How to cook odorless, soft, juicy wild duck in the oven, slow cooker, campfire, frying pan

Publication in the group: Poultry dishes

Wild duck is considered more beneficial for the body than domestic duck, despite the fact that the carcass contains almost the same composition of nutrients. The benefits of wild duck fillet include lower calorie content (approximately 2 times) and lower fat content (approximately 6 times).

But there are also negative aspects to this type of meat, the main of which are increased fiber stiffness and the presence of parasites in unprocessed fillets. Therefore, in order for wild duck to benefit the body, it must be prepared correctly.

Classic recipe

You can cook a wild duck in a variety of ways (baking whole in the oven, frying or stewing in pieces in a frying pan, boiling for soup), but the most popular recipe is the recipe for cooking a bird carcass in the oven, so it is conventionally considered a classic.

What ingredients will you need?

To roast a whole bird (3 carcasses), you must have:

Recommended ProductsMass or number
Oregano in dry and crushed form2-4 g
Black pepper. It is recommended to chop it before cooking the duck, then the bird will be more flavorful. 1-2 g
Coarse sea salt30-40 g
Fresh lemon1/3 part
Kefir or yogurt without additives250 ml
Dark soy sauce (natural classic)50 ml

Kefir/yogurt can give the poultry fillet the desired softness and juiciness, and spices will hide the remaining unpleasant odor.

Step-by-step cooking process

The process of preparing wild duck from gutting to roasting consists of the following steps:

  1. Initially, the bird needs to be cleaned of feathers and down. To facilitate the process, the carcass should be thoroughly doused with boiling water. Additionally, the water will wet the fluff and it will not fly in the air.
  2. After this, the carcass must be singed. The process removes residual fluff. If the skin is damp, it is recommended to rub the bird with flour; this will ensure complete combustion of the residual fluff and facilitate the process of washing off the soot from the carcass.
  3. Next, the washed carcass needs to be gutted. First, you should cut off the head with a section of the neck, then the lower phalanges of the wings, and then the lower part of the leg joint. Only after this should the insides be carefully removed and the tail cut off. The procedure should be carried out carefully so as not to damage the gallbladder, since if it ruptures, the meat will become bitter. From the offal, it is recommended to leave the liver, heart and stomach for preparing additional dishes.
  4. The prepared carcass should be placed in a container with cold water and soaked for approximately 6-8 hours. It is recommended to change the water approximately every 1-1.5 hours. Soaking will remove any remaining blood and bad odor.
  5. The soaked carcass should be dried and rubbed with a mixture of salt, oregano and pepper (you should also rub it from the inside).
  6. Then each carcass should be sprinkled with lemon juice (squeeze 1/3 of the lemon), and the remaining zest and pulp should be cut into 3 parts and placed in the belly of the carcasses.
  7. Mix kefir/yogurt with soy sauce in a large container and place the carcasses in the marinade, carefully coat each bird with it outside and inside. Leave the duck to marinate for approximately 3 hours. It is recommended to turn the carcasses every 30-40 minutes so that the meat is marinated evenly.
  8. After 3 hours, transfer the carcasses to a baking container (the container must be pre-coated with oil).
  9. Seal the container with foil so that the meat cooks evenly and completely.
  10. Place the container with the carcasses in the oven and bake the contents for approximately 1 hour at 180 degrees.
  11. After 60 minutes, the duck should be checked for doneness. If the meat is still a little tough, it is recommended to pour the meat juice over the carcass, cover it again with foil and bake for approximately 20-30 minutes.
  12. Then you need to remove the foil from the container and place the duck to bake in the open so that the skin on the carcass gets a “tan.”

Remove the finished duck from the oven and place in a dish to serve.

Rules for serving duck, decoration

It is recommended to serve baked duck with a side dish of rice, buckwheat or potatoes. It is recommended to prepare the dish as follows: place a side dish on the bottom of the container, top the duck and pour the sauce (which was released during baking) over it, then sprinkle with herbs or lingonberries. You can place soaked apples or orange slices along the edges of the dish.

Recipes with photos

Eating the meat of this bird has a positive effect on the body of every person, so duck dishes simply must be included in your diet. There are many different recipes for duck soup, because every housewife loves to experiment with combinations of ingredients. Be sure to save this selection for yourself so that you can please your husband and children with a hearty duck lunch.

With game

To prepare such a dish, it is not necessary to light a fire, as hunters do in the forest. A tasty, unusual and rich wild duck soup can be cooked in the kitchen. For classic shurpa, it is recommended to use vodka, which makes its taste more pronounced, but if you are feeding a child, you may not add this ingredient when preparing it.


  • greens – 2-3 bunches;
  • garlic – 1 head;
  • tomatoes, carrots – 0.5 kg each;
  • potatoes – 0.7 kg;
  • game – 2 pcs.;
  • tomato paste – 6 tbsp. l.;
  • spices, vodka, salt - to taste;
  • bell pepper – 0.4 kg;
  • raw lard (pork) – 300 g.

Cooking method:

  1. Pluck the carcasses, singe off the remaining feathers, place in a 10-liter cauldron, add 6 liters of water. Add the peeled onion to the bowl and cook for at least 4 hours.
  2. Prepare vegetables and herbs: cut potatoes and carrots into large slices, onion into half rings, and also chop seeded peppers into half rings. Cut the tomatoes into large slices, chop one bunch of selected greens. Finely chop the peeled garlic cloves.
  3. Fry the lard, cut into strips, until you get cracklings.
  4. Place onion and carrots in a frying pan and fry a little.
  5. After 4 hours, when the bird is almost ready, add vegetables and lard to the broth.
  6. Add tomatoes and peppers and cook for another 20 minutes.
  7. Add the remaining spices, tomato paste, and garlic to the finished soup. Boil everything together for another 10 minutes.
  8. Before serving, let the dish sit for 5-10 minutes.

With noodles

Would you like to see such a beautiful dish on your dining table as in the photo? Duck and noodle soup is an amazingly healthy and tasty hot dish that children and adults will enjoy eating. It is worth noting that instead of homemade noodles, some housewives add regular vermicelli; the taste of the first course does not suffer at all from such a replacement.


  • dry spices - to taste;
  • onions, carrots - 1 pc.;
  • potatoes – 5 pcs.;
  • garlic – 3 teeth;
  • noodles (or vermicelli) – 2 handfuls;
  • duck carcass – 1 pc.;
  • greens (assorted) - to taste.

Cooking method:

  1. Let portioned pieces of meat cook for at least an hour.
  2. Add a whole onion, coarsely chopped carrots and potatoes, bay leaf, peppercorns. Bring the liquid with the food to a boil, cook for 20 minutes, then remove the onion from it.
  3. Add the noodles 8-10 minutes before the end of cooking. Season, add salt.
  4. Serve the first duck in portioned plates, season with pepper and sprinkle with herbs.


This is not to say that the dish turns out to be low-fat, but even if you are on a diet once, you can allow yourself to relax a little and enjoy such a delicacy. Pea soup with duck has the consistency of a cream soup, but its taste is simply divine, not to mention the aroma. Delight your household with a new dish by serving it at the dinner table.


  • thyme – 1 sprig;
  • onions – 2 pcs.;
  • croutons, herbs - to taste;
  • water – 1 l;
  • oil (vegetable) – 3 tbsp. l.;
  • pepper, salt - to taste;
  • duck (smoked) – 300 g.

Cooking method:

  1. Soak the washed peas in cold water. After 3 hours, rinse again and strain.
  2. Place the duck and peas in a pan with water and cook for about half an hour.
  3. Fry small onion cubes in oil.
  4. Remove the finished meat from the broth and cut into small pieces.
  5. Add thyme to the pan, boil together with the peas for 30 minutes, then remove the sprig from the water.
  6. Beat the finished peas until smooth using a blender and season.
  7. Add fried onions and duck pieces to the mixture.
  8. Serve hot, garnished with herbs and croutons.

In a slow cooker

With the advent of this kitchen appliance, preparing first, second courses and even desserts has become much faster. Duck soup in a slow cooker is easy to prepare, but not as fast as, for example, chicken soup, but the hot result that comes out in the end is worth the time spent. Try to cook the first one according to the presented recipe to please yourself and your household.


  • carrots – 2 pcs.;
  • potatoes – 470 g;
  • vermicelli – 1 handful;
  • duck – 0.5 carcasses;
  • salt, spices - to taste;
  • onion – 1 pc.

Cooking method:

  1. Place portioned pieces of meat, whole onions and carrots into a multicooker bowl filled with water. In the “Stew” mode, leave the ingredients for 57 minutes.
  2. Remove vegetables from water, discard onions, cut carrots.
  3. Simmer the broth with meat for another 20 minutes.
  4. Strain the broth, pour half into the bowl, add potato cubes, cook in the “Soup” mode for 55 minutes.
  5. After 25 minutes, add all the ingredients and add broth.
  6. 10 minutes before the end, add meat and herbs. Leave to sit on “Warm” for another 20 minutes, then serve.


Everyone loves to eat delicious food, and this also applies to first courses. Duck and rice soup will help diversify your daily menu. The hot dish turns out rich, satisfying and aromatic. Look at the photo to see how the dish will turn out in the end, and feel free to start cooking. Save this easy recipe in your cookbook so you always have it on hand.


  • onions, carrots - 1 pc.;
  • salt, suneli hops, pepper - to taste;
  • potatoes – 4 pcs.;
  • oil – 50 ml;
  • rice (round) – 100 g;
  • poultry – 0.5 kg;
  • green onions, dill - 1 bunch each.

Cooking method:

  1. Rinse the bird carcass well, place in a pan with cold water, and leave to cook for 1.5 hours. After boiling, reduce heat.
  2. Cut potatoes and onions into cubes, carrots can be finely chopped or grated.
  3. In a frying pan where the oil has already been heated, fry the onion and carrots and season.
  4. Remove the finished carcass from the water and wait until it cools a little. Separate the meat from the bones and chop finely.
  5. Add vegetables and potatoes to the boiling broth and cook for 20 minutes.
  6. Add washed rice, meat and some chopped herbs to the pan. Cook the ingredients for another 15 minutes.
  7. Before serving, garnish with the remaining herbs.

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On broth

You need to start preparing the first dish in advance - by soaking the pearl barley overnight. Duck broth soup turns out to be fatty and nutritious, so it is not recommended to eat it often for those who are on a diet or struggling with excess weight. However, the abundance of nutrients in the hot soup prepared according to this recipe obliges everyone to eat this soup at least once a year.


  • onions, carrots - 1 pc.;
  • water – 2 l;
  • laurel leaf – 1 pc.;
  • salt, parsley, pepper - to taste;
  • duck fillet – 150 g;
  • oil (olive) – 24 g;
  • potatoes – 650 g;
  • pearl barley – 70 g.

Cooking method:

  1. Soak pearl barley in cold water and leave overnight. Drain the liquid.
  2. Place the duck in a saucepan, pour boiling water over it, and leave until the water boils.
  3. Remove the duck fillet from the pan, rinse and chop. Return the meat to the pan, add new water, and cook for 40 minutes.
  4. Place potato cubes and pearl barley into boiling duck broth and cook for 20 minutes.
  5. Fry the onion and carrots, transfer the prepared vegetables to the pan, and boil everything together for another 15 minutes.
  6. When the soup is almost ready, add salt, add bay leaf, then stir and turn off the heat.
  7. Before serving, let the duck soup sit, then add chopped parsley to each bowl.

With mushrooms

Poultry can be used to prepare flavorful first courses. Soup with mushrooms turns out very tasty. It is worth noting that this kind of meat is a delicious product that raises hemoglobin levels, improves brain function, and has a calming effect on the nervous system. It also helps to stabilize vision, which is also important these days.


  • porcini mushrooms (dried) – 50 g;
  • assorted mushrooms (fresh) – 350 g;
  • garlic – 4 teeth;
  • ginger root – 1 pc.;
  • onion, celery stalk, carrots - 1 pc.;
  • oil (drain) – 2-3 tbsp. l.;
  • duck carcass – 1 pc.;
  • shallots – 3 pcs.;
  • black pepper (peas) – 6 pcs.;
  • thyme (fresh) – 3 stems;
  • laurel leaf – 1 pc.;
  • parsley root – 4 pcs.;
  • salt, spices - to taste.

Cooking method:

  1. Pour cold water over the pieces of meat and cook over low heat (1 hour).
  2. Add all the necessary vegetables and seasonings to the pan, then cook for about 2 more hours. Allow the liquid to cool, then strain the ingredients into a separate bowl, cover the container with a lid and set aside.
  3. Discard the fat that has formed on the surface of the broth, add dried mushrooms and add boiling water. Wait 30 minutes, then strain the liquid again.
  4. Peel and cut fresh mushrooms, fry them in a pan with melted butter. Add chopped shallots, sauté until they become soft.
  5. Pour broth into the onion-mushroom mixture and boil.
  6. Salt, season the dish and serve.

Peking duck

The dish shown in the photo is not from an expensive Chinese restaurant. This exotic soup can be prepared at home if you have a step-by-step recipe on hand. Diversify your dinner table with nutritious, aromatic and satisfying hot dishes, try making Chinese soup, for which your household will be very grateful to you.


  • shallots – 2 pcs.;
  • sesame oil – 1 tsp;
  • oyster mushrooms – 100 g;
  • Udon noodles – 400 g;
  • coriander (dried) – 0.33 cups;
  • pak choi – 1 bunch;
  • water – 250 ml;
  • Peking duck meat – 375 g;
  • broth (chicken) – 1 l;
  • soy sauce – 3 tbsp. l.;
  • ginger (fresh) – 4 cm;
  • chili pepper – 1 pc.

Cooking method:

  1. Heat the prepared Peking duck in the oven, then cut the meat into thin strips.
  2. At this time you can start cooking the broth. To do this, mix water, chicken broth, soy sauce, add ginger. After boiling, add noodles. Boil it for about a minute, stirring constantly. Then add the pak choy, half the prepared coriander, chilli and chopped shallots to the pan. Boil for just a couple more minutes, the main thing is that the noodles are cooked.
  3. Pour the resulting soup into bowls, pour sesame oil over each serving, sprinkle with duck and remaining seasonings.

From lentils

Both of these products are worth adding to your diet: you can separately or combine them into one dish. For example, lentil soup is a great way to combine meat with legumes. The hot dish will turn out not only very tasty, but also healthy, because lentils are a unique product containing iron, vegetable protein and amino acids.


  • celery – 2 stalks;
  • tomato – 3 pcs.;
  • carrots – 1 pc.;
  • lentils – 0.5 cups;
  • green onions – 0.5 bunch;
  • laurel leaf – 3 pcs.;
  • broth (chicken) – 8 glasses;
  • red onion – 0.5 pcs.;
  • poultry – 300-400 g (meat only);
  • garlic – 2 teeth;
  • oil (olive) – 1 tbsp. l.

Cooking method:

  1. Pour the broth into the pan and add the bones there. After boiling, reduce heat to minimum, skim off excess fat, then simmer for another 30 minutes.
  2. Fry chopped onion in a frying pan with olive oil, add garlic to it. After the ingredients are ready, add carrots, celery and bay leaves and fry until done.
  3. Combine the contents of the frying pan and saucepan, wait until it boils.
  4. Add the washed lentils and cook for half an hour over low heat.
  5. Season the soup and turn it off after a couple of minutes.
  6. Serve garnished with pieces of meat, small tomato cubes and chopped green onions.


Food for the first or second of this cereal is classified as dietary; it is recommended even for a child to eat it. The same cannot be said about buckwheat soup, because the fat in the meat makes the broth more rich and nutritious. It is worth noting that ordinary chicken soup is noticeably inferior in taste compared to a dish made with duck broth.


  • salt, pepper - to taste;
  • onion – 1 pc.;
  • oil – 1 tbsp. l.;
  • duck fillet – 200 g;
  • mushrooms (champignons) – 7 pcs.;
  • potatoes – 1 pc.;
  • buckwheat – 3 tbsp. l.

Cooking method:

  1. Thinly chop washed, peeled mushrooms, onions into half rings, and potatoes into cubes. It is better to bake the bird in the oven before cooking.
  2. Rinse the buckwheat from dust under cold water.
  3. Place mushrooms and meat into a saucepan filled with several liters of water. After boiling, cook for at least 20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.
  4. At the end of cooking, add salt and, if desired, add a bay leaf and a little allspice.
  5. To make the broth more tasty and aromatic, fry the mushrooms.

Wild duck roasted over a fire

It is recommended to roast the duck over a fire after preliminary marinating. The marinade will soften the carcass meat and add the desired flavor.

What ingredients will you need?

To cook duck (2 pieces) over a fire, you should prepare the following products (quantities are approximate):

Spices and seasoningsDosage
Sea salt or coarse table salt20-35 g
Natural olive oil. It is recommended to choose first cold pressed. 30-40 ml
Natural sesame oil60-80 ml
Vinegar. It is recommended to use balsamic, wine or apple. It is not recommended to use table vinegar; it can make the meat tough. 70-100 ml
Freshly ground black pepper3-6 g
Dried rosemary sprigs3-5 g
Dried basil (powdered)2-6 g
Jeera seeds8-15 pcs.
Dried marjoram, ground2-4 g
Chopped garlic cloves or feathers20-40 g
Ground chili pepper1-3 g
Chopped fresh ginger root15-20 g

Duck can be cooked over a fire in two ways: on the grill or baked in clay. Depending on the chosen method, you should prepare the necessary equipment. You can soften and improve the aroma of spices by adding chopped tomatoes (2 pcs.) and bell pepper (1 pc.) to the marinade.

Step-by-step cooking process

The algorithm for cooking duck over a fire consists of the following points:

  1. All spices, as well as oils and vinegar, should be mixed in a large container.
  2. The duck needs to be washed and soaked in cold water for about a day (when soaking, the container with ducks needs to be placed in the refrigerator and the water should be changed periodically). After this, the carcasses should be washed thoroughly.
  3. Place the prepared carcasses in the marinade. Thoroughly coat the duck with the marinade mixture inside and out.
  4. Place the container with the marinade and duck carcasses in the refrigerator. The marinating process should last approximately 48 hours. Every 3-4 hours the carcasses should be turned over in the marinade.
  5. Next, the marinated duck can be chopped into portions and fried on the grill. It is recommended to place on a skewer alternately with onion rings and tomato slices. Poultry kebab roasts faster than beef or pork kebab. This nuance should be taken into account, otherwise the meat may turn out dry. The cooked duck should be served with fresh vegetables and herbs.
  6. You can also dry the duck after removing it from the marinade and coat it with clay. Coat thoroughly, otherwise the duck will burn but not bake. Then the workpiece needs to be buried under a small layer of earth, and a fire should be built on top. It is recommended to bake the duck in clay for about 1.5-2 hours. Then the bird needs to be dug up and the clay “container” broken. It is recommended to consume it with sauce and vegetables (fresh or pickled).

Duck baked in a clay shell is more tender and retains more nutrients.

Juicy and soft wild duck in a duckling without smell

You can cook juicy and odorless wild duck in a duck cooker. For cooking, it is recommended to use a whole prepared bird carcass.

What ingredients will you need?

It is recommended to bake a carcass (1 piece) with the following ingredients:

Auxiliary componentsDosage of ingredients
Fresh large green apples, washed2 pcs.
Turnip onions, it is recommended to immediately peel them2 pcs.
Meat broth. If not available, you can replace it with purified water. 100 ml
Wine. It is advisable to use dry, red. Choose a quality drink. 100 ml
Coarse salt8-12 g
Fresh cream with a fat content of 10%30-50 ml
Black pepper, freshly ground1-2 g
Crushed marjoram2-3 g

Marjoram can be replaced with another type of spice, it is important that they are combined with the aroma of the duck. For example, cloves, coriander or lemon balm.

Step-by-step cooking process

When using an already prepared carcass (without feathers and giblets), it is recommended to carry out the baking process according to the following steps:

  1. Mix salt, marjoram and pepper in a bowl. Rub the prepared mixture onto the carcass both outside and inside. Leave the bird to soak in the spices for approximately 20-25 minutes.
  2. Next, the duck should be fried on all sides in a frying pan with a little oil. The procedure will preserve the meat juices inside the carcass. The duration of frying on average takes 10-15 minutes on medium heat on the stove.
  3. Peel and remove seeds from apples. Then they should be cut into small cubes or thin strips.
  4. It is recommended to chop the onion into half rings.
  5. Mix broth with wine and cream in a deep bowl.
  6. Place the duck in the duckling pan, belly down, and evenly distribute the apple and onion around the edges. Immediately pour the sauce from point 5 over the contents.
  7. Place the duckling in the oven compartment (it must first be heated to 180 degrees) for approximately 1.5-2 hours. To make the carcass juicy, it must be basted with duck sauce every 20-30 minutes.

Place the finished duck in a dish and place baked apples and onions around the edges. You can use dill sprigs as decoration.

Wild duck with vegetables in the oven

Wild duck will be tender and flavorful if soaked in the marinade before cooking.

What ingredients will you need?

To roast a prepared duck (1 carcass), you must have:

Products and spicesRecommended proportions
Large onion, peeled1 PC.
Washed carrots1 PC.
Wine. It is recommended to choose dry white and high quality. 500 ml
Celery. Fresh stems. 2 stems
Oil (vegetable or butter) for frying the carcass. Quantities are approximate. 30 ml/30 g
Sea salt, coarse8-13 g
Laurel leaves1-2 pcs.
Dry and crushed sage2-4 g
Rosemary in powder form3-5 g
Dried garlic flakes4-6 g
Freshly ground black pepper2-5 g

The amount of spices can be adjusted according to taste preferences.

Step-by-step cooking process

The stages of preparing duck with vegetables in the oven are as follows:

  1. Carrots, celery and onions should be cut into medium-sized cubes. Place food in a large container.
  2. Mix rosemary with salt, garlic and sage. Thoroughly rub the carcass with this mixture.
  3. Place the duck in a container with the ingredients from point 1, add pepper, laurel leaves and pour wine over the ingredients. Mix the contents, cover with a lid and put in a cool place (or in the refrigerator) for approximately 24 hours. In order for the carcass to marinate evenly, it is recommended to turn it over every 2-3 hours.
  4. After 24 hours, the carcass should be dried and fried in oil in a frying pan. Set the stove to maximum heat.
  5. When the duck is browned, it needs to be placed in a container for further baking.
  6. Along the edges of the duck you need to lay out the vegetables from the marinade and pour the contents with oil from the frying pan (in which the duck was fried).
  7. Seal the container with duck foil and place in the oven to bake for approximately 50-70 minutes, with the oven heated to 180 degrees. To prevent the duck from turning out dry, it is recommended to water it with juice (which was released from the products during baking) and marinade. In this case, you should seal the container with foil each time.
  8. Next, the finished duck needs to be placed in a dish.
  9. It is recommended to pour the vegetables and juice in which the carcass was baked into a bowl and mix with a blender.

Place baked potatoes or boiled buckwheat around the edges of the carcass and pour the sauce from point 9 over the contents. Additionally, the dish can be decorated with onion feathers.

Wild duck noodle soup

Wild duck has always been a special delicacy. Game goes especially well in egg noodle soup. Duck meat is extremely healthy due to its high content of vitamin B, iron, selenium and phosphorus. Also, wild duck soup is rich in proteins, which is very useful for people who are nervous or physically exhausted. The first noodle dish is quite rich, satisfying and appetizing.

Required ingredients:

  • wild duck soup set – 0.8 kg;
  • onion – 2 pieces;
  • carrots – 2 pieces;
  • celery stalk – 2 pieces;
  • potatoes - 3 pieces;
  • egg noodles – 5 tbsp. l.

Pan-fried wild duck

The process of frying duck in a pan is longer and requires constant attention, otherwise the meat may burn.

What ingredients will you need?

When frying 3 duck carcasses, you should prepare:

Products and spicesProportions
Peeled onions2 pcs.
Dried rosemary powder4-5 g
Khmeli-suneli5-7 g
Dry mushrooms in powder form7-10 g
Laurel leaves3 pcs.
Coarse salt20-30 g
Water purified from impurities100-150 ml

For frying, you need to prepare a frying pan with a thick bottom and high sides, as well as odorless vegetable oil.

Step-by-step cooking process

It is recommended to fry a duck in a frying pan according to the following procedure:

  1. Initially, each carcass needs to be chopped into 4 parts and placed in a bowl of cold water. Soak the carcass pieces for approximately 2 hours.
  2. You need to chop the onion into half rings, put it in a capacious container, add salt and all the spices according to the list.
  3. After 2 hours, rinse the chopped duck thoroughly and place it in the contents from point 2. Mix the ingredients for at least 2 minutes. It is important that each piece is coated with salt and spices.
  4. Leave the duck to marinate for approximately 2-2.5 hours. It is recommended to repeat the mixing procedure every 30 minutes.
  5. Then, with the stove at maximum heat, you need to heat the oil in a frying pan and place the duck and onion in it.
  6. Without reducing the heating power, you need to fry the meat until it lightens.
  7. After this, pour water into the frying pan and reduce the heating of the stove to the minimum value. When the water boils, cover the contents with a lid and simmer until the meat is soft.
  8. Next, you need to remove the lid and increase the fire power to medium values. Wait for the water to boil and lightly fry the duck pieces.

It is recommended to serve with mashed potatoes and fresh tomatoes. You can also decorate the duck and side dish with chopped herbs.

Useful tips

Tip 1: If you want to reduce the calorie content and heaviness of the dish, first fry the duck in a frying pan. Let the fat come off the skin.

Tip 2: The rendered fat can be used later for cooking instead of oil.

Tip 3: By adding cracklings from small pieces of poultry to the soup, you can give the broth a more piquant and smoky taste.

Duck is a versatile game that is very rich in healthy vitamins. To prepare the first course with this bird, you can use almost any cereal and pasta. Wild poultry is quite nutritious and fatty, which allows you to make a rich soup without a lot of ingredients.

Wild duck with potatoes in a slow cooker

You can cook wild duck in a slow cooker with the addition of potatoes and broth. As a result of using the device, the broth turns out rich, and the potatoes and duck are saturated with each other’s taste.

What ingredients will you need?

To prepare a dish of 4 carcasses you will need:

Main and additional productsQuantity
Large onion without peel1 PC.
Pepper mixture in powder form4-7 g
Set of spices for duck meat5-7 g
Peeled potatoes8 pcs.
Dense and washed tomatoes2 pcs.
Purified water. The volume must be controlled during the cooking process.
Chopped fresh dill10-15 g

It is recommended to serve the dish with onions or garlic.

Step-by-step cooking process

The dish design algorithm contains the following steps:

  1. Carcasses should be washed in running water for about 2-3 minutes. Then each carcass needs to be cut into approximately 4 parts, put them in a container with cold water and rinsed until the water turns red. Drain the water. Repeat the procedure with washing about 2-3 times.
  2. Cut the onion into half rings and the potatoes into large pieces.
  3. Peel the tomato and cut into small cubes.
  4. Place the duck and onion in a multicooker container and add water to the ingredients. The liquid should completely cover the contents.

  5. Turn on the device in extinguishing mode. When the water boils, add salt, as well as a mixture of peppers and a set of spices for duck meat. Leave the ingredients to simmer for approximately 60 minutes.
  6. After 1 hour, the duck meat should be checked for tenderness. If it has softened, then add potatoes to the contents and continue the stewing process until the potatoes soften.
  7. Next, you need to add tomatoes and dill to the ingredients. Simmer the contents for approximately another 5 minutes.

The finished dish should rest for about 10-15 minutes before serving. Serving stewed duck with potatoes in broth is recommended with onions/garlic and rye bread.

Wild duck with cinnamon and tomatoes

Ingredients: three ducks weighing three hundred grams, six hundred grams of tomatoes, one spoon of cinnamon, one onion, one spoon of salt, one and a half spoons of sugar, one bunch of basil, a mixture of ground peppers, three spoons of olive oil, three spoons of sour cream.


Let's look at how wild duck is cooked in a slow cooker. First of all, you need to rinse and dry the bird, then fry it in a frying pan on all sides to remove excess liquid. Then the skin is removed from the carcasses (pre-scalded with boiling water), and they are finely chopped. Add finely chopped onion, spices, chopped herbs, butter and sour cream. The dish is cooked for thirty minutes in a slow cooker. At the end of cooking, add starch (a teaspoon) and boil. The dish is ready! It can be garnished with basil sprigs, served with vegetables or with porridge.

Wild duck in mustard-honey marinade baked in the oven

Mustard and honey not only make the fillet tender, but also give the skin a pleasant shade and glossy shine.

What ingredients will you need?

To roast 5 carcasses you will need:

List of spicesSpice dosage
Coarse sea salt30-50 g
Ready-made mustard “Russian”30-40 ml
Natural soy sauce (necessarily dark)60-70 ml
Buckwheat honey in liquid form. It is not advisable to replace honey with flower honey, but it is acceptable. 30-40 g
Garlic cloves, peeled4-5 pcs.

Additionally, you will need food foil.

Step-by-step cooking process

It is recommended to bake marinated ducks in the oven in the following order:

  1. Each carcass must be washed in water in turn. Then the ducks should be placed in a large container and filled with cold water. Soak for at least 2 hours. During this period, it is necessary to change the water 2-3 times.
  2. After 2 hours, the carcasses should be rinsed again in running water and dried.
  3. Place the carcasses on a cutting board and rub them with sea salt inside and out. Leave the duck alone for approximately 25-40 minutes.
  4. In a bowl (preferably glass) with soy sauce you need to add mustard, honey and garlic gruel from 4-5 cloves of garlic. Stir the sauce until the mixture becomes homogeneous.
  5. Line a baking dish with food foil (enough foil to seal the ducks on top).
  6. Place the carcasses on foil and carefully but thoroughly coat each duck with sauce. Carcasses should also be coated from the inside. If the marinade remains, you can simply pour it over the ducks.
  7. Next, cover the contents with foil and place the mold in the refrigerator for 6-10 hours.
  8. After 6-10 hours, the duck should be placed in the oven compartment of the stove (temperature 180 degrees) and baked (do not open the foil) for approximately 1.5-2 hours.
  9. After 1.5-2 hours, open the foil and put the pan with the bird back in the oven for about 15 minutes until the crust browns. Additionally, the carcasses need to be poured with the juice that came out of them during baking.

This article provides detailed instructions on how to cook wild duck.
If the duck is served with boiled potatoes, rice or buckwheat, then it is recommended to pour the juice from the foil over the side dish. It is recommended to decorate the dish with fresh vegetables.

Useful tips and tricks

You can cook odorless wild duck so that the meat is tender and juicy at home.

In this case, it is recommended to first familiarize yourself with the following subtleties of carcass processing:

  • the unpleasant odor from the carcass is concentrated in the fat near the tail, so it is recommended to remove this part of the carcass;
  • since wild duck contains little fat, so that the fillet on the carcass remains juicy, before baking in the oven, it is recommended to first fry the bird in a frying pan with a small amount of oil;
  • to speed up the process of roasting poultry in the oven, it can also be boiled first (the cooking process takes approximately 20 minutes);
  • The gutted carcass should be thoroughly washed in running water before cooking;
  • You can calculate the time for roasting a whole carcass in the oven (at a temperature of 180-200 degrees). To do this, each kilogram of poultry must be multiplied by 45 minutes. After this, you need to add 25 minutes to the final number so that the bird turns out golden brown;
  • if it is not possible to immediately cook the duck, then it should be taken into account that the carcass can be stored in the refrigerator for up to 3 days, and in the freezer, at a temperature of -15 degrees, for up to 3 months;
  • To offset the unpleasant odor from the carcass, it is recommended to use aromatic herbs and spices during baking, stewing or boiling. The carcass can also be marinated. The marinade recipe can be chosen according to taste preferences;
  • if a bird is baked in a foil/sleeve in the oven, then approximately 15 minutes before cooking, the foil/sleeve needs to be unsealed so that the carcass gets a “tan”;
  • if the carcass was frozen for storage, then before cooking it should be defrosted for about 10 hours in the refrigerator, then at room temperature;
  • The most important rules for cooking wild duck are de-feathering (singing the hairs) and removing the pellets.

Wild duck turns out to be especially aromatic and juicy if it is baked in the oven in a duck roaster. In this case, it is recommended to first rub the carcass with salt and keep it in the refrigerator for approximately 8-10 hours. Before cooking, the salt must be completely washed off. Additionally, during the frying process, you can pour the rendered fat over the duck.

Author: Kotlyachkova Svetlana

Game soup with homemade noodles

To prepare a delicious and satisfying wild duck soup at home, you can use another recipe. It differs from the previous one in that it requires wheat flour, from which each housewife can independently make noodles.

To prepare this soup you will need the following products:

  • wild duck carcass;
  • potatoes - 2 pieces;
  • onion - 1 piece;
  • egg - 1 piece;
  • flour - 3 cups.

If large game is available, before you start preparing the broth, you need to cut the duck into smaller pieces (but first pluck and gut it). And only after that - put it in the prepared container. Add water and cook over low heat. After boiling, the broth should simmer for about half an hour.

Knead the dough from flour, chicken egg and a pinch of salt. While the prepared batch sits for a while, you should start filling the broth. To do this, washed potatoes need to be peeled, cut into cubes and added to the boiling broth.

Now you should return to the deferred test. It must be rolled out and cut into thin strips. After 15 minutes, you can add finely chopped onions (raw or pre-fried in a pan), as well as cooked noodles, into the cooking broth.

After this, bay leaf, pepper and salt should be added to the first duck dish. When the soup boils, you can turn off the heat and let the dish stand under a closed lid for 5 minutes so that the noodles “cook.”

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