To prepare the dish, you must choose a well-fed duck, but not fatty. Fatty duck is less digestible, and poorly fed duck will turn out to be too dry and coarse. The best option would be to make a potted duck roast.
It is necessary
-
- 1 carcass of a medium-sized duck (weighing 600-700 g);
- 200-300 g of buckwheat or millet;
- 1 medium onion;
- 1 medium carrot;
- 200 g sour cream;
- salt
- pepper to taste.
Instructions
Step 1
Prepare the duck. Cut off the tips of the wings, wash it, remove the fat. Cut the carcass into small pieces. Prepare baking pots.
Step 2
Put duck meat in pots, add a little water. Place them in the oven and cover. Duck meat must be stewed until half cooked.
Step 3
Peel the carrots and onions. Cut the onion into half rings and cut the carrots into strips. Remove the pots of duck meat from the oven and be sure to drain the fat.
Step 4
Put chopped onions and carrots, washed cereals in pots, add salt, spices, add water and put them back in the oven. When the cereal in the pots is almost ready, add the sour cream and hold the dish in the oven until cooked.
Step 5
Garnish your roast duck with something sour like sauerkraut, sour apples, pickled vegetables. These dishes will soften the specific taste of duck fat.
Step 6
Drain the melted duck fat into a glass jar and close it with a plastic lid. Store fat in the refrigerator. This is a useful product: it regulates metabolism and, in small quantities, has a positive effect on the cardiovascular system of the body.
Step 7
Stew the cabbage in duck fat, add it to the fried potatoes. Apples fried in duck fat are very tasty. In some provinces of France, this fat is used in some dishes instead of olive oil.
