Prepare delicious duck soup. Duck fillet pilaf in a Redmond multicooker. Buckwheat duck soup

Peel potatoes, carrots and onions. Parts of domestic duck should be thoroughly oiled over the fire and washed thoroughly.

Place the duck in a saucepan and add water.

Place the pan on the fire, bring to a boil, carefully remove the foam. Add salt to the broth, add one peeled onion and cook the meat over low heat under a covered lid for about 1-1.5 hours.

Next, it is advisable to remove the meat from the pan, discard the onion, add potatoes cut into arbitrary pieces into the broth, and add hot water. Also add finely chopped remaining onion and carrots cut into strips or cubes into the pan.

Cook vegetables in broth over low heat for 25-30 minutes. Then, if desired, add a little dried herbs, add vermicelli and bay leaf, boil the soup for another 5-7 minutes.

Return the meat to the soup in whole pieces or remove the bones, bring to a boil and turn off the gas. Let the very aromatic and tasty soup made from domestic duck sit for 10 minutes under the lid and you can serve!

Duck soup is a delicious and flavorful dish. To cook it correctly, it is advisable to know the approximate age of the bird; the cooking time will depend on it.

Duck noodle soup

Ingredients

Garlic 3 cloves Noodles 2 handfuls Carrots 1 piece(s) Onion 1 piece(s) Potatoes 4 piece(s) Duck 1 carcass

Number of servings: 6
Cooking time: 90 minutes

Duck with apples in a Redmond slow cooker

New Year and Christmas holidays are not complete without this festive dish, but you can cook it all year round to please your family. The main thing in cooking duck with apples in the Redmond slow cooker is to choose the bird according to the size of the bowl, because it is baked whole.

Ingredients:

duck – 1 kg;
apples – 0.5 kg;
honey - 2 tbsp. l.;
sunflower oil – 2 tbsp. l.;
water – 4 tbsp. l.;
pepper and salt - to taste.

Cooking duck with apples in a Redmond slow cooker:

Rinse the carcass thoroughly and check for any remaining feathers.
Mix honey with salt and pepper, brush the duck on all sides: inside and outside.
Place the duck in a bag and leave to marinate for 2 hours in the refrigerator.
Peel the apples from seeds, cut into cubes and stuff them tightly into the bird carcass, connecting the ends of the skin with toothpicks.
The top of the duck should be coated with sunflower oil, then during the baking process it will acquire a golden color.
Pour a little vegetable oil into the bowl of the Redmond multicooker and place the duck. Place on the “Baking” mode for 30 minutes, then turn the duck over to the other side and bake for the same amount of time.
Place the remaining apples in the bowl with the duck, add water and turn on the “Stew” mode for 2 hours. The apples and duck will release juice, so the meat will not be dry. During cooking, you can turn the duck to the other side.

Duck with apples in the Redmond slow cooker will decorate any holiday table.

Duck recipe in beer

To prepare this savory dish, the carcass must be washed and cut along the breast. Lightly fry the onion in vegetable oil, then place the unwrapped duck carcass on it and lightly brown it too. Add pepper and salt to taste. How much beer do you need? The same amount as water. The duck must be poured with beer so that it completely covers the carcass. Cook the duck in beer over low heat for an hour and a half.

A bird prepared in this way will have a tender and delicious taste. Do not cook soup from the resulting broth. But the sauce will be amazing. To prepare it, just throw a handful of soaked raisins into the liquid obtained after cooking and boil a little.

Duck is not entirely suitable for diets. Its energy value is about 250 Kcal per 100 grams of cooked product. But the high content of B vitamins, amino acids, and valuable protein makes this bird indispensable for those who want to maintain their health and strengthen their immunity.

Duck fillet pilaf in a Redmond multicooker

Classic pilaf is prepared with lamb, but if you want to try a new unusual taste of this dish, then cook it with duck.

Ingredients:

duck fillet – 400 g;
rice – 2 cups;
water – 4 glasses;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 3 cloves;
seasoning for pilaf – 1 tbsp;
salt - to taste.

Preparation of duck fillet pilaf:

Cut the duck fillet into small pieces, finely chop the onion, and cut the carrots into strips.
Rinse the rice thoroughly, at least 8 times, changing the water until it eventually becomes clear.
Pour sunflower oil into the Redmond multicooker, turn on the “Frying” mode, first bring the onions to a golden color, then the carrots and then lay out the duck pieces, fry them lightly.
Place rice on top of the meat and vegetables, salt and pepper, add water and seasoning for pilaf. Mix everything well.
Turn on the “Pilaf” mode, it’s automatic on the Redmond multicooker, so you don’t need to set the time, all you have to do is wait for the signal.

While cooking pilaf in a multicooker, do not open the lid; after the signal sounds, leave it on “Warming” for another 15 minutes. If you follow these nuances, the rice will turn out crumbly. Duck pilaf is best served with vegetable salad or tomato juice.

Soup ingredients

2-3 duck breasts without skin (total weight approximately 300 grams)
200 grams of beef
2-2.5 multi cups beans
2-3 small carrots
10-15 cm leek (white part)
0.25-0.5 tsp savory
Salt to taste
About two liters of water

1. It is advisable to start cooking in the evening. That is, from soaking the beans. Many people who have a multicooker with a pressure cooker function neglect this - because the beans will cook quickly and perfectly without soaking. However, if you don’t want to end up with such an unpleasant fact as gas formation, don’t be lazy and soak the legumes in cold water overnight. In the morning, drain the water from the beans and rinse again (in running water). Wash the duck breasts and beef thoroughly, trim off excess fat (if you don’t see the need for this, leave it with fat), cut the meat into arbitrary small pieces. Grind the prepared carrots using a grater or a knife (I cut them into cubes). Cut the white part of the leek into rings or half rings. Naturally, you will need water and salt for the soup. And there is such a “secret” ingredient - savory. This dry "herb" has nothing to do with thyme, so don't confuse the two. Savory is considered a classic seasoning for any legume dishes. Moreover, they are used not so much for the sake of taste, but for the sake of avoiding negative consequences (you know what the consequences are after eating beans, peas, lentils).

2. Let's start putting all the ingredients into the multi-pan. Throw in the carrots (you can change the sequence). 3. Then both types of meat.

5. Pour in the beans.

6. Pour water up to the lowest mark on the bowl (do not overfill!). Close and lock the lid of the pressure cooker. In Redmond RMC-PM4507 I turn the mechanical timer to 80 minutes. In Oursson MP5010PSD I turn on the “Soup” mode, pressure 3, product taste “solid” and time 60 minutes. In Redmond, the countdown in the opposite direction begins immediately, and in Oursson - after the device reaches the desired pressure and temperature.

7. After completing the Oursson program, I open it immediately (the pressure begins to drop a few minutes before the end of the program) and salt the soup. But to open the Redmond lid, you need to wait 15-20 minutes after the signal. Then I also salt the soup. I don’t turn off the “heating” in both multicookers, and after adding salt, I leave the soup covered for about ten minutes.

8. When serving, pour the first dish into plates. It's not bad to add greens.

Duck dishes have been served to the table for a very long time. Back in the Middle Ages, people hunted duck and cooked soups, roasts and other dishes from it over the fire.

In the modern world, they love delicious duck dishes in the same way and continue to prepare them. Dishes made from this bird have a very characteristic aroma that cannot be confused with others. The article provides simple and tasty recipes for wild duck soup with noodles, buckwheat, beans or potatoes.

It is worth noting that there are a great many options for preparing duck soups.

REFERENCE

! Duck is a very filling bird. You don't need a whole bird to prepare this dish. You can gradually put the duck pieces in the freezer and collect enough to make a rich bone broth.

REFERENCE

! Duck is very high in calories, so you may not need to cook the broth separately before preparing the soup. It will already be very rich due to the subcutaneous fat of the chicken.

According to this recipe, the soup is prepared very quickly and easily. You won’t need any special ingredients, that’s why it’s called simple.

What you will need:

Potatoes - 4 pieces
Carrots - 1 piece
Onion - 1 piece
Duck – 1 kg
Greenery
Seasonings

How to cook:

First of all, you need to take the duck and divide it into several pieces (5-6).
Heat a frying pan and fry the meat in sunflower oil.
Then peel and cut the potatoes, carrots and onions into small pieces and place them in the frying pan with the duck. When the onion is slightly fried, reduce the heat and let the dish simmer for 15 minutes. Add spices.
Pour water over the stewed vegetables and poultry and cook. Cooking time: 15 minutes.
The soup will be ready when the potatoes are cooked.
Pour the soup into bowls and sprinkle with herbs.

Chinese soup with duck in a multicooker Redmond

Soups are useful for the human body, but they become boring very quickly. In this case, you can diversify your diet with Chinese duck soup. It is very simple to prepare and does not require any fancy ingredients.

Ingredients:

duck fillet – 300 g;
carrots – 2 pcs.;
onion – 0.5 pcs.;
garlic – 4 cloves;
olive oil – 1 tbsp. l.;
soy sauce – 2 tbsp. l.;
Chinese cabbage – 2 cups;
rice noodles - to taste;
salt, pepper - to taste.

Making Chinese duck soup in a slow cooker:

Pour hot water into a bowl, put rice noodles in it and leave for 10 minutes, during which time they should become soft.
Rinse the duck breast well and cut into small pieces.
Finely chop all vegetables.
Turn on the “Stew” mode in the Redmond multicooker for 45 minutes, pour vegetable oil into the bowl, add the duck and vegetables there, close the lid and wait until cooked. The finished meat should turn brown.
After the meat is well stewed, add water and soy sauce to the slow cooker, pepper and salt. Select the “Soup” mode, close the lid, wait until the water boils and set the cooking time in the same mode to 15 minutes.
Add noodles and cabbage to the soup and cook until done. This will take approximately 5-10 minutes.

Duck soup in the Redmond multicooker will be rich with a pleasant taste, warms you well in cold weather and satisfies your appetite.

Video

Few people risk preparing soup based on duck broth, as they are afraid of its specific smell and rather high fat content. But I still took the risk and did not regret it.

The main secret of duck broth is that it turns out transparent with a light brown tint without much effort.

Before you cook it, put it in cold water. After boiling, the water should be completely drained, the duck meat should be thoroughly rinsed and refilled with cold water. Put one whole peeled onion, carrot pieces, parsley root and parsnips into the pan. As soon as the water boils, put it on the lowest heat and cook the broth for 2 hours, periodically skimming off the foam.

The finished broth turns out to be very fatty, and to degrease it, you can put the pan in the refrigerator and then skim off all the frozen fat with a spoon.

As you can see, preparing duck broth is a bit of a hassle, but the kind of soup you will get from it is to die for...

Peking duck in a Redmond slow cooker

One of the most delicious dishes of Chinese cuisine is Peking duck. You can also cook it in the Redmond multicooker.

Ingredients:

duck – 2 kg;
liquid honey – 100 g;
soy sauce – 160 g;
sesame – 25 g;
apple cider vinegar – 20 g;
sugar – 15 g;
vegetable oil – 40 g;
salt, pepper - to taste.

Cooking Peking duck in a Redmond slow cooker:

The sauce gives Peking duck a unique taste. To prepare it, you need to grind sesame seeds and mix with soy sauce. Add seasonings, sugar, apple cider vinegar and vegetable oil. Mix all ingredients well until smooth and refrigerate.
Rinse the duck well, separate the skin from the meat, but do not remove it from the carcass.
Rub the bird well with salt and place in the refrigerator to marinate for 12 hours. Therefore, it is better to do this at night and continue cooking in the morning.
Pour boiling water over the duck until the skin becomes light in color. Dry the carcass with a napkin.
Cut the duck into equal parts, because the whole duck will not fit in the slow cooker.
Brush each piece of duck generously with honey and place in a bowl pre-greased with vegetable oil.
Turn on the “Baking” mode and fry on each side for half an hour.

Peking duck will be even tastier if you cut it into small flat pieces and serve with sauce.

How to Cook Duck - Great British Chefs

As with most game animals, a good place to start thinking about what flavors to pair duck with is to think about what omnivorous birds might eat in the wild: grains, berries, herbs and other greens. For inspiration, check out James Mackenzie's smoked mallard salad served with cranberries, or Adam Stokes' recipe for duck breast with walnuts and rhubarb.

Duck is a highly flavored meat, so it can stand up to other strong flavors. A common pairing is orange, which brings out the richness, as with the orange, pine kernels and dandelion in Adam Stokes' duck salad. Another important flavor that is often paired with duck is mushrooms. Mushrooms can be used as a dramatic garnish, as in Nuno Mendes's duck heart recipe, or in a sauce that enhances every bite, as in Pascal Avzignac's crispy duck pie.

Ducks were first developed in China and remain a popular dish in East Asia. Peking duck is still one of the most famous foods exported to the culinary world as it is coated with a sweet sauce such as hoisin. But duck goes well with other traditional ingredients such as honey and soybean, ginger, Szechuan pepper, and is often used as a filling in spring rolls.

Of course, there is no need to force the spices in a duck recipe. The meat is flavorful enough that chunks of duck meat are a treat - just left raw in carpaccio form or served between two slices of bread for a fancy sandwich. Another simple way to think of duck is "meat and vegetables" - for inspiration, see Josh Eggleton's duck breast with endive and potato dauphinoise or Dominic Chapman's braised duck leg with sweet baby peas, lettuce, bacon and mint.

Duck with oranges in a Redmond slow cooker

Duck with oranges is another festive dish that is popular among modern housewives.

Ingredients:

duck – 2 kg;
oranges – 6 pcs.;
onions – 3 pcs.;
vegetable oil – 50 g;
salt, pepper - to taste.

Cooking duck with oranges:

Rinse the duck well and cut into small pieces, without removing the skin.
Turn on the “Frying” mode, pour in vegetable oil and fry the poultry pieces on both sides until golden brown.
Pour water over the duck, add spices and salt. Cook on the “Stew” mode for 40 minutes.
Cut the oranges and onions into slices and place them on top of the meat.
Turn on the “Baking” mode and cook the duck with oranges in the Redmond multicooker for 1 hour.

The orange will impart a subtle citrus taste and aroma to the duck. Once you try this dish, you will definitely want to cook it again.

Ingredients:

duck – 2 kg;
apples – 4 pcs.;
prunes – 100 g;
orange – 1 pc.;
ginger – 25 g;
salt - to taste.

Cooking duck with prunes:

Rinse the duck well, remove the giblets, and cut into pieces.
Turn on the “Fry” mode and fry the poultry pieces on both sides until golden brown.
Cut the apples into cubes, grate the ginger root on a fine grater, peel the orange and squeeze the juice out of it.
Soak pitted prunes in water for 10 minutes, then squeeze and chop coarsely.
Place all ingredients in a multicooker bowl and pour over orange juice.
The duck is cooked in the “Stew” mode for 1.5 hours.

The duck meat turns out juicy and aromatic, and prunes add a piquant touch to the dish.

Cooking methods

The indisputable advantage of poultry meat is that it can be combined with any side dish, and it is prepared in all possible ways: fried, baked, boiled and stewed, cooked in a slow cooker, convection oven, in a sleeve, foil and pots, over an open fire and steamed. Shish kebab from chicken wings or legs is one of the fastest and safest ways to cook meat outdoors.

Typically, poultry meat is marinated before cooking; this will reduce cooking time, and in the case of duck or goose, also neutralize the specific smell. You can learn about various methods and features of preparing poultry in this section.

The cooking time for the duck depends on whether it is cut into pieces or whole. Wild duck and domestic duck differ in fat content and toughness, and the cooking time also differs.

Time and methods of cooking domestic and wild duck:

To cook a whole domestic duck until done, it will take 1.5 hours, if in pieces - about half an hour.
Wild duck takes longer to cook. Whole carcass - up to 2 hours, chopped - up to one and a half hours. However, wild duck tastes better when cooked in the oven or roasted.
For a rich soup, boil the whole carcass (1.5 hours). Drain the water immediately after boiling, otherwise the broth will be greasy. The cut parts are cooked for half an hour.
It takes about 20 minutes to cook the duck for roasting.

Determine the cooking time based on the further method of preparing the duck. A whole bird takes longer to cook (up to 2 hours), cut pieces take less time (up to 40 minutes). When preparing simply boiled meat or meat for soup, skim off the foam and fat on the surface.

Attention! There are many breeds of ducks, but not all are suitable for home raising. Muscovy duck cooks more slowly than white duck because it has tough meat. White duck is fattier.

The meat is cooked under a closed lid, over medium or low heat - this way the taste and beneficial properties are preserved.

Tips and steps for cooking duck in a pan:

put water in a saucepan and put it on fire;
add spices and salt if the carcass has not been pre-marinated;
bring the water to a boil, add the bird;
cover with a lid, reduce heat;
skim off fat and foam during cooking;
constantly monitor the appearance of fat and foam - poultry meat is very fatty;
After the meat is ready, wait for it to brew.

When preparing broth for noodles or soup, drain the water after the first boil. After adding new water to the pan, the duck should cook for at least 20 minutes. Not everyone will appreciate the taste of too fatty broth.

Choose a carcass up to 2.5 kg, it will have enough meat and not a lot of fat. A bird that is too heavy may be old. It will take at least two hours to cook the old duck until done.

On a note! If the meat is frozen, leave it to thaw at room temperature. Do not use microwave or oven.

After defrosting, rub with salt and spices and leave to marinate in the refrigerator. Without washing off the rub, place it in a saucepan, add water, and turn on low heat. Excess spices and salt will merge with the first broth.

Attention! The foam that appears on the surface must be removed, then the broth will be transparent. The rich duck-based broth makes delicious soup, borscht, and homemade noodles.

Among the spices, cumin grains, black pepper, chili, juniper, and bay leaves are suitable. Additional ingredients for the marinade: lemon, garlic, salt. This simple list of spices will help you prepare delicious fried or baked duck.

For all those who like to cook well and tasty, I will share a recipe for cooking duck.

I’ll tell you how to cook it correctly, tasty and how long it takes.

Let's start with time: the duck is cooked depending on its age. Usually 1.5 or 3 hours.

Duck soup with vegetables and noodles

Duck meat is considered one of the healthiest among all poultry. It contains a huge amount of B vitamins, necessary for brain function and healthy metabolism. Duck fat improves immunity and helps heal wounds. And in the old days, doctors recommended duck meat to men who suffered from impotence.

Modern cooks know several hundred recipes for duck soup. Some of them are so extraordinary that it is not easy to prepare them without special education. Other recipes, on the contrary, are available to any housewife. Here are just a few of them.

This ancient recipe was very popular in Rus' among the poor class. The peasant could afford meat only on major holidays. Poultry - geese and chickens - were mostly used as laying hens, and sheep were suppliers of wool. And nursing cows were almost never slaughtered at all.

A wild bird is a completely different matter. It was the result of the hunt that most often ended up in the soup of the average peasant.

To prepare this dish, you will need the following ingredients:

800 grams of duck meat
4 large onions;
several large carrots;
a few potatoes (about 200 grams or a little more if you like a thicker soup);
a glass (about 250 g) of egg noodles;
celery stalk - 2 pieces;
as well as salt, pepper, bay leaf and other spices to your taste.

Those who want to make the dish more spicy can also take a little ginger root.

First, broth is prepared from duck meat. To make it tasty and rich, add a whole small onion, one stalk of celery, bay leaf, 3 to 4 black peppercorns, ginger root, and also grate a large carrot. Of course, the water must be salted.

Immediately after boiling, an unsightly brown foam will appear on the surface. It needs to be assembled carefully. Better yet, drain this first broth completely. If you do this, the soup will be more tender and without the characteristic duck smell.

You need to cook the broth depending on the age of the duck - from 40 to 60 minutes. This bird has quite tough meat, so you need to check it for softness from time to time.

While the duck is cooking, prepare the vegetables for the soup. Chop the onion, celery and carrots into small cubes; cut the carrots into larger pieces. When the broth is ready, strain it. Remove the meat from the bones and chop it finely.

Now all that remains is to put all the ingredients into the soup. Pour the onions and carrots into the boiling broth. You can also put meat there. Boil the mixture for 5 - 7 minutes and add the potatoes. Together with it, the soup should boil for about 8 minutes, after which you can pour noodles into it. Don't forget to taste for salt and add a little more salt if necessary. Keep it in the pan on the fire for another 5 minutes, check for doneness, and as soon as the potatoes and noodles are equally soft, you can turn it off.

The dish is ready! All that remains is to pour it into plates and invite the family to the table.

Duck soup with beans and mushrooms

This recipe is great for summertime. However, for such a dish you can use not only fresh mushrooms, but also frozen or dried ones.

For 1 liter of water you will need:

500 grams of duck meat;
one celery root;
1 parsley root;
200 grams of dry beans (that is, approximately 1 measuring cup);
100-200 grams of mushrooms (you will need a little less dried than fresh);
100 grams of sour cream;
1 tablespoon lemon juice;
salt and pepper to taste;
and, if desired, dill to garnish the dish.

Soak the beans in cold water 3 hours before cooking.

Place the meat, mushrooms, parsley and celery root cut into pieces into a pan, and add the soaked beans there. Fill everything with water, add salt and bring to a boil.

Remember that the foam that appears must be removed. Cook this soup over low heat for at least 40 minutes. When both beans and meat are ready, add sour cream to the dish and remove the pan from the stove. Now all that remains is to sprinkle the duck soup with spices, season with lemon juice and garnish it with dill on top.

Duck soup with cauliflower

Duck soup can be cooked not only over an open fire, but also in a slow cooker. This cooking method saves time and helps preserve all the beneficial properties of the ingredients. This is especially important for recipes for dishes that contain delicate vegetables such as cabbage, zucchini, peppers and others.

You will need:

500 grams of meat;
several large potatoes;
1-2 small onions;
1 carrot;
a handful of small noodles (about 4 tablespoons);
200 grams of cauliflower;
and the same amount of broccoli;
as well as salt and pepper depending on your habits.

Fill the meat with water, turn on the multicooker in the “Stew” or “Soup” mode and cook for an hour. Meanwhile, prepare the remaining ingredients. Cut the potatoes into small cubes, finely chop the onion. It is better to cut the carrots into thin rings, although those who do not like the persistent taste of boiled carrots can cut them into small cubes. Separate both types of cabbage into inflorescences.

Remove the finished meat from the slow cooker and add all the vegetables together to the broth. Boil them for 10 - 15 minutes, add vermicelli to the soup and bring the dish until cooked.

Don't forget to salt and pepper the dish.

Hearty duck soup

This dish is great for those people who have to work outdoors during the cold season. All recipes with peas are famous for their thickness and richness. They keep you warm and give you a lot of energy.

For the soup you will need:

duck meat (it’s best to take a whole carcass, although you can limit yourself to a regular soup set);
3 large onions;
2 carrots;
several cloves of garlic;
2 cups peas;
salt;
as well as bay leaf, black peppercorns and other spices you like.

If you wish, you can also take a few tablespoons of tomato.

3 - 4 hours before cooking, rinse the peas, fill them with cold water and let them brew. Then put it in a saucepan or kettle, fill it with several liters of water and wait until it boils. Then drain it and refill the pan. You need to cook the peas for at least an hour over low heat. While it's cooking, cut the duck into pieces.

Place the meat in the pan and simmer for about an hour until it is tender. Don't forget to put a small onion and some carrots in the water - they will help get rid of the musky smell. When the duck is ready, add coarsely chopped onions and carrots, peppercorns, bay leaves into the broth and cook for another 30 minutes. After this, you need to add cooked peas to the almost finished soup, season it with spices and tomato and, after boiling for a few more minutes to be sure, remove from the heat.

Not all peas can be laid out. Then the duck soup will not be too thick. The remaining beans can be used to make a puree or other main dish.

Duck, like other types of meat, has its own cooking nuances. Of course, duck soup can be cooked without knowing them.

However, these little tricks will help make the dish especially tasty, soft and aromatic:

Duck meat needs to be cooked much longer than chicken or beef. Therefore, during the cooking process, it is better to test the duck from time to time for softness. Otherwise, it may remain either too rigid, or, conversely, spread into separate fibers.
To make duck soup, you don’t have to take a whole carcass. The backbone, neck and giblets will be enough. And the breast, wings and legs can be used for other dishes. Many recipes involve using soup sets exclusively.
Duck meat, especially wild duck, has a not too noticeable but persistent swamp smell. Not everyone likes it. You can partially remove it by completely draining the broth a few minutes after boiling.
When cutting a duck, it is worth cutting out the fat glands that are located on the top of the tail. In general, they are harmless, but they give the meat, especially wild duck, a musky smell that is not pleasant to everyone.

The simplest recipes for duck soup include only meat and 1-2 types of vegetables (as a rule, these are onions and carrots, which are necessary for the duck to acquire a pleasant taste and smell). However, if desired, almost any kind can be added to such a dish cereals, potatoes and other vegetables, as well as seasonings suitable for meat.

Duck soup is an original first course that rarely appears on the menu of modern housewives. It’s not easy to cook it deliciously; you need to know a few secrets and tricks. You can cook soup from both domestic and wild duck.

Ingredients:

800 g duck soup set;
3 pcs. onions and carrots;
laurel;
pepper mixture;
salt;
200 g potatoes;
3 handfuls of egg noodles;
2 stalks of celery;
5 cm ginger root.

Preparation:

Fill the soup set with cold water. Boil.
Cook the duck for 5 – 7 minutes. Transfer the poultry pieces to a pan of clean water. Add 1 onion and carrot, 1 celery root, cut into 2 parts, bay leaf, salt, a piece of ginger cut into several parts directly in the peel.
Cook the duck until the meat is tender and easily separates from the bones.
Strain the broth. Remove the meat from the bones and return to the soup. Discard the rest of the grounds.
Cut the remaining vegetables into small cubes. Send into broth.
Cook until potatoes are soft.
Add noodles. Add salt and pepper. Cook for another 5 – 6 minutes.

Serve the finished duck noodle soup hot, garnished with chopped herbs.

Best Recipes

Classic

Traditional duck soup, the recipe for 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.

Sequence of stages:

Cook the bird until done.
Add salt and pepper to the resulting broth.
Cool the broth.
Remove duck meat and divide into small pieces.
Strain the resulting broth and bring to a boil.
Mix the egg until smooth and add to the broth.
Place the prepared meat in a saucepan and bring the soup to a boil.

Duck soup with cabbage

Duck soup, the recipe for which our ancestors knew, has long been forgotten, but if you serve it for lunch, there is hardly a person who does not like the taste of this dish.

List of products:

300 grams of duck meat;
1 tablespoon white flour;
300 grams of cabbage, preferably sauerkraut;
1 medium sized carrot;
50 grams of 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:

Fry the duck meat, pre-cut into strips, and transfer it with the resulting fat to a saucepan.
Chop the onions, carrots and potatoes, the larger the better, and finely chop the cabbage and celery.
Heat a bowl of water, add the prepared spices and vegetables, except cabbage, and continue cooking until it boils.
Prepare roasted smoked brisket by adding flour. Then pour in a small amount of broth and leave until thickened.
When everything is cooked, put the roast and cabbage into the pan.
If desired, you can add other spices.

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 medium onions or 1 large;
Salt, pepper (preferably black), bay leaf and any herbs.

Cooking technology:

Cook duck meat, cut into small pieces, in two liters of water.
Finely chop the potatoes and carrots, then put them in the broth.
Reduce temperature and continue to simmer for ¼ hour.
Finely chop the onion and add to the pan.
Continue boiling until the vegetables are completely cooked.
5 minutes before the end of cooking, add homemade noodles and bay leaf.
Salt, season with herbs and pepper.

With buckwheat

This duck soup is easy to prepare, but it turns out original and rich. The meat is pre-boiled for half an hour, and then, together with other products, continues to be cooked for the same amount of time. If you cook the duck longer, a lot of fat will boil out of it and it will turn out tough.

Ingredients:

350 grams of duck meat;
5-6 pieces of fresh potatoes;
onions - 2 medium heads;
1 large carrot;
130 grams of buckwheat core;
2 tablespoons sunflower oil;
salt and add your favorite spices to taste.

Step-by-step preparation:

Pre-clean the vegetables and rinse the meat.
Place the duck in boiling water, add salt and leave to simmer at low temperature for 30 minutes.
Cut the potatoes into cubes and place in the broth.
After 5 minutes, after the water begins to boil, put buckwheat in the pan to continue cooking for ¼ hour.
During this period, chop the onion and grate the carrots on a fine grater, then fry them in oil.
Then add the vegetables to the soup and continue boiling for 10 minutes.
Remove the pan from the heat, cover it with a lid, and throw a thick cloth over it. The prepared soup should stand for another 15 minutes.

Soup with rice and roots

Duck soup prepared according to modern recipes is no less nutritious.

List of products:

¼ teaspoon hot pepper;
200 grams of rice;
4 tablespoons soy sauce;
small daikon root vegetable;
2 tablespoons of wine vinegar, preferably white;
a small piece of ginger;
a tablespoon of vegetable oil;
2 small carrots;
1 medium-sized leek;
bay leaf and black pepper, preferably peppercorns;
1.5 kg duck.

Cooking technology:

Rinse the duck thoroughly.
Remove pieces of meat and set aside.
Cut the meat into small pieces and fry in oil, adding a tablespoon of soy sauce. Continue simmering for 10 minutes.
Put the remaining bone residue to cook, then add the fried pieces. Boil for 30 minutes.
Finely chop leeks and carrots for the broth, taken from half of their total volume, black pepper and bay leaf. Cook the duck soup for another half hour.
Finely chop the daikon and pour in the remaining soy sauce diluted with vinegar and leave for 15 minutes. Place the mixture in a colander to drain the liquid.
Fry some finely chopped vegetables - onions and carrots - in the remaining fat.
Thinly slice the ginger.
Wait for the broth to boil before adding the fried meat, ginger, pepper, the broth should boil again, then add rice. When the soup is ready add daikon, carrots and leeks.

Duck soup, the recipes for which are varied and original, is good for digestion, tasty and nutritious. Without a doubt, your family and guests will be happy if you treat them to a delicious dish using one of our recipes!

How to cook in a slow cooker

Ingredients:

half a kilo of duck soup set;
2 potatoes;
250 g frozen broccoli;
250 g frozen cauliflower;
1 piece each carrots and onions;
4 – 5 tbsp. l. “cobwebs” (vermicelli);
cooking and a mixture of peppers.

Preparation:

Place the soup set into the bowl of the appliance. Cook in the “Soup” program for 60 – 70 minutes.
Wash the vegetables, peel if necessary, cut into small pieces.
Strain the finished broth. Return the meat removed from the bones to it. Add all vegetables, salt, peppers. You can take a special assortment of seasonings for the soup.
After a quarter of an hour, add vermicelli.
Cook for another 6 – 8 minutes.

There are other options for preparing duck soup in a slow cooker. For example, with tomatoes and red bell peppers instead of cabbage.

With beans

The following will be a recipe for preparing a very high-calorie, heavy and rich dish, so if you like hearty dishes, this is for you, but if you have a weak stomach, then it is better for you not to cook it.

Duck soup is present in almost every cuisine in the world, because its nutritional value and pleasant flavor tones appeal to many peoples. This first dish is served in various restaurants and cafes, prepared at home and outdoors. Wild duck soup is extremely popular in countries where hunting is developed.

Duck is a very nutritious and moderately fatty meat, and broths based on it are very rich and aromatic.

It is advisable, even at the beginning of preparing duck soup, to add herbs and spices to the broth to reveal the taste of the meat and give the dish a delicious aroma.

Using thyme, leeks, juniper berries and black pepper you can give the soup a bright European flavor, while cumin, star anise, ginger and allspice will help create an oriental flavor of the dish.

You can add absolutely any vegetables, spices and roots to duck soup, the main thing is that all the ingredients of the dish combine well with each other. For the broth, you can use both the backbone of the bird and individual parts - drumsticks, thighs, breast or wings. A standard duck soup set works best. Duck is a very rich component, so it is important to choose spices that are equally bright in taste, but very neutral flavors of vegetables.

Pea first course

Ingredients:

450 g duck on the bone;
5 – 6 pcs. raw potatoes;
½ tbsp. split peas;
1 piece each onions and carrots;
fresh herbs;
bay leaf;
salt;
2.5 liters of purified water.

Preparation:

Pour water over the part of the duck on the bone and let it cook. After boiling, carefully collect the foam from the surface of the water, otherwise the broth will be cloudy.
Send washed peas to the duck.
Cook the cereal with the poultry until the two components soften.
Immediately after this add grated carrots and onion cubes. Add small potato cubes and bay leaves.
Add salt and cook until the vegetables are ready.

Pour the soup into portions, pour a small amount of chopped fresh herbs into each plate.

With millet cereal

This soup is very easy and quick to prepare. To prepare it we will need:

Duck – 1 kg
Millet - 1 glass
Carrot - 1 piece
Onion - 1 piece
Greens (parsley, dill) to taste
Spices

Let's start cooking:

First of all, you need to deal with millet. Rinse it in plenty of warm water, then finely chop the onion and fry it in a hot frying pan along with the millet.
Cut the duck into small pieces. You need to peel and cut the carrots and herbs, and then fry them in vegetable oil.
Add the duck to the vegetables, fry a little, then add water and bring to a boil. When 20-30 minutes have passed, add the onion and millet to the ingredients and cook for another 10 minutes until tender. Add spices.
The dish is ready. Bon appetit!

Onion soup with duck kebab

Ingredients:

450 g onions;
30 g granulated sugar;
15 g table salt;
150 g butter and 50 ml vegetable oil;
100 ml dry red wine;
1 tbsp. chicken broth and 50 ml beef;
50 g fried onions;
150 g duck fillet without skin;
30 g of onions fried in oil.

Preparation:

Grind the onion fried in oil through a meat grinder along with pieces of chicken fillet. Add salt. Form a long kebab, fry it in vegetable oil until golden brown. Then transfer to a mold and bake in the oven at 190 degrees for 6 - 7 minutes.
Finely chop the raw onion. Fry in the remaining vegetable oil until softened. Then add butter, sugar and make the onion fried.
Pour red wine into the vegetable. After the alcoholic beverage has evaporated, add beef and chicken broth. Boil the mixture until it has the consistency of a thick soup. Add salt.
Pour the finished dish into portions. Place a piece of kebab on each plate. You can use spices.

Garnish the onion soup with duck kebab with fries.

How to cook duck | BBC Good Food

Duck is a popular dish to serve when entertaining. Both whole duck and duck breasts (and legs) can be cooked in many different ways, with very different results. You have to keep in mind that quite a large portion of the duck is fatty, and what looks like a large bird will be significantly thinner when cooked, but this means duck breasts are easier to tear apart neatly. Duck breast is often served "pink" or "rare", but for safety reasons the Food Standards Agency recommends cooking duck, such as chicken, until it is no longer pink.

How to cook duck breast

Duck breasts are coated with a thick layer of fat that needs to be rendered (melted) out from under the skin during cooking. The best way to do this is to season the breasts and let them sit for a couple of hours to cool to room temperature and dry. Score the skin in crisscross or parallel lines (the idea is to expose as much fat as possible to the hot pan) and then place it skin side down in the cold pan and heat slowly. This will melt the fat first and then begin to crisp up the skin. and it will also prevent the skin from burning than if you heat the pan first.

Roasted Duck Breast Recipe

Serves 2 EASY

2 duck breasts
piece of butter

Score the duck breasts with parallel slits through the skin, but be careful not to cut all the way to the flesh. Season well and let them cool to room temperature.
Place the breasts, skin side down, in a cold pan and slowly heat the pan. Sear the breasts for 6 to 7 minutes, allowing the fat to render and the skin to crisp. Continue to fry until the skin is crisp and brown and you have removed as much of the visible white fat as possible. This will take about 10-15 minutes. Drain the fat into a ceramic or glass container.
Turn the breast over, add the oil and stir the pan. Cook for 5 minutes until the meat is browned. Duck breasts should be tender but spring back slightly when pressed. Wait 10 minutes before slicing.

How to cook duck legs

Duck legs are traditionally considered confit, meaning they are brined overnight, then dipped in duck fat and cooked slowly to retain the fat. Because the cooking method is low and slow, the meat remains juicy and does not dry out, and the fat is not digested, so the meat is not fatty. The legs are then cooked at high temperature in the oven to crisp the skin. This method works much better than simply baking the legs as the meat remains tender.

You can get the same effect by using less fat by cooking the legs in broth or wine and then coating them in fat.

To prepare the confit duck legs, brush off the fat, place in a tin and roast in the oven at 220C/200C/Gas 7 for 30-40 minutes, turning once to crisp both sides.

Duck confit

How to bake a duck

A whole duck is usually roasted in one of two ways; A Chinese style in which the skin is dried and varnished while cooking, or much like roast chicken in a hot oven. However, roast duck, unlike chicken, requires a lot of help in defatting, otherwise it will taste greasy. This is done by cutting and piercing the entire body to allow the fat to drain out.

Roast duck recipe

Serves 4 EASY

Preheat oven to 120C/fan 100C/gas ½. Pull out excess fat from the cavity of the duck and score the skin in a cross pattern. (To avoid cutting through the flesh, you'll want to cut the skin and fat at an angle rather than straight down. Then use a roasting fork or skewer to pierce the entire surface of the duck's skin—do this lightly so you don't pierce the flesh underneath.
Rub the duck generously with flaky sea salt and place breast side down on a rack over a roasting tray. Roast the duck for 3 hours, piercing it again occasionally.
Turn the oven to 180°C/fan 160°C/gas 4, turn the duck, roast for 30 minutes and then rest for 10 minutes. As the duck cooks, the leg joints should relax when moved, if not, cook a little longer. Drain excess fat into a ceramic or glass dish while still hot.

How to Make Crispy Duck Breast Skin

It's easier to crisp up a duck breast than a whole duck, but the principle is the same:

Dry the skin well first, preferably overnight for a whole duck.
Score or pierce the entire surface of the skin to allow the fat to melt and flow out
Keep the fat hot and do not add liquid to the skin of the duck during cooking.

What to do with duck fat

Leftover duck fat can be poured into a ceramic or glass container and refrigerated. Skim off the fat along with the cold juices and use it to bake potatoes within a week.

To keep the fat longer, pour out the juice, warm it until liquid and strain through a muslin before freezing it into cubes. Heat the fat in a Dutch oven until simmering before adding the potatoes.

5 best duck recipes

Roast duck with plums

In this recipe, you score the skin before roasting the whole duck, which makes it extra crispy, and the plums are cooked with the bird to make an instant plum sauce.

Roast duck with plum

Chinese roast duck

Crispy Chinese duck is a popular classic, but you don't have to call it takeout. If you have a little time and patience, you'll find that cooking at home is worth it.

Chinese roast duck

Roast duck in marmalade glaze

Duck and orange are a match made in heaven and this recipe is perfect for entertaining. Oranges are also so festive and would make a great addition to a small gathering at Christmas.

Roast duck in marmalade glaze

Roasted duck breast with plum sauce

A very easy duck recipe with 20-minute plum sauce that can be made ahead to take the stress out of entertaining.

Roasted duck breast with plum sauce

Duck in one pan with savoy cabbage

Cook the duck first, then fry the potatoes and cabbage in duck fat, and it'll be ready in under an hour.

Duck in one pan with savoy cabbage

Find more delicious duck recipes...

Duck Recipes Duck Breast Recipes Duck Leg Recipes Duck Glossary

What are your favorite duck recipes? Leave a comment below...

Recipe with mushrooms

Ingredients:

1 duck carcass;
5 – 6 potatoes;
2 onions;
5 pieces. champignons;
1 large tomato;
1 PC. carrots;
½ tbsp. round rice;
3 liters of water;
salt, pepper and spices;
dill, green onions, cilantro;
1 clove of garlic.

Preparation:

To prepare the soup, use part of the bird with the ridge, wings and several pieces of fillet.
Finely chop the duck skin and fry in the bottom of a thick-walled pan until it turns into cracklings.
Place chopped onions, carrots and prepared poultry parts into a container. Fry the ingredients together.
Fill everything with hot water. Cook the soup for 40 – 45 minutes. Add salt, spices, pepper, crushed garlic.
After the specified time has passed, remove the meat from the bones and return it to the broth along with the potato cubes.
After another 20 minutes, add washed rice, diced tomatoes and mushroom slices to the soup.
When all the ingredients become soft, remove the pan from the heat and sprinkle the contents with chopped herbs. Leave to sit covered for half an hour.

This simple soup recipe makes it easy to prepare a hearty lunch for the whole family using affordable ingredients.

Ingredients for 5-6 servings:

Duck carcass - 1 pc.;
Potatoes - 4-5 pcs.;
Onions - 1-2 pcs.;
Carrots - 1 pc.;
Champignons - 5 pcs.;
Tomato - 1 pc.;
Round rice - 0.5 tbsp;
Water - 2-3 l;
Salt, pepper, spices, bay leaf - to taste;
Garlic - 1 clove;
Dill - 1 sprig;
Green onions - 2 stalks;
Cilantro - to taste;
Lovage - 2 sprigs.

How to make duck soup with rice

To prepare duck soup, it is better to take a young carcass with thin skin. If you have a mature bird, then you need to cut off excess fat from it. The advantage of a young duck is that it cooks much faster than an old one, and its meat is more tender.

Cut the bird carcass into pieces. For soup, it is better to use pre-washed duck spine and wings. The fat is important here, and the most suitable one comes out of the bones

Duck legs and breast can be used for another recipe, for example, by preparing pilaf or cutlets for the main course, or baked in the oven with onions and spices

Place a handful of finely chopped duck skin on the bottom of a thick-walled pan and fry until cracklings form. Fry the backbone and wings of the bird in the released fat. If you are afraid that the soup will turn out too greasy, then use vegetable oil to fry the duck frame.

Meanwhile, prepare the vegetables for the soup. Peel the carrots and onions, wash under running water and cut into small cubes. Chop clean champignons into slices or strips.

After the duck is browned, add the prepared vegetables to it, mix thoroughly and fry everything together for 5 minutes.

Boil the kettle and pour water into the pan with the duck and vegetables. The amount of liquid depends on your taste; if it is not enough, you can add more during the process. Cook the broth over moderate heat for 30-40 minutes. For flavor, you can add bay leaf, a sprig of lovage and peppercorns.

After the specified time has passed, it is necessary to remove the duck backbone and bones. Place it all in a bowl and remove all the meat from the frame, it will be easy to remove. Place the selected fillets back into the pan and continue cooking.

The potatoes must be peeled, washed thoroughly, cut into cubes and sent to boil in the broth. pre-salt it to taste.

Rinse the round rice thoroughly and add it to the pan with vegetables and meat. Wash and peel the tomato, finely chop the pulp and add it to the soup.

Teaser network

After all the ingredients are soft (about 20 minutes), turn off the heat and cover the pan with a lid so that the duck soup is well infused. Add chopped fresh herbs, chopped garlic, hot peppers and your favorite spices just before serving. Bon appetit!

Helpful Tips:

To make it easier to peel the tomatoes, first pour boiling water over them.
The more vegetables in this soup, the tastier it is. You can add celery root, canned or frozen peas and corn, and bell peppers here.
To prepare this dish, you can use buckwheat, noodles or pasta instead of rice.
If you purchased frozen poultry, remember that it should not be subjected to rapid defrosting - the meat becomes tough from this process. This should be done naturally, at room temperature, that is, simply put the duck in a deep container and leave for a while.

Doctors and nutritionists vying with each other to claim that duck is a necessary and healthy product. For example, it is known that duck fat has an immunostimulating and healing effect, and is also similar in composition to olive oil. It is not for nothing that our grandmothers used duck and goose fat as a protective cream in frosty weather, and during colds, soup from this fatty bird was the first assistant. Duck dishes must be included in your menu, so let's prepare a hot, tasty and aromatic duck soup with egg noodles and vegetables.

First, let's prepare a rich broth. It is best to use a duck soup set for this soup, where pieces of meat are combined with bones and cartilage, which give the broth a rich taste and aroma. Such sets can now often be found in supermarkets. If you don't find such a product, just take half of a whole duck carcass.

So, for the broth, let's take: a duck soup set, a whole carrot, ginger root, a mixture of peppers, a bay leaf, a small onion, salt and a stalk of celery.

Pour cold water over the duck and bring to a boil.

When such an unsightly foam appears, cook for another 3-4 minutes over low heat and pour off this first, not very healthy and ugly broth.

Take a clean pan and transfer the duck there. Add all the other ingredients for the broth, except salt, add about 3 liters of water and cook over low heat for about 1 hour. We don’t clean the onion, but wash it well. Duck is a tough bird, so cook until the meat separates well from the bones.

Strain the broth from the pepper, bay leaf and other ingredients that we no longer need. Add salt to taste.

Let's prepare the ingredients for the soup: egg noodles, onions, carrots, salt, potatoes and celery.

Cut the vegetables into small pieces, potatoes into cubes.

Separate the meat from the bones and cut into pieces. Add to the broth along with onions, carrots and celery.

Cook for 7-8 minutes, then add potatoes.

Cook for 5 minutes, then add the noodles. Taste for salt and add more salt if needed.

Cook until the noodles and potatoes are fully cooked; they should be cooked at the same time.

Duck soup is ready! Pour into plates and serve hot.

Peel potatoes, carrots and onions. Parts of domestic duck should be thoroughly oiled over the fire and washed thoroughly.

Place the duck in a saucepan and add water.

Place the pan on the fire, bring to a boil, carefully remove the foam. Add salt to the broth, add one peeled onion and cook the meat over low heat under a covered lid for about 1-1.5 hours.

Cook vegetables in broth over low heat for 25-30 minutes. Then, if desired, add a little dried herbs, add vermicelli and bay leaf, boil the soup for another 5-7 minutes.

Date: 2014-12-29

Hello, dear readers of the site! It is somehow more common to cook soups and broths with chicken, beef or, in extreme cases, pork. But the most common way to cook duck is baking (see recipe for duck stuffed with potatoes). Although duck makes delicious, aromatic, and most importantly healthy soups. After all, duck meat contains such important vitamins for the body as A, E, PP and B vitamins. As well as such chemical elements as iron, calcium, magnesium, fluorine and many others. And today, our wonderful cook on the site, Victoria Noskova, shares her recipe for preparing a rich, aromatic duck broth soup in a slow cooker with cauliflower and broccoli.

Ingredients:

Duck soup set – 1 pc.
Potatoes – 2 pcs.
Broccoli – 200 g
Cauliflower – 200 g
Onion – 1 pc.
Carrots – 1 pc.
Vermicelli “spider web” - 3-4 tbsp.
Salt, pepper - to taste

How to cook duck soup with cauliflower and broccoli in a slow cooker:

Victoria prepared duck soup in a Delfa DMC 50 multicooker (power 900 W).

Making this duck soup couldn't be easier. Divide the duck soup set into 2 parts. Pour one part with cold water and cook for an hour in the “Soup” or “Stew” mode. Freeze the second one. If you do not like fatty broths, remove the skin from all parts on which it is present.

In the meantime, all vegetables must be washed. Separate the broccoli and cauliflower into florets, cut the potatoes into cubes, cut the carrots into slices, and chop the onion.

After an hour of cooking the broth, remove the duck and pour the vegetables into the broth. Add salt, ground pepper and spices to your taste. When the duck has cooled, separate the meat from the bone and add to the soup, 10 minutes before. before finishing, add 3-4 tbsp. small vermicelli.

By the way, vermicelli can be replaced with wheat porridge. It will turn out no less tasty, but much more healthy.

That's all, duck soup in a slow cooker is ready!

Ingredients:

800 g duck soup set;
3 pcs. onions and carrots;
laurel;
pepper mixture;
salt;
200 g potatoes;
3 handfuls of egg noodles;
2 stalks of celery;
5 cm ginger root.

Preparation:

Fill the soup set with cold water. Boil.
Cook the duck for 5 – 7 minutes. Transfer the poultry pieces to a pan of clean water. Add 1 onion and carrot, 1 celery root, cut into 2 parts, bay leaf, salt, a piece of ginger cut into several parts directly in the peel.
Cook the duck until the meat is tender and easily separates from the bones.
Strain the broth. Remove the meat from the bones and return to the soup. Discard the rest of the grounds.
Cut the remaining vegetables into small cubes. Send into broth.
Cook until potatoes are soft.
Add noodles. Add salt and pepper. Cook for another 5 – 6 minutes.

Serve the finished duck noodle soup hot, garnished with chopped herbs.

With lentils

Ingredients:

½ kg of duck soup set (offal, wings, back, neck);
3 handfuls of lentils;
4 potatoes;
1 piece each onions and carrots;
coarse salt;
½ bunch of dill;
1 bay leaf;
5 peas of allspice.

Preparation:

Rinse the soup set and add water. Cook the bird over medium heat for about an hour. Be sure to remove any foam that appears.
Remove meat from soup. Add lentils.
After 10 minutes, add all the vegetables, cut into small pieces, into the broth.
Return poultry pieces removed from bones.
Add bay leaf, salt, allspice.
Cook the soup until the vegetables and meat soften.

Pour the dish into plates and sprinkle with dill.

How to cook duck correctly

The existing duck carcass should be washed.
Remove internal organs and excess fat.
Portion the carcass in the following order: legs, wings, neck, breast and back.
Bring the water in the pan to a boil.
Add onions, carrots, salt (preferably sea salt) no more than a teaspoon, spices (bay leaf, a few peas of allspice, basil) to boiling water.
Place the poultry pieces into the boil and cover the pan with a lid.
The meat should cook for about an hour (45-50 minutes).
The fat and excess fat that forms on the surface of the water during cooking are removed using a slotted spoon.
After the cooking time has passed, the duck pieces are served on plates with a side dish or processed for salads and appetizers.

Buckwheat duck soup

Ingredients:

450 g duck;
3 liters of filtered water;
150 g onion;
100 g carrots;
100 g sweet bell pepper;
400 g potatoes;
100 g buckwheat;
50 g dill;
salt and spices.

Preparation:

Skim excess fat from duck meat.
Rinse the carcass and place in a saucepan. To fill with water. Leave to cook for 70 - 80 minutes.
Peel and finely chop all vegetables. Chop the dill.
Add vegetables and herbs to the already prepared duck.
Add washed buckwheat, salt and spices.
Cook the soup until the potatoes are soft and the cereal is ready.

Serve with sour cream or mayonnaise.

With noodles

This soup is also very tasty, aromatic and rich.

, only now instead of dumplings we will use noodles.

So, for cooking we need the following ingredients:

Duck meat - 600 g
Potatoes - 5 pieces
Onion - 1 piece
Noodles – 100 g
Carrot - 1 piece
Greenery
Seasonings to taste

Let's start cooking:

Since we want the soup to be rich, we need to make the broth. Separate part of the duck and place it in a pan with water. Let's start cooking the broth. It will cook for an hour.
We cut the rest of the duck and then fry it in a hot frying pan.
Peel and cut potatoes and carrots into small cubes. Throw them into a pan with strained, cooked broth.
Add duck meat fried until golden brown.
Peel and cut the onion into half rings and add to the saucepan.
Five minutes before the end of cooking, add the noodles. Naturally, it will be best if the noodles are homemade, but you can also use store-bought ones.
Add spices to taste, as well as herbs. Serve with a piece of fragrant baguette. Bon appetit!

A few secrets of delicious soup

The most delicious soup can be prepared from a young duck. In this case, the dish will turn out especially tender and cook quickly. If the duck meat is old, then it is advisable to pre-soak it for a couple of hours in salted cold water.

How long to cook a duck

When figuring out how long to cook a duck, you must first take into account the size of the carcass. The whole bird is cooked for at least 80 - 90 minutes, covered, over low heat.

If the duck was previously cut into pieces, then the cooking time can be reduced to 30 -40 minutes. During the process, it is advisable to remove excess fat from the meat.

Differences in cooking domestic and wild duck

Domestic duck can be boiled and baked without prior preparation. It is enough to rinse it well. With wild birds everything is somewhat more complicated. Its meat is tougher and has a specific smell.

Game must be plucked to remove any remaining feathers. For example, first pour boiling water over it, then scorch it over a fire and clean the surface. It is important to remove from the carcass the pellets remaining after the shot.

Duck has moderately fatty meat; broths based on it are very nutritious and aromatic. Soups made from wild duck, which is not as fatty as domestic duck, are especially appreciated.

Duck soup can be prepared with absolutely any vegetables, cereals, pasta or mushrooms. The cooking recipes are simple, so even novice cooks can master them.

A hot wild duck dish is prepared quickly from a simple set of ingredients. This simple recipe will be a godsend for every housewife.

Ingredients

400 g duck;
1 carrot;
500 g potatoes;
1 onion;
50 g sour cream;
3 tomatoes;
2 bunches of fresh herbs;
0.25 tsp black pepper;
1.5 tsp. salt;
2 liters of drinking water.

We wash the carcass, cut it into portions, and place it in a saucepan. Pour boiling water over the bird, skim off the foam and cook at low simmer for an hour and a half.

Peel the onions and carrots, cut the vegetables into cubes. We also peel the potatoes and cut them into slices. 1 hour after the broth boils, put the onions and carrots in the pan.

After 10 minutes, add the potatoes, stir, cook for another quarter of an hour. Then add a spoonful of sour cream and bring to a boil.

Set the finished soup aside, add chopped tomatoes, chopped herbs and spices to taste.

Buckwheat duck soup

Ingredients:

3.5 potato tubers;

1 carrot;

Half a duck carcass;

Half a glass of buckwheat;

Cooking method:

1. Cut the washed duck into portions and place in a pan. Fill everything with water, boil for 5 minutes and drain the water. Then fill the duck with new water again and cook for 1 hour 35 minutes.

2. After boiling, remove the resulting foam and simmer the duck soup over low heat.

3. After the time has passed, peel the potatoes and cut them into strips. Then add it to the duck.

4. After five minutes of cooking the potatoes, add finely chopped onion. A little later, add the washed buckwheat to the broth. Cook for 15 minutes.

5. Add finely grated carrots to the almost finished soup and cook for another 7 minutes.

6. Before serving, season the soup with chopped herbs.

7. Serve the dish with slices of bread.