Home-made duck stew is an excellent alternative to canned food, which includes products of dubious quality. Thanks to a wide selection of methods for creating a workpiece that goes well with various side dishes, you can choose the fastest and easiest recipe for homemade stew with excellent taste.

A simple recipe for duck stew in the oven

When it is possible to buy a domestic duck, do not miss such a happy occasion. From a bird, which many consider too fat and even tasteless, you can cook a very tasty stew.

Ingredients:

  • carcass;
  • black pepper peas;
  • bay leaves;
  • salt;
  • 2 liters of water.

Working process:

  1. The bird is washed, dried and divided into small pieces, which are slightly salted.
  2. The jars are sterilized and then filled with meat with spices and water.
  3. The containers are closed with several layers of foil and installed in a wide pan with water, which is sent to a cold oven.
  4. The dish is cooked at 180 ° C for about 3 hours.
  5. In the final, the dishes are rolled up with lids pre-sterilized.

Cooking in a slow cooker

Traditionally, the dish was cooked in the oven or on the stove, but with the improvement of technology and the advent of new devices, it was possible to execute the duck stew recipe using a slow cooker. It will be required:

  • duck carcass;
  • salt and spices;
  • water.

Stew in a slow cooker is prepared as follows:

  1. The carcass is well washed.
  2. The meat is separated from the bone, cut into pieces, which are mixed with salt and spices.
  3. The bird is covered with water, after which the multicooker is installed on the “Stewing” program with a cooking time of 3 hours.
  4. After a beep, the stew is laid out in sterile containers, which are closed with plastic lids and sent to the cold.

On the stove in the pan

The most delicious preparations are those prepared at home. To implement another variation of the homemade stew recipe, you should have it on hand:

  • duck carcass;
  • onion;
  • carrots;
  • salt and spices.

In the process of cooking:

  1. The cleaned carcass is divided into pieces, which are placed in a pan, where the onion, carrot, salt and spices are already located.
  2. The contents are covered with water so that its level exceeds the meat by 2 cm.
  3. After 2 hours, the vegetables are removed, and the meat continues to be stewed for another 1 hour.
  4. When the stew is ready, the bird is laid out in sterilized cans, which are sealed, turned over, and after cooling off are sent to a dark place.

Duck stew in an autoclave with grits

An autoclave at home can provide heat treatment according to industrial requirements using the highest quality products. To execute the recipe you need:

  • carcass;
  • bulb;
  • 2 carrots;
  • 100 g of buckwheat;
  • butter;
  • pepper and spices.

The sequence of actions:

  1. The onions and carrots are chopped, after which the vegetables are fried in oil.
  2. Duck is boiled in salted water and divided into pieces.
  3. Groats, meat and vegetables are mixed.
  4. The mixture is laid out in clean jars up to half and poured with water so that at least 2 cm remains to the edges of the dishes.
  5. The containers are rolled up and placed in an autoclave for 40 minutes at 120 ° C.

Adyghe recipe

From a duck weighing 2.5 kg, 5 half-liter jars of delicious stew are taught. To enjoy Adyghe bird, you also need:

  • large onion;
  • 2 pcs. red pepper;
  • some flour;
  • head of garlic;
  • fat for frying;
  • salt.

When cooking:

  1. The dishes are washed and sterilized.
  2. Covers are also heat treated.
  3. Vegetables are chopped, and garlic is crushed.
  4. Shredded in arbitrary pieces, the vegetables are stewed with gruel of garlic, salt, water and flour on fat.
  5. Small pieces are prepared from the duck, which are laid out on sterilized dishes, where they are poured with dressing.
  6. Banks are rolled up and placed in an autoclave.
  7. The stew is cooked for half an hour at 120 ° C.

How to cook a winter harvest

Homemade stew, which is much tastier than purchased in the store, is prepared from:

  • duck carcasses;
  • pepper and salt;
  • bay leaves;
  • water.

 

Cooking method:

  1. The carcass is scalded and thoroughly cleaned of the remains of feathers, after which it is divided into parts, which are washed and dried.
  2. 1 liter cans are sterilized.
  3. Peppers and bay leaves are placed in containers, after which the jars are filled with salted meat at the rate of 5 g of salt per 1 kg of product.
  4. The meat is poured with boiled water and in jars covered with foil, goes to the oven for 3 hours.
  5. Over time, the stew is corked with sterile lids.

Delicious Wild Duck Stew

When the hunting season begins, the game often appears in the refrigerators of avid hunters, from which you can prepare a very tasty and fragrant preparation for the winter. It is enough to prepare:

  • duck carcass;
  • spices, ground pepper and salt.

Step-by-step cooking instructions:

  1. The carcass is plucked, gutted and scorched, after which the skin with fat is cut from the bird.
  2. Duck is cut into slices that are freed from large seeds.
  3. The peel is cut into pieces from which fat is melted.
  4. Next, greaves are removed from the stewpan, and meat slices are sent instead, which are fried until golden brown.
  5. A strong broth is prepared from the bones, into which the fried pieces of meat are sent.
  6. The duck is stewed with salt and spices for 2 hours, after which it is laid out in sterile jars, which are covered with lids and sent to the oven for 1 hour.
  7. When the indicated time comes to an end, the dishes are corked and turned upside down with lids until completely cooled.

So, in spite of the fact that the process of making duck stew takes longer than with other types of meat, the fragrant preparation from this bird, opened in winter, compensates for all the efforts.

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