Composition / ingredients
Step-by-step cooking
Step 1:
How to make a duck in a cauldron on a fire? Prepare the bird first. If you have a homemade duck, then the finished dish will turn out insanely delicious, but you can also use a purchased carcass. So, pluck the domestic duck, gut and scorch the remains of feathers and fluff. Wash the carcass thoroughly and dry it. Cut the bird into small portions. If your duck is frozen, then it should be thawed at room temperature in advance.
Step 2:
Prepare the rest of the ingredients needed for the recipe. Peel the onion and garlic, rinse in cold clean water and dry with paper napkins. The amount of onion and garlic may vary according to your taste preferences.
Step 3:
Chop the onion into thin rings or half rings. Chop the garlic arbitrarily. These can be very small pieces, or larger.
Step 4:
Light a fire, install a cauldron.
Step 5:
Pour vegetable oil into the cauldron and wait until it warms up well. Pour hot oil over the edges of the cauldron with a slotted spoon. Send the duck to fry.
Step 6:
Constantly stirring, cook the meat over high heat until it turns brown.
Step 7:
Send half the chopped onion and all the garlic to the duck. Add salt to taste. Stir-fry everything together for about 5 minutes. When the onion turns golden, turn down the flame of the fire (remove a few logs from under the cauldron). Pour a little water into the cauldron (literally half a cup or a little more), cover the cauldron with a lid and simmer the duck and onion over a low fire until the meat is ready. The recipe used a young duck, so 20 minutes was enough.
Step 8:
Next, open the lid. If there is liquid left in the cauldron, evaporate it. Add wood to the fire. Send the remaining onion and your favorite seasonings to the duck. Ground black pepper is ideal. Stirring constantly, cook the duck for about five more minutes. The onion will become a little softer and acquire an appetizing shade. Sprinkle the finished dish with fresh herbs.
Step 9:
Serve until it's cold!
If you don't have a very young duck, then the cooking time will increase. In this case, in step number 7, initially pour a little more water, or in the process of extinguishing, periodically open the lid and check whether the meat burns. If necessary, add a little water.
Bon appetit!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
