Tasty stewed meat on counters shops meets very seldom, but it can be prepared and independently. There are several recipes, it will be necessary to choose the most suitable. It is possible to try to make stewed meat from a duck, it will become good addition to any soup or ragout.
Stewed meat from a duck in an oven
Preparation of stewed meat in an oven, will require 1 ducks, a black pepper by peas, bay leaf, spices, water. As soon as all ingredients are on a table, it is possible to start cooking of a dish.
It is necessary to sterilize 4-5 half-liter cans, to wash out a bird then she is dried and cut by small pieces. Now on a bottom of the sterilized cans bell pepper and several laurel leaflets gives all the best. Further meat pieces are added some salt, put in banks and filled in with water. From above the neck will be required to be closed densely a foil. Now cups are put in a deep pan which is located in a cold oven. In it it is necessary to expose temperature of 180 degrees and to stew a duck 3 hours. As soon as this time expires, banks should be rolled up covers and to turn upside down before full cooling. Stewed meat is ready, it can be stored 6 months.
The recipe of stewed meat from a duck in a pan
Some hostesses are afraid to leave banks in an oven for 3 hours as is probability that they can explode. In this case it is possible to prepare this dish in a pan, and then to spread out on banks. However the recipe of stewed meat is a little another as several ingredients are added. So, the following components will be necessary for preparation of stewed meat from a duck: 1 duck, water, black pepper peas, 1 carrots, bay leaf, spices, fresh parsley, 1 bulb. At first it will be required to take a duck and to process her, having deboned also a streak. Fillet needs to cut on small pieces then it is shifted in a pan. Meat should be filled in with water so that it covered it on 1 cm, and to put everything on fire. After boiling it is necessary to scum accurately risen to the surface, to add bell pepper, carrots, the peeled onions and it is a little parsley. The duck has to cook on slow fire 3-4 hours. In 2 hours the dish is salted to taste and from it carrots and onions clean up. As soon as meat becomes soft, it should be salted still if necessary and to throw a lavrushka into broth. After that stewed meat has to cook 20 more minutes then leaflets are thrown out. At the end of preparation broth has to remain level with meat. Now, without switching off a plate, it is necessary to get carefully pieces and to spread out them on banks, the gulf to the edges broth. After that they are closed by a tight cover, turn over and left to cool down.