Stewed potatoes with duck in a saucepan. Duck recipe with potatoes in the oven

We present to your attention a recipe for a delicious duck, from which it is simply impossible to tear yourself away.

This meat itself is incredibly tasty, so a novice housewife can cook it, since it is very difficult to spoil a duck. There are many dishes with it, we offer you an unpretentious recipe for duck with potatoes in a cauldron with an amazing result. As a result, you get tender, aromatic, soft meat, and the potatoes just melt in your mouth. Save the recipe and delight your surroundings with such a funky dish. Everyone will ask for supplements, no doubt about it.

The right ingredients

• 1 kg duck
• 800 gr potatoes
• 5-6 tomato
• 2 carrots
• 200 ml of water
• 3-4 onions
• 1-2 cloves of garlic
• 1-2 rings of hot pepper
• 2-3 bay leaves
• salt and ground black pepper to taste

We start the process

1. First of all, we wash the duck well outside and inside. Cut it into portions. Salt, pepper and leave for a quarter of an hour.
2. We put the cauldron on the fire and warm it up well. After the required time has elapsed, lay out a few pieces of duck with the fat down and wait 3 minutes until the fat begins to melt. Then put another 3-4 pieces there. In this process, you do not need to lay out everything at once, since the meat will empty a lot of juice and will be stewed. After the pieces are browned, turn them over to the other side.
3. When the last portion of meat is fried in a cauldron, there will be a lot of fat, which must be removed so that the dish does not turn out to be cloyingly satisfying. You can use it to cook any other food, such as fried potatoes.
4. Peel the onion and cut into thin rings. We clean the carrots and cut into strips. Press the garlic through a press. We clean hot peppers from seeds and cut a few rings. Then we put the prepared vegetables in a cauldron, add bay leaves, salt, pepper and pour water.
5. Using a blender or meat grinder, grind the tomatoes and place the prepared tomato juice into the cauldron. Then we cover it with a lid, make a low heat and simmer for 40-45 minutes after boiling. As a result, we should have tender, soft meat that easily comes off the bone.
6. Peel the potatoes and cut into 2-4 pieces. We place it in a cauldron so that it is all in the sauce. Then cover it again and continue the extinguishing process for 20-25 minutes. The fire should also be weak. In this case, you do not need to stir or open the lid.
7. After the required time has elapsed, place the finished dish on a serving plate and serve.

You may also like the recipe for which you can find on our Recipe Ideas website.

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

Braised duck with potatoes is a simple recipe for a delicious and hearty dish for every day. You do not need to stuff anything and soak for a long time in complex marinades. Cut the carcass into large pieces, rub with salt and pepper, fry and simmer almost until tender. Then add potatoes, spices and keep on fire in a saucepan for another 20 minutes. As a result, we get an appetizing dish from the "two in one" category, both meat and a side dish. The duck is very tender and soft, potatoes with the aroma of garlic, delicious!

It is very good if you managed to buy a young duck, its meat is especially tender and relatively little fat. It will take longer to extinguish an old bird, it may have a "greasy" taste, so excess fat must be removed or thoroughly melted. To prepare this dish, half of the carcass is quite enough - weighing about 700-800 grams. For spices, I used pepper, bay leaf, garlic and some rosemary. You can add your favorite condiments to the list, such as cumin or allspice, dried herbs, or fresh herbs.

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

Ingredients

• duck - half carcass (800 g)
• potatoes - 600-800 g
• onions - 1-2 pcs.
• carrots - 1 pc.
• salt to taste
• ground black pepper - 2-3 chips.
• sweet ground paprika - 1 tsp
• garlic - 2 teeth.
• bay leaf - 1 pc.
• fresh rosemary - 1/2 sprig

How to cook duck stew with potatoes

I washed the duck, divided it into portions according to the joints. Rinsed and blotted with a paper towel to remove excess moisture. Rubbed liberally with salt and pepper. Left to marinate overnight in the refrigerator.

Next, you need to fry the meat. So that the dish does not turn out to be too greasy, I fried the pieces in a dry frying pan (you can in a cauldron), laying them skin 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 making duck confit.

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

Combined vegetable frying and duck, added a little fresh rosemary. Poured boiling water in such a way that the liquid almost completely covered the meat. She covered the pan with a lid, lowered the heat and simmered with a low boil 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 move away from the bone.

I peeled the potatoes, washed them, and cut them coarsely. I sent the potatoes into a saucepan, topped up with boiling water so that the liquid completely covered it. Salted to taste, added bay leaves and paprika for color.

She stewed everything together on 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, since it starts to taste bitter with long heat treatment).

Serve ready-made duck with potatoes hot, you can sprinkle with chopped herbs, serve fresh vegetables, salad or pickles with it. Bon Appetit!

Duck and Potato Stew is a hearty dish and a flavorful 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. You can change the taste of potatoes with duck at your own discretion by adding chili peppers, 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 light vegetable 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.

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;
• a mixture of spices - 1 tsp;
• bay leaf - 2 pcs.;
• a pinch of curry;
• water - 1.5-2 liters;
• parsley;
• Dill;
• green onion feathers.

Preparation

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 this duck carcass to broths for broth and flavor. 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 set on low heat, simmer for 30-40 minutes.

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 be fully cooked and 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, carrots, onions, cauliflower and other vegetables are spread on a baking sheet, 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 a 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 as desired (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 plastic wrap and refrigerate for 2 hours. If the duck is old, then you can pickle it for up to 2 days.
4. Peel the potatoes and cut into 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 of the onion, cut into half rings to the apples).
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 so that the bird is well baked in its 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: whisk 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.

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

Duck is delicious meat in itself, and it is probably difficult to spoil it. Many different dishes have already been invented with the meat of this bird, and they all deserve attention. I propose an unpretentious recipe for cooking duck with potatoes in a cauldron with an excellent result. The meat is tender, soft and aromatic, the potatoes melt in the mouth. What will be asked for supplements, I guarantee you.

To cook stewed duck with potatoes in a cauldron, you must 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 cauldron on fire and heat well. Then put a few pieces of duck with the fat on the bottom and wait 2-3 minutes until the fat begins to melt and add 3-4 more pieces. You don't need to lay out everything at once, otherwise the meat will let out a lot of juice and start stewing.

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, as a result, the dish will turn out to be “sugary nourishing”. This fat can be used in another dish, such as fried potatoes in it or added to stewed potatoes.

Prepare vegetables: cut the onion into thin rings, carrots into strips, chop the garlic cloves, peel the hot pepper pod and cut a few rings.

Put the vegetables in a cauldron, add bay leaves, add salt, black pepper and water to taste.

Twist the tomatoes with a meat grinder or grind with a blender, pour tomato juice into 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 pull away from the bone.

Peel and cut the potatoes into 2-4 pieces.

Put it in a cauldron, stir so that the potatoes are all in the sauce, cover and continue simmering over low heat for another 20-25 minutes. No need to open or stir during cooking.

As you can see, the stew with potatoes in the cauldron was a success! Incredibly delicious slices of tender duck with crumbly and aromatic potatoes can be served on the table.

Fresh vegetables and vegetable salads are perfectly combined with such a dish. Chopped dill or green onions can be added if desired.

Bon Appetit. Cook with love.