Stew from the duck: recipe. Autoclaved duck stew

In people of previous generations, the word "stewed" is associated with unappetizing greyish rags of meat, drowned in fat and absolutely insipid. However, the times have changed a long time! On the shelves appeared meat and poultry, which used to be a deficit and a delicacy, and kitchen equipment has now been very modernized. So now it has become quite affordable, for example, stew from a duck, and not purchased, but cooked lovingly, with their own hands and taking into account their own tastes and ideas about the right spices.

Fried stew

Such a preparation can be prepared according to several recipes. To begin with, consider the fastest. The carcase is cut by small pieces and sprinkled or rubbed with salt. Usually it is taken a couple of tablespoons per kilogram of meat, but you can make your own adjustments. For about ten minutes, the salted ducklings are mixed to make the salt soaked in evenly. In thick-walled dishes melted fat (vegetable oil is undesirable, not enough that was on the carcass, - add the pig). When the fat is heated, a split bird is put into it and roasted to a crust. The main sign that the stew from the duck has undergone primary treatment is the cessation of the release of liquid from the meat. Ready-made pieces of the bird are densely laid out on sterile cans and filled with hot fat. Under it there should be no air bubbles. Capacities are corked and wrapped around for a day. Warning: cooked in this way stew from the duck is kept no longer than six months, and then in a cool place. If you need a more "long-playing" piece, use another recipe.

Stew directly in the jar

Preliminary frying is by no means an obligatory culinary method. Moreover, it significantly reduces the shelf life of the final product. Try another recipe for duck stew; If you follow it, your canned can be stored in the basement for up to three years. So, the carcass is scalded, chopped into pieces, washed, dried, salted. In good time, sterilized liter cans are invested in 2 laurel leaves and pieces of 6 peas of black pepper. From the top loaded duck slices to the shoulders of the container. Three-quarters of the dishes are filled with water; The neck is tightly wrapped with foil. Banks are made on a baking sheet unheated stove. The temperature in it is brought to 180 degrees. Stewed duck in the oven will spend three hours. During this time, it will reach the level of readiness and sterilize. Banks are tightly closed, turned over until they cool down, and are taken to the cellar.

Stewed Stew

To get a "reserve" is not only nourishing, stored for a long time, but also a delicious, aromatic billet, it is worth paying attention to the following recipe for stew from the duck. For him, one medium-sized carcass will need a bulb, carrots, four carnations, as many pea peppercorns, cardamom, four juniper berries and a cinnamon stick. Salt is better to take sea, large. Its quantity and volume of sugar can be estimated by yourself. The carcass is already habitually broken up into the corresponding pieces. Carrots with onions are large, but beautifully cut. Half of the vegetables are laid on the bottom of the cans. Half of spices pour out on them, the second is left. Dentin is distributed among the tanks as tightly as possible. From the top are left the remains of vegetables and seasonings, a teaspoon of sea salt is added and half is sugar (per liter of jar). Banks are exposed in a cold oven, the temperature is indicated at 150 degrees - and for three hours you forget about them. Then the home stew of the duck is hermetically sealed, turned upside down, covered, cooled. It will not go bad for more than a year if you keep it in the cold and without light.

Duck stew in the multivark

Owners of such units have long found out that they are quite suitable for preparing winter sunsets. How many preserves and compotes are already canned! It's time to master and such a preparation, as stew from the duck. The subtlety of using a multivarka is that it is better to remove the bones, leaving only the flesh. And those wishing to avoid suspicious cholesterol can also take off the skin. Small pieces of washed ducklings are added to the bowl of the apparatus, the lid is closed, the extinguishing mode is set and the time is four hours. After the specified time, the stew from the duck is salted, mixed and flavored with condiments. It is at this point that the ubiquitous laurel with pepper is added. The multivarker is switched on again, in the same mode. But only for an hour. In the end, it's standard: spread the product over sterile cans, screw it and put it away for storage. If you do not trust the cleanliness of jars, fry them already closed in the oven - penetrated (perhaps!) Microbes will not incandescent. Then your homemade stew from the duck will be able to wait for your appetite for a year, or even two.

The most reliable way: preparation

Whatever it was, but neither the oven nor sterilization by any methods, nor microwave or multivarka, gives an absolute guarantee of safety of use and long-term storage. Promise all this can only stew from the duck, in an autoclave cooked.

Meat, past through it, really does not deteriorate for even a dozen years. And those who believe that such a device must necessarily buy, and expensive, are mistaken. Folk craftsmen have long invented it from improvised materials. So if you intend to do stew regularly, take care of the purchase or manufacture of a useful unit. And for now, we'll tell you how the stew is prepared from a duck in an autoclave.

Pre-sterilize the banks will have all the same. They are laid out laurel and pepper - both black and sweet peas. A few pieces of fat are placed on top of them; If the bird is well-fed, you can get by with its cut fat. Only then the ducklings are pushed into the container - tightly, as soon as possible. At the top, salt is poured over a teaspoon into a jar. The dishes are hermetically sealed and placed in the autoclave by floors, each other.

The most reliable way: the main stage

The unit is filled with water, it is clogged, and the pressure in it rises to a half bar, after which the autoclave is placed on the plate. As soon as the pressure rises to four, the hotplate is screwed to support it only. For four hours, the duck stew in the autoclave will stay in such conditions; The main thing is to see that the pressure does not fall. Then the oven switches off, but the appliance does not open until the water has cooled down completely. To be faithful, it is better to leave him alone for a day. Only after that the corked dishes are taken for storage.

Now you know how to cook stew from the duck in various ways.