Our mothers and grandmothers called her duck or goose, Petersburgers know her as “latka”. This kitchen utensil is called so for a reason. It is in an oblong cast-iron cauldron that it is most convenient to extinguish a bird. We offer you a recipe for stewed duck in wine right in the duck-house.
During the New Year holidays, we tried some new recipes using alcohol, and we want to share some of them with you. The experiments turned out great: a shank in dark beer and a duck stewed in red wine. We baked the first duck whole in the sleeve, it turned out delicious, but not quite what we would like. The second one was cut into portioned pieces, so we decided to stew it in a duck bowl, it’s not in vain that it stands at home and that’s what it’s called. By the way, along with the duck, they put in the stew and pieces of domestic rooster, it turned out no less tasty.
In the article we will give two recipes at once: with stewing and marinating in wine (pickled poultry can be cooked in various ways, both in a duck hutch and in the oven). Wine can be used both red and white, we tried with inexpensive dry red.
Duck in red wine recipe
Ingredients:
- Duck – about 1,2 kg
- Carrots – 1 large (or XNUMX medium)
- Luk – 1 No.
- Garlic – a few cloves
- Wine – 300-400 ml
- Water – about 1 cup
- Flour – 2 Art. l
- Spices – salt, dried herbs, black pepper, others optional
- Greens – dill, parsley, several branches
How to cook duck in wine:
- Cut the duck into portions, rinse under running water, if necessary, scrape the skin with a knife. If there is a lot of fat on the pieces, the excess can be cut off. Dry the bird, sprinkle with salt and pepper.
- Heat the pan and put the duck on a dry surface, without oil. It is best to fry in two to three batches, depending on the size of the pan, leaving a little space between the pieces. Fat will begin to stand out, after the appearance of a golden crust, you need to turn over and fry the second side. It is better to fry on high heat, but be careful not to burn.
- In the meantime, peel the onion and carrot, cut into large pieces, as during the stewing, the onion will almost dissolve, and the carrot will become soft and tasty. Peel the garlic and press each clove a little, cutting is optional.
- Transfer the duck from the pan to the roaster, pour in the fat, add the vegetables and wine. Warm up a little, add enough water to cover all the pieces, but no more. Heat almost to a boil and reduce heat. Simmer for 1,5-2,5 hours over low heat, periodically adding water if necessary. A sign of readiness: the meat is soft, easily lags behind the bone.
!By the way, if you don’t have ducklings, then you can stew the bird in a frying pan.
- Duck stewed in chunks in a roaster can be served with a variety of side dishes, including boiled potatoes, rice, and stewed vegetables. Before serving, you can sprinkle the dish with herbs and pour over the wine sauce left after stewing.
Duck marinated in wine
You can marinate the bird as a whole or in small pieces.
Marinade for duck with red wine:
- Dry red – 200 ml
- Honey – 50 g
- Water – 100 ml
- Spices – salt, black pepper, cumin and others to taste.
Mix all the ingredients, grease the duck (if you want, you can rub the marinade under the skin, where possible), put in a cool place for several hours (5-8). After that, the bird can be baked in the oven, stewed in a roaster, cooked in a slow cooker or in another way. You can also pour the marinade over the duck during cooking to make it more juicy.
Marinade for duck with white wine:
- Dry white wine – 200 ml
- Dry mustard – 1 tsp
- Onions – 2 heads
- Juice of half a lemon
- Bay leaf – a few small leaves
- Carnation – 3 pcs.
- Salt, black pepper, rosemary and other spices to taste
How to marinate duck in white wine sauce:
Put onion sliced into rings, spices, mustard and bay leaf in a saucepan, add lemon juice, pour all the contents with wine. Bring the marinade almost to a boil, turn off and cool. Pour the marinade over the bird and insist for 5-8 hours, then cook as you wish, for example, bake the duck in wine.
In the next article we will write a recipe for shank. Have a nice day and bon appetit!