Duck first courses. Duck soup. Duck with apples in a Redmond slow cooker

Few people risk preparing soup based on duck broth, as they are afraid of its specific smell and rather high fat content. But I still took the risk and did not regret it.

The main secret of duck broth is that it turns out transparent with a light brown tint without much effort.

Before you cook it, put it in cold water. After boiling, the water should be completely drained, the duck meat should be thoroughly rinsed and refilled with cold water. Put one whole peeled onion, carrot pieces, parsley root and parsnips into the pan. As soon as the water boils, put it on the lowest heat and cook the broth for 2 hours, periodically skimming off the foam.

The finished broth turns out to be very fatty, and to degrease it, you can put the pan in the refrigerator and then skim off all the frozen fat with a spoon.

As you can see, preparing duck broth is a bit of a hassle, but the kind of soup you will get from it is to die for...

Duck with apples in a Redmond slow cooker

New Year and Christmas holidays are not complete without this festive dish, but you can cook it all year round to please your family. The main thing in cooking duck with apples in the Redmond slow cooker is to choose the bird according to the size of the bowl, because it is baked whole.

Ingredients:

duck – 1 kg;
apples – 0.5 kg;
honey - 2 tbsp. l.;
sunflower oil – 2 tbsp. l.;
water – 4 tbsp. l.;
pepper and salt - to taste.

Cooking duck with apples in a Redmond slow cooker:

Rinse the carcass thoroughly and check for any remaining feathers.
Mix honey with salt and pepper, brush the duck on all sides: inside and outside.
Place the duck in a bag and leave to marinate for 2 hours in the refrigerator.
Peel the apples from seeds, cut into cubes and stuff them tightly into the bird carcass, connecting the ends of the skin with toothpicks.
The top of the duck should be coated with sunflower oil, then during the baking process it will acquire a golden color.
Pour a little vegetable oil into the bowl of the Redmond multicooker and place the duck. Place on the “Baking” mode for 30 minutes, then turn the duck over to the other side and bake for the same amount of time.
Place the remaining apples in the bowl with the duck, add water and turn on the “Stew” mode for 2 hours. The apples and duck will release juice, so the meat will not be dry. During cooking, you can turn the duck to the other side.

Duck with apples in the Redmond slow cooker will decorate any holiday table.

Duck stewed in a slow cooker

Ingredients:

Duck – 1 kg
Apples – 1-2 pcs.
Orange – 1 pc.
Prunes – 4-5 pcs.
Bay leaf – 1 pc.
Garlic – 2 cloves
Coriander, cumin, curry, salt - to taste
Rice for garnish

Cooking method:

For lovers of sweetish meat, duck can be stewed in a slow cooker with fruit. To do this, the bird is washed, the entrails are removed and chopped into large pieces. The wings and legs can be left whole. Grind the spices with salt in a mortar and rub the duck pieces thoroughly with them. Leave to marinate for at least 2-3 hours (overnight is possible) in a cold place. Pour a little vegetable oil into the bottom of the multicooker and lay out the duck pieces.

The meat is topped with fruit and the duck is poured with water until it is practically covered with liquid. If the multicooker has a special insert for steaming, add pre-boiled rice until half cooked, add curry, garlic, black pepper and salt. Cook the dish in the “Stew” mode for 2 hours. If the duck is not very young or has not been marinated long enough, the cooking time can be increased to 3 hours.

Duck fillet pilaf in a Redmond multicooker

Classic pilaf is prepared with lamb, but if you want to try a new unusual taste of this dish, then cook it with duck.

Ingredients:

duck fillet – 400 g;
rice – 2 cups;
water – 4 glasses;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 3 cloves;
seasoning for pilaf – 1 tbsp;
salt - to taste.

Preparation of duck fillet pilaf:

Cut the duck fillet into small pieces, finely chop the onion, and cut the carrots into strips.
Rinse the rice thoroughly, at least 8 times, changing the water until it eventually becomes clear.
Pour sunflower oil into the Redmond multicooker, turn on the “Frying” mode, first bring the onions to a golden color, then the carrots and then lay out the duck pieces, fry them lightly.
Place rice on top of the meat and vegetables, salt and pepper, add water and seasoning for pilaf. Mix everything well.
Turn on the “Pilaf” mode, it’s automatic on the Redmond multicooker, so you don’t need to set the time, all you have to do is wait for the signal.

While cooking pilaf in a multicooker, do not open the lid; after the signal sounds, leave it on “Warming” for another 15 minutes. If you follow these nuances, the rice will turn out crumbly. Duck pilaf is best served with vegetable salad or tomato juice.

Duck soup - feel like a hunter

Duck soup is a delicious and flavorful dish. To cook it correctly, it is advisable to know the approximate age of the bird; the cooking time will depend on it.

Cooking recipes

To make duck soup, you don't need a whole bird: an excellent broth is made from the backbone and bones with the leftover meat left after eating a roasted or baked duck. In this way, we get the most out of this beautiful bird: we have breasts for, for example, an appetizer or salad, legs as a main dish and soup from the ridge and trimmings.

If duck often appears on your table, it makes sense to put the ridges and other leftovers in the refrigerator, and when three or four pieces have accumulated, cook a whole pot of soup.

Duck soups have a very characteristic aroma that cannot be confused with anything else. Some people don't like it very much, but they are in the minority. Even at the stage of preparing the broth, you can set the direction of the future soup with the help of seasonings and spices. Onions, leeks, carrots, thyme and black pepper will send it to Europe, star anise, ginger, allspice - to the east.

Duck soup is both rassolnik or borscht, and a clear broth with noodles and green onions. The bright taste of the broth can withstand the proximity of other “strong” products, but try to ensure that they complement each other and do not conflict. Our website bystryerecepty.ru is happy to tell you more about this.

Homemade duck soup

Duck is used in many different dishes, including a hearty and fragrant soup!

Ingredients:

Duck meat - four hundred g
Potatoes - half kg
Carrots - one pc.
Onion - one piece.
Tomatoes - three pcs.
Sour cream - fifty g
Greens - two bunches
Salt - 1–1.5 teaspoons
Ground black pepper - 0.25 teaspoon
Water - 1.5–2 l

Preparation

Chop the duck into portions. Pour warm water over the duck, bring to a boil, add salt. Boil the duck in salted water until almost done, periodically skimming the foam from the broth. Cooking time depends on the meat (1–1.5 hours). Peel the onion and cut into cubes. Peel the carrots, wash and cut into small cubes. Peel the potatoes, wash them and cut them into large pieces.

Thirty minutes before the duck is ready (thirty to sixty minutes after the start of cooking), add diced carrots and chopped onions. Cook on low for ten minutes.

Then add the potatoes and cook for another fifteen minutes. Pour in sour cream, bring everything to a boil. Chop the tomatoes. Place chopped tomatoes in the finished soup, season with salt and pepper. Chop the greens.

Before serving, pour the soup into bowls and sprinkle with chopped herbs.

Duck soup with beans and mushrooms

This recipe is great for warm weather. However, for such a dish you can use not only fresh mushrooms, but also frozen or dried ones.

Ingredients:

five hundred grams of duck meat;
one celery root;
one parsley root;
two hundred grams of dry beans;
one hundred to two hundred grams of mushrooms;
one hundred grams of sour cream;
one tablespoon of lemon juice;
salt and pepper as desired;
and, if desired, dill to garnish the dish.

Preparation

Three hours before you start cooking, soak the beans in cool water. Place the meat, mushrooms, parsley root, and celery cut into pieces into a saucepan, and add the soaked beans. Fill everything with water, add salt, then bring to a boil.

Remember that any foam that has arisen must be removed. Cook this soup over low heat for at least forty minutes. When the beans and meat are ready, add sour cream to the dish and remove the pan from the stove. Next, all that remains is to sprinkle the duck soup with spices, season with lemon juice and top it with dill.

Chinese duck soup

To add a special oriental flavor to duck soup, you will need, in addition to the usual products, a little sesame oil, as well as fresh ginger root.

And, of course, a rich transparent broth is a must, into which you will add lightly sauteed vegetables, green peas, as well as ready-made duck meat.

The recipe for Chinese duck soup is very simple, but, as usual, it’s all in the subtleties.

Ingredients:

duck (meat on the bone) - five hundred g
water - 2.5–3 l
ginger (fresh root) - two cm
sesame oil - one tbsp.
garlic - one or two cloves
sweet bell pepper - one pc.
onion - one pc.
carrots - one pc.
cabbage - about two hundred g
green peas (frozen) salt - optional.

Preparation

In order to cook delicious Chinese-style duck soup, you first need to prepare a thick, clear broth. To achieve the desired result, place duck meat in a saucepan, add cool water so that it barely covers the meat, and bring the water to a boil.

Only after all this, fish the meat out of the broth, put it on a plate, and pour the broth itself into the sink. Rinse the pan, return the duck to it, fill it with about 2.5 liters of water, then put it on regular heat.

As soon as the water starts to boil, reduce the heat to low and cook over low heat until the meat is completely cooked, skimming off any foam that appears. As soon as the foam finishes forming, you can add salt to the broth. In total, it will take 1.5–2 hours to prepare the clear broth.

Remove meat from the saucepan. The broth can also be strained through a small metal sieve lined with a cloth and returned to a clean saucepan.

Break the boiled duck into small pieces and set aside, covering with a lid, so that the meat remains hot while the soup is cooking.

Prepare spices and vegetables for the soup. Peel the ginger root and garlic clove and chop finely. Cut the peeled carrots into small strips. Grind bell peppers, cabbage, and onions in approximately the same way.

Pour 1 tbsp into the frying pan. vegetable oil, heat and add ginger and garlic.

While stirring, hold the spices in the oil to flavor the oil, then, as soon as the onions and garlic begin to change color, throw them out of the pan.

Add onion, carrot, and pepper alternately to the pan. Stir the vegetables well and let them brown a little so that they just change color slightly.

Transfer the roasted vegetables into a saucepan with broth, bring to a boil and simmer over low heat for five minutes, skimming off the foam. Then add frozen green peas to the soup.

Turn up the heat and once the soup boils, turn down the heat again. Cook for 5 minutes. Add the cabbage, stir and cook over medium heat until the cabbage is completely cooked.

Check the soup for salt and, if necessary, add salt to taste.

Transfer the reserved jammed meat into a saucepan. Pour sesame oil into the soup, which will give the duck soup a specific aroma of Chinese cuisine. Chinese duck soup with vegetables is completely ready. Pour it into a bowl and serve warm, sprinkled with finely chopped herbs. Bon appetit!

Duck soup with noodles and potatoes

This is a hearty and very easy soup recipe to make at home. You will love the traditionally delicious combination of noodles and duck. Perfect for a family lunch.

Ingredients

Duck - 1 pc.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Noodles – 200 g
Bay leaf - 2 pcs.
Pepper
Salt

Preparation

Cut the prepared duck carcass into portions. Place the pieces of poultry in a deep saucepan and cover with cold water. Put on fire, bring to a boil. Carefully remove the foam. Turn down the heat. Place the bay leaf in the pan. Cook the broth for 1 hour.

Finely chop the onion, cut the carrots into circles, and cut the potatoes into cubes. Place in broth. Add salt and pepper to taste. Cook over low heat for 10 minutes. Add noodles to the broth and cook until tender. Do not overcook the noodles. When serving, place a piece of duck on each plate. If desired, you can sprinkle with fresh herbs.

Spicy duck soup

Recipe for caring housewives. It is usually not clear what to use duck wings for, as well as bones, after the breast and legs have been used for cooking other dishes.

Ingredients

3.5 grams vegetable oil
1.5 grams baked garlic
0.5 grams fresh thyme leaves
0.5 grams Red chili pepper
15 ml Dry red wine
170 grams Duck broth
6.5 grams dry demi-glace sauce
100 grams Tomatoes pelati
Ground black pepper on the tip of a knife
1 gram Sugar
3 grams Coarse sea salt
1 gram chipotle pepper
Smoked paprika - pinch
Cayenne pepper - a pinch
45 grams Potatoes baked in jackets
15 grams fried onion
10 grams fried celery
18 grams baked carrots
30 grams baked bell pepper
40 grams Poached duck breast
0.5 pcs Baguette black

Cooking step by step:

Make duck broth. Place duck wings and loose-cut vegetables into the water. Add fragrant peas, juniper berries, thyme, and bay leaf. Cook the broth for 1.5–2 hours. Strain the finished broth. (The broth can then be distributed into vacuum bags and then frozen.)
Make savory salt. Puree the chipotle pepper in a blender. Stir in sea salt, chipotle, smoked paprika, and cayenne pepper.
Mash the baked garlic into a mass.
Grind the pelati tomatoes in a blender.
Heat vegetable oil in a saucepan. Add finely chopped thyme leaves (half a g) and fry until the specific smell of thyme is achieved. Add the roasted garlic paste, then, continuing to fry, add the finely chopped red chili. Fry.
Pour wine into a saucepan and evaporate. Add duck broth and demi-glace, bring to a boil and evaporate.
Add pelati tomatoes, spicy salt, crushed black pepper, sugar, and cayenne pepper. Cook until the consistency of the soup becomes viscous.
Peel the baked potatoes and carrots. Cut the potatoes into a large cube with a side of 1.5 x 1.5 cm. Cut the carrots into half rings 0.5 cm wide.
Cut the toasted celery and baked bell pepper into rings 0.5 cm thick.
Add diced fried onion, celery, carrots, potatoes, as well as poached duck fillet, crumbled into strips, into the saucepan with the soup.
Pour the soup into a clear soup bowl and sprinkle with freshly ground black pepper. Serve with black baguette.

Chinese soup with duck in a multicooker Redmond

Soups are useful for the human body, but they become boring very quickly. In this case, you can diversify your diet with Chinese duck soup. It is very simple to prepare and does not require any fancy ingredients.

Ingredients:

duck fillet – 300 g;
carrots – 2 pcs.;
onion – 0.5 pcs.;
garlic – 4 cloves;
olive oil – 1 tbsp. l.;
soy sauce – 2 tbsp. l.;
Chinese cabbage – 2 cups;
rice noodles - to taste;
salt, pepper - to taste.

Making Chinese duck soup in a slow cooker:

Pour hot water into a bowl, put rice noodles in it and leave for 10 minutes, during which time they should become soft.
Rinse the duck breast well and cut into small pieces.
Finely chop all vegetables.
Turn on the “Stew” mode in the Redmond multicooker for 45 minutes, pour vegetable oil into the bowl, add the duck and vegetables there, close the lid and wait until cooked. The finished meat should turn brown.
After the meat is well stewed, add water and soy sauce to the slow cooker, pepper and salt. Select the “Soup” mode, close the lid, wait until the water boils and set the cooking time in the same mode to 15 minutes.
Add noodles and cabbage to the soup and cook until done. This will take approximately 5-10 minutes.

Duck soup in the Redmond multicooker will be rich with a pleasant taste, warms you well in cold weather and satisfies your appetite.

Simple duck soup

For this dish you will need:

duck - 350-400 g;
carrots - 1 pc.;
garlic - 2 cloves;
onions - 1 pc.;
frozen vegetable mixture - 1 package;
Bay leaf;
allspice - a few peas;
salt.

It is advisable to choose a vegetable mixture that contains bell peppers, cauliflower and green beans.

Cover the meat, whole onion and bay leaves with water. Cook for about 1.5 hours covered.

Grate the carrots and defrost the vegetable mixture. Dip everything into the prepared broth, from which you first remove the onion. Wait for it to boil again and cook the soup for another 20 minutes. At the end, add chopped garlic and herbs, cook for about 5 minutes, then turn off the heat. Leave to brew for 15-20 minutes.

Peking duck in a Redmond slow cooker

One of the most delicious dishes of Chinese cuisine is Peking duck. You can also cook it in the Redmond multicooker.

Ingredients:

duck – 2 kg;
liquid honey – 100 g;
soy sauce – 160 g;
sesame – 25 g;
apple cider vinegar – 20 g;
sugar – 15 g;
vegetable oil – 40 g;
salt, pepper - to taste.

Cooking Peking duck in a Redmond slow cooker:

The sauce gives Peking duck a unique taste. To prepare it, you need to grind sesame seeds and mix with soy sauce. Add seasonings, sugar, apple cider vinegar and vegetable oil. Mix all ingredients well until smooth and refrigerate.
Rinse the duck well, separate the skin from the meat, but do not remove it from the carcass.
Rub the bird well with salt and place in the refrigerator to marinate for 12 hours. Therefore, it is better to do this at night and continue cooking in the morning.
Pour boiling water over the duck until the skin becomes light in color. Dry the carcass with a napkin.
Cut the duck into equal parts, because the whole duck will not fit in the slow cooker.
Brush each piece of duck generously with honey and place in a bowl pre-greased with vegetable oil.
Turn on the “Baking” mode and fry on each side for half an hour.

Peking duck will be even tastier if you cut it into small flat pieces and serve with sauce.

Far Eastern duck in a Redmond slow cooker. Video

Few people risk preparing soup based on duck broth, as they are afraid of its specific smell and rather high fat content. But I still took the risk and did not regret it.

The main secret of duck broth is that it turns out transparent with a light brown tint without much effort.

The finished broth turns out to be very fatty, and to degrease it, you can put the pan in the refrigerator and then skim off all the frozen fat with a spoon.

As you can see, preparing duck broth is a bit of a hassle, but the kind of soup you will get from it is to die for...

Duck with oranges in a Redmond slow cooker

Duck with oranges is another festive dish that is popular among modern housewives.

Ingredients:

duck – 2 kg;
oranges – 6 pcs.;
onions – 3 pcs.;
vegetable oil – 50 g;
salt, pepper - to taste.

Cooking duck with oranges:

Rinse the duck well and cut into small pieces, without removing the skin.
Turn on the “Frying” mode, pour in vegetable oil and fry the poultry pieces on both sides until golden brown.
Pour water over the duck, add spices and salt. Cook on the “Stew” mode for 40 minutes.
Cut the oranges and onions into slices and place them on top of the meat.
Turn on the “Baking” mode and cook the duck with oranges in the Redmond multicooker for 1 hour.

The orange will impart a subtle citrus taste and aroma to the duck. Once you try this dish, you will definitely want to cook it again.

Ingredients:

duck – 2 kg;
apples – 4 pcs.;
prunes – 100 g;
orange – 1 pc.;
ginger – 25 g;
salt - to taste.

Cooking duck with prunes:

Rinse the duck well, remove the giblets, and cut into pieces.
Turn on the “Fry” mode and fry the poultry pieces on both sides until golden brown.
Cut the apples into cubes, grate the ginger root on a fine grater, peel the orange and squeeze the juice out of it.
Soak pitted prunes in water for 10 minutes, then squeeze and chop coarsely.
Place all ingredients in a multicooker bowl and pour over orange juice.
The duck is cooked in the “Stew” mode for 1.5 hours.

The duck meat turns out juicy and aromatic, and prunes add a piquant touch to the dish.

TOP 8 step-by-step recipes for duck soup

Duck dishes have been served to the table for a very long time. Back in the Middle Ages, people hunted duck and cooked soups, roasts and other dishes from it over the fire.

In the modern world, they love delicious duck dishes in the same way and continue to prepare them. Dishes made from this bird have a very characteristic aroma that cannot be confused with others. The article provides simple and tasty recipes for wild duck soup with noodles, buckwheat, beans or potatoes. It is worth noting that there are a great many options for preparing duck soups.

REFERENCE ! Duck is a very filling bird. You don't need a whole bird to prepare this dish. You can gradually put the duck pieces in the freezer and collect enough to make a rich bone broth.

REFERENCE ! Duck is very high in calories, so you may not need to cook the broth separately before preparing the soup. It will already be very rich due to the subcutaneous fat of the chicken.

Easy Homemade Wild Duck Soup Recipe

According to this recipe, the soup is prepared very quickly and easily. You won’t need any special ingredients, that’s why it’s called simple.

What you will need:

Potatoes - 4 pieces
Carrots - 1 piece
Onion - 1 piece
Duck – 1 kg
Greenery
Seasonings

How to cook:

First of all, you need to take the duck and divide it into several pieces (5-6).
Heat a frying pan and fry the meat in sunflower oil.
Then peel and cut the potatoes, carrots and onions into small pieces and place them in the frying pan with the duck. When the onion is slightly fried, reduce the heat and let the dish simmer for 15 minutes. Add spices.
Pour water over the stewed vegetables and poultry and cook. Cooking time: 15 minutes.
The soup will be ready when the potatoes are cooked.
Pour the soup into bowls and sprinkle with herbs.

Duck soup for a child

This recipe is for children from one year old, suitable for children 2 and 3 years old. It should be noted that at about 6 months the child begins to try not only breast milk, but also regular food; soups can be started at about 10 months. At this age, children eat more complex foods. Below is a recipe for a delicious children's duck soup.

IMPORTANT ! It is recommended to cook the soup in water rather than broth, as some children do not tolerate heavy meat dishes well.

IMPORTANT ! A child may have an allergic reaction to any product, so use a minimum of ingredients and prepare simple dishes. Don't use spices.

IMPORTANT ! For a child, it is better to soak potatoes in water so that the starch comes out of them.

Ingredients you will need:

Potatoes - 4 pieces
Duck breast – 300 g
Carrots - 1 piece
Onion - 1 piece
Water
Greenery

How to cook:

First, let's prepare the vegetables. Peel the potatoes and cut them into small pieces, put them in water.
Wash and cut the duck breast and send it along with the potatoes.
Three carrots on a coarse grater, peel the onion and chop finely. Sauté vegetables in a heated frying pan.
Place the sautéed vegetables in a saucepan with the remaining ingredients.
Cook for 20 minutes.
Serve the finished soup with herbs and fragrant bread. Your little one will definitely appreciate this light soup.

With dumplings

This soup is very satisfying due to the large number of ingredients.

In order to cook this soup, we will need:

With noodles

This soup also turns out very tasty, aromatic and rich , only now instead of dumplings we will use noodles.

So, for cooking we need the following ingredients:

Duck meat - 600 g
Potatoes - 5 pieces
Onion - 1 piece
Noodles – 100 g
Carrot - 1 piece
Greenery
Seasonings to taste

Let's start cooking:

Since we want the soup to be rich, we need to make the broth. Separate part of the duck and place it in a pan with water. Let's start cooking the broth. It will cook for an hour.
We cut the rest of the duck and then fry it in a hot frying pan.
Peel and cut potatoes and carrots into small cubes. Throw them into a pan with strained, cooked broth.
Add duck meat fried until golden brown.
Peel and cut the onion into half rings and add to the saucepan.
Five minutes before the end of cooking, add the noodles. Naturally, it will be best if the noodles are homemade, but you can also use store-bought ones.
Add spices to taste, as well as herbs. Serve with a piece of fragrant baguette. Bon appetit!

With millet cereal

This soup is very easy and quick to prepare. To prepare it we will need:

Duck – 1 kg
Millet - 1 glass
Carrot - 1 piece
Onion - 1 piece
Greens (parsley, dill) to taste
Spices

Let's start cooking:

First of all, you need to deal with millet. Rinse it in plenty of warm water, then finely chop the onion and fry it in a hot frying pan along with the millet.
Cut the duck into small pieces. You need to peel and cut the carrots and herbs, and then fry them in vegetable oil.
Add the duck to the vegetables, fry a little, then add water and bring to a boil. When 20-30 minutes have passed, add the onion and millet to the ingredients and cook for another 10 minutes until tender. Add spices.
The dish is ready. Bon appetit!

See similar dishesL “6 step-by-step recipes for millet soup.”

Duck soup with vegetables and noodles

Duck meat is considered one of the healthiest among all poultry. It contains a huge amount of B vitamins, necessary for brain function and healthy metabolism. Duck fat improves immunity and helps heal wounds. And in the old days, doctors recommended duck meat to men who suffered from impotence.

Modern cooks know several hundred recipes for duck soup. Some of them are so extraordinary that it is not easy to prepare them without special education. Other recipes, on the contrary, are available to any housewife. Here are just a few of them.

This ancient recipe was very popular in Rus' among the poor class. The peasant could afford meat only on major holidays. Poultry - geese and chickens - were mostly used as laying hens, and sheep were suppliers of wool. And nursing cows were almost never slaughtered at all.

A wild bird is a completely different matter. It was the result of the hunt that most often ended up in the soup of the average peasant.

To prepare this dish, you will need the following ingredients:

800 grams of duck meat
4 large onions;
several large carrots;
a few potatoes (about 200 grams or a little more if you like a thicker soup);
a glass (about 250 g) of egg noodles;
celery stalk - 2 pieces;
as well as salt, pepper, bay leaf and other spices to your taste.

Those who want to make the dish more spicy can also take a little ginger root.

First, broth is prepared from duck meat. To make it tasty and rich, add a whole small onion, one stalk of celery, bay leaf, 3 to 4 black peppercorns, ginger root, and also grate a large carrot. Of course, the water must be salted.

Immediately after boiling, an unsightly brown foam will appear on the surface. It needs to be assembled carefully. Better yet, drain this first broth completely. If you do this, the soup will be more tender and without the characteristic duck smell.

You need to cook the broth depending on the age of the duck - from 40 to 60 minutes. This bird has quite tough meat, so you need to check it for softness from time to time.

While the duck is cooking, prepare the vegetables for the soup. Chop the onion, celery and carrots into small cubes; cut the carrots into larger pieces. When the broth is ready, strain it. Remove the meat from the bones and chop it finely.

Now all that remains is to put all the ingredients into the soup. Pour the onions and carrots into the boiling broth. You can also put meat there. Boil the mixture for 5 - 7 minutes and add the potatoes. Together with it, the soup should boil for about 8 minutes, after which you can pour noodles into it. Don't forget to taste for salt and add a little more salt if necessary. Keep it in the pan on the fire for another 5 minutes, check for doneness, and as soon as the potatoes and noodles are equally soft, you can turn it off.

The dish is ready! All that remains is to pour it into plates and invite the family to the table.

Duck soup with beans and mushrooms

This recipe is great for summertime. However, for such a dish you can use not only fresh mushrooms, but also frozen or dried ones.

For 1 liter of water you will need:

500 grams of duck meat;
one celery root;
1 parsley root;
200 grams of dry beans (that is, approximately 1 measuring cup);
100-200 grams of mushrooms (you will need a little less dried than fresh);
100 grams of sour cream;
1 tablespoon lemon juice;
salt and pepper to taste;
and, if desired, dill to garnish the dish.

Soak the beans in cold water 3 hours before cooking.

Place the meat, mushrooms, parsley and celery root cut into pieces into a pan, and add the soaked beans there. Fill everything with water, add salt and bring to a boil.

Remember that the foam that appears must be removed. Cook this soup over low heat for at least 40 minutes. When both beans and meat are ready, add sour cream to the dish and remove the pan from the stove. Now all that remains is to sprinkle the duck soup with spices, season with lemon juice and garnish it with dill on top.

Duck soup with cauliflower

Duck soup can be cooked not only over an open fire, but also in a slow cooker. This cooking method saves time and helps preserve all the beneficial properties of the ingredients. This is especially important for recipes for dishes that contain delicate vegetables such as cabbage, zucchini, peppers and others.

You will need:

500 grams of meat;
several large potatoes;
1-2 small onions;
1 carrot;
a handful of small noodles (about 4 tablespoons);
200 grams of cauliflower;
and the same amount of broccoli;
as well as salt and pepper depending on your habits.

Fill the meat with water, turn on the multicooker in the “Stew” or “Soup” mode and cook for an hour. Meanwhile, prepare the remaining ingredients. Cut the potatoes into small cubes, finely chop the onion. It is better to cut the carrots into thin rings, although those who do not like the persistent taste of boiled carrots can cut them into small cubes. Separate both types of cabbage into inflorescences.

Remove the finished meat from the slow cooker and add all the vegetables together to the broth. Boil them for 10 - 15 minutes, add vermicelli to the soup and bring the dish until cooked.

Don't forget to salt and pepper the dish.

Hearty duck soup

This dish is great for those people who have to work outdoors during the cold season. All recipes with peas are famous for their thickness and richness. They keep you warm and give you a lot of energy.

For the soup you will need:

duck meat (it’s best to take a whole carcass, although you can limit yourself to a regular soup set);
3 large onions;
2 carrots;
several cloves of garlic;
2 cups peas;
salt;
as well as bay leaf, black peppercorns and other spices you like.

If you wish, you can also take a few tablespoons of tomato.

3 - 4 hours before cooking, rinse the peas, fill them with cold water and let them brew. Then put it in a saucepan or kettle, fill it with several liters of water and wait until it boils. Then drain it and refill the pan. You need to cook the peas for at least an hour over low heat. While it's cooking, cut the duck into pieces.

Place the meat in the pan and simmer for about an hour until it is tender. Don't forget to put a small onion and some carrots in the water - they will help get rid of the musky smell. When the duck is ready, add coarsely chopped onions and carrots, peppercorns, bay leaves into the broth and cook for another 30 minutes. After this, you need to add cooked peas to the almost finished soup, season it with spices and tomato and, after boiling for a few more minutes to be sure, remove from the heat.

Not all peas can be laid out. Then the duck soup will not be too thick. The remaining beans can be used to make a puree or other main dish.

Duck, like other types of meat, has its own cooking nuances. Of course, duck soup can be cooked without knowing them.

However, these little tricks will help make the dish especially tasty, soft and aromatic:

Duck meat needs to be cooked much longer than chicken or beef. Therefore, during the cooking process, it is better to test the duck from time to time for softness. Otherwise, it may remain either too rigid, or, conversely, spread into separate fibers.
To make duck soup, you don’t have to take a whole carcass. The backbone, neck and giblets will be enough. And the breast, wings and legs can be used for other dishes. Many recipes involve using soup sets exclusively.
Duck meat, especially wild duck, has a not too noticeable but persistent swamp smell. Not everyone likes it. You can partially remove it by completely draining the broth a few minutes after boiling.
When cutting a duck, it is worth cutting out the fat glands that are located on the top of the tail. In general, they are harmless, but they give the meat, especially wild duck, a musky smell that is not pleasant to everyone.

The simplest recipes for duck soup include only meat and 1-2 types of vegetables (as a rule, these are onions and carrots, which are necessary for the duck to acquire a pleasant taste and smell). However, if desired, almost any kind can be added to such a dish cereals, potatoes and other vegetables, as well as seasonings suitable for meat.

Duck soup is an original first course that rarely appears on the menu of modern housewives. It’s not easy to cook it deliciously; you need to know a few secrets and tricks. You can cook soup from both domestic and wild duck.

Ingredients:

800 g duck soup set;
3 pcs. onions and carrots;
laurel;
pepper mixture;
salt;
200 g potatoes;
3 handfuls of egg noodles;
2 stalks of celery;
5 cm ginger root.

Preparation:

Fill the soup set with cold water. Boil.
Cook the duck for 5 – 7 minutes. Transfer the poultry pieces to a pan of clean water. Add 1 onion and carrot, 1 celery root, cut into 2 parts, bay leaf, salt, a piece of ginger cut into several parts directly in the peel.
Cook the duck until the meat is tender and easily separates from the bones.
Strain the broth. Remove the meat from the bones and return to the soup. Discard the rest of the grounds.
Cut the remaining vegetables into small cubes. Send into broth.
Cook until potatoes are soft.
Add noodles. Add salt and pepper. Cook for another 5 – 6 minutes.

Serve the finished duck noodle soup hot, garnished with chopped herbs.

Duck soup - 7 simple recipes for making delicious soup

Ingredients:

800 g duck soup set;
3 pcs. onions and carrots;
laurel;
pepper mixture;
salt;
200 g potatoes;
3 handfuls of egg noodles;
2 stalks of celery;
5 cm ginger root.

Preparation:

Fill the soup set with cold water. Boil.
Cook the duck for 5 – 7 minutes. Transfer the poultry pieces to a pan of clean water. Add 1 onion and carrot, 1 celery root, cut into 2 parts, bay leaf, salt, a piece of ginger cut into several parts directly in the peel.
Cook the duck until the meat is tender and easily separates from the bones.
Strain the broth. Remove the meat from the bones and return to the soup. Discard the rest of the grounds.
Cut the remaining vegetables into small cubes. Send into broth.
Cook until potatoes are soft.
Add noodles. Add salt and pepper. Cook for another 5 – 6 minutes.

Serve the finished duck noodle soup hot, garnished with chopped herbs.

A few secrets of delicious soup

The most delicious soup can be prepared from a young duck. In this case, the dish will turn out especially tender and cook quickly. If the duck meat is old, then it is advisable to pre-soak it for a couple of hours in salted cold water.

How long to cook a duck

When figuring out how long to cook a duck, you must first take into account the size of the carcass. The whole bird is cooked for at least 80 - 90 minutes, covered, over low heat.

If the duck was previously cut into pieces, then the cooking time can be reduced to 30 -40 minutes. During the process, it is advisable to remove excess fat from the meat.

Differences in cooking domestic and wild duck

Domestic duck can be boiled and baked without prior preparation. It is enough to rinse it well. With wild birds everything is somewhat more complicated. Its meat is tougher and has a specific smell.

Game must be plucked to remove any remaining feathers. For example, first pour boiling water over it, then scorch it over a fire and clean the surface. It is important to remove from the carcass the pellets remaining after the shot.

Next, the duck is filled with slightly salted water and placed in the refrigerator for 3 to 4 days. This will remove the fishy smell.

Source: https://CreativPortal.ru/sup-iz-utki-7-prostyh-receptov-kak-prigotovit-vkusnyj-sup/

How to cook in a slow cooker

Ingredients:

half a kilo of duck soup set;
2 potatoes;
250 g frozen broccoli;
250 g frozen cauliflower;
1 piece each carrots and onions;
4 – 5 tbsp. l. “cobwebs” (vermicelli);
cooking and a mixture of peppers.

Preparation:

Place the soup set into the bowl of the appliance. Cook in the “Soup” program for 60 – 70 minutes.
Wash the vegetables, peel if necessary, cut into small pieces.
Strain the finished broth. Return the meat removed from the bones to it. Add all vegetables, salt, peppers. You can take a special assortment of seasonings for the soup.
After a quarter of an hour, add vermicelli.
Cook for another 6 – 8 minutes.

There are other options for preparing duck soup in a slow cooker. For example, with tomatoes and red bell peppers instead of cabbage.

Pea first course

Ingredients:

450 g duck on the bone;
5 – 6 pcs. raw potatoes;
½ tbsp. split peas;
1 piece each onions and carrots;
fresh herbs;
bay leaf;
salt;
2.5 liters of purified water.

Preparation:

Pour water over the part of the duck on the bone and let it cook. After boiling, carefully collect the foam from the surface of the water, otherwise the broth will be cloudy.
Send washed peas to the duck.
Cook the cereal with the poultry until the two components soften.
Immediately after this add grated carrots and onion cubes. Add small potato cubes and bay leaves.
Add salt and cook until the vegetables are ready.

Pour the soup into portions, pour a small amount of chopped fresh herbs into each plate.

Onion soup with duck kebab

Ingredients:

450 g onions;
30 g granulated sugar;
15 g table salt;
150 g butter and 50 ml vegetable oil;
100 ml dry red wine;
1 tbsp. chicken broth and 50 ml beef;
50 g fried onions;
150 g duck fillet without skin;
30 g of onions fried in oil.

Preparation:

Grind the onion fried in oil through a meat grinder along with pieces of chicken fillet. Add salt. Form a long kebab, fry it in vegetable oil until golden brown. Then transfer to a mold and bake in the oven at 190 degrees for 6 - 7 minutes.
Finely chop the raw onion. Fry in the remaining vegetable oil until softened. Then add butter, sugar and make the onion fried.
Pour red wine into the vegetable. After the alcoholic beverage has evaporated, add beef and chicken broth. Boil the mixture until it has the consistency of a thick soup. Add salt.
Pour the finished dish into portions. Place a piece of kebab on each plate. You can use spices.

Garnish the onion soup with duck kebab with fries.

Recipe with mushrooms

Ingredients:

1 duck carcass;
5 – 6 potatoes;
2 onions;
5 pieces. champignons;
1 large tomato;
1 PC. carrots;
½ tbsp. round rice;
3 liters of water;
salt, pepper and spices;
dill, green onions, cilantro;
1 clove of garlic.

Preparation:

To prepare the soup, use part of the bird with the ridge, wings and several pieces of fillet.
Finely chop the duck skin and fry in the bottom of a thick-walled pan until it turns into cracklings.
Place chopped onions, carrots and prepared poultry parts into a container. Fry the ingredients together.
Fill everything with hot water. Cook the soup for 40 – 45 minutes. Add salt, spices, pepper, crushed garlic.
After the specified time has passed, remove the meat from the bones and return it to the broth along with the potato cubes.
After another 20 minutes, add washed rice, diced tomatoes and mushroom slices to the soup.
When all the ingredients become soft, remove the pan from the heat and sprinkle the contents with chopped herbs. Leave to sit covered for half an hour.

This simple soup recipe makes it easy to prepare a hearty lunch for the whole family using affordable ingredients.

Wild duck cabbage soup step by step photo recipe

Ingredients:

Wild duck - 2-3 pcs.
Onions - 3 pcs.
Carrots - 2 pcs.
White cabbage - half a fork;
Potatoes - 5 pcs.
Tomatoes - 2 pcs.
Garlic - 1 head.
Salt, black pepper - to taste.

After we were lucky enough to get three magnificent ducks, it was decided to cook cabbage soup from them , i.e. duck soup with cabbage and other vegetables necessary for cabbage soup, which by luck we all happened to have. It just so happened that exactly a year ago, for the opening of our rafting trip, I had already cooked approximately the same wild duck and goose soup, and this time, the previous recipe was simplified even more, and ordinary cabbage soup was cooked. Apparently, now duck soup will become our tradition when camping, but oh well, I’ll describe how to prepare it.

We carefully pluck and singe all the ducks,

After which, we go to the river, gut the game , scrape it, throw out everything unnecessary from it, chop off the wings, heads and duck legs, cut the duck carcasses into 4-6 parts, wash the bird well and fill it with cold, clean water. Then we make a fire and hang a cauldron of game over it to cook. While the wild duck is boiling,

Peel potatoes, onions, carrots and garlic,

And as soon as the water in the cauldron boils, thoroughly remove the foam and add half of one carrot, cut lengthwise, and half of one onion into the duck broth. Vegetables in the cauldron are needed to make the duck broth for soup the most delicious. Cook the duck in a cauldron for about an hour and a half, over moderate heat (so that it barely gurgles), remembering to remove the foam,

After an hour and a half, we catch the whole duck from the cauldron, cool it a little, after which we disassemble the duck meat and cut it into portions. Of course, if you don’t have as many birds as we did, you don’t need to do all this at all, but I needed a place for soup and the only way to get it was to sort through the bones of the duck... So, the duck was disassembled, all that was obtained was pure duck we send the meat back to the cauldron, and let it cook there over moderate heat , and at this time we will take care of the vegetables for the duck soup,

Cut the carrots into small strips,

And immediately, we send it to our duck soup and mix it,

Shred the cabbage as finely as possible, and...

Immediately after chopping, we also send it to the cauldron, mix the brew and proceed to the onions,

Cut the onion into small cubes,

And we send it to the duck soup, now we let our brew simmer for 10-15 minutes, and at this time, we continue to cook the remaining vegetables,

Cut the tomatoes into small pieces, and cut the garlic into thin slices,

Cut the potatoes into small cubes or sticks as you like,

And after 15 minutes of cooking the duck soup from the moment you add the onions into it, add the chopped potatoes to the cauldron,

And after another 20-25 minutes of gentle boiling of the soup, tomatoes and garlic are added the duck soup

Next, you can immediately add salt and pepper to the soup to taste.

Mix it well, let it brew for 10-15 minutes,

After which, duck cabbage soup can be poured into bowls and you can taste this wonderful, tasty and rich game soup!

With lentils

Ingredients:

½ kg of duck soup set (offal, wings, back, neck);
3 handfuls of lentils;
4 potatoes;
1 piece each onions and carrots;
coarse salt;
½ bunch of dill;
1 bay leaf;
5 peas of allspice.

Preparation:

Rinse the soup set and add water. Cook the bird over medium heat for about an hour. Be sure to remove any foam that appears.
Remove meat from soup. Add lentils.
After 10 minutes, add all the vegetables, cut into small pieces, into the broth.
Return poultry pieces removed from bones.
Add bay leaf, salt, allspice.
Cook the soup until the vegetables and meat soften.

Pour the dish into plates and sprinkle with dill.

Buckwheat duck soup

Ingredients:

450 g duck;
3 liters of filtered water;
150 g onion;
100 g carrots;
100 g sweet bell pepper;
400 g potatoes;
100 g buckwheat;
50 g dill;
salt and spices.

Preparation:

Skim excess fat from duck meat.
Rinse the carcass and place in a saucepan. To fill with water. Leave to cook for 70 - 80 minutes.
Peel and finely chop all vegetables. Chop the dill.
Add vegetables and herbs to the already prepared duck.
Add washed buckwheat, salt and spices.
Cook the soup until the potatoes are soft and the cereal is ready.

Serve with sour cream or mayonnaise.

How to cook “Wild duck soup”

1. To prepare, take the duck and chop it into several portions with a knife. At the next stage, you need to pour boiling water over the duck and bring the water to a boil. Add salt; when cooking, do not forget to skim the foam from the broth. It is recommended to cook for 1-1.5 hours, it all depends on the type of meat.

2. Then peel the onion and cut into small cubes, do the same with the carrots.

3. Then comes the turn of potatoes. It also needs to be washed, peeled and cut into small pieces.

4. Half an hour before the duck is ready, add onions and carrots to the pan and cook for about ten minutes.

5. After this, add the potatoes, everything should boil for another fifteen minutes, add a little sour cream, bring to a boil.

6. Add finely chopped tomatoes, salt and pepper to taste to the already prepared soup. Prepare the greens and add them to the soup just before serving.

A few secrets of delicious soup

How long to cook a duck

When figuring out how long to cook a duck, you must first take into account the size of the carcass. The whole bird is cooked for at least 80 - 90 minutes, covered, over low heat.

If the duck was previously cut into pieces, then the cooking time can be reduced to 30 -40 minutes. During the process, it is advisable to remove excess fat from the meat.

Differences in cooking domestic and wild duck

Domestic duck can be boiled and baked without prior preparation. It is enough to rinse it well. With wild birds everything is somewhat more complicated. Its meat is tougher and has a specific smell.

Duck has moderately fatty meat; broths based on it are very nutritious and aromatic. Soups made from wild duck, which is not as fatty as domestic duck, are especially appreciated.

Duck soup can be prepared with absolutely any vegetables, cereals, pasta or mushrooms. The cooking recipes are simple, so even novice cooks can master them.

A hot wild duck dish is prepared quickly from a simple set of ingredients. This simple recipe will be a godsend for every housewife.

Ingredients

400 g duck;
1 carrot;
500 g potatoes;
1 onion;
50 g sour cream;
3 tomatoes;
2 bunches of fresh herbs;
0.25 tsp black pepper;
1.5 tsp. salt;
2 liters of drinking water.

We wash the carcass, cut it into portions, and place it in a saucepan. Pour boiling water over the bird, skim off the foam and cook at low simmer for an hour and a half.

Peel the onions and carrots, cut the vegetables into cubes. We also peel the potatoes and cut them into slices. 1 hour after the broth boils, put the onions and carrots in the pan.

After 10 minutes, add the potatoes, stir, cook for another quarter of an hour. Then add a spoonful of sour cream and bring to a boil.

Set the finished soup aside, add chopped tomatoes, chopped herbs and spices to taste.

Second recipe: Peking duck

In Beijing, this dish is one of the most popular, just like duck with apples in Russia. There are two ways to prepare it. First: this is when the duck is cooked over an open fire in a suspended state. And the second, in the oven, at a gradually lowering temperature. At home, duck is prepared using the second method. The meat also turns out very tasty, juicy and aromatic, with a crispy crust. These two methods are absolutely not inferior to each other.

How to cook: fatty and meaty duck (3 kg) needs to be defrosted, very thoroughly cleaned of feathers and rinsed well under water. Excess fat must be trimmed from all places. Then pour boiling water over the duck and rub thoroughly with sherry both inside and outside. After 10 minutes, coat the entire duck with salt, put a glass inside (afterwards the liquid must be drained periodically) and put in the refrigerator for approximately 11-12 hours.

After the time has passed, take out the duck, coat it well with honey and put it back in the refrigerator for 10-12 hours. Then you can start baking the duck. Heat the oven to 170-180 degrees. Pour a medium amount of water into a baking tray, place the duck and cover it well with foil. Bake for approximately 70 minutes. Then you need to mix 3-5 tablespoons of soy sauce, 1 tablespoon of ginger powder and 1 tablespoon of sesame oil. Remove the duck from the oven, remove the foil and spread with this mixture. Then put in the oven for 20-30 minutes. at a temperature of 260 degrees. If the duck burns, it is better to lower the temperature. After the specified time, remove the duck and coat it evenly on all sides with soy sauce and then honey and bake in the oven for 10-15 minutes until a beautiful crispy crust appears.

Ready!

This recipe is, of course, heavier than the first. But it's worth it. The chicken turns out very tasty, and for more flavor you can sprinkle it with herbs. There are easier recipes for preparing this dish. but it won't be as tasty.

Therefore, do not spare your time and effort and prepare according to the recipes written above.

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