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How to cook several dishes from one duck

How to cook several dishes for each day at once from one duck — recipes from Anna Lyudkovskaya, a culinary blogger and journalist with great gastronomic experience

It turns out one is not cheap, but well-fed ducks It turns out almost 5 bright dinners and more toasts with a delicious breakfast pate.

Once I was flipping through a new book. Jacques Pepin, a chef who has been promoting French food in the US for 40 years. Among the several hundred recipes and stories about the rich culinary life, I came across valuable advice — learn how to chop duck and cook from parts. Pepin skin used to Peking ducks, mentioning that it was exactly such a thing he once had a chance to try in the Celestial.

From the frame prepared rich stew with white beans.

In general, since then I have bought, butchered and cooked not one duck in different ways.

Last week I had a duck again. I cooked plows with pomegranate juice jelly, legs and breasts fried with citrus and ginger — because now is the season of juicy oranges, and the body asks for invigorating tastes like ginger. I also did nourishing pasta with duck meat and spicy sage.

And the sauce for the paste turned out so much that I even froze one small container for the future.

Remove the neck and insides.

Separate the legs: put the duck breast up and twist the leg out so that the hip bone comes out of its joint, and cut it off.

From the sternum, pressing the knife to the bone, cut the fillets, first on one side, then on the other.

You will have two legs, two breasts, liver (you can make pate from it) and the frame, wings and other entrails.

Duck legs and breasts with citrus and ginger
4 small or 2 large portions
Active cooking time 15 minutes, passive — 30 minutes

What you need:

  • 2 duck legs and 2 breasts
  • a plum-sized ginger slice
  • two oranges
  • lemon
  • salt, freshly ground black pepper

What to do
Grate half a ginger root on a fine grater (the skin from the root can not scrape).
Fold the duck into a bowl, salt and rub with ginger, cover with cling film and put into the fridge for a couple of hours, or even better, overnight.
Remove the duck, make several parallel cuts on the skin at a distance of one centimeter from each other.

Over high heat, heat up the duck.

Put the duck pieces with the peel down and fry for 5-7 minutes. Move the pieces of duck with kitchen tongs or a spatula so that they do not stick to the bottom. During this time, the skin should be browned.

Drain the fat in a bowl — it will come in handy when frying potatoes or pancakes.

Until duck fried, cut the oranges and lemon into thin rings, cut ginger into small cubes.

Send the fruit and ginger to the duck, stir, reduce the heat, cover and simmer for 20-30 minutes until the duck is ready.

If you have an expensive French duck, then it can be served with blood (then simmer for 10 minutes).

I cook Russian duck breeds until the thermometer reads 75 degrees.

Serve with rice.

Duck paste with sage
6 servings
Active cooking time 25 minutes, passive — 1.5 hours

What you need:

  • The frame, wings and offal of one duck
  • Carrot
  • Several celery stalks
  • Big onion
  • Two cloves of garlic
  • Bay leaf
  • A few sprigs of fresh sage or a tablespoon of dry
  • Tablespoon butter
  • Two tablespoons of olive oil
  • Salt, freshly ground black pepper
  • Pasta (traditionally put bigoli — these are such thick ropes of pasta. They can be replaced with any other pasta.)
  • Grated parmesan cheese

What to do:
Cut carrot, celery and onion in small cubes.

Crush the garlic with the flat side of a knife and cut it.

Put a heavy cast iron pot on medium heat. In it, put the pieces of duck and offal, vegetables, garlic, bay leaf and pepper generously.

Fill with water so that it covers the vegetables and duck, bring to a boil, close the lid and stew for 70 minutes until duck will not become soft.

In the middle of cooking, check the duck, you may have to pour some more water. Salt it.

I usually do this stage the night before, so that the duck has time to cool.

Disassemble the cooled parts of the duck with your hands: fold the meat onto the board, and throw out the bones.

Chop meat and offal with a large knife, you should have about two glasses of meat.

In a skillet, heat the butter and olive oil, put the meat.

Remove all the vegetables from the saucepan with the broth by adding noises, add them to the meat. Pour a couple of ladle broth into a saucepan, put the sage, pepper and simmer for about 10-15 minutes, until the sauce boils down and becomes quite thick.

It is possible to add a tablespoon of flour or starch for thickening.

This sauce can be decomposed into containers and frozen for future use.

Cook the pasta in the remaining broth. Throw in a colander and combine with the sauce.

Serve with grated parmesan.

Anna Lyudkovskaya:
We immediately liked each other with delicious food.

At first it was the grandmother’s belyashi, then the Swedish meatballs, then five years in the REA them. Plekhanov, where at the merchandising department we prepared dumplings and boiled canned goods. Then there were years of reporting on restaurants all over the world, after which I finally got married, left media management, and moved from theory to practice.

I am inspired to cook the products themselves, whether they are armfuls of the first green onion in April or honey agarics in early September. Rustic crumbly curd, fragrant pork sausages and fresh pike caught at dawn in Lake Nero. And farmers and vegetable markets, winemakers and barrels, in which good cognac matures.

I believe that cooking should not take a lot of time, it is better to sit with friends at the table with a bottle of wine.

Therefore, all my recipes are quick, simple and always made from seasonal products.

Illustrations of dishes: Anna Lyudkovskaya

Duck must be bought entirely — filleted pieces are not suitable.

When cutting, there are wings, a carcass and offal, from which you can boil rich broth and get more than two glasses of pure meat.

In a duck, the main thing is not even meat, but juices, flavors and lard. In the Italian regions, Piedmont and Venetto make a sauce for pasta from a duck skeleton, and the paste itself is boiled not in salted water, but in broth. So it turns out much more satisfying.

Italians must have come up with this dish specially for the cold season. The taste of the duck is set off by sage — one of the favorite herbs of the Italians.

If it is suddenly not in your supermarket, then you will definitely find dry sage in the nearest pharmacy.

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