Recipe for wild duck with apples and sour cream. Wild duck in the oven. How to cook deliciously? What is the best way to marinate duck?

If the husband is a passionate hunter, then this article will be very useful for wives. No more searching for information on how to prepare poultry for consumption, what can be cooked from wild duck, and so on. Everything is here!

We will also try to consider how to cook wild duck so that your dish becomes “number one” on the holiday table.

Cooking wild duck is not that easy. Its meat is tougher than that of poultry. Also, do not forget about the specific smell, which is not so easy to get rid of. But all these problems can be solved! Your dish will be remembered for a long time among your loved ones or friends only with delight. So, let's cook wild duck!

Bird species

There are several species of these birds. Each has its own characteristics. One type is suitable for frying, another - for stewing, the third - only for soup.

The following are the main varieties of wild ducks:

Mallard. The weight of such a duck reaches from 1 to 1.5 kg. Its meat is not as tough as other species. Mallard is suitable for both stewing and frying.
Teal weighs little. Total from 300 to 500 g. Also suitable for frying and stewing.
Diving duck. The most delicious of the diving species is the red-nose duck. This is the largest representative of this family. Its weight reaches 1.5 kg, the rest of the dives barely reach 1 kg. But the red-nosed duck has a fairly strong fishy odor. It must first be kept in the marinade.

How to properly prepare game

If the bird comes to your kitchen in its original form, then it must be prepared for further cooking.

First you need to free it from feathers. How to pluck a wild duck? There are two ways:

Dry method. The carcass must be picked upside down by the legs. With very quick movements, pull out the feathers against the growth direction. First remove on the chest, then on the back, shoulders and neck. The wings should be plucked last. Then, using the blunt side of a knife, remove the remaining small feathers and hairs, carefully roll the carcass in flour and scorch it over the fire. Afterwards, wash off all remaining flour and soot from the carcass in running water. This method is best used outside the home, for example, if you are in nature or at the dacha, since a lot of feathers and fluff will fly off the carcass.
Hot method. Pour boiling water over the carcass or leave for 5 minutes. Then take out the carcass and remove all the feathers and fluff. Just as in the first case, roll the bird in flour and scorch it over a fire to remove small hairs and feathers.

After the first preparatory step, there is one more important one. All pellets must be removed from the meat. If this action is ignored, then most likely the shot will hit one of your guests and may break his tooth.

The next step is to gut the carcass. Remove the head, paws, wing tips and the entire intestine along with the esophagus. Then make a cut in the abdomen, take out all the tripe and rinse thoroughly under the tap.

To make the game even tastier after cooking, it is recommended to keep it in the refrigerator for 3-4 days. This way the taste will become even more expressive, and the “fishy smell” will disappear.

Recipes

How to cook wild duck? Below are the most delicious recipes for cooking wild duck.

In the duck house

The following simple recipe will help you cook wild duck deliciously in a duck pot. Here the bird is cooked whole; there is no need to cut it into portions.

Ingredients:

1 duck carcass;
2 large green apples;
2 medium onions;
½ tbsp. broth;
½ tbsp. dry red wine;
pepper, salt, spices;
2 tbsp. spoons 10% cream.

Cooking method:

Rub salt, spices and pepper into the bird carcass. Fry.
Prepare the apples. To do this, peel them, remove the seeds, cut them into cubes or thin slices.
Cut the onion into rings.
Place the fried carcass in the duck pot, back up, and cover with apples and onions. Pour the prepared sauce of red wine, cream and broth over the bird.
Place the duckling in the preheated oven for 2 hours.
To make the bird juicy, you need to water it with the released fat from time to time.
Cooked poultry should be dried before serving.

Game in the oven

Consider a recipe for cooking wild duck in the oven. This wild duck dish will take longer than the first recipe because you need to let the bird sit in the marinade.

Ingredients:

1 carcass;
1 onion;
1 carrot;
1 bottle of dry white wine;
1 - 2 stalks of celery;
salt, pepper, bay leaf, rosemary, garlic, sage;
olive oil.

How to cook wild duck in the oven:

Cut the peeled vegetables into cubes.
Place the carcass in a deep pan, pour wine, add chopped vegetables. Add all the spices and leave it to marinate for a day in the refrigerator.
Then remove it from the marinade, salt and pepper the inside. Fry until golden brown. Next, put it in a baking dish, cover it with vegetables from the marinade, and pour oil over it.
Cover with foil and place in a preheated oven for 50 minutes. Periodically remove the duck and baste it with the released juice and remaining marinade.
Divide the baked duck into parts, beat the vegetables and remaining juice with a blender. Simmer the duck along with the resulting sauce.

Roast

Roast wild duck is very aromatic and tasty! This preparation of wild duck does not take much time, since the bird does not need to be kept in the marinade.

Ingredients:

1 duck carcass;
3 liters of water;
3 cloves of garlic;
6 medium tomatoes;
3 onions;
150 g butter;
red pepper, salt, parsley, dill, cinnamon.

Cooking steps:

Divide the carcass into portions, boil in salted water, add a whole peeled onion and a bunch of parsley. This is necessary to eliminate a specific odor.
Then drain the broth, add fresh water and boil again for 30 minutes. 10 minutes before the end of cooking, place the tomatoes in water.
Chop the remaining two onions and fry in oil. Remove the tomatoes from the broth, remove the skins, chop with a blender, and put the prepared tomato mass back into the broth with the duck.
Also add fried onions, peppers, garlic, and cinnamon to the duck. Put 1-2 tbsp. spoons of flour and simmer for another 15 minutes.
Then let the dish sit under the lid closed for another 10 minutes.

Shurpa soup

In another way, shurpa soup is also called shulyum. How to cook shulum from wild duck?

Ingredients:

1 wild duck carcass;
2 large potatoes;
1 sour green apple;
½ medium carrot;
1 onion;
2 small tomatoes;
2 bell peppers;
1 hot pepper;
3-4 cloves of garlic;
urop, parsley;
pepper, salt;
coriander, can be replaced with suneli hops;
sunflower oil.

How to cook:

Divide the duck into parts and fry in a frying pan with vegetable oil. Then transfer to a saucepan with already boiling water. Cook until done, skimming off the foam.
Chop carrots and onions and fry. Send them into boiling soup, add potatoes cut into cubes.
After 10 minutes, add chopped pepper, tomato and apple cubes to the soup.
Salt, pepper, add suneli hops or ground coriander. Keep on fire for another 10 minutes.
The garlic, passed through a press, is also added to the boiling soup. Next add the greens and mix everything thoroughly.
Then remove from heat and let the soup sit for another 10-15 minutes.

Duck cooked on fire

Cooking game at home requires a lot of effort. But if you are outdoors, you can use the following recipe. How to cook duck over a fire? Quick and hassle-free, you don’t even have to pluck the duck!

Gut the carcass, coat it with wet clay, bury it under a fire and bake for 2-3 hours. After digging up the duck, breaking the clay shell, all the feathers will fall off along with the shards. The bird is ready!

Cooking teal

How to cook teal? First you need to prepare the bird: pluck it, remove the entrails, etc. Take a small apple, preferably an Antonovka, and place it inside the bird. Season with salt and pepper, wrap in foil and place in the oven for 1.5 hours. Bon appetit!

Stewed game

How to stew wild duck? If everything is done correctly, the stewed game turns out very juicy and quite soft. So, wild duck: a recipe for stewed poultry.

Ingredients:

1 carcass;
200 ml red wine;
6 tbsp. butter;
pepper, salt.

Cooking steps:

Rinse the carcass thoroughly and fill with cold water. Keep the bird in the water for two hours.
Then divide into portions, add pepper, salt, and fry.
Transfer the meat to the duck pot, add wine, butter, simmer over high heat for about 1.5 hours, adding water from time to time.
Then remove from heat and let the finished dish brew for another 20 minutes.

Stewed duck with potatoes

This wild duck recipe is very similar to the previous one. Only vegetables are added to the dish.

Ingredients:

1 duck;
1 kg of potatoes;
2 medium carrots;
3 cloves of garlic;
2 large onions;
50 g mayonnaise;
3 tomatoes;
pepper, salt, herbs.

How to cook wild duck with potatoes?

Prepare the bird carcass: pluck, remove the entrails and rinse.
Cut into pieces, rub them with pepper, garlic, and salt. Coat with mayonnaise, sprinkle with dill and parsley, let the duck brew for two hours.
Peel the vegetables, cut the carrots and onions into cubes and fry, add chopped tomato, simmer for 5 minutes.
Add the marinated duck to the vegetables and fry.
Place everything in a duck casserole, add potatoes to the duck, pour water, add salt, pepper, herbs and chopped garlic.
Place in an oven preheated to 200°C and simmer for an hour and a half.

What to serve the bird with

If you have completed the task of how to properly cook wild duck, then there is still one nuance left - what to serve it with.

Wild poultry goes especially well with rice or buckwheat porridge. Potatoes also go well together. The main thing to remember is that the side dish should only emphasize the taste of the main dish, and not interrupt it in any way.

Either lingonberry or currant jam will go well with fried poultry. But they are served separately from each other.

The following trick will help you serve game effectively. First, place fruits on the dish, for example, apples, pineapples, oranges, and place portions of duck on top. Pour sauce over the top of the game and sprinkle with herbs.

Culinary tricks

For example, how to cook wild duck without smell? To make game lose its natural smell, the easiest way is to marinate it or boil it in salted water with herbs and vegetables until half cooked.

This leads to the second question. How to marinate wild duck?

There are a great variety of marinade methods. The simplest is a marinade made from red or white wine with the addition of spices and onions. The bird needs to stand in the marinade for two hours. Some housewives leave the bird in the marinade overnight in the refrigerator.

Next point: how to soak a wild duck? If you don't have time to marinate the game, you can simply soak it. For example, in water with added salt and 6% vinegar for 30 minutes. This will soften the tough poultry meat.

All of the above wild duck dishes are sure to please you and your loved ones! Now you know how to cook wild bird. All wild duck recipes are not so difficult to execute; even a novice housewife can handle them.

Video

In our video you will find another interesting way to prepare roast game.

But at home...

It’s almost time to go to the next one, but I haven’t posted any recipes since the last hunt. Therefore, today we will break the unwritten rule of Hulinar.ru “two recipes a day” and post one of the variations of cooking wild duck at home.
This is the loot that ended up at home:

Overcoming laziness, fatigue and other distractions, a strong-willed and cunning decision was made - call a friend! They say, “Come for a duck, and at the same time we’ll have a hangover according to science.” Buy a pair green apples on the way (like Granny Smith or Semerenko), some wheat bread and some oak cognac!” And he just tore his balls and mumbled incomprehensibly due to yesterday's binge drinking.

An hour later he was swearing, saying that “bitch, if I knew that I needed to pluck the duck, I would have come!” But he plucked the duck...

True, in the end he said that he felt ill and left “for a beer”... Oh, these home-grown drunks are for me. I pinched it myself. - Hey, Xin! Let's go scorch!

We cut off all excess and wash thoroughly:

See the “ball” inside the duck? My woman said it was an egg! Neighing... Well, of course, it's the stomach. Huge and... In general, if anyone needs it, I can send a cross-sectional photo by mail. After that, and even against the backdrop of general gutting, I simply threw it away, although after a number of procedures it is a very edible thing.
Liver, heart left inside. Well, I prepared all the necessary vegetables and fruits:

Pair of apples, branch celery, bulb, piece ginger. The only spices will be salt And black pepper. I wanted naturalness and naturalness.
Rub the duck on all sides and inside with salt. We shove ginger and a piece of onion into...

We lay out the rest around the perimeter of the duck and the pre-lubricated container olive oil. Season generously with pepper and coat the entire duck with oil using a brush:

Cover foil and place in the oven for 30-40 minutes at 180-200 degrees. Then remove the foil, grease the top of the duck again with fruit and oil juices and brown the top:

Despite the fact that duck can only be bought at the market or in a large store, the interest of housewives in this meat does not wane. Most often, duck is fried, because duck produces a very fatty broth when cooked.

If the duck is properly processed, then it can be used to prepare stews that will be no less tasty than duck with apples, popular among gourmets.

When stewed in large quantities of onions, carrots or tomatoes, the duck turns out juicy and tasty. But housewives cook duck not only with vegetables, but also in sour cream.

Duck stewed with sour cream: subtleties of cooking

It is better to cook young duck with sour cream, which has soft, tender and odorless meat.
Sour cream has a pleasant creamy taste, so don’t overwhelm it with a ton of spicy spices. Seasonings such as cumin, garlic, and ground black pepper would be quite appropriate.
Onions, carrots, apples, and zucchini are added to dishes of duck stewed with sour cream. That is, vegetables that, when boiled, do not have a strong taste.
To add a little piquancy, sour cream can be mixed with ketchup in a 2:1 ratio.
To prevent the dish from turning out greasy, do not use fatty sour cream.

Duck stewed with sour cream and apples

Ingredients:

duck – 1 kg;
onions – 3 pcs.;
hard, sweet and sour apples – 3 pcs.;
sour cream – 250 g;
salt - to taste;
ground black pepper - to taste;
parsley.

Cooking method

Wash the duck and dry with a paper towel. Trim off excess fat. Cut the carcass into portions.
Peel the onion, rinse in cold water, cut in half, chop into strips.
Wash the apples, cut into four parts, cut out the seed chambers. Do not cut off the skin.
Place the duck in a dry, hot frying pan (or lightly greased with vegetable oil) and fry over high heat on all sides.
Add onion, stir. Sauté until yellowish. Pour in half a glass of hot water, lightly salt, add pepper, and close the pan with a lid. Simmer over low heat until the meat is tender - about 40 minutes.
Add apples, pour sour cream over the duck. If the sour cream is thick, dilute it with water. Continue to simmer on low for another 30 minutes. Do not stir the contents of the pan at this time, otherwise the soft apples will turn into porridge.
Sprinkle the finished duck stewed with sour cream with chopped parsley.

Duck stewed with sour cream and carrots

Ingredients:

duck – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
sour cream – 250 g;
salt - to taste;
garlic – 5 cloves;
pepper - a pinch;
water;
vegetable oil – 1 tsp. (optional).

Cooking method

Trim the fat from the prepared duck and chop the carcass into portions.
Fry in a dry hot frying pan until golden brown.
Peel and wash the onions, garlic and carrots. Cut the onion into half rings, grate the carrots on a medium grater, finely chop the garlic with a knife.
Add onion to the fried meat and sauté until soft. Add carrots, stir, cook for 5-10 minutes.
Fill the contents of the frying pan with hot water (about 2 cups will be required), bring to a boil, reduce heat. With the lid closed, simmer the duck for 40 minutes.
Add garlic, pepper, salt, add sour cream, spreading it over the entire surface. Cover the dish with a lid again and simmer for another half hour.
Sprinkle the finished duck stewed with sour cream with chopped herbs.

Duck stewed with sour cream and cabbage in a slow cooker

Ingredients:

duck – 0.8 kg;
cabbage – 400 g;
onions – 2 pcs.;
sour cream – 250 g;
salt - to taste;
black pepper - a pinch;
vegetable oil – 1 tsp;
cumin - a pinch.

Cooking method

Cut the processed duck into small pieces.
Finely chop the cabbage into strips, removing any hard veins.
Cut the peeled onion into half rings.
Grease the multicooker bowl with vegetable oil and heat it in the “Frying” mode. Add the meat and fry well on all sides. Add onion, stir. When it is also fried, add hot water. It should only cover the meat halfway. Change the program to “Stew” and cook for 40 minutes.
Add cabbage, salt, cumin. Simmer for 10 minutes. Stir. Fill with sour cream. Without stirring, cook until the cabbage is soft.
Leave to heat for another 15 minutes. Place on plates and sprinkle with herbs.

Duck stewed with sour cream and ketchup

Ingredients:

duck – 1 kg;
onions – 2 pcs.;
sour cream – 250 g;
ketchup – 100 g;
salt - to taste;
garlic – 5 cloves;
fresh ginger – 0.5 tsp;
red pepper - a pinch.

Cooking method

Wash the duck, dry it, cut into portions.
Place in a greased frying pan. Turning over, fry until golden brown.
Peel the onion, chop finely, mix with meat. When it is fried, pour in a little hot water to cover the duck. Simmer over low heat for 1 hour.
Mix sour cream with ketchup, place in a frying pan, and mix with meat. Season with salt, add chopped ginger and pepper, and squeeze the garlic through a press. Cook covered for another 20-30 minutes.
Sprinkle the finished duck stewed with sour cream and ketchup with chopped herbs.

Note to the hostess

You can get rid of excess fat on duck as follows. First, boil the duck pieces in salted water until half cooked, and then fry in vegetable oil, adding onions, carrots and other ingredients indicated in the recipe.

The fatty broth can be used to make sauce and gravy.

Wild duck meat is highly valued due to its usefulness and unusual taste. Wild on the table is a rare product, since it is almost impossible to buy it.

More often, wild duck is prepared by hunters or those who were able to purchase it at the market. The peculiarity of the meat is its spicy taste. This is why it is so important to properly prepare the bird and marinate it. Due to the fact that wild ducks feed on fish, their meat acquires a specific taste.

To make wild duck delicious, you need to use proven cooking recipes. It is not recommended to prepare wild duck soups; they can be fried, stewed and baked. The broth can be cooked using duck giblets.

Like any bird, if it is not dressed, you need to pluck the feathers and remove the insides. Rinse the carcass thoroughly, both inside and outside. Cut off the paws, neck,... Dry the carcass with a napkin. The final stage of preparing a wild duck is searing over a burner.

Residues of soot may remain on the duck and will need to be washed off. Searing will remove any remaining feathers from the carcass.

If the bird is purchased, you should skip these points. The duck will need to be washed, cleaned, if there are partial remains of feathers, singed. If you plan to bake the whole duck, it is simply dried and marinated. If you fry the duck in pieces, you need to cut it into portions. Rinse the pieces and dry.

There is nothing complicated when preparing the bird; it must be clean and gutted, according to the recipe. The entrails, heart, liver, and navel are removed. You can use them to prepare rich broths and pates.

The intestines are thrown away. The head, legs, and wings are fed to animals or duck soups are cooked. First courses have a specific taste; special recipes are needed for them.

By cutting up a carcass correctly, thrifty housewives do not waste anything in the kitchen, even in the case of game.

How to remove a specific smell

Inexperienced housewives avoid wild duck because of its specific smell. If you cook it without pre-processing, the meat will taste like fish.

Some people like it, but others are discouraged from cooking duck meat. To avoid an unpleasant taste, you need to do the following procedure:

Lightly simmer the carcass in boiling water for about 5 minutes, or place it on a baking sheet with water inside the oven. Turn on the oven for 7-10 minutes, turning the duck once. Under the influence of steam, part of the specific odor will disappear.
Residual fishy odors are masked by marinating in special spices and seasonings. As a result, duck tastes no different from poultry.

Due to the natural value of the bird, its consumption will benefit the body. Adherents of hunting cuisine, having prepared their prey, will be pleased with the result. If everything is done correctly and not in a hurry, the poultry meat will be juicy, aromatic and not tough. The time spent on preparing game is justified and makes the hunter very happy.

If the duck is baked, it will not lose its golden crust. When fried, it will also brown. When stewed, the duck is saturated with its own fat, the meat becomes juicy and tender. The boiled or oven-aged duck is cooled, chopped or left whole.

Having dealt with the unpleasant wild duck smell, you can begin preparing dishes according to the selected recipes.

What is the best way to marinate duck?

The main ingredient in pickling is salt. The whole carcass or pieces are generously rubbed with it. Salt gives meat not only flavor, but also makes it soft and dries out moisture. As for spices and seasonings, they are usually chosen according to individual characteristics - some like it spicier. For some, it’s more aromatic, while for others, black and red pepper is enough.

To get rid of the fishy taste, you can add seasonings with a specific flavor - ready-made mixtures, spices for wild duck. You can take the following fragrant herbs:

basil
rosemary
tarragon
sage
marjoram

Juniper branches go very well with the duck. If you put them in, the fishy taste will disappear, and the bird will take on a pleasant juniper flavor. In addition to seasonings and salt, you need to add vinegar or lemon juice to the marinade.

Modern housewives even add orange or grapefruit juice. Even if it is lime juice, it will not harm the duck, but on the contrary, it will add a piquant note. Before marinating duck, you need to know that it is a long process. If you need to cook game quickly, it is better to take poultry.

It will take 7-8 hours to marinate the wild one. For baking, the marinated carcass is placed in a sleeve or baking tray, covered with cellophane and placed in the refrigerator. It is worth noting that the carcass needs to be marinated both outside and inside.

The chopped duck is placed in a saucepan, covered with a lid and placed in the refrigerator. After standing for at least 7 hours, the bird absorbs the marinade, releases its juice and acquires a pleasant aroma. Salted out. The process can be compared to cooking; the brighter the marinade, the tastier the meat turns out on the grill.

The smell of fish after such marinating is out of the question; the game will be incredibly tasty.

Cooking poultry in the oven

The pre-marinated duck is placed in a baking sleeve or wrapped in food foil. If you plan to cook several ducks at once, they can be wrapped together in a large piece of foil. Do not throw away the remaining marinade; it can be useful at the final stage of baking.

The roasting time of the carcass depends on the size and type of wild duck. There are more than 100 varieties of them in nature. Large ones will take longer to cook, small ones faster. The cooking time is affected by the age of the duck - young birds cook faster, with older game you need to tinker.

The standard baking option involves keeping the carcass inside the oven for 35-40 minutes.
Then you will need to cut the foil on top and twist it on its sides to form a basket.
The open duck is cooked for another 20 minutes. Now you will need to check the readiness of the carcass.
If the skin is well pierced and no bloody juice flows from it, the game is ready. Another very important point is to let the duck brown.

If a lot of juice forms in the foil, you can remove it with a spoon. Lightly pour the juice over the duck and bake until golden brown. The game baked in this way is poured with lemon juice, covered with vegetables and served. According to the rules of wild duck, recipes for cooking in the oven do not involve anything complicated.

Wild duck goes very well with homemade marinades, baked potatoes or boiled rice. The whole duck is served to the table. To serve, it is cut into portions with special scissors.

If the wild duck is well baked, the meat easily comes off the bone and simply melts in your mouth.

Modern technologies make it possible to prepare hunting dishes with less time. If the usual cooking of game in a cauldron takes a lot of time.

In a slow cooker it cooks very quickly. The prepared pieces of poultry are placed in a multicooker bowl, where you first need to add a little vegetable oil. A lot of onions are laid out on top; they will give the bird juiciness, softness and a special aroma.

If desired, you can add pieces of carrots, sweet peppers or tomatoes. Garlic is added to the duck at the final stage, since its aroma will disappear during cooking.

Fans of spicy dishes can add a couple of pieces of chili pepper. Since the duck is marinated in the slow cooker, there is no need to salt it.

If there aren’t enough spices, you can add a little to your liking:

Turn on the multicooker to stewing mode and forget about it, depending on the model of the kitchen machine for 1.5-2 hours.
After this time, open the lid of the multicooker, assess the degree of readiness of the game, chop into pieces; if they are soft, the duck is ready.
If the meat is raw, turn on the stewing mode again. This happens very rarely, when the wild duck is very old. Basically, one mode of the “Extinguishing” program is enough.
Remove the finished pieces from the multicooker onto a dish or portion plates and serve with herbs and vegetables.

If there is a wild duck in the refrigerator or after a hunt, recipes for cooking in a slow cooker will help you quickly prepare a truly royal meat dinner. Game prepared according to this recipe can become your favorite dish not only for lunch, but also for a holiday dinner.

Many people will like game at a multicooker feast; after tasting the dish, guests will demand the recipe.

Baked wild duck with apples

Pickled game is stuffed inside with sour apples. Simirenko, White Nalivka, and Antonovka apples are well suited for this purpose. You can use any sour apples. For piquancy, housewives often add a pear cut into slices:

Sew up the peritoneum with thread or pin it with toothpicks. Cover the bottom of the duckling pan with foil or grease it with vegetable oil, and place the stuffed game there. Place in the oven for an hour and a half.
Periodically water the wild duck with the juice formed in the ducklings.
Adherents of hunting cuisine with a gourmet taste can add a sprig of tarragon to the duck roast. You can also pour juice on top.

To get a flavorful side dish, place potato wedges around the edges of the game 20-30 minutes before it’s ready. Moreover, there is no need to clean it. Simply wash, cut into 4 pieces, add salt and bake. The potatoes will be saturated with duck juice and fat. Apples and spices will fill it with a special aroma.

This duck is served on a large platter, with game placed in the center and along the edges. Slices of ripe tomato and sprigs of basil placed around the edges will add bright notes to the dish.

In any serving, freshly cooked duck will conquer everyone with its taste and aroma.

They pluck the duck in the yard or on the balcony. If you do this in the kitchen, you should be prepared for the possibility that feathers may fly around the kitchen and there will be an unpleasant odor. This must be done carefully, put the feathers in a bag, and periodically wash your hands and the duck.
When searing game over a fire, to avoid burning the skin, it must first be rubbed with flour or coarse bran.
From game brought from hunting, when butchering it is necessary to remove the shot, otherwise someone will get it when eating the duck. Eating duck with shot is unsafe; you can break a tooth.
If there is very little time for marinating, you can not marinate it for a long time, but simply remove the top layer of fat and skin from it. Aesthetically, a duck without skin may not look very attractive. But this method will help you cook game without a specific smell in a short time. This tip will be very relevant when they want to cook a duck right away, directly during the hunt.

Thanks to the manipulations done, the hunter's catch will allow him to get enough of the wild duck prepared no worse than by professional chefs.

Cooking wild duck is presented in the video: