Cooking duck in a duck pot in different ways

Duck stewed in pieces in a duck pot

It is almost impossible even for a beginner to spoil food in such a container. The thick-walled container carefully distributes heat, treats each piece of meat appetizingly, preserving the vitamin and nutritional composition of the food.

List of ingredients:

vegetable oil;
onion - 1 pc.;
domestic duck - up to 2.5 kg;
carrot;
bay leaves, salt, pepper (peas and ground mixture).

Cooking method:

First, let's start processing fresh poultry. The carcass should definitely be scorched over the flame of the burner to destroy any remaining feathers. We remove the remains with tweezers and remove the tail to eliminate the specific smell emanating from the coccygeal gland.
Now gut the duck, rinse thoroughly, and dry with paper towels. Next, we’ll infuse the juicy meat with additional flavors and aromas of spices.
Divide the carcass into portions and treat with marinade. This can be a composition of mayonnaise, spices and herbs, mustard combined with honey or citrus juice, or many other fragrant mixtures and sauces.
We select the desired culinary mix, process the product, and leave it in the refrigerator for a day. The marinating time can be reduced to 3 hours.
We take out the aromatic meat, fry the pieces until golden brown over medium heat.
Coarsely grate the washed sweet carrots. We peel the onion and chop it into half rings. Place the golden pieces of meat in the duck pot, alternating them with sliced vegetables.
Pour hot drinking water into the container, filling more than half the volume of the container with liquid.
Season the mixture with salt, add pepper (peas and ground mixture), 3 bay leaves. Simmer the food for 1.5 hours, covered, over low heat. https://youtu.be/Zq9BQF4XDdo

How to cook braised wild duck?

You will need:

1 medium sized carcass
piece of pork with fatty layers
50 grams butter
5 large ripe tomatoes
1 carrot
any greens
a glass of meat broth, maybe chicken
half a glass of apple cider vinegar
pepper, salt, oil

Preparation:

To cook the duck soft and juicy, it is better to cut the carcass into small pieces. Then they need to be marinated in apple cider vinegar for 3 hours.
We wash the pieces, coat them with pepper and salt
Tomatoes should be chopped in a food processor or blender. Grate the carrots, finely chop the greens with a knife
Melt butter at the bottom of the frying pan and casserole dish, add carrots, chopped onions, herbs, fry everything together with pieces of pork
Place the pieces of poultry on top and continue frying, turning them over to the other side.
Now you can pour hot broth over everything and add chopped tomatoes. Close the lid and simmer over low heat until cooked through.

If necessary, you can add more broth or hot water. You need to stew the wild duck until the juice is reduced by half in volume. The pieces must be turned over occasionally and the lid must be kept closed. If you cook everything correctly, the dish turns out tender, tasty, and spicy.

All these recipes are understandable even for beginners and are easy to prepare. The main thing is to properly cut the carcass and soak it in water or marinade. For the marinade, you can use vinegar, lemon juice, kefir, and mineral water. It is recommended to use only pepper as a spice.

Preparation

Individuals weighing up to 3 kg are considered the most suitable for frying. The skin of a fresh duck should be shiny, but not wet, yellow-pink in color and smooth. A young bird must have soft membranes on its feet, not rough and cracked ones.

Fully prepared wild duck carcasses must be soaked for half or a full day. The simplest soaking can be done using cool running water, in which the game is placed and the water is changed from time to time with fresh water. Those who like sourness can soak the duck in a weak vinegar solution (this option is more suitable for baking). You can also soak a store-bought duck, cutting the time in half. It definitely won’t make her any worse!

With mushrooms and sour cream in foil

Duck meat fried with mushrooms and potatoes in sour cream has a deep and delicate taste that even picky gourmets will appreciate. This delicious dish is quite easy to prepare, and within two hours its attractive aroma will gather family and guests around the common table.

Required components:

duck – 2 kg;
onion – 1 pc.;
potatoes – 2 pcs.;
mushrooms – 0.4 kg;
sour cream (20%) – 130 g;
seasonings, sugar, table salt - to taste.

Cooking:

Treat the washed bird with salt, sugar and rub with spices.
Place the meat in a cool place for 8 hours to marinate well.
Cut the onion into half rings, chop the potatoes into half circles, chop the mushrooms randomly. Then combine the products and fry in a frying pan until golden brown.
Add salt to the fried mass and season with seasonings.
Fill the duck's belly with the filling and then sew it up.
Wrap the bird in foil, place on a baking sheet and put in the oven.
Bake for about two hours, then open the foil, pour sour cream over the duck, simmer for another ten minutes and remove from the oven.

Place the stuffed bird on a tray, garnish with sprigs of herbs, slices of ripe tomatoes and offer to taste.

Bon appetit!

Cooking with vegetables in a slow cooker

If you still fear for the “experimental” result of the future dish, trust a wise kitchen unit. His mechanical “mind” will perform everything in the best possible way!

Product composition:

soy sauce - 100 ml;
sunflower oil - 40 ml;
garlic cloves - 4 pcs.;
duck meat - up to 2 kg;
liquid honey - 40 g;
spices, seasonings.

Cooking method:

We process the carcass in a well-known way, cut it into portions.
Initially, we cook in a slow cooker using the “Stewing” program. To do this, pour fresh oil into the bowl of the unit, lay out pieces of poultry, add 230 ml of purified water. Turn on the device to the set mode and set the cooking time to 40 minutes.
We open the device after the specified period, change the program to “Frying”. Evaporate the remaining liquid from the container, then bring the meat to a soft state.
Combine soy sauce, honey, chopped garlic, and selected spices in a bowl. Pour the mixture over the almost finished duck and fry the product until golden brown. Thanks to the aromatic mixture, the resulting crust will be deliciously tasty and deliciously crispy.

When we take the duck out of the slow cooker, we get an almost perfect dish.

Roast duck with potatoes in a roasting pan, straight out of the oven

An easy way to cook roast duck with potatoes is in a cast iron duck pot. The prepared dish tastes like food from a village stove. Just like in the old days. Grandmothers cooked in cast iron. It's the same here. Stewed meat plus vegetables – aromatic and appetizing.

To prepare the roast, take:

poultry carcass – 1-2 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
garlic – 2 cloves;
bay leaves – 1 pc.;
potatoes – 15-17 pcs.;
salt, pepper mixture.

Cooking process:

Clean the bird. Remove skin and excess fat. Cut the meat.
Preheat the cast iron duck pan thoroughly. Pour in oil. Place the bird. Fry. Stir. The meat will release a lot of fat and juice. Add more salt. Sprinkle with pepper mixture.
Fry until the bird is browned. Then add chopped onion. Stir. Continue frying for 3-4 minutes. Add grated carrots and garlic through a press. Stir. Fry for 10 minutes.
After frying, pour hot water over the meat and vegetables. You need enough water to cover the food. Add bay leaf. Reduce heat to minimum. Close the duck pot with a lid. Wait 30 minutes.
Peel the potatoes. Rinse. Cut into large cubes. Place on the duck. Taste the broth for salt. Add salt if necessary.
Simmer with the lid closed for 20 minutes. After this time, turn off the heat. But do not open the lid of the duckling pan for another 25-30 minutes. Roast duck with potatoes will be tastier.

Classic Peking duck recipe

Products

: whole duck - 1 pc. for 2-3 kilograms vinegar - 2 tablespoons honey - 5 tablespoons soy sauce - 5 tablespoons green onions - 2 bunches black pepper, water, salt, flour, ginger powder

Peking duck recipe

1. Thaw the duck, cut off the upper phalanges of the wings, remove fat from the neck and tail. 2. Pour boiling water over the duck, holding it by the neck. 3. Pat with a dry towel and dry. 4. Rub with vinegar and salt inside and out. 5. Place in the refrigerator for 10 hours. 6. Brush the duck inside and out with honey. Place in the refrigerator again for 10-12 hours. 7. Place on a wire rack with a baking sheet underneath, breast side up. 8. Pour a glass of cold water into a baking tray. 9. Wrap everything together securely in foil. 10. Cook the duck in the oven at 190 degrees for 1 hour. 11. Mix ginger, sesame oil, pepper, soy sauce. You should get a thick consistency. 12. Return to the oven preheated to 260 degrees for 20 minutes. 13. Then rub the duck with a mixture of soy sauce and honey, then cook on the bottom shelf of the stove until a crispy crust forms. Serve with onions. Cut into pieces right at the table.

Preparing the duck

Getting a wild duck and bringing it home is half the battle. Certain preparations must be made to ensure that the featherless duck reaches the table.

First, you should pluck the duck's feathers. In order for the feather to be plucked quickly and there is not a lot of fluff in the kitchen, it is necessary to heat the water to boiling water and thoroughly scald the duck carcass.

After this, you need to prepare a pan or bucket with slightly cooled boiling water and leave the duck in it for two to three minutes. Just don’t overcook it so it doesn’t cook.

Secondly, it will be necessary to scorch the carcass with fire. When you pluck a large feather, small feathers may remain on the skin, which may not be noticeable. Place the duck over the burner that is on and scorch all its parts well. For greater convenience, the carcass can be pre-rubbed with flour.

Thirdly, if the duck was shot with pellets, then all the pellets will need to be found. This is an important part of cooking the carcass. If you do not remove all the pellets, then when eating deliciously cooked meat, one of the guests may stumble upon a small hard pebble, which will break off a piece of the tooth or damage it completely.

Fourth, you will need to gut the insides of the duck. You should start with the head, it should be cut off. After this, parts of the carcass are cut off: the ends of the wings, the legs. Next, carefully remove the esophagus with intestines. An incision is then made in the duck's belly and all the tripe is pulled out. When the carcass is cut, wash it inside and out under running water.

Some hunting experts recommend not starting to cook the meat immediately after the duck has been gutted. It is best to leave it in a cold place for several days so that the meat “reaches” maturity. If you keep the duck for some time, the unpleasant odor will significantly decrease and the taste will become more intense.

It is important to know one trick if you are in nature and you do not have the opportunity to do all the preparations in a comfortable environment. To get rid of small feathers, you can rid the duck of large ones and coat it with a layer of clay. After that, bury the carcass in the ground and build a fire in this place, which will need to be maintained for several hours.

With apples

Introducing a great way to festively decorate duck fillet and sweet and sour fruit. Nothing exotic, just familiar aromas of juicy meat and amber fruits!

Required components:

liquid honey - 80 g;
lemon;
duck fillet - 4 pcs.;
apples - 10 pcs.;
spices (pepper, salt), herbs (to taste).

Cooking process:

Dry the bird breasts well with a towel and make not very deep diamond-shaped cuts on each part. Salt and pepper the product.
Pour a pinch of salt into a hot frying pan and place the meat fillet skin side down. Fry the pieces for 7 minutes on all sides, remove from the container, chop into 2 cm thick plates. Pour the duck fat released during heat treatment into a bowl.
Peel the apples, remove the cores, cut each fruit into 4 parts. Fill the slices with drinking water combined with squeezed lemon juice.
Place the collected fat in a clean container, lay out the apples, fry for 5 minutes, then add aromatic honey and mix the composition.
We attach meat slices to the fruit, transfer them with the fragrant mass, pour in half a glass of hot purified water. Season the food with a spoon of any spice: cardamom, star anise, ginger, cumin, basil or cinnamon. The selection of fragrant herbs is very large!

Simmer the duck until cooked, place it beautifully on a platter, portioned portions with slices of delicious apples.

With honey and melted butter

You can cook the duck according to this recipe in 3 hours.

To bake poultry for 7 servings you will need the following products:

1 large duck carcass;
500 g fresh mushrooms;
1 tbsp. l. natural liquid honey;
1 tbsp. l. ghee;
1 large onion;
5 small potato tubers;
1 tsp. table salt;
1 tsp. ground pepper.

Duck in a duck pot with potatoes in the oven is prepared according to this recipe:

Heat a frying pan coated with melted butter on the stove. Place the washed and coarsely chopped mushrooms into a frying pan and cook until golden brown, stirring constantly. Remove the peel from the onion, chop it on a cutting board, add to the mushrooms, stir and fry until translucent.
Wash the potato tubers under tap water, peel them, cut into 4 parts and boil a little in boiling salted water. Gut the duck, wash under running water, and wipe dry with a towel.
Coat the surface of the bird with melted butter, rub pepper and salt into it. Stuff the bird with mushrooms and onions. Pinch the hole with toothpicks or sew it up with kitchen thread. Thoroughly coat the bird with natural liquid honey and place it on the bottom of the duckling. Place potato pieces next to the duck.

Preheat the oven to medium temperature, place the duck in it and cook it for 1.5-2 hours, pouring over the juice formed during the baking process. Turn off the oven, remove the dish from it and serve.

Rules for smoking duck

Those who have never smoked at home probably do not know that with this procedure the meat can be boiled first. This is done so that in the end it turns out softer and more tender.

In principle, everything is done very simply:

First, as usual, the bird must be thoroughly washed and gutted.
After this, it is imperative to cut off the tail and neck of the carcass, since this is where excess fat accumulates.
Next, the prepared duck must be cut into several large pieces.
Then the meat should lie for 12 hours in a marinade consisting of salt and various spices (pepper, oregano, rosemary and thyme). You can also use your own set of seasonings.
The last step of the preliminary stage is cooking. Moreover, the meat is cooked not in water, but in the same marinade. How long to cook duck before smoking? After the liquid boils, 20 minutes will be enough.

Then the duck should cool directly in the broth. Only after this can it be sent to the smokehouse.

As practice shows, many of us associate baked duck with Christmas. It is on this bright day that such a bird decorates the festive family table. How to cook a duck so that it is fried to an amber crust, soft and juicy? This is what we will talk about today. You will also learn how long to roast a duck in the oven.

Basic recipe for baking a dish in the oven

Duck baked in the oven with potatoes will turn out incredibly tasty and appetizing. For the dish, it is recommended to choose young poultry with a low fat content, crumbly potatoes and a lot of fragrant seasonings.

Required components:

duck carcass – 2.3 kg;
garlic – 3 cloves;
potatoes – 1 kg;
sour cream (15%) – 175 g;
oregano, salt, cumin, paprika, pepper - 3 g each.

Cooking:

Wash the bird with water, remove all entrails, cut into large pieces.
Peel the garlic, chop and combine with sour cream. Then add salt, dry seasonings, mix.
Brush the duck with the prepared sauce and leave for forty minutes to soak.
Cut the skin off the potatoes, then wash and chop into medium cubes.
Place the chopped vegetable on a baking sheet and lightly add salt. Place the duck on top and pour the remaining sour cream marinade over the stacked products.
Place the baking sheet in the oven at 185 degrees and leave for 70 minutes.

When the poultry and vegetables turn golden brown, remove the dish from the oven and serve hot in portions.

Braised duck pieces with potatoes

Incomparably tasty and very nutritious food, provided by a skillful combination of tender meat, root vegetables, vegetables and plants.

Product set:

vegetable oil - 40 ml;
onion - 2 pcs.;
regular sugar - 15 g;
duck (legs, legs) - up to 800 g;
chili pepper, oregano - 4 g each;
tomato juice or paste diluted with drinking water - 450 ml;
beans, frozen corn - 2 cups each;
salt - to taste.

Duck stuffed with potatoes

A fragrant bird stuffed with new potatoes is an excellent solution for a family dinner. A nutritious treat will fill you up, invigorate you and put you in a great mood for the whole day.

Required components:

duck carcass – 1.7 kg;
honey – 22 g;
mustard – 25 g;
mayonnaise – 60 g;
potatoes (small) – 1.2 kg;
garlic cloves – 2-3 pcs.;
pepper, paprika, sea salt - 2 g each.

Cooking:

Gut the duck, wash thoroughly and dry.
Add mayonnaise, season with spices, then combine with finely chopped garlic. After this, add honey, mustard and mix.
Cover the bird with the prepared marinade and leave for 4 hours.
Chop the potatoes into large cubes, sprinkle with spices, then place in the belly of the pickled duck and sew it up with thread.
Pour a little water (500 ml) into the mold, place the stuffed carcass in it and put it in a preheated oven.
Cook the bird for about three hours, basting every twenty minutes with fat from the bottom of the pan.

The meat treat should be served hot, in combination with vegetable salad and fresh herbs.

Stewing in sour cream sauce

Poultry meat cooked in sour cream is very tender, aromatic and tasty. To reduce cooking time, the carcass is cut into portions. You can add an additional touch of flavor if you combine the meat with aromatic herbs and vegetables, for example, parsley, dill, basil, onions, etc.

The recipe for stewing in sour cream requires the following set of products:

To prepare duck meat in sour cream you need:

Cut the carcass into small pieces, chop the onion and apple into cubes.
Fry the meat in a frying pan until golden brown.
Add onion and apple to the pan and fry for another 5 minutes.
Continue cooking in a duck pot or cauldron. To do this, pour the food from the frying pan into the selected container and add water or meat broth.
Simmer in the duck pot under a closed lid for about 20 minutes, and then add sour cream to the dish, add salt and season with spices.
Continue cooking until fully cooked.

Before serving, garnish the pieces stewed in sour cream with finely chopped parsley, dill or basil. The bird goes well with ginger, cardamom, cinnamon, cumin and thyme. Spices are added depending on taste preferences.

With tomato paste

To cook duck in a duck pot with potatoes and tomato paste, you need to allocate at least 2 hours. The ingredients should be enough for 5 servings of the dish.

You need to take the following set of components:

1/2 duck carcass;
5 potato tubers;
2 tbsp. l. tomato paste;
2 tbsp. l. sunflower oil;
1 tsp. table salt;
3 laurel leaves;
4 peas of allspice;
1/4 tsp. freshly ground pepper.

You can cook duck in a duck pot with potatoes and tomato paste like this:

Rinse the duck parts under cold water using a brush. Chop the duck parts into smaller pieces using a knife or meat hatchet. Heat sunflower oil in a large frying pan and add meat. Fry the duck parts over high heat until golden brown on both sides. After frying, transfer the duck parts to a plate.
Wash the potato tubers, peel them using a vegetable peeler, and cut into medium-sized slices. Place the potatoes in a frying pan and fry them in the remaining oil and rendered duck fat until golden brown.
Place the fried meat in the duck pot, place the fried potatoes on top and sprinkle the ingredients with a mixture of ground pepper and table salt.
Place tomato paste in a glass and dilute it with water. Pour the tomato mixture into the duck pot, add bay leaves and peppercorns, mix all ingredients thoroughly and cover the duck pot with a lid.
Turn on and heat the oven to 200 °C. Place the duckling inside and simmer the dish for about 1.5 hours.

The finished duck with potatoes and tomato paste should be served hot in the duckling pan.

How to stew with prunes

Adding dried fruits to a meat dish gives the dish amazing expressiveness. It is no coincidence that such dishes traditionally occupy a central place on the holiday table.

List of components:

vegetable oil - 60 ml;
bulb onions;
root of parsnip or parsley;
fresh duck - up to 2 kg;
carrot;
Dried pitted prunes - 1 cup;
premium flour - 30 g;
salt pepper.

Cooking sequence:

If the dish is intended for a family dinner, the bird can be used without removing the bones to savor the thin ribs and tender cartilage. When preparing to receive guests, it is better to remove these components of the dish so as not to make those present feel uncomfortable during the meal .
We process the carcass, separate the rib bones, neck and upper phalanges of the wings. We remove the sebaceous glands from the tail. Leave the legs whole, cut the flesh into portions, lightly salt everything.
Fry finely chopped white roots, chopped onions and carrots. Soon the vegetables will brown and impart their natural shades to the oil. Now we load the meat pieces. Placing them skin side down to render out the duck fat.
We continue cooking. When the excess liquid evaporates, we will hear the hissing of hot oil and feel the appetizing aroma of meat fried until golden brown.
We find gaps between the pieces of poultry, add portions of flour, sauté for two minutes until slightly thick. Immediately pour in a little hot water, covering parts of the meat with the resulting sauce. Gently stir the mixture, heat to a gentle boil, and simmer the food for 40 minutes, covered.
At the end of cooking, adjust the amount of salt and pepper, add a bay leaf, a clove bud, and pre-washed prunes.
Let the food simmer for another quarter of an hour in an open container so that the liquid composition evaporates a little and the meat is slightly chapped.

Portions of duck stewed with prunes look as beautiful and attractive as if they were baked in the oven. And the taste of the dish is simply a delight!

With peas

To cook duck with potatoes and peas in a duck pot, you will need to allocate about 80 minutes. The ingredients are enough for 5 servings of the finished dish.

To cook duck in a duck pot, you need the following set of ingredients:

500 g duck meat;
7 medium potato tubers;
1 onion;
4 tbsp. l. sunflower oil;
100 g green peas;
1/2 tsp. table salt;
1 tsp. spice mixtures for meat;
2 tbsp. l. mayonnaise;
100 g cheese;
1 tbsp. meat broth;
1 tsp. paprika.

You can cook duck in a duck pot with potatoes and peas according to the following instructions:

Rinse the duck in cold water along with the potato tubers. Trim excess fat from the duck meat and cut the meat into medium pieces. Pour a little vegetable oil into a deep frying pan and put it on fire. Place duck meat in hot oil and fry for about 3 minutes.
Prepare the onion by removing the skins and cutting the vegetable into half rings.
After the specified time, add the onion to the duck and stir. Peel the potato tubers using a vegetable peeler, cut into 4 parts, also add to the duck and continue frying the components for another 4 minutes.
Add green peas to the pan, stir and transfer all the contents to the duck pot. Pour the ingredients with half the broth, add table salt and place the duckling in the oven, heated to 200 °C. Cover the duck pot with a lid and simmer the mixture for 60 minutes.
During this time, prepare the sauce. Pour the remaining broth into the sauce and mix with mayonnaise. Grind the cheese using a fine-mesh grater and add it to the sauce. After 60 min. Remove the duckling from the oven, pour the sauce over the contents and sprinkle with paprika. Return the duckling to the oven for another 10 minutes.

The finished duck with potatoes and peas in the duck pot can be supplemented with chili pepper by cutting the pod into rings.

Meat in beer sauce

Poultry cooked in beer has a delicious golden crust

Another important advantage of this recipe is that during cooking, the characteristic smell of duck disappears in beer, which many people do not like. A more delicate taste can be achieved by stewing meat pieces in fruit beer

Stages of stewing duck in beer:

Cut the carcass into portions and fry in a duck roaster.
Chop onions and carrots and fry in oil.
Place the vegetables in the roasting pan with the meat pieces.
Add finely diced apple.
Pour beer over all ingredients, add salt and pepper.
Simmer in beer until fully cooked.

Duck meat is not the easiest to prepare, but thanks to stewing in beer, you can get an exquisite dish even without special culinary skills. Poultry cooked in wine goes best with buckwheat.

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With cabbage

To cook duck with cabbage in a duck pot, you will need to allocate at least 70 minutes. The ingredients are enough for about 5 servings.

The following components are required:

1 carrot;
5 branches of basil;
2 tbsp. l. tomato paste;
1 tsp. table salt;
2 laurel leaves;
1 onion;
300 g cabbage;
3 potato tubers;
750 g duck.

Duck in a duck pot with potatoes in the oven is prepared according to the following instructions:

Rinse duck parts in cold water. Trim off large sections of fat and cut them into small cubes. Separate the meat from the bones and cut into medium pieces. Wash the potatoes along with the cabbage under cold water. Peel the potatoes with a vegetable peeler and chop into medium cubes. Chop the cabbage into thin strips.
Peel the onion, removing the skins, and cut it into cubes. Remove the dirty layer from the carrots with a vegetable peeler and chop into small pieces.
Place the duck pot on the fire, lay out the pieces of duck fat and melt them. Place pieces of meat along with carrots and onions into the melted fat. Add tomato paste, table salt and 2 bay leaves, mix the ingredients and fry until the vegetables are soft for 5 minutes.
Add cabbage with potato wedges to the duck pot, mix the mixture well and transfer the container to an oven heated to 250 °C. Cover the duck pot with a lid and simmer the ingredients for 45 minutes.

Place the finished duck with potatoes and cabbage on portioned plates and sprinkle each of them with fresh basil, chopping it with a knife.

Step-by-step recipe with photos

Everyone knows that duck meat, especially wild duck, is quite tough, so one of the best ways to cook it is stewing. Buying a good fatty duck is not a problem these days. At least in Moscow, in one of the large hypermarkets where I constantly shop, it is always available whole, half, and even fillet. I took half to make one meal for my small family.

Wash half of the duck (700-800 grams) thoroughly in a stream of cool water, and also pluck if there are any feathers left on it.

Cut the duck into portions.

Heat 2 tablespoons of vegetable oil in a cauldron and add duck pieces. fry them, stirring occasionally, for about 10 minutes (over medium-high heat) until they are golden brown. Then cover the cauldron with a lid, reduce the heat and simmer for about 15 minutes.

Meanwhile, prepare the main vegetables. Finely chop one onion and two cloves of garlic. Peel the carrots and cut into medium-sized cubes. It would also be very nice to add a fresh sour apple, such as Antonovka, but unfortunately I didn’t have one on hand.

When the duck in the cauldron has stewed a little, remove it from the heat and drain all the liquid (oil + formed duck fat). Add water to the duckling pot so that it covers the meat by about 3 centimeters, and put it on the fire. Throw in black allspice. When the water boils, remove the foam that forms.

Place the previously chopped vegetables into the cauldron. Add dried basil, adjika, ground black pepper. Stir lightly, cover with a lid, reduce heat and leave the duck to simmer for 1.5 hours. 10 minutes before the end of cooking, add 1 teaspoon of salt.

Classic recipe

You can cook duck in a duck pot in the classic way in 95 minutes.

Ingredients

Set of products for cooking:

1 duck carcass;
15 small potato tubers;
2 small onions;
1 large carrot;
2 cloves of garlic;
1 laurel leaf;
1 tsp. table salt;
1 tsp. seasoning mixtures

Step-by-step cooking process

Duck with potatoes can be cooked in a duck pot in the oven like this:

Prepare the bird carcass. To do this, peel it and remove excess fat, transfer it to a cutting board and cut into large pieces.
Place the cast iron duckling on the fire, coat it with vegetable oil using a pastry brush and heat it up.
Place the pieces of poultry into a heated duck pot and fry until the fat is rendered and the juices are released. Sprinkle the meat with table salt, then with a mixture of seasonings, mix well and continue cooking until lightly golden. Remove the skins from small onion heads, place on a kitchen board and finely chop into cubes.
Add the chopped onion to the meat, mix evenly and cook for 4 minutes. Rinse the carrots under tap water, peel them using a vegetable peeler or knife, chop them on a grater with large holes or cut them into strips with a knife. Remove the peel from the garlic cloves, press them through a special press or grate them.
Add chopped carrots along with garlic to the duck, mix thoroughly and fry for 10 minutes, stirring with a kitchen spatula. Cover the food completely with hot water, add a bay leaf to it, cover it with a lid and simmer for about 30 minutes, reducing the heat to low. Wash the potato tubers from dirt, wipe dry, peel and chop into large slices.
Add chopped potatoes to the meat, stir, remove the bay leaf. Heat the oven to a temperature of 200°C, place the duck and potatoes in it, adding a little vegetable oil to the duckling, and bake for 30 minutes. Serve the finished dish in portioned plates, garnished with fresh chopped herbs.

Main stages of the process

Duck meat is usually boiled to make soups, various salads, and hot and cold appetizers. Do not forget that this product has a specific aroma and unique taste. In order not to spoil the dish, you need to know in advance how long to cook the duck. After all, any errors during the process can negatively affect the quality of the finished product. To begin with, it is worth noting that in addition to the increased calorie content, such meat is also very fatty. In principle, this does not affect how long to cook the duck.

To a greater extent, this fact affects the rules for conducting such a procedure. All actions must be performed in a certain sequence:

First, the carcass should be doused with cold water. If the product is frozen, it must be given time to thaw.
After this, the duck must be gutted, removing all the insides from it. At the same time, it is necessary to cut off the existing fat deposits, which are especially numerous in the back, in the tail area.
If necessary, the carcass can be immediately divided into portions.
Boil water in a saucepan.
Turn the heat down and add 10 grams of salt, bay leaf, whole onion, carrot, cut into large pieces, basil leaves and a few black peppercorns.
Place the meat in boiling water and cover the pan with a lid.
The duration of cooking depends on the form in which the product is. For a whole carcass it will take at least an hour and a half. If there are pieces of meat in the pan, then 40-50 minutes will be enough.

Knowing how long to cook the duck, you can roughly calculate the time when you can start preparing the side dish or preparing the remaining ingredients for the main dish.

In pots, in the oven

A dish of duck fillet, vegetables and cheese, cooked in clay pots, has a seductive aroma and simply excellent taste. This wonderful delicacy is perfect for a daytime or evening meal and will earn many compliments during tasting.

Required components:

carrots – 2 pcs.;
duck meat – 0.6 kg;
onion – 1 pc.;
cheese (crushed) – 90 g;
potatoes – 0.85 g;
bell pepper (large) – 1 pc.;
seasonings for poultry and vegetables - to taste;
basil, parsley (fresh) – 30 g.

Cooking:

Wash the duck, cut into pieces, removing all bones.
Place the meat in a frying pan and fry in its own fat until light brown.
Distributing evenly, place the bird among the pots.
Cut the potatoes into squares, sprinkle with spices and place on top of the duck meat.
Cut the onion into rings, carrots into circles, bell pepper into strips. Then add the vegetables to the bowl with the remaining ingredients.
Pour 50 ml of water into the filled pots, cover them with grated cheese and place in the oven.
Bake the dish for forty minutes at 190 degrees.

Before serving, stir the contents of the pots, sprinkle with chopped herbs and offer to taste.

How to stew duck in pieces?

Braised duck pieces require much less effort in cooking than the whole carcass. You need to cut the meat with a sharp knife; chopping is not necessary. It’s easier to purchase ready-made pieces or ask to be divided into portions when purchasing. There are 3 options used in cooking: either spices, marinades, or brines.

To make a delicious stewed duck in pieces, the recipe requires taking into account the following points:

It is advisable to tar the carcass over the stove and rinse it.
Add more greens and herbs.
Poultry should be stewed in a container with thick walls.

How to stew duck pieces in a pan?

To make the meat juicy, add juicy fruits or berries; apples, oranges, prunes, cranberries, and lingonberries go well with duck. When baking in the oven, you need to baste the pieces with rendered fat from time to time so that they do not turn out dry. A simpler option is braised duck legs.

meat – 1 kg;
onions – 4 pcs.;
carrots – 1 pc.;
bay leaf – 2 pcs.;
ground black pepper – 2 tsp.

Cut the carcass and fry.
Sauté carrots and onions for 5 minutes.
Lay out in layers and sprinkle with spices.
Cover with water and simmer for 2 hours.

Duck stewed in pieces in the oven - recipe

Many people believe that the meat of this bird is very fatty and is not suitable for a healthy diet. But this opinion is wrong, since duck contains many useful substances, and the fat is easy to render or cut off. Duck stewed in pieces in a duck pot with bacon, vegetables and fruits turns out to be very tender in taste.

duck – 1 pc.;
orange – 1 pc.;
cabbage – 0.5 pcs.;
carrots – 2 pcs.;
garlic – 1 clove;
bacon – 100 g;
apples – 2 pcs.;
lemons – 3 pcs.;
cranberries – 2 tbsp. l.;
onion – 1 pc.;
dry red wine – 125 ml;
bay leaf – 2 pcs.;
ground black pepper – 1 tsp;
ground red pepper – 1 tsp;
paprika – 0.5 tsp;
oil – 100 ml.

Cut the carcass. Boil small pieces for 20 minutes.
Squeeze the juice and pulp from the orange. Grate the pieces, wrap in film. Refrigerate for 20 minutes.
Mix with lemon juice, oil, spices. Refrigerate for 30 minutes.
Fry the meat.
Sauté bacon separately.
Chop vegetables and fry. Mix with duck.
Dilute wine and cranberries in the broth and boil. Add cabbage and meat. Simmer for 50 minutes.
Put the apples. Place in the oven for 15 minutes. Place in pan, pour over sauce, sprinkle with bacon.
Braised duck pieces are baked in the oven for 20 minutes.

Duck stewed in pieces with potatoes – recipe

For a hearty dinner, you can stew the duck in pieces in a duck pot with potatoes. When baking, the calculation is 45 minutes per kilogram of meat after heating the oven. Plus another 25 minutes for browning. An easier option is to cook it in gravy, with beans and corn. Legumes are placed frozen.

duck – 800 g;
oil – 50 ml;
onions – 2 pcs.;
chili pepper – 4 g;
oregano – 4 g;
tomato juice – 450 ml;
water – 1 tbsp.;
beans – 2 tbsp.;
corn - 2 tbsp.

Cut the carcass, fry with onions.
Add corn and beans for 15 minutes.
Dilute spices and water in juice and add.
Add potatoes.
Duck stewed in pieces with potatoes is cooked for 30 minutes.

Duck with apples, stewed in pieces - recipe

One of the most popular is stewed duck pieces, recipe with apples. Slightly sweet meat is not for everyone. For such a dish you need a meat or meat-egg type bird; egg-bearing birds have tougher meat. The ideal option is two-month-old ducks, weighing 2 kg. The preferred apple variety is sweet and sour.

duck – 800 g;
honey – 80 g;
apples – 10 pcs.;
ground black pepper – 1 tsp;
water – 0.5 tbsp.;
ginger – 1 tsp.

Divide the carcass and make cuts.
Rub with salt and spices.
Fry in salt for 7 minutes on each side.
Sauté apple slices in fat.
Add honey.
Mix with meat.
Pour in water and season with ginger.
Duck stewed in pieces with apples is cooked for 20 minutes.

With tomatoes

Cooking time for duck with potatoes and tomatoes – 80 minutes:

Ingredients	Quantity
duck breast	400 g
Potato	800 g
Large tomatoes	2 pcs.
Onion head	1 PC.
Garlic cloves	3 pcs.
Ground pepper	1/2 tsp.
Salt	1/2 tsp.

Algorithm for cooking duck with tomatoes and potatoes:

Start preparing the duck breast by rinsing it under running water, drying it on dry towels and coarsely chopping it on a cutting board. Place the duck pieces in a deep bowl, add pepper and salt, mix thoroughly and marinate, setting aside for 15 minutes.
Coat the duckpot with oil using a pastry brush, place the meat in it and cook until lightly golden, stirring with a spatula as you go. Peel the garlic cloves and chop them using a fine grater or kitchen knife. Peel the onion, rinse and chop into small cubes.
Wash large tomatoes under tap water, transfer to a cutting board and cut into slices.
Add chopped onion, chopped garlic, chopped tomatoes to the duckling meat and mix well. Place the ingredients in the oven, cover with a lid, and cook for 25-30 minutes. at a temperature of 190°C.
Wash off the dirt from the potatoes, peel them from the top layer and cut them into bars on a kitchen board. Open the oven, remove the duck pot with meat and vegetables from it, add potatoes there, stir them in the fat rendered from the bird, cover with a lid, return to the oven and cook until soft. Before serving, cool the dish slightly, decorate as you wish and place on plates.

Fkusnofacts

How to defrost duck before cooking

1. If the duck is frozen in a bag, when defrosting it must be opened, but not removed. 2. Leave the duck in the bag to defrost for several hours at room temperature. 3. Thawed duck must be cooked immediately.

How to butcher a duck

1. Rinse the duck carcass under running water, cut off the tail - the tail part, cut off the excess fat hanging down next to the tail and neck. 2. Cut off the wings. 3. Near the thigh part, feel the place where the thigh joins the carcass, make an incision in this place and cut off the legs. 4. Remove excess fat from each ham. 5. Make a longitudinal cut in the middle of the body, lift the flesh from the edge of the cut and cut the meat from the breast bone with short movements of the knife.

— Duck meat is fatty, so it is better to remove all fatty parts before cooking it.

Duck weight and price

The price of duck (on average in Moscow as of June 2021) is 320 rubles/kg. Duck weight - from 2 kg. We find that the cost of a duck is about 640 rubles. The price of duck fillet is from 400 rubles.

The cooking time for the duck depends on whether it is cut into pieces or whole. Wild duck and domestic duck differ in fat content and toughness, and the cooking time also differs.

Time and methods of cooking domestic and wild duck:

To cook a whole domestic duck until done, it will take 1.5 hours, if in pieces - about half an hour.
Wild duck takes longer to cook. Whole carcass - up to 2 hours, chopped - up to one and a half hours. However, wild duck tastes better when cooked in the oven or roasted.
For a rich soup, boil the whole carcass (1.5 hours). Drain the water immediately after boiling, otherwise the broth will be greasy. The cut parts are cooked for half an hour.
It takes about 20 minutes to cook the duck for roasting.

With sauerkraut

To cook duck with potatoes and sauerkraut in a duck pot, you will need at least 2 hours. The ingredients are designed for 5 - 6 servings.

You need to prepare the following set of ingredients:

1 duck carcass weighing 1.5 - 2 kg;
2 tbsp. l. honey;
1 tsp. mustard;
1/2 tsp. khmeli-suneli;
1 tsp. table salt;
1/2 tsp. freshly ground pepper;
200 g sauerkraut;
1 apple;
500 g potatoes;
1 tsp. spice mixtures for potatoes;

You can cook duck with potatoes and sauerkraut in a duck pot according to these instructions:

Prepare the bird by rinsing it well under running water using a brush. Dry the duck using napkins and trim off large areas of fat. Pour honey and mustard into a small container, add suneli hops, a little salt and ground pepper. Mix the mixture well and brush the resulting marinade onto the inside and outside of the duck using a silicone brush.
Marinate the bird carcass for 3 hours in the refrigerator. During this time, prepare the apples by removing the cores and seeds and cutting them into medium slices. Squeeze out excess liquid from sauerkraut and mix it with apples.
Stuff the marinated duck with a mixture of apples and cabbage, prick the hole with toothpicks or sew with thick threads. Pierce the skin of the bird with wooden skewers in several places to allow the rendered fat to flow out.
Preheat the oven to 200 °C, place the duck in the roasting pan, close the lid and place in a hot oven for 30 minutes. During this time, peel the potatoes, cut them into large slices, sprinkle with a mixture of spices, the remaining salt and mix well.
After 30 min. remove the duck from the duckling pan, place potatoes on the bottom of the duckling pan and mix it with the fat released from the duck. Place the duck on the potatoes and return the duckling to the oven for another 60 minutes. After the time has passed, remove the lid from the duckling pan, pour the liquid over the carcass and cook for about 15 minutes.

The finished duck with potatoes and sauerkraut should be served by placing the potatoes on a large plate and placing the bird carcass on top. The dish can be sprinkled with chopped dill.

No. 11. Whole duck in the oven with apples and oranges

duck - 2.5 kg.
orange - 2 pcs.
apple - 2 pcs.
cloves of garlic - 3-5 pcs.
salt - 1 tbsp. l.
vegetable oil - 3 tbsp. l.
red and black pepper
spices for poultry

The highlight of the recipe is the delicious marinade prepared in sunflower oil. A ruddy bird with a crispy crust and juicy meat will become a welcome guest on the table.

Duck baked in the oven according to all the rules has the following recipe:

Grind the garlic cloves with a press. Mix with grated orange zest, spices, peppers, and salt. Pour in the oil and let the marinade sit for 10 minutes.
Remove the core from the apples; the peel does not need to be removed. Cut into slices not too finely.
Sprinkle the apples with the prepared marinade and season with spices.
Rub the carcass prepared for baking with marinade and stuff it with apples. Cover the hole with a whole orange without zest.
Pull and secure the skin.
Cut the second orange into slices.
Line a baking sheet with 2 layers of foil, place the citrus slices, and place the duck.
Place citrus slices on top of bird. Wrap in foil and marinate overnight or overnight in the cold.
Remove the duck from the refrigerator, let it stand at room temperature, and send for baking.
Bake the bird in the oven for 2 hours at 200-220°C.
Open the foil and remove the oranges on top. Pour the drained juice over the carcass.
Bake for some more time until crispy, basting with juice.

Beautiful, rosy, aromatic duck in the oven that will make your mouth water! A soft and juicy bird in an easy recipe in foil will decorate your everyday and holiday table.

Duck "New Year"

A bird baked with oranges will decorate any holiday.

Duck – two kilograms.
Oranges - two pieces.
Sour apple.
Half a lemon.
Bulgur (wheat cereal) - half a glass.
Garlic – three cloves.
Mayonnaise.
Ground pepper (black and red), curry and salt - to taste.

Duck in a duck pot is very easy to prepare:

Start with the filling first. Peel the apples and cut into slices. Cut one orange into slices, and peel the second and also divide into slices.
Prepare a sauce from half a lemon, a small amount of orange juice, chopped garlic, mayonnaise and spices. After that, dip the fruit slices into it and add the cereal.
Rub the processed bird inside and out with pepper, and then place the filling inside. All you have to do is brush the duck with the remaining sauce. Sew up the carcass with kitchen twine.
Place orange slices on the bottom of the duckling pot, and place the duck on top of them. The bird should lie with its legs up.

Bake the dish for an hour and a half in a preheated oven. Watch the cooking process carefully! Once the duck is browned, reduce the oven temperature.

No. 1. Duck with apples, baked whole in the oven - step-by-step recipe

duck - 1 pc. (3 kg.)
apples - 1 kg.
ground black pepper - 1 tsp.
spices for poultry - 1 tsp.
salt - 0.5 tbsp. l.

Since you can cook a duck in many different ways, let’s start with the “classic” of baking the whole bird in the oven - it turns out quite tasty, juicy and very appetizing!

Rinse the carcass thoroughly, dry with a towel, and remove small feathers.
Mix salt with spices and pepper, grate the bird.
Take a fireproof dish (mold or duck pan), place the duck inside and leave for a couple of hours.
Peel the apples from the cores; do not remove the skin. Chop into slices and stuff the duck with them, not too tightly.
Sew up the cut in the duck with thread or pin it with a toothpick to prevent the apples from falling out.
Preheat oven to 200°C. Send the bird for baking, time it for 2-3 hours.
Baste the carcass from time to time with the leaking fat.
Assess the readiness of the duck by inserting a toothpick; it should easily penetrate the meat. Also, light juice should flow out of the holes.
Remove bird from oven. Get rid of threads/toothpicks.
Chop into portions, garnish with apples and serve.

Duck in the oven, prepared according to this recipe with apples, turns out very soft and juicy. Relatives will be delighted!

No. 8. Whole baked duck with oranges in the sleeve

duck - 2.5 kg.
oranges - 0.8-1 kg.
mayonnaise - 150 gr.
garlic cloves - 3 pcs.
ground pepper
salt
spices for poultry

Citruses soften meat fibers and give the dish a refined aroma.

Clean the bird, rinse with hot water and dry. Rub with salt and let sit for a couple of hours.
Leave 1 orange for serving. Squeeze the juice out of the second one. Chop the remaining fruits into large pieces or slices for the filling.
After soaking the carcass in salt, pour orange juice over it and set aside for another 1 hour.
Make the marinade: combine chopped garlic cloves with mayonnaise, spices and pepper.
Brush the duck with marinade inside and out.
Place orange pieces into the bird and close the hole with thread/toothpick.
Send the duck into the sleeve, make holes.
Bake at 180°C for at least 2 hours.
30 minutes before the timer signal, open the sleeve, raise the temperature to 200 degrees and wait for browning.
Before tasting, remove the toothpicks, remove the used citrus fruits and discard.
Serve with slices of fresh fruit and your favorite side dish.