The same dishes are prepared from wild ducks as from ordinary homemade ones. Wild duck meat is a bit harsh, so it is better to put it in marinade or vinegar for 10-12 hours beforehand.
It is necessary
-
- wild duck;
- 100 g bacon;
- 100 g butter;
- 1 onion;
- black peppercorns
- ground pepper;
- cloves;
- salt
- pepper;
- duckling;
- vinegar or pickle.
Instructions
Step 1
Remove feathers from the duck and burn it over the fire. Gut and rinse with water. Cut all the giblets of the duck into small pieces and put in the refrigerator while the carcass is marinating.
Step 2
Place the duck in vinegar or marinade for 10 hours. Then wash well again with cold water.
Stuff the duck with bacon. Rub inside and out with a mixture of salt and ground pepper.
Step 3
Chop the onions. Put chopped onions, offal, cloves and five black peppercorns into the abdominal cavity.
Step 4
In a rooster or rooster, melt the butter and lay the duck breast-side down. Turn the duck over while frying, add a little water if necessary.
You need to cook the duck until a clear juice appears together with the puncture with a skewer.
Step 5
Cut the finished duck into portions. Before serving, pour over each portion with the juice released during cooking. Bon Appetit!
