to you.

Ingredients:

• shallots - 2 pcs.;
• sesame oil - 1 tsp;
• oyster mushrooms - 100 g;
• udon noodles - 400 g;
• coriander (dried) - 0.33 cups;
• pak choy - 1 bunch;
• water - 250 ml;
• Peking duck meat - 375 g;
• broth (chicken) - 1 l;
• soy sauce - 3 tbsp. l.;
• ginger (fresh) - 4 cm;
• chili pepper - 1 pc.

Cooking method:

1. Heat the finished Peking duck in the oven, then cut the meat into thin strips.
2. At this time, you can start cooking the broth. To do this, you need to mix water, chicken bouillon, soy sauce, add ginger. After boiling, add noodles. Boil it for about a minute, stirring constantly. Then add pak choi, half of the prepared coriander, chili pepper and chopped shallots to the pan. Boil for just a couple more minutes, the main thing is that the noodles are cooked.
3. Pour the resulting soup into bowls, pour each serving with sesame oil, sprinkle with duck and the remaining seasonings.

from lentils

Both of these products should be added to your diet: you can separately or combine them into one dish. For example, lentil soup is a great way to combine meat with legumes. Hot will turn out not only very tasty, but also healthy, because lentils are a unique product that contains iron, vegetable protein and amino acids.

Ingredients:

• celery - 2 stalks;
• tomato - 3 pcs.;
• carrots - 1 pc.;
• lentils - 0.5 cups;
• green onions - 0.5 bunches;
• laurel leaf - 3 pcs.;
• broth (chicken) - 8 glasses;
• red onion - 0.5 pcs.;
• poultry - 300-400 g (only meat);
• garlic - 2 teeth;
• oil (olive) - 1 tbsp. l.

Cooking method:

1. Pour the broth into the pan, send the bones there. After boiling, reduce the fire to a minimum, remove excess fat, and then boil for another 30 minutes.
2. in a pan with olive oil fry chopped onion, add garlic to it. After the ingredients are ready, lay the carrots, celery and bay leaf, fry until tender.
3. Combine the contents of the pan and pot, wait until it boils.
4. Pour the washed lentils, cook for half an hour over low heat.
5. Season the soup and turn it off after a couple of minutes.
6. Serve garnished with meat slices, small tomato cubes and chopped green onions.

Buckwheat

Food for the first or second of this cereal belongs to the category of dietary, it is recommended to eat even a child. The same cannot be said about soup with buckwheat, because due to the fat in the meat, the broth becomes more rich and nutritious. It should be noted that the usual chicken soup on palatability noticeably loses against the background of the dish, which is in duck broth.

Ingredients:

• salt, pepper - to taste;
• onion - 1 pc.;
• oil - 1 tbsp. l.;
• duck fillet - 200 g;
• mushrooms (champignons) - 7 pcs.;
• potatoes - 1 pc.;
• buckwheat - 3 tbsp. l.

Cooking method:

1. Finely chop the washed, peeled mushrooms, onion into half rings, and potatoes into cubes. It is better to bake the bird in the oven before cooking.
2. Rinse buckwheat from dust under cold water.
3. In a saucepan filled with several liters of water, lower the mushrooms and meat. After boiling, cook for at least 20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.
4. At the end of cooking, salt, if desired, put a bay leaf and a little allspice.
5. To make the broth more tasty and fragrant, fry the mushrooms.

Video

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, so dietary product it doesn't count. 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 egg until homogeneous mass and add to 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 our ancestors knew, 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 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 in a saucepan buckwheat 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 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, better than 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 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 happy if you treat them delicious dish according to one of our recipes!

Video

See another one original recipe duck soup in our video.

At proper cooking duck meat is very tasty, nutritious and will impress many gourmets, so in this article we will consider how long and how to cook duck (wild and domestic) so that the meat is soft, juicy and tasty.

The duck cooking time primarily depends on the form in which it will be cooked (whole or chopped meat), as well as on the type of duck (domestic or wild), so let's take a closer look at how much to cook duck meat in various ways:

• How long does it take to cook domestic duck? On average, domestic duck is cooked for 1.5 hours in a saucepan after boiling water, if it is whole, and 30-40 minutes if the meat is cut into pieces before cooking.
• How much to cook wild duck? Wild duck meat is often fried or baked in the oven, but if you need to boil it, then the cooking time of a wild duck averages 1.5-2 hours ( whole duck) and 1-1.5 hours boiled wild duck cut into pieces.
• How much to cook duck for soup? To cook delicious rich broth, the duck is boiled on average for 1.5 hours (whole), while at the beginning or middle of cooking the first broth is drained (very fatty) and new water is poured. If I use separate parts of the carcass to prepare the broth (duck wings, necks, legs or thighs), then they are cooked less, on average 30-40 minutes.
• How long to boil duck before roasting? Before baking, the pickled duck is boiled for 15-20 minutes in a saucepan.

Having learned how much to cook a duck until cooked, we will further consider the cooking process itself in order to know how to properly cook a duck so that it is soft and juicy after cooking.

How to cook duck in a pan?

The process of brewing wild and domestic duck in the pan passes in the same sequence and in order to get delicious boiled meat, you must perform the following sequence of actions:

• Thoroughly rinse the carcass under running water.
• We cut off the fat from the washed carcass and remove the offal, then cut it into pieces (cut off the neck, wings, legs, cut the brisket).
• Pour water (2-3 liters) into a saucepan of a suitable size and bring to a boil over high heat.
• Put a whole peeled onion, carrots, salt (1 teaspoon), bay leaf and a few peppercorns (black and allspice) into boiled water in a saucepan, after which we put the chopped pieces of meat.
• After boiling the water again, with a spoon or slotted spoon, remove the foam formed on the surface of the water, reduce the heat so that the water does not boil much and cook the duck for 30-40 minutes (cut into pieces) or 1-1.5 hours whole. The pot can be covered with a lid.
• At the end of cooking, check the meat for readiness by piercing the meat with a knife or fork (if soft, then it's ready). We do not immediately take out the meat, but leave it to cool for 10-15 minutes in the broth so that it is more juicy.

In conclusion to the article, it can be noted that knowing how much time and how to cook a duck at home correctly, you can quickly cook tasty and nutritious meat for any side dish, as well as cook tasty soup from this bird. Your reviews and helpful tips how to boil duck meat in a saucepan, leave it in the comments to the article and share it on social networks if it was useful to you.

The preparation of waterfowl meat is distinguished by its specificity, therefore, not every housewife will take at least boiling the product. In fact, everything is not so difficult, especially if you know how to prepare the duck before processing, in what and how long it is best to cook it, and what points in the process to pay special attention to. As for the timing, it takes about 1.5 hours to cook a whole carcass, and 30-40 minutes to bring individual pieces to readiness. Additionally, you should read the recommendations for defrosting and cutting the component.

Useful information about working with a duck

Even today, among the vast assortment of grocery stores, it is not so easy to find chilled duck meat, so most often you have to deal with a frozen product. To defrost it, you just need to lay out the product directly in the bag when room temperature(if you remove the packaging, the meat will dry out) and wait a few hours. if you want to get tasty and tender dish, you need to wait as long as necessary. Do not use a microwave, hot or cold water for this purpose.

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

Tip: Even if the component is boiled for soup, it is recommended to remove all visible areas of fat. Poultry meat is already quite fatty and the broth will turn out to be very rich.

• We feel for the place of attachment of the thigh to the carcass, make an incision in this place and separate the legs.
• It remains to make a longitudinal incision along the central part of the carcass, lift the edges of the meat and cut it off the sternum with short movements.

Some housewives use the duck itself to prepare the second course, and they prefer to cook broth from its bone skeleton. True, it must be taken into account that without meat and fat, bones practically do not give fat and soup with this approach turns out to be almost dietary. Therefore, it is worth deciding in advance how much meat should be left on the bones so that the quality of the future soup does not suffer.

How to cook poultry in the traditional way?

We put the washed and degreased parts of the duck in a suitable container and pour over with boiling water, which we drain immediately. Pour 2-3 liters of water into a saucepan and bring to a boil over high heat. In boiling water, put a peeled whole onion, peeled carrots, a few black peppercorns, a teaspoon of salt and a couple of bay leaves. We reduce the fire to medium, after which we spread the duck in the resulting broth. We cover the container with a lid, wait for it to boil again. The component should be boiled for 30-40 minutes, regularly removing foam and drops of fat from the surface of the liquid.

If you need to cook a whole carcass, then first you only need to gut it, rinse thoroughly and also scald it 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 boil a duck for subsequent smoking?

Smoked duck is soft and tender, but at the same time remains dense. Additional processing allows you to rid the product of the specific taste and smell, which is famous for the meat of waterfowl. It must be cooked according to the following scheme:

• Put the duck prepared and cut into pieces in a deep container, pour with a teaspoon coarse salt and spices. The taste of the bird is perfectly emphasized by pepper, rosemary, oregano and thyme. Now mix the mass with your hands, rubbing the ingredients into the meat.
• We remove the workpiece in the cold and leave to marinate for at least 12 hours. How long the meat is infused will determine its taste and texture.

• Pour the present product with 2-3 liters of water (we do not pour the marinade anywhere), the liquid should completely cover the product. We put the container on the fire and bring the mass to a boil.
• The composition should be cooked for no more than 15-20 minutes over medium heat, after which we remove the dishes from the stove and leave the duck to cool directly in the broth.
• After that, put the product in a colander and let the liquid drain. The meat is now ready for further processing and can be put into the smoker.

It should be noted that the duck has a rather specific taste and aroma. Do not spare water and spices when boiling it. They will not spoil the overall picture, but some dubious moments will definitely smooth out.