Duck stew. Homemade stew
A stew is a near-cooked dish that can easily be added to a meal. Stew can not only be purchased on supermarket shelves, but also made at home!
To prepare duck stew you will need: 3 kilograms of duck meat, water, 3 teaspoons of salt, black pepper, bay leaves, jars and lids.
Duck stew ingredients
Cooking stew is not easy, but the time it takes is worth it. First of all, the meat of the duck is prepared, which must be thoroughly washed with water, after which the duck is freed from the bones, veins and cut into small pieces. The meat that has been chopped must be put in a saucepan and salt it. Until the meat reaches the desired condition, we cook cans for duck stew, which need to be washed well and sterilized in boiling water at a low temperature so that the jars do not crack. We also sterilize the screw caps. Later, tightly place the prepared duck in sterilized jars and cover with lids.
Put the jars in the oven and set the temperature from 180 to 200 degrees.
Cooking duck stew with your own hands
Homemade duck stew will give its juice, and then begin to boil. When the meat begins to boil, reduce the heat as much as possible, and leave the duck to simmer for another two hours.
After an hour of stewing, add bay leaves, allspice and bacon to each jar. Canned duck for the winter is cooked up to about four hours, possibly less, it all depends on the stages of preparation.
After stewing in the oven, you need to see if the meat is ready, if it is well cooked, then we remove all the cans from the oven without opening the lids, close with a special machine for spinning, or what is also called a "key". Jars with duck stew, which have been closed with a lid, should be turned over and must be covered with a towel or blanket of your choice for further sterilization in a warm place.
Do-it-yourself stew at home ready.
Also many questions arise how to make duck stew at home another way of cooking.
Another way to cook duck stew at home
Duck stew can have another cooking process. Many housewives do this process differently, they fry the meat in a pan before sterilization, and only after that they put the duck in jars, add aromatic spices, cover and place in the oven for several hours, and sometimes they use a water bath instead of the oven. Of course, the meat will be sterilized and cooked correctly, if you follow all the rules of preparation, and will be stored for more than one year.
Usually, stew should be stored in pantries or basements, where there is the right temperature and wherever the light gets.
Enjoy your cooking!
The most delicious blanks are those that are made at home. These are jams, vegetable salads and even stew, and cooked with love it is the most delicious, tender and aromatic. And the preparation will always help out if guests come and have nothing to treat or just don't want to cook anything, in fact, it will become a full-fledged lunch or dinner even when there is a desire to cook, heat it up in a pan and add a side dish or cook soup and borscht on a duck stew - that's real art. We offer you to get acquainted with several recipes for poultry preparation.
Duck stew in the oven
Cooking duck stew is like cooking chicken. Wash the carcass about a kilogram and cut into pieces, salt and add your favorite spices. We sterilize several cans, put bay leaves and peppercorns on the bottom. Now the turn of the meat has come - we put it in jars and fill it with boiled water to the neck.
We put cans into a deep mold or a refractory container and pour water so that it reaches almost to the top of the container. We cover the cans with foil (we make a kind of lids) and put them in the oven, now we turn it on and simmer the meat for three hours, periodically it is worth looking into the container with water and refilling it if it has boiled away. Roll up the finished stew with lids and cool.
The traditional way of cooking duck stew
Wash the duck carcass, remove the skin and bones, trim the veins and fat (if there is too much of it). Cut the meat into pieces and put in a saucepan, salt and pepper, pour water and put on the stove. You need so much liquid that it is only a few centimeters higher than duck meat.
As soon as the water boils, foam begins to form, it must be removed and the peeled carrots and onions are put into the broth. After two hours of cooking, discard the vegetables, salt the broth and add the laurel. We cook for another hour. Then carefully lay out the meat in the jars, fill it with broth and roll it up. Turn the cans over and let cool. Store in a dark place.
Duck stew in a slow cooker
Until recently, many housewives could not imagine that one saucepan is capable of boiling, frying and even baking a lot of products. Today it is a reality and the multicooker is gaining more and more hearts and appears in kitchens more often than other appliances. You can also cook stew in a slow cooker.
We cut the carcass, remove the skin and bones, cut the meat in portions. We put pieces of poultry in the multicooker bowl and, having selected the "stewing" mode, cook for five hours. Since the dish is cooked with the lid closed, there is no need to add water or oil. If you are very afraid, you can periodically drop in and mix the ingredients.
An hour before the end of cooking, salt and pepper the meat, continue to cook. We sterilize the jars and lids, after the signal from the device, we put the meat in containers and roll it up. After cooling, the stew is stored for up to six months in the refrigerator.
As a conclusion, here are some tips. If the lids on the cans, according to past conservation experience, rust, the lids that will close the cans of stew should be greased with lard. By the way, to keep the blockage longer, the finished meat is poured with melted fat on top and twisted. You can use pork, chicken or duck fat.
To prepare this dish, you will not need so much: one or more bird carcasses, duck lard and certain spices. Prepare duck stew for the winter for your family using the following recipe.
List of required ingredients:
- duck carcass - 2 pcs.
- black pepper - 15 peas
- allspice - 8 peas
- bay leaf - 4 pcs.
- salt - 2 tsp with a slide
- duck lard
- food foil
Duck stew recipe:
- Gut the bird carcasses and rinse thoroughly under the tap. Cut fat from the ducks, and divide the birds themselves into pieces.
- Prepare jars with lids by washing and sterilizing them well.
- Place bay leaves, black and allspice peas, and salt on the bottom of each jar.
- Cut the duck lard into pieces. Submerge about half of them in jars, and put pieces of bird carcasses on top.
- Cover the meat with another layer of duck lard.
- Divide the food foil into large pieces and fold them in four. One such sheet of foil should be enough to cover the neck of the can.
- Cover the duck containers with foil, place them in the oven, turn it on and heat to 200 ° C. Simmer the meat at this temperature for 4 hours.
- When the time is up, check the amount of broth in the jars. If the juice released from the duck does not fill the containers completely, add water and leave the stew in the oven for another 1 hour.
- Then take out the hot cans and roll them up with lids.
- Cover the blanks with a warm blanket and leave to cool slowly.
Duck stew at home is ready, hide it for storage in a cool, dark place. You can also preserve chicken or rabbit meat in a similar way.
Surprise your family with an original taste: goat stew
Goat meat cannot be called a popular product in our country, however, it is considered very useful. First, it is classified as a diet food due to its low fat content and almost complete absence of cholesterol. Goat meat is quickly absorbed by the body, and the vitamins contained in it have a beneficial effect on the musculoskeletal system, skin condition and the work of the cardiovascular system. Among other things, the low popularity of the product gives you the opportunity to prepare an unusual and original dish for the winter.
List of products for cooking goat meat stew:
- goat meat - 2 kg
- black pepper - 8 peas
- allspice - 4 peas
- bay leaf - 2 pcs.
- salt to taste
- vegetable oil - 50 g
- water - 2 tablespoons
Step-by-step recipe for cooking:
- Rinse fresh goat meat under the tap, remove bones and veins if necessary. Cut the food into large pieces.
- Pour sunflower oil into a deep saucepan, immerse the meat in it, add 2 tbsp. water and cover the container with a lid. Simmer the goat meat on the lowest heat for at least 4 hours.
- When the time is up, add salt, black and allspice and bay leaves to the dish.
- Prepare canning containers. Wash and sterilize jars with a volume of 0.5 liters, as well as suitable lids.
- Distribute the meat in the jars, pour over the broth. If there is not enough liquid, add boiled water so that the containers are full.
- Place the cans in the oven, set the temperature to 130-140 ° C and cook the stew for another 2 hours. If the broth starts to boil, add water little by little.
- Remove hot jars from oven and roll up lids. Wrap the canned food in a warm blanket and leave to cool completely.
Store the stew in a basement, cellar, or other dark and cool place.
For fish lovers: pike stew
Pike meat is quite capricious and it is not so easy to prepare a delicious dish from this fish. But the pike stew turns out to be simply excellent, and most importantly, it does not take much time and products to cook it.
List of ingredients for fish stew:
- pike - 2 kg
- salt - 5 tablespoons
- vegetable oil - 0.5 l
- bay leaf - 2-4 pcs.
- black pepper - 5-6 peas
Recipe for cooking stew for the winter:
- Scale the fish, remove the head, fins and tail. Divide the pike along the spine and remove the bone. Cut the fillets into slices about 3-4 cm wide.
- Wash and sterilize the 0.5 L jars. It is convenient to sterilize containers in a multicooker or in a pressure cooker.
- Put the bay leaf and peppercorns in the prepared container, add salt.
- Distribute the pieces of fish in the jars, fill the containers with vegetable oil so that it completely fills the jars.
- Place a large saucepan on the stove, place a soft cloth on the bottom, set the canned food and pour in enough water to reach the "shoulders" of the cans.
- Light a fire and wait for the water to boil. Then sterilize the containers for 30-40 minutes.
- Roll up canned food with clean lids, cover with a blanket and leave to cool completely.
As you can see, stew at home is very simple to prepare. Store such canned food in a cool, dark place.
Finding a high-quality and tasty stew at the present time is quite difficult. After all, manufacturers are increasingly replacing natural meat with soy, introducing harmful additives into the composition, and making production cheaper in every possible way. But you can cook it yourself. For example, having learned how to make a stew from duck, you can get an excellent workpiece, the quality of which you don't have to worry about.
A special feature of a duck carcass is that it is difficult to remove down and feathers from it. Therefore, having bought a duck in a store or at the market, you need to carefully examine the carcass and make sure that it is clean. If necessary, be sure to remove the remaining feathers.
If the duck is taken from your own farm, you should put the carcass in a bucket or basin and pour boiling water over it from all sides (at least six liters). Next, cover the container with a lid and leave for forty minutes for steaming. After the boiling water has cooled down, you can start cleaning it from fluff and feathers. It is especially difficult to do this on the neck, so the process will take some time. In any case, it is necessary to ensure that the skin is absolutely clean. After that, the entrails should be removed from the carcass and scorched over the fire, thoroughly washed and dried.
There are many ways to make duck stew. When cooking, it must be borne in mind that duck meat is fatty, so it can be combined with turkey or chicken.
Autoclave quenching method
One of the safest and most reliable ways to stew, because the autoclave sterilizes meat under water steam under strong pressure. The processing temperature is more than one hundred degrees, so the final product is no worse than the production one. Products required:
- Duck - one piece.
- Water is one liter.
- Bay leaves - 2 pieces.
- Pepper peas - 5 pieces.
Cooking process:
Thanks to this method of cooking, the stew can be stored for up to ten years. It is important that the banks are coolin a basement or refrigerator, for example.
Cooking in a slow cooker
Currently, another method of cooking stew has appeared - in a multicooker. This unit does an excellent job of preserving and simplifies the cooking process. Required products:
- Duck - 1 piece.
- Seasonings (black peppercorns, cloves, allspice, bay leaf) - about five each.
- Onions - 1 piece.
- Garlic - 5 cloves.
Preparation:
Duck cooked in a slow cooker turns out to be tender and soft. Store the finished stew in the refrigerator.
Oven meat
Duck stew in the oven is prepared quite simply and does not require special kitchen units. Even a novice cook can easily cope with its preparation. You will need the following products:
- Duck carcass - one piece.
- Black peppercorns and bay leaves - four each.
- Water - how much is needed to fill the cans.
How to cook:
Homemade duck stew is ready. Such meat is stored in a cool place for no more than six months.
Ready duck dish with rice
The duck stew with rice recipe is useful when you need a ready-made independent dish in stock. An autoclave is required for preparation. Composition of products for one half-liter jar:
- Duck meat - two hundred grams.
- Rice - one hundred grams.
- Butter - a tablespoon.
- Onions and carrots - ten grams each.
- Salt and pepper to taste.
- Water - two hundred milliliters.
Cooking method:
The result is a delicious and aromatic dish. If desired, rice can be replaced with buckwheat, barley or other cereals.
Duck stew at home will be an excellent alternative to store preservation. Indeed, there is no doubt about the composition and quality of a self-prepared product. Of course, will have to spend time and effort, but the result is worth it, because with the help of homemade stew, you can quickly and easily prepare many tasty and healthy dishes.
