Homemade duck stew. How to make duck stew at home. How to prepare duck stew

Homemade duck stew is an excellent alternative to store-bought canned food, which contains products of questionable quality. Thanks to a wide selection of ways to create a preparation that goes well with various side dishes, you can choose the fastest and easiest recipe for homemade stew with excellent taste.

When you have the opportunity to purchase a domestic duck, you should not miss such a happy opportunity. From poultry, which many consider too fatty and even tasteless, you can prepare a very appetizing stew.

Ingredients:

carcass;
black peppercorns;
bay leaves;
salt;
2 liters of water.

Progress:

The bird is washed, dried and divided into small pieces, which are lightly salted.
The jars are sterilized and then filled with meat with the addition of spices and water.
The containers are covered with several layers of foil and placed in a wide pan with water, which is sent to a cold oven.
The dish is prepared at 180°C for about 3 hours.
Finally, the dishes are rolled up with previously sterilized lids.

Cooking in a slow cooker

Traditionally, the dish was prepared in the oven or on the stove, but with the improvement of technology and the advent of new devices, it became possible to execute the duck stew recipe using a slow cooker. You will need:

duck carcass;
salt and spicy spices;
water.

Stew in a slow cooker is prepared as follows:

The carcass is washed well.
The meat is separated from the bone, cut into pieces, which are mixed with salt and spices.
The bird is covered with water, after which the multicooker is set to the “Stewing” program with a cooking time of 3 hours.
After the sound signal, the stew is placed in sterile containers, which are closed with plastic lids and sent into the cold.

On the stove in a saucepan

The most delicious preparations are those that are prepared at home. To bring to life another variation of the homemade stew recipe, you should have on hand:

duck carcass;
onion;
carrots;
salt and spices.

During preparation:

The cleaned carcass is divided into pieces, which are placed in a pan, which already contains onions, carrots, salt and spices.
The contents are covered with water so that its level exceeds the meat by 2 cm.
After 2 hours, the vegetables are removed, and the meat continues to stew for another 1 hour.
When the stew is ready, the bird is placed in sterilized jars, which are sealed, turned over, and after cooling, sent to a dark place.

Stewed duck in an autoclave with cereal

An autoclave at home allows you to provide heat treatment according to industrial requirements using the highest quality products. To complete the recipe you need:

carcass;
bulb;
2 carrots;
100 g buckwheat;
butter;
pepper and spices.

Sequence of actions:

The onion and carrot are chopped, after which the vegetables are fried in oil.
The duck is boiled in salted water and divided into pieces.
Cereals, meat and vegetables are mixed.
The mixture is poured halfway into clean jars and filled with water so that at least 2 cm remains to the edges of the dish.
The containers are rolled up and placed in an autoclave for 40 minutes at 120°C.

Recipe in Adyghe

A duck weighing 2.5 kg yields 5 half-liter jars of delicious stew. To enjoy the bird in the Adyghe way, you also need:

large onion;
2 pcs. red pepper;
a little flour;
head of garlic;
frying fat;
salt.

When preparing:

The dishes are washed and sterilized.
The lids are also heat treated.
Vegetables are cut and garlic is crushed.
Vegetables chopped into arbitrary pieces are stewed with garlic pulp, salt, water and flour in fat.
Small pieces are prepared from the duck, which are laid out in sterilized dishes, where they are filled with dressing.
The jars are rolled up and placed in an autoclave.
The stew is cooked for half an hour at 120°C.

How to prepare winter preparations

Homemade stew, which is much tastier than store-bought, is prepared from:

duck carcasses;
pepper and salt;
bay leaves;
water.

Cooking method:

The carcass is scalded and thoroughly cleaned of remaining feathers, after which it is divided into parts, which are washed and dried.
1 liter jars are sterilized.
Peppercorns and bay leaves are placed in containers, after which the jars are filled with salted meat at the rate of 5 g of salt per 1 kg of product.
The meat is poured with boiled water and placed in jars covered with foil and placed in the oven for 3 hours.
After time, the stew is sealed with sterile lids.

Delicious wild duck stew

When the hunting season begins in the fall, game often appears in the refrigerators of avid hunters, from which they can prepare a very tasty and aromatic preparation for the winter. It is enough to prepare:

duck carcass;
spices, ground pepper and salt.

Step-by-step cooking instructions:

The carcass is plucked, gutted and singed, after which the skin and fat are cut off from the bird.
The duck is cut into slices, which are freed from large bones.
The peel is cut into pieces from which the fat is rendered.
Next, the cracklings are removed from the stewpan, and instead of them, meat slices are sent, which are fried until golden brown.
A strong broth is prepared from the bones, into which fried pieces of meat are sent.
The duck is stewed with salt and spices for 2 hours, after which it is placed in sterile jars, which are covered with lids and sent to the oven for 1 hour.
When the specified time comes to an end, the dishes are sealed and turned upside down until they cool completely.

So, despite the fact that the process of preparing duck stew takes longer than other types of meat, the aromatic preparation from this bird, opened in winter, compensates for all the effort expended.

Homemade stew is a wonderful meat preparation, which is not only cheaper than store-bought, but also much tastier, because you and no one else personally manage the choice of meat for this dish. Duck stew is, in my opinion, one of the most delicious and tender options. Therefore, I suggest preparing an excellent stew of meaty duck thighs in a slow cooker.

You can buy thighs immediately cut into fillets, but if you don’t find those, then using the same recipe you can safely prepare stew from a whole duck fillet.

To prepare duck stew at home, prepare the ingredients according to the list.

Cut the meat into fairly large pieces. Don’t throw away the skin; it will give the stew a certain amount of fat, which not only has beneficial properties comparable to olive oil, but will also add some preservative effect.

Place the duck pieces in a slow cooker (I cooked the stew in it), add salt and spices.

Add a little water to prevent the duck from starting to fry. Then the water will almost evaporate, and the duck will continue to cook in its own juice. Turn on the “simmer” program for 3 hours.

If you decide to cook the stew in the traditional way, then compact the pieces of meat tightly into clean jars, add spices, salt and place in an oven preheated to 180 degrees for three hours. In this case, there is no need to add water.

Place the finished duck stew into sterile jars and close with a lid. If you plan to store the product in the refrigerator for no more than 2 weeks, a plastic lid will be enough; for longer storage, use sealing lids and a can opener.

Fluffy banitsa I really love Bulgarian cuisine, and I just adore banitsa. The first thing I buy in Bulgaria is)) I offer you an excellent recipe for banitsa, it turns out very tasty and fluffy. In the original, this banitsa is prepared with “Filo” dough, now this dough is already sold in many places, but if you still couldn’t get it, I will also write a version with yeast-free puff pastry. Option with Filo dough: - 1 pack (400 g) of Filo dough - 300-350 g cheese* - 4 eggs - 350 ml milk - 150 g melted butter Form with high sides (mine is 35 by 26 cm) you need to grease with butter or vegetable oil, or margarine. Lay out 2 sheets of dough, I have them a little larger than the shape, so they are “gathered” like an accordion, but this is even better, it adds additional volume. Crumble cheese on top, about 50-60 g, no more is needed, because there are a lot of layers. Then everything is repeated: 2 sheets of dough, cheese, the last layer should be dough. Now the banitsa needs to be cut into square pieces into about 12 pieces, but you can do more or less, depending on your taste. Now pour melted butter or margarine evenly. Lightly beat the eggs, add milk at room temperature, mix until smooth and pour it over the top of the banitsa, also evenly. The banitsa needs to be shaken slightly so that the butter and egg-milk mixture go into the cuts. Bake in an oven preheated to 180 degrees until golden brown. The finished banitsa should not shake. Option with puff pastry: - 1 package (400 g) of puff pastry without yeast - 2 eggs - 125 ml of milk - 50 g of butter The filling for the banitsa can be any, including feta cheese (in this case, a rather generous layer of feta cheese is laid out between the layers of dough) , and potato, and leek with egg, in general, whatever you like, you can even make it in this version from cottage cheese with sugar and raisins, it’s very tasty. Lightly roll out the puff pastry and cut into 2 pieces. We place one on the bottom of a greased form with high edges (I have a form 26 by 19 cm). We put the filling on the dough, cover it with the second half of the dough and cut it into pieces (I cut it into 6), not very small. Pour melted butter on top (here you need less of it, because puff pastry has enough of it). Beat the eggs, mix with milk and pour the banitsa on top. Again, shake slightly so that the filling goes into the cuts. Bake at 180 degrees until golden brown. The finished banitsa should not shake. Usually dry puff pastry becomes juicy and tender thanks to pouring, but its structure is noticeable. This is delicious. Bon appetit!

Today, consumer opinion about store-bought meat products leaves much to be desired. And the producers themselves are to blame for this, as they continually replace natural meat with soy products and other ingredients, the existence of which the average buyer does not even suspect. As a result, meat products have a suspicious synthetic taste. And, if it is very difficult to make real sausage yourself, then stew prepared at home turns out simply excellent.

This product can be prepared from any type of meat, but many people are sure that duck stew turns out to be the most delicious, tender and aromatic. In addition, when preparing stew at home, every housewife has the opportunity to add spices to her taste. Canned stew can be stored in the basement or refrigerator for quite a long time.

Scalding, plucking and cutting a duck

Carcass preparation

Ducks have one distinctive feature: it is quite difficult to remove feathers and fluff from them, therefore, having bought a carcass on the market, you should carefully inspect the surface of the entire skin and, if necessary, clean the carcass of remaining logs and fluff.

If the ducks for the stew were taken from your own backyard, then you need to place the carcass in a basin and pour boiling water over it evenly on all sides. In this case, there should be at least 5-6 liters of boiling water. Then the carcass is covered with a lid and left to steam for 30-40 minutes. When the boiling water has cooled, you can begin to remove feathers, fluff and pads. It is much more difficult to do this on the neck, but you need to ensure that the carcass becomes completely clean.

After this, it is necessary to remove the insides from the duck and process it over an open fire. Next, the carcass is washed under running water and dried thoroughly.

Cooking methods

There are many recipes for making duck stew. Since it is distinguished by rather fatty meat, many housewives make stew by combining duck with less fatty poultry meat, for example, chicken.

Important! Stew must be prepared only from fresh meat. If you are not sure of its quality, it is better not to use such meat for preservation.

Cooking stew in the oven

The duck must be washed, dried, cut into small pieces, placed in a bowl, salted and mixed thoroughly.

Ingredients:

Carcass of 1 duck.
7 peas of allspice.
4 bay leaves.
Water.

Next, you will need sterilized jars, at the bottom of which you should place bay leaves and pepper. Then the pieces of poultry are carefully placed in jars and filled with water. The neck of each jar is tightly closed with foil. All jars are placed in a large saucepan and then placed in a cold oven along with the saucepan.

After this, you need to set the oven temperature to 180 degrees and leave the meat to stew for 3 hours. Then each jar is carefully removed from the oven, rolled up with a lid and turned upside down. After a few hours, the jars can be put away in the basement. The shelf life of such meat prepared at home is 6 months.

Stew in a pan

If you are not sure that your jars will not explode in the oven, then you can cook the stew in a saucepan. At home, housewives use this cooking method most often.

Ingredients:

Duck carcass - 1 pc.
Carrots - 1 pc.
Onions - 1 pc.
Bay leaves - 3-5 pcs.
Black pepper - 5-8 peas.
Parsley - several sprigs.

To prepare meat using this method, only the loin part of the bird is used. To do this, it is necessary to separate the pulp from the bones and remove the veins. The fillet is cut into small pieces and placed in a pan. Then the contents of the pan are filled with water and placed on fire. The water should cover the pieces of meat by 1-2 centimeters.

When the water in the pan boils, you need to remove the resulting foam and add carrots, parsley, onions and peppers to the meat. Next, the heat is reduced to a minimum and the duck is left until fully cooked, for 3-5 hours. Cooking time may depend on the age of the bird: the older it is, the longer it should cook. As a rule, the meat of young ducks is cooked for 3 hours.

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Approximately 1.5-2 hours before the bird is completely cooked, it should be salted to taste. 20-30 minutes before the end of cooking, add bay leaves to the pan. By this time, the water level should not be lower than the level of the meat in the pan. Without turning off the heat, place the stew into pre-prepared jars, adding broth so that it completely covers the meat. Roll up the jars with sterile lids, turn them upside down and leave for several hours until completely cooled. Duck stew is ready!

Homemade duck stew recipe

Stew cooked in a slow cooker

Progress does not stand still, and now there is another way to prepare excellent stew - in a slow cooker. This universal unit can do almost everything: ice cream, pies, first courses, and canned food. Meat cooked in a slow cooker turns out to be especially tender and soft, which is why many housewives have been using this modern method at home for a long time.

Ingredients:

Duck - 1 carcass.
Black pepper - 6-8 peas.
Cloves - 3-4 pcs.
Allspice - 5-6 peas.
Onion - 1 pc.
Garlic - 5-6 cloves.
Bay leaf - 2-3 pcs.

The cut and washed pieces are placed in the multicooker container, then you need to close the lid, select the stewing mode and set the time to 4 hours. After 4 hours, spices, onions and salt are added to the duck, and the device is turned on in the same mode for one hour. Then add the garlic and turn on the multicooker for another 20 minutes. Place the finished meat in prepared sterilized jars and seal with metal lids.

Cooking duck stew in an autoclave

Cooking in an autoclave is considered the most reliable and safest method, since meat cooked in the oven, microwave, slow cooker or conventional sterilization method is dangerous to store for a long time.

After processing in an autoclave, the stew can be stored for up to ten years without worrying that it will spoil and cause poisoning.

An autoclave sterilizes food under high pressure using steam. At the same time, the temperature during processing reaches more than 100 degrees, so stew prepared in an autoclave at home is in no way inferior to that sold in stores.

Standard duck stew recipe

Ingredients:

Duck - 1 two-kilogram carcass.
Water - 1000 ml.
Bay leaf - 2-3 pcs.
Black pepper - 5-7 peas.

Before you start cooking meat, you need to prepare 1-liter jars: wash with dishwashing detergent, rinse thoroughly and sterilize. Bay leaves and pepper are placed at the bottom of each jar.

The meat, washed, separated from the bones and cut into small pieces, is placed tightly in jars. Then you need to salt the meat and fill the jars with water to the very top. Next, the jars are rolled up with metal lids and placed in an autoclave on two floors.

Now you need to take a large bowl of clean water and a cup with a capacity of 0.5-1 liters, and use the cup to fill the autoclave with water. Seal the device, pump air, raising the pressure to 1.5 bar. Then place the unit on the fire, and after the pressure increases to 4 bar, reduce the heat to minimum.

Duck stew should cook for about 4 hours. After 4 hours, the heat should be turned off, but the autoclave should not be opened until it has cooled down. After approximately 10 hours, remove the jars from the unit, rinse with clean water, wipe dry with a cloth and store in the basement.

Cooking stew at home in an autoclave

Stew in Adyghe style

Adyghe stew, cooked in an autoclave, is distinguished by the rich taste of poultry meat. For one 0.5 liter jar you will need:

Duck pieces - 400 g.
Broth - 100 g.
Bone fat - 15 g.
Flour - 15 g.
Onion - 20 g.
Garlic - 1 clove.
Salt - 5 g.
Ground red pepper - 5 g.

The carcass is cut into small pieces of approximately 60 g. Water, flour, salt, pepper, garlic, fat and fried onions are thoroughly mixed in a frying pan and brought to a boil. Then you need to put the meat in sterilized jars and fill with the resulting dressing.

The jars are rolled up with metal lids and placed in the autoclave chamber. The unit is then closed and pumped to a pressure of 1.5 bar. Place the autoclave on the stove, turn on the heat, and when the pressure rises to 4 bar, turn down the heat. Adyghe duck cooks for 30 minutes. After half an hour, turn off the fire and leave the device until it cools completely. When the jars have cooled, rinse them with tap water, wipe them dry and put them in the basement.

Please note that the autoclave can heat up to 120 ˚C, but for cooking duck it is best to set the temperature within 100-110 ˚C, since at higher temperatures the stew will turn out tasteless.

Duck with rice

Stew prepared from duck meat with rice in an autoclave turns out very tasty and easy to use. For one 0.5 liter jar you will need:

Duck meat - 150 g.
Rice - 50 g.
Butter - 15 g.
Onion - 10 g.
Salt - 6 g.
Carrots - 10 g.
Black pepper - 3 pcs.
Allspice - 2 peas.
Water - 150 ml.

The duck is cut into small pieces and fried in a small amount of vegetable oil. After 3-5 minutes, finely chopped onion and carrots, grated on a coarse grater, are added to the pan with the duck. The rice is cooked for 10 minutes, then butter and fried duck with onions and carrots are added to the pan with the rice. Everything is thoroughly mixed and salted to taste.

Place hot and allspice in washed and sterilized jars, and place a mixture of rice and chicken on top. The jars are rolled up with metal lids and placed in the autoclave chamber. The stew is prepared for 40 minutes at a temperature of 110˚C. After cooking, it is necessary to allow the contents of the autoclave to cool, and only then can the jars be removed.

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Video: We continue experiments with the autoclave

Today I offer you a recipe for making duck stew at home for the winter. To do this you will need a regular home kitchen and oven. This recipe is well suited for those who do not have an autoclave (a device for preparing stews) at home, but really want to prepare this product.

I would like to note that homemade duck stew for the winter is not only a tasty snack or addition to various dishes, but also a kind of lifesaver when you need to cook something quickly. You can quickly boil pasta, for example, and combine stew with it, heat everything up, and dinner is ready.

Taste Info Other blanks

Ingredients

domestic duck 2 carcasses;
lard (as needed) 500 g;
salt (consumption indicated in the recipe);
bay leaf 4-6 pcs.;
a mixture of peppercorns to taste;
broth or water up to 1 liter.

Preparation time: 40 minutes Cooking time: 3-4 hours Yield: 4-5 liter jars

How to cook duck stew for the winter in jars

First of all, prepare the ducks for stewing. I took two small domestic ducks, washed and dried them with paper towels.

At the next stage of preparation, it is necessary to cut the ducks into small portions so that they fit easily into the jars. Transfer duck meat to a wide bowl. Alternatively, you can add pork, lamb or veal to the stewed duck. If your ducks are not fatty enough (young carcasses), then you need to add pieces of lard (500 g) to them.

After you have cut the meat, you need to salt it. To determine how much salt you need for stew, take a liter empty jar and place it in front of you. For one liter jar filled with meat, you will need 1.5 teaspoons of salt. Measure out, in this way, how many full cans of meat you get.

Add the calculated amount of salt to the meat and mix everything well with your hands.

Add a handful of peppercorn mixture and 1-2 bay leaves to the bottom of clean liter jars. Distribute the duck meat among the jars, filling tightly, leaving a small space up to the neck.

Pre-cook meat broth using chicken bones. You will need it for the stew.

Place a sheet of foil or parchment on the bottom of the baking sheet. Set cans of meat. Pour half a cup of broth or water into each jar. After this procedure, the finished stew will be more juicy in taste. When cold, this stew produces a lot of meat jelly, similar to jellied meat.

Place the baking sheet with jars in a cold oven. You can’t send it to a hot place.

Cover each jar (but do not screw it on) with lids or foil. Now turn on the oven to 180 degrees. The duck stew takes 3-4 hours to prepare.

After 1.5 hours have passed, remove the baking sheet with the stew. Open the jars slightly, the liquid has evaporated a little, add warm or hot (but not cold) broth to each jar. Prick the meat to see what stage of cooking it is at. Ready duck meat should come away from the bones very easily. Cover the jars again with foil or lids and leave the stew for another 1-2 hours, reducing the temperature to 160 degrees.

Screw the finished stew tightly with clean and sterilized lids and transfer it with a baking sheet, without turning the jars upside down, to a cold balcony overnight.