I don’t know about you, but in my family not a single family celebration is complete without whole baked duck. Somehow they even stopped considering the duck a dish of the festive table, although at all times the city dwellers of meat domestic duck was considered a delicacy.

And I began to experiment, coming up with all new recipes for dishes in which main ingredient- duck. One of the noteworthy (in my opinion) dishes is duck in wine... Duck meat turns out to be juicy and soft, and also something inexplicable, but very appetizing, is caught in it.

I would like to immediately advise everyone who uses my recipe. First, only use homemade grape wine... I tried to fill it with expensive natural vintage wine purchased in the store, and a powder analogue - the taste is completely different. Secondly, I use mixed spices specially selected for roasting poultry in the oven.

No packaged spices were suitable. Typically, spice sellers select the required amount on their own. To do this, you just need to indicate the weight of the bird and inform the dish that you plan to cook. The third point is about serving. After I discovered this recipe, I cook duck in wine only in portions. It is very convenient.

Cooking steps:

COOKING DUCK IN WINE.

1. Peel the onion, rinse with water and chop finely.

2. Peel the garlic, rinse with water and finely chop.

3. Finely chop the bacon, put it in a frying pan and heat it over medium heat.

4. Add onion, garlic to bacon and fry for 5 minutes.

5. Add nutmeg and cloves. Turn off the fire and set it aside.

6. We process the duck, take out the insides, rinse cold water, dry and rub with salt and black pepper.

7. Pour 4 tbsp into a frying pan. spoons vegetable oil, heat it up and spread the duck.

8. Roast the duck on each side for 5 minutes. After each turning the meat, water it with 2 tbsp. spoons of wine.

9. As soon as the duck is fried on all sides, cover it on all sides with a fried onion.

10. Rinse the carrots with water, peel them, chop finely and send them to the duck in the pan.

11. Salt and pepper the duck. Pour the remaining wine into the pan and put the pan in the preheated oven and fry duck in the oven at a temperature of 180 degrees 1 hour 30 minutes.

12.Baked duck put it on a dish, and grind the gravy through a sieve, put it in a saucepan, add butter and simmer for 2 minutes.

13. Put the sauce in a gravy boat and serve with the hot duck.

Here's a duck recipe in my arsenal!

Delicious duck in the oven is ready!

Bon Appetit!

The nutritional value:

• Calories: 5613 kcal. ,
• Fat: 480 g.
• Carbohydrates: 197 g.
• Food preparation time: 20 minutes.
• Cooking time: 1 hour 40 minutes

This wine-stewed duck with cherries, although exquisite and, one might say, holiday dish , but for the joy of those who cook, not too troublesome! You just need to prepare everything, put it on fire and forget it for 2 hours!
I, as a lover of tender duck breasts, could not resist serving them fried. Steaming for a long time is not the best way to cook this tender part of the carcass. The same cannot be said about the legs and other parts of the mascara. But if you are not so finicky and want less fuss, feel free to stew all parts of the duck together.

Ingredients

• 1 (1.5 - 2 kg) duck
• 250 ml dry red wine
• 500 ml chicken or duck broth
• 2 tbsp dried marjoram
• 3 medium red onions
• 300 grams frozen cherries (defrost the day before)
• 3 tbsp brown sugar
• Salt and pepper to taste

1) Wash the duck, dry with a paper kitchen towel, cut into pieces, carefully cutting out 2 duck breasts. Set aside the breasts, we will fry them.

2) Rub all parts of the duck with salt and pepper. Leave for 10 minutes.

3) Peel the onion and cut into 4 pieces. Bring the broth to a boil.

4) Place the duck pieces, skin side down, in a cold, heavy-bottomed skillet and set on medium heat. (This will melt some of the duck fat for frying.) When the pan is already well heated and a lot of fat has leaked, turn the heat up and brown the duck pieces on all sides.

Transfer to a deep saucepan or pot in which the bird will be stewing, sprinkle with marjoram.

5) In the same pan, fry the onion quarters until lightly caramelized (browned).

Pour in wine, add sugar and stir vigorously.

Bring the wine to a boil and pour over the meat with the onion. Add cherries and hot broth. Add ½ tsp. salt, cover and bring to a boil over medium heat.

6) Reduce heat to low and simmer for 2-2.5 hours. The meat should come off slightly from the bones. Remove from heat and let the meat "rest" in the liquid in which it was stewed. This will make the meat juicier, since it will absorb some of the liquid lost during heat treatment.

7) 30 minutes before the stew is done, preheat the oven to 180 degrees.

8) Place the duck breasts skin side down in a heavy-bottomed skillet and place over medium heat. (Again, this will melt some of the duck fat for frying.)

Nowadays, wild duck food is considered an exotic dish. After all, only a real hunter can present fresh game to the hostess, who will cook an amazing dish according to this recipe. Wine will give the meat a delicate color and juiciness, and apples will add a piquant sweet and sour taste. The recipe is very simple, the main thing is to cook the game correctly. So today we have wild duck in red wine in the oven. An excellent highlight dish for a festive or New Year's table.

You might be interested in the recipe -

Wild duck in red wine in the oven

If you are lucky and you become the proud owner of a wild duck, first you need to cleanse it of feathers and gut it. To clean the feathers of the duck, scald it with boiling water and immerse it in boiling water for 2 minutes. After this procedure, pluck the feathers, they will come off easily. then burn the carcass over a fire to remove fine hairs and feathers. Do not forget to remove the fraction from the carcass.

Next, you need to gut the duck. Cut off the head and legs, as well as the tips of the wings. Remove the esophagus with the intestines, then make an incision in the bird's abdomen and remove all of the viscera. Rinse the carcass under water. Now you can start cooking, and our step by step recipe with photo.

To cook wild duck you will need:

Wild duck carcass - 1 piece

Green sour apples- 2 pieces

Cream - 2 tbsp. l.

Purified water - 0.5 tbsp.

Red (dry) wine - 0.5 tbsp.

Bow - 1 large head

Coarse salt - 1 tbsp spoon

Pepper - tsp

Some greenery for decoration.

Preparation:

1. Thoroughly rinse the carcass. Dry with a paper towel or napkins. Mix salt and pepper and rub the duck inside and out. Leave to marinate for one hour.

2. An hour later, fry the marinated duck in a pan on each side.

3. Shred the onion with thin rings.

4. Cut the green apples into two identical halves and remove the seeds from each. Then we divide each half into several more parts.

5. Place the fried duck in a small refractory container. Put apple slices around the carcass in a circle. Throw onion rings on top.

6. Mix water, cream and wine. Pour this sauce over the duck and put in the oven for two hours. For stewing game, set the oven temperature to 160 degrees.

7. When the game is cooked, take it out of the oven and wait for the dish to cool down a little.

8. Divide the cooled duck into portions, add herbs for decoration and put the dish on the table.

It turns out to be a real masterpiece from a wild duck. Fragrant smell delicate taste meat will surprise guests and loved ones.

That's all, as you can see, a wild duck in red wine in the oven is not so difficult to cook. Such game will become a real decoration of the festive table.

Bon Appetit!

Irina Kirpicheva

Our mothers and grandmothers called her a duckling or a gosyatnitsa, Petersburgers know her as a "latka". This is called kitchenware so for a reason. It is in an oblong cast-iron cauldron that it is most convenient to stew a bird. We offer you a recipe for cooking stew duck in wine right in the utyatnitsa.

In the article, we present two recipes at once: with stewing and marinating in wine (pickled poultry can be cooked different ways, both in the roaster and in the oven). Wine can be used both red and white, we tried with inexpensive dry red.

Red wine duck recipe

Ingredients:

• Duck - about 1.2 kg
• Carrots - 1 large (or two medium)
• Onions - 1 pc.
• Garlic - a few cloves
• Wine - 300-400 ml
• Water - about 1 glass
• Flour - 2 tbsp. l.
• Spices - salt, dried herbs, black pepper, others optional
• Greens - dill, parsley, several sprigs

How to cook duck in wine:

By the way, if you don't have ducklings, then you can stew the bird in a frying pan.

Duck marinated in wine

You can marinate the bird as a whole or in small pieces.

Marinade for duck with red wine:

• Dry red - 200 ml
• Honey - 50 g
• Water - 100 ml
• Spices - salt, black pepper, cumin and others to taste.

Mix all the ingredients, grease the duck (if you want, you can rub the marinade under the skin, where possible), put in a cool place for several hours (5-8). After that, the bird can be baked in the oven, stewed in a rooster, cooked in a slow cooker or in another way. You can also water the marinade on the duck during cooking to make it more juicy.

Marinade for duck with white wine:

• White dry wine- 200 ml
• Dry mustard - 1 tsp
• Onions - 2 heads
• Juice of half a lemon
• Bay leaf - a few small leaves
• Carnation - 3 pcs.
• Salt, black pepper, rosemary and other spices to taste

How to marinate duck in white wine sauce:

Chopped onions, spices, mustard and Bay leaf put in a saucepan, add lemon juice, pour over the entire contents with wine. Bring the marinade to a boil, turn it off and cool. Pour marinade over the bird and leave for 5-8 hours, then cook as desired, for example, bake the duck in wine.

In the next article, we will write a shank recipe. Have a nice day and bon appetit!