Than duck soup is better baked for the holiday bird Bashny.Net

Not every delicacy requires a lot of ingredients. This will be confirmed, for example, by fishermen or hunters who are not engaged in culinary delights in the field. As my grandfather, who is from Altai, used to say: “Bread and porridge are our food.” I did not forget to tell you how they cooked. duck.



Editorial "Site" I found a similar recipe in distant Yakutia. There, in the remote taiga, on the hunt, too, with cakes especially not dispersed. Hunters sometimes beat, then eat and eat. Fishermen, by the way. Kazan on fire, a couple of fishes and bay leaf. The recipe for duck soup is also not too intricate.



It is clear that you will not find a wild duck in the city with fire during the day, and the gas stove does not pull on the fire at all. However, the soup is amazing - you can get enough of it for the whole day. It should be noted that duck fatter than wild, so you will need to take care to remove excess fat.



The ingredients

• 1 duck
• half-pack
• 3-5 bay leaves

Duck soup

1. Particular attention should be paid to the carcass itself. Like wild duck, homemade must be washed well, and ideally, let it stand in cold water for about an hour and then wash.
2. In the soup usually go wings, legs, neck and back. The duck is divided into parts just like the chicken. All visible fat is better to remove, because it will be in excess. “Pop”, which is tail, throw away, it will not be useful for anything.
   
   
   
   
3. Lay the pieces of duck tightly in the pan and pour water so that it barely covers them, this will provide nuclear decoction. After boiling, be sure to remove the foam and slightly salt. Now leave the duck on a slow fire for about an hour and a half.
4. You need to be prepared for the fact that the meat will be tough, but cooking the duck longer does not make sense - it will not become softer. Therefore, you do not need to be sad - get a ready-made duck from a pan and remove the fat that floats on top. Do it or the soup will be too fatty.
   
   
   
   
5. When you take out the duck, fall asleep in the broth of noodles and throw the bay leaf - you have to endure for ten minutes. The soup is ready, you can serve. Usually the duck goes separately, and the soup in the bowl. We can take a sample!

We'll sell you a little secret. In order for the soup to get a taste of hunting, prepared pieces of duck first roast in a thick pan. So the duck and the smell will get interesting, and fat He will. Then cook, the taste will be stunning! Wish you a good appetite!



As you can see, cook. duck It's easy! Be sure to write in the comments how you make a similar soup and what recommendations you can give. From us as a gift a great link to an article on how to cook a duck with apples in the oven. Thank you for staying with us!