When it comes to duck, many immediately imagine a duck stuffed with apples. But besides this recipe holiday dish there are many others where the main ingredient is duck meat.
Now in stores you can buy both a whole duck carcass and one fillet. And this is very convenient, because there is not always time to butcher a whole duck, and it is expensive.
Duck is the owner of fatty meat, so it is cooked with products that easily absorb fat. With duck meat it turns out very delicious pilaf, cabbage stew with duck. But, perhaps, most often it is cooked with potatoes.
Stewed duck with potatoes: the subtleties of cooking
- A young duck that has been well fed has tender and soft meat. Old duck, even with prolonged stewing, can turn out tough and tasteless.
- Dishes made from too fatty duck will have a greasy aftertaste. Besides fatty food worse digestion. Therefore, excess fat must be removed.
- Duck fat can be used to fry onions, potatoes and meat itself. Leftover duck fat keeps well in the freezer. It can be melted, poured into a small jar, cooled and stored in the refrigerator.
- Before cooking, it is recommended to hold an old duck in water with vinegar or marinate, sprinkled with lemon juice.
- To prevent the dish from becoming too greasy, duck fat should be used instead of butter. To do this, pieces of meat with fat and skin are placed on a hot frying pan and fried until part of the fat is rendered. Excess fat can be drained. Then put the rest of the pieces of meat. Then proceed according to the recipe.
- From spices and spices, they add to the stewed duck with potatoes Bay leaf, allspice peas, cumin, parsley root, garlic.
Stewed duck with potatoes and cumin
Ingredients:
- duck - 0.7 kg;
- potatoes - 0.8 kg;
- onions - 2 pcs.;
- carrots - 1 pc.;
- salt - to taste;
- ground black pepper - to taste;
- garlic - 3 cloves;
- cumin - a pinch;
- bay leaf - 2 pcs.
Cooking method
- Wash the duck, divide into pieces by joints. Pat dry with paper towel to remove excess moisture.
- Peel potatoes, wash, cut into cubes. Peel carrots and onions, rinse cold water. Finely chop the onion. Cut the carrot into thin slices or small cubes. Chop the garlic with a knife.
- Put the pieces of duck in a red-hot dry cauldron and fry on all sides until golden brown. You will see that a sufficient amount of fat will appear in the cauldron. Take the meat out onto a plate.
- Put the onions and carrots in the rendered duck fat, fry.
- Put the duck, pour boiling water to the level of the meat. Close the cauldron with a lid, reduce the heat and simmer with a low boil until the duck becomes soft.
- Put the potatoes, add more boiling water. Salt, put pepper, cumin, bay leaf. Simmer everything together on low heat for 30 minutes. 10 minutes before cooking, add garlic, and remove the bay leaf, as with a long heat treatment he starts to rage.
- Put the finished duck with potatoes on plates, sprinkle with chopped herbs.
Duck stewed with potatoes in tomato
Ingredients:
- duck - 0.7 kg;
- potatoes - 1 kg;
- onion - 2 pcs.;
- carrots - 1 pc.;
- tomato paste - 1 tbsp. l.;
- peppercorns - 10 pcs.;
- bay leaf - 3 pcs.;
- parsley root - 50 g.
Cooking method
- Cut the prepared duck into pieces, blot with a paper towel, removing excess moisture.
- Peel potatoes, carrots, onions. Cut the onion into half rings, and the potatoes and carrots into cubes.
- In a dry frying pan, fry the pieces of meat until golden brown, then transfer them to a cauldron or goose. Pour boiling water to the level of the meat, simmer for 30 minutes at a low boil. During this time, the duck should become soft.
- Add potatoes, stir, continue cooking for another 10 minutes.
- On the melted fat, fry the onion until golden brown, put the carrot, heat it together with the onion. Add tomato paste, stir, keep on fire for 5 minutes. Put in a bowl with meat and potatoes. Top up so much hot water so that it does not reach the top layers of vegetables a little. Salt, put spices. Cook until potatoes are soft.
- Put the stewed duck with potatoes on plates, sprinkle with herbs.
Stewed duck with potatoes and olives
Ingredients:
- duck - 0.6 kg;
- potatoes - 0.8 kg;
- onions - 2 pcs.;
- carrots - 1 pc.;
- tomatoes - 3 pcs.;
- pitted olives - 100 g;
- salt - to taste;
- peppercorns - 10 pcs.;
- greenery.
Cooking method
- Wash the duck, cut off some of the fat, then cut the carcass into pieces.
- Peel potatoes, onions and carrots, wash. Cut the onion into half rings, and the potatoes and carrots into cubes.
- Wash the tomatoes, cut into slices.
- Put the cut fat into a dry heated frying pan. When it's melted, put the meat in. Fry it on all sides. Transfer the meat to a cauldron or thick-walled pan. Put on fire. Pour boiling water over the duck (the water should only cover it slightly) and simmer for half an hour at a low boil.
- Add chopped potatoes to the duck. Simmer for 10 minutes.
- In the remaining fat, sauté the onions and carrots in a pan. Put in the tomato slices, stir. When the liquid from the tomatoes has evaporated, transfer the vegetables from the pan to the bowl with the duck and potatoes. Add olives. Put salt and pepper. Simmer until potatoes are soft.
- Put the finished stewed duck with potatoes in plates, sprinkle with herbs.
Stewed duck with potatoes and eggplant in a slow cooker
Ingredients:
- duck - 0.6 kg;
- potatoes - 0.8 kg;
- eggplant - 1 pc.;
- carrots - 1 pc.;
- Bulgarian pepper - 1 pc.;
- onion - 2 pcs.;
- vegetable oil - 1 tsp;
- garlic - 5 cloves;
- suneli hops - 1 tsp;
- salt - to taste;
- lemon juice - 1 tbsp. l.;
- tomato paste - 1 tbsp. l.;
- black pepper - a pinch;
- green cilantro - a small bunch.
Cooking method
- Wash the duck, cut into medium pieces. Drizzle with lemon juice and leave to marinate for 1 hour. Fry in a pan with oil until golden brown. Transfer to a cauldron. Keep on low heat, cover the cauldron with a lid.
- Peel and wash potatoes, carrots, garlic and onions. Cut the potatoes into large cubes, onions into half rings, carrots into circles, finely chop the garlic.
- Wash the bell pepper, remove the seeds, cut into wide strips.
- Cut the eggplant in half lengthwise, then cut crosswise into wide slices. If the eggplant has darkened on the cut, sprinkle them with salt, leave for 20 minutes. Drain the juice that stands out, squeeze the eggplants lightly.
- Put onions and carrots in a pan with the remaining fat, fry. Add eggplant, stir, cook over high heat for 2-3 minutes. Put the tomato paste, warm everything together for 5 minutes.
- Increase the fire under the cauldron. Put the chopped potatoes, lightly fry. Pour boiling water over so that the water is level with the potatoes. Simmer for 5 minutes.
- Add prepared vegetables to duck with potatoes and bell pepper. Put salt, black pepper and suneli hops. Simmer until potatoes are cooked.
- Sprinkle the finished stewed duck with potatoes with cilantro.
Note to the owner
Duck fillet with potatoes is prepared in a similar way, but the cooking time for meat is almost halved.
In addition to the listed vegetables, you can put zucchini, cabbage, pickled cucumbers, pumpkin in a duck with potatoes.
Of course, chicken meat is much easier to cook.
It is more of a diet food.
Even chicken meat has such a versatile taste that it is impossible to make a mistake in choosing a supplement to the neutral taste of this bird.
It must not be forgotten that chicken meat is more common, not because it is better, but because broiler farming is more profitable business: chickens give a large and quick profit, compared to raising other birds.
The situation is more complicated with cooking duck with potatoes in the oven.
Even the very combination of two components, fatty duck and potatoes as a source of carbohydrates, can cause outrage and protest from supporters. healthy lifestyle life. But what if it tastes good?
Subject to the measure, one cannot deny oneself the pleasure of eating at least sometimes a piece of unusually tasty meat. There are no rules without exceptions. In addition, duck fat contains fatty acid, similar to olive oil, and in general the vitamin composition of duck meat favorably distinguishes it from chicken meat.
Duck fat helps to eliminate carcinogens from the body, which at contemporary issues ecology makes the duck a valuable food product.
Duck with potatoes in the oven - basic technological principles
Some do not like duck meat because of the specific smell. This is not a reason to refuse it, because, as with any type of meat, there are some rules for its selection and pre-treatment.
The specific smell of duck meat is given by iron, which, like chicken, is located on the tail. When starting to cut the carcass, it must be removed first of all, so that during the process of pitching it does not release fat from bad smell. In addition, when choosing a duck, pay attention to the age of the bird. In old ducks, the specific smell is pronounced, unlike young birds, and the meat of young ducks is less hard. You can distinguish an old duck from a young one by the stiffness of the sternum: in a young bird, the keel has a cartilaginous structure, it is flexible. The scaly coating on the paws can also tell you whether to buy this particular bird.
When choosing duck meat, also pay attention to the breed of poultry. Musk duck meat should be preferred: the ratio of muscle and fat in this breed increases significantly towards lean flesh.
Although without the use of fat it is impossible to cook a tasty and juicy duck: the meat will be tough and dry. Therefore, leave the fat on the carcass, and you can remove its excess after baking.
There are many ways to cook duck with potatoes in the oven, but it is not necessary to strictly follow the recipe found. Most professional chefs are guided by their intuition and the presence of certain ingredients in their kitchen, which gives them the opportunity to be considered true professionals.
1. Recipe for duck with potatoes in the oven in the sleeve
Ingredients:
Orange slices 200 g
Duck, gutted 1.9 - 2.2 kg
Potatoes 0.6-0.7 kg
Garlic 10-20 g
Pepper, salt
Prunes 50 g
Rosemary 5-6 sprigs
Cooking:
Rub the carcass with spices and garlic on top and inside. Cut into slices, peeled potatoes and pieces of prunes tightly lay inside the carcass and sew it up. Cut the oranges into slices and place them, along with the rosemary sprigs and the carcass, in a baking bag. Tie the package tightly and leave it for 5-6 hours in the refrigerator. Bake at 200ºϹ three hours before serving.
2. Recipe for duck with potatoes in the oven in foil, with mushrooms and sour cream sauce
Products:
Potatoes 700 g (net)
Milk 0.5 l
Garlic 40 g
Oil (for frying) 70 g
Milk mushrooms, salted 400 g
Dill, chopped 50 g
Sour cream 250 g
Duck breast 1.2 kg
Parsley, fresh 100 g
Cooking:
Soak the milk mushrooms in cold water for 48 hours: it is advisable to change the water 3-4 times. Heat the oil and fry the chopped mushrooms in it, sprinkle with flour. Add thinly sliced onion to the mushrooms. Transfer mushrooms and onions to a baking dish. Cut the peeled and prepared duck breast into cubes and also fry in a pan, seasoned with spices. Don't salt. Put the roast duck on top of the mushrooms with onions. Wash, peel and cut small potatoes into quarters. Boil it in milk, adding chopped dill and chopped garlic at the end of cooking. Transfer the cooked potatoes to the duck meat. Pour sour cream into the milk in which the potatoes were boiled, add another 50-60 g of flour, move and pour the mushrooms, duck and potatoes with the sauce. Bake at 180ºϹ for 20 minutes, then sprinkle the dish with a layer of grated cheese mixed with parsley and put in a hot oven for another 10-15 minutes.
3. Recipe for duck with potatoes in the oven in pots
Ingredients:
Beans, variegated 400 g
Poultry fillet 600 g
Potatoes, boiled 900 g
Carrot 250 g
Fat, duck 150 g
Tomatoes "cream" 350 g
Tomato sauce 100 ml
Flour (for passivation) 100 g
Dill, parsley, celery 120 g
Green olives 200 g
Salad pepper 300 g (net)
Puff yeast dough 800 g
Egg yolk, beaten
Cooking:
Prepare vegetables:
Sweet onions and carrots, washed and peeled, cut into small cubes; fry the vegetables in duck fat, adding a little flour to them and pour in the tomato sauce. Remove the skillet from the heat.
Cut the boiled potatoes into cubes too. Rinse the soaked beans and boil until half cooked; turn off the stove and leave the beans to cool in the broth.
Peel the blanched tomatoes and peppers and cut into cubes. Cut the pitted olives into rings. Cut the duck pulp into cubes, season with spices and let it stand for half an hour, then fry until half cooked. Finely chop the greens.
Divide all prepared ingredients into portions and place in pots, into ¾ parts of the volume and pour tomato sauce with vegetables, adding it vegetable broth to cover the contents of each pot with the liquid. From the reservoir ready dough, 1-1.5 cm thick, cut out circles according to the diameter of the pots and grease them on one side with whipped yolk. With the greased side, place the dough on the pots, pinching them tightly around the edge instead of the lids. Pour water into a deep baking sheet and place the pots.
Transfer the baking sheet to the hot oven and bake the dish until the water has evaporated and the dough is lightly browned. Remove the baking sheet with the pots, grease the dough with the remaining yolk and sprinkle, if desired, with sesame seeds or caraway seeds. Return the pots to the oven and bring the dish to readiness. Serve portioned pots, put on plates lined with napkins. Serve sour cream separately in saucepans.
4. Recipe for duck with potatoes in the pillow oven
Ingredients:
Potatoes 0.5 kg
Duck 2 -2.3 kg
Red currant juice 200 ml
Ground black pepper
thyme, savory, sage
Red wine 100 ml
Cooking:
Prepare the sauce: combine currant juice with red wine; put sprigs of thyme, sage and thyme in the juice with wine; heat over low heat without letting it boil. Cool the broth to 20-25Ϲ, put honey and stir it until completely dissolved. There is no need to boil the sauce: it will come to readiness in the oven, along with duck yas and potatoes, giving them their flavor.
Cut the prepared potatoes and onions into slices, lightly salt and season with spices. Cover the form with foil, greased with oil. Arrange the onion in a single layer and pour over the prepared sauce. Then lay out the potato slices.
Cut the prepared duck carcass lengthwise, in half. Rub the carcass with salt and spices, pour over the remaining sauce and place under the press. Place in refrigerator for 2-3 hours. When the meat is marinated, put it on the potatoes and bake, covering with foil. 15-20 minutes before cooking, remove the bird from the oven, remove the foil and pour over the sauce in which the bird was marinated. Bake until golden brown.
5. Recipe for duck with potatoes in the oven with cheese and champignons
Composition of products:
Duck breast 1.2 kg
Mushrooms 1 kg
Cheese (hard) 400 g
Tomatoes 600 g
Potatoes 500 g
Spices and herbs
Cooking:
Cut the breast into slices of 200 g, across the fibers and beat off. Treat each serving with spices and keep a couple of hours in the cold.
Line a baking sheet with foil; grease the foil. Lay duck chops on foil. Cut large tomatoes into slices and lay on each piece of duck meat. On top of the tomatoes, continue to lay peeled and thinly sliced potatoes, sliced \u200b\u200bchampignons, chopped onion and grated cheese. Laying each layer of ingredients, if desired, season with spices. Cover the puff "pie" with foil and bake for 50-70 minutes, removing the foil a few minutes before done to form a cheese crust. After turning off the oven, sprinkle the dish with chopped herbs and leave for half an hour to cool to serving temperature with the door closed.
6. Recipe for duck with potatoes in the oven, stuffed
Ingredients:
Onion, white 400 g
Juniper berries, dried 20-30 g
Red oranges 250 g
Potatoes, peeled (large) 0.8 kg
Duck carcass, gutted 2.0-2.5 kg
Chile (powder)
Carnation
Coriander
Allspice and black pepper, ground
Prunes 100 g
Walnut (kernels) 50 g
Garlic 10-20 g
Sour cream 50-70 g
"Parmesan" 150 g
Cooking:
Choose large potatoes for the dish, even, preferably oblong in shape. Clean it, wash it and cook until tender. Take a short-bladed knife and cut each boiled tuber in half, making a transverse, serrated cut. Using a teaspoon, scoop out the middle of each half of the potato, making an indentation. Crush the selected pulp with a potato masher. To the resulting puree, add steamed and finely chopped prunes, nut kernels, ground with garlic and sour cream. Stuff the potato halves with this mixture, put it temporarily on a separate dish and start stuffing the bird.
Wash the tarred duck, dry it slightly, remove the iron on the tail, cut the wings to the first phalanx. Break the wings in the area of the first joint, turning them sharply back so that after baking they do not stick out in different sides. Do not cut off the fat: it is useful when baking to give the meat juiciness and tenderness. Prepare a mixture of salt, ground peppers, juniper berries, cloves and coriander seeds. Grind dry spices into powder and rub the bird carcass inside and out with spicy powder.
Chop the onion into strips, add 1/2 tablespoon of sugar and 100 ml of lemon juice or apple cider vinegar. Soak the onion in the marinade for about an hour, then drain the marinade. Remove the zest from the orange, then peel it, removing the membrane and breaking each slice into two or three pieces. Combine pickled onions with slices of oranges and stuff the carcass. If the carcass is large, then increase the amount of onions and oranges: the morning should be packed tightly. Sew up the abdomen and opening in the neck. Pack the prepared bird in an airtight bag and leave it to at least, for 3-4 hours.
Line a wide and deep baking dish with foil, without breaking off the edge. Put the stuffed bird in the center of the mold to lay around it a little later. stuffed potatoes. Cover the semi-finished product with foil, pinch the edges tightly and place in the oven, preheated to 200ºϹ. 2 hours after the start of baking, remove the form from the oven, remove the top layer of foil and place the stuffed potatoes around the bird. Pour grated cheese into the middle of each potato and pour over the juice that escaped from the duck during baking. Brush the skin of the duck with the honey-mustard mixture. Cover the dish again with foil, and bake for 30-40 minutes covered and another 15 minutes without the top layer of foil to brown the potatoes and poultry.
Turn off the oven and keep the duck for half an hour without opening the door. Then take it out, remove the threads and transfer to a serving dish.
7. Recipe for duck with potatoes in the oven, with white cabbage and rice
Ingredients:
Ryazhenka 750 ml
Rice, steamed 260 g
White cabbage 0.5 kg
Onion sweet varieties (white) 300 g
Potatoes, small 500 g
Dill and parsley 150 g
Apples, sour 250 g
Young, fat duck 2.0-2.3 kg
Lemon juice 100 ml
Cooking:
Cut the duck into pieces, each of which rub with salt and spices. Pour the lemon juice into a plastic bag and put the carcass with chopped dill in it. Tie up the bag and refrigerate, preferably overnight. Rinse and soak the rice thoroughly.
The next day, chop the cabbage and onion into thin strips. Take sweet and sour apples, peel them, cut into thin slices. Layer the onion, cabbage, rice, apples, and poultry pieces in the goose casserole. Season the ryazhenka with spices and salt and pour into the goose. Top up with water, if necessary, to cover the contents with liquid. Cover the dishes with a lid and put in the oven for 2.5-3 hours, preheated to 200ºϹ. Five to ten minutes before readiness, add chopped herbs and bay leaf.
Duck meat is most suitable for frying and baking.
Based on duck fat, you can cook delicious side dishes: do not throw away valuable product, besides containing a lot of valuable vitamins and unsaturated acids.
In Russian culinary tradition there has long been a rule: serve meat with sour sauces. It is acidic additives that contribute to the digestion of meat and fatty foods.
For duck sauces, use more than just citrus fruits or apples. To diversify the range of duck meat dishes, try adding grapes, cranberries or lingonberries, cherries, red currants to duck meat.
How to cook duck stew with potatoes? It's actually much easier than it might seem. This dish does not require any tricks in cooking. Simple, both in composition and in the cooking process itself. We are offering to you easy recipe stewed duck with potatoes with photo. It will fit perfectly into any culinary piggy bank.
Duck - 1/2 carcass;
Carrots - 1 pc;
Onion - 2 pcs;
Potatoes - 1.5 kg;
Tomato paste - 1.5 tbsp. spoons;
Bay leaf - 2 pcs;
Ground black pepper;
Vegetable oil;
Salt.
Cooking Duck stew with potatoes:
For starters, the duck half must be washed in cold water, dried using a paper towel or napkin.
Then you can already cut it into portioned large pieces.
Now they need to be put in a frying pan with oil (heated) and fried on all sides until the duck is covered with a golden crust.
While the duck is roasting, there is time to work on the vegetables.
Onions, of course, pre-peeled, need to be cut into half rings.
Peeled carrots should be cut lengthwise into 2 halves, and then cut into semicircles.
When the duck is fried, you need to remove it from the pan into a separate container. And in the pan, without removing from the heat, send the onion and fry for 2 minutes. Then, carrots are also sent to the beam, they are sautéed together with onions until golden brown.
When the vegetables start to brown, add the tomato paste to them. Mix all the contents of the pan well, reduce the heat and hold for another 3 minutes, stirring occasionally.
It's time for potatoes: you need to peel and cut them into small pieces or slices (as you wish) and send them to a thick-walled pan, or better, a goose. Pepper the chopped potatoes, salt and send the fried vegetables with tomato here. And here you need to put the fried pieces of duck. Mix thoroughly.
Now pour water into the container with the contents (it should be enough to cover the potatoes), put the lavrushka.
Place the pot of meat and vegetables on big fire and wait for the boil. Then reduce the heat to the lowest possible. Simmer the dish for 50 - 60 minutes.
Duck stew with potatoes is ready!
Enjoy your meal!
In the cold season in a continental climate, one often wants hearty and nutritious food, especially for people involved in heavy physical labor(not everyone sits in offices, in fact).
Duck meat, although quite fatty, still contains a lot useful substances, so it is quite suitable for preparing hearty and nutritious meals that give energy. In summer or on warmer days, with prunes, and in winter you can with potatoes - it will be satisfying and tasty. This dish is perfect for a family weekend dinner. It is preferable to cook musky ducks or mullards (hybrids with musky duck), the meat of these subspecies is more tender and less fatty. Of course, waterfowl meat dishes are best eaten no more than 2 times a week.
Stewed duck with mushrooms and potatoes
Ingredients:
- duck - 1 pc. weighing about 2 kg;
- potatoes - 5-8 pcs. medium size;
- fresh mushrooms (porcini, champignons, oyster mushrooms) - 300-500 g;
- onion - 1 pc.;
- dry spices (pepper, cloves, bay leaf, coriander, ginger, fennel);
- garlic - 2-5 cloves;
- a little vegetable oil;
- different fresh greens;
- pickling lemon - 1 pc.;
- hot red pepper.
Cooking
We separate the head, neck, back and tips of the wings, as well as the offal from the carcass (this will go to the soup). The scent glands on the tail must be cut out. We cut the rest of the carcass into pieces (with bones), convenient for eating. Marinate this meat with a mixture lemon juice, a small amount of hot red pepper + 2 cloves of garlic (grind). We marinate for at least 3 hours to, in some way, change the specific taste of duck meat. When the duck meat is marinated, put it in a colander and rinse it so that the taste of the dish is not sour. Then transfer to a clean paper towel.
In a cauldron in oil, fry the onion, cut into quarter rings, until golden brown. Add the pieces of duck and fry all together until the color of the meat changes, then reduce the heat and simmer until almost cooked (about 1 hour), adding water and stirring if necessary.
About 20 minutes before readiness, add sliced \u200b\u200bpotatoes and mushrooms (not too small). Stew with spices. Cool slightly before serving and season with chopped garlic and herbs. It is good to serve various vegetable pickles with this dish, as well as a glass of berry tincture.
Using the same products and recipe (see above), you can cook duck with potatoes in portioned pots.
As Madame Julia Child, an American chef and host of a television cooking show, stated: “Everyone can cook in french style, the main thing is to have the correct and clear instructions with you. Following the advice great woman, which turned over at one time the idea of Americans about cooking, we will outline a few detailed recipes ducks with potatoes. We hope these tips are for you. the best helpers in the kitchen. The dish, which will be discussed today, is suitable for any occasion. It can be served for lunch to your family or to pleasantly surprise guests at a gala dinner dedicated to some festive event.
"Roast at home" with duck meat and potatoes
Some housewives, having a negative experience behind them, claim that duck meat is too tough, so they flatly refuse to buy it. But the prevailing opinion is erroneous - this is a simple example of how once you get burned, you can not go near the fire all your life. We want to dispel this myth. Having tried the “home-style” roast recipe, you will actually see that the dish with duck turns out to be very appetizing, tender and incredibly juicy.
Ingredients:
- two-kilogram duck
- potatoes - fifteen pieces
- four small onions
- salt - to your taste
- 20 grams of fresh herbs (if not available, use frozen)
- three cloves of garlic
- bay leaves
- olive oil- six tablespoons
- glass of homemade tomato juice
- ground pepper - optional
Cooking method:
This simple recipe useful not only for women who combine different roles - mothers, wives, daughters and workers - but also for men who either live alone or want to surprise with their culinary skills friends or loved one. "Home-style roast" with duck and potatoes - although a primitive dish in preparation, it is very tasty.
As usual, start by cutting the bird: remove the offal, internal fat, then singe it with a lighter and rinse well under the tap. When the duck is completely dry, chop the carcass into medium-sized pieces and fry in heated olive or other vegetable oil. If you are not worried about your figure, use lard or fat. So the meat is even tastier, with a characteristic aroma and a beautiful golden crust.
When done, transfer the chicken pieces to a heavy-bottomed saucepan, pouring over them with tomato juice. Then spasser the onion, cut into thin half rings, as soon as it begins to lighten, enter the garlic peeled and crushed with a press. Now send the vegetables to the dish with the duck, add a little bay leaf, ground pepper and table salt here. Turn on a small fire, cover the pan with a lid and simmer the dish for a little less than half an hour.
The recipe is coming to its logical conclusion. It remains to wait quite a bit, and the appetizing roast will be ready. So, peel the potatoes and cut them into four equal parts. Then heat the oil in a frying pan and lightly fry the vegetable, if desired, sprinkle it with your favorite seasonings, which will give the dish special flavor. Combine the potatoes with the rest of the ingredients and send the dish to the oven. Roast should languish at 200 degrees for about 20 minutes. At the very end, chop the greens as small as possible - dill, parsley or cilantro - and sprinkle the food with it.
If you do not have one or another ingredient, do not be afraid to change the recipe a little to suit yourself. For example, in the absence of tomato juice, take ordinary pasta and dilute it with warm boiled water. And instead of a duck, you can buy a chicken or a goose, but that, as they say, is a completely different story. We hope the roast with potatoes will exceed all your expectations!
Duck with spices, potatoes and vegetables
If you like spicy fragrant dishes and always try to use spices, then this recipe will have to go to court. Duck baked with potatoes and vegetables is prepared extremely simply, the only thing is not too fast, because it will take quite a long time - an hour and a half to make the meat soft and juicy. But, believe me, your expectations will come true!
Ingredients:
- five garlic cloves
- one medium duck
- seven potatoes
- fresh thyme and rosemary
- you can add basil if you want
- salt
- 25 milliliters vegetable oil
- three small tomatoes
Cooking method:
Going to the store or to the market, try to get a ready-made bird, that is, completely plucked and gutted. Thus, you will save a lot of precious time that you can devote to yourself. Returning home, rinse the duck under the tap and dry. Then brush the insides and the skin with salt and ground black pepper, finely chop the fresh herbs and sprinkle the bird with them.
Now peel the garlic from the husk and divide each clove into two parts with a knife, then stuff the duck with it. Cover the baking sheet large piece foil greased with vegetable oil. Put the carcass in the middle, and around it - potatoes, cut into small pieces. Wrap the foil as tightly as possible and put the dish in the oven, preheated to 200 degrees. After about forty minutes, take out the food.
It came to tomatoes: cut them into cubes of the same size and put them next to the potatoes. By the way, you will notice that there is more liquid in the dish - this is fat from the duck. Pour the bird generously with it and, wrapping it again in foil, send it to the oven for another 60 minutes.
After this time, set the table. The dish turns out to be incredibly fragrant, with an unusual taste that herbs give it. Thyme has a sharp and strong smell, and no dish can do without rosemary. Italian cuisine. These ingredients will add spice to the duck, just be careful not to overdo it, otherwise you will spoil the meat.
Juicy duck with mayonnaise and baked potatoes
The duck recipe includes mayonnaise, which lubricates the bird. Due to this, a delicate, soft and golden crust appears. If you like spices, add some fresh basil, thyme, or rosemary. From dry spices, turmeric, black or red ground peppers are suitable. By the way, if desired, mayonnaise can always be replaced with homemade cream or sour cream.
Ingredients:
- duck ( average weight- one and a half to two kilograms)
- one kilogram of crumbly potatoes
- 20 grams of garlic
- seasonings - optional
- 100 grams of gourmet mayonnaise
- Little boiled water
- olive oil
Cooking method:
This recipe is no different from the previous ones in terms of food processing technology and the sequence of cooking. But every case has its own subtleties. We start as usual: after washing and drying the duck, rub it with salt and ground pepper. Note that the carcass should be processed not only from the outside, but also from the inside.
Now peel the garlic from the husk and crush it using a special press, in the absence of such, chop the product with a knife. Mix it with mayonnaise, add some spices and fresh herbs, of course, finely chopped. Pour the resulting sauce over the duck.
Take a baking sheet and add olive oil to it, spread it over the entire surface, rubbing it with your hands. Put the bird in the middle of the dishes and take care of the potatoes. Remove the peel from it, rinse and cut into not too thick circles, then cover the carcass with them. By the way, we recommend using special spices for potatoes, which are sold in all stores. They will give the vegetable a beautiful golden-orange hue and piquancy.
The dish can be cooked with or without foil. It's just that the film helps to protect the bird from burning, so we advise you to still cover the duck with it. Pour quite a bit of boiled, but not very hot water onto a baking sheet. Send the dish to the oven, preheating it to 200 degrees. Spot an hour and a half, and then take out your creation and pour it with fat, which by this time should stand out from the bird. Do not cover it again with foil, but put it back in the oven. Thanks to such simple "frauds" a beautiful ruddy crust is formed.
Duck meat with potatoes and prunes
Duck goes well not only with vegetables, but also with dried fruits. Let's look at another recipe. This time you will need prunes, which will need to be soaked for a short time just before cooking. In order not to make a side dish separately, we suggest baking potatoes along with the rest of the products. An appetizing meal is guaranteed!
Ingredients:
- duck up to two kilograms
- one large onion
- eleven potatoes
- 300 grams of prunes
- sour cream packaging
- a few sprigs of cilantro
- 15 grams fresh dill
Cooking method:
If you pick up this recipe, consider that half the work is already done: following clear instructions, you will learn how to cook duck no worse than professional chefs. The main thing is patience and a little practice. Well, let's get started, shall we?
First, rinse the potatoes well and transfer them to a saucepan with lightly salted water, boil until fully cooked. After peel it from the skin and cut into small cubes. Now pour boiling water over the prunes and let it stand for at least fifteen minutes. Rinse dried fruits and pat dry with paper towels. Combine both ingredients in a bowl, sprinkle them with salt and mix well. Stuff the duck with the resulting mass, and sew the hole with a thread or fasten it with wooden toothpicks.
Sour cream or cream, depending on what you use, pour into the baking sleeve and place the bird here. In a preheated oven optimum temperature 185 degrees) send the dish and cook it for about an hour and a half. While the meat is languishing, cut the onion into thin rings and fry in oil, and chop the dill and cilantro as finely as possible.
After the specified time, remove the duck, cut the sleeve and pour the liquid onto a baking sheet. Spread golden onions around the carcass and hold the food in the oven for another fifteen minutes. Before serving it on the table, divide the bird into parts, namely into legs, wings, and cut the meat from the back.
Naturally, each recipe has its own nuances. For example, if you decide to make a duck with potatoes not in the sleeve, but simply on a baking sheet, please note that you will need to pour a little water or dry red wine into the dishes. This will make the dish more juicy and tender.
Duck "in Russian"
Many professional chefs oppose stuffing a duck, explaining that during the baking process, by the time the filling “reaches”, the meat will already be hopelessly spoiled. They claim that all the juices and fat will come out, and the meat will turn out to be too dry. But everyone has their own opinion, and if one does not like this or that recipe, this does not mean at all that everyone else should safely forget about it.
Some people like duck with fruit, others prefer a more standard approach. We suggest sticking to the golden mean - food should not be boring. Poultry with potatoes and sauerkraut is not very original, but very appetizing! Fat, rendered from the duck, gives the rest of the products a special aroma and mild taste.
Ingredients:
- kilogram of sauerkraut
- rather big duck
- two handfuls of prunes
- 500 grams of potatoes
- olive oil
- four slices of flavored bacon
- two bulb heads
- bay leaf and spices
Cooking method:
Let's not explain too much what to do with the duck - rinse it and dry it. If you want to get a beautiful golden crust, let the carcass stand from several hours to a day in the refrigerator. At the same time, you should not cover the bird with anything - this advice is especially recommended to take note if you are using a thawed product. This method will help get rid of excess moisture.
Starting cooking, peel the potatoes and cut them into circles, the onion into half rings, and the bacon into thin stripes. After the oven is at least 180 degrees, place the oiled bacon in a heatproof dish or on a baking sheet, then the cabbage and prunes on one side, and the potatoes on the other. Sprinkle the products with spices and onions on top, add a little bay leaf.
Duck stew with potatoes is great for lunch or dinner for every day. It is convenient that you can make a spicy preparation from duck, which will be stored in the cold, and you can stew potatoes with it at any time. A healthy broth based on onion peel gives the meat a special piquancy. There is no difficulty in cooking, time is saved, and unexpected guests will be pleasantly surprised. Duck fat tastes like Coconut oil which brings an exotic touch to this dish.
Time for preparing:
Usually I take the duck out of the freezer into the refrigerator in the evening, it defrosts itself. Cutting the duck into skin and fillet takes about 10 minutes. Melt the fat for 5 minutes, fry carrots and onions in this fat for about 7 minutes. Cook duck meat in broth with spices and onion peel for no more than 20 minutes. Peel and cut the potatoes into cubes for 3 minutes. The potatoes were stewed with duck meat in a frying pan for 30 minutes. Total, excluding defrosting: 1 hour 15 minutes.
Servings:
I had a duck weighing 2.2 kilograms. For 0.5 kilograms of potatoes, 600 grams of duck fillet and 100 grams of duck fat went. Duck fat and skin were used for frying, meat from the breast and legs. The whole dish was prepared for lunch in a square frying pan, 24 centimeters wide, 5 centimeters high. 4 delicious servings came out. The meat was left for other dishes.
Prepared: on the stove
Ingredients:
For extinguishing:
- duck fillet - 600 grams
- duck fat - 120 grams
- potatoes - 500 grams
- onion - 120 grams
- carrots - 150 grams
- hot red pepper - 2 grams
- cinnamon - 1 stick
For the broth:
- onion peel - 30 grams
- ground coriander - 2 grams
- zira seeds (cumin) - 1 gram
- salt - to taste
- black peppercorns - 10 pieces
- bay leaf - 2 pieces
- water - 1 liter
Duck stew with potatoes recipe step by step with photo
Food preparation. We defrost the duck in natural conditions. We choose fatty pieces, a skin for fat. Cut out suitable pieces of fillet without skin. Husk off onion wash, finely chop the onion for frying. My carrots, peel, cut into small thin slices.
The duck was large, 30 centimeters long, weighing 2.2 kilograms, such a duck would not fit into any of my pans entirely. We cut the duck in the center of the breast, turn off the skin, cut the meat from the bone. We select fat and pieces of skin. The bones will remain for soup and pilaf.
On the stewed potatoes the fillet part of the breast will go. We take the legs without the skin, the wings can be directly with the skin.
For those who follow the figure, it is better to use all parts without the skin.
We make broth for duck meat. Washing onion skins Brown such as for dyeing eggs. We put the onion peel in a separate pan, add coriander, cumin seeds, bay leaf, black peppercorns, add some salt to taste. Add water, start cooking, dip the duck meat into the broth. Cook for a maximum of 20 minutes over medium heat.
Onion peel is useful, you need to have a constant supply of it. You can cook chicken and lard in it.
When the duck meat is cooked, take it out. We extract from the broth, squeeze the onion peel and bay leaf. With this broth we will pour potatoes for stewing. If the broth remains superfluous, it will be possible to cook very tasty soup from duck scraps.
Usually duck meat has a specific smell that many do not like. And these magnificent pieces became very fragrant after boiling in a broth of onion skins with spices. The color of the meat has become dark on top, reminiscent of smoked delicacies.
You can boil the whole fillet at once in onion peel and put a portion in the refrigerator, which can be used at any time.
In the cut, this duck is similar to boiled pork in texture, and it tastes amazing. It is difficult to guess what kind of bird it is. Cut for stewing with potatoes into convenient squares. They are delicious even without potatoes. When extinguishing, the pieces from the ends will also be colored.
You can boil the meat immediately in portioned pieces, then they will look like mini boiled pork in potatoes.
Duck fat cut into small pieces up to two centimeters. In a frying pan, melt pieces of fat and skins, on which we will fry vegetables. Along the way, mouth-watering greaves are obtained, they can be set aside for a snack.
Carefully open the lid of the pan, duck fat shoots strongly.
Cut the onion and carrot into small pieces and pour into a frying pan with melted fat. Stir, fry over medium heat until soft and golden brown.
Add pieces of duck boiled in onion peel to the fried vegetables. This will be the bottom layer in the pan. If it seemed a little fat, then you can add more, do not spoil the potatoes with fat.
Good for health, in addition, it has an amazing taste. It goes well with most cereals and vegetable side dishes, but the real classic of the genre is with potatoes. Cooking this dish takes a lot of time and requires some skill, but the result is worth it! Let's try to understand all the intricacies of cooking.
great value
A good chef always uses only the highest quality and healthy foods. That is why duck meat is so popular. After all, it contains many useful substances, so necessary for health. It contains trace elements (phosphorus, sodium, potassium, copper, calcium, iron), vitamins (mainly B-groups), as well as folic acid and riboflavin.
Choosing products
The recipe for stewed duck with potatoes involves the presence of several ingredients. In addition, the composition includes spices. In addition to directly duck and potatoes, we need carrots, onions, garlic. Eggplants and bell peppers are often added to this dish.
For cooking, both domestic and wild birds are suitable. The main condition is freshness. The carcass should have a normal natural smell, rich characteristic color. Duck should not feel sticky to the touch.
Food preparation
Even if you purchased a processed carcass, you still need a thorough inspection and refinement. First of all, it concerns feathers. In ducks, they are very tough and dense, so you should treat them with maximum attention. After all, a single feather can ruin the amazing taste of a dish. Especially if duck stew with potatoes is served with festive table. Therefore, we will arm ourselves with tweezers and conduct a thorough inspection, removing everything unnecessary.
No less attention is required and "internal inspection". All giblets must be removed, paying attention to such "pitfalls" as the esophagus and trachea. They sometimes remain in the neck, giving when cooked bad smell. By the way, the offal itself can be cooked with meat, but most often they are set aside for further preparation of fragrant pates and dietary soups.
It is enough to rinse the carcass plucked and cleaned from the insides in running water.
Approximate proportions of products
The carcass on average weighs 3.5-4 kg. To prepare the dish you will need the following:
- Potato - 3 kg.
- Onions - 2-3 pcs.
- Garlic - head.
- Vegetable oil - 0.5 cups.
- Optional: eggplant, leek, bell pepper, carrot - 1 pc.
A word about dishes
Stewed duck with potatoes is a special ludo. And it is important what to cook it in. An ordinary pan is far from the most the best way. A special goose is best suited. This dish is excellent in a cast-iron pot or cauldron.
Cooking duck stew on the stove
One of the most common methods involves frying the ingredients and then stewing them. First of all, cut the duck into portioned pieces. Heat up a large frying pan, add oil. We spread the meat, we begin the frying process. While the duck is roasting, let's take care of the potatoes. It is best to cut it into large pieces.
When the meat gets brown shade, you can put it in the goose. Next up is potatoes. It needs to be lightly fried until half cooked, and then sent to the duck meat in the goose. It is better to cut the onion into smaller pieces and also fry in a pan. If carrots are used, it is better to chop them into circles or bars. Zucchini and eggplant can not be fried. Before cooking, it is advisable to remove the skin from these vegetables. Sliced into circles, they can be immediately sent to the goose. Next, you need to add a little boiled water to the dish, cover with a lid and put on small fire. Duck stewed in slices with potatoes will not be ready soon enough. To prevent the dish from burning, you need to monitor it and stir occasionally. Garlic is added with whole cloves just before the end of the stew.
Whole duck in the oven
Stew cooked - just a royal delicacy! This dish is worthy of serving at the most important celebration. To cook it, you need a whole duck carcass. It must be thoroughly washed, rubbed with salt and seasonings inside and out.
Most often, before stewing, the carcass is boiled in water. This is done to make the duck meat more tender.
Next, we put the duck in a bowl - the same goose will do. At the bottom, pour a couple of tablespoons of vegetable oil and about half a glass of broth. We send it to the oven, not forgetting to periodically take out and water the duck with dripping fat. About 20 minutes before the end of cooking for the duck, add potatoes and onions lightly fried in a pan.
Readiness is checked by a puncture - if the skewer easily enters the pulp, and reddish juice does not flow out, then the meat is ready.
Cooking wild duck
Stewed wild duck with potatoes is also very tasty. Its meat has an expressive and rich aroma and taste, which makes it even more attractive to the cook than homemade. The only difference in cooking technology is wild duck It takes a little longer to fully cook than normal.
Serving to the table, serving
Stewed duck with potatoes can be served at the table in the same dish in which it was cooked. In this case, it is better to place the dish on an additional table, on a hot stand.
Most often, already filled plates are served on the table. True, in this case, the guests cannot express their preferences regarding the parts of the carcass that they would like to receive. A side dish is laid out on a plate, and meat is placed next to it. It is customary to leave part of the plate free so that the guest can put bread or salad there.
There is another way to serve - the meat is cut sharp knife thin plates and is placed on a wide dish in the middle of the table. And only the side dish gets into the portioned plates. Then guests have the opportunity to take the duck at their discretion. In this case, special forks should be served with the common dish, with which it is convenient to chop pieces.
Snacks such as sauerkraut, pickled mushrooms, pickles and tomatoes. In summer, you should definitely supplement the menu with salads or cuts of seasonal vegetables. Regular canned green peas go well with this dish.
You can diversify the table with all kinds of sauces. Stewed duck with potatoes is in harmony with sauces such as sweet and sour, sour cream, soy, tartare and many others. The dish is perfectly complemented by fresh herbs, which, as a rule, are served chopped into small pieces.
Duck is a delicious meat in itself, it is probably difficult to spoil it. With the meat of this bird, many different dishes have already been invented, and all of them deserve attention. I offer a simple recipe for cooking duck with potatoes in a cauldron with an excellent result. The meat is tender, soft and fragrant, the potatoes melt in your mouth. What the supplements ask for, I guarantee you.
To prepare a stewed duck with potatoes in a cauldron, you need to prepare the ingredients according to the list.
Wash the duck thoroughly inside and out, cut into portions.
Salt the meat, season with black pepper and leave for 10-15 minutes.
Put the pot on the fire and heat well. Then put a few pieces of duck fat down and wait 2-3 minutes until the fat starts to melt, and put another 3-4 pieces. You don’t need to lay out everything at once, otherwise the meat will release a lot of juice and begin to stew.
When the meat is browned, turn over to the other side.
When the last portion of meat is fried in a cauldron, a lot of fat is formed, it must be removed, otherwise the dish will turn out to be “sweetly satisfying”. This fat can be used in another dish, such as fried potatoes on it or added to stewed potatoes.
Prepare vegetables: cut the onion into thin rings, carrots into strips, chop the garlic cloves, pod hot pepper remove the seeds and cut off a few rings.
Put the vegetables in a cauldron, add bay leaves, add salt, ground black pepper to taste and pour in water.
Twist the tomatoes with a meat grinder or grind with a blender, pour tomato juice in a cauldron Close the lid and simmer over low heat after boiling for 40-45 minutes.
The meat should be tender, soft and easy to move away from the bone.
Peel and cut potatoes into 2-4 pieces.
Put it in a cauldron, mix so that the potatoes are all in the sauce, cover with a lid and continue simmering over low heat for another 20-25 minutes. Do not open or stir during cooking.
As you can see, the stewed duck with potatoes in a cauldron was a success! Incredibly delicious pieces tender duck with crumbly and fragrant potatoes can be served on the table.
This dish pairs well with fresh vegetables. vegetable salads. Chopped dill or green onions can be added if desired.
Bon appetit. Cook with love.
Duck stew with potatoes is very soft and juicy. The dish is served for lunch or dinner (no separate preparation of the side dish is required). Stewed duck is well complemented by salads from fresh vegetables, pickled vegetables and mushrooms.
Ingredients
Duck 2 kg.Potato 1 kg.Carrot (large) 1 PC.Onion (large) 1 PC.Bay leaf 3 pcs.Water 1/2 cup Salt to taste Ground black pepper to tasteVegetable oil for frying
How to cook
Cut the duck into portions, salt, pepper, fry on both sides in a deep large frying pan until golden brown. Pour water into the pan, close the lid and simmer at low heat for an hour and a half, periodically turning the pieces (the meat should become soft).
Coarsely chop carrots and onions, fry in vegetable oil, put to duck, add bay leaf, mix. Coarsely chop the potatoes, put in a pan, salt and pepper to taste, mix gently and simmer with the lid closed and at low heat until the potatoes are ready. Put the duck with potatoes on a large dish and serve.
Duck does not cook quickly, so choose a thick-walled cast-iron pan for stewing and preferably with a non-stick coating. In such a pan, the duck will cook much faster.
Before frying, the pan should be greased with vegetable oil only slightly, a lot of fat will be rendered from the duck, in which it will be stewed.
If duck meat is freely pierced with a knife during cooking, then it is almost ready and you can add vegetables, including potatoes.
