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Nowadays, wild duck dish is considered an exotic dish. After all, only a real hunter can present fresh game to the hostess, who will prepare an amazing dish according to this recipe. Wine will give the meat a delicate color and juiciness, and apples will add a spicy sweet and sour taste. The recipe is quite simple, the main thing is to cook the game correctly. So, today we have a wild duck in red wine in the oven. An excellent zest 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 have become the proud owner of a wild duck, first you need to clean it of feathers and gut it. To clean the duck from the feather, scald it with boiling water and dip it in boiling water for 2 minutes. After this procedure, pluck the feathers, they will be separated easily. then singe the carcass over the fire to remove fine hairs and feathers. Do not forget to remove the shot 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 intestines, then make an incision in the bird's abdomen and remove all the insides. 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
Greens sour apples- 2 pieces
Cream - 2 tbsp. l.
Purified water - 0.5 tbsp.
Red (dry) wine - 0.5 tbsp.
Onion - 1 large head
Coarse salt - 1 tbsp. a spoon
Pepper - tsp
Some greenery for decoration.
Cooking:
1. Thoroughly wash the carcass. Dry with paper towels or paper towels. Mix salt and pepper and rub the duck inside and out. Let marinate for one hour.
2. After an hour, 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. Put the fried duck in a refractory small container. Lay apple slices around the carcass in a circle. Throw onion rings on top.
6. Mix water, cream and wine. Pour the duck with this sauce and put in the oven for two hours. To stew 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 bit.
8. Divide the cooled duck into portions, add greens for decoration and put the dish on the table.
It turns out 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 prepare. Such game will become a real decoration holiday table.
Bon Appetit!
Irina Kirpicheva
Our mothers and grandmothers called her duck or goose, Petersburgers know her as "latka". This one is called kitchenware so for a reason. It is in an oblong cast-iron cauldron that it is most convenient to extinguish a bird. We offer you a recipe duck stew in wine right in the duck-house.
In the article we will give two recipes at once: with stewing and pickling 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.
Duck in red wine recipe
Ingredients:
- Duck - about 1.2 kg
- Carrots - 1 large (or 2 medium)
- Onion - 1 pc.
- Garlic - a few cloves
- Wine - 300-400 ml
- Water - about 1 cup
- Flour - 2 tbsp. l.
- Spices - salt, dried herbs, black pepper, others optional
- Greens - dill, parsley, several branches
How to cook duck in wine:
By the way, if you don’t have a duckling, 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 roaster, cooked in a slow cooker or in another way. You can also pour the marinade over the duck during cooking to make it more juicy.
Marinade for duck with white wine:
- White dry wine– 200 ml
- Dry mustard - 1 tsp
- Onion - 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 onion rings, spices, mustard and Bay leaf put in a saucepan, add lemon juice, pour all the contents with wine. Bring the marinade almost to a boil, turn off and cool. Pour the marinade over the bird and insist for 5-8 hours, then cook as you wish, for example, bake the duck in wine.
In the next article we will write a recipe for shank. Have a nice day and bon appetit!
2016-02-04T15:00:03+00:00 adminsalads and appetizersIrina Kirpicheva Our mothers and grandmothers called her duck or goose, St. Petersburg people know her as "latka". This kitchen utensil is called so for a reason. It is in an oblong cast-iron cauldron that it is most convenient to extinguish a bird. We offer you a recipe for stewed duck in wine right in the duck-house. During new year holidays We tried some new...
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Mix 200-300 ml of wine in a saucepan with honey, put on a small fire and boil until the volume of liquid decreases by 2 times, about 10 minutes. Add butter, stir and remove from heat. Salt, pepper to taste.
Wash apples. Cut half of the fruit into quarters, remove the core. Put the chopped apples in a bowl, add half of the prepared sauce, mix.
Wash the duck, dry it, singe if necessary, rub the skin with salt, place inside apple filling. Secure the cut with wooden skewers.
Brush the duck all over with the remaining sauce. Lay the bird on a baking sheet breast up, pour 50 ml of water onto the baking sheet. Place in an oven preheated to 200 ° C for 1.5 hours.
Carefully cut the core out of the remaining apples with a small knife. Pour 0.5 tsp into each apple. Sahara. Pour the rest of the wine on a baking sheet with the duck, put the apples cut side up and cook for another 7-10 minutes. Transfer the cooked duck and apples to a dish, cover with foil and let stand for 10 minutes. Pour the liquid remaining on the baking sheet into a saucepan, scraping thickened and boiled residues from the surface of the baking sheet with a spoon. Place the saucepan on strong fire. Bring to a boil and serve with duck.
I don’t know about you, but in my family not a single family celebration is complete without a whole roasted duck. Somehow they even stopped considering the duck as a dish of the festive table, although at all times the city dwellers domestic duck considered a delicacy.
And I began to experiment, coming up with new recipes for dishes in which main ingredient- duck. One of the most noteworthy (in my opinion) dishes - duck in wine. Duck meat turns out juicy and soft, and something inexplicable, but very appetizing, is also captured in it.
I want to immediately advise everyone who uses my recipe. First, use only homemade grape wine. I tried to fill it with expensive natural vintage wine purchased in a store, and a powder analogue - the taste is completely different. Secondly, I use prefabricated spices specially selected for roasting poultry in the oven.
No packaged spices fit. Usually sellers of spices independently select the required amount. 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 concerns the submission. I cook duck in wine, after discovering this recipe, only in portions. It is very convenient.
Cooking steps:
Our mothers and grandmothers called her duck or goose, Petersburgers know her as "latka". This kitchen utensil is called so for a reason. It is in an oblong cast-iron cauldron that it is most convenient to extinguish a bird. We offer you a recipe for stewed duck in wine right in the duck-house.
In the article we will give two recipes at once: with stewing and marinating in wine (pickled poultry can be cooked in various ways, both in a duck hutch and in the oven). Wine can be used both red and white, we tried with inexpensive dry red.
Duck in red wine recipe
Ingredients:
- Duck - about 1.2 kg
- Carrots - 1 large (or 2 medium)
- Onion - 1 pc.
- Garlic - a few cloves
- Wine - 300-400 ml
- Water - about 1 cup
- Flour - 2 tbsp. l.
- Spices - salt, dried herbs, black pepper, others optional
- Greens - dill, parsley, several branches
How to cook duck in wine:
- Cut the duck into portions, rinse under running water, if necessary, scrape the skin with a knife. If there is a lot of fat on the pieces, the excess can be cut off. Dry the bird, sprinkle with salt and pepper.
- Heat the pan and put the duck on a dry surface, without oil. It is best to fry in two to three batches, depending on the size of the pan, leaving a little space between the pieces. Fat will begin to stand out, after the appearance of a golden crust, you need to turn over and fry the second side. It is better to fry on high heat, but be careful not to burn.
- In the meantime, peel the onion and carrot, cut into large pieces, as during the stewing, the onion will almost dissolve, and the carrot will become soft and tasty. Peel the garlic and press each clove a little, cutting is optional.
- Transfer the duck from the pan to the roaster, pour in the fat, add the vegetables and wine. Warm up a little, add enough water to cover all the pieces, but no more. Heat almost to a boil and reduce heat. Simmer for 1.5-2.5 hours over low heat, periodically adding water if necessary. A sign of readiness: the meat is soft, easily lags behind the bone.
By the way, if you don’t have a duckling, then you can stew the bird in a frying pan.
- Duck stewed in chunks in a roaster can be served with a variety of side dishes, including boiled potatoes, rice, and stewed vegetables. Before serving, you can sprinkle the dish with herbs and pour over the wine sauce left after stewing.
Marinade for duck with white wine:
- Dry white wine - 200 ml
- Dry mustard - 1 tsp
- Onion - 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:
Put onion sliced into rings, spices, mustard and bay leaf in a saucepan, add lemon juice, pour all the contents with wine. Bring the marinade almost to a boil, turn off and cool. Pour the marinade over the bird and insist for 5-8 hours, then cook as you wish, for example, bake the duck in wine.
