How to cook wild ducks at home

In this article we will discuss how to cook wildduck. The recipe, following which you will be able to please your family with a game dish, contains a number of specific details. After all, waterfowl and waders have a special smell and unusual taste of meat, which, before cooking wild ducks, must be neutralized. First, let's figure out what species of birds you have to deal with.

How to cook wild ducks: preliminary nuances

The best in taste is meatmallards and teals. These birds live everywhere. Hunting is allowed during most of the fall. It is better to cook the meat of these birds by frying or stewing for quite a long time In the conditions of the campaign it can be baked over a fire on a spit. Sometimes bird meat is smoked hot or cooked from it soup. After learning how to cook wild ducks, it is desirable to pre-hold them in marinade for up to a day. It should be strong, but not tart. Diving duck, in addition, it is recommended to soak in cold water and remove the skin from the carcass. Duck soup of this species does not boil. Also important is the addition of spices to the game. But, for example, meat of waders (garrisnep, snipe) is cooked without spices. And also without the addition of onions and garlic.

Cook a wild duck in the oven

This is a quick and reliable way to surprise everyone.delicious game dish. The first steps, as we have already mentioned, should be soaking and pickling the carcass. The second is getting rid of excess fat. Almost all ducks have a large fat content - this is due to their life near water (the subcutaneous layer protects the bird from the cold). Take a small sharp wand and a knife. When making cuts in the skin, hold it with a stick and remove the fat with a knife. After that, wrap the bird in foil and put in a form with a grill. The latter is necessary so that air can circulate around the duck better. Before wrapping the foil, rub the bird well with salt (this will make the skin crisp - do not be afraid to salt it) and black pepper. Two kilogram duck baked for about two hours. Three times you need to get the bird and turn it over, pour the resulting juice. No matter how carefully you cut off her fat, part of it will still stand out. It is better to collect in a separate container and store in the refrigerator. On it you can fry potatoes and cook meat pies with duck fat. The baked bird is cut and, letting it stand for a quarter of an hour, is served.

How to cook wild ducks with apples

For one medium sized bird, you will need a pair.sour fruits, two onions, salt, white pepper (ground), juniper berries, half a cup of dry red wine and broth, a spoonful of starch and a spoonful of cream.

Finely chop the apples.Rub the duck with pepper and salt. Fry it on the stove. Then put it in a duck, cover it with apples, chopped onion, juniper. Pour broth, cream and wine. Water the bird with melted grease. Cool duck ready. Add starch to the melted juice and boil it - you get a good refueling. Serve the bird with the sauce.