You can not only buy stewed meat, but also cook it yourself, right at home. And now we will find out how to do this.

Stewed duck in the oven

Ingredients:

• duck – 1 pc.;
• bay leaf – 2 pcs.;
• water;
• spices.

Preparation

Now let's figure out how to cook duck stew. We wash the bird, dry it and cut it into small pieces. Then place several bay leaves and peppercorns on the bottom of pre-sterilized jars. Then add some salt to the meat pieces, put them in jars and fill them with water. Cover the top tightly with foil and place in a deep pan, which we place in a cold oven. Next, set the temperature to 180 degrees and simmer the duck for 3 hours. After this, we roll up the jars with lids and turn them upside down until completely cooled. That's it, the duck is ready!

Duck stew recipe

Ingredients:

• duck – 1 pc.;
• black peppercorns – 6 pcs.;
• bay leaf – 2 pcs.;
• water;
• carrots – 1 pc.;
• onion – 1 pc.;
• fresh parsley – 0.5 bunch;
• spices.

Preparation

And one more option on how to make duck stew. We take a duck carcass, process it, separate the meat from the bones, veins and cut it into small pieces. Then put them in a saucepan and fill with water so that it covers the meat by about 1 centimeter. After boiling, carefully remove the foam that has risen to the surface, add peppercorns, a little parsley, peeled onions and carrots. Cook everything over low heat for 3-4 hours. After 1.5-2 hours, add carrots and onions from the broth to taste. When the meat becomes soft, add salt if necessary, throw in the bay leaves and cook for another 20 minutes, after which we discard the leaves. At the end of cooking, the broth should remain flush with the meat. Without turning off the stove, carefully take out the pieces and place them in jars, filling them to the brim with broth. Then close with an airtight lid, turn over and leave to cool.

Stewed duck in an autoclave

Ingredients:

• black peppercorns – 6 pcs.;
• bay leaf – 2 pcs.;
• water – 1 l;
• spices;
• duck – 2 kg.

Preparation

Before cooking duck stew, we prepare liter jars: wash them thoroughly and sterilize them. Then put a bay leaf, peppercorns and allspice on the bottom. We process the duck carcass, separate the meat from the bones and veins, cut it into pieces and put it in jars. Sprinkle plenty of salt on top, roll up with metal lids and carefully place them in the autoclave, putting on top of each other.

Fill the autoclave completely with water, seal it and pump air, raising the pressure to 1.5 bar. After that, put it on the fire and as soon as the pressure in the system reaches 4 bar, turn down the fire and leave to sterilize for 4 hours. After the time has passed, put out the fire, but do not open the autoclave until the water has completely cooled. After about a day, we take out the jars and store the stew in the cellar. You can prepare it in the same way.

• • How to prepare duck stew
  • Stew: how to cook deliciously?
  • Duck pate with grapes

  Stewed duck in the oven

  To prepare stew in the oven, you will need 1 duck, black peppercorns, bay leaf, spices, water. Once all the ingredients are on the table, you can start preparing the dish.

  Duck stew recipe in a pan

  Some housewives are afraid to leave jars in the oven for 3 hours because there is a chance that they may explode. In this case, you can cook this dish in a saucepan and then put it in jars. However, the stew recipe is a little different because several ingredients are added. So, to prepare duck stew you will need the following ingredients: 1 duck, water, black peppercorns, 1 carrot, bay leaf, spices, fresh parsley, 1 onion. First you need to take the duck and process it, separating the meat from the bones and veins. The fillet needs to be cut into small pieces, after which it is transferred to the pan. The meat should be poured with water so that it covers it by 1 cm, and put everything on the fire.

  How to prepare duck stew - homemade duck stew - Cooking recipes

  
  👍 Delicious stew is very rare on store shelves, but you can cook it yourself.

Stewed duck

Cooking time: 240 min

Cooking time: 3 hours.

Yield: 3-4 jars of 500 ml.

– parsnip root – 1 pc.,

– bay leaf – 3-5 pcs.,

– a handful of allspice,

– black pepper – to taste,

Sharpen your knife and cut the pre-washed duck into small pieces.

The duck body (skeleton) will be needed for the broth; we will then add it to the jars of stew. Place the casing in a saucepan and fill with water. Place the saucepan on the stove and cook after boiling for 1.5 hours over moderate heat. For flavor, add onion, carrots and spices to taste to the bone broth. Use salt for the broth to taste.

Place the duck meat in a deep bowl, add salt, black and allspice, and bay leaf. If you wish, you can add onion and parsnip root cut into strips to the meat. Mix the duck thoroughly and leave for 30 minutes.

Meanwhile, wash glass jars (up to 1000 ml) thoroughly. Fill the jars tightly with duck meat and place on a baking sheet. If you are worried that the jars may burst in the oven, you can first add a layer of salt and only then install the jars.

Cover the jars with foil and place in a cold oven, only then turn it on to 190 degrees. Never put jars in a hot oven, they will simply burst. After two hours, open the oven and remove the foil, you will notice that there are voids in the can of duck, add bone broth into them. Cover the jars again with foil and place them in the oven for another hour, lower the temperature to 170 degrees. By the way, along with the stew, you can put potatoes or other vegetables on a baking sheet instead of emptying the oven. Baked potatoes are always welcome at the table, especially with sprat or herring.

Keep the finished stew in the switched off oven until it cools, and then send it to the cellar or refrigerator.

Stewed duck at home for the winter in the oven, recipe

Recipe for preparing duck stew at home for the winter in the oven. For a detailed description with photos and tips, see the website. The duck stew is delicious and keeps well for a couple of months.

Recipes for homemade duck stew

Today, consumer opinion about store-bought meat products leaves much to be desired. And the producers themselves are to blame for this, as they continually replace natural meat with soy products and other ingredients, the existence of which the average buyer does not even suspect. As a result, meat products have a suspicious synthetic taste. And, if it is very difficult to make real sausage yourself, then stew prepared at home turns out simply excellent.

Cans of duck stew

This product can be prepared from any type of meat, but many people are sure that duck stew turns out to be the most delicious, tender and aromatic. In addition, when preparing stew at home, every housewife has the opportunity to add spices to her taste. Canned stew can be stored in the basement or refrigerator for quite a long time.

Scalding, plucking and cutting a duck

Carcass preparation

Dry duck plucking method

Ducks have one distinctive feature: it is quite difficult to remove feathers and fluff from them, therefore, having bought a carcass on the market, you should carefully inspect the surface of the entire skin and, if necessary, clean the carcass of remaining logs and fluff.

If the ducks for the stew were taken from your own backyard, then you need to place the carcass in a basin and pour boiling water over it evenly on all sides. In this case, there should be at least 5-6 liters of boiling water. Then the carcass is covered with a lid and left to steam for 30-40 minutes. When the boiling water has cooled, you can begin to remove feathers, fluff and pads. It is much more difficult to do this on the neck, but you need to ensure that the carcass becomes completely clean.

After this, it is necessary to remove the insides from the duck and process it over an open fire. Next, the carcass is washed under running water and dried thoroughly.

Cooking methods

There are many recipes for making duck stew. Since it is distinguished by rather fatty meat, many housewives make stew by combining duck with less fatty poultry meat, for example, chicken.

Cooking stew in the oven

The duck must be washed, dried, cut into small pieces, placed in a bowl, salted and mixed thoroughly.

Cooking duck stew in the oven

Next, you will need sterilized jars, at the bottom of which you should place bay leaves and pepper. Then the pieces of poultry are carefully placed in jars and filled with water. The neck of each jar is tightly closed with foil. All jars are placed in a large saucepan and then placed in a cold oven along with the saucepan.

After this, you need to set the oven temperature to 180 degrees and leave the meat to stew for 3 hours. Then each jar is carefully removed from the oven, rolled up with a lid and turned upside down. After a few hours, the jars can be put away in the basement. The shelf life of such meat prepared at home is 6 months.

Stew in a pan

Cooking stew in a saucepan

• Duck carcass - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Bay leaves - 3-5 pcs.
• Black pepper - 5-8 peas.
• Parsley - several sprigs.

To prepare meat using this method, only the loin part of the bird is used. To do this, it is necessary to separate the pulp from the bones and remove the veins. The fillet is cut into small pieces and placed in a pan. Then the contents of the pan are filled with water and placed on fire. The water should cover the pieces of meat by 1-2 centimeters.

When the water in the pan boils, you need to remove the resulting foam and add carrots, parsley, onions and peppers to the meat. Next, the heat is reduced to a minimum and the duck is left until fully cooked, for 3-5 hours. Cooking time may depend on the age of the bird: the older it is, the longer it should cook. As a rule, the meat of young ducks is cooked for 3 hours.

Ready-made stew placed in jars

Approximately 1.5-2 hours before the bird is completely cooked, it should be salted to taste. 20-30 minutes before the end of cooking, add bay leaves to the pan. By this time, the water level should not be lower than the level of the meat in the pan. Without turning off the heat, place the stew into pre-prepared jars, adding broth so that it completely covers the meat. Roll up the jars with sterile lids, turn them upside down and leave for several hours until completely cooled. Duck stew is ready!

Homemade duck stew recipe

Stew cooked in a slow cooker

Progress does not stand still, and now there is another way to prepare excellent stew - in a slow cooker. This universal unit can do almost everything: ice cream, pies, first courses, and canned food. Meat cooked in a slow cooker turns out to be especially tender and soft, which is why many housewives have been using this modern method at home for a long time.

Stew cooked in a slow cooker

• Duck - 1 carcass.
• Black pepper - 6-8 peas.
• Cloves - 3-4 pcs.
• Allspice - 5-6 peas.
• Onion - 1 pc.
• Garlic - 5-6 cloves.
• Bay leaf - 2-3 pcs.

The cut and washed pieces are placed in the multicooker container, then you need to close the lid, select the stewing mode and set the time to 4 hours. After 4 hours, spices, onions and salt are added to the duck, and the device is turned on in the same mode for one hour. Then add the garlic and turn on the multicooker for another 20 minutes. Place the finished meat in prepared sterilized jars and seal with metal lids.

Cooking duck stew in an autoclave

Cooking in an autoclave is considered the most reliable and safest method, since meat cooked in the oven, microwave, slow cooker or conventional sterilization method is dangerous to store for a long time.

After processing in an autoclave, the stew can be stored for up to ten years without worrying that it will spoil and cause poisoning.

An autoclave sterilizes food under high pressure using steam. At the same time, the temperature during processing reaches more than 100 degrees, so stew prepared in an autoclave at home is in no way inferior to that sold in stores.

Standard duck stew recipe

• Duck - 1 two-kilogram carcass.
• Water - 1000 ml.
• Bay leaf - 2-3 pcs.
• Black pepper - 5-7 peas.

Before you start cooking meat, you need to prepare 1-liter jars: wash with dishwashing detergent, rinse thoroughly and sterilize. Bay leaves and pepper are placed at the bottom of each jar.

Putting jars into the autoclave

The meat, washed, separated from the bones and cut into small pieces, is placed tightly in jars. Then you need to salt the meat and fill the jars with water to the very top. Next, the jars are rolled up with metal lids and placed in an autoclave on two floors.

Now you need to take a large bowl of clean water and a cup with a capacity of 0.5-1 liters, and use the cup to fill the autoclave with water. Seal the device, pump air, raising the pressure to 1.5 bar. Then place the unit on the fire, and after the pressure increases to 4 bar, reduce the heat to minimum.

Cooking stew at home in an autoclave

Stew in Adyghe style

Adyghe style stew

Adyghe stew, cooked in an autoclave, is distinguished by the rich taste of poultry meat. For one 0.5 liter jar you will need:

• Duck pieces - 400 g.
• Broth - 100 g.
• Bone fat - 15 g.
• Flour - 15 g.
• Onion - 20 g.
• Garlic - 1 clove.
• Salt - 5 g.
• Ground red pepper - 5 g.

The carcass is cut into small pieces of approximately 60 g. Water, flour, salt, pepper, garlic, fat and fried onions are thoroughly mixed in a frying pan and brought to a boil. Then you need to put the meat in sterilized jars and fill with the resulting dressing.

The jars are rolled up with metal lids and placed in the autoclave chamber. The unit is then closed and pumped to a pressure of 1.5 bar. Place the autoclave on the stove, turn on the heat, and when the pressure rises to 4 bar, turn down the heat. Adyghe duck cooks for 30 minutes. After half an hour, turn off the fire and leave the device until it cools completely. When the jars have cooled, rinse them with tap water, wipe them dry and put them in the basement.

Adyghe style duck stew

Please note that the autoclave can heat up to 120 ˚C, but for cooking duck it is best to set the temperature within 100-110 ˚C, since at higher temperatures the stew will turn out tasteless.

Duck with rice

Stew prepared from duck meat with rice in an autoclave turns out very tasty and easy to use. For one 0.5 liter jar you will need:

Ingredients for making stew with rice

• Duck meat - 150 g.
• Rice - 50 g.
• Butter - 15 g.
• Onion - 10 g.
• Salt - 6 g.
• Carrots - 10 g.
• Black pepper - 3 pcs.
• Allspice - 2 peas.
• Water - 150 ml.

The duck is cut into small pieces and fried in a small amount of vegetable oil. After 3-5 minutes, finely chopped onion and carrots, grated on a coarse grater, are added to the pan with the duck. The rice is cooked for 10 minutes, then butter and fried duck with onions and carrots are added to the pan with the rice. Everything is thoroughly mixed and salted to taste.

Stew with rice, pearl barley and buckwheat

Place hot and allspice in washed and sterilized jars, and place a mixture of rice and chicken on top. The jars are rolled up with metal lids and placed in the autoclave chamber. The stew is prepared for 40 minutes at a temperature of 110˚C. After cooking, it is necessary to allow the contents of the autoclave to cool, and only then can the jars be removed.

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Stewed duck at home, stewed in an autoclave

Description of various methods of preparing duck stew - in the oven, in a slow cooker, on gas or electric stove, and also using an autoclave.

Stewed duck

Ingredients

Duck thigh meat – 850 g

Mixture of 5 peppercorns – 1 tsp.

Bay leaf – 2 pcs.

Nutmeg – 2 pinches

• 308 kcal

Cooking process

Homemade stew is a wonderful meat preparation, which is not only cheaper than store-bought, but also much tastier, because you and no one else personally manage the choice of meat for this dish. Stewed duck is, in my opinion, one of the most delicious and tender options. Therefore, I suggest preparing an excellent stew of meaty duck thighs in a slow cooker.

You can buy thighs immediately cut into fillets, but if you don’t find those, then using the same recipe you can safely prepare stew from a whole duck fillet.

To prepare duck stew at home, prepare the ingredients according to the list.

Cut the meat into fairly large pieces. Don’t throw away the skin; it will give the stew a certain amount of fat, which not only has beneficial properties comparable to olive oil, but will also add some preservative effect.

Place the duck pieces in a slow cooker (I cooked the stew in it), add salt and spices.

Add a little water to prevent the duck from starting to fry. Then the water will almost evaporate, and the duck will continue to cook in its own juice. Turn on the “simmer” program for 3 hours.

If you decide to cook the stew in the traditional way, then compact the pieces of meat tightly into clean jars, add spices, salt and place in an oven preheated to 180 degrees for three hours. In this case, there is no need to add water.

Place the finished duck stew into sterile jars and close with a lid. If you plan to store the product in the refrigerator for no more than 2 weeks, a plastic lid will be enough; for longer storage, use sealing lids and a can opener.

Homemade duck stew - delicious and simple duck stew recipes

Duck stew is a delicacy that everyone, without exception, likes. Making it at home is not difficult at all if you use the recipes and tips below.

Duck stew is a truly wonderful dish with which you can surprise your guests. You might think that this is not a festive dish at all, but its taste makes you take back your words. Preparing such a product is quite simple. It is for this reason that many housewives make duck stew in their kitchen.

For production, we take a set of products in the form:

• Duck carcasses - 2 pieces;
• Black pepper - to taste;
• Allspice - to taste;
• Bay leaves - 6 pieces;
• Salt - 2 pinches;
• Duck fat;
• Foil.

Let's take a bird carcass and gut it, after which we thoroughly rinse it under water. We cut off the fat from the birds, and divide the carcasses themselves into pieces. We will try to prepare the jars, lids well, and wash everything. Put spices with bay leaves in a jar. We will also send the duck meat cut into pieces there, filling it to the top with meat. Alternate layers of lard with meat. Cover all the jars with foil and put them in the oven. We send all this for exactly four hours. After the time has passed, check the broth. If the soup that came out in the jars is not completely filled, then add some water. Place the cans with foil in the oven for another hour. We take them out of the oven and roll up the jars. Cover everything with a blanket and let the meat cool. The stew is ready for the winter; you can store it for a whole year at home. Or you can serve it to a festive or regular table immediately after the jars have cooled. Bon appetit.

Stewed duck in the oven

The duck always comes out great in the oven. Stew from this bird is very simple. To prepare it, we take a set of products in the form:

Clean the duck, wash it, cut it into pieces. We sterilize all jars and wash them first. We put spices with bay leaves at the bottom. Then we send the chopped meat and water there. We put all the jars in a pan, wrap them with foil and put it all in the oven. After this, set the temperature to two hundred degrees and leave to simmer for three hours. After the time has expired, we remove each jar and roll it up, turning them upside down on the blanket. Wrap them in a blanket and leave until cool. After cooling, we send it to the cellar or any other cold place. The resulting meat snack can be stored for eight months.

Stewed wild duck: cooking in a slow cooker

A multicooker is an indispensable device in cooking today. Here you can cook absolutely everything, including meat for preservation. Meat that was prepared in a slow cooker will be the most tender, for this reason many have long included stew in their everyday recipes.

• Wild duck - 1 piece;
• Pepper - to taste;
• Cloves - to taste;
• Spices - to taste;
• Onions - 1 piece;
• Garlic - 7 cloves;
• Bay leaves - 3 pieces.

Stew in a slow cooker

We clean the game from the contents in it. Wash and cut it into small pieces. Place them in the slow cooker, close the lid and select the mode for stewing meat. We set the time - four hours. After this time, add more garlic, onion, salt, pepper and then continue to simmer the game for an hour. We transfer the cooked meat with aromatic spices and vegetables into sterilized jars and cover everything with a blanket until it cools. Once the meat has cooled in the jars, it can be taken to the basement for the winter. Can be stored for six months.

Stewed duck in a pan

You can also stew game in a saucepan on the stove to compact it into jars for storage. Let's take the products needed for the stew:

• Duck neck - 3 pieces;
• Bay leaf - 4 pieces;
• Carrots - 2 pieces;
• Spices to taste.

Sterilize the jars, simmer the chopped meat with carrots and spices in a saucepan with a small amount of water on the stove for three hours over low heat. Place the entire contents of the pan into jars and screw them on. Let's put them in a blanket to cool off. Then we will send them to be stored in the cellar. Duck stew is ready to eat.

Making duck stew in an autoclave

An autoclave today is one of the safest, most convenient and best means for preparing stew. For the sake of producing poultry in a similar way, let’s take the product in the form:

• Ducks - 1 piece;
• Water - 1500 milliliters;
• Bay leaves - 2 pieces;
• Pepper - 9 pieces.

Before preparing the meat, we will prepare the jars. We wash everything thoroughly, sterilize it and leave it for filling with game.

We wash the bird, remove the bones, and carefully cut it into small pieces. We place all the products on the bottom of the prepared jars, namely spices with bay leaves and water. Fill the autoclave with a glass of clean water and place the jars there. We seal the unit, pump air using a pump, and raise the pressure to one and a half bars. Then we place the device on the flame, and as soon as the indicator increases to four bar, we reduce the heat. After three hours, you can remove the contents from the unit, seal the containers with a lid and send them to cool in a blanket, wrapping them thoroughly. The stew is ready.

Stewed duck in Adyghe style

Adyghe stew, which is prepared in an autoclave, will have a rich taste and aroma. For one half liter jar you need to take:

• Pieces of duck meat - 500 grams;
• Broth - 150 grams;
• Bone fat - 20 grams;
• Flour - 20 grams;
• Onion - 20 grams;
• Garlic - 1 clove;
• Salt - 5 grams;
• Pepper - 5 grams.

The carcass must be cut into small pieces of sixty grams. Then you should take water, flour, salt, pepper with garlic, fat and fried onions. All this must be thoroughly mixed in a frying pan and brought to a boil. Then we put the bird in jars and fill it with the resulting mixture.

We roll up the containers using lids and place them in the autoclave. Then we close it and pump it up to one and a half bars. Place the autoclave on the stove and turn on the heat. When the pressure reaches four bars, turn down the heat. Cook the duck for thirty minutes. After this time, turn off and leave the unit to cool. When the containers have cooled down, rinse them with tap water, dry them and put them in the basement.

How to prepare a carcass

Ducks have one distinctive feature: they are quite difficult to prepare for cooking, for this reason, when purchasing a carcass in a store, you should carefully examine the skin and, if necessary, clean it of any fluff that remains.

If the game for stewing was taken from a personal storage, then it is worth placing it in a basin and pouring boiling water over it evenly, from all sides. In this case, there will be no more than six liters of boiling water. Then the carcass is usually covered with a lid and left for the steaming process for an hour. The water will cool and then it will be possible to continue removing feathers, fluff and pads. It is very difficult to do this with the neck. Later, everything is removed from the game, it is washed from contamination and served on the table for further cooking.

Use only fresh meat. Do not buy fresh frozen duck meat in the store, it spoils the whole taste. Follow the recipes strictly: any deviation from the established norm threatens you with the fact that the dish will simply be spoiled.

So, it’s easy to please your loved ones with a delicious lunch or dinner - just cook stew. Use the tips with the recipes given here and then you will be able to cook the best dish to the delight of everyone.

Stewed duck in a slow cooker for the winter

Duck stew at home - delicious and simple recipes for duck stew Duck stew is a delicacy that everyone, without exception, likes. It is not difficult to prepare it at home if

kerescan - Oct 4th, 2015

Homemade meat stew in jelly is prepared from any type of poultry. You can preserve chicken, goose, duck or turkey meat. If you want to learn how to make a preparation, use the recipe.

We start preparing the stew by dividing the bird into small pieces in portions, putting it in a pan and putting it in the refrigerator for a while.

Meanwhile, cook a strong broth from bird heads, paws, wings and giblets. Be sure to add spices to the broth: peppercorns, carrots, celery and parsley root cut into large pieces.

When the broth is cooked, you need to strain it and pour it over the meat in the pan.

Now, let’s put everything on the fire until the poultry meat is almost completely done. Be careful not to overcook the meat.

Remove the finished meat from the broth and place it in prepared jars.

You will have to strain the broth again, add salt to taste and add gelatin - take 1 gram of it per 1 liter of liquid.

Heat the broth on the stove until the gelatin is completely dissolved and pour the liquid over the meat in the jars.

Roll up the blanks tightly with lids and only after that put them in boiling water for sterilization. Sterilize each liter jar for 100 minutes.

Stewed poultry in jelly can be used as a ready-made meat snack or as a base for a variety of meat dishes such as stews. It will also come in handy on a hike or during an outing.

See also video: Homemade chicken stew - an alternative recipe.

Preparation

Prepare the duck. It should be cleared of feathers, gutted and any remaining feathers removed using a torch. Wash the duck well. Cut into small pieces. It’s better to tinker with the bones and remove them to make eating more comfortable later.

Now we need to tackle an important process - sterilizing the jars. There are several ways. Most people choose oven sterilization. This method can process a large number of cans at once. The main thing is to maintain the temperature regime. You can sterilize jars by steaming, as our grandmothers did. Remember that before any method of processing glass jars, they must be washed. When the sterilization stage is completed, you can put bay pepper, salt, and black pepper (peas) into jars.

Place some duck lard on top of the spices, and put duck meat on top of the lard. The correct thing to do is not to fill the jar with meat to the brim. You need to put a little more duck fat on the duck meat.

Fold the foil into 4 layers and cover the jars tightly with it (see photo).

Place the stew in the oven (temperature should be at least 200 degrees). She will spend 4 hours there. It must languish, soak in its own juice. After the stew has spent enough time in the oven, remove it. See how much broth has boiled away and is left. If the jars are not completely filled with liquid, then add boiling water to the jars and place them in the oven for another 40 minutes.

Now you can roll up the cans. Do this using a special preservation wrench.

Leave the jars to cool until the morning, and then you can put them in the refrigerator. Here is a simple step-by-step recipe with photos on how to make oven-baked duck stew at home and seal it for the winter. Bon appetit!

Few people know that the method of preservation itself was invented in France. It was the French chef Nicolas Appert who first began preparing canned food during the Napoleonic wars. And in 1825, on January 19, the United States patented a method of canning in cans. Glass containers began to be used much later. Canned food began to be in great demand during the First World War. And this is understandable, because canned food does not require special storage conditions.

KBJU and composition for the entire dish

For people of previous generations, the word “stew” is associated with unappetizing grayish rags of meat, drowned in fat and absolutely tasteless. However, times have long since changed! Meat and poultry, which were previously considered a shortage and a delicacy, appeared on the shelves, and kitchen equipment has now been greatly modernized. So now, for example, duck stew has become quite accessible, and not purchased, but cooked lovingly, with your own hands and taking into account your own tastes and ideas about the right spices.

Fried stew

This preparation can be prepared according to several recipes. First, let's look at the fastest one. The carcass is cut into small pieces and sprinkled or rubbed with salt. Usually a couple of tablespoons are taken per kilogram of meat, but you can make your own adjustments. The salted duck slices are stirred for about ten minutes so that the salt is absorbed evenly. Fat is melted in a thick-walled bowl (vegetable oil is undesirable; what was on the carcass is not enough - add pork). When the fat is hot, the cut poultry is placed in it and fried to a crisp. The main sign indicating that the duck stew has undergone primary processing is the cessation of liquid release from the meat. The finished pieces of poultry are placed tightly in sterile jars and filled with hot fat. There should be no air bubbles left underneath. The containers are sealed and wrapped for about a day. Warning: duck stew prepared in this way can be stored for no longer than six months, and then in a cool place. If you need a more “long-lasting” preparation, use a different recipe.

Stew right in the jar

Pre-frying is by no means a necessary culinary technique. Moreover, it significantly reduces the shelf life of the final product. Try another duck stew recipe; if you follow it, your canned goods can be stored in the basement for up to three years. So, the carcass is scalded, chopped into pieces, washed, dried, and salted. Place 2 bay leaves and 6 black peppercorns into sterilized liter jars ahead of time. Duck pieces are loaded from above up to the shoulders of the container. Three-quarters of the dish is filled with water; The neck is wrapped tightly in foil. The jars are placed on a baking sheet in an unheated oven. The temperature in it is brought to 180 degrees. The stew will last three hours. During this time, it will reach readiness and will be sterilized. The jars are hermetically sealed, turned over until they cool down, and put away in the cellar.

Fragrant stew

To get “in reserve” not only a nourishing, long-lasting, but also tasty, aromatic preparation, you should pay attention to the following recipe for duck stew. For one medium-sized carcass you will need an onion, a carrot, four cloves, the same number of cardamom peas, four juniper berries and a cinnamon stick. It is better to take coarse sea salt. Estimate the quantity and volume of sugar yourself. The carcass is already routinely dismembered into appropriate pieces. The carrots and onions are cut large but beautifully. Half of the vegetables are placed at the bottom of the jars. Half of the spices are poured onto them, the other is left. The duckling is distributed among the containers as tightly as possible. The remaining vegetables and seasonings are laid out on top, a teaspoon of sea salt and half of sugar are added (per liter jar). The jars are placed in a cold oven, the temperature is set to 150 degrees - and for three hours you forget about them. Then the homemade duck stew is sealed, turned upside down, covered, and cooled. It will not spoil for more than a year if you keep it in the cold and without light.

Duck stew in a slow cooker

The owners of such units have long found out that they are quite suitable for preparing winter rolls. How many jams and compotes have already been preserved! It's time to master such a preparation as duck stew. The subtlety of using a multicooker is that it is still better to remove the bones, leaving only the pulp. And those who want to avoid suspicious cholesterol can also remove the skin. Small pieces of washed duck are placed in the bowl of the device, the lid is closed, the stewing mode is set and the time is set to four hours. After the specified time, the duck stew is salted, mixed and flavored with seasonings. It is at this moment that the ubiquitous laurel and pepper are added. The multicooker turns on again, in the same mode. But only for an hour. In the end - the standard: put the product in sterile jars, screw it on and put it away for storage. If you don’t trust the cleanliness of the jars, fry them already closed in the oven - the microbes that have penetrated (possibly!) will not tolerate the heat. Then your homemade duck stew can wait for your appetite for a year, or even two.

The most reliable way: preparation

Be that as it may, neither an oven, nor sterilization by any method, nor a microwave or multicooker provide an absolute guarantee of safety of use and long-term storage. Only duck stew cooked in an autoclave can promise all this.

Meat that has passed through it really does not spoil for even ten years. And those who believe that such a device must be purchased, and at an expensive price, are mistaken. Craftsmen long ago invented it from scrap materials. So if you intend to make stew regularly, take care of purchasing or making a useful unit. In the meantime, we’ll tell you how to prepare duck stew in an autoclave.

You will still have to pre-sterilize the jars. Laurel and pepper are laid out on them - both black and a few pieces of lard are placed on top of them; If the bird is well-fed, you can get by with its trimmed fat. Only then do the duck pieces fit into the container - as tightly as possible. Salt is poured on top, a teaspoon per jar. The vessels are hermetically sealed and placed in the autoclave in layers, on top of each other.

The most reliable way: the main stage

Water is poured into the unit, it is sealed, and the pressure in it rises to one and a half bar, after which the autoclave is placed on the stove. As soon as the pressure rises to four, the burner is screwed on just to maintain it. The duck stew will remain in the autoclave for four hours under these conditions; The main thing is to make sure that the pressure does not drop. Then the oven turns off, but the device does not open until the water has completely cooled. To be sure, it is better to leave it alone for a day. Only after this the clogged dishes are removed for storage.

Now you know how duck stew is prepared in various ways.