Duck Aspic (Kholodets)
A tasty, lean poultry aspic — go ahead and make it! Duck aspic is good for both everyday meals and the holiday table, and it's especially fitting for the winter holidays — New Year's and Christmas. Serve it with sharp sauces, horseradish, or mustard. To make the broth rich, nourishing, and aromatic, you add vegetables — carrot and onion — left whole rather than chopped; they're removed and discarded after cooking. The secret to a clear, light broth is simple: never let it boil hard. Keep it at a gentle simmer.
Ksi-ksa
Recipe author
Duck Aspic (Kholodets)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
15 g
Fats 66 %
33 g
Carbohydrates 4 %
2 g
359 kcal
GI:
100
/
0
/
0
- Making aspic isn't hard — just prep your ingredients and get going. A farm-raised duck will take longer to cook than usual. Doneness is easy to check: the meat should come away from the bones easily. As for the gelatin, prepare it according to the package directions. Instant gelatin is usually dissolved in a glass of hot broth and then stirred into the pot (never boiled). Plain granulated gelatin is covered with a glass of cold water or broth and left to swell for 5–10 minutes, and only then stirred into the broth. 1. Wash, clean, and cut the duck into pieces. Put them in a large pot and cover with cold water so it more than covers the meat. 2. Set the pot over the heat, uncovered. When the broth comes to a boil, skim off the foam with a slotted spoon, lower the heat, and cook for half an hour. 3. Meanwhile, peel the carrot and onion and rinse them under running water. After that half hour, add the vegetables to the pot and salt the broth to taste. Keep cooking until the meat is done, about another hour and a half. 4. Take the cooked meat out of the broth and set it in a bowl. Add ground black pepper and the bay leaves to the broth. Peel and press the garlic, and add it to the broth too. 5. Simmer the broth for five minutes, then turn off the heat. Strain it through a fine sieve, first removing the vegetables — you won't need them anymore. 6. Stir the gelatin into the strained, still-hot broth until fully dissolved. If any lumps form, strain again. 7. Pull the cooled meat apart into thin strands with your hands and divide it among molds — deep bowls or one large dish, whatever you prefer. 8. Pour the broth over the meat. Let it cool to room temperature, then refrigerate for 4–6 hours, until fully set. If you set it in one container, cut it into portions to serve. If you used molds, unmold each one by dipping the base briefly in hot water and turning it out onto a flat plate — the bottom will loosen and the aspic will slide right out. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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