Dishes from the wild duck. Tasty and healthy

Unlike poultry, wild individuals feed exclusively on natural food and live in a natural environment. It is not surprising that the taste of game is much more intense, its meat is darker in appearance and denser, and therefore it is somewhat more difficult to digest.

The domestic bird has become a habitual product for us, but the usefulness of such meat is sometimes questioned. So, the dishes from the wild duck and the domestic one obviously differ both in taste and in smell, and the household will certainly appreciate it. However, many mistresses categorically refuse and even forbid husbands-hunters to bring booty home. And often the problem is that they simply do not know how to cook a wild duck correctly, to eliminate its natural slightly unpleasant smell, to clean from feathers and gutting, to combine with other products for a better taste, and also how to serve your loved ones.

In the preparation of the carcass - in plucking, singing and chopping - men will help. And then the landlady will certainly agree to prepare fragrant nutritious dishes from the wild duck. They can be done both in nature and at home.

Recipe

The best way is preparing a wild duck in the oven. The recipe at the same time resembles the usual roast, but it has a number of features. First, in order not to spend a lot of time and effort on careful plucking, it is much easier to remove the skin from one or two birds. Then the carcasses are washed under running water and soaked while preparing the remaining products.

Mine and crush one hundred and fifty grams of any edible mushrooms, two or three medium bulbs, carrots are cleaned and cut into circles, and potatoes - cubes.

Dishes from the wild duck for quite some time are prepared because of the density of the muscular tissue of the free bird, so we choose ceramic pots for the oven. Thus, all products will slowly languish, and the useful properties of game and vegetables will not be lost.

To begin with, heat the onion and mushrooms to a golden color, then carrot until softening, then add a piece of butter. When everything is ready, sprinkle the resulting mass of a pinch of salt and black pepper. We put it aside. At this time we process the carcass: cut them into convenient pieces, put them in a deep cup and generously weave the salt, black and hot red pepper, you can also add fragrant ground. We leave it so marinated for another 20-30 minutes, after which we cook them on hot oil until a ruddy crust. Next, remove the duck from the frying pan, and on the remaining juice after it, fry potatoes. So, all the ingredients of our dish from the wild duck are ready to be placed in the pots.

At the bottom pour a little bit of oil, put the pieces of the bird. The second layer - potatoes, the third - sliced garlic. The fourth layer is fried mushrooms and vegetables. Evenly distribute, pour a little water (to the edges of the pot still left 4-5 centimeters), close and put in the oven until ready. When serving, decorate with herbs and sprinkle with spices to taste. Bon Appetit!