Shulyum duck

Chococcino cake (99 votes)  
Category Soups
Cooking time: 1h
Person: 6 servings
Complexity: Easily

Cooking process

Shulyum duck

Shulyum duck - A hearty and tasty dish. It is cooked on the fire more often in autumn, especially venison: duck, rabbit, elk, bear, etc. Also, there are so many recipes for its preparation and in the home. If you want to surprise your household with something unusual and at the same time tasty and simple, you can use the following recipe cooking shulyum duck. The main thing to observe all instructions and proportions, then the result will justify all expectations!

Ingredients for shulyum duck:

Duck medium size 1 bird
Potatoes 4-5 pieces
Celery root 150 grams
Bulb onions 1-2 pieces
Garlic 3-4 cloves
Pepper black ground ¼ tsp
Sunflower oil 2 tablespoons
Loaf of bread half
Salt, kitchen ½ tsp
sea ​​salt ½ tsp
Bay leaf 1-2 pieces
Herbs (dill and parsley) 1 beam


    Cutting board
    garlic press
    Tea spoon
    Kitchen stove
    Portion plates

    Preparation shulyum duck:

    Step 1: Boil the duck meat.

    Put a kettle of water on the fire, add salt. To save time, until the water boils, the duck carcass wash thoroughly with cold water, cut the belly and remove the entrails with a knife. Do not forget to remove the tail are with glands in order to avoid unpleasant specific smell. Duck rinse again. Then put it in boiling water and cook until tender. It takes approximately 1 - 1.5 hours. During cooking, remove the foam from the broth.

    Step 2: Step 2: Process the vegetables.

    Sliced ​​potatoes
    Put the broth and bay leaves. While we cook a duck, prepare the vegetables. Potato and celery, clean, wash in running water and cut into not very large pieces. Garlic is separate from the husk, crush special garlic press.

    Step 3: Step 3: separate the meat from the bones.

    cook duck
    When the duck is ready (Ready check fork - if the meat is bad pierced, it is also necessary to boil), remove it from the pan, meat separate from bones with a knife and cut pieces of approximately 3 by 3 cm More meat, potatoes, celery, place the broth, season with salt. table salt, pepper and simmer for 15 minutes - 20. At the end of cooking, add half the crushed garlic.

    Step 4: Step 4: Fry croutons.

    Fried breadcrumbs
    Crackers can fry of white bread. To do this, cut into small pieces. Then, on a hot frying pan should pour sunflower oil, wait until it warms up. Slices of bread put into the pan and stir often. Broil until such time as they become rosy.

    Step 5: Step 5: Post shulyum duck.

    Ready shulyum duck
    Dill and parsley, rinse and finely chop. Shulyum pour into bowls, sprinkle with herbs. In a separate small plate put sea salt and fried croutons. This dish is best eaten piping hot, as if to warm his chilled, it will lose its unique taste. Enjoy your meal!

    Tips to the recipe:

    - - To the celery is not darkened, it should be cleaned from the peel, put in a damp cloth and store in the refrigerator on the bottom shelf.

    - - To shulyum turned especially nourishing and fragrant, it is best not to use the frozen duck, and fresh in its manufacture.

    - - To duck welded faster and was tender, the broth can pour 1 spoon of vinegar.

    - - To save parsley longer (more than one month), it must be stored in the refrigerator in the bank under the cover glass.