Duck stew (goose) in an autoclave

Category: Meat dishes
Duck stew (goose) in an autoclave

Ingredients

Duck (I have Mulard)
Salt
Peppercorns
Laurel

Cooking method

I make two types of stew - for the first and for the second courses.
I take 2-3 carcasses (it even became funny "I take" .., I get up early, gut and pluck). And I separate the wings (they need to be hit with a hatchet in the center so that the hollow bone cracks), the neck and the lower leg (I also cut off the lower part of the bone shorter at the lower leg) - this will go into soup cans.
And fillet off the breast and thighs and cut into large cubes.
At the bottom of each jar (0.7) I put a quarter of a laurel leaf and 4-5 peppercorns.
Salt the meat in a bowl. You need to salt the way you would cook, mix and boldly another tablespoon of salt. When bookmarking, it must be taken into account that fat will be released from the skin, so you need to stop in cm from the hangers. If you like jelly, then add 3 tablespoons of water. And on top I put a small piece of interior fat. Pressure 4.2 - 40 minutes.
Duck stew (goose) in an autoclave

Time for preparing:

2 hours

Cooking program:

Autoclave

Note

I also roll up a clean fillet without skin, with the addition of water and a decent piece of fat.
Duck stew (goose) in an autoclave
These are the files I put in jars
Very conveniently opened - scrolled and the pancakes with meat are ready, opened - cut and the salad with meat is ready. Pies, potato casserole, any meat fantasy)))
Liver (navels and heart) I make in broth, liver in oil. 15 minutes like a fish.

Helen
Cool, delicious !!!
Constant
Jeanne, thanks for the recipe I just ordered an autoclave, and started looking for recipes for it) And taking into account our courtyard, this is vital, four freezers are clogged with a tie
A.lenka
Hurrah! Finally, we have autoclave recipes!
And then the Chef gave us a whole section for recipes, but it is still empty ...
Zhannptica
Elena, KUBANOCHKA promised to add recipes. We wait.....
NataliARH
Jeanne, very interesting options, varied in my stupid question with lids to roll up after cooking or immediately? water is poured into the container of the autoclave and we put the jars there (I will cook in the SV, but I will increase the time)?
Zhannptica
NataliARH, if in a pressure cooker, then a screw lid is needed. There is a very sharp release of pressure and the rolled up lids inflate periodically. And put the meat raw and close the lids immediately tightly
NataliARH
Thank you
Zhannptica
NataliARH,


Added on Tuesday 31 May 2016 11:33 am

Constant, Natalia, I will be glad if it comes in handy))
space
Zhannochka, thank you so much for the science
I read, reread, and then into a separate notebook
Unfortunately, we will have purchased meat, but still I really want to try everything.
I got the idea to pick up different meat in the assortment, put each type of meat in a separate jar, and load it into one AK and taste it later in order to draw the right conclusions.
Zhanna, but probably you can't make pork and chicken meat (for example) at the same pressure? please advise
and the sterilization time is different, right?
I think logically, but I have no experience at all
And your stew, it just looks superb and I have no doubt that it's delicious
Zhannptica
lydia, pork with chicken can be together. I would have thought about beef. Although the chicken will not turn into a paste, no one mixes it. Just don't throw a lot of lavrushka, it can taste bitter. I put a quarter of a leaf on 0.5 straight. And somehow I forgot about her and no one noticed the difference. In any case, you need to adapt to your taste.

space
Thanks for the advice, Jeanne
do you think bitterness appears only from an overdose of lavrushka?
I read somewhere that bitterness can appear from an increased temperature, but I myself do not know
Quote: Zhannptica
I put a quarter of a leaf on 0.5 straight. And somehow I forgot about her and no one noticed the difference.
so I will try, "forget" in some jars and find out the difference in taste.
In canned fish, I put a small leaf of lavrushka in each 0.5 liter jar and it seemed to me that it was grunting, but my husband did not notice it. Maybe I'm making up
I found the autoclave topic on the forum, read everything today, I'll go now and ask a question there
Zhannptica
lydia, if overexposed, it will be bitter and may burn (dry out). Then throw it away. It cools down in an autoclave for more than one minute. So it's better five minutes minus than plus
Ne_lipa
Zhanna, thank you so much for the visual science
Your stew is just a sight for sore eyes, I immediately remember my grandmother and childhood, where there were such delicious jars. I don't buy store stew. I have been thinking about purchasing an autoclave for a long time, you directly inspired
Zhannptica
Victoria, thanks for the kind words. The thing is really very necessary. You can seal everything there. And mushrooms, and berries, and cabbage rolls, and meatballs ..., for which there is enough imagination. And then the cap - click !!! And everyone ate)))
space
Quote: Zhannptica
if overexposed, it will be bitter and may burn (dry out). Then throw it away. It cools down in an autoclave for more than one minute. So it's better five minutes minus than plus
very valuable addition, thanks
Zhannptica
lydia,

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