The dispute over whether meat is good or not is a long time between vegetarians and meat eaters. Who is right is hard to say. But in order for cooked food to benefit, not harm, you need to properly combine the ingredients with each other.
Meat cooked with vegetables supplies the body with animal and vegetable proteins, carbohydrates, fats, amino acids and beneficial trace elements.
If the meat is fat, vegetables help better digestion of food. They have few calories, so the dish is not so heavy for the stomach and the whole organism.
Duck stew with vegetables: cooking details
- Fat duck meat just needs to be served with vegetables, and those that are easily digested and do not add kilograms in the form of extra centimeters at the waist and hips.
- Fat duck is better to stew than fry. Before extinguishing it is washed. If there is a lot of fat on it, it is cut off, and then used instead of butter, when browning vegetables.
- Duck can be stewed with any vegetables: potatoes, carrots, onions, zucchini, eggplants, as well as with cabbage, green peas, green beans and tomatoes.
- It is desirable to add a lot of greens in the finished dish with the duck. Spicy herbs improve the taste of meat, make it fragrant and nourishing.
- Using these or other vegetables, take into account their cooking time and add to the meat in turn. If you put all the vegetables at once, then in the end some will digest, while others will remain half-baked.
- Sour vegetables - tomatoes or sauerkraut - soften meat well, but slow down the process of cooking potatoes. Therefore, they are put soon after the potatoes or added to an almost ready dish after preliminary heat treatment in another pan.
- A duck with vegetables is cooked on the stove, choosing thick-walled dishes for this: a cauldron, a frying pan, a stewpan.
- Also, it can be cooked in the oven, multi-cooker, microwave.
Duck with vegetables, stewed in a cauldron (with green pepper and tomatoes)
Ingredients:
- duck - 1, 5 kg;
- tomatoes - 3 pcs .;
- bulb onion - 2 pcs .;
- garlic - 5 cloves;
- Bulgarian green pepper - 1 pc .;
- ground red pepper - to taste;
- salt - to taste.
Method of preparation
- Wash the duck thoroughly, wipe it with a paper towel, cut off the fat. Chop the carcass into pieces.
- Peel the onion and garlic, rinse with water. Finely chop the onion, chop the garlic with a knife.
- Wash tomatoes, cut into slices. Wash green pepper, cut the stem, remove the seeds. Cut into strips.
- Put in the cauldron duck fat, melt it before the cracklings. Remove the greaves and fry the onions in a fat until golden brown. Add red pepper and chopped garlic.
- Place the duck on the vegetables. Fill with hot water so that it lightly covers the meat. Close the cauldron lid, simmer the duck for 1 hour until soft. Salt it.
- When the duck meat is soft, put the tomatoes and peppers. Simmer another 15-20 minutes.
Duck with vegetables, stewed in a slow cooker (with pickles)
Ingredients:
- duck - 1 kg;
- salted cucumbers - 3 pcs .;
- cucumber pickle - 100 ml;
- tomatoes - 3 pcs .;
- bulb onion - 1 pc .;
- Bulgarian sweet pepper - 2 pcs .;
- refined sunflower oil - 1 tbsp. l .;
- flour - 1 tsp;
- salt - to taste;
- pepper - to taste.
Method of preparation
- Wash the duck, wipe it with a paper towel, cut it into portions.
- Cut the pickles lengthwise into two halves, remove the seeds with a teaspoon. Cut the remaining flesh into cubes. Put in a colander, pour boiling water.
- Peel the onion from the husk, wash, chop finely.
- Pepper wash, remove stalks and seeds. Cut into strips.
- Wash tomatoes, pour boiling water, wait 2 minutes, then rinse with cold water. Remove the skin. Cut the tomatoes into cubes.
- Pour oil into the bowl of the multicooker, heat it in the “Frying” or “Baking” mode. Put the duck pieces, fry until golden brown. Remove from the bowl on the plate.
- In the remaining fat, save onion with flour. Put the tomatoes and peppers, mix. Pour in the pickle.
- As soon as the liquid boils, turn off the slow cooker. Put the duck pieces and cucumbers. Lower the lid. Install the “Soup” program and simmer the meat for 1, 5 hours. Put salt and pepper in the middle of the cooking.
- Serve the stewed duck with vegetables and pickled cucumbers with crumbly rice, mashed potatoes, and hominy.
Duck with vegetables, stewed in the oven
Ingredients:
- duck - 0, 8 kg;
- onions - 1 pc .;
- tomatoes - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- eggplants - 1 pc .;
- garlic - 5 cloves;
- carrots - 1 pc .;
- duck fat or vegetable oil - 1 tbsp. l .;
- salt - to taste;
- ground black pepper - to taste.
Method of preparation
- Wash the duck. Cut into pieces. Put on a hot frying pan, fry from all sides until golden brown. Transfer to a stewpan. Add a glass of hot water. Cover the dishes with foil, put in an oven heated to 200 °. Simmer for 1 hour.
- While the duck is cooking, process the vegetables. Wash tomatoes, cut into slices. Pepper wash, cut off the top of the stem, remove the seeds. Cut into squares. Onions, carrots and garlic peel, rinse, cut into strips.
- Wash eggplants, cut into cubes, salt. Leave for 20 minutes. Then squeeze out, pouring juice.
- Fry onions and carrots in a pan with the remaining fat. Add pepper, eggplant and tomatoes. Fry it all together for 10 minutes. Salt, put ground pepper.
- Remove from the oven a saucepan with a duck, remove the foil. Put the vegetables on top of the meat. If the liquid has boiled away, pour some more water. Again, cover the pan with foil, put it in the oven. Simmer the duck with vegetables for another half hour.
- Sprinkle the finished dish with greens.
Duck with vegetables and soy sauce, stewed in a pan
Ingredients:
- duck - 0, 8 kg;
- bulb onion - 3 pcs .;
- carrots - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- bitter pepper - 1/3 of a small pod;
- soy sauce - 1 tbsp. l .;
- garlic - 3 cloves;
- sugar - 1/2 tsp;
- table vinegar - 1 tsp;
- salt - to taste;
- freshly ground ginger - 1 tsp;
- vegetable oil - 1 tbsp. l (if the duck is lean);
- cilantro greens.
This dish is moderately spicy and very fragrant due to ginger and coriander.
Cooking method
- Wash the duck. Cut into portions. Fold it in a dry hot frying pan and fry well to an appetizing crust. Transfer the meat to another skillet with high sides, add a little hot water, cover the dish with a lid and simmer on low heat for about an hour.
- Peel the onion and garlic, wash it and cut it into strips.
- Cut the pepper in half, remove the seeds. Be sure to do this in hot peppers, since it is the seeds that give it a burning taste.
- Clean the carrots, wash them, and rub them with a long straw on a Korean grater.
- Put the onion in the pan with the melted fat, fry until golden brown. Put the carrots and warm for 2-3 minutes. Add sweet pepper, hot garlic, grated ginger, salt and sugar. Stir.
- After 2 minutes, drizzle the vegetables with vinegar, pour in the soy sauce.
- When the duck is soft, add vegetables to it. Simmer on low heat for another 20 minutes. Sprinkle duck with chopped cilantro with vegetables, leave under a lid for 5-10 minutes.
Mistress to note
To make the meat juicy, and the vegetables are not digested, the duck is first cooked separately and only after softening is combined with roasted or fresh vegetables.
During quenching, cinnamon, cloves, curries, as well as Caucasian spices can be added to the duck: hops-suneli, adzhika, ucho-suneli.
Instead of water, meat can be poured with wine, vegetable broth, tomato juice.
