Country-style stewed duck
Description
Duck can be prepared in various ways, but the most reliable method is braising. First, the meat is seared until golden brown, then simmered with vegetables until tender. The longer the duck is braised, the more tender the meat becomes. On average, this process takes about 2 hours. As a side dish for duck in this rustic recipe, vermicelli or mashed potatoes are best, although porridges are also a good choice.
Instructions
- 1
Step 1
1. I really love cooking duck this way; I always boil thin vermicelli or prepare mashed potatoes as a side dish. So, marinate the bird in mayonnaise right away (I had 2 legs), add salt and ground black pepper, as well as any spices to your taste. Let it sit for 30 minutes. My grandmother cooks duck in the countryside without sauces, simply with pepper and garlic. I don't like overpowering the bird's flavor with garlic (especially duck, due to its unique and wonderful taste), so I refrain from using it. Once the meat has marinated a bit, start frying it.
- 2
Step 2
2. If you have a kazan — wonderful! Cook the poultry right in it, and then stew it there as well. Unfortunately, I don't have one, so I used a heavy-bottomed frying pan and a regular pot. Brown the chicken thighs on both sides until golden.
- 3
Step 3
3. Place the meat in the container in which you will be simmering, add water so that it barely covers the surface of the duck, and bring to a boil.
- 4
Step 4
4. Meanwhile, chop the vegetables (carrots and onions) and add them to the meat. Add salt to taste. At this point, my grandmother adds garlic; do so if you wish.
- 5
Step 5
5. I just add bay leaf and black peppercorns. When the meat comes to a boil, reduce the heat and simmer the duck for about an hour over low heat. The fillet, of course, will cook a bit faster. In the village, my grandmother always cooked the whole duck, but cut into pieces, and I always went straight for the legs. In an old wood-burning oven, the bird's flavor is even more unforgettable.
- 6
Step 6
6. 15 minutes before the meat was done, I boiled thin vermicelli as a side dish. It goes perfectly with the poultry and the sauce made with carrots and onions. This is my attempt to recreate my grandmother's rustic recipe, as she used to prepare duck using an old traditional method.