Bird

Braised duck


Ingredients for Making Braised Duck

  1. Chilled duck 1.5 kg
  2. Onions 2 pieces
  3. Garlic 7 cloves
  4. Soy Sauce 50 ml
  5. Ground black pepper to your liking
  6. Sesame 3 teaspoons
  7. Ground ginger to your liking
  8. Salt to your liking
  • Main Ingredients
  • Portion 5-7
  • World Cuisine

Inventory:

Deep bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Frying pan, Garlic, Cutlery, Serving plate or portion plates

Cooking Braised Duck:

Step 1: Prepare the ingredients.

We wash the duck under running water (if the duck is not plucked, the carcass must be scorched over the fire, then to remove excess feathers, sprinkle with wheat flour and wipe with a towel). We cut it into portioned pieces, in principle, it is not very difficult to cut it at the junction of the bones, first the legs, then the wings, cut the breast, cut it into two parts and each half into three parts. From the left, we cut the hips and then the back can be divided into several parts. All the sliced ​​parts are thoroughly washed again and put in a pan, add cold water and put on the stove, bring to a boil. After the water boils, drain it and pour it again, put on a strong fire and bring to a boil. Peel the onions, cut their tails and rinse under water and put them in a pan with boiling duck. Cook within 40-50 minutes over moderate heat. We take out the finished duck on a separate plate, take out the onions (throw it away, it was needed for flavor). We leave the pan with the remaining broth on fire, increase the heat and boil the broth to half the original volume.

Step 2: Prepare the duck stock.

Peel the garlic, rinse it under water and squeeze it through the garlic (you can just chop finely on the board). In half boiled broth, add soy sauce, squeezed garlic through a garlic press and ginger, mix well, add black ground pepper and table salt to taste, if desired.

Step 3: Stew the duck.

We put the finished duck in a pan, fill it with the finished broth so that the duck is not completely covered, but half. Cover the pan with a lid and simmer over low heat. about 30 minutes.

Step 4: Prepare the sesame for the duck.

We heat the pan, fill the sesame seeds and fry over high heat until golden brown, just make sure that it does not overcook, otherwise the taste of the dish will change.

Step 5: Serve the braised duck.

We take out the finished duck from the pan and lay it out on portioned plates, sprinkle with fried sesame seeds on top. If desired, decorate with sprigs of green parsley or dill. Good appetite!

Recipe Tips:

- - You can cook buckwheat on the remaining broth from the duck. Buckwheat on such a broth will turn out to be unusually tasty and crumbly.

- - I rub the duck using the classic version - this is salt, mixed with black pepper, and you can also use honey or pickle with fresh lemon juice.

- - As a side dish for such a duck, you can use potatoes cooked in any way, boiled rice or fresh chopped vegetables.