Cook duck necks for 40 minutes.
How to cook duck necks
1. Rinse duck necks under cool running water.
2. Cut each neck into two equal parts, making an incision in the soft places between the vertebrae, you can feel these places with your fingers.
3. Pour fresh cool water into a saucepan, place over high heat, bring to a boil.
4. Add a teaspoon of salt, duck necks to a saucepan, keep on medium heat for 40 minutes.
Duck necks in a slow cooker
1. Rinse duck necks under running cool water, divide into several equal parts so that the necks fit on the bottom of the multicooker bowl.
2. Grease the bottom of the multicooker bowl with vegetable oil.
3. Put duck necks in a bowl, pour 1,5-2 liters of cold fresh water, add salt – half a teaspoon, turn on the cooking mode for an hour and a half.
Duck Neck Soup
Products
Duck necks – 1 kilogram
Potatoes – 5 tubers
Tomatoes – 1 piece
Carrots – 1 piece
Onions – 1 head
Vegetable oil – 3 tablespoons
Bay leaves – 2 leaves
Black pepper – 5 peas
Basil – 1 sprig (can be replaced with a pinch of dried)
Salt – half a teaspoon
How to make duck neck soup
1. Wash duck necks in cool running water, cut into several pieces.
2. Put the duck necks in a saucepan, pour 2,5-3 liters of cool water.
3. Place a saucepan with necks over medium heat and bring to a boil.
4. Reduce heat to low, simmer the necks for 3 hours, so that the meat begins to move away from the bones.
5. Wash and peel the potatoes and carrots, cut the potatoes into squares 2 centimeters thick, carrots into plates several millimeters thick.
6. Remove the husk from the onion, cut into thin half rings.
7. Wash the tomato, put it in boiling water for a couple of minutes, remove the skin, cut into squares 2 centimeters thick.
8. Remove the necks from the pan, put on a flat plate, separate the meat from the bones with your hands.
9. Add half a liter of water to a saucepan with broth, bring to a boil over high heat.
10. Put potatoes in broth, cook over medium heat for 10 minutes.
11. Pour vegetable oil into a frying pan, place over medium heat, heat for a few minutes.
12. Fry onions for 5 minutes, add carrots, fry for another 5 minutes.
13. Add meat from duck necks, salt, pepper to fried vegetables, simmer for 7 minutes.
14. Put a tomato in a pan with meat and vegetables, knead it with a spoon, cook for 3 minutes.
15. Put the dressing of vegetables and meat in the broth, add a sprig of basil, bay leaves, bring to a boil, cook for 5 minutes.
16. Take bay leaves and basil out of the broth, discard them.