Dishes in the goose house. Why do you need a gooseneck? Types of caterpillars and their use

Large in volume, thick-walled and heavy, at first glance a very inconvenient thing... But it turns out to be a very useful thing in the kitchen. And the fact that it stands untouched somewhere in the corner of a cabinet or gathers dust on the mezzanine is completely in vain. After all, in this vessel you can cook amazing dishes, especially holiday ones, designed for a large number of people. And even the simplest products cooked in it acquire an amazing, incomparable taste.

It should be noted that the duckling (goose pan) can replace a cauldron or cast iron in urban conditions. Dishes stewed in it are not only tasty, but also retain their natural aroma and beneficial properties.

A duckling pan (goose pan) is an oval pan, most often made of thick cast iron and coated with enamel. There are also duckling pans (goose pans) made of aluminum with a non-stick coating, ceramic, and heat-resistant glass. The last 2 types can only be used in the oven, while in metal casserole dishes you can also cook on the stove.

Despite the characteristic name, in the duck house (goose house) they not only stew poultry (in whole or in parts), but also make other dishes: pilaf, all kinds of vegetable stews, including dietary ones, many types of roasts: meat, fish, poultry, with potatoes , cabbage, eggplant and other vegetables.

Thanks to the special design of this cookware, heating and heat distribution occurs evenly, which does not allow food to burn, which means that any dish cooked in a duck cooker turns out aromatic, juicy and very tasty, despite the only drawback - the rather lengthy cooking process.

We bring to your attention several simple recipes using ducklings (goose pans), with a small amount of ingredients, but very tasty and healthy.

Italian Roast Pork

Ingredients

Pork – 1 kg
Fresh or canned tomatoes in their own juice – 500 g
Onions – 2 pcs.
Pork lard (can be salted) – 50 g
Salt, pepper to taste
Spices to taste

Cooking method

Cut the meat into medium-sized pieces.
Heat the duckling (goose) well and melt the lard in it. If the lard is salty, you don’t have to salt the meat in the future.
When the lard melts and turns into cracklings, set it aside on a plate.
Fry the meat in small portions in the melted fat.
Each portion should fit at the bottom of the duckling (goose) bowl, and in no case should the pieces of meat be placed in layers on top of each other. Fry meat and lard without a lid.
Cut the onion into 6-8 pieces. When the last portion of meat is fried in the cauldron, add onions to it.
Then place the rest of the meat and canned or pureed fresh tomatoes (skinned) into the bowl.
Salt, pepper, add bay leaf and spices. Rosemary works great here.
Mix the meat thoroughly, reduce the heat to low, and cover with a lid.
The meat should be stewed for an hour and a half. Stir it from time to time to prevent individual pieces from burning.
If at the end the dish is not thick enough, you can add 2 tbsp. l. flour.

Goose in a goose bowl recipe | Recipe Master

1. Stage: First, you need to spread the oil over the bottom of the goose pan so that the back of the goose does not burn during baking. Place the goose in the gooseneck. Place it in a preheated oven at 250 degrees.

2. Stage Meanwhile, cut all the onions into rings. Cut the garlic into pieces as convenient for you.

3. Stage When you cut the onion, take out the goose and cover it with onions and garlic on the sides, also lift it with a spoon and distribute the onions under the carcass.

4. Stage Cut the tomatoes in half, if they are large then into four parts. Peel the carrots, parsnip and parsley roots.

5. Stage When our bird becomes a little golden over the entire surface, remove it from the oven and add bay leaves, tomatoes, whole carrots, parsley and parsnips. Add salt and then pour some wine over it to wash off the salt a little. Cover with a lid and cook at 150 degrees for 5 hours.

6. Stage Take the goose out of the oven, separate the meat from the bones, it will be very tender and just fall apart in your hands.

7. Stage From the goose bowl, catch bay leaves and carrots with parsley and parsnips. Place over high heat and cook until all the liquid has evaporated and only the fat from the goose remains; the onion should not be stewed, but almost fried.

8. Stage Place the finished onion in a colander to drain all the fat. Of course, it doesn’t look very presentable, but believe me, this is the most delicious onion I’ve ever tried; in comparison, goose doesn’t seem like the main ingredient.

9. Stage Serve the goose on an onion bed with a side dish.

Bon appetit!!!

The goose in the goose pan is stewed completely immersed in liquid with a large amount of vegetables, which will later become an additional side dish. Of course, such a dish does not look very presentable, so this recipe is more suitable just for a hearty family dinner, the taste of goose and vegetables is simply unique, the meat is very tender and juicy, such meat is usually served in America on sandwiches along with onions, which are cooked with goose. Serve with any side dish; mashed potatoes will go very well with this meat.

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Dietary vegetable stew

Ingredients

Zucchini – 1 pc.
Potatoes – 6-7 pcs.
Bell pepper – 1 pc.
Onions – 1 pc.
Carrots – 1 pc.
Tomatoes – 2–3 pcs.
Garlic – 4–5 cloves

Cooking method

Pour vegetable oil into the duckling (goose pan), add diced onion, then carrots, peeled and diced zucchini, potatoes and pepper.
Cover with a lid and, stirring occasionally, simmer over low heat.
When the potatoes are ready, add finely chopped tomatoes, after 5 minutes finely chopped garlic, bring to a boil and turn off.

Simple recipes for dishes using duck meat

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If you have cooked chicken broth and have a piece of chicken left over, then you can prepare another very satisfying and tasty dish. Now on the main page. How to cook: video.

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Chicken stewed with tomatoes and sweet peppers

Ingredients

Chicken – 1 carcass
Tomatoes – 2 pcs.
Bell pepper – 1–2 pcs.
Onions – 1 pc.
Basil, parsley - to taste
Ground black or allspice pepper – 1 tsp.
Salt - to taste

Cooking method

Salt and pepper the chicken pieces and place in the duckling pan (goose pan). Cut the onion into half rings. Pepper - stripes. Chop the greens. Add everything to the chicken.
Grate the tomato halves on a coarse grater (cut side towards the grater. Discard the remaining skin in your hands).
Pour the resulting tomato puree over the chicken. Add a little salt.
Close the lid tightly and simmer the chicken in the oven for 2 hours at 200°C.

Recipe for duck with orange and apple in the oven

It is best to buy duck from the market or from farmers. You need to choose a duck that is not too large, but not small either. A carcass weighing about two kilograms is the best option. It’s good if the duckling pan in which you are going to cook the Christmas duck is cast iron. How to prepare it for the first use or restore it if you got an old duckling can be found here. Cast iron cookware needs to be annealed to restore its natural non-stick layer if rust has appeared or something has burned on it.

Ingredients:

Duck – 2 kg
300 grams of oranges (2 pieces)
1 sour apple
Half a lemon
70 grams bulgur
3 cloves of garlic
Spices, salt, mayonnaise - to taste.

Preparation:

Peel the apples, remove the core and cut into slices. Wash the oranges. Cut one into thin slices, and peel the second and divide into slices.
Squeeze the juice out of a couple of orange slices. Squeeze the juice from half a lemon, add squeezed garlic, spices and mayonnaise.
Lubricate the outside of the washed duck with the sauce, and mix the rest with bulugur, apples and orange slices.
Place orange slices on the bottom of the duckling pot, duck back down, and bake under a closed lid for an hour and a half at 200 degrees. Then open the lid and bake for another 20 minutes.

Be sure to take a look here - the article explains some of the intricacies of preparing a duck carcass. In particular, what needs to be done to remove the swamp smell.

Stewed cabbage with meat

Ingredients

Beef pulp – 500 g
Cabbage – 2 kg
Carrots – 300 g
Onion – 200 g
Bay leaf – 4 pcs.
Vegetable oil (for frying onions) – 2 tbsp. l.
Water – 1 l
Salt, pepper to taste

Cooking method

Heat the duck roast, pour in the oil, fry until slightly golden brown.
Then lower the meat and fry, stirring, over medium heat for 10-15 minutes, add the carrots and simmer with the meat for another 20-25 minutes.
Then pour 0.5 liters of boiled water, add bay leaves, add a little salt and simmer covered for 10 minutes.
After this, fill the duckling (goose pan) to the top with cabbage, lightly compacting it, cover with a lid and place on low heat to boil.
During the boiling process, it will settle, and you can add the remaining cabbage that did not fit.
Simmer the dish over low heat until cooked, stirring gently occasionally.
If necessary, you can add water for juiciness, and then add salt and pepper at the end of cooking.

Bon appetit!

Read also: Roast duck with cranberries

Duck in a duck pot on the stove

As you know, this bird is famous for its rather tough meat. However, if you know the secret of proper cooking, you can easily prepare a delicious dinner for your family or guests.

Required products:

Duck – one kilogram.
Carrots are one thing.
Onions – two pieces.
Garlic – four cloves.
Vegetable oil - two tablespoons.
Black peppercorns, dry basil and dry adjika - one teaspoon each.
Salt and ground pepper - to taste.
Apple.

Next, we will tell you how to cook duck in a duck pot on the stove:

Wash the duck and cut into medium-sized pieces.
Place the duck pot on the stove and light the fire. When the pan is hot, pour a little vegetable oil into it.
After a few minutes, fry the bird in it until golden brown. After this, close the duck pot with a lid and simmer the dish for another quarter of an hour.
Peel the vegetables and apple, and then cut the food into strips (finely chop the garlic).
Drain the released fat from the duckling and pour water into it. The liquid should completely cover the bird. When the broth boils, remove the foam and put the prepared products into it.
Add spices, salt and herbs to the duck.

Simmer the bird for another hour and a half over low heat.

Roast duck in the oven

Ingredients:

600 grams pork

Garlic – 2 cloves

100 grams of homemade sour cream

20 grams butter

Preparation:

Cut the washed and dried pork into cups. Peel the vegetables. Cut the onions into thin rings, potatoes into circles, and garlic into slices.

Grease the bottom and sides of the duckling pan with vegetable oil and add onions. Chop the butter and distribute evenly over the surface of the onion. Add sour cream and place potato circles, salt and add spices. The next layer is pork.

Mix milk with water and pour over potatoes, add a couple of bay leaves.

Close the duckpot tightly with a lid and place in an oven preheated to 200 degrees for 2 hours.

An oblong duckling has an elongated shape only for the convenience of placing a whole carcass of game or bird in it. Otherwise, it is in no way inferior to either a cauldron or a cast-iron pan. This is a universal kitchen utensil.

Feel free to experiment and invent your own recipes. Cast iron cookware will allow you to feed your household with stewed food, which, in addition to its special taste, is also healthy. Even a banal soup “overcooking” in thick-walled cast iron will be not so much fried as stewed. And this is useful even for those who do not have a healthy stomach.

In addition to meat and vegetable dishes, you can bake or bake in a duck pot; cook soups, jelly and jam; prepare berries and fruits without sugar for the winter.

It’s not difficult to buy a cast iron duck cooker now, you can look for it in the store, or you can order it and they will bring it to your home. You now know why it should take pride of place in your kitchen and you will begin to respect the utensils that came to us from ancient times and have not lost their usefulness to this day.

We bring to your attention several simple recipes using ducklings (goose pans), with a small amount of ingredients, but very tasty and healthy.