Duck meat contains many vitamins and nutrients. If you want to get a portion of folic acid salts, vitamins of group B, A, E, K, selenium, phosphorus, iron, copper, zinc, calcium, magnesium, sodium and proteins - do not be too lazy to cook duck meat.
It is necessary
-
- duck;
- pressure cooker;
- Glass bottle;
- brisket;
- onion;
- carrot;
- wine;
- mustard;
- potatoes;
- cabbage;
- breadcrumbs;
- sauce;
- salt;
- spice.
Instructions
Step 1
A duck is a bird that you can't whip up. Of course, there are simple recipes that allow the hostess not to pore over the bird for several hours. However, if you have a pressure cooker, it will speed up the process considerably. Pre-brown the duck pieces in a skillet and then put them in the pressure cooker. Add brisket, onion and carrots cut into small pieces. Fry for 10-12 minutes. Season the duck with salt and pepper to taste. Pour in the wine. For a bird weighing one and a half to two kilograms, you will need half a liter of wine. After boiling, add another half liter of water. Place the lid on the pressure cooker and simmer for 15 minutes.
Step 2
There are simple ways to cook this bird without special tools. If you're not a sophisticated cook, try one of the most rudimentary duck recipes. Wash the bird first, grease it with mustard a little and salt. Pour half of water into a glass bottle, plug the neck with an onion. Place the duck on the bottle and place on the baking sheet. You can also prepare a side dish with the duck. Place the potatoes on a baking sheet to be fried in poultry fat. The water in the bottle will gradually boil away, saturating the poultry meat with the aroma of onions. In about an hour and a half, the bird will be ready.
Step 3
Quite quickly and easily, you can cook duck in cabbage. Boil one head of cabbage in lightly salted water until it becomes soft. Then discard the cabbage in a colander, let it cool and divide it into pieces. Divide the pre-boiled duck (it should be cooked for 40-60 minutes) into pieces and put it together with the cabbage in a saucepan. Sprinkle with breadcrumbs, salt, pepper and other spices to taste. Pour a generous amount of sauce over the duck - any sauce - and place in the oven. Check the duck periodically - when the poultry meat has become soft and the dish is golden brown, you can turn off the oven.
