Today, I want to offer you homemade recipes with photos: how to cook duck in pieces in the oven deliciously so that it is soft and juicy. You will enjoy the culinary process, as you can do everything quickly and easily at home.
The main thing is that the duck meat turns out very tasty, tender on the inside and crispy on the outside. You will be satisfied with this festive dish.
Recipe for cooking duck in the oven in pieces, in the sleeve with a photo
Ingredients:
- Domestic duck - the fourth part;
- Mayonnaise - 4 tbsp. l.;
- Ketchup - 2 tbsp. l.;
- Salt - a pinch, to taste;
- Seasoning (game spices) - approximately 1/2 teaspoon.
First you need to prepare the marinade. To prepare it we take: mayonnaise, ketchup, salt and seasoning for game. Pour the ingredients for the marinade into one container. Instead of chicken seasoning, you can add your other favorite spices.
Then mix the added ingredients well with a spoon to obtain a homogeneous marinade.
The marinade is ready. Now you need to prepare the duck itself. First of all, rinse the game well under running water, remove excess fat, feathers and films. Then be sure to dry the carcass with a paper towel. This is done in order to remove excess moisture, which will help the duck bake better and get a golden brown crust.
The game is ready, now you need to marinate it. Apply the marinade evenly to the duck on all sides, and leave to marinate in the refrigerator for several hours, at least 3 hours. It is best to leave it in the marinade overnight or for a day so that the meat is better soaked and becomes more juicy.
After that, we place the duck in a baking sleeve and tie the edges on both sides.
Place in a preheated oven. Cooking time at 180 degrees is 1 - 1 hour 20 minutes. Then turn off, but do not open the door, for another 10 minutes.
We take out the well-braised, juicy pieces of duck meat from the sleeve and serve them to the table on beautiful dishes, with original cut vegetables.
Note to the cook: marinade for roasting duck in the oven can be made very tasty with soy sauce
Pour 4 tablespoons of soy sauce into a bowl (for example, Kikkoman Teriyaki marinade). If this is not the case, then take light or classic + 1 tbsp. a spoonful of rice or wine vinegar. To any sauce, add 1 tablespoon of oil (ideally sesame) and a pinch of ginger (dried or 3 thinly chopped fresh slices). Mix. We coat the pieces of meat with the marinade and quickly fry them in a frying pan in oil, then put them in the oven to bake. You will get a duck ala "Hokkaido".
And the simplest option:
50 grams of quality soy sauce, 1/2 tbsp. spoons of honey, a spoonful of cognac or red wine, if desired, replace with juice and pieces of lemon, a small pinch of garlic powder and salt, spices (coriander or cardamom on the edge of a knife, marjoram, paprika, black and red pepper).
Once at home, prepare a delicious piece of duck in the oven (in a sleeve or in a simple form in foil, a duck casserole) and serve delicious meat in a variety of original presentations on all holidays. Tested on us.
For more on the topic, check out:
How to deliciously cook stewed duck in pieces
Surely no one needs to tell how delicious duck meat baked in the oven can be. Have you ever wondered how to cook delicious duck pieces?
to please loved ones? And time to cook the duck pieces
it takes significantly less than roasting a whole duck!
Although duck meat contains a significant amount of cholesterol, it also contains
healthy fatty amino acids that are important for heart function. And duck
fat is rich in substances that protect the cardiovascular system. All
the above made me look for answers to the question of how delicious
cook the duck. Recipes for similar dishes, to my delight, can be found on
every taste, both in cookbooks and on the Internet.
Well, since there are warm days ahead, it’s especially important to keep an eye on your
nutrition, so as not to put on extra pounds, it is better to cook
delicious duck by braising. Why exactly extinguishing? Because meat
the ducks are a little dry, and in order to achieve juiciness you will need
certain culinary skills and abilities.
But with the help of extinguishing
any novice cook will know how to cook duck very tasty.
And here are some healthy ways to quickly and without much hassle.
cook duck meat!
Duck stewed in sour cream
We take:
- 500 g pieces of duck;
- 1 glass of broth (preferably meat);
- 1 large onion;
- 1 large sour apple;
- 150 ml. sour cream;
- vegetable oil;
- salt and spices to taste.
Cooking:
Cut the onion and apple into fairly large pieces. At this time you can fry
pieces of duck in a hot frying pan in vegetable oil. Fry until
until the pieces are covered with an appetizing, golden brown crust.
Add the onion and apple to the pan and fry for another 5 minutes.
After this, pour in the broth, reduce the heat and simmer with the lid closed for another 15
minutes. Add sour cream, mix everything well and bring to
readiness. That's it, now you know the easiest way without any special
It’s very difficult to cook duck in pieces very tasty.
Duck with prunes.
I usually take:
- 300 g prunes;
- medium duck carcass;
- 150 g butter;
- 1 carrot;
- 1 celery root;
- 1 tbsp. spoon of flour;
- salt and spices to taste.
Cooking:
Celery and carrots into small pieces and fry in butter.
We also add the duck, cut into pieces. After the meat
When browned, transfer everything into a saucepan with a thick bottom or
duckling Salt, add water so that it completely covers the pieces and
simmer for 30 minutes. At this time, cut the pre-soaked prunes.
You can leave it whole if you like.
Fry the flour in a frying pan until golden brown, carefully pour in the broth and thoroughly
stir so that there are no lumps. Bring to a boil, reduce heat and
add prunes.
And then add this sauce directly to the saucepan with duck pieces.
The taste of the duck is extraordinary and
Surely many of you will be interested in the recipe, how delicious it is
cook duck pieces with prunes!
Homemade duck with vegetables.
Let's take:
- duck carcass weighing approximately 1 kg;
- 6 medium potatoes;
- parsley root;
- 1 onion;
- 1 carrot;
- 5 tbsp. spoons of tomato paste;
- 1 tbsp. spoon of flour;
- salt and spices to your taste.
Cooking:
The most important thing in the process is how to cook duck very tasty and quickly
at home, this means taking a responsible approach to cutting the carcass into portions
pieces. They should be neither small nor large, approximately
identical in size. Be sure to rub them with salt before
roasting Well, it’s best to fry in the duck fat left after
cutting the carcass. After the meat is slightly fried, sprinkle it
flour and keep on the fire for another 5 minutes. After that, put the pieces in
duck roast, add water and simmer over low heat for 30 minutes.
At this time, finely chop the parsley root, carrots and onions. Fry.
Add diced potatoes and tomato paste. A little
simmer and send to the duck house. In about 20 minutes the most tender and juicy
duck with vegetables is ready!
Duck "New Year's"
A bird baked with oranges will decorate any holiday.
Ingredients:
- Duck - two kilograms.
- Oranges - two pieces.
- Sour apple.
- Half a lemon.
- Bulgur (wheat cereal) - half a glass.
- Garlic - three cloves.
- Mayonnaise.
- Ground pepper (black and red), curry and salt - to taste.
Duck in a duck pot is very easy to prepare:
- Start with the filling first. Peel the apples and cut into slices. Cut one orange into slices, and peel the second and also divide into slices.
- Prepare a sauce from half a lemon, a small amount of orange juice, chopped garlic, mayonnaise and spices. After this, dip the fruit slices into it and add the cereal.
- Rub the processed bird inside and out with pepper, and then place the filling inside. All you have to do is brush the duck with the remaining sauce. Sew up the carcass with kitchen twine.
- Place orange slices on the bottom of the duckling pot, and place the duck on top of them. The bird should lie with its legs up.
Bake the dish for an hour and a half in a preheated oven. Watch the cooking process carefully! Once the duck is browned, reduce the oven temperature.
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.
- 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.
Duck in a duck roaster in the oven
This time we suggest you cook poultry in beer.
Ingredients:
- Duck.
- Tangerines - three pieces.
- Apple.
- Dark beer - half a liter.
- Spices, pepper and salt - to taste.
- Mayonnaise - 150 grams.
Duck in a duck roaster in the oven is prepared like this:
- Rub the processed carcass with salt, spices and mayonnaise. After that, put it in the refrigerator to marinate.
- A day later, peel the tangerines and sew them up. You can also secure it with toothpicks.
- Place the carcass in a mold and fill it with beer.
Cook the dish for one hour and then open the lid. After a quarter of an hour, turn the bird over and bake it for another 20 minutes. Serve the duck with any side dish or salad.
Duck with apples
A simple and tasty dish will impress your guests. Plus, you can make it for a family Sunday dinner.
You will need:
- One duck.
- A kilogram of sour apples.
- Four or five cloves of garlic.
- Spices and salt.
How is duck cooked in a duck pot? Read the recipe for a delicious dish for a family dinner here:
- Wash the bird thoroughly, dry with towels, and then rub with salt and pepper.
- Cut the apples into slices and remove the core. Fill the duck with fruit.
- Place the remaining apples in the bottom of the pan and place the bird on top.
Bake the dish for two hours without covering the roasting pan with a lid. It’s very easy to check if the dish is ready - to do this you need to pierce the bird with a toothpick. If clear juice comes out, the duck can be safely served.
Duck with potatoes and mushrooms
Poultry goes well with many foods. If you want to prepare a tasty and satisfying dinner, then complement the duck with new potatoes and aromatic mushrooms. You can change this recipe slightly if you wish. For example, stuff the bird with your favorite vegetables or fruits, and put potatoes and champignons in the duckling pot.
Required products:
- Fresh forest mushrooms or champignons - 500 grams.
- Duck.
- Onion.
- Potatoes - five pieces.
- Honey - one tablespoon.
- Spices and salt.
Duck in a duck pot with mushrooms and potatoes is prepared quite simply:
- Gut the bird, wash and dry with paper towels.
- Peel the mushrooms and fry in vegetable oil. When the liquid has evaporated, add the onion, cut into pieces.
- Peel the potatoes, cut into four parts and boil until half cooked.
- Rub the bird carcass with salt and pepper, brush with butter and honey. Fill with some of the filling and sew up.
- Place the bird in the pan and arrange the potatoes around it.
Until cooked, remembering to periodically water it with the juice released during the cooking process.
The debate about whether meat is healthy or not has been going on for a long time between vegetarians and meat-eaters. It's hard to say who is right. But in order for cooked food to be beneficial and not harmful, you need to correctly combine the ingredients with each other.
Meat cooked with vegetables supplies the body with proteins of animal and plant origin, carbohydrates, fats, amino acids and beneficial microelements.
If the meat is fatty, vegetables help better digestion of food. They are low in calories, so the dish is not so heavy for the stomach and the whole body.
Stewed duck with vegetables: subtleties of preparation
- Fatty duck meat simply needs to be served with vegetables, and vegetables that are easily digestible and do not add kilograms in the form of extra centimeters on the waist and hips.
- It is better to stew a fatty duck than to fry it. Before stewing it is washed. If there is a lot of fat on it, it is cut off and then used instead of oil when sautéing vegetables.
- Duck can be stewed with any vegetables: potatoes, carrots, onions, zucchini, eggplants, as well as cabbage, green peas, green beans and tomatoes.
- It is advisable to add a lot of greens to the finished dish with duck. Spicy herbs enhance the taste of meat, making it aromatic and nutritious.
- When using certain vegetables, take into account their cooking time and add them to the meat one by one. If you add all the vegetables at once, some will end up being overcooked, while others will remain half-raw.
- Acidic vegetables - tomatoes or sauerkraut - soften the meat well, but slow down the process of cooking potatoes. Therefore, they are placed shortly after the potatoes or added to an almost finished dish after preliminary heat treatment in another frying pan.
- Duck with vegetables is cooked on the stove, choosing thick-walled dishes for this: a cauldron, a frying pan, a stewpan.
- It can also be cooked in the oven, slow cooker, or microwave.
Duck with vegetables, stewed in a cauldron (with green peppers and tomatoes)
Ingredients:
- duck – 1.5 kg;
- tomatoes – 3 pcs.;
- onions – 2 pcs.;
- garlic – 5 cloves;
- green bell pepper – 1 pc.;
- ground red pepper - to taste;
- salt - to taste.
Cooking method
- Rinse the duck thoroughly, dry with a paper towel, and trim off the fat. Cut the carcass into pieces.
- Peel the onions and garlic and rinse with water. Finely chop the onion and chop the garlic with a knife.
- Wash the tomatoes and cut into slices. Wash the green pepper, trim the stem and remove the seeds. Cut into strips.
- Place duck fat in a cauldron and melt it until it turns into cracklings. Remove the cracklings and fry the onion in fat until golden brown. Add red pepper and chopped garlic.
- Place duck pieces on top of vegetables. Pour in hot water until it lightly covers the meat. Close the cauldron with a lid and simmer the duck for 1 hour until soft. Add some salt.
- When the duck meat is soft, add tomatoes and peppers. Simmer for another 15-20 minutes.
Duck with vegetables, stewed in a slow cooker (with pickles)
Ingredients:
- duck – 1 kg;
- pickles – 3 pcs.;
- cucumber pickle – 100 ml;
- tomatoes – 3 pcs.;
- onion – 1 pc.;
- sweet bell pepper – 2 pcs.;
- Refined sunflower oil – 1 tbsp. l.;
- flour – 1 tsp;
- salt - to taste;
- pepper - to taste.
Cooking method
- Wash the duck, dry with a paper towel, cut into portions.
- Cut the pickled cucumbers lengthwise into two halves and scoop out the seeds with a teaspoon. Cut the remaining pulp into cubes. Place in a colander and pour over boiling water.
- Peel the onion, wash it, finely chop it.
- Wash the peppers, remove the stems and seeds. Cut into strips.
- Wash the tomatoes, pour boiling water over them, wait 2 minutes, then rinse with cold water. Remove the skin. Cut the tomatoes into cubes.
- Pour oil into the multicooker bowl and heat it in the “Frying” or “Baking” mode. Add duck pieces and fry until golden brown. Remove from bowl to plate.
- In the remaining fat, sauté the onion with flour. Add tomatoes and peppers, stir. Pour in the brine.
- As soon as the liquid boils, turn off the multicooker. Add duck pieces and cucumbers. Lower the lid. Set the “Soup” program and simmer the meat for 1.5 hours. Add salt and pepper halfway through cooking.
- Serve stewed duck with vegetables and pickles with fluffy rice, mashed potatoes, and hominy.
Duck with vegetables, stewed in the oven
Ingredients:
- duck – 0.8 kg;
- onion – 1 pc.;
- tomatoes – 2 pcs.;
- bell pepper – 1 pc.;
- eggplants – 1 pc.;
- garlic – 5 cloves;
- carrots – 1 pc.;
- duck fat or vegetable oil - 1 tbsp. l.;
- salt - to taste;
- ground black pepper - to taste.
Cooking method
- Wash the duck. Cut into pieces. Place in a hot frying pan, fry on all sides until golden brown. Transfer to a saucepan. Add a glass of hot water. Cover the dish with foil and place in an oven preheated to 200°. Simmer for 1 hour.
- While the duck is cooking, process the vegetables. Wash the tomatoes and cut into slices. Wash the pepper, cut off the top part with the stalk, remove the seeds. Cut into squares. Peel the onions, carrots and garlic, rinse and cut into strips.
- Wash the eggplants, cut into cubes and add salt. Leave for 20 minutes. Then squeeze out the juice.
- In a frying pan with the remaining fat, fry the onions and carrots. Add peppers, eggplants and tomatoes. Fry everything together for 10 minutes. Add salt and ground pepper.
- Remove the stewpan with the duck from the oven and remove the foil. Place vegetables on top of meat. If the liquid has boiled away, add a little more water. Cover the saucepan with foil again and place it in the oven. Simmer the duck with vegetables for another half hour.
- Sprinkle the finished dish with herbs.
Duck with vegetables and soy sauce, stewed in a frying pan
Ingredients:
- duck – 0.8 kg;
- onions – 3 pcs.;
- carrots – 2 pcs.;
- bell pepper – 1 pc.;
- hot pepper – 1/3 of a small pod;
- soy sauce – 1 tbsp. l.;
- garlic – 3 cloves;
- sugar – 1/2 tsp;
- table vinegar – 1 tsp;
- salt - to taste;
- fresh chopped ginger – 1 tsp;
- vegetable oil – 1 tbsp. l. (if the duck is lean);
- green cilantro.
This dish is moderately spicy and very aromatic thanks to ginger and cilantro.
Cooking method
- Wash the duck. Cut into portions. Place it in a dry hot frying pan and fry well until an appetizing crust. Transfer the meat to another frying pan with high sides, add a little hot water, cover the dish with a lid and simmer over low heat for about an hour.
- Peel the onion and garlic, wash it, cut it into strips.
- Cut a clean pepper in half and remove the seeds. This must be done with hot peppers, since it is the seeds that give them their hot taste.
- Peel the carrots, wash them, grate them with long strips on a Korean grater.
- Place the onion in a frying pan with rendered fat and fry until golden brown. Add carrots and heat for 2-3 minutes. Add sweet and hot peppers, garlic, grated ginger, salt and sugar. Stir.
- After 2 minutes, sprinkle the vegetables with vinegar and add soy sauce.
- When the duck is tender, add vegetables to it. Simmer covered over low heat for another 20 minutes. Sprinkle the duck with vegetables with chopped cilantro, leave covered for 5-10 minutes.
Note to the hostess
To ensure that the meat is juicy and the vegetables are not overcooked, the duck is first cooked separately and only after softening is combined with fried or fresh vegetables.
During stewing, you can add cinnamon, cloves, curry, as well as Caucasian spices to the duck: khmeli-suneli, adjika, utskho-suneli.
Instead of water, the meat can be poured with wine, vegetable broth, or tomato juice.
Duck does not appear on our tables very often, but when it does, it always becomes the hit of the meal, because its meat, having a bright taste and aroma, turns out very tasty when cooked correctly. In this article, we have collected several recipes for stewing duck with various products, which you can use to prepare an amazingly delicious lunch or dinner.
Duck today can be purchased in large supermarkets - there it is sold fresh or frozen. Don’t be afraid to buy frozen duck meat - if defrosted correctly (for a long time - first in the refrigerator, then at room temperature), it does not lose its taste and beneficial properties.
Duck meat is very tasty, you can prepare a lot of different dishes from it: pilaf, soups, jellied meats, minced meat products, roasts. Contrary to popular belief, it is suitable not only for whole roasting - try making any other dish from duck and if cooked successfully, it will definitely delight you with its amazing taste.
Duck meat is not only tasty, but also very healthy: it contains a lot of B vitamins, as well as other vitamins (A, C, K, E), microelements (selenium, phosphorus, zinc, etc.). It is believed that this meat has a positive effect on potency, improves lipid metabolism (stimulates the formation of cell membranes). Contraindications to eating duck are diet (duck is fattier than chicken and rabbit), obesity and diabetes.
Due to the fact that when baking or frying the duck may turn out to be dry for inexperienced cooks, the best option for preparing it for those who have little knowledge or simply have not cooked duck themselves is stewing. Stewed duck is tender, tasty, aromatic, especially if you cook it with succulent ingredients and aromatic seasonings and herbs.
Don’t be afraid to experiment: duck “loves” additives such as thyme, basil, parsley, dill and other herbs, as well as honey, wine, cumin, ginger, citrus fruits, onions, soy sauce, olive oil, cinnamon, star anise, cardamom.
You will need: 600g duck meat with bones, 150g meat broth, 1 onion and 1 large apple, 7 tbsp. sour cream, 5 tbsp. vegetable oil, herbs, pepper, salt.
How to stew duck in sour cream. Cut the duck into portions, cut the onion and apple into large cubes. In a hot frying pan with butter, fry the duck until browned, add the apple and onion, fry for another 5 minutes, pour in the broth. Next, transfer the duck to a water bath or double boiler, simmer for another 10-15 minutes, add sour cream, pepper and salt, stir, simmer until done. When serving, decorate with herbs.
You will need: 300g prunes, 150g butter, 3 glasses of water, 1 celery root, duck and carrot carcass, 2 tbsp. sugar, 1 tbsp. flour and table vinegar, salt.
How to stew duck with prunes. Chop carrots and celery into small pieces and heat in oil. Cut the duck into portions, add to the vegetables, fry, transfer the mixture into a saucepan and add water, add salt, then simmer everything for 30 minutes. Fry the flour in oil, pour in the broth, vinegar, add sugar, bring to a boil, add the soaked and washed prunes, and heat. Pour the prepared duck sauce into the pan and simmer for another 15 minutes.
You will need: 200g duck breast, 150ml chicken broth, 2 strips of smoked bacon, 1 large potato tuber, ? savoy cabbage, 1 pinch each of ground garlic and parsley.
How to stew duck with potatoes and cabbage. Rub the duck breast with pepper, spices, salt, place skin side down in a thick-bottomed frying pan, reduce heat to low, fry for 15 minutes without a lid (do not shake or move the pan) until the skin is golden brown and the fat has rendered. Remove the duck from the pan, it will still be raw on the meat side, remove half of the fat (it can be used for other dishes), reduce heat, add bacon (cut each slice into 3 pieces), fry for 2-3 minutes until crispy, add potatoes (cut the tuber into 8 parts), cook under the lid for 10 minutes, stirring, add the cabbage, stir, pour in the broth. Place the duck skin side up on top of the food, cover the pan and cook for another 10 minutes, season the vegetables with garlic and parsley, removing the breast. Place vegetables on a plate and place breast on top.
The previous recipe made me think about why not stew the duck not with Savoy, but with white cabbage, which is more familiar to us? Then the following recipe is for you.
You will need: 2 kg of white cabbage, 30 g of lard, 2-3 onions, 1 duck carcass, 1 glass of sour cream, 1 tbsp. vegetable oil, chopped dill and parsley and flour, citric acid, table vinegar, cumin, bay leaf, sugar, pepper, salt.
How to stew duck with cabbage. Cut the carcass into portions, rub with spices to taste and salt, place on a baking sheet with melted fat, place in a hot oven and fry at medium temperature, sprinkling with water and pouring over the released fat (How to properly fry a duck in the oven?) until almost done. Finely chop the cabbage, put onion rings, cumin, pour in a little boiling water, bring to a boil. Get the duck
from the oven and place on the cabbage, simmer for another half hour. Melt lard, mix with browned flour, pour in water or broth, pour this mixture into cabbage, bring to a boil, season with sour cream, pepper, salt, add sugar, add vinegar or citric acid, heat. Serve the dish like this: place the cabbage in the center of a round dish, arrange pieces of duck around it, sprinkle with herbs.How can quality meat, properly cooked in good wine, turn out bad? Of course not - that’s why meat in wine is considered a very refined version of the dish, and is served in the best restaurants of European cuisine.
You will need: 1 duck carcass, 1 glass of dry red wine, 5-6 tbsp. butter, ground black pepper, salt.
How to stew duck in red wine. Rinse the duck, cover with cold water for 2 hours, then cut into 6 parts, pepper and salt, fry on both sides in a duck roaster. Pour wine into the duck, add oil, simmer under the lid over high heat until done, adding water if necessary. It is better to serve duck stewed in wine with potatoes and red cabbage salad.
Well, the last stewed duck dish, the preparation of which we will talk about, on the contrary, seems not like a restaurant dish, but very homemade, because it is prepared from such familiar products.
You will need: 1 kg of duck, 5-6 potatoes, 1 parsley root, onion and carrot each, 0.5 cups of tomato puree, 2 tbsp. butter, 1 tbsp. flour, bay leaf, black pepper, salt.
How to stew duck with vegetables at home. Cut the duck into pieces on the bone, rub with salt, fry in fat or butter removed from the duck until browned, sprinkle with flour, fry for another 5 minutes. Place the fried pieces in the duck pot, add a little hot water, and simmer for half an hour. Finely chop the parsley root, carrots, onions, sauté them together, add to the duck along with pieces of potato, bay, tomato, pepper, simmer until done.
Cook duck and diversify your family's daily menu with delicious dishes made from this wonderful meat!
Guys! What kind of ducks do you have? “Natural” ducks, rural ones, straight from nature, have a very strong “duck” smell, which is not pleasant to everyone. So, don’t forget to recommend cutting out the sebaceous glands of the duck’s tail (the duck constantly lubricates itself with this fat so as not to drown. Have you ever seen how it rubs itself with its beak? This is how it lubricates itself!). There are usually 2 of them. Without these glands, the specific “duck” smell becomes acceptable and even pleasant. You probably know this yourself, but you don’t mention it in the text. Why?
I first fried the duck pieces, immediately with onions and carrots. And then I put it all into a slow cooker and added water. I set it to the “stew” program and, without any problems, after an hour and a half I received a very tasty dish.
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