Poultry is one of the healthiest types of meat, especially chicken and turkey. Poultry meat is used to prepare soups and broths, chops, goulash, casseroles, cutlets, delicious fillings for pancakes, dumplings and dumplings, meatballs, julienne. Salads with poultry meat are very popular; they are hearty and are often used on the menu of those who want to lose weight or are simply watching their weight.

Chicken, turkey

A whole baked chicken or turkey is already a traditional holiday dish on our table. But still, chicken dishes are more often prepared in everyday life, and not just fillet or whole carcass: dishes made from legs, thighs and wings are very popular, which are easy to prepare by simply frying in a frying pan or in the oven.

It is for its affordable and quick recipes that many people love chicken meat so much. A chicken salad can be a complete dinner; chicken is easily digested by the body without burdening it overnight, and the combination of protein with vegetables, mushrooms, cheese and herbs makes this salad nutritious.

Duck, goose

Duck and goose have fattier meat, so they are rarely cooked in everyday life. But nothing helps create a festive atmosphere like whole roasted duck with apples, oranges, rice and other toppings. And fried duck breast or leg is a real restaurant dish that you can delight your family with for dinner.

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.

1 year ago

It is believed that waterfowl meat, including duck, is quite difficult to cook. But if you make a clear plan: how to prepare the meat for boiling, how long to cook the duck, what dishes can be prepared from it - everything will go like clockwork. To understand the intricacies of boiling the meat of this bird, you don’t have to attend culinary master classes - our tips will help you master the skill of cooking duck very quickly.

If you want to cook duck meat, first decide: do you need a boiled whole carcass of this bird or are you going to cut it into pieces? In addition, it is important whether a wild or domestic duck came into your kitchen, and what dish you plan to prepare from it.

A whole duck (pre-gutted, of course) is cooked for an hour and a half. Individual pieces will reach readiness in 30-40 minutes. How long should you cook the duck if you are going to bake it later? In this case, the duck is marinated and then boiled for only 20 minutes.

Not only baked duck, but also soups with the meat of this bird are very nutritious and aromatic. How long to cook duck for soup? Simply boil the bird according to the above recommendations, adding the other ingredients of the dish in order, and the water will turn into a very rich soup, tempting with an appetizing aroma. If you do not add the soup ingredients, you will get broth. But many people don’t like that duck soup or broth is too fatty.

How long should you cook duck broth so that it does not become a burden for digestion? After half an hour of boiling the whole duck or after 15 minutes of boiling individual parts of the duck carcass, the broth should be drained and the meat should be filled with new water. The second broth will be moderately rich. To make the broth dietary, you can cook it from the bones of the bird, and use the separated meat to prepare the second dish.

Note to the hunter's wife

Most often, housewives are interested in how long to cook domestic duck. But sometimes it is very important to know how long to cook wild duck. They brought you a trophy from a hunt - which means you need to cope with its preparation! Duck meat that lived in the wild will have to be cooked longer, as it is much tougher than poultry meat. The cooking time for such a duck, if you put it in the water whole, is 2 hours. Pieces of game can be removed from the pan after an hour and a half.

Among other types of meat that people usually eat, duck meat is not one of the most common products, although it has a delicate and refined taste. In addition, it is quite high in calories and rich in fat. Properly cooked duck is nutritious and juicy.

How to cook duck

Among the methods of preparing duck, baking, boiling and frying are the most common. The carcass should first be cut, gutting the insides and removing excess fat. To maintain the elasticity of the skin, the meat is doused with boiling water. Now you can start cooking.

The most common method of cooking meat is roasting the whole bird in the oven. To highlight the refinement of the taste of duck meat, bake it with apples, rice and prunes, mushrooms, nuts, figs, wild berries or raisins. Other hard vegetables or fruits may also be suitable for stuffing.

Duck meat is often boiled to make appetizers or for use as an ingredient in salad. This cooking method is also suitable if the duck meat is going to be the star of the main course.

How to cook duck properly

• 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.

How long to cook duck

If you cook the whole duck, you will need at least 1.5 hours of simmering over low heat.

Boiling portioned duck meat takes up to 50 minutes of simmering over low heat, the excess fat released is removed from the surface of the water with a special spoon with holes or a fine strainer.

Duck meat, if cooked correctly, has excellent nutritional and beneficial properties. Unlike turkey or chicken, it is higher in fat and calories. Therefore, it is not used for dietary nutrition. But sometimes it’s still worth pampering yourself with this delicious product. Not all city residents know how and how much to cook duck. But for villagers, the answer to this question is obvious.

Selection and preparation for cooking

A fresh duck carcass should be light beige in color, without spots or bumps. Excess moisture will lead to rapid spoilage of the product, so you need to choose a dry carcass with all the feathers removed. Duck can be stored in the freezer for a long time without losing its unique properties and taste. If you had to purchase a frozen duck, it should be completely defrosted without removing it from the bottom shelf of the refrigerator.

Before putting the duck on the boil, excess fat accumulations from the neck and tail are removed from it. If this is not done, the broth will turn out to be too fatty and rich, unsuitable for making soup, borscht or sauce. And boiled fatty duck is not distinguished by its taste.

The next step is to rinse the duck under cold running water. It is boiled whole if further cutting is planned right before serving. If the boiled duck is intended for making soup, stew or stew with vegetables, it should be cut into portions and take as much as required for a particular dish.

For your information! Of the many varieties, only two types of ducks are suitable for home rearing: the domestic white duck and the Indo duck (or Muscovy duck). Indo-duck will have to be cooked longer, since its meat is tougher and not as fatty as that of white duck.

Cooking in a saucepan

You need to pour just enough water into the pan to completely cover the bird. When the water boils, salt it to taste, add allspice, bay leaves, and root vegetables. Now you can add the duck carcass and cook until done. While the duck is cooking, the resulting foam must be removed so that the broth is not cloudy. Beautifully transparent and rich, it is an excellent base for soup, borscht or homemade noodles.

After boiling, a whole domestic duck will be ready in 1.5 hours, and portioned pieces of the same duck will be ready in 1 hour. The whole turkey will have to be cooked for 2 hours, in pieces - about an hour and a half. This is due to the density of the meat, which is more similar to wild poultry. The pulp is tougher and contains some fat. The readiness of the product is determined simply. Use a fork to pierce the flesh all the way to the bone. If no juice with ichor is released during the process, and the fork easily enters the meat, the duck is well cooked.

After the meat is cooked, it is slightly cooled directly in the broth. You can serve boiled duck as an independent dish, with a side dish, or use it to prepare soup, salad, or spicy smoked meats.

Advice! To emphasize the sweetish, refined taste of musky duck meat, half an hour after boiling, you can add a couple of lemon slices to the broth.

Cooking in a slow cooker and pressure cooker

To cook a duck in a slow cooker, it must first be cut into portions. The meat is salted, peppered, root vegetables are added to it and filled with water. No matter how many pieces of meat there are in the multicooker bowl, the water should completely cover them. In the “Stew” mode, the duck will cook for an hour and a half until done.

In order to cook duck in a pressure cooker, you need to lightly fry it in vegetable oil. In the same frying pan, lightly sauté the onions and carrots. Place all this in a pressure cooker container, add salt, pepper and bay leaf, then add water. You can also pour a glass of white table wine there. The whole carcass should be cooked for 40 minutes until done. If the duck is cut into portions, it will cook for half an hour.

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.

Boil a whole duck. Cook the duck meat divided into pieces. When cooking, it is necessary to periodically remove fat.

How to cook duck

1. Wash the duck carcass in running water, trim off the fat from the tail and neck.
2. Gut the duck and cut into portions: first cut off the legs, wings, neck, breast, back, cut off excess fat from each part.
3. Place all parts of the duck in a cup and pour boiling water over it.
4. Pour 2-3 liters of water into a saucepan and let it boil over high heat.
5. Place a whole onion, peeled carrots, a teaspoon of salt, a couple of black peppercorns, bay leaves into boiling water, reduce the heat to medium.
6. Place duck parts into the broth, cover with a lid, and wait until it boils.
7. Remove the resulting foam, cook for 30-40 minutes, periodically removing foam and fat from the surface of the broth.

How to cook duck for later smoking
1. Rinse the duck carcass, remove the neck and tail, trim off excess fat.
2. Cut the carcass in half along the body, dividing each half along the border of the ribs into the chest and thigh.
3. Place the duck parts in a saucepan, add a teaspoon of coarse salt, spices to taste - pepper, thyme, rosemary, oregano, mix with your hands, rubbing the spices and salt into the meat.
4. Remove the meat to marinate for 12 hours in the cold.
5. Pour 2-3 liters of water into the meat in a saucepan with marinade so that it completely covers the duck, place over medium heat, and let it boil.
6. Cook the duck for 15-20 minutes, remove from the burner, and cool in the broth.
7. Remove the duck pieces from the broth, put them in a colander or hang them up so that the broth drains and the meat dries a little, after which it can be placed in the smokehouse.

Boiled duck in apple sauce

Cut the duck into pieces, cook with vegetables and garlic, salt and pepper.
Boil 3 unpeeled apples in boiled duck broth for 3 minutes, then pass through a sieve. Add 120 grams of sour cream and 1 teaspoon of flour, salt and sugar to taste to the apple mass. Stir and boil.
Place pieces of boiled duck into the sauce and heat. Serve with rice or potatoes.

Products
Duck - 1 piece
Duck internal fat - 20 grams
Vegetable broth - 1/2 cup
Onions, carrots, parsley, celery - to taste
Salt, pepper - to taste
Spices - ginger, coriander, cardamom, dill seeds - to taste
Bay leaf - 1 piece

How to cook duck deliciously
1. Wash the duck, clean it and cut it into large pieces.
2. Mix vegetable broth with spices, add salt, pour this mixture over the pieces and cook for 40-60 minutes over low heat. The fat formed during the cooking process must be skimmed off periodically.
3. Heat a frying pan and fry the duck in fat (20 grams) until golden brown.
4. Heat a dish in the microwave, place the prepared duck pieces on it and pour over the vegetable broth.

Classic Peking duck recipe

Products:
whole duck - 1 pc. by 2-3 kilograms
vinegar - 2 tablespoons
honey - 5 tablespoons
soy sauce - 5 tablespoons
green onions - 2 bunches
black pepper, water, salt, flour, ginger powder

Peking duck recipe
1. Thaw the duck, cut off the upper phalanges of the wings, remove fat from the neck and tail.
2. Pour boiling water over the duck, holding it by the neck.
3. Pat with a dry towel and dry.
4. Rub with vinegar and salt inside and out.
5. Place in the refrigerator for 10 hours.
6. Brush the duck inside and out with honey. Place in the refrigerator again for 10-12 hours.
7. Place on a wire rack with a baking sheet underneath, breast side up.
8. Pour a glass of cold water into a baking tray.
9. Wrap everything together securely in foil.
10. Cook the duck in the oven at 190 degrees for 1 hour.
11. Mix ginger, sesame oil, pepper, soy sauce. You should get a thick consistency.
12. Return to the oven preheated to 260 degrees for 20 minutes.
13. Then rub the duck with a mixture of soy sauce and honey, then cook on the bottom shelf of the stove until a crispy crust forms. Serve with onions. Cut into pieces right at the table.

Fkusnofacts

How to defrost duck before cooking
1. If the duck is frozen in a bag, when defrosting it must be opened, but not removed.
2. Leave the duck in the bag to defrost for several hours at room temperature.
3. Thawed duck must be cooked immediately.

How to butcher a duck
1. Rinse the duck carcass under running water, cut off the tail - the tail part, cut off the hanging excess fat near the tail and neck.
2. Cut off the wings.
3. Near the thigh part, feel the place where the thigh joins the carcass, make an incision in this place and cut off the legs.
4. Remove excess fat from each ham.
5. Make a longitudinal cut in the middle of the body, lift the flesh from the edge of the cut and cut the meat from the breast bone with short movements of the knife.

Duck meat is fatty, so it is best to remove all the fatty parts before cooking it.

Duck weight and price
The price of duck (on average in Moscow as of June 2017) is 320 rubles/kg.
Duck weight - from 2 kg. We find that the cost of a duck is about 640 rubles. The price of duck fillet is from 400 rubles.

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