Stewed duck in tomato-soy sauce with orange peel. By adding unusual spices, the dish acquires a completely different piquant taste. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Duck is considered a festive dish. Since it is not permissible for everyone to buy a carcass of birds. Usually, for a solemn event, it is baked whole in the oven. But today I want to propose to cook an alternative recipe - let stew duck appear on the table. You can cook it in sour cream, your own juice, with spices, with cabbage. But I suggest making it in a delicious tomato-soy sauce with orange peel. But before starting cooking, I will share with some recommendations and tips.
- There should not be a lot of sauce, and also do not add water. Otherwise, the bird will not be stewed, but boiled.
- Salt and season with spices after the duck fat has melted.
- Buy a carcass weighing no more than 2.5 kg. If its weight is more, it means that the bird is old, and accordingly the meat will be tougher.
- If, nevertheless, it was not possible to purchase a young bird, then place the old bird in a bowl with mineral water for 12 hours. This will make the fibers softer.
- Use cast iron cookware for cooking. It has heat-retaining properties and the meat will cook faster in it.
- You can buy fresh or frozen duck.
- Defrost the frozen carcass correctly: for a long time - first in the refrigerator, then at room temperature.
Following all the tips, you will get poultry meat very tender, aromatic and tasty. And to shorten the cooking time, cut the carcass into smaller portions.
- Caloric content per 100 g - 242 kcal.
- Servings Per Container - 3-5
- Cooking time - 2 hours
Ingredients:
- Duck - 0.5 carcasses
- Dried plums - zhmenya (optional)
- Ground black pepper - a large pinch
- Vegetable oil - for frying
- Tomato sauce - 50 g
- Dried orange peel - 1 tsp
- Soy sauce - 50 ml
- Salt - 1 tsp or to taste
Step-by-step cooking of stewed duck in tomato-soy sauce with orange zest, recipe with photo:
1. Pour soy sauce, tomato paste and dried orange zest into a bowl. Add salt, black pepper and whatever spices you like best.
2. Stir the sauce until smooth.
3. Add dried plums and stir again. If no dried plums are available, use regular prunes.
4. Peel the duck of black tan, remove the inner fat and cut into medium sized pieces. If you wish, remove the skin from them, this will make the dish less greasy. it is in the peel that the bulk of the cholesterol is found.
5. Heat vegetable oil in a skillet and add pieces of meat to fry.
6. Set the temperature to high so that the pieces quickly brown. This will allow you to keep all the juiciness of the meat in pieces. Turn it over periodically. Cook for about 10 minutes.
7. Transfer the cooked sauce to the skillet.
8. Stir and boil. Cover the pan with a lid and simmer the meat over low heat for 1-1.5 hours. The longer you cook it, the softer it will be.
9. Serve the duck hot. Serve any porridge, spaghetti or mashed potatoes for a side dish. Although simply with a fresh vegetable salad, the dish will be very tasty.
See also a video recipe on how to cook stewed duck in soy sauce.
