Remove the cutlery from the duck, wash well, boil it in cold water with 1 tablespoon of salt, after all the foam has come to the surface, throw the water, wash the cutlery and boil it again with all the vegetables, salt and grains pepper (I do this), let it boil slowly and covered for 1 hour, during this time we make egg noodles, a pinch of salt and flour;

After the duck has boiled, strain everything, put the soup to boil again, when it starts to boil, add the noodles and when they have risen to the surface, a sign that they are cooked, season again if necessary, turn off the heat, serve the soup with greens on top.


1. Clean and wash the duck meat well with cold water. I used my thighs and chest. Put the meat in a large pot and boil it in 5 liters of cold water, simmer. Wait until it starts to boil and froth well. It is important that the fire is small in order to be able to froth the soup well and in the end to obtain a clear and not cloudy soup.

Rural duck breast and thighs & # 8230

2. While the meat is boiling, prepare the homemade noodles. In a bowl I put 200 gr. flour, I gave a pinch of salt and added in the middle of the flour the beaten egg yolks from four eggs. For the soup, 2 egg yolks and 100 gr are enough. flour, but I prepared more noodles and for harder times, leaving some to dry.

Two yolks per 100 gr. eggs for homemade noodles

We start to incorporate the flour, stirring slowly with a fork. I used only the egg yolks because the best pasta is made only with egg yolks (this is how Italians make the best pasta). Whoever wants can use the whole egg and quantitatively, at least theoretically, you need an egg per 100 gr. flour (I put 2 egg yolks per 100 gr.). I say theoretically because it also depends on the quality of the flour. If it is easier for you, you can do the opposite, respectively beat the yolks in a bowl and gradually add the flour until a firm dough results. My advice is that if you have never prepared homemade noodles, you have a supply of flour and eggs at hand to straighten the dough in one way or another.

Once the flour is incorporated into the yolks, start kneading this dough by hand, having at hand the flour from which you sprinkle a little until you get a stronger, but elastic and non-sticky dough.

Homemade noodle dough

The dough obtained is divided and shaped into 2 or more balls, depending on the technical work surface and we spread them one by one with the rolling pin until we thin them well, often sprinkling flour to avoid sticking to the rolling pin or the work table.

We form several balls from the dough

We take a sheet of dough, fold it like a pancake and cut it as wide as possible. The slices of dough are easily broken into long noodles, but only if the sheet of dough has been well powdered with flour before folding to avoid sticking.

We let the noodles rest and take care of the soup.

Let the noodles rest

3. Let the duck meat simmer for 30-45 minutes, during which time froth the stew well. We clean the vegetables and whole, halved or cut into quarters, except for the onion that remains whole, we put them over boiled meat with a tablespoon of salt. Boil the soup over low heat for another 30 minutes until the vegetables are well cooked.

Once the vegetables and meat are cooked, strain the soup through a thick strainer and put it back on the fire, keeping the meat and vegetables aside. Taste and possibly add more salt as desired. Put the noodles in the soup and simmer over low heat. Fresh homemade noodles will rise to the surface fairly quickly, a sign that they are boiled and do not even disturb the soup (due to the starch) like the dried ones on the market. When the noodles are cooked, turn off the heat and season with greens, parsley and chopped larch. I slice the carrot, which has boiled whole, and finally put it back in the soup. Cover the pot and leave it for 10 minutes before serving. We can fry the cooked vegetables and get a garnish and the boiled duck meat goes on the baked potatoes.

For a fresh and strong flavor, it is good when eating, to chop some fresh greens directly on the plate and possibly, who wants a little spice, freshly ground pepper.


Cooking techniques: how do we prepare duck breast like in a restaurant?

Ingredient:

4 pieces of duck breast (112-140 grams)

1 tablespoon orange peel

Method of preparation:

Dab the duck breast with a paper towel. With the help of a sharp knife, easily increase the skin and fat of the duck breast, without cutting the meat.

Season the meat with salt (more on the skin side, less on the other side).

Put the duck breast pieces, skin down, in a cold pan. Put the pan on the stove over low heat. You can also use another pan to place it over, to slightly flatten the meat.

After 5 minutes, the fat on the duck will start to melt. Let the meat cook for about 15 minutes. If you have a meat thermometer, the required temperature inside the chest should reach about 52 degrees Celsius.

Turn on the heat and let the duck cook for another minute, to form a golden crust on the skin. Turn the duck breast over and let it cook for another 2 to 7 minutes, depending on how well done you want it to be. Remove the duck breast pieces from the pan and place them on a wooden chopper. Let them & ldquoodihneasca & rdquo for a few minutes.

You can turn the fat in the pan into a delicious sauce. Start by pouring white wine into the hot pan. With a wooden spoon, peel off the pieces of meat or fat left on the bottom of the pan. Let the wine drop. Add the chicken soup and let it all cool down until a well-coated sauce results. Take it off the heat and add butter. Mix everything and season the sauce with lemon juice, salt and pepper. Serve with sliced ​​duck breast.

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Consume rat soup clean

Consume rat soup clean. Consomme is one of the soups dear to our family. Always! Clear meat soup. But clear! Whether chicken, coconut, pheasant, duck or beef. Vegetables are the classic ones for any meat soup: carrots, parsley and parsnip roots, celery, a small onion. Sometimes I put a small tomato.

The present one is a duck consommé. I bought a whole installment which I traded as soon as I got home.

I detached the duck's legs first, then the wings. The thinnest (terminal) segment of the wings went into the soup collection bowl. I made an incision in the middle of my chest and carefully removed the two fillets, also with leather & # 8211 obviously. I was left with the whole carcass which I cut into 3: two pieces of the back and the hull (sternum, chest bone). The duck also had a neck about 20 cm long, fleshy and fine, which I also put in the bowl of soup meat, without skin. I also cut the fat and the edges of the very oily skin (the edges of the thighs, the skin of the neck) and I chopped the squares from the knife. From them I made extraordinarily fine & # 8211! When they melted, they left the lard. Duck lard solidifies in the cold and is delicious on toast. What can I say about jumari? Small, Romanian and crunchy.

Here's how much can be made from one duck: 2 large, fleshy thighs set aside along with the wings for a steak (feeding 3 people well), two generous duck breast fillets (with all the skin), lard and scallops and & # 8230 & # 8222fall & # 8221 for soup.

Here are recipes for these dishes:

  • Duck legs with apple terrine
  • Duck confit
  • Roasted Romanian duck legs
  • Duck legs with herbs from Provence
  • Duck legs with boiled cabbage and Bohemian dumplings
  • Duck curry with coconut milk and yolks
  • Noodles with duck and asparagus and mushrooms
  • Cold duck salad with avocado and Gouda

What else needs to be prepared for consumption? The vegetable! And in order for everything to have an intense taste and aroma, I decided to proceed as at beef stock namely to cook the meat and vegetables in the oven first, until they brown like the world. They get an incomparably better taste than cooked raw. The key to success in this soup is long cooking, min. 3 hours, on low heat, with the flame barely palpating. High flame and boiling & # 8222violence & # 8221 lead to soup disturbance. Anyway, it slips at the end, but there is a risk that it will appear opalescent and cloudy.

This soup can be made in advance, in larger quantities and then portioned and frozen. How good it is to have a can of ready-made soup in the freezer!

My mother made great consumption of pheasant a few times. High class. Served à la carte in porcelain cups and with scalded dough mini choux. There are now spherical croutons (Backerbsen) but in the 80's they were made at home. My mother would put polka dots as big as peas in the tray and bake them until they turned golden. Round homemade croutons! And now I remember those crystal-clear soups with mini choux floating in them.


Consume rat soup clean

Consume rat soup clean. Consomme is one of the soups dear to our family. Always! Clear meat soup. But clear! Whether chicken, coconut, pheasant, duck or beef. Vegetables are the classic ones for any meat soup: carrots, parsley and parsnip roots, celery, a small onion. Sometimes I put a small tomato.

The present one is a duck meat consommé. I bought a whole installment which I traded as soon as I got home.

I detached the duck's thighs first, then the wings. The thinnest (terminal) segment of the wings went into the soup collection bowl. I made an incision in the middle of my chest and carefully removed the two fillets, also with leather & # 8211 obviously. I was left with the whole carcass, which I cut into 3: two pieces of the back and the hull (sternum, chest bone). The duck also had a neck about 20 cm long, fleshy and fine, which I also put in the bowl of soup meat, without skin. I also cut the fat and the edges of the very oily skin (the edges of the thighs, the skin of the neck) and I chopped the squares from the knife. From them I made extraordinarily fine & # 8211! When they melted, they left the lard. Duck lard solidifies in the cold and is delicious on toast. What can I say about jumari? Small, Romanian and crunchy.

Here's how much can be made from one duck: 2 large, fleshy thighs set aside along with the wings for a steak (feeding 3 people well), two generous duck breast fillets (with all the skin), lard and scallops and & # 8230 & # 8222fall & # 8221 for soup.

Here are recipes for these dishes:

  • Duck legs with apple terrine
  • Duck confit
  • Roasted Romanian duck legs
  • Duck legs with herbs from Provence
  • Duck legs with boiled cabbage and Bohemian dumplings
  • Duck curry with coconut milk and yolks
  • Noodles with duck and asparagus and mushrooms
  • Cold duck salad with avocado and Gouda

What else needs to be prepared for consumption? The vegetable! And in order for everything to have an intense taste and aroma, I decided to proceed as at beef stock namely to cook the meat and vegetables in the oven first, until they brown like the world. They get an incomparably better taste than cooked raw. The key to success in this soup is long cooking, min. 3 hours, on low heat, with the flame barely palpating. High flame and boiling & # 8222violence & # 8221 lead to soup disturbance. Anyway, it slips at the end, but there is a risk that it will appear opalescent and cloudy.

This soup can be made in advance, in larger quantities and then portioned and frozen. How good it is to have a can of ready-made soup in the freezer!

My mother made great consumption of pheasant a few times. High class. Served à la carte in porcelain cups and with scalded dough mini choux. There are now spherical croutons (Backerbsen) but in the 80's they were made at home. My mother used to put polka dots as big as peas in the tray and bake them until they turned golden. Round homemade croutons! And now I remember those crystal-clear soups with mini choux floating in them.


Duck soup with homemade noodles

The vegetables are cleaned and washed well, then the carrot and parsnip are cut lengthwise, and the celery is cut into 2-3 pieces. Onions are cut in half.

Put the well-washed meat together with cold water in a large pot. Add a teaspoon of salt and simmer until foam is added on top. With a whisk, gather the foam for as long as necessary (until it is no longer done), then start to boil the celery and parsnip. Later, add the carrot and onion. Allow to simmer over low heat so as not to disturb the soup if it boils. Onions, at some point will be removed from the soup. Season with salt to taste and leave on the fire until the meat and vegetables are cooked. It took me about 2 and a half hours. At the end, strain the soup.

Boil the noodles separately, put them in the soup and let them boil for a few more minutes. Serve seasoned with green parsley or ground pepper.


Duck soup with anise and a contest

What is better than a hot soup when we are frozen by the cold? In addition, it keeps you warm and sometimes gets rid of the cold :) After a day of work, scratched by the cold, we stopped in the market and bought a beauty of duck leg and other good things from which we made this soup. we don't get tired anymore. I used anise and a surprise ingredient, Flavor Bulgarians, spice in the form of granules with naturally dried vegetables. Here they made a good team together and the result was a good soup that we will prepare in the coming days.
So is the story of the soup: in a late autumn, with a hot appetite and a desire to stay at home at
heat, I saw in the grocery store window an appetizing duck leg. I didn't think long and I did
turned it into a healthy soup that conquered the whole family!

You will see how easy it is to prepare :)

Duck soup with anise

Preparation time: 20 minutes
Boiling time: 1 hour

Ingredients: 2 people
200 gr duck meat, we used the pulp
50 gr peas
50 gr green beans
2 carrots
1 onion
1 horseradish root
1 tablespoon shaved Bulgarians taste vegetables
1 star anise
1 link parsley

1. The meat (duck meat) is washed and boiled. Foam as many times as needed and add more water, because it decreases during cooking. We use hot water because the cold water disturbs the soup, when it is boiled it is deboned.

2. The vegetables are washed, cleaned and cut into cubes, except the peas and beans.
Add everything to the pot in which the meat was boiled and let it simmer.

3. Towards the end, add a grated spoonful of Bulgarian vegetable flavor for extra flavor. When the soup is ready, take it off the heat, add the coarsely chopped parsley and the anise star, cover for a few minutes, so that the flavors become friendly :)

Serve with hot peppers (if you like) and with a lot of appetite :)

And now, we want to ask you what you think would suit you, what dish to eat (kind
main) after this goodness of soup?
We do not ask your advice in vain because we reward you for it. Flavor Bulgarians offers
delicious prizes like our recipe!
Leave in the comments your main dishes (rice, stew, steaks and garnishes) that
to contain Bulgarians of Flavor and motivate why you think it fits our recipe for
soup. We are waiting for your answers until December 6!

The prizes are many in number & # 8211 14 & # 8211 and all tempting:

 1 food processor

 5 eMAG vouchers (150 lei value of each voucher)

 8 prizes consisting of Bulgarian Flavor products

In addition, the winner will see his recipe prepared on the site! In places, be ready. start!

With love,
Georgiana and Iolanda

Update:
The winners of the contest are:
1st prize, Bosch food processor:
Stew of chicken legs with walnuts and pomegranate- Adina

Voucher Emag:
1.Adina Roz
2.Andrei Florin
3.Isabela Dobrin
4.Stefan Bruma
5.Antoneta Virtea

Bulgarian Flavor Products:
1.Corina Paunescu
2.Filipas Liana
3.Roxana Dumitrascuta
4.Dumitrina Garlic
5.Lubita
6.Irina Nitu
7.Sidy
8.Picincu Hobjila Viorica


The duck is well cleaned of the tulle, possibly to pass through the flame, then it is cut and washed.

The chest and thighs are removed and set aside, the breast will be used as a garnish and the thighs can be used in another preparation.

The remaining carcass and skins are cut into pieces and fried in a pan with hot oil together with the diced vegetables.

Allow to brown well on all sides, then add the tomato paste. Fry everything for another 2-3 minutes, stirring constantly. Extinguish with a little soup and leave on the fire until reduced (the added liquid evaporates).

Repeat this procedure once more, then pour the entire amount of soup. Bring to a boil, froth well, add sage and simmer for another hour.

Remove from the heat and allow to cool slightly. Strain and keep only the juice, then add the clarifying mixture obtained from meat and vegetables given through the mincer with a large sieve, crushed ice and egg whites.

Mix well and bring to a boil again. Bring to a boil, stirring occasionally. After the clarification mixture has risen to the top, let it simmer and simmer for another hour or so.

Remove the clarifying mixture with a whisk, then pass the soup through a thick sieve or, preferably, through the etamine previously moistened with a little water. Add red wine (Sherry) and match the taste with salt.

Degrease with polish and paper napkins. The resulting consumption must be clear, with strong taste and aroma, characteristic. Before serving, add to the plate slices (very thin slices) of fried pink duck breast in a pan.


What do you need

  • 1 tablespoon olive oil
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped small
  • 1/2 onion, finely chopped
  • 2 -3 cloves garlic, chopped
  • 3 cups of good quality
  • vegetable soup
  • 1 16-ounce can red diced (does not leak)
  • 1 hour of pearl barley
  • 1/2 teaspoon Italian condiments
  • 2 cups fresh spinach leaves (optional)
  • salt and pepper to taste (kosher salt or sea salt and fresh ground black pepper is always best)

  • 240 grams of stove buckwheat noodles (40 grams / serving)
  • 2 carrots
  • 1 link green onion
  • 1 red bell pepper (I put a kapia pepper)
  • 1/2 teaspoon chili
  • 1 clove crushed garlic
  • 20 grams of dried Mu Err mushrooms (also known as wooden ears, Judah's ears)
  • 2.5 l clear rat soup
  • 1 jar of Chinese Chop Suey vegetables (carrot mix, bamboo, mung bean sprouts, wooden ears)
  • 1/3 jar of bamboo shoots
  • 1 piece of ginger (about 1 cm ginger)
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 usutoi puppy
  • salt, pepper to taste
  • 300 grams of duck meat from the soup, drained well and cut into pieces
  • 1 tablespoon sesame oil
  1. The soup is hot.
  2. Wash the vegetables and cut as follows: green onions are cut obliquely into pieces a little thicker than regular slices, and carrots and bell peppers are cut into sticks. It is left separate.
  3. The wooden ear mushrooms are left to hydrate for 20 minutes. in hot water, then drain and cut chopsticks.
  4. Ginger is grated and grated on a small grater.
  5. The garlic clove is cleaned and crushed. It is set aside.
  6. Drain the mabus buds and rinse with cold water. Drain again and cut lengthwise, sticks.
  7. Drain the Chinese vegetables, rinse with cold water and leave in a sieve.
  8. In the hot soup add soy sauce, green onions and carrot sticks. Leave for 2-3 minutes, then add the bell pepper, bamboo shoots, Chinese vegetables and Chinese black mushrooms. Leave it on the fire for another minute, after which the fire is extinguished (the vegetables must not be cooked well, but only have the consistency of a tooth).
  9. Separately, heat the wok and add the sesame oil.
  10. Add the pieces of meat and fry quickly for 1 minute. Add ginger, chili and 3-4 tablespoons of soup from the pot. Leave for 1 minute, then turn off the heat and pour the composition into the soup bowl.
  11. In a separate bowl, add the stove to the noodles, over which the boiled water is poured, until it covers them.
  12. Let the noodles soften for 3-4 minutes, then drain, rinse with cold water and add to the soup.
  13. At the end, add the salt and pepper soup and add the crushed garlic clove.
  14. Duck soup with stove noodles (ramen) is served hot. It is very filling and fragrant.

Extrasfat: if you don't have it at hand clear rat soup, you can prepare it yourself a few hours before (as I did), as follows: the meat chosen for the soup is simmered for 3 hours, along with many roots, peppercorns and salt, to taste (at the end, the meat is loosen itself from the bones) strain the soup through a very fine sieve, lined with gauze if the soup did not come out clear enough, put it back on the fire and add a grated carrot mixed with a beaten egg (their role is to & # 8222takes & # 8221 all the impurities in the soup) & # 8211now strain it again through the sieve lined with gauze and get the clearest soup.

Note: You can also win a complete set of Shan’shi ingredients, a wok and the related set of tools, that is exactly what I received for testing in the campaign, if you sign up with a comment on the official page of the campaign from Savori Urbane in which to tell us which isyour favorite Asian way andwith what ingredients Shan’shi you could cook it. Distribute page on Facebook, Google+, Twitter or Pinterest. The registration deadline is 20.02.2015 and the draw will take place on Saturday, 21.02.2015 (via random generator system). The prizes can be sent only on the Romanian territory. The legal route is excluded.


Duck soup - Recipes

Rat soup

Make duck goulash soup, a recipe with duck meat inspired by Hungarian cuisine. From the duck legs, a satiated and rich-tasting goulash soup is obtained & # 8211 the meat is deliciously complemented by pieces of carrot, celery and mushrooms, and the final cough is given by a spoonful of sour cream. For a complete meal in a single plate, add a few potato dumplings flavored with onion and garlic.

Ingredients

    3 duck chops duck chops (about 375 g each), skinless 2 tablespoons sunflower oil 250 ml dry white wine 2 chopped onions 2 cloves chopped garlic 1 red bell pepper, cleaned and diced 1 green bell pepper, peeled and cut into cubes 1 large carrot cut into cubes 125 g cleaned celery root and cut into cubes 2 tablespoons paprika 1 powder cumin seeds 1.5 tablespoon flour 1 bay leaf 900 ml chicken broth, preferably home-cooked (see Practical Tips / Beginner's Guide ) 450 g chopped tomatoes 15 g mixture of dried mushrooms, washed to remove impurities, then chopped 100 g fresh sliced ​​mushrooms a powder of cayenne pepper 2 tablespoons chopped parsley salt and pepper
For serving

Sprinkle the duck legs with salt and pepper. Heat 1 tablespoon of oil in a large, heavy pan, add the thighs and brown on both sides. Remove from the pan and set aside. Add the wine and boil for 5 minutes or until reduced by half. Remove the pan from the heat and set aside.

Heat the remaining oil in a large pot. Add onion and garlic and sauté for 5 minutes or until onion is soft. Add the bell peppers, carrots and celery and cook for another 5 minutes. Add paprika and cumin seeds and cook for 1-2 minutes, then add flour and mix well. Cook the ingredients, stirring, for 2-3 minutes.

Add the bay leaf, chicken broth, wine mixture set aside, tomatoes, dried and fresh mushrooms, cayenne pepper and parsley. Mix well. Add the duck breasts. Bring everything to a boil, then make a small fire, cover the pot and cook the soup for 1 hour, until the meat is tender.

Remove the duck breasts from the soup. Remove the meat from the bones and put it back in the soup. Season to taste.

Put the soup in bowls. Garnish each portion with 1 tablespoon sour cream or yogurt and a little parsley.


Video: Duck Soup Reaction


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