Duck cooking time. Duck soup - recipes with photos, how long it takes to cook poultry or wild poultry. How to cook poultry the traditional way

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Duck meat can easily be classified as a gourmet product, especially when it comes to musky ducks. The meat of such birds (or our ordinary domestic ones) is not recommended to be consumed too often, but it should at least sometimes be present in every person’s menu.

How to cook duck soup

Before you start cooking hot, the duck carcass must be washed, cleaned of giblets, and be sure to remove excess fat. To prevent the meat from overcooking, it is recommended to pour boiling water over it before placing it in the pan. Check out other nuances on how to cook duck soup in a pan:

you need to cook the bird over low heat with the lid closed;
be sure to drain the first broth, replacing it with clean water;
It is better to leave the finished duck meat for a while to let it steep.

The fundamental factor when preparing duck soup is the age of the bird. Few housewives know how long to cook poultry, because it differs in different cases. So, the average cooking time for duck is about 1.5 hours: a young carcass will be ready in an hour, and an old one should be cooked for at least 2.5 hours. Portioned pieces of duck can be prepared in 30-40 minutes. It is worth noting that the bird is cooked in a slow cooker for about 2 hours.

Recipes with photos

Eating the meat of this bird has a positive effect on the body of every person, so duck dishes simply must be included in your diet. There are many different recipes for duck soup, because every housewife loves to experiment with combinations of ingredients. Be sure to save this selection for yourself so that you can please your husband and children with a hearty duck lunch.

With game

To prepare such a dish, it is not necessary to light a fire, as hunters do in the forest. A tasty, unusual and rich wild duck soup can be cooked in the kitchen. For classic shurpa, it is recommended to use vodka, which makes its taste more pronounced, but if you are feeding a child, you may not add this ingredient when preparing it.

Ingredients:

greens – 2-3 bunches;
garlic – 1 head;
tomatoes, carrots – 0.5 kg each;
potatoes – 0.7 kg;
game – 2 pcs.;
tomato paste – 6 tbsp. l.;
spices, vodka, salt - to taste;
bell pepper – 0.4 kg;
raw lard (pork) – 300 g.

Cooking method:

Pluck the carcasses, singe off the remaining feathers, place in a 10-liter cauldron, add 6 liters of water. Add the peeled onion to the bowl and cook for at least 4 hours.
Prepare vegetables and herbs: cut potatoes and carrots into large slices, onion into half rings, and also chop seeded peppers into half rings. Cut the tomatoes into large slices, chop one bunch of selected greens. Finely chop the peeled garlic cloves.
Fry the lard, cut into strips, until you get cracklings.
Place onion and carrots in a frying pan and fry a little.
After 4 hours, when the bird is almost ready, add vegetables and lard to the broth.
Add tomatoes and peppers and cook for another 20 minutes.
Add the remaining spices, tomato paste, and garlic to the finished soup. Boil everything together for another 10 minutes.
Before serving, let the dish sit for 5-10 minutes.

With noodles

Would you like to see such a beautiful dish on your dining table as in the photo? Duck and noodle soup is an amazingly healthy and tasty hot dish that children and adults will enjoy eating. It is worth noting that instead of homemade noodles, some housewives add regular vermicelli; the taste of the first course does not suffer at all from such a replacement.

Ingredients:

dry spices - to taste;
onions, carrots - 1 pc.;
potatoes – 5 pcs.;
garlic – 3 teeth;
noodles (or vermicelli) – 2 handfuls;
duck carcass – 1 pc.;
greens (assorted) - to taste.

Cooking method:

Let portioned pieces of meat cook for at least an hour.
Add a whole onion, coarsely chopped carrots and potatoes, bay leaf, peppercorns. Bring the liquid with the food to a boil, cook for 20 minutes, then remove the onion from it.
Add the noodles 8-10 minutes before the end of cooking. Season, add salt.
Serve the first duck in portioned plates, season with pepper and sprinkle with herbs.

Pea

This is not to say that the dish turns out to be low-fat, but even if you are on a diet once, you can allow yourself to relax a little and enjoy such a delicacy. Pea soup with duck has the consistency of a cream soup, but its taste is simply divine, not to mention the aroma. Delight your household with a new dish by serving it at the dinner table.

Ingredients:

thyme – 1 sprig;
onions – 2 pcs.;
croutons, herbs - to taste;
water – 1 l;
oil (vegetable) – 3 tbsp. l.;
pepper, salt - to taste;
duck (smoked) – 300 g.

Cooking method:

Soak the washed peas in cold water. After 3 hours, rinse again and strain.
Place the duck and peas in a pan with water and cook for about half an hour.
Fry small onion cubes in oil.
Remove the finished meat from the broth and cut into small pieces.
Add thyme to the pan, boil together with the peas for 30 minutes, then remove the sprig from the water.
Beat the finished peas until smooth using a blender and season.
Add fried onions and duck pieces to the mixture.
Serve hot, garnished with herbs and croutons.

In a slow cooker

With the advent of this kitchen appliance, preparing first, second courses and even desserts has become much faster. Duck soup in a slow cooker is easy to prepare, but not as fast as, for example, chicken soup, but the hot result that comes out in the end is worth the time spent. Try to cook the first one according to the presented recipe to please yourself and your household.

Ingredients:

carrots – 2 pcs.;
potatoes – 470 g;
vermicelli – 1 handful;
duck – 0.5 carcasses;
salt, spices - to taste;
onion – 1 pc.

Cooking method:

Place portioned pieces of meat, whole onions and carrots into a multicooker bowl filled with water. In the “Stew” mode, leave the ingredients for 57 minutes.
Remove vegetables from water, discard onions, cut carrots.
Simmer the broth with meat for another 20 minutes.
Strain the broth, pour half into the bowl, add potato cubes, cook in the “Soup” mode for 55 minutes.
After 25 minutes, add all the ingredients and add broth.
10 minutes before the end, add meat and herbs. Leave to sit on “Warm” for another 20 minutes, then serve.

Rice

Everyone loves to eat delicious food, and this also applies to first courses. Duck and rice soup will help diversify your daily menu. The hot dish turns out rich, satisfying and aromatic. Look at the photo to see how the dish will turn out in the end, and feel free to start cooking. Save this easy recipe in your cookbook so you always have it on hand.

Ingredients:

onions, carrots - 1 pc.;
salt, suneli hops, pepper - to taste;
potatoes – 4 pcs.;
oil – 50 ml;
rice (round) – 100 g;
poultry – 0.5 kg;
green onions, dill - 1 bunch each.

Cooking method:

Rinse the bird carcass well, place in a pan with cold water, and leave to cook for 1.5 hours. After boiling, reduce heat.
Cut potatoes and onions into cubes, carrots can be finely chopped or grated.
In a frying pan where the oil has already been heated, fry the onion and carrots and season.
Remove the finished carcass from the water and wait until it cools a little. Separate the meat from the bones and chop finely.
Add vegetables and potatoes to the boiling broth and cook for 20 minutes.
Add washed rice, meat and some chopped herbs to the pan. Cook the ingredients for another 15 minutes.
Before serving, garnish with the remaining herbs.

On broth

You need to start preparing the first dish in advance - by soaking the pearl barley overnight. Duck broth soup turns out to be fatty and nutritious, so it is not recommended to eat it often for those who are on a diet or struggling with excess weight. However, the abundance of nutrients in the hot soup prepared according to this recipe obliges everyone to eat this soup at least once a year.

Ingredients:

onions, carrots - 1 pc.;
water – 2 l;
laurel leaf – 1 pc.;
salt, parsley, pepper - to taste;
duck fillet – 150 g;
oil (olive) – 24 g;
potatoes – 650 g;
pearl barley – 70 g.

Cooking method:

Soak pearl barley in cold water and leave overnight. Drain the liquid.
Place the duck in a saucepan, pour boiling water over it, and leave until the water boils.
Remove the duck fillet from the pan, rinse and chop. Return the meat to the pan, add new water, and cook for 40 minutes.
Place potato cubes and pearl barley into boiling duck broth and cook for 20 minutes.
Fry the onion and carrots, transfer the prepared vegetables to the pan, and boil everything together for another 15 minutes.
When the soup is almost ready, add salt, add bay leaf, then stir and turn off the heat.
Before serving, let the duck soup sit, then add chopped parsley to each bowl.

With mushrooms

Poultry can be used to prepare flavorful first courses. Soup with mushrooms turns out very tasty. It is worth noting that this kind of meat is a delicious product that raises hemoglobin levels, improves brain function, and has a calming effect on the nervous system. It also helps to stabilize vision, which is also important these days.

Ingredients:

porcini mushrooms (dried) – 50 g;
assorted mushrooms (fresh) – 350 g;
garlic – 4 teeth;
ginger root – 1 pc.;
onion, celery stalk, carrots - 1 pc.;
oil (drain) – 2-3 tbsp. l.;
duck carcass – 1 pc.;
shallots – 3 pcs.;
black pepper (peas) – 6 pcs.;
thyme (fresh) – 3 stalks;
laurel leaf – 1 pc.;
parsley root – 4 pcs.;
salt, spices - to taste.

Cooking method:

Pour cold water over the pieces of meat and cook over low heat (1 hour).
Add all the necessary vegetables and seasonings to the pan, then cook for about 2 more hours. Allow the liquid to cool, then strain the ingredients into a separate bowl, cover the container with a lid and set aside.
Discard the fat that has formed on the surface of the broth, add dried mushrooms and add boiling water. Wait 30 minutes, then strain the liquid again.
Peel and cut fresh mushrooms, fry them in a pan with melted butter. Add chopped shallots, sauté until they become soft.
Pour broth into the onion-mushroom mixture and boil.
Salt, season the dish and serve.

Peking duck

The dish shown in the photo is not from an expensive Chinese restaurant. This exotic soup can be prepared at home if you have a step-by-step recipe on hand. Diversify your dinner table with nutritious, aromatic and satisfying hot dishes, try making Chinese soup, for which your household will be very grateful to you.

Ingredients:

shallots – 2 pcs.;
sesame oil – 1 tsp;
oyster mushrooms – 100 g;
Udon noodles – 400 g;
coriander (dried) – 0.33 cups;
pak choi – 1 bunch;
water – 250 ml;
Peking duck meat – 375 g;
broth (chicken) – 1 l;
soy sauce – 3 tbsp. l.;
ginger (fresh) – 4 cm;
chili pepper – 1 pc.

Cooking method:

Heat the prepared Peking duck in the oven, then cut the meat into thin strips.
At this time you can start cooking the broth. To do this, mix water, chicken broth, soy sauce, add ginger. After boiling, add noodles. Boil it for about a minute, stirring constantly. Then add the pak choy, half the prepared coriander, chilli and chopped shallots to the pan. Boil for just a couple more minutes, the main thing is that the noodles are cooked.
Pour the resulting soup into bowls, pour sesame oil over each serving, sprinkle with duck and remaining seasonings.

From lentils

Both of these products are worth adding to your diet: you can separately or combine them into one dish. For example, lentil soup is a great way to combine meat with legumes. The hot dish will turn out not only very tasty, but also healthy, because lentils are a unique product containing iron, vegetable protein and amino acids.

Ingredients:

celery – 2 stalks;
tomato – 3 pcs.;
carrots – 1 pc.;
lentils – 0.5 cups;
green onions – 0.5 bunch;
laurel leaf – 3 pcs.;
broth (chicken) – 8 glasses;
red onion – 0.5 pcs.;
poultry – 300-400 g (meat only);
garlic – 2 teeth;
oil (olive) – 1 tbsp. l.

Cooking method:

Pour the broth into the pan and add the bones there. After boiling, reduce heat to minimum, skim off excess fat, then simmer for another 30 minutes.
Fry chopped onion in a frying pan with olive oil, add garlic to it. After the ingredients are ready, add carrots, celery and bay leaves and fry until done.
Combine the contents of the frying pan and saucepan, wait until it boils.
Add the washed lentils and cook for half an hour over low heat.
Season the soup and turn it off after a couple of minutes.
Serve garnished with pieces of meat, small tomato cubes and chopped green onions.

Buckwheat

Food for the first or second of this cereal is classified as dietary; it is recommended even for a child to eat it. The same cannot be said about buckwheat soup, because the fat in the meat makes the broth more rich and nutritious. It is worth noting that ordinary chicken soup is noticeably inferior in taste compared to a dish made with duck broth.

Ingredients:

salt, pepper - to taste;
onion – 1 pc.;
oil – 1 tbsp. l.;
duck fillet – 200 g;
mushrooms (champignons) – 7 pcs.;
potatoes – 1 pc.;
buckwheat – 3 tbsp. l.

Cooking method:

Thinly chop washed, peeled mushrooms, onions into half rings, and potatoes into cubes. It is better to bake the bird in the oven before cooking.
Rinse the buckwheat from dust under cold water.
Place mushrooms and meat into a saucepan filled with several liters of water. After boiling, cook for at least 20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.
At the end of cooking, add salt and, if desired, add a bay leaf and a little allspice.
To make the broth more tasty and aromatic, fry the mushrooms.

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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.

The cooking time for the duck depends on whether it is cut into pieces or whole. Wild duck and domestic duck differ in fat content and toughness, and the cooking time also differs.

Time and methods of cooking domestic and wild duck:

To cook a whole domestic duck until done, it will take 1.5 hours, if in pieces - about half an hour.
Wild duck takes longer to cook. Whole carcass - up to 2 hours, chopped - up to one and a half hours. However, wild duck tastes better when cooked in the oven or roasted.
For a rich soup, boil the whole carcass (1.5 hours). Drain the water immediately after boiling, otherwise the broth will be greasy. The cut parts are cooked for half an hour.
It takes about 20 minutes to cook the duck for roasting.

Determine the cooking time based on the further method of preparing the duck. A whole bird takes longer to cook (up to 2 hours), cut pieces take less time (up to 40 minutes). When preparing simply boiled meat or meat for soup, skim off the foam and fat on the surface.

Attention! There are many breeds of ducks, but not all are suitable for home raising. Muscovy duck cooks more slowly than white duck because it has tough meat. White duck is fattier.

The meat is cooked under a closed lid, over medium or low heat - this way the taste and beneficial properties are preserved.

Tips and steps for cooking duck in a pan:

put water in a saucepan and put it on fire;
add spices and salt if the carcass has not been pre-marinated;
bring the water to a boil, add the bird;
cover with a lid, reduce heat;
skim off fat and foam during cooking;
constantly monitor the appearance of fat and foam - poultry meat is very fatty;
After the meat is ready, wait for it to brew.

When preparing broth for noodles or soup, drain the water after the first boil. After adding new water to the pan, the duck should cook for at least 20 minutes. Not everyone will appreciate the taste of too fatty broth.

Choose a carcass up to 2.5 kg, it will have enough meat and not a lot of fat. A bird that is too heavy may be old. It will take at least two hours to cook the old duck until done.

On a note! If the meat is frozen, leave it to thaw at room temperature. Do not use microwave or oven.

After defrosting, rub with salt and spices and leave to marinate in the refrigerator. Without washing off the rub, place it in a saucepan, add water, and turn on low heat. Excess spices and salt will merge with the first broth.

Attention! The foam that appears on the surface must be removed, then the broth will be transparent. The rich duck-based broth makes delicious soup, borscht, and homemade noodles.

Among the spices, cumin grains, black pepper, chili, juniper, and bay leaves are suitable. Additional ingredients for the marinade: lemon, garlic, salt. This simple list of spices will help you prepare delicious fried or baked duck.

In the section on the question How long does it take to cook chicken soup? 40-1 hour reading, but the duck is not pierced with a fork. given by the author Yyazanov Igor the best answer is Duck soup takes longer to cook than chicken soup... for an hour

Answer from Michael lait[guru]
maybe it's lamb?

Answer from Massi[guru]
The duck generally takes 2.5 hours to cook, the meat is very rough)

Answer from Ekaterina Dolgova[guru]
If the soup is chicken, then why poke the duck? ;)))

Answer from Svetlanka[guru]
You first cook the duck until done (sorry, I don’t know what part of the duck you have) - in any case, cook the parts of the duck until soft, then it is advisable to take it out, add potatoes (vermicelli), sautéed onions, carrots to the broth... Then add pieces of boiled chicken (duck) to the finished soup until soft, salt, pepper, seasonings, herbs, everything to taste...
Duck takes much longer to cook than chicken. Potatoes last longer than vermicelli) Good luck with your experiments))

Answer from Agnieszka[guru]
Chicken soup is called so because it is cooked with chicken. And yours is duck!
First, the meat is cooked until half cooked, and then the soup begins to be cooked (in the same pan).
The soup itself took about an hour. And meat, of course, lasts longer.

Answer from MILGA MILGA[guru]
cook the meat until half cooked and pull it out - then soup in the broth, and put the meat in the oven and bake until golden brown

Answer from Maria Gorbunova[guru]
You can't make chicken soup from duck, even if you cook it all day. But seriously, duck can cook for 2 hours or longer. You can, indeed, cook it until half cooked, and then make soup with the broth, and stew or bake the duck.

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.