Fatty meat of domestic waterfowl perfectly combines with peas.
These dishes are nourishing and rather heavy, but they are very good for increased physical employment and are excellent support for the body in a cold climate.
Currently, 4 main types of domestic duck breeds are grown. Meat of any domestic duck is to some extent useful for regular inclusion in the diet, but infrequent use. Legumes are also not a product for every day. In general, sometimes in the cold season, soup from a duck will be very useful.
Tell you how you can cook pea soup with a duck. The most delicious ducks are musky.
A simple rustic pea soup with duck
Ingredients:
- duck - 1 piece;
- onion - 2-3 pcs .;
- carrots - 1-2 pieces;
- Dry peas - 2-3 glasses;
- Spices dry for broth (laurushka, pepper-peas, gvozdichka, etc.);
- spices dry ground (ready mix without salt and sodium glutamate);
- different fresh herbs;
- garlic;
- tomato paste - 2 tbsp. spoons (optional component).
Preparation
Soaked for at least 3 hours before cooking peas washed, poured in a cauldron of clean cold water and put on fire. After boiling, rinse and change the water, then, reducing the flow of fire, cook until ready.
At the same time we are engaged in a duck. We cut out the seminal glands. The cleaned carcass of the duck is cut into pieces, trying to cut on the joints where possible, larger parts (the breast, for example) is cut. The meat is washed and poured in water in a saucepan. Cook for about 1 hour with minimal heat, gently removing the spoon noise and grease. Add the onions and carrots cut into large quantities, as well as the unmilled spices and cook for another 20-30 minutes. Bow and laurel are thrown away.
By this time we have cooked peas, add it to the pan with duck and broth in the desired amount. If the soup is made thick - you will get a very satisfying dish, replacing the first and second. Season soup with ground spices, you can also fill it with tomato paste. We pour soup into serving dishes. Shredded garlic and greens are added immediately before meals.
Peas - peas are different. There is such a wonderful kind of peas - chickpeas.
Duck soup with chickpeas can be prepared by following about the same recipe (see above). Chickpeas are cooked as well as ordinary peas, but a little longer (cook it separately). It will also be good to include in the soup of duck with chickpeas sweet peppers, broccoli, zucchini, pitted olives, maybe a little rice and / or canned corn. Add these ingredients to the soup 20-25 minutes before the end of the process. It will be harmless to add in each soup cup by a slice-another lemon. Well, of course, the greens, and do not forget the garlic. Such soups are popular in the Mediterranean, the Middle East, Central Asia, Pakistan, India (so you can safely use curry seasoning).
Following the same recipes, you can prepare pea soup and a smoked duck (although it is less useful). Broth from smoked duck is cooked much faster (for about 20 minutes), so onions, carrots and other vegetables can be pawned immediately.
Duck soup with young green peas in Pan-Asian style
Ingredients:
- fillet of duck (meat from the breast without bones and skin) - 300 g;
- drowned duck fat or sesame oil;
- green peas (can be frozen or canned) - 1 glass;
- onions (preferably red) - 1 pc .;
- carrots - 1 piece;
- sweet pepper - 1-2 pieces;
- pepper spicy red;
- greens (coriander, basil, parsley, etc.);
- garlic;
- spices dry ground;
- lime or lemon.
Preparation
Duck meat cut across the fibers in short strips. Carrots, onions and sweet peppers - short straws.
Melt the fat in a deep frying pan or in a wok. Fry meat with vegetables on high heat, stirring constantly and shaking the frying pan by the handle for 5-8 minutes, then transfer the contents into a saucepan. We put there the young green pea and the desired amount of water. Boil for 5-8 minutes, add the spices. Let the soup brew for 10 minutes and pour into soup cups. Season with hot red pepper and garlic, sprinkled with chopped herbs.