Stewed potatoes with duck is hearty dish and a fragrant dish. Duck meat gives the potatoes a special, spicy aroma, and its structure becomes soft and juicy after cooking. It is about such meat that they say "even eat with your lips." The beauty of the recipe lies in the simplicity of its preparation - the hostess does not need to cut the ingredients for a long time or watch the process. The taste of potatoes with duck can be changed according to own discretion adding chili, coriander or curry, other spices and seasonings. The dish is suitable for festive table or dinner with your family. It is served hot along with vegetable light salads and sweet and sour sauce... From the indicated amount of ingredients, about five servings come out. It is recommended to cook the dish in a thick-walled dish, a duck or a cauldron is best suited, but in the absence of them, you can stew the duck in a high-quality saucepan.

Taste Info Potato main courses / Poultry main courses / Potato stew

Ingredients

• duck carcass - 0.5 pcs.;
• medium potatoes - 8-10 pcs.;
• onion - 1 pc .;
• carrots - 1 pc.;
• young zucchini - optional;
• fresh peas - optional;
• vegetable oil- 50 ml;
• Svan salt - 2 tsp;
• mixture spicy spices- 1 tsp;
• Bay leaf- 2 pcs.;
• a pinch of curry;
• water - 1.5-2 liters;
• parsley;
• Dill;
• green onion feathers.

How to cook stewed duck with potatoes in a cauldron

Duck of any maturity can be used to make this roast. It can be either a young carcass or a ripe duck. The dish will turn out delicious in both cases, the cooking time will be different. Wash the duck and pat dry with paper towels.

Cut off all pieces of skin with fat near the abdomen and neck and send them to a deep stewpan or cauldron with a thick bottom. Add vegetable oil to the pieces of fat and fry until golden brown.

Chop the duck in portions. Start trimming the wings, legs first, and then the breast. You can use part of the duck or some of its separate parts. Duck drumsticks and breasts are often sold in stores, you can only use them.

On a piece from the tail, be sure to remove the internal glands, because during frying it is they who emit an unpleasant aroma.

After you have cut off all the meat from the duck, the bone body remains. I do not add it to this dish, it only takes up space in the saucepan. You can add such a duck body to meat broths for broth and aroma. To store the case, simply send it in a bag to the freezer.

Duck and potatoes are the main ingredients in this dish; use the rest of the vegetables to taste. For example, I will add onions, carrots and peas with courgette to the stew. You can enrich the taste of your dish with any seasonal vegetables.

Chop the onion, carrot and zucchini into small cubes.

Fry the duck pieces until golden brown over medium heat for about 20 minutes, adding all the spices. It is important to roast the duck well so that all the fat is melted away.

Add the chopped vegetables to the roasted duck and cook together for another 15-20 minutes over moderate heat.

Cut the peeled potatoes in half or quarters. It is necessary to add potatoes to the duck at a time when the pieces will already be easily pierced. Potatoes do not take long to cook. Therefore, if you throw it over a duck duck, it will just boil until the duck becomes soft.
Spread the potatoes on top of the duck and pour boiling water from the kettle so that it covers all the ingredients over a few fingers. After boiling, add bay leaf and salt. Cover and expose little fire, cook for 30-40 minutes.

Teaser network

Add the green peas to the saucepan 10 minutes before cooking.

Turn off cooked duck and potatoes stew and add finely chopped greens on top. Gently stir the dish with a spoon and cover, leave for 20 minutes to infuse.

Serve stewed potatoes with a duck in a cauldron, it is necessary, pouring the vegetables and meat with the resulting gravy.

A dish worthy of a master's table has always been appreciated in Russia and considered useful. Baked duck is delicious, especially when cooked correctly. The recipe for duck with potatoes in the oven is simple and straightforward, but requires strict adherence to step-by-step instructions.

Recipe for cooking duck in the oven with potatoes

A hearty and aromatic dish will turn out for the hostess if she decided to cook a duck in the oven with potatoes. The two main ingredients are successfully combined with each other, making the dish independent and delicious.

Required products:

• 2 kg of duck without giblets;
• 2 kg of potatoes;
• 1 large apple;
• 1 g of garlic;
• 200 g of mayonnaise (replaced with sour cream, yogurt);
• salt, pepper - the required amount.

The process of cooking duck in the oven with potatoes:

1. Thoroughly wash the poultry carcass in warm water, soak the moisture with paper towels, put on a dish.
2. Free the garlic cloves from the husk, pass through a press or grate on a fine grater.
3. Prepare the marinade in a deep bowl: mix mayonnaise, garlic, salt, pepper.
4. Grate the duck inside and outside with mayonnaise, leave for 30 minutes. for soaking.
5. Peel the potatoes and cut into 3 cm pieces on each side or 1 cm thick circles. Put the potatoes in a bowl, season with salt and season.
6. Peel the apple, remove the core, cut into small pieces. Fold the apples inside the carcass.
7. Put the oven on preheat. Spread the potatoes on a baking sheet, place the duck in the middle, pour the remaining marinade on top.
8. Cover the baking sheet with a piece of foil, fix it on each side - this will make the dish juicy. Bake the poultry for 60-120 minutes. at an average gas capacity. Cooking time depends on the age of the duck: the older it is, the longer it takes to cook.
9. When the time is up, remove the baking sheet from the oven, remove the foil and put it back for another 30 minutes - the meat will reach full readiness and will be covered with a golden brown crust.
10. When the time is up, turn off the oven and let the dish stand for 10 minutes. before serving.

An oven duck with potatoes recipe often includes additional ingredients. Together with potatoes, spread carrots, onions on a baking sheet, cauliflower and other vegetables depending on the family's taste preferences. If desired, add "hops-suneli", thyme, sage leaves, and poultry spices to the marinade.

Duck with apples and potatoes in the oven in the sleeve step by step recipe

Even the meat of an old duck in the sleeve turns out to be tender and juicy. And the result of the cooking process is beautiful dish with an appetizing aroma.

Ingredient List:

• 2 kg of duck without giblets;
• 6 potatoes;
• 2 apples;
• 2 tooth. garlic;
• 30 ml solution oils;
• ½ tsp dry rosemary;
• 2 tsp salt;
• 1 tsp paprika;
• 1 chips. pepper;
• 1 chips. sugar (replaced by 1 tablespoon honey);
• other spices at will (basil, thyme, oregano, Provencal herbs, etc.).

Method for roasting duck with potato slices in the oven:

1. Rinse the bird thoroughly with water, dry it with a towel, put it on a dish.
2. Prepare the marinade: whisk the pepper, salt, sugar, butter, paprika, rosemary in a bowl with a whisk.
3. Grate the poultry carcass with marinade inside and out. Wrap in cling film and refrigerate for 2 hours. If the duck is old, then you can pickle it for up to 2 days.
4. Peel and chop potatoes in large pieces... There is no need to cut small tubers - they will bake well whole. If the potatoes are young, peeling is not necessary.
5. Chop the garlic, mix with potatoes. Season with salt, pepper, add spices.
6. Cut the apple, freed from the core, into pieces, place in a well-marinated duck, freed from the film (it will be delicious if you add ½ head to the apples onions cut into half rings).
7. Arrange the potatoes in an even layer in a baking dish. Place the duck on top (If desired, the carcass is cut into pieces, which are distributed over the surface of the potato layer. Then apples and onions are laid out on top of the duck or mixed with meat pieces).
8. Wrap the form in a large baking sleeve, tie it up so that the bird is well baked in own juice.
9. Simmer the bird with apples and potatoes in the oven for 1.5-2 hours. When the time is up, take out the form, remove the sleeve.
10. Continue baking for another 20-30 minutes. after that, remove the form from the oven and let the dish brew for 10-15 minutes.

How to cook duck sleeve in the oven

Roast in the form of a duck baked in a sleeve is an excellent decoration for the festive table! The dish is combined with such side dishes as buckwheat with mushrooms, mashed potatoes, sauerkraut, baked vegetables.

Ingredients for cooking duck carcass in a sleeve in the oven:

• 2 kg of duck without giblets;
• 3 tsp honey;
• 1 tsp salt;
• 3 tbsp soy sauce;
• 1 tbsp fresh lemon juice;
• a circle of fresh ginger (2 cm thick);
• 1 tsp ground pepper;
• 4 tooth. garlic.

Step-by-step description of the cooking process:

1. Prepare the duck carcass for baking: scorch, wash thoroughly, dry with a towel, trim the edges of the wings, cut fat from the tail, cut off the neck.
2. Prepare the marinade: stir the sauce, chopped ginger and garlic, honey, lemon juice, pepper, salt with a whisk in a deep bowl.
3. Rub the marinade on the bird from all sides and from the inside.
4. Place the duck in a roasting sleeve, pour over the remaining marinade and refrigerate for 3-9 hours.
5. Without taking the duck out of the sleeve, put it on a baking sheet, breast-side down. Place the baking sheet in a preheated oven.
6. Bake the meat for 2 hours, then remove the baking sheet and cut the sleeve. Make punctures on the carcass with a knife. Place in the oven for another 10-15 minutes.

Readiness duck meat checked by punctures with a knife. If, during a puncture, a clear liquid, similar to pure water, flows out, then the meat is ready.

Duck stew with potatoes is great for lunch or dinner every day. Conveniently, you can make a spicy blank out of duck, which will be stored in the cold, and potatoes with it can be stewed at any time. A healthy broth based on onion skins 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 adds an exotic touch to this dish.

Cooking time:

Usually I take the duck out of the freezer into the refrigerator in the evening, it defrosts itself. Cutting duck into skin and fillet takes about 10 minutes. Melt the fat for 5 minutes, fry the carrots and onions in this fat for about 7 minutes. Cook duck meat in broth with spices and onion skins for no more than 20 minutes. Peel and dice the potatoes for 3 minutes. The potatoes were stewed with duck meat in a skillet 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 were used. They used duck fat and skin for frying, meat from the breast and legs. The whole dish was prepared for lunch in a square frying pan, 24 centimeters wide and 5 centimeters high. Came out 4 mouth-watering servings. There is still meat left for other dishes.

Preparing: on the stove

Ingredients:

For extinguishing:

• duck fillet - 600 grams
• duck fat - 120 grams
• potatoes - 500 grams
• onions - 120 grams
• carrots - 150 grams
• hot red pepper - 2 grams
• cinnamon - 1 stick

For broth:

• onion peel - 30 grams
• ground coriander - 2 grams
• cumin 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. Defrost the duck in natural conditions. We choose fatty pieces, skin for fat. Cut out suitable pieces of skinless fillet. We wash the husk of the onion, chop the onion finely for frying. My carrots, peel, cut into small thin slices.

The duck was large, 30 centimeters long, weighing 2.2 kilograms, it will not fit into any of my whole saucepans. Cut the duck in the center of the breast, turn off the skin, cut the meat off the bone. Selecting fat and pieces of skin. The bones will remain for soup and pilaf.

The fillet part of the breast will go for stewed potatoes. 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 the parts without the skin.

Making duck broth. We wash the onion skins Brown color, such as for dyeing eggs. Put the onion skins in a separate saucepan, add coriander, cumin seeds, bay leaf, black peppercorns, 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 husks are useful, you need to have a constant supply of it. You can cook chicken and bacon in it.

When the duck meat is boiled, we take it out. We extract from the broth, squeeze the onion peel and bay leaf. We will pour this broth into the 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 people don't like. And these magnificent pieces became very aromatic after boiling in onion peel broth with spices. The color of the meat has become dark on top, reminiscent of smoked delicacies.

You can boil all the fillets at once in onion skins and put some in the refrigerator, which you can use at any time.

In the context, this duck is similar to boiled pork in texture and tastes amazing. It is difficult to guess what kind of bird it is. Cut into convenient squares for stewing with potatoes. They are already delicious without potatoes. When stewing, the pieces from the ends will also be colored.

You can boil the meat immediately in portions, then they will look like mini boiled pork in the potatoes.

Cut the duck fat into small pieces up to two centimeters. In a frying pan, melt pieces of fat and skins, in which we will fry vegetables. Along the way, delicious cracklings are obtained, they can be put aside for a snack.

Carefully open the lid of the pan, the duck fat shoots hard.

Cut the onion with carrots into small pieces and put them in a skillet with melted fat. Stir, fry over medium heat until soft and golden brown.

Add pieces of duck boiled in onion skins 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.

Step 1: prepare the duck.

Our duck is already gutted, so we just thoroughly rinse it from all sides under running warm water, wipe it well with kitchen paper towels and put it in a deep bowl. Let him temporarily stand aside.

Step 2: prepare the garlic.

Put the head of garlic on a cutting board and use a knife to divide it into cloves. We lightly press each one with improvised equipment and then remove the husk with clean hands.


We rinse the components under running water and put them back on a flat surface. Chop everything finely into pieces and pour into a clean saucer.

Step 3: prepare the duck marinade.

Pour mayonnaise into a deep bowl and add chopped garlic here, as well as salt and black pepper to taste. Using a tablespoon, mix everything thoroughly until homogeneous mass... Everything, the marinade is ready!

Step 4: marinate the duck.

With clean hands, rub the duck on all sides with mayonnaise marinade and leave in a bowl for 30 minutes... Let the bird be saturated with aromas and spice juices, while we prepare the potatoes and apple.

Step 5: prepare the potatoes.

Using a vegetable cutter, peel the potatoes. Then thoroughly rinse the tubers under running warm water and put them on a cutting board. There are two ways to grind a component. First, cut the potatoes into medium-sized pieces ( about 2.5-3 centimeters)


The second way is to chop the tubers into slices thick not less than 0.7-1 centimeters... In any case, the dish will turn out to be very tasty and juicy. Transfer the chopped potatoes to a clean large bowl. Attention: if desired, the component can be slightly salt and pepper, but just not forgetting that we have already done this with duck earlier.

Step 6: prepare the apple.

Rinse the apple well under running water and put it on a cutting board. Cut the fruit in half with a knife and cut a core from each part. Now grind the component into pieces and transfer to a clean plate.

Step 7: cook the duck in the oven with potatoes.

First of all, put the potato pieces in a deep baking sheet over the entire area. Place the duck at the top in the center and, if necessary, pour over it with the marinade remaining in the bowl. Put a chopped apple inside the bird and we can turn on the oven. When it warms up well (to a temperature 200 ° C), we begin to prepare the dish.
Cover the baking sheet with food foil and fix the edges tightly so that steam does not escape from the container and the duck and potatoes are baked in their own juice. We put everything in the oven at an intermediate level and cook for 1 hour.


After the allotted time, using kitchen potholders, we take out the baking sheet and free it from the foil. Now we put the container back and continue to bake the bird more 10-20 minutes... This must be done so that the entire dish is covered with a golden crust. Immediately after, turn off the oven, and take out the baking sheet and set it aside. for 7-10 minutes.

Step 8: serve the duck in the oven with potatoes.

We transfer the still hot duck with potatoes using kitchen tongs from the baking sheet to a special large plate and serve to dining table as a main course. After that, you can cut the bird into portions and give everyone the right to choose the part that they like best. For example, I love the shins, the children love the brisket, and my husband doesn't care at all, since he likes this kind of dinner. By the way, the duck with vegetables is very satisfying and tasty, so nothing else is needed for it, that only a few slices of bread, fresh or baked vegetables and a glass of dry red wine.
Enjoy your meal!

To prepare delicious juicy dish it is very important to choose a good fleshy bird. If you take a young duck, then it will contain only skin and bones. Old meat will be very tough, like rubber. Therefore, the ideal option is a middle-aged meat duck (1–1.5 years old);

In addition to potatoes, you can add carrot slices, cauliflower, broccoli, onion wedges, and much more to your baking sheet. You can't spoil a duck with vegetables;

In addition to ground black pepper, you can add suneli hops, special seasonings for poultry, a couple of sprigs of fresh thyme, and fresh sage leaves to the marinade.

We usually stew duck with potatoes in a cauldron, but a multicooker copes with this task no less successfully. The duck turns out to be delicious, tender, very, very tasty. Before cooking, I recommend marinating the duck meat with mustard and ginger.

For stew duck with potatoes, prepare the foods listed.

Rinse the duck meat, dry it. Brush with mustard and stir in ginger, grated on a medium grater. Leave to marinate for half an hour.

Fry the pieces of meat in oil for 10 minutes over low heat. If you cook in a multicooker, then select the "Fry" mode for 15 minutes, of which 10 minutes fry the meat with the lid closed, stirring occasionally. While the meat is fried, chop the peeled onions and carrots.

After 10 minutes of frying, add onions and carrots to the meat, continue frying for another 5 minutes.

Then add peeled potatoes, cut into wedges, to the meat.

And also add salt, spices, paprika, bay leaf and water, mix.

Simmer from the moment of boiling over low heat for 1 hour, in a multicooker - on the "Stew" mode for 1 hour.

Our stew duck with potatoes is ready. Bon Appetit!