At the beginning of the hunting season or during its height, almost every hunter has a wild duck in the oven, since such a dish is widespread among game gourmets.

It can be prepared without much difficulty, but you should know a few important points, without which the duck may taste unpleasant. In most cases, this is due to the fact that the carcass has a specific marsh and fishy smell.

Not everyone likes this aroma, so a mandatory step is the primary processing of the duck, which consists of proper gutting and further use of the necessary ingredients during cooking.

Not all of these types are ideal for baking in the oven. For example, mallard is perfectly baked, so it is recommended to use it for this recipe.

As for teal or dives, they can also be baked, but they are mostly fried and stewed over low heat. In addition, diving ducks smell very strongly of fish, so they are thoroughly marinated before going into the oven.

How to cook wild duck in the oven?

Before the baking process itself, the duck carcass must undergo special processing in all respects, so that later it does not create additional difficulties for the cook.

If you have a carcass with feathers in your hands, then you should definitely rid it of them, that is, take it and pluck it. There are two ways to do this.

Plucking should begin with the chest, back and neck, and then move on to the wings. Next, it is recommended to roll the entire carcass in flour and treat it with a gas burner so that there are no feather residues left.

At the end, rinse everything well with water to remove any remaining soot. This option is more suitable when you are somewhere in the country or in camping conditions. If there is a cozy homely atmosphere around you, then you should use another method.

To do this, the duck is immersed in a container of hot water for a few minutes, and then they begin to pluck according to the same scheme as described above. Then you can carry out the treatment with a burner. Some hunters do things completely differently. They simply remove the skin and feathers from the bird.

Sometimes you can hear that game is cooked directly in the fire without removing the feathers. It is placed in clay, and after a while it is taken out already cooked over a fire. The feathers fall off on their own after this process.

As a rule, a wild duck has shot holes in several places. The shot does not always fly through the entire carcass, so you need to pay close attention to the pellets that remain in it. They should be taken out and thrown away so that no one damages their teeth while eating them.

Now comes the stage of gutting the insides of the bird, which must be carefully removed from the carcass along with the esophagus and intestines. The head, legs and tips of the wings need to be cut off. Next, everything is washed well under running water.

To make the bird even tastier, it is better to put it in the refrigerator for three or four days, and then start baking it in the oven. Some claim that during this time the unpleasant fishy smell of the duck disappears.

At this stage, the preparation of the carcass is completed for further preparation according to individual recipes, which we will consider below.

Duck with apples and lemon

This classic recipe is used by many people because it minimizes the peculiar smell of the duck thanks to the apples and lemon.

Required ingredients:

• wild duck carcass – 1 pc.;
• apples with sweet and sour taste in the amount of 3 pcs.;
• olive oil – 2 teaspoons;
• lemon – 1 pc.;
• onions – 1 pc.;
• rosemary;
• salt is added to taste;
• Add ground cloves, coriander and black pepper to taste.

The process of cooking duck in the oven

1. If the bird has not yet been plucked and processed according to the rules described above, then this should be done now.
2. Take the onion and cut it into half rings, and the apples should be cored and cut into slices.
3. The lemon must be divided into two parts. Peel one half and then cut into thin slices. You just need to squeeze out the juice from the other half.
4. Next, mix lemon juice, olive oil, spices and salt. All this mixture needs to be rubbed on the inside and outside of our duck. In this state, the duck should marinate for thirty minutes.
5. Now the carcass needs to be stuffed inside with onions, lemon, rosemary and apples.
6. The oven must be heated to 220 degrees so that game can be sent there. Before this, the carcass should be sewn up in the place of the abdomen and fastened with skewers. You need to fasten the wings and legs so that they do not dry out during baking.
7. Take a baking sheet and grease it with oil. Next, place a few slices of apples on it, and then send the duck there. Then pour a little water, cover everything with foil and into the oven.
8. When thirty minutes have passed, you need to remove the bird from the oven, remove the foil and pour over it the juice that has formed during this time. Next, the duck should remain in the oven for another 30 minutes. If just a little red juice appears from under the foil, then this is a clear sign that the game is completely cooked.

Baked duck with potatoes

If you need to cook quickly and without unnecessary movements, then this recipe is one hundred percent suitable for such purposes.

You will need the following ingredients:

• wild duck – 1 pc.;
• onion – 2 heads;
• olive oil – 5 tbsp. spoon;
• potatoes – 4 pcs.;
• black and red pepper you need to take 1 teaspoon;
• salt – 1 tsp.

Cooking process

1. Take one teaspoon each of salt, black and red pepper. Mix all this in a separate bowl.
2. Next, you need to rub the entire carcass with this mixture on all sides. Be sure to do this with extra enthusiasm inside the bird. Now you can leave it in this position for about half an hour, but many people immediately proceed to the next stage.
3. Now take a cast iron frying pan and pour olive oil into it heartily, and then place the carcass. The oven should be heated to 220 degrees by this time. During the first 25 minutes, the duck should be baked, and then the degree should be reduced to 180 and potatoes should be added to the pan along with onion quarters.
4. When another twenty-five minutes have passed, the duck needs to be removed from the oven and poured over it with the juice that formed during the baking process, and then put back into the oven.
5. The next twenty or thirty minutes should be enough for the duck to cook completely. You can check readiness with a knife. If clear juice comes out of the carcass when pierced, then the game can be eaten.

Conclusion

Wild duck is the trophy that every hunter gets, so all game lovers need to know how to cook it. There are many different recipes, but oven baking is the most popular of them.

Before cooking wild duck, special attention should be paid to its primary processing, which consists of dry or hot plucking. In addition, it is of great importance to get rid of the unpleasant smell of game, which can be eliminated with the help of lemon juice, apples or a special marinade.

Duck meat itself is a specific product. To make it tasty and tender, just like homemade, you need to know certain tricks on how to cook wild duck in the oven.

It is not as fatty as its specially grown counterparts, but at the same time it is not suitable for dietary nutrition. If cooked incorrectly, the characteristic smell can ruin the pleasure of the dish. How to avoid common mistakes and create a real culinary masterpiece from this game?

How to cook wild duck in the oven

Usually hunting trophies are obtained in the form in which they flew and quacked. Therefore, before cooking wild duck in the oven, you need to do the following manipulations:

1. Pluck the bird- pour boiling water over it and place it in hot water for a couple of minutes, then remove the fluff and singe the body to get rid of protruding hairs.
2. Find and remove pellets- it is worth paying attention so that your treat does not cause broken teeth.
3. Gut the carcass- remove the head and paws, tips of the wings and the esophagus with intestines, remove the entrails through a cut on the belly and rinse everything under running cold water.
4. Keep in the refrigerator- preferably 3-4 days for the game to “ripen”; another option to get rid of the “fishy” smell is to cut off the skin along with subcutaneous fat.

Now we need to decide how to cook wild duck in the oven (Figure 1). If you want to bake it whole, start the process right away. For stewing, boiling or frying in the cabinet, divide into portions.

In nature, everything is much simpler - you don’t have to pluck the feathers, but coat the bird with damp clay and bury it under a fire, and wait a couple of hours until it’s ready, throwing fresh logs on the fire.

Wild duck in the oven at home is not a simple dish. It is more difficult to cook due to the fact that it rarely reaches the table, and housewives often do not have the skills to handle such meat. In addition, preparation requires careful reading of culinary recipes and takes a lot of time to prepare and prepare.

These tricks will tell you how to cook wild duck in the oven and save your time and nerves:

1. You can remove the unpleasant aroma without cutting off the fat and skin - place the bird in a container with cold water and boil for a couple of minutes, then drain the liquid and follow the recipe.
2. The marinade will help make the meat piquant and juicy - soak the carcass in water with lemon or dry wine for several hours.
3. Use giblets and duck head to make soups and stews - they will only benefit in taste.
4. Combine game with the right sauces - juniper or lingonberry jam is ideal.

Figure 1. Preparing wild duck for roasting

If you don’t know how to cook a whole wild duck in the oven, take note: if it’s a grill or spit, place a tray under it and collect the fat and juices, periodically pouring them over the meat so that it doesn’t become dry and tough. The easiest way is to cook the bird in a special roasting pan, so it will be more tender and juicy.

Remember that wild duck in the oven is heavy food for the stomach. You should not eat it often or in large quantities, as it is poorly absorbed and digested.

Keep in mind that the marinade for wild duck in the oven is not friendly with bay leaves - it negatively affects the taste of small game. It should contain a moderate amount of aromatic herbs and spices, otherwise the taste of the meat itself will be lost. The best ingredients for it are dry wine, freshly squeezed citrus juice diluted in water, regular salt and black pepper.

Important advice - baking wild duck in the oven is not a quick process:

1. Don't rush to take out your masterpiece as soon as it has acquired a golden hue.
2. Check it for doneness with a knife - make a couple of cuts in the most fleshy part.
3. If clear liquid runs out from there, it is ready; if not, bake further.
4. Do not overcook the meat at high temperatures and do not drain the fat from it while cooking - you risk getting a dry and tough charred sole.

Recipes for wild duck in the oven

Hunted, like poultry, it is fried, boiled and baked. And all this is possible not only on the stove or fire, but also in the oven (Figure 2).

Wild duck in the oven at home can be prepared in many ways:

1. In a special container - a glass form or an aluminum roasting pan.
2. Fried in a cast iron pan or baked on a baking sheet.
3. Stuffed or baked with potatoes and vegetables.
4. On a spit or grill - for a more impressive presentation.
5. Stewed or baked in a sleeve or foil with spices.

It’s easy to see that wild duck in the oven does not limit your flight of culinary imagination. On the Internet you can find a lot of advice and excellent recipes that do not require any serious skills from the cook.

One of these is cooking wild duck in the oven in the sleeve:

1. Prepare all the ingredients - pluck and gut the game, place in cold water with the juice of half a lemon for 3-4 hours, then rub with salt and pepper.
2. Set the temperature to 230 degrees, place the carcass in the sleeve, adding 50 grams of butter and a couple of clove stars.
3. Place the sleeve in a tray 1/3 filled with cold water and simmer for 1 hour 20 minutes.
4. After 40 minutes, add water if necessary and turn the duck over; 10 minutes before it’s ready, pierce or cut the sleeve on top to get a golden brown crust.

If you want to surprise your guests or do something special, try this recipe for wild duck in the oven in wine:

1. Based on a carcass of 1.5-1.7 kg - a glass of dry red wine, salt and black pepper to taste, a sprig of rosemary.
2. Prepare and clean the bird from giblets, cut into portions, rub well with salt and pepper, place in a bowl and cover with wine, add rosemary.
3. Place the dishes with the marinade overnight or at least for 3-4 hours under weight in the refrigerator.
4. Remove the meat and drain off excess liquid, remove the sprig, place in a frying pan lined with foil and place in a baking oven at 220 degrees for an hour and a half until done.

No less interesting is the taste of wild duck in the oven with oranges, the recipe for which is given below:

1. You will need the same ingredients as for cooking in foil, as well as 2 large oranges - cut them into medium cubes and place inside the bird, leaving half of one of them.
2. Sew up the stuffed body with thread and place it in the oven, heated to 220 degrees for an hour and a half, every 30 minutes - baste with the leaking fat.
3. Before serving, squeeze the juice of the reserved half orange on top.

Figure 2. Baked duck in the sleeve

The easiest way to cook delicious wild duck in the oven is in a duck cooker. You will need - a plucked bird without entrails, 2 large onions, 4 tbsp. spoons of vinegar, 150 g of butter, ground black pepper and salt. First, divide the carcass into parts and rub them with spices, cut the onion into half rings, put everything in a deep bowl and mix with vinegar. Place under pressure for 10-12 hours and melt the butter in the duck pot and place the duck pieces in it, skin side down. Fry over high heat for about 5 minutes and turn the meat over and repeat the process. Next, place the pan in the heated oven for 40 minutes, then remove and serve the dish with a potato side dish.

OriginalThe recipe for wild duck in the oven in a duck pot involves baking it whole:

1. Take a bird, 2 large green apples, 2 medium onions, 1/2 tbsp. broth and red wine, spices and 2 tablespoons of 10% cream.
2. Rub the seasonings into the meat and fry it until golden brown, cut the onion into rings.
3. Peel the apples and cut into thin, seedless slices.
4. Place the fried duck in a bowl with its back facing up, cover with apples and onions.
5. Pour in a homemade sauce made from wine, broth and cream, and place in a preheated oven for 2 hours.
6. Baste periodically with current fat, and before use, pat dry with paper towels or let it rest for 20 minutes.

From the dishes offered on the Internet, choose a wild duck in the oven recipe with a photo, so you will understand how it should look at each stage of cooking, which will save you from mistakes.

Wild duck with apples and lemon

This traditional combination has been appearing on holiday tables for hundreds of years. Wild duck with apples in the oven turns out incredibly tasty and juicy thanks to the light apple sourness (Figure 3).

For it you will need:

• 1 bird carcass;
• 2 green fruits;
• 3 pcs. cloves and 1 pc. rosemary;
• 1 lemon, coarse salt;
• 1 large onion;
• olive oil for greasing;
• other spices at your discretion.

Figure 3. Roasted wild duck with apples and lemon

Wild duck in the oven recipe with photo will take about 40 minutes:

1. Preheat the oven to 230 degrees, wash the prepared bird and dry it with paper towels.
2. Peel and remove seeds, cut the apples into slices, place fruit, cloves and rosemary, and half an onion inside the game.
3. With hands greased with olive oil, rub the outside of the carcass, rub coarse salt over the oil.
4. Place everything in the pan and reduce the temperature to 220 degrees and bake the dish for 25-30 minutes.

Before serving, remove the filling and sprinkle generously with lemon juice.

Duck with potatoes baked in the oven

This hunting treat is quick and easy to prepare. To cook wild duck deliciously in the oven, rub it with a mixture of salt and pepper, pour olive oil on it, place it in a cast iron skillet and bake it along with the potatoes (Figure 4).

The recipe for wild duck in the oven with potatoes requires the following ingredients: 1 shot game, 2 onions, 4 large potatoes, 5 tbsp. spoons of olive oil, 1 teaspoon each of red, black pepper and salt.

Figure 4. Baked game with potatoes

How to bake wild duck in the oven:

1. Mix the seasonings in a small bowl and rub them on top and inside the bird, leave to marinate for 30-40 minutes.
2. Place it in a frying pan, pour plenty of oil over it, and place it in the oven for 25 minutes at 220 degrees.
3. Reduce the temperature to 180 and remove the frying pan, cover the meat with potatoes, cut in half and quartered onions, and put back.
4. After 20 minutes, remove the game and pour over the resulting juice and bake for another half hour until fully cooked.

The easiest recipe for wild duck in the oven

Despite the unusual berry addition, this method of serving game will not leave anyone indifferent. Cooking wild duck in the oven in a sleeve with lingonberry jam does not require special talent and makes it easier for the housewife to serve the meat tender and juicy. Thanks to this modern culinary solution, the game will not be dry and tough, but will be baked as evenly as possible.

This is truly the simplest recipe for wild duck in the oven, as you can see for yourself:

1. For a prepared carcass weighing about 1.5 kg, take 4 tablespoons of coarse salt, ground black pepper and jam to taste.
2. Rub the body generously with salt and pepper inside and out, place it in a special sleeve and place it on a baking sheet with a baking rack.
3. Cook in a cabinet preheated to 230 degrees for an hour and a half, remove the baked product and let it rest for 15-20 minutes.
4. Afterwards, cut the sleeve and drain the juice into a separate container - it can be used for side dishes.

Cut the carcass into portions and pour lingonberry jam over them before serving.

Roasted wild duck with rice

Stuffed game is considered one of the holiday delicacies. But not many people realize that preparing it is not so difficult. If you ask how to bake a whole wild duck in the oven, make the side dish part of the main dish, for which you will need a very simple set of products: 1 duck carcass, 1\2 tbsp. white rice, 1 medium carrot, 1 onion, 3 cloves of garlic, salt, mayonnaise and ketchup, vegetable oil (Figure 5).

This recipe for wild duck in the oven in foil is as follows:

1. Mix chopped garlic with ketchup and mayonnaise, add salt and seasonings
2. Place the duck on foil and coat with the prepared sauce, leave to marinate for half an hour.
3. Grate the carrots and chop the onion and simmer in vegetable oil.
4. Add rice, a pinch of salt and a glass of hot water - keep covered until the cereal is half cooked.
5. Stuff the bird with the filling and close the holes made in it with toothpicks.
6. Wrap it tightly in 2 layers of foil and place it in a preheated oven for an hour and a half.

Figure 5. Stages of cooking wild duck with rice

Open the foil and pour the drained fat over the meat, leave for another 40 minutes until golden brown. Enjoy your meal!

To cook delicious wild duck at home, you need to follow a number of recommendations and tips. Firstly, it is not as fatty as poultry. Secondly, it has a specific smell, similar to fish. You must first get rid of it by marinating the meat in wine or leaving it in the refrigerator for a couple of days.

Wild poultry has a certain toughness in its meat, which is why it is first soaked for quite a long time.

Basic rules for cooking wild duck at home

• If the duck was brought to you by hunters, you first need to pluck the feathers. To do this carefully, the carcass should be scalded with boiling water or dipped in a bucket of hot water for a couple of minutes. After this, hard feathers are removed faster
• Then you should sprinkle the duck with flour, rub it into the skin, and scorch the remaining feathers on the fire of a gas burner.
• Now you need to get rid of the insides. First, they cut off the head, paws, and tips of the wings, then make an incision in the stomach and pull out the offal. The whole process is completed by thoroughly washing the carcass under running water.
• If you decide to roast the whole wild duck, the preparation is complete. Otherwise, you should cut the carcass into small pieces

• To remove excess fat, make small cuts on the skin with a sharp knife and remove it with a toothpick.
• The prepared carcass needs to be kept in the refrigerator for a couple of days for it to reach
• It is not recommended to use bay leaves and strong-smelling spices. Enough pepper and salt
• Many housewives soak wild duck meat, so it becomes softer
• For the marinade you can use white wine, mulled wine, vinegar
• If you rub the skin with coarse table salt, the duck will have a tender, crispy crust.

Once all these requirements are met, cooking wild poultry deliciously will not be difficult.

How to cook a whole wild duck in a duck pot?

To deliciously cook a whole bird in a duck roaster, it is first rubbed with salt and lightly fried in a frying pan. This makes the meat soft and allows excess fat to melt out.
You will need:

• whole carcass
• 2 sour green apples
• 2 onions
• half a glass of any broth
• half a glass of red wine, preferably dry
• ground pepper, salt, juniper berries
• spoon of potato starch
• two spoons of cream

Preparation:

• First, you need to rub the wild duck with salt, pepper, preferably white, and fry on all sides in a frying pan.
• Then you should wash the apples, cut them into slices or cubes
• We transfer the fried bird into a duck casserole, cover it with pieces of apples, berries and onion rings. Pour it all over with a mixture of red wine, broth and cream.
• Place the covered duckling in a hot oven and cook for about 2 hours.
• To cook a wild bird deliciously, you need to periodically take it out and baste it with the fat that is rendered from the carcass.

The finished duck should be discussed, and the starch should be poured into the remaining juice and mixed thoroughly. The result is a very tasty sauce, which is served separately.

How to cook soft wild duck with bacon?

You will need:

• whole carcass
• piece of bacon weighing 100 grams
• half a stick of butter
• large onion
• vinegar for marinade 9%
• peppercorns and ground, salt, cloves

Preparation:

• You can cook wild duck at home deliciously and quickly. However, before this, it should be poured with vinegar and left to marinate for the whole night. Some housewives use sour milk or kefir for marinade. After this, pay attention to the carcass and rinse it very well with cold water.
• Cut the bacon into small pieces, and the onion into thick enough rings so that they don’t fall apart during cooking.
• Mix salt and ground pepper and rub this mixture into the duck inside and out. There is no need to skimp on the salt; you won’t be able to over-salt it.
• In the cavity we put chopped bacon, onion, cloves and peppercorns, 6-7 pieces. Bay leaves are not used when cooking wild birds; they do not combine with the smell of their meat. This should be remembered so as not to spoil the taste of the dish.
• Melt the butter and pour it into the bottom of the goose pan. Place the prepared carcass there and close the lid very tightly.
• Place the duckling in the oven, on the lowest shelf, and cook for 2 hours. Every 20 minutes you need to take out the duckling, turn the carcass over, and pour juice over it. You can add water little by little so that the juice is not too thick and covers the top of the carcass

Before serving, cut the bird into pieces and pour thick juice over them. The meat turns out very soft, spicy, everyone who tried it says it’s very tasty. If you don't have bacon at home, you can replace it with lard. If you don’t have a duck roaster, you can prepare the dish on a baking sheet, covering it with foil.

How to bake duck with cherry sauce?

If cherries are ripe in the garden in the summer, you can cook wild bird with a sauce made from these delicious berries. You just need to buy a bottle of red wine in advance.
You will need:

• large duck carcass, weighing about 2 kilograms
• half a kilogram of fresh cherries, pitted
• 2 glasses of dry red wine
• salt and pepper

Preparation:

• First, the entire carcass must be coated inside and out with pepper and coarse table salt, and several punctures must be made with a fork.
• Then you should place it in a thick plastic bag, or wrap it in cling film. After this, the bird must be placed in the refrigerator for 3 hours.
• Remove from the refrigerator, remove the film, place on a baking sheet and place in the oven for an hour and a half. From time to time you need to take the bird out and water it with the fat that has melted from under the skin.
• Now we need to prepare the cherries. Pour red wine over it, add salt and pepper, simmer over low heat with a lid on for 5 minutes.
• Pour the prepared cherry sauce over the finished duck and simmer in the oven for another 10 minutes. Take it out and cool it a little. Cut into pieces

The finished dish, already on the plates, should be poured with cherry sauce and garnished with fresh cherries. This duck turns out tender, aromatic and tastes amazing. Wine with a diet has a pungency, spices have a spicy taste, cherries have a sweetish aroma. Everything together turns out delicious and looks beautiful.

How to cook braised wild duck?

You will need:

• 1 medium sized carcass
• piece of pork with fatty layers
• 50 grams butter
• 5 large ripe tomatoes
• 1 carrot
• any greens
• a glass of meat broth, maybe chicken
• half a glass of apple cider vinegar
• pepper, salt, oil

Preparation:

• To cook the duck soft and juicy, it is better to cut the carcass into small pieces. Then they need to be marinated in apple cider vinegar for 3 hours.
• We wash the pieces, coat them with pepper and salt
• Tomatoes should be chopped in a food processor or blender. Grate the carrots, finely chop the greens with a knife
• Melt butter at the bottom of the frying pan and casserole dish, add carrots, chopped onions, herbs, fry everything together with pieces of pork
• Place the pieces of poultry on top and continue frying, turning them over to the other side.
• Now you can pour hot broth over everything and add chopped tomatoes. Close the lid and simmer over low heat until cooked through.

If necessary, you can add more broth or hot water. You need to stew the wild duck until the juice is reduced by half in volume. The pieces must be turned over occasionally and the lid must be kept closed. If you cook everything correctly, the dish turns out tender, tasty, and spicy.

All these recipes are understandable even for beginners and are easy to prepare. The main thing is to properly cut the carcass and soak it in water or marinade. For the marinade, you can use vinegar, lemon juice, kefir, and mineral water. It is recommended to use only pepper as a spice.

First you need to carefully pluck the wild duck and singe it over an open fire. Wash well and gut, reserving the heart, liver and stomach (we will need them later when we prepare the filling).
There is an opinion among hunters that a gutted wild duck should be kept in the refrigerator for 2-3 days so that the taste of wild meat becomes more harmonious and the specific smell disappears.

Using tweezers, remove any remaining feathers from the skin.

Trim off any burned or unsightly areas of skin.

Rinse the duck thoroughly again under running water, outside and inside. Try to remove all blood clots and remaining lungs from the duck carcass.

Take the stored offal and wash it thoroughly.

Be sure to remove the gall gland. If you don't do this, you can ruin the whole dish. Remove the gland carefully so as not to damage it, otherwise the liver will be bitter and will have to be thrown away.

Another important point - be sure to remove the tail from the wild duck. By removing the gland, we will get rid of the unpleasant odor.

Dissolve 2-3 tablespoons of salt in 4 liters of water and add half a lemon cut into slices. Dip the duck into this water and place the bowl with it in the cold (refrigerator or balcony) for 8-10 hours.

If you succeed, you can try to get the shot out of the duck carcass. This is not easy to do, because the shot can damage the bone and get stuck in it or even go right through the duck’s body. I managed to get 2 pellets out with tweezers, since I saw the place where they hit. If you couldn’t get the shot, warn your guests or household members so that they eat the meat with caution and not damage their teeth with small pieces of metal.

After the specified time spent in a cold place, the duck in the lemon-salt solution will become noticeably lighter. Take it out and dry it with a paper towel.

You can stuff the duck with rice, buckwheat, pearl barley and even potatoes.
You can choose a side dish based on your preferences and diversify it with fried mushrooms or vegetables.

My family loves stewed wild duck with rice and pieces of offal.
For the filling, I chose short-grain rice (you can also use long-grain rice). I boiled half a glass of rice without bringing it to full readiness. I salted it. I threw the half-cooked rice into a colander.

Finely cut the offal (heart, liver and stomach) into cubes. Chop a large onion in the same way.
Heat the oil in a frying pan, fry the giblets first, and then add the onion. Season with pepper and add a pinch of salt to the roast.
Mix half-cooked rice with giblets fried with onions. Pour 2 tbsp into the filling. boiled water. This way the filling will be much juicier.

Season the duck with salt (about 1 teaspoon), pepper and coriander. Place one or two bay leaves inside the duck. Fill the duck tightly with the rice and giblets stuffing.

Place the duck in a casserole dish (if you don't have one, then in a thick-walled saucepan with a lid), breast side up, and cover with apples.

Take small apples so that they fit in the stewing container and can be placed on a dish with the duck. Another important nuance - choose firm varieties of apples. After 2 hours of stewing, soft apples will turn into mush and will not hold their shape. I used Champion apples.

Good afternoon, dear readers!

Utensils for cooking wild duck

Wild duck is smaller than chicken, so I recommend cooking at least 2 ducks at once, and preferably 3. My parents, ducklings are used to extinguish wild ducks- a heavy cast-iron oblong container (as in the picture). Therefore, such a duck pot or other similar capacious container, for example a cauldron for pilaf, is perfect as a cooking utensil. I have an induction electric stove at home, so there is no way to cook in cast iron cookware and I just cook in a large saucepan with a thick bottom.

Preparation of wild duck carcasses

So we've sorted out the cooking utensils. Now I will say a few words about preparing carcasses. I won’t go into how to pluck and gut a wild duck, there is a separate article about this, and when it comes to cooking, the carcass is usually already plucked and gutted;). My father does this himself, usually at the end of the day of hunting, and we return to the kitchen. As I wrote above, wild duck cannot boast of having much fat, unlike poultry, so wild duck must be thoroughly coated with pork fat or finely (in a food processor, for example) chop the lard “into porridge” and spread it over all the carcasses. Place a little fat, about a tablespoon, inside, at least spreading it slightly. So the carcasses are ready, we put them in our duckling.

Wild duck stew recipe

To prevent the meat from being tough, you need to add a lot of onions. The proportions are: for 1 kg of duck 0.5 kg of onion. That's the whole trick.

What else do we need based on 2 ducks: 1 medium carrot, 1 medium pickled cucumber(better less than more), . We chop this thing (carrots and pickled cucumber), load everything into the selected container and fill it with water. Simmer for 4 hours 30 minutes.