Usually the duck is sold already without plumage and gutted, ready to use. But let’s quickly see how to clean the duck in just a few steps if you bought it whole.
Eliminate the feathers; Carefully wash the plucked duck, dry it and place it on a work surface. Cut with a knife near the chest and extract the entrails and the goiter and remove the excess fat. Rinse well and drain excess water. Keep the liver aside, you can use it to prepare a delicious paté. Below is the recipe.
Wash and dry the duck’s liver, cut it into thin slices and marinate it with 4 sage leaves, a pinch of black pepper and 500 ml of milk for 3 hours.
Chop an onion and brown it with 2 tablespoons of butter. Add the drained liver and brown 5 minutes. Wet with the liquid from the marinade and cook until the meat is tender.
Pour the mixture into a blender and add 1 teaspoon of salt. Press the button until you get a smooth cream.
Arrange the paté in a bowl and enjoy it with crispy slices of toasted bread and a drizzle of butter or extra virgin olive oil. Doesn’t it seem like an excellent idea for your appetizers and aperitifs?
You can use duck meat for the preparation of several quick second courses. Let’s see some tasty recipe with chopped duck.
Duck meat has a sweet and delicate taste that goes well with potatoes, but also with vegetables such as peppers. You can prepare the stewed duck with peppers in just a few steps.
Cut a clean and ready-to-use duck into pieces: separate thighs, chest and wings, as you do with chicken.
Prepare a sauce with 1 white onion and let it dry in the pot.
Wash two yellow peppers, remove the seeds and cut them into large pieces. Add the duck in pieces, add salt, add pepper, thyme and brown.
Add the vegetables in pieces and cook for 5 minutes on a high flame. Cover with a lid and cook over low heat for an hour.
If necessary, add half a glass of water to help cooking.
Still with the duck in pieces you can make a tasty single dish based on rice.
Wash the duck pieces, dry them and cut them into half-breasted cubes. Marinate the other parts with olive oil, lemon juice and thyme.
Brown thighs and wings in a pan with 4 tablespoons of olive oil and cook for half an hour with half a glass of water. Fry 1 onion in a saucepan, add the diced breast and roast it. Pour in half a glass of red wine and cook for 15 minutes. Drain the meat and set aside.
Toast 300 g of rice in the sauce left in the pan, add 200 ml of hot water and cook. The last few minutes add the duck morsels.
Remove from heat and stir in 50 g of taleggio and 20 g of butter. Serve the risotto with the roasted duck pieces. You can also serve duck with polenta or boiled potatoes.