Ulybino poultry farm: when the duck is the queen of the table

Ducks have taken center stage at the Ulybino poultry farm and are now a family favorite for meals. Duck meat has become a popular option for both regular meals and special events because of its rich flavor and culinary versatility.

Because of the farm’s commitment to producing superior ducks, each bird is given the care it needs, producing meat that is succulent and flavorful. Ulybino ducks are impressive whether you’re cooking a big roast or trying out new recipes.

Duck is gaining popularity on dinner tables throughout the region as more and more families become aware of its distinct flavor and advantageous health attributes. The duck is unquestionably the queen of the table at Ulybino.

Every day is a holiday

A duck is a wonderful bird. Any holiday table can be adorned with it. The most important thing is to approach it appropriately. For this reason, a world-class expert who won a silver medal at the World Chefs Championship in Luxembourg led our test drive. And while the test drivers initially expressed concern and fear that they would be expected to create a haute cuisine dish that would be impossible to replicate at home, they were all taken aback when, after an hour (the amount of time needed to cook duck fillet in lingonberry glaze with nectarines), they all questioned, "How? Everything already?!"

It turns out that duck can be cooked by anyone, even a novice chef. When purchasing poultry, making the appropriate decision is all that matters. For example, finding out the where, when, and how the duckling was raised would not be superfluous. At this point, our test group is fully informed about the Ulybino poultry farm’s ducks.

Siberia with a French accent

The Ulybino poultry farm is a state-of-the-art production facility that satisfies all global requirements. A skilled chicken farmer is likely familiar with every word in this statement. however, not a typical individual. So let’s investigate these requirements and the rationale behind the construction of a new poultry farm dedicated to ducks.

You may be surprised to learn that there used to be three poultry farms in the Iskitim district, specifically in Ulybino, dedicated to producing duck meat! This district was generally home to some of the best chicken farmers! Since a plant for the production of mineral feed and vitamin-mineral premixes was founded here in 1995, it served as the starting point for the development of a serious agricultural business. A feed mill, a grain elevator, and a trading house then appeared. As a result, the new poultry complex that opened in 2019 is partially a tribute to tradition and, of course, the result of previously accumulated experience.

If you happen to visit a poultry farm – by the way, our test group was ready to come on a tour in full force – you will see that the ducks do not sit in cramped cages, but freely walk around the room, in which a special microclimate has been created, close to the natural habitat of these birds. You will be able to look into the incubator only with one eye – the process is complex, and everything must be sterile. And having studied the documents on duck nutrition, you will be surprised that the requirements for them are somewhere stricter than for the products that we buy for ourselves! So the ducks here are raised exclusively on healthy feeds of our own production without growth stimulants!

Ksyutochka

I learned a lot of interesting things about the poultry farm – how and when it was built, what the ducks are fed and in what conditions they are kept. It turns out that the latter is an important factor that affects the quality of the meat itself, and this poultry farm has created all the latest eco-conditions for keeping and raising these French ducks. And we get ecologically clean, healthy and useful meat.

The ducks here are all immigrants, by the way. since Ulybino purchased the eggs from which they hatched in France. No, Russia does not have a shortage of eggs; however, the French developed the highly meaty and low-fat Star-53 broiler breed. Thus, despite being Siberian, these ducks are exquisite in a French sense.

Katena1

Ulybino ducks are French by purebreed, or more accurately, French eggs for the maternal flock (yes, that is the name). Their nutrition and living conditions are currently better than mine (joking aside, I live in a panel house now and take our fish oil for vitamins), but most importantly, the ducks have more space to roam around the factory grounds than the chickens do in cages.

Suwolga

As it happens, not every duck is as attractive as the next. The strongest immunity among super-viable French breeds, Ulybinsky ducks have never been given veterinary medication and have never been housed in cages—instead, they have been allowed to roam freely.

Addresses, passwords, turnouts

"Smilebino" products are available in extensive networks (the manufacturer’s website lists them). Additionally, the poultry farm has a small wholesale store on Northern Passage 13, where ducks and all of their "spare parts" are available for purchase. It displays the complete range of Smilebino, including minced meat and entire carcasses.

By the way, you can get both cooled and frozen ducks in stores; they are only shipped from the factory. The only issue is that there isn’t nearly enough chilled meat, and it gets disassembled quickly.

The chef’s recipe is for duck fillet with nectarines and lingonberry glaze.

• Duck fillet 1 pc.
• Salt
• Pepper
• Brusnik 50 g
• Sugar 30 g
• Juice (better berry – cherry, grape, fruit drink) 50 g
• Agar-Agar 2 g
• Mint or lemon balm 5 g
• Nectarin 1 pc.
• Sugar 30 g
• Vegetable oil 20 g
• Cherry 60 g
• Salt
• Pepper
• Sugar
• Vegetable oil 20 g
• French mustard (with grains)
• Greens 10 g

Cut the duck fillet on the skin side only; do not cut through to the meat. Coat with salt and pepper and lay in a dry frying pan that has been heated through. Fry until golden brown, about 2 minutes on each side. After wrapping the fillet in foil, bake it for 12 to 15 minutes at 180 degrees in a preheated oven.

Combine the lingonberries, sugar, and juice; blend until smooth. Next, incorporate the agar-agar, which needs to be thinned out with a little water to resemble soft serve sour cream. After bringing to a boil, gently cool. Brush the fillet multiple times with glaze using a pastry brush. Every time, a greater and greater portion will stay on the fillet. Permit each layer to solidify.

Slice the nectarines and sauté them in vegetable oil while adding sugar. burned to give their burner a campfire scent. We make a salad with greens and tomatoes. We use mustard and oil as seasonings. Cut the fillet lengthwise before serving. Add shredded mint on top. Add tomatoes and peaches as garnish.

Savor your food! Should you have any inquiries concerning the preparation of this dish or any other, the chef is available for inquiries on Instagram at @Andrey_chef_nsk.

Feedback from sibmoms

Ksyutochka

The test drive was great. We met with chef Andrey Korobkin and a representative of the Ulybino poultry farm. The chef is simply amazing; he answered all kinds of questions during the master class, gave a detailed explanation of everything, and managed to pay attention to everyone. Cooking was a fun, easy, and relaxed process that involved everyone. We were treated to a culinary marvel! Duck fillet will never taste the same after I cook it for 30 minutes. Everything clever has a simple form. Unnoticed, time passed quickly. ambiance for five or more!

Katena1

They suggested cooking chicken breast with spices, caramelized with lingonberry syrup on cherries with agar, garnished with fried peaches and cherry tomatoes with grainy mustard – and chef Andrey Korobkin began to conduct a brood of sibmums and even one sibdad (initially – a "duck atheist", but after tasting he radically changed his attitude to the "queen of the table").

Unfortunately, the spices went counterclockwise and arrived to us last, and when almost everyone had already fried the breast on both sides, my neighbor and I were still trying to fire up the stove circle, but in the end Andrey gave us his frying pan and even personally turned the duck over.

We cut the cherry tomatoes into quarters, added young green basil and dill, also a bit of sugar and grainy mustard (it turned out to be a separate dish – we have already made it at home several times, because.. I found the right mustard the next day).

We assembled the dish, decorated it, took a report photo, and sat down to taste it – oh, it was just a song! Tender, juicy meat – that"s true, duck breast is not even close to dry chicken breast. I personally love duck very much, we traditionally bake it for the New Year, but I don"t regularly buy "chilled" – prices are biting. I hope that now the Ulybino factory will help us cook a tasty and healthy bird – duck, the queen of the table! By the way, we are also ready to come and visit the factory.

“It is impossible to spoil our duck”. It was with these words that a small gastronomic journey began. Chef Andrey showed us a set of products that seemed completely incompatible with each other. Mustard in grains, peaches (and bald ones, because they are harder), lingonberries, grape juice and duck fillet. There was also a burner, a regular gas one. We could not even imagine that this was not for duck at all! It always seemed to me that duck is practically the same as New Year"s goose, which needs to be stewed in the oven for a long, long time, and which will still end up either fatty or dry. It was a discovery that duck can also be cooked to medium, when there is pink juice. But all this is very much an acquired taste, and it was decided to bake it until fully cooked.

Tasting. Everyone had a break in patterns – salad with mustard, fried peaches and duck. It was wonderful. Soft, juicy, not dry at all. By the way, I never eat any kind of poultry with skin. But everything was delicious here.
At the very beginning, we were promised a 2-hour master class. There were thoughts – maybe they would at least marinate the duck in advance, or do something with it so that we could finish it in these 2 hours? Because it seemed impossible to cook a duck so quickly. But, as it turned out, it seemed so to all of us. The duck fillet was cooked in about 20 minutes. And this was the most important and most pleasant culinary shock of the day!

Suwolga

Of course, I had suspected before that duck is delicious. But still, the need to somehow cunningly handle it, cook it for a long time, plus the likelihood of getting a dish that resembles an eraser in consistency and has an indistinct taste, stopped me from introducing this meat into my daily diet.

We cooked chicken breast fillet – all doubts disappeared at the first glance at the pieces of this meat. Uniformly dark pink, with a thin layer of fat under the skin – yes, yes, this is a fillet with skin, and the skin has a utilitarian value, frying begins in a dry frying pan from this side of the piece, as a result, the melted subcutaneous fat soaks all the meat, so no dryness threatens this fillet.

We were shown a master class by a chef, and it was wonderful – to destroy so many illusions in one session. Skin on the fillet is not evil, you can add a good tablespoon of French mustard and a spoonful of sugar to a tomato salad, and you have heard of a side dish like fried peaches? And it is delicious.
The secret to success lies in the details: cut the skin in such a way as not to injure the meat; the smaller the distance between the cuts, the more impressive it looks in the finished form; agar-agar is preferable for glaze; lingonberries can be cooked in juice, for example, we cooked it in cherry juice.

Products from the company are available at Bakhetle, Lenta, Bystronom, and even Yarche chains. Naturally, your first instinct is to impart all you’ve learned to your family and show them the lovely things. Additionally, it’s a beneficial substitute for the New Year’s goose!

silverheartcats

My husband had the joy of participating in a master class on cooking duck fillet from Sibmama. I must say that my husband didn"t really like duck. Before the test drive.

After the master class, he suddenly fell in love with duck fillet and plans to please us, our family, with a delicious dish for the next holiday. At the same time, he found out where this duck product from Ulybino is sold.

The young chef Andrey demonstrated and described the cooking process in a very colorful manner. My spouse made the brilliant discovery of combining duck and peaches in one dish. Under the master’s instruction, each person cooked a portion of fillet for themselves, and everyone devoured it with great appetite. We are grateful to the master class organizers, the chef, and the "Ulybino" poultry farm!

Pros:

• a quick and easy recipe
• tender meat
• not greasy at all
• can be both a festive and simply a favorite weekend dish
• detailed story about the factory and how poultry is raised
• wide sales geography

The Ulybino farm has made a name for itself as a dependable supplier of high-grade duck products. Its commitment to using natural farming practices guarantees that customers will receive flavorful, fresh meat that is ideal for both special occasions and family dinners.

Duck differs from other poultry options in that it has a distinct flavor. Ulybino duck is a versatile ingredient that can add a touch of elegance to any table, whether it is roasted, grilled, or stewed.

A great option for families wishing to add some variety to their meals while using healthy, high-quality ingredients is Ulybino’s duck. Both chefs and home cooks adore it for its superior quality and deep flavor.

Raised with loving care, ducks are the focal point of any family meal at Ulybino Poultry Farm. Ulybino ducks, with their succulent meat and deep flavor, are a fantastic choice for communal home-cooked meals. These ducks make a tasty and healthful option for everyday meals or special occasions, whether they are roasted or grilled.

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Ulybino poultry farm