Duck sauce with potatoes in a pan. Duck stewed with potatoes in a frying pan. Stewed duck with mushrooms and potatoes

For cooking, you need to choose high-quality, young poultry with whole skin, light fat and no sour smell. The market will most likely offer old birds, so you should make your choice in the supermarket. It is advisable that the duck is not packaged - this makes it easier to assess its quality.

Ingredients:

1.5 kg of duck;
potatoes – 1 kg;
mayonnaise – 100 g;
garlic – 1 piece;
a pinch of salt and pepper.

Cooking method:

Rinse the duck and remove the internal organs.
Chop the garlic very finely.
Preparing the marinade: combine mayonnaise with garlic, pepper, salt, mix thoroughly.
Rub the sauce over the duck and leave for half an hour. The meat should be saturated with the taste and smell of the marinade.
Preparing potatoes: peel and rinse, cut into 3 cm cubes. You can add spices, but do not forget that they are already on the duck.
Turn the oven on to 200. While it is heating, place all the potatoes on a baking sheet. If there is any marinade left, drizzle evenly over top of duck. It is advisable to cover the baking tray with a glass lid if the height of the container allows.
Place the duck in the middle of the oven and bake for 60 minutes.
After this, take out the baking sheet, remove the lid and send the bird back for another quarter of an hour. This is necessary so that it is covered with a golden crust.
Take out the finished dish and leave for 10 minutes. Then you can serve.

Poultry stuffed with potatoes

What you will need:

1 duck carcass;
1 kg of potatoes;
3 tbsp. l. mayonnaise;
1 tbsp. l. honey;
1 garlic;
20 g mustard;
vegetable oil (for frying potatoes);
spices, salt.

How to cook duck in the oven with potatoes:

Prepare the bird: clean and wash.
10 hours before cooking, marinate the meat. Mix honey, mustard and mayonnaise. First, rub the duck with spices and garlic, then with the sauce.
Peel, wash and cut the potatoes. Fry until a crust forms, after which you can add spices and the remaining garlic.
Place the finished potatoes inside the duck and sew up the belly with regular thread.
Turn the oven on to 200. While it is heating up, pour 0.5 tbsp into a baking dish. water and put the carcass.
Place in the oven and cook for at least 2 hours (and for poultry up to 3 hours). Every 30 minutes, baste the duck with the fat that drains from it.
The dish is ready and can be served immediately.

Step by step recipe

If the duck has not yet been gutted, then place it in a container with boiling water so that the water completely covers the duck. Keep it in the water for 10 minutes, then start plucking feathers and down. When all the feathers have been carefully plucked, the duck must be singed. Remove one burner from the gas stove and light the fire, and sear the duck on all sides until the skin is golden brown. Then remove all internal organs from the duck and rinse it thoroughly under running water. After this, cut up the duck.

To prepare the roast we will need breast fillet, duck thighs and wings. Take a cauldron (duckling pot), heat it over medium heat, pour vegetable oil into it and heat it up as well. Cut the meat into pieces and throw it into the cauldron, pour in vegetable oil and fry the meat on all sides.

With the addition of apples

Components:

8 pieces of potatoes;
2 large apples and 3 medium ones;
2 tsp. Provençal herbs;
butter (to grease the duck);
vegetable oil (for potatoes);
salt, red and black pepper.

Recipe with apples:

Melt the butter and brush over the prepared duck.
Wash and cut large apples into cubes, removing the core. Place them inside the bird and sew up the cut with thread.
Preheat the oven to 200 and bake the meat for 40 minutes.
Every 10 minutes, pour in the fat and check to see if the skin is burnt.
While the duck is cooking, cut the potatoes into wedges. Stir in oil and herbs de Provence. Cut small apples into slices too.
Remove the duck and place the potatoes and apples around it. Cook the bird for another 40 minutes.
Remove the finished duck, cut the seam and remove the apples. Place the meat on a separate dish and garnish with lettuce leaves.

Duck in a cauldron

Surely, when thinking about hunting, associations arise not only with future trophies, but also with the opportunity to eat tasty and satisfying food. Having caught your prey, it is pleasant to feel that you are, in fact, a reasonable person, capable of using your mind not only to provide yourself with food, but also to prepare it in accordance with the status of a king over the entire animal world. Of course, when hunting, I would like not to spend a lot of time on cooking, so let me offer a fairly easy recipe for cooking duck. You can stew it in a cauldron or on a fire, or at home on the stove. The duck will be cooked with vegetables, apples and seasonings.

Cooking in the sleeve

Ingredients:

half a large duck;
6 potatoes;
half a glass of mayonnaise;
40 ml olive oil;
salt and any spices.

Step-by-step preparation steps:

Add seasonings to mayonnaise and mix thoroughly. Rub the marinade over the bird and set aside for 60 minutes.
Cut the potatoes into round slices, mix with salt. You can add more spices, not forgetting that the duck is also processed with them. Mix potatoes with oil.
First place the potatoes, then the meat in a baking sleeve and tie on both sides.
Place a baking sheet with a sleeve in an oven preheated to 200, cook for an hour and a half.
You can serve the finished meat hot, with herbs or vegetables.

With prunes

What to cook from:

2 kg duck;
0.5 kg of potatoes;
0.3 kg pitted prunes;
onion – 1 piece;
100 g sour cream;
pepper and salt;
water.

Cooking steps:

Rub the prepared duck with spices.
Boil potatoes in their skins, peel and cut into small cubes, mix with prunes.
Stuff the duck with potatoes and prunes and sew up the hole.
Brush the bird with sour cream.
Pour a little water into the pan and place the duck.
Place the dish in an oven preheated to 180 for an hour and a half.
Lightly fry the potatoes and serve with the duck.

What will you need?

Of course, one duck will not be enough to prepare this delicacy. When preparing and packing for a hunt, take care not only of the equipment that will allow you to catch a feathered animal, but also that it can be prepared.

Kazan

There are several types of cauldrons: Teflon-coated, Chinese wok, coated with special enamel, aluminum, cast iron and many others. For stewed duck or pilaf, it is best to use a cast iron cauldron. The latter has the advantage that its coating does not deteriorate from high temperatures, due to this the taste of food does not change and, on the contrary, retains a pleasant taste and aroma for a long time. Regarding the size, it all depends on how large a company you plan to gather to have a pleasant time around the fire, eating food and getting gastronomic pleasure. In the recipe below, it is recommended to use a 5-liter cauldron for 2 kg of duck.

Products

The ingredients you will need are the following:

duck (up to 2 kg – 1 piece),
potatoes (1.5 kg),
apples (1 kg),
onions (3 pcs.),
carrots (3–4 pcs.),
garlic (2 heads),
salt,
pepper (corns/ground – 1 teaspoon),
water (0.5 l).

Spices are a matter of taste. But the best spices for duck are thyme, basil, marjoram, and paprika. They will reveal the taste of duck meat and fill the dish with a wonderful aroma.

Beverages

Of course, the question arises about what kind of alcohol is best to choose so as not to spoil the impression of the taste of wild duck. If you still want to make the right choice, then it is better to stick to semi-sweet red wines.

And of course, a good mood and a great mood!

In foil with mushrooms and sour cream

Components:

1 duck carcass;
400 g mushrooms;
1 onion;
1 egg (chicken);
half a glass of sour cream;
sunflower oil;
salt, sugar, seasonings.

How to cook:

Rub a clean duck with spices, sugar and salt. Marinate until morning in the cold.
Boil the mushrooms, cut into small pieces and lightly fry along with the onion.
Mix with egg, seasonings and salt. Stuff the bird and sew it up with thread.
Wrap the duck tightly in foil and place on a baking sheet. Place it in the oven preheated to 180.
Cook for at least 2 hours. Before serving, pour sour cream over the meat and leave for 5 minutes.

In sour cream sauce

The presented dish of juicy poultry meat stewed in a fragrant sour cream sauce is one of the most beloved dishes. It could not be otherwise!

Components used:

Cooking technique:

You can serve the dish on the family table directly in the roasting pan. What ceremonies are there! It's a pleasure to dip pieces of fresh bread into sour cream sauce, complementing the delicious taste of the stew.

Stewed duck in a cauldron in pieces

If you don’t have time to bother with cutting up poultry, you can cook stewed duck legs, the recipe is simple. To prevent the meat from becoming dry, it is defrosted on the bottom shelf of the refrigerator. Then rub with spices and leave for several hours. In addition to pepper, seasonings such as cumin and star anise are recommended.

Duck stewed in pieces in a slow cooker - recipe

If the process of cooking on the stove or in the oven is too complicated, the housewife’s solution is stewed duck in pieces - a simple recipe in a slow cooker. Thanks to the technique, the meat retains all its beneficial properties, remaining tender and juicy. Experienced housewives pre-boil the poultry for about 20 minutes so that there are no raw pieces.

Duck with potatoes in a duck pot

Ingredients:

duck meat – 1 kg;
7 potatoes;
2 small carrots;
2 onions;
1 apple;
garlic – 3 cloves;
35 ml olive oil;
1 tsp. black peppercorns;
seasonings and salt.

Method for preparing duck pieces:

Cut clean gutted duck into medium pieces.
Pour vegetable oil into the duck pot and place in the oven, preheated to maximum temperature.
Place the pieces of meat in the hot duck pot and put them back in the hot oven without a lid for 10 minutes.
During this time, cut the potatoes into pieces and place them next to the duck. Then cover the container and cook at.
Chop the remaining vegetables and apple. Pour out all the fat from the ducklings, pour boiling water so that it completely covers the bird, and place in the oven.
When the water boils, remove the foam and add the apple and vegetables.
Add your favorite spices and peppercorns, close the lid and leave in the oven at 200 for an hour and a half.
A few minutes before the end of cooking, add ground pepper and salt if desired.
The finished dish should be left for 3-5 minutes.

Stewed potatoes with duck in a pan recipe

Stewed potatoes with duck is an excellent, filling and very tasty dish for a family dinner or lunch. This dish cannot be classified as the first, although everything turns out in a rich broth.

I love recipes where there are very few ingredients, there is nothing foreign and the dish is easy and simple to prepare, while the whole family is well-fed and satisfied.

To prepare you will need:

Just recently I was preparing duck pilaf, and I had just enough of this wonderful bird left over to prepare this wonderful dish.

We cut the duck into portions. Rinse thoroughly under running water.

Fry the duck until golden brown in vegetable oil in a deep frying pan.

Peel the onion, rinse under running water, and chop into small random pieces.

How to cook in pots

Ingredients:

0.5 kg duck meat;
1 kg of potatoes;
2 medium carrots;
2 onions;
100 g cheese;
1 large bell pepper;
seasonings and salt as desired.

Cooking process:

Separate the skin from the bird and fry it in a frying pan until the fat releases.
Cut the duck into pieces, add a little salt and fry in its own fat. Place duck pieces in the bottom of the pot.
Cut the potatoes into cubes, mix with seasonings and salt, fill the pot with them to the middle.
Fry pre-chopped onions, peppers and carrots in the remaining fat. If there is any fat left after this, add a little into each pot.
Fill the pots to the brim with the remaining potatoes. Pour a couple of tablespoons of water into each.
Pass the cheese through a fine grater and sprinkle the shavings on top of the potatoes.
Bake in the oven for 40 minutes at 180.
Before serving, stir the finished dish in the pot thoroughly.

Duck meat itself is quite fatty. Therefore, it is most often prepared with products that neutralize or absorb fat. Buckwheat or pilaf with duck, stewed cabbage are delicious, but perhaps most often it is cooked with potatoes.

Stewed duck with potatoes is a simple recipe for a tasty and satisfying dish for every day. There is no need to stuff anything or soak it for a long time in complex marinades. Cut the carcass into large pieces, rub with salt and pepper, fry and simmer until almost done. Then add the potatoes, spices and keep it on the fire in the pan for another 20 minutes. The result is an appetizing dish from the “two in one” category, both meat and side dish. The duck is very tender and soft, the potatoes are flavored with garlic, delicious!

It’s very good if you managed to buy a young duck; its meat is especially tender and has relatively little fat. Old poultry will take longer to simmer; it may have a “greasy” aftertaste, so excess fat must be skimmed off or thoroughly rendered. To prepare this dish, half a carcass is enough - weighing approximately 700-800 grams. For spices I used pepper, bay leaf, garlic and a little rosemary. You can add your favorite seasonings to the list, such as cumin or allspice, dried or fresh herbs.

Total preparation time: 70 minutes Cooking time: 60 minutes Yield: 6 servings

Preparation

To prepare this dish, take a medium-sized carcass, preferably not an old bird. The difference between an old duck and a young duck is that it takes longer to cook. Her meat is not as juicy as young meat.

First, thoroughly rinse the inside of the duck carcass and dry it with paper towels. If there are any remaining feathers or hairs on the carcass, simply remove with tongs. Most often, fatty layers remain at the exit from the duck’s belly; cut them off without skin. Trim the neck and wing tips of the duck.

Place several layers of foil on a wide baking sheet or in a large roasting pan. Using a sharp knife, make shallow cuts along the skin of the duck carcass in the chest area, not reaching the meat layer. When baked, more duck fat will be rendered through these slits, resulting in a crispier crust.

Rub the entire duck with salt. Chop the garlic cloves with a knife and also rub the duck with them.

Brush the duck with the meat spice mixture and ground pepper and cover with foil. Place it in the refrigerator to marinate for at least one hour, but more is better.

Turn on the oven at 200 degrees. Cut the apples into two parts and place them tightly in the belly of the duck. Along with apples, you can add orange slices and aromatic herbs (rosemary, thyme or lovage) inside the duck.

Wrap the duck with apples in foil and place in the oven for an hour. In my case, the duck weighs about 2 kg. One hour of baking is required per kilogram of bird weight. I will bake the duck in foil for 1 hour, and then another hour uncovered. The foil helps the bird stay juicy by steaming it.

Tear the foil on top with the half-cooked duck. Fat has formed under the carcass.

Drain all the duck fat into a separate bowl or bowl.

First peel, wash and cut the potatoes into slices and place in a bowl. Pour fat over it, add salt and spices to taste, mix well.

Place the potatoes on the baking sheet with the duck. Place the baking sheet with the duck and potatoes on the middle rack of your oven and bake for another 40 minutes at 180 degrees.

To get an appetizing crust on the duck, you can make a sweet filling for it. To do this, mix honey or apricot jam with garlic and orange juice (0.5 orange) in a bowl. Instead of orange juice, you can mix honey with soy sauce.

10 minutes before it’s ready, coat the duck generously with the filling and put it back in the oven.

You can finally make sure that the duck is cooked by piercing it in the thickest place (near the leg) with a fork. The cooked duck will always ooze clear meat juices.

To cool, leave the baked duck with potatoes in the closed and turned off oven for 20 minutes.

Then place the roast duck on a large platter and place the potatoes on the sides. You can garnish the finished dish with sprigs of red basil or parsley.

It is better to cut the duck on the table after serving, so that guests have time to admire its mouth-watering beauty.

How to cook stewed duck with potatoes? It's actually much simpler than it might seem. This dish does not require any special preparation skills. Simple, both in composition and in the cooking process itself. We offer you an easy recipe for stewed duck with potatoes with photos. It will fit perfectly into any culinary kit.

Compound:

Duck – 1/2 carcass; Carrots – 1 piece; Onions – 2 pcs; Potatoes – 1.5 kg; Tomato paste – 1.5 tbsp. spoons; Bay leaf – 2 pcs; Ground black pepper; Vegetable oil; Salt.

How to cook stewed duck with potatoes

I washed the duck and divided it into portions according to the joints. I washed it and blotted it with a paper towel to remove excess moisture. Rub generously with salt and pepper. I left it to marinate overnight in the refrigerator.

Next you need to fry the meat. To prevent the dish from being too greasy, I fried the pieces in a dry frying pan (or in a cauldron), laying them out skin side down. The dishes should be hot, then the fat will melt faster and better, and the meat will be covered with a golden brown crust. Excess fat must be drained - into some kind of jar or bowl, it can then be used for frying potatoes or cooking duck confit.

I transferred the fried duck pieces into a pan where they will be stewed. And put peeled and diced carrots and onions in a frying pan (with a small amount of fat remaining). Fry the vegetables until golden brown. At the bottom of the pan, as a rule, there is a small amount of caramelized “juice” from the meat and duck skin - we try to scrape it off with a spatula so that it mixes with the vegetables, it has the most “taste”.

I combined roasted vegetables and duck and added a little fresh rosemary. I poured boiling water so that the liquid almost completely covered the meat. Cover the pan with a lid, reduce the heat and simmer at low simmer for 40 minutes - if the duck is “aged”, then it may take more time, be guided by how the meat is divided into fibers with a fork, it should become soft and come away from the bone.

Peeled the potatoes, washed them, and cut them into large pieces. I put the potatoes in the pan and added boiling water so that the liquid completely covered them. I added salt to taste, added bay leaf and sweet ground paprika for color.

I simmered everything together over low heat for 20 minutes, at the very end I added chopped garlic and cooked for another 3-4 minutes (I took out the bay leaf, as it starts to taste bitter after a long heat treatment).

The finished duck with potatoes is best served hot; you can sprinkle it with chopped herbs, serve it with fresh vegetables, salad or pickles. Bon appetit!

Of course, chicken is much easier to cook.

It is a more dietary product.

Chicken meat also has such a universal taste that it is impossible to make a mistake in choosing an addition to the neutral taste of this bird.

We must not forget that chicken meat is a more common product not because it is better, but because raising broilers is a more profitable business: chickens provide greater and faster profits compared to raising other birds.

The situation is more complicated when 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 of a healthy lifestyle. But what if it tastes good?

If you follow the measure, you cannot deny yourself 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 acids similar to olive oil, and in general, the vitamin composition of duck meat distinguishes it favorably from chicken meat.

Duck fat helps eliminate carcinogens from the body

, which, given modern environmental problems, makes duck a valuable food product.

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, trim off some of the fat, then cut the carcass into pieces.
Peel and wash the potatoes, onions and carrots. Cut the onion into half rings, and the potatoes and carrots into cubes.
Wash the tomatoes and cut into slices.
Place the trimmed fat into a dry, heated frying pan. When it melts, add the meat. Fry it on all sides. Transfer the meat to a cauldron or thick-walled pan. Put it on fire. Pour boiling water over the duck (the water should only slightly cover it) and simmer at low boil for half an hour.
Add chopped potatoes to the duck. Simmer for 10 minutes.
Using the remaining fat, sauté the onions and carrots in a frying pan. Add tomato slices and 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. Add salt and pepper. Simmer until the potatoes are soft.
Place the finished stewed duck with potatoes on plates and sprinkle with herbs.

Duck with potatoes in the oven - basic technological principles

Some people don't 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-processing.

The specific smell of duck meat comes from the gland, which, like chicken, is located on the tail. When starting to cut a carcass, it must be removed first so that during the tarring process it does not release fat with an unpleasant odor. In addition, when choosing a duck, pay attention to the age of the bird. Old ducks have a distinct odor, unlike young birds, and the meat of young ducks is less tough. You can distinguish an old duck from a young one by the rigidity of the breastbone: in a young bird, the keel has a cartilaginous structure and is flexible. The scaly covering on the legs can also tell you whether this particular bird is worth buying.

When choosing duck meat, also pay attention to the breed of bird. Preference should be given to the meat of musk ducks: the ratio of muscle and fat parts in this breed increases significantly towards lean flesh.

Although it is impossible to cook a tasty and juicy duck without using fat: 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 you don’t have to strictly follow the recipe you 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.

Note to the hostess

Duck fillet with potatoes is prepared in a similar way, but the cooking time of the meat is reduced by almost half.

In addition to the vegetables listed, you can put zucchini, cabbage, pickled cucumbers, and pumpkin in the duck with potatoes.

Such a seemingly simple dish at first glance, like one, has many of its own cooking secrets. it turns out very tasty if you stick to them, these little secrets are suitable for cooking duck in a pan on the stove, in a cauldron, in the oven or in a slow cooker. The first and most important rule is that the duck must not only be fresh, but also not too old, since its meat is tougher.

Moreover, if we compare store-bought duck, sold in supermarkets, with domestic duck, the meat of the former is softer and does not have such a pronounced smell. The domestic duck, even though it is a poultry, still has a gamey smell.

Secondly, if you have time, then before stewing or baking, it is advisable to soak the duck in a sour-salty solution, which will not only make the meat softer, but also remove the smell.

When stewing duck with potatoes, in addition to potatoes, onions and carrots, you can add other products to the dish. Mushrooms and prunes are ideal. If we talk about stewed duck with potatoes in the oven, then fresh apples, cut into slices, will be just right.

Today I want to show you how to prepare stewed duck with potatoes - a step-by-step recipe with photos

Ingredients:

Onion - 1 pc.,
Carrots - 2 pcs.,
Potatoes - 5-6 pcs.,
Sunflower oil,
Bay leaf,
Salt,
Spices.