Duck noodles with porcini mushrooms ... dried

Duck noodles with porcini mushrooms ... dried

Category: First meal

Kitchen: Russian

Ingredients
Duck (or duck soup set)	1
Noodles (preferably homemade)	100 g
Dried mushrooms (boletus)	100 g
Carrot	2 pcs
Bulb onions	3 goal
Greens	1 bundle
Spices and condiments (to taste)	1 tbsp. l.

Cooking method

• What could be more enjoyable than having rich homemade duck noodles for lunch? So let's do it.
• Actually, manty was made here recently.
• 🔗
• Remained after "after" any testy lewdness. Die-cutting, technically speaking. Here you need to take it and mix it well, until smooth. And if uniformity suddenly does not happen, then, in general, it is not scary.
• 🔗
• Then roll the dough with a rolling pin, roll it up, and cut it.
• 🔗
• Then unwind these rolls, sprinkle with flour so that the tapes do not stick together, and dry. So much for homemade noodles.
• 🔗
• Duck. Someone will go to get it out of the freezer, but in our village ... it is, of course, more troublesome - to catch it first, then this one ... in general it is necessary to pluck it, but it turns out to be tastier than an example. Believe me.
• 🔗
• And these are mushrooms. White. From the forest adjacent to the village. We took the dried ones. Those from last year still remain.
• 🔗
• We rinse. At first, simply - under the tap. And then the mushrooms must be soaked. In warm water. At least thirty minutes. To soften. Here, by the way, the aroma from the mushrooms begins to emanate. The forest is so ... summer. And at the same time all sorts of grains of sand, if suddenly left, will come off and wash off.
• 🔗
• Soaked mushrooms, once again wash very thoroughly. It's just that everyone needs to be washed. After all, no matter how clean they are, and every sand there is such a thing. Insidious. Why do we need an unnecessary crunch in the soup? There is no need. That is why we will wash it again. And then we'll cut it. It is not necessary very finely, but we will cut it.
• 🔗
• Carrot.
• One famous culinary guru claims that carrots are a root vegetable, that is, growing in the ground, it smells, I will use carrots in this soup. I have a habit of this - all sorts of insane authoritative statements from everyday eyes are completely absurd, not to take into account and use my experience. Here's what a beauty that grew up in the garden.
• We will, of course, wash it, clean it, and then rub it on a coarse grater.
• 🔗
• Luchok.
• We will clean and then finely cover. What for? Let it be.
• 🔗
• Let's start cooking. The first step is to take care of the broth. We cut the duck and….
• Let me remind you about how they cut and why not a whole duck was taken for the broth, but only a soup set ... from a duck. Here it is described in detail about this:
• 🔗
• So.
• I must say right away that the legs of the duck's breast were taken away ... or in other words, the legs and breast were pickled and set aside for "later". But from everything else, after cutting off excess fat from this "everything", we will cook the broth.
• Why did you cut the fat? And then we melt it and potatoes, for example, fry on it. Oh, and fascinating, I will report to you, the potatoes are coming out. In the sense that the process of eating it is so fascinating that until the pan is empty, you will not come off. So exciting.
• And we are all broth ku ... ugh you! And such a head will come ..., parts of the duck carcass, first fry. And we will melt the excess fat, and this action gives the broth taste, I will report to you, unannounced! In general, I recommend! You won't scold me.
• 🔗
• And, as usual, we put the fried bird parts in cold water. I highly recommend that you take water from the well. So that, you know, it was delicious, clean and fresh. But, I note that it will not save you from the appearance of scale. We remove the scale with a slotted spoon, and reduce the fire to the very minimum. Let the broth not boil, but rather languish. As far as it is, of course, on the stove is possible. It's not a stove.
• 🔗
• By the way, about the cracklings.I could not resist adding any pieces of duck skin with fat, when all sorts of wings - bones were fried. And here's what happened. They then with black bread, salt ... and crunching with a Yalta onion, even without any vodka, were consumed with great and undisguised pleasure!
• 🔗
• And the main thing, cracklings and other fats from waterfowl can be consumed without fear of overexerting the body with various fatty excesses. It is absorbed by our bodies with pleasure and without much harm.
• But it’s me, let's say, distracted. Excuse me.
• Yes. Please note that the duck fat should be left in the pan. We will need it, and the broth is already rich, believe me, it will be - a duck.
• While the broth is languishing. We will prepare the dressing.
• Return the pan with duck fat to the stove.
• And as soon as the fat is heated, then the onion is immediately in the pan and sent. Fry it until it is almost transparent.
• 🔗
• And then we will send the carrots to the pan. And we will stew it, stirring it. Until sweet softness.
• Here I will pay attention to this device. The sieve is so flat. Fat, as it starts to get hot, it will splash. And this is wrong. And cover the pan with such a strainer, you look and you will manage without unnecessary dirt, and you will save your hands from burns.
• 🔗
• And then add the mushrooms.
• 🔗
• Stir, reduce heat to low and cover the pan with a lid. Let it stew. At least twenty minutes. Just do not forget to stir from time to time.
• In the meantime, the dressing comes, take out the meat and bone set from the pan.
• 🔗
• And separate the meat from the bones. Then we sprinkle the meat into pieces that can be easily eaten.
• 🔗
• And then put it back in the stock pot. And we'll wait until it boils. And as soon as, immediately put the dressing in the broth. With a slotted spoon, carefully so that the pan does not peel off, the ceramic coating does not spoil, and excess fat in the pan is not needed. There will be enough of it.
• 🔗
• Mix well. This is the broth you get. Transparent, with fat, and what a fragrant ..., there is such a plexus: the duck spirit, and mushroom summer forest aroma, and added vegetables.
• 🔗
• We cover the pan with a lid and let it sweat for another twenty minutes.
• And after these twenty minutes, add noodles to the broth.
• You know, I collected the excess fat from the surface of the broth, before laying the noodles. It seemed that it would be painfully fatty. And, you know, I was right. Cook for fifteen minutes, and then pour the chopped greens and cook for another five to ten minutes.
• 🔗
• Well, actually here !!! Fragrant, rich ... delicious! Still, homemade duck broth is a special article. This is not some kind of overseas chicken, fed with chemical filth, tortured by electricity.
• Eat to your health!
• 🔗
• Angela for you at your meal!

My God, how deliciously the whole process is painted ... Thank you very much for the recipe, and for its presentation, and for the photos!

Mom dear! Yes, it's a song !!!

but ... the noodles themselves are much tastier

Not a recipe, but a song .. .., thank you very much for the pleasure ...

And there is no frozen duck at home, but I read it - in general, it is not a problem to make noodles, there are onions and carrots, there is little left - a duck when buying)))

Thank you for the recipe, and a special thank you for the description - it takes a soul!

All this action reminded me of the story of my beloved AP Chekhov "The Siren". Incomparable

Ooooooooooooo! very appetizing and told and shown! super!

And I have a harvested and frozen concentrate from stewed duck legs, without meat of course. And then there are homemade already dried fettuccine - the same noodles. And dried porcini mushrooms - in large quantities.
What is missing is a bunch of greens, but green onions are available. Will it fit? Just today I was thinking what to make of duck concentrate. Well, here, on HP, it's always like this: I just thought hard, bam! - someone threw a recipe! Materialization of thoughts, in!

And another question. Does the mushroom infusion go to the soup?

[Ivanych]

And where is he Ivanych?
I've already soaked the mushrooms ...
The hand will not rise to pour out the infusion

No infusion I used.Although ... I think it will not be harmful.

Thank you! It was delicious!!!

[Arka]

Arka, made me happy ..., so I did not report in vain.
And it looks very tasty !!!

I got a soup from the balcony today. I look, and this is not a soup at all. Everything was frozen with jellied meat. Here is a fat gain!

It is normal if the broth is correct.

I read your reports and enjoy! You need to release a cookbook - believe me, it will be a Bestseller (just like that - with a capital letter). Thank you for such an indescribable pleasure. By the way, I also always fry the duck beforehand when I cook borsch with it. It really gives a special flavor and aroma

Thank you. Frying for broth is, indeed, right ... And a book ... it's troublesome.

I made it! Delicious. Interesting duck flavor, I like it more than turkey.
Thank you!

here is my personal opinion ..., turkey for broth-soups, in principle, is not suitable. But the duck, as they say, just right! ...

[Ivanych]

Ivanych, and if I take an Indoor? They are bred right here, there are almost always fresh ones on sale. Is she almost a duck too?

Yes, it will turn out no worse. Remove the breast for other things, and the rest in the broth. You will not regret.

[Ivanych]

Ivanych, Thank you.

Ivanych, and if I take an Indoor? They are bred right here, there are almost always fresh ones on sale. Is she almost a duck too?

Why "almost" a duck? this is the most that neither is a real duck. About this Google says something like this:
Muscovy duck / Cairina moschata / is a large independent species of wood ducks, wild populations of which are widespread in Mexico and South America. It has nothing to do with a turkey, although it is often called an Indoor!

Although there is also such: By way of life and anatomically, the Indoor is a kind of transitional type between ducks and geese.