Duck fricassee
Description
This recipe won't take much time. Duck meat lovers know that duck dishes usually require quite a long cooking time and constant attention. I suggest you try this duck fricassee recipe. Here, the meat is cut into small pieces, which significantly reduces the cooking time. Thanks to the cream, the duck meat won't dry out, but will turn out tender and juicy. If desired, you can marinate the prepared meat pieces in lemon juice for about 20 minutes before cooking. Now, let me tell you how to make duck fricassee. 1. Wash the duck fillet and cut it into small pieces. You can remove the skin or leave it on—whichever you prefer. 2. Sear the duck pieces in vegetable oil until a golden-brown crust forms. 3. Peel, wash, and finely chop the onion. 4. Add the onion to the skillet with the duck, mix well, and fry for about 5 minutes. 5. Pour a glass of water into the skillet, season with salt and pepper, and simmer over low heat until almost all the water has evaporated. 6. Sprinkle the duck with flour, pour in the cream, and stir thoroughly to avoid lumps. Simmer for 15 minutes, covered. You can add dry spices to taste. Serve the duck fricassee hot with rice or pasta.