Delicious stew on store shelves is very rare, but you can cook it yourself. There are several recipes, you will need to choose the most suitable one. You can try to cook duck stew, it will be a good addition to any soup or stew.
Duck stew in the oven
To cook stew in the oven, you will need 1 duck, black peppercorns, bay leaves, spices, water. Once all the ingredients are on the table, you can start cooking the dish.
It is necessary to sterilize 4-5 half-liter jars, rinse the bird, after which it is dried and cut into small pieces. Now at the bottom of the sterilized jars, peppercorns and several bay leaves are laid out. Next, the meat pieces are salted, placed in jars and filled with water. From above, the neck will need to be tightly closed with foil. The jars are now placed in a deep saucepan, which is placed in a cold oven. In it, you need to set the temperature to 180 degrees and stew the duck for 3 hours. As soon as this time has expired, the cans should be rolled up with lids and turned upside down until completely cooled. The stew is ready, it can be stored for 6 months.
Duck stew in a saucepan recipe
Some housewives are afraid to leave jars in the oven for 3 hours, as there is a possibility that they could explode. In this case, you can cook this dish in a saucepan, and then put it in jars. However, the stew recipe is slightly different as several ingredients are added. So, to cook duck stew you will need the following components: 1 duck, water, black peppercorns, 1 carrot, bay leaf, spices, fresh parsley, 1 onion. First, you need to take a duck and process it, separating the meat from the bones and veins. The fillet must be cut into small pieces, after which it is transferred to a saucepan. The meat should be poured with water so that it covers it by 1 cm, and put everything on the fire.
After boiling, you need to carefully remove the foam that has risen to the surface, add peppercorns, carrots, peeled onions and a little parsley. Duck should be cooked over low heat for 3-4 hours. After 2 hours, the dish is salted to taste and carrots and onions are removed from it. As soon as the meat becomes soft, it should be salted, if necessary, and lavrushka thrown into the broth. After that, the stew should be cooked for another 20 minutes, after which the leaves are thrown away. At the end of cooking, the broth should remain flush with the meat. Now, without turning off the stove, you should carefully take out the pieces and arrange them in the jars, pouring broth to the very edges. After that, they are closed with a sealed lid, turned over and left to cool.
