Wild duck soup is a culinary masterpiece that any housewife can do. The only nuance that you need to pay attention to during its preparation is that not every bird is suitable for consumption.
A little history
In Rus', dishes prepared from wild birds were always in price. Such food was served on the festive table as the main dish and was popularly called “lordly”. Not a single holiday in Ancient Rus' took place without a game dish.
Most often at ceremonial events one could find food that was prepared from wild birds caught during the hunt. It could be partridge, quail, grouse, wild duck and other game. As a rule, unique first courses were prepared from wild duck. How to make wild duck soup? And which recipe is better to use? We will talk about this in our article.
Homemade wild duck soup
To prepare a flavorful and satisfying game dish, you need to make sure you don’t make a mistake when choosing the main ingredient. Mallards and teals - the meat of these birds is in great demand in the culinary field. Qualified chefs prefer these particular breeds of ducks for preparing liquid first courses.
After the choice of bird has been made, from the abundance of various culinary offers, you should settle on a recipe for wild duck soup so that the dish you are interested in turns out to be satisfying. It also turned out fragrant and everyone in the household liked it.
Wild duck noodle soup
Wild duck has always been a special delicacy. Game goes especially well in egg noodle soup. extremely useful due to its high content of vitamin B, iron, selenium and phosphorus. Also, wild duck soup is rich in proteins, which is very useful for people who are in nervous or physical exhaustion. The first noodle dish is quite rich, satisfying and appetizing.
Required ingredients:
- wild duck soup set - 0.8 kg;
- onion - 2 pieces;
- carrots - 2 pieces;
- celery stalk - 2 pieces;
- potatoes - 3 pieces;
- egg noodles - 5 tbsp. l.
Practical part
To start preparing wild duck soup, you need to place the plucked and gutted game in a saucepan, fill the container with water and bring to a boil. When the foam begins to appear, you need to remove it and simmer the duck over low heat for several minutes. After which the first decoction should be drained.
Then the boiled duck must be transferred to a clean pan, add one onion (do not peel it, just wash it), bay leaf, peppercorns, spices and salt to taste. Pour water into the pan and boil the broth for an hour. After the allotted time, strain and add salt again.
After this, you need to take care of the vegetables. Peel, wash, carrots, onions and celery, cut into medium-sized cubes and add to the prepared broth. Game meat must be separated from the bones, cut into pieces and also placed in a pan. The resulting dish must be cooked for 10 minutes. Then the cooked potatoes should be washed, peeled, chopped and added to the pan. Boil the contents for 5 minutes, throw in the egg noodles, add salt, boil until tender and serve.
Game soup with homemade noodles
To prepare a delicious and satisfying wild duck soup at home, you can use another recipe. It differs from the previous one in that it requires wheat flour, from which each housewife can independently make noodles.
To prepare this soup you will need the following products:
- wild duck carcass;
- potatoes - 2 pieces;
- onion - 1 piece;
- egg - 1 piece;
- flour - 3 cups.
If large game is available, before you start preparing the broth, you need to cut the duck into smaller pieces (but first pluck and gut it). And only after that - put it in the prepared container. Add water and cook over low heat. After boiling, the broth should simmer for about half an hour.
Knead the dough from flour, chicken egg and a pinch of salt. While the prepared batch sits for a while, you should start filling the broth. To do this, washed potatoes need to be peeled, cut into cubes and added to the boiling broth.
Now you should return to the deferred test. It must be rolled out and cut into thin strips. After 15 minutes, you can add finely chopped onions (raw or pre-fried in a pan), as well as cooked noodles, into the cooking broth.
After this, bay leaf, pepper and salt should be added to the first duck dish. When the soup boils, you can turn off the heat and let the dish stand under a closed lid for 5 minutes so that the noodles “cook.”
Duck soup with rice
In addition to the above recipes for first courses, you can also make soup from existing game using rice cereal as a basis.
To do this you will need the following components:
- wild duck carcass;
- potatoes - 2 pieces;
- onion - 1 piece;
- carrots - 1 piece;
- rice - 70 g.
Wild duck must be plucked, gutted and divided into portions. Wash and peel the vegetables. Carrots should be grated using a grater, onions and potatoes should be finely cut into cubes.
After which you should start frying the wild bird. This must be done in a preheated frying pan. When a golden-brown crust appears on the surface of the duck, you can transfer it to a prepared container, add water and cook over low heat. The broth should be salted and cooked for an hour.
Cooked onions and carrots should be fried. Then add the fried vegetables to the broth with potatoes and rice grains, boiling all components for 10 minutes. The liquid dish should be salted, peppered, and also flavored with bay leaf. Then boil for about 5-7 minutes.
The finished first course is usually poured into plates, sprinkled with finely chopped herbs.
It’s not often that duck treats appear on the tables of average families. But, if a duck still appears in the house, then cook from it soup will be the best solution.
After all, duck meat gives the broth a bright and aromatic taste. In addition, this meat is very healthy. It contains vitamins of groups A, B, C, K, E and microelements. Duck meat also stimulates the formation of cell membranes.
If you pre-salt the duck meat, the soups will have an even more interesting taste. They will be rich and satisfying. The main thing is not to add salt to this broth.
Duck soup - general cooking principles
The soup is best made from fresh duck.
Before cooking, remove any excess from the duck.
Remove any fat from duck before cooking.
Defrost the frozen duck gradually, first in the refrigerator and then at room temperature.
Cook the soup from the second broth, so it will turn out less fatty.
To make the soup thicker, add cereal to it.
Spicy duck soup
Ingredients:
Five liters of water;
Kilogram of duck;
Half a celery root;
Two carrots;
350 g tomatoes;
Two potatoes;
Spoon of tomato paste;
Two handfuls of egg noodles;
One red pepper.
Cooking method:
1. Rinse the duck, remove the remaining feathers and cut into large pieces. Place them in a saucepan and add water. After the broth boils, skim off the foam and add salt. Cook for 1 hour 15 minutes.
2. While the broth is cooking, prepare the vegetables. Peel the onions and carrots and cut into cubes.
3. Wash the hot pepper, remove the core and finely chop.
4. Chop the celery root into small cubes and the potatoes into large cubes.
5. Once the duck is almost ready, add all the vegetables you prepared in advance.
6. Cook until the vegetables are soft, then add the washed and chopped tomato, pepper and tomato paste to the soup.
7. Boil for five minutes and add egg noodles. Cook the soup for another seven minutes. Then pour a well-beaten egg into it and mix.
8. Pour the duck soup into bowls and garnish with chopped herbs.
Vegetable duck soup
Ingredients:
One fresh duck;
280 raw lard;
390 g bell pepper;
720 g potatoes;
460 g carrots;
Five spoons of pasta;
Bay leaf;
Black pepper;
Head of garlic;
460 g fresh tomatoes;
A bunch of parsley, cilantro and dill;
Two spoons of cumin;
Six liters of water;
Ground coriander;
100 g vodka;
Khmeli-suneli.
Cooking method:
1. Rinse the duck and clean off any excess. Cut it in half and place it in a large pot of water. Add whole peeled and washed onions. Cook the duck for 1.5 hours, remembering to remove any foam that has formed.
2. Peel the carrots and potatoes, rinse and cut into slices.
3. Wash the onion and pepper, remove excess and cut into half rings.
4. Cut the washed tomato into slices.
5. Rinse all the greens in water and chop into medium pieces.
6. Finely chop the peeled garlic.
7. Cut the lard into strips and place in a frying pan. Fry it until golden brown, then add the onion and carrots. Fry for ten minutes.
8. Add fried potatoes to the almost finished duck and salt the broth. Cook for twenty minutes.
9. A little later, add bell peppers and tomatoes. Cook for 13 minutes.
10. Add cumin, pepper, suneli hops, bay leaf and tomato paste to the almost finished soup.
11. A few minutes before readiness, add garlic and herbs. Lastly, add vodka.
12. Pour the infused soup and garnish with cilantro. Serve with pita bread.
Duck soup with breadcrumbs
Ingredients:
One medium sized duck;
Four potatoes;
A pinch of sea salt;
Two bows;
140 g celery root;
Half a spoon of table salt;
Half a white loaf;
Dill and parsley;
Four cloves of garlic;
Sunflower oil;
Bay leaf.
Cooking method:
1. Place a pan of salted water on the fire. Wash the duck carcass, remove all excess and cut into portions. Place these pieces into the pan. Cook the duck for 1 hour 20 minutes. During the cooking process, add bay leaf to the broth.
2. Peel potatoes, celery and onions and cut into arbitrary pieces. Peel the garlic and crush it with a garlic press.
3. Try to pierce the duck with a fork and if it is pierced well, then the meat is ready.
4. Remove the finished duck from the pan and separate the meat from the bones. Cut the duck into 2 x 2 cm pieces.
5. Place potatoes, celery and onions into the broth. Add pepper and cook for 20 minutes. At the end of cooking, add half of the prepared garlic.
6. Cut the loaf into cubes and place on a baking sheet. Send the crackers to cook in the oven for 25 minutes at 180 degrees.
7. Wash and chop the greens. Pour the duck soup into bowls and sprinkle with herbs. Place crackers next to the plates.
8. Consume the soup by constantly throwing a few crackers into the broth.
Duck soup in a slow cooker
Ingredients:
Half duck;
2.5 liters of water;
470 g potatoes;
A handful of small vermicelli;
Two carrots.
Cooking method:
1. Wash half the carcass under running water, remove excess and cut into pieces.
2. Rinse the meat again and place it in the multicooker bowl. Peel the onions and carrots and add to the duck.
3. Fill everything with water and cook in the “Stew” mode for 57 minutes.
4. After the signal, remove the onion from the bowl and throw it away. Remove the carrots and cut into arbitrary pieces.
5. Salt the broth and add spices. Close the lid and simmer in the same mode for another 20 minutes.
6. After the time has passed, remove the duck and strain the broth.
7. Peel the potatoes and wash them well. Then chop it and put it in a bowl. Add half the broth.
8. Set the multicooker to “Soup” mode and cook for 55 minutes. After half the time has elapsed, add the remaining broth, carrots, vermicelli and bay leaf to the bowl. Keep cooking.
9. Ten minutes before cooking, add chopped meat and herbs.
10. Leave the finished soup to heat for another 20 minutes.
11. Serve duck soup with sour cream and bread.
Rice duck soup
Ingredients:
Quarter duck;
Adjika on the tip of a spoon;
Carrot;
Three potatoes;
A handful of rice;
Lavrushka;
Three peppercorns.
Cooking method:
1. Place the duck in cold water and keep it there for several minutes. Then rinse it, removing all unnecessary fat. Place the duck in the pan and cover with water. Cook for an hour and a half.
2. After the time has passed, salt the broth and add peppercorns. If the duck was initially coated with salt, then there is no need to salt the soup.
3. After a couple of minutes, remove the duck.
4. Peel the potatoes, rinse them, cut them into halves and place them in the broth.
5. After 10 minutes, add the peeled and chopped onion. Then add the carrots, grated through a coarse grater. Cook the broth with vegetables for 15 minutes.
6. Rinse the rice thoroughly and add to the soup. Cook everything until the rice is ready.
7. A couple of minutes before preparing the soup, add adjika and bay leaf to it.
8. As soon as the soup is ready, remove the bay leaf.
9. Serve the duck soup hot, with garlic and mayonnaise sauce nearby.
10. Place a piece of meat in each bowl of soup.
11. Pickles go well with this dish.
Duck soup
Ingredients:
700 g duck;
One bow;
Three medium potato tubers;
Carrot;
Two glasses of milk;
1.5 liters of water;
Two chicken eggs.
Cooking method:
1. Rinse the duck carcass under cold water and boil in salted water until cooked. Then remove it from the pan and let it cool.
2. While the duck is cooling, prepare the vegetables. Wash the potatoes, carrots and onions thoroughly, peel and rinse. Cut all these ingredients into small cubes.
3. Separate the duck flesh from the bones and cut into strips. Pour half of the broth into another container, and put the pulp, minced through a meat grinder, into the rest.
4. Pour sunflower oil into a frying pan and fry carrots and onions in it.
5. Add fried vegetables and potatoes to the broth with chopped pulp. Cook until the potatoes are done.
6. Cool the finished soup and blend it with a blender until pureed. Put the soup back on the heat and bring to a boil. Add any soup spices if desired.
7. In a separate container, thoroughly whisk the milk with eggs and salt.
8. Pour the finished duck puree soup into bowls, add a little egg mass and the duck fillet cut into strips.
9. Decorate the dish with parsley and black bread croutons.
Buckwheat duck soup
Ingredients:
3.5 potato tubers;
1 carrot;
Half a duck carcass;
Half a glass of buckwheat;
Cooking method:
1. Cut the washed duck into portions and place in a pan. Fill everything with water, boil for 5 minutes and drain the water. Then fill the duck with new water again and cook for 1 hour 35 minutes.
2. After boiling, remove the resulting foam and simmer the duck soup over low heat.
3. After the time has passed, peel the potatoes and cut them into strips. Then add it to the duck.
4. After five minutes of cooking the potatoes, add finely chopped onion. A little later, add the washed buckwheat to the broth. Cook for 15 minutes.
5. Add finely grated carrots to the almost finished soup and cook for another 7 minutes.
6. Before serving, season the soup with chopped herbs.
7. Serve the dish with slices of bread.
Smoked duck pea soup
Ingredients:
200 g smoked duck;
270 g split peas;
170 g onions;
White sauce;
55 g fat;
110 g croutons.
Cooking method:
1. Rinse the peas several times and cover with water. Cook for one hour. Then add the smoked duck fillet cut into strips. Cook until the peas are cooked through and the meat is tender.
2. Saute finely chopped onion in fat and add to the soup 20 minutes before it is ready.
3. Add white sauce to the soup and simmer for another 5 minutes
4. When serving, place a piece of poultry, croutons and chopped greens in a plate with soup.
Duck soup with turnips
Ingredients:
A bunch of dill;
Butter;
2 liters of water;
Spoon of flour;
A glass of table wine;
Two turnips.
Cooking method:
1. Rinse the duck, dry it, cut it into small pieces and place it in a pan with heated butter. Fry the bird until it is browned.
2. Dilute the flour with warm water and pour this mixture into the pan with the duck. Add peeled and sliced turnips there, add water and cook until the duck is cooked.
3. Once the turnips are ready, remove them, rub them through a sieve and add them back to the broth.
4. A few minutes before it’s ready, add wine, salt and spices to the soup. Mix everything and let the soup brew.
5. Serve duck turnip soup along with chopped dill.
Duck and asparagus soup
Ingredients:
570 g duck fillet;
220 g canned asparagus;
7 g chopped wild garlic;
Vegetable oil;
40 g ginger root.
Cooking method:
1. Cut the washed duck fillet into pieces and add 1.5 liters of water. Boil and remove the foam. Cook over low heat until done.
2. Finely chop the ginger and add it to the soup along with the wild garlic. Cook for 25 minutes.
3. Cut the asparagus into small pieces and add along with salt to the soup. Cook for 20 minutes.
4. Sprinkle finely chopped herbs over the soup before serving.
5. Meat salads and snacks go well with this dish.
To make the soup richer in taste, it is better to fry the vegetables.
Season the soup with any herbs.
To add sourness to the dish, add apples and prunes.
It is better to brine the duck two days before cooking.
To cook the duck faster, add one tablespoon of vinegar to the broth.
You can add any vegetables to the soup.
Duck soup is an original first course that rarely appears on the menu of modern housewives. It’s not easy to cook it deliciously; you need to know a few secrets and tricks. You can cook soup from both domestic and wild duck.
Ingredients:
- 800 g duck soup set;
- 3 pcs. onions and carrots;
- laurel;
- pepper mixture;
- salt;
- 200 g potatoes;
- 3 handfuls of egg noodles;
- 2 stalks of celery;
- 5 cm ginger root.
Preparation:
- Fill the soup set with cold water. Boil.
- Cook the duck for 5 – 7 minutes. Transfer the poultry pieces to a pan of clean water. Add 1 onion and carrot, 1 celery root, cut into 2 parts, bay leaf, salt, a piece of ginger cut into several parts directly in the peel.
- Cook the duck until the meat is tender and easily separates from the bones.
- Strain the broth. Remove the meat from the bones and return to the soup. Discard the rest of the grounds.
- Cut the remaining vegetables into small cubes. Send into broth.
- Cook until potatoes are soft.
- Add noodles. Add salt and pepper. Cook for another 5 – 6 minutes.
Serve the finished duck noodle soup hot, garnished with chopped herbs.
How to cook in a slow cooker
Ingredients:
- half a kilo of duck soup set;
- 2 potatoes;
- 250 g frozen broccoli;
- 250 g frozen cauliflower;
- 1 piece each carrots and onions;
- 4 – 5 tbsp. l. “cobwebs” (vermicelli);
- cooking and a mixture of peppers.
Preparation:
- Place the soup set into the bowl of the appliance. Cook in the “Soup” program for 60 – 70 minutes.
- Wash the vegetables, peel if necessary, cut into small pieces.
- Strain the finished broth. Return the meat removed from the bones to it. Add all vegetables, salt, peppers. You can take a special assortment of seasonings for the soup.
- After a quarter of an hour, add vermicelli.
- Cook for another 6 – 8 minutes.
There are other options for preparing duck soup in a slow cooker. For example, with tomatoes and red bell peppers instead of cabbage.
Pea first course
Ingredients:
- 450 g duck on the bone;
- 5 – 6 pcs. raw potatoes;
- ½ tbsp. split peas;
- 1 piece each onions and carrots;
- fresh herbs;
- bay leaf;
- salt;
- 2.5 liters of purified water.
Preparation:
- Pour water over the part of the duck on the bone and let it cook. After boiling, carefully collect the foam from the surface of the water, otherwise the broth will be cloudy.
- Send washed peas to the duck.
- Cook the cereal with the poultry until the two components soften.
- Immediately after this add grated carrots and onion cubes. Add small potato cubes and bay leaves.
- Add salt and cook until the vegetables are ready.
Pour the soup into portions, pour a small amount of chopped fresh herbs into each plate.
Onion soup with duck kebab
Ingredients:
- 450 g onions;
- 30 g granulated sugar;
- 15 g table salt;
- 150 g butter and 50 ml vegetable oil;
- 100 ml dry red wine;
- 1 tbsp. chicken broth and 50 ml beef;
- 50 g fried onions;
- 150 g duck fillet without skin;
- 30 g of onions fried in oil.
Preparation:
- Grind the onion fried in oil through a meat grinder along with pieces of chicken fillet. Add salt. Form a long kebab, fry it in vegetable oil until golden brown. Then transfer to a mold and bake in the oven at 190 degrees for 6 - 7 minutes.
- Finely chop the raw onion. Fry in the remaining vegetable oil until softened. Then add butter, sugar and make the onion fried.
- Pour red wine into the vegetable. After the alcoholic beverage has evaporated, add beef and chicken broth. Boil the mixture until it has the consistency of a thick soup. Add salt.
- Pour the finished dish into portions. Place a piece of kebab on each plate. You can use spices.
Garnish the onion soup with duck kebab with fries.
Mushroom recipe
Ingredients:
- 1 duck carcass;
- 5 – 6 potatoes;
- 2 onions;
- 5 pieces. champignons;
- 1 large tomato;
- 1 PC. carrots;
- ½ tbsp. round rice;
- 3 liters of water;
- salt, pepper and spices;
- dill, green onions, cilantro;
- 1 clove of garlic.
Preparation:
- To prepare the soup, use part of the bird with the ridge, wings and several pieces of fillet.
- Finely chop the duck skin and fry it in the bottom of a thick-walled pan until it turns into cracklings.
- Place chopped onions, carrots and prepared poultry parts into a container. Fry the ingredients together.
- Fill everything with hot water. Cook the soup for 40 - 45 minutes. Add salt, spices, pepper, crushed garlic.
- After the specified time has passed, remove the meat from the bones and return it to the broth along with the potato cubes.
- After another 20 minutes, add washed rice, diced tomatoes and mushroom slices to the soup.
- When all the ingredients become soft, remove the pan from the heat and sprinkle the contents with chopped herbs. Leave to sit covered for half an hour.
This simple soup recipe makes it easy to prepare a hearty lunch for the whole family using affordable ingredients.
With lentils
Ingredients:
- ½ kg of duck soup set (offal, wings, back, neck);
- 3 handfuls of lentils;
- 4 potatoes;
- 1 piece each onions and carrots;
- coarse salt;
- ½ bunch of dill;
- 1 bay leaf;
- 5 peas of allspice.
Preparation:
- Rinse the soup set and add water. Cook the bird over medium heat for about an hour. Be sure to remove any foam that appears.
- Remove meat from soup. Add lentils.
- After 10 minutes, add all the vegetables, cut into small pieces, into the broth.
- Return poultry pieces removed from bones.
- Add bay leaf, salt, allspice.
- Cook the soup until the vegetables and meat soften.
Pour the dish into plates and sprinkle with dill.
Buckwheat duck soup
Ingredients:
- 450 g duck;
- 3 liters of filtered water;
- 150 g onion;
- 100 g carrots;
- 100 g sweet bell pepper;
- 400 g potatoes;
- 100 g buckwheat;
- 50 g dill;
- salt and spices.
Preparation:
- Skim excess fat from duck meat.
- Rinse the carcass and place in a saucepan. To fill with water. Leave to cook for 70 - 80 minutes.
- Peel and finely chop all vegetables. Chop the dill.
- Add vegetables and herbs to the already prepared duck.
- Add washed buckwheat, salt and spices.
- Cook the soup until the potatoes are soft and the cereal is ready.
Serve with sour cream or mayonnaise.
A few secrets of delicious soup
The most delicious soup can be prepared from a young duck. In this case, the dish will turn out especially tender and cook quickly. If the duck meat is old, then it is advisable to pre-soak it for a couple of hours in salted cold water.
How long to cook a duck
When figuring out how long to cook a duck, you must first take into account the size of the carcass. The whole bird is cooked for at least 80 - 90 minutes, covered, over low heat.
If the duck was previously cut into pieces, then the cooking time can be reduced to 30 -40 minutes. During the process, it is advisable to remove excess fat from the meat.
Differences in cooking domestic and wild duck
Domestic duck can be boiled and baked without prior preparation. It is enough to rinse it well. With wild birds everything is somewhat more complicated. Its meat is tougher and has a specific smell.
Game must be plucked to remove any remaining feathers. For example, first pour boiling water over it, then scorch it over a fire and clean the surface. It is important to remove from the carcass the pellets remaining after the shot.
Wild duck – homemade noodles
Continuing the theme of Sunday gatherings after the hunt - the promised ultimate duck recipe. As you remember, there were two brought home. The big one went into the oven with apples, and the small one...
...went for noodles! Well, not in the sense that it was cut into noodles, but with its help, awesome homemade noodles were prepared, which tasted as good as the “apple duck” that evening, and finally improved the health of my alcoholic friend. For the rest, in addition to tangible medicinal properties, it also brought gourmet pleasure.
To begin, place the plucked, singed, gutted and thoroughly washed duck, removing all excess, into cold water and let it boil slightly. Surprisingly, there was not much foam, I removed a little bit 1 or 2 times.
Once it boils and the first foam has been removed, add a small onion, half a branch celery, small carrots, sweet peas(2 or 3 - no more! Then he threw it out altogether, otherwise he, the dog, would kill everything with himself) and the usual black peppercorns. A couple of small ones Lavrushki and wishes for the duck to give us excellent broth!
That's it, we forget for an hour and a half - more is possible, less is not possible. And, of course, on very low heat. Let's begin the (seemingly) tedious process of making noodles.
In general, I really love homemade noodles. You know, in chicken soups and stuff like that. And most of all I love the noodles like in lagman - thick, very long and... in short, that's the theme! And also, as you remember, terribly lazy. And then – BINGO – I remembered!!!
For a couple of years now, I’ve had a noodle machine (spaghetti and other things) gathering dust in my kitchen, idle, which is designed to cope with the hour-long task of turning a piece of dough into a pile of noodles in a matter of minutes. Dough by the way the usual dumplings…
We roll it out in one compartment a couple of times at the thickest thickness (I mean grams), then once more on the second one from the end. It turns out noticeably, but not too thick. In general, do it to your taste. Next, all the noodles (each noodle) need to be rolled in flour, so that she does not dare to stick together with her neighbor...
There should be a lot of noodles. This is still not noodle soup, but “duck noodles”! Well, plus my personal passion for this type of pasta...
Let it dry a little, and in the meantime it’s time to work on the duck.
You need to deal with the duck calmly, without rushing anywhere and sometimes drinking (just without snacking on duck meat!) And the task is literally this - take it out of the finished broth (as well as all the other ingredients that will no longer be needed) onto one plate and methodically remove it from it pieces of meat. From everywhere and everything.
Of course, we devoured a third while they were cutting it up...
Bouillon salt and bring to a boil. Throw in noodles in batches. It cooks pretty quickly! We remember here about the notorious “al dente”:
Place the finished batches of noodles in a deep dish; you can (I recommend) lightly season them butter for two reasons: aroma and does not stick together.
Let's pepper it. Let's pour it.
And then allow me to take my leave...
Your Polkovneg.
