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Duck recipe in red wine

Duck recipe in red wine


Duck — about 1.2 kg
Carrots — 1 large (or two medium)
Onions — 1 pc.
Garlic — several denticles
Wine — 300-400 ml
Water — about 1 cup
Flour — 2 tbsp. L.
Spices — salt, dried herbs, black pepper, others as desired
Greens — dill, parsley on several branches

How to cook a duck in wine:

Cut the duck into portions, rinse under running water, if necessary — scrape the skin with a knife. If there are a lot of fat on the pieces, the excess can be cut. Bird dried, sprinkled with salt and pepper.
Preheat the frying pan and lay the duck on a dry surface, without oil. It is best to fry in two or three batches, depending on the size of the pan, there should be a small distance between the pieces. Fat will start to be allocated, after occurrence of a golden crust it is necessary to turn and fry the second party. Fry better on high heat, but watch out so as not to burn.
In the meantime, peel the onions and carrots, cut into large pieces, as during the quenching the onion will practically dissolve, and the carrot will become soft and delicious. Garlic clean and slightly press down each denticle, not necessarily cut.
Transfer the duck from the frying pan to the scallop, pour the fat, add the vegetables and wine. Warm up a little, add as much water as possible to cover all the pieces, but no more. Heat to near-boiling and reduce heat. Stew for 1.5-2.5 hours over low heat, periodically pouring water if necessary. A sign of readiness: the meat is soft, easily lagging behind the bone.

By the way, if you do not have a bride, then you can put the bird out in a frying pan.

Duck, stewed in slices, can be served with a variety of side dishes, including boiled potatoes, rice, stewed vegetables. Before serving, you can sprinkle the dish with herbs and pour the wine sauce left after extinguishing.

Duck recipe in red wine


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