Stomach ducks. Recipe

Duck stomach is considered particularly useful and one of thethe most delicious by-products, despite its cheapness. However, not everyone likes the specific taste of these parts of the bird. Yes, and cook the stomachs of duck (the recipe see below) for quite some time. However, in professional chefs in the East, for example in China, dishes using this ingredient are very popular. Probably because duck offal products contain in the necessary human body quantities of sodium, phosphorus, iron, copper. There is a lot of protein, absolutely no carbohydrates, a little fat with a low calorie content of the product.

Benefit and harm

Due to their composition, the stomachs helpincrease hemoglobin. Also the condition of hair and nails, skin integument improves. A soup of giblets will restore the strength and potency of men (at least, they thought the healer was at least). There is no harm from them, except when there is an individual intolerance to this product or if stale food was used to prepare the dish.

Specificity of training

The older the bird, the longer it will take to cookDuck stomachs. The recipe for these dishes is quite simple in execution and requires careful heat treatment - boiling or stewing in sour cream. The navel (as they are affectionately called in the people) have a short shelf life. Therefore, it is necessary to scrupulously approach the choice of the product: take only fresh, not lying. Frozen offal is better not to use, as it is not known how much they were in the refrigerator and whether they were stored correctly. Before starting the preparation of the stomach, it is necessary to thoroughly rinse it in running water, cleanse the fat, cut off the cuticle that covers the offal from the inside.

Stomach ducks. Recipe 1

So, prepared by-products (like - seeabove) in the amount of one kilogram at first we'll marinate. For the marinade we take a glass of lean oil, a glass of dry red, a peeled garlic head, finely chopped or suppressed in a special appliance, several leaves of a laurel. You can add pepper ground or other spices you are familiar with. Meat pour into the marinade, mix, cover with a food film and put it in a cold place for the night.

We take pickled navels, and marinadeaccurately merge (still useful). A polylogram of onions is peeled off the husk and cut into rings or semirings. In a cauldron or a skillet with high edges (such as wog), we warm up a few spoons of lean oil and lightly fry the meat there. Pour into the frying pan marinade, add the chopped onions and simmer on low heat. It's a long enough process, get ready. In about two hours only the dish will be ready. If necessary, during the preparation, add water. In the end, you can add sour cream, ground pepper and salt. It is good to serve to a table with boiled rice or with buckwheat. Such a simple, but rather long-lasting recipe for the preparation of duck stomachs. But tasty and inexpensive!

Stomach ducks. Recipe 2

We highly recommend celery soup withthese by-products. It promotes weight loss and excretion of slag from the body, besides it has an amazingly delicate taste. This is another way how to cook duck's stomach.

Ingredients: navels - 300 grams, potatoes - 3 pieces, carrots - 1 piece, a pair of chicken eggs (or one duck if available), celery root - 300 grams, fresh herbs, pepper, salt.

In the pan put the prepared navel,cut into small pieces, and cook them for about an hour, taking off the foam. Then add to the dishes cleaned and diced potatoes. Then - grated carrot and celery. We cook until ready. Just before the end, we break the duck egg and pour it into the soup. Solim and pepper to taste. Before serving on the table, we fill with finely chopped greens and - who likes - sour cream.

Enjoy your appetite!