Duck broth

Duck broth

Duck rarely appears on the table with most of our compatriots. The reason is that this bird is not cheap, and many families prefer more affordable chicken meat. But if the duck was in your fridge, you will surely find a use for it. You can fry it, bake it, make a stew of it, cook soup. Duck broth is rich, fragrant and healthy. It can be used as a basis for various dishes or served as an independent dish. Some housewives are afraid of cooking it, thinking that it can turn out to be greasy, muddy and having a not very pleasant aroma. These troubles can be avoided if you know the secrets of cooking duck broth.

Cooking Features

The technology of cooking duck broth is almost identical to the technology of cooking this dish from chicken, but it has several subtleties. If you do not know them, the dish will turn out far from what the hostess dreams of.

  • Do not boil broth from a wild duck. Even if you soak it in acidified water, the decoction from it will have an unpleasant smell. Wild duck meat will remain tough and dry. Use this trophy is better for cooking other dishes, but not for cooking soup.
  • Wings, back, neck and other parts that were left from the poultry carcass after cutting it for stews or other dishes are perfect for making duck broth. However, if you plan to serve broth or soup based on it with meat, it makes sense to use duck leg or breast for boiling broth.
  • When preparing a bird for cooking broth from it, make sure that there are no feathers left on the carcass. Rinse the duck well, pat dry. Be sure to cut the fat, because with it the broth will turn out to be cloudy and too high in calories.
  • The smaller the duck pieces, the faster they will brew. However, if you want to get broth as rich as possible with useful elements, you need to cook it as long as possible. The average cooking time for duck broth is 1, 5 hours.
  • If your goal is to get rich broth, pour the bird in cold water and bring it to a boil. If you put the duck in the already boiling water, its meat will remain more juicy, but the broth will not be so strong.
  • Many people advise after boiling the water in which the duck is boiled, drain it, wash the pieces of the bird, fill it with clean water and cook already in it. This technology allows to obtain a more transparent and dietary broth.
  • When cooking broth from a duck, it is very important to carefully remove the foam that forms on the surface. Vegetables and roots are laid after the foam ceases to form.
  • Spices are added to the broth 30-60 minutes before it is ready. At the same time it can be salted.
  • If you brown the vegetables in a dry frying pan before adding the broth, the broth will become more appetizing.
  • If the broth in the pan boils violently, it will be cloudy as a result.
  • Even properly cooked duck broth must be drained, only then it will look really appetizing.

If you serve broth as a separate dish, sprinkle it with greens, add croutons or cakes.

Classic duck broth recipe


  • duck (neck, wings, or other parts) —0.3 kg;
  • carrots - 100 g;
  • onions - 75 g;
  • black pepper peas - 2 pcs .;
  • bay leaf - 1 pc .;
  • water - 2 l;
  • salt - to taste.

Preparation Method:

  • Rinse the pieces of duck, put into the pan, cover with cold water. It is better to use filtered water, not liquid from a faucet.
  • Put the pan on high heat, bring its contents to a boil.
  • Turn down the intensity of the flame. Boil, removing the foam, until it ceases to protrude on the surface.
  • Wash vegetables. Scrape and dry carrots with a napkin. Cut along.
  • Onion, without peeling, cut in half.
  • Preheat a dry skillet, lay the vegetables on the cuts down on it. Cook until they turn black.
  • Put the vegetables in the pot with the boiling bird.
  • Half an hour after adding the vegetables, put the spices in the saucepans, add salt. Consider that some of the water in the process of subsequent cooking boils away, so there is a risk of salting the dish.
  • Half an hour after adding vegetables, cut a piece of duck in the tendon area to make sure it is ready. If you find there is pink juice, you need to continue cooking.
  • Strain the broth. Discard used vegetables. Poultry meat, separated from the bones, finely chop and return to the broth.

It remains to boil the broth for 5 minutes so that it does not spoil, and you can use it for its intended purpose.

Strong duck broth


  • back of a duck and other parts - 0, 5 kg;
  • water - 2 l;
  • garlic - 1 head;
  • celery stalk - 50 g;
  • carrots - 100 g;
  • allspice - 2 pcs .;
  • black pepper peas - 5 pcs .;
  • bay leaf - 2 pcs .;
  • salt - to taste.

Preparation Method:

  • Pour the washed up duck pieces with water and bring to a boil over medium heat.
  • Cook for 10-15 minutes, removing the foam, reduce the intensity of the flame. It is necessary that the soup cooked, barely gurgling.
  • Disassemble the garlic into cloves, peel them all, put them in the pan.
  • Peel the carrots, cut into large circles, send to the rest of the ingredients.
  • Wash the stalk of celery, divide it into pieces of 2-3 cm with a knife, lower it into broth.
  • Cook the broth for half an hour, add seasonings to it, salt it to taste.
  • Continue cooking for an hour.
  • Strain the broth.

Broth prepared according to this recipe is nourishing and fragrant. Garlic croutons or pampushkas will be an ideal complement to it.

Diet broth from duck


  • duck breast fillets - 0.5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • fresh dill - 50 g;
  • water - 2 l;
  • salt - to taste.

Preparation Method:

  • Wash the fillet of the bird, fill it with water, bring to a boil. Cook for 5 minutes, drain the water, wash the meat and return to the pan, pour a new portion of water.
  • Wash and clean the vegetables, cut in half. One half of the carrots and onions put in a pan with a duck.
  • Wash the dill, separate the leaves from the stalks. Put the stems in a saucepan with the rest of the ingredients.
  • Bring the contents of the pan to a boil and cook for an hour.
  • Strain the broth.
  • Cool the meat, cut into small pieces, return to the pan.
  • Cut the remaining vegetables into small cubes, put them in broth.
  • Bring the broth to a boil, cook for 20 minutes, remove from heat.

When serving broth to the table, sprinkle it with chopped dill. This dish is obtained useful and not too high in calories, it can be recommended for diet food.

Duck broth is no less tasty and fragrant than chicken. He is satisfying and helpful. It can be included in the diet even by people on a diet.

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