Duck stew for winter at home

Step-by-step cooking

1. Step 1:

   

   Wash the duck, free it from skin and excess fat. Boneless pieces will be useful for stew. The breast and other smaller pieces of the carcass are ideal.

2. Step 2:

   

   Cut the meat into serving cubes. Duck pieces should not be too wet after washing. If there is an excess of moisture, then you need to remove it with a paper towel. Put the duck in a dry bowl. Add salt and pepper to the meat to taste, mix thoroughly. Tighten the bowl with cling film and leave in the refrigerator for about one hour.

3. Step 3:

   

   Cans for the future stew should be washed and dried in advance. Then put the spices on the bottom of each jar. I put a small bay leaf, one clove bud and one pea of allspice.

5. Step 4:

   

   Then put the prepared pieces of duck in the jars. Try to lay out the pieces tightly so that there are no large air cavities between them. But there is no need to over-tamper the meat. Banks should be filled to two-thirds of the total volume.

6. Step 5:

   

   From a piece of foil folded in half, form a kind of lid for cans and press them tightly against the necks, trying to achieve relative tightness. Put the jars on a baking sheet, also covered with food foil in advance. And send the stew in a cold oven. Only after the cans are loaded, turn on the oven to warm up to 150 degrees. The cooking time is two hours. Then increase the temperature to 180 degrees and bake for another hour