Wild Duck Escabeche
- 🦆 4 whole wild ducks, cleaned, deboned, and cut into pieces
- 🫑 3 small green bell peppers, julienned
- 🌶️ 1 large red bell pepper, julienned
- 🥕 2 large carrots, peeled and cut into bâtonnets
- 🧅 5 small onions, thinly sliced pluma style
- 🌿 1 stalk celery, cut into bâtonnets
- 🧄 5 cloves garlic, sliced or crushed
- 🧂 1 teaspoon salt
- ⚫ 1/2 teaspoon mixed peppercorns (pink, white, and black)
- 🌿 1 sprig rosemary, optional fresh
- 🍃 2-3 bay leaves
- 🥄 2 cups vegetable oil
- 🥄 2 cups white wine vinegar
- 💧 4 cups water
Experience the vibrant flavors of Argentina with this extraordinary Wild Duck Escabeche. Traditionally served as a cold appetizer or main course, this dish showcases marinated duck intertwined with colorful vegetables in a zesty vinegary mixture, perfect for preserving and enjoying over months.
Experience the vibrant flavors of Argentina with this extraordinary Wild Duck Escabeche. Traditionally served as a cold appetizer or main course, this dish showcases marinated duck intertwined with colorful vegetables in a zesty vinegary mixture. Perfect for preserving and enjoying over months, it's an adventure in every bite.
Ingredients
🦆 4 whole wild ducks, cleaned, deboned, and cut into pieces
🫑 3 small green bell peppers, julienned
🌶️ 1 large red bell pepper, julienned
🥕 2 large carrots, peeled and cut into bâtonnets
🧅 5 small onions, thinly sliced pluma style
🌿 1 stalk celery, cut into bâtonnets
🧄 5 cloves garlic, sliced or crushed
🧂 1 teaspoon salt
⚫ 1/2 teaspoon mixed peppercorns (pink, white, and black)
🌿 1 sprig rosemary, optional fresh
🍃 2-3 bay leaves
🥄 2 cups vegetable oil
🥄 2 cups white wine vinegar
💧 4 cups water
Instructions
1- Prepare the Ducks:
- Clean and debone the ducks, separating the breasts, legs, and wings. Save the carcasses for broth if desired.
- Optionally, pre-boil the duck pieces in salted water until tender, then drain and set aside.
2- Prepare the Vegetables:
- Cut carrots, green, and red bell peppers into julienne strips.
- Slice onions thinly, and do the same with celery.
- Slice or crush the garlic cloves.
3- Assemble the Escabeche:
- In a large stainless-steel pot, combine duck pieces, all prepared vegetables, garlic, mixed peppercorns, rosemary, and bay leaves.
4- Add Liquids:
- Pour in vegetable oil, white wine vinegar, and water ensuring the ingredients are fully submerged using the standard (1:1:2) or more vinegary (2:2:3) ratio.
5- Cook the Escabeche:
- Heat the pot over medium flame and bring to a boil. Then, reduce to a simmer, cooking until vegetables soften and duck is very tender. Ensure the vinegar doesn't completely evaporate.
6- Jar and Preserve:
- Once cooked, remove from heat and transfer hot mixture into clean, sterilized glass jars, filling each to the brim with additional oil.
- Seal jars tightly and store for 1-4 months.
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 105 minutes
Servings: 8
Calories: Approximately 420 per serving
Proteins: 24g
Fats: 28g
Carbohydrates: 17g
Equipment:
- Wooden cutting board
- Chef's knife, utility knife
- Metal bowl
- Large stainless steel pot
- Standard kitchen stove
- Metal strainer/colander
- Sterilized glass jars with lids
Cooking Tips
- Separate Cooking for Duck: Enhances flavor absorption.
- Oil Seal Preservation: Ensures long-term storage.
- Vinegar’s Role: Essential for flavor and preservation.
#escabeche #duck #argentinecuisine #preserves #homemade
YouTube channel - Chefsale
Comments