Homemade Canned Duck
Homemade canned stew is the best — at least that's what my kids always say!
Aselek
Recipe author
Homemade Canned Duck
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
16 g
Fats 70 %
38 g
Carbohydrates 0 %
0 g
405 kcal
GI:
0
/
0
/
0
- A work friend shared her recipe for homemade canned duck with me. She walked me through every detail and showed me how to make it at home, and the result was amazing. Here's the gist of what she told me. Clean the scalded duck carcass, removing any quills and feathers. Cut it into small pieces, wash them, and pat dry with a paper towel. Into sterilized 1-quart (1-liter) jars, put 2 medium bay leaves (or 1 large one) and 7 black peppercorns on the bottom. Salt the meat, figuring about 1 teaspoon of salt per 2 pounds (1 kg). Fill some jars with pieces of meat and others with wings, gizzards, feet, and heads — everything goes into the stew except the liver. Top off the jars with boiled water and cover each one with a piece of foil. Set all the jars in a deep baking pan and place it in the oven. Turn the oven on only after the jars are inside; set it to 350°F (180°C) and keep them there for about three hours. Take the jars out and seal them right away in the usual manner (the lids must be sterilized). One tip: set the jars on the lowest oven rack — they won't fit anywhere else anyway!
Caloric content of the products possible in the composition of the dish
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Category I duck - 405 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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