How to stew duck with potatoes. Recipe for duck with potatoes in the oven. Approximate proportions of products

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.

Preparation of stewed duck with potatoes:

First, rinse the half duck carcass in cold water and dry it using a paper towel or napkin.

Then you can cut it into large portions.

Now they need to be placed in a frying pan with oil (preheated) and fry on all sides until the duck is covered with a golden crust.

While the duck is roasting, there is time to do the vegetables.
The onion, of course pre-peeled, needs to be cut into half rings.
Peeled carrots need to be cut lengthwise into 2 halves and then cut into half circles.

When the duck is fried, you need to remove it from the frying pan into a separate container. And without removing from the heat, add the onion to the frying pan and fry for 2 minutes. Then the carrots are also sent to the beam, they are sautéed together with the onions until golden brown.

When the vegetables begin to brown, add tomato paste to them. Mix all the contents of the frying pan well, reduce the heat and hold for another 3 minutes, stirring occasionally.

It's time for the potatoes: you need to peel them and cut them into small pieces or slices (as you wish) and place them in a thick-walled saucepan, or better yet, a casserole dish. Pepper the chopped potatoes, add salt and add the fried vegetables with tomatoes. And here you need to put the fried duck pieces. Mix thoroughly.

Now pour the water into the container (there should be enough water to cover the potatoes), add the bay leaf.

Place the pan with meat and vegetables over high heat and wait until it boils. Then reduce the heat to the lowest possible setting. Simmer the dish for 50 - 60 minutes.

Stewed duck with potatoes is ready!
Enjoy your meal!

We present to your attention a recipe for a delicious duck that you simply cannot tear yourself away from.

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

Ingredients needed

1 kg duck
800 g potatoes
5-6 tomatoes
2 carrots
200 ml 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

Let's start the process

First of all, wash the duck well outside and inside. Cut it into portions. Salt, pepper and leave for a quarter of an hour.
Place the cauldron on the fire and heat it well. After the required time has passed, place several pieces of duck fat side down and wait 3 minutes until the fat begins to melt. Then we place another 3-4 pieces there. During this process, there is no need to lay out everything at once, since the meat will release a lot of juice and will be stewed. After the pieces are browned, turn them over to the other side.
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 prepare some other dish, such as fried potatoes.
Peel the onion and cut into thin rings. Peel the carrots and cut into strips. Press the garlic through a press. Remove seeds from hot peppers and cut into several rings. Then place the prepared vegetables in a cauldron, add bay leaves, salt, pepper and pour water.
Using a blender or meat grinder, chop the tomatoes and place the prepared tomato juice in a cauldron. Then cover it with a lid, turn the heat to low and simmer for 40-45 minutes after boiling. As a result, we should get tender, soft meat that easily comes off the bone.
Peel the potatoes and cut into 2-4 pieces. Place it in the cauldron so that it is all in the sauce. Then cover again and continue the simmering process for 20-25 minutes. The fire should also be low. There is no need to stir or open the lid.
After the required time has passed, place the finished dish on a serving plate and serve.

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

Step 1: prepare the duck.

Our duck is already gutted, so we simply rinse it thoroughly on all sides under running warm water, dry it well with kitchen paper towels and place it in a deep bowl. Let him stand aside for a while.

Step 2: prepare the garlic.

Place the head of garlic on a cutting board and use a knife to separate it into cloves. We lightly press down each one with the available equipment and then remove the husks with clean hands.

We rinse the components under running water and place them back on a flat surface. Finely chop everything into pieces and pour into a clean saucer.

Step 3: prepare the marinade for the duck.

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

Step 4: marinate the duck.

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

Step 5: prepare the potatoes.

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

The second way is to chop the tubers into thick slices not less than 0.7–1 centimeter. In any version, the dish will turn out very tasty and juicy. Place the chopped potatoes into a clean large bowl. Attention: If desired, the component can be lightly salted and peppered, but just remember that we have already done this with duck.

Step 6: prepare the apple.

Wash the apple well under running water and place it on a cutting board. Using a knife, cut the fruit in half and cut out the core from each part. Now chop the component into pieces and transfer to a clean plate.

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

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

After the allotted time has passed, use oven mitts to take out the baking sheet and remove it from the foil. Now we put the container back and continue to bake the bird some 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, take out the baking sheet and set it aside for 7–10 minutes.

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

Using kitchen tongs, we transfer the still hot duck with potatoes from the baking sheet onto a special large plate and serve it to the dinner table as a main course. After this, you can cut the bird into portions and give everyone the right to choose the part that he likes best. For example, I like drumstick, the children like brisket, but my husband doesn’t care at all, since he likes this kind of dinner. By the way, duck with vegetables is very filling and tasty, so you don’t need anything else to go with it, just a few pieces of bread, fresh or baked vegetables and a glass of dry red wine.
Enjoy your meal!

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

In addition to potatoes, you can put pieces of carrots, cauliflower, broccoli, onion slices and much more to suit your taste. After all, 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.

Stewed duck with potatoes turns out very soft and juicy. The dish is served for lunch or dinner (no separate preparation of the side dish is required). Stewed duck is well complemented by fresh vegetable salads, pickled vegetables and mushrooms.

Ingredients

Duck 2 kg.Potatoes 1 kg.Carrots (large) 1 PC.Onion (large) 1 PC.Bay leaf 3 pcs.Water 1/2 cup Salt to taste Ground black pepper to tasteVegetable oil for frying

How to cook

Cut the duck into portions, add salt and pepper, and fry on both sides in a deep, large frying pan until golden brown. Pour water into the pan, close the lid and simmer on low heat for an hour and a half, turning the pieces periodically (the meat should become soft).

Coarsely chop the carrots and onions, fry in vegetable oil, add to the duck, add bay leaf, stir. Chop the potatoes coarsely, put them in a frying pan, add salt and pepper to taste, mix gently and simmer with the lid closed and on low heat until the potatoes are ready. Place the duck and potatoes on a large platter and serve.

Duck does not cook quickly, so choose a thick-walled cast iron frying pan for stewing, preferably with a non-stick coating. In such a frying pan, the duck will cook much faster.

Before frying, the frying pan should be lightly greased with vegetable oil; a lot of fat will be rendered from the duck, in which it will be stewed.

If the duck meat is easily pierced with a knife during cooking, then it is almost ready and you can add vegetables, including potatoes.

When it comes to duck, many people immediately think of duck stuffed with apples. But besides the recipe for this holiday dish, there are many others where the main ingredient is duck meat.

Now in stores you can buy both a whole duck carcass and one fillet. And this is very convenient, because you don’t always have time to cut up a whole duck, and it’s expensive.

Duck has fatty meat, so it is cooked with products that easily absorb fat. Duck meat makes a very tasty pilaf, cabbage is stewed with duck. But, perhaps, most often it is prepared with potatoes.

Stewed duck with potatoes: subtleties of preparation

A young duck that has been well fed has tender and soft meat. An old duck, even if stewed for a long time, can turn out tough and tasteless.
Dishes made from too fatty duck will have a greasy aftertaste. In addition, fatty foods are less digestible. Therefore, excess fat needs to be removed.
Duck fat can be used to fry onions, potatoes and the meat itself. Leftover duck fat stores well in the freezer. It can be melted, poured into a small jar, cooled and stored in the refrigerator.
Before cooking, it is recommended to soak the old duck in water with vinegar or marinate it by sprinkling with lemon juice.
To prevent the dish from turning out too greasy, you need to use duck fat instead of oil. To do this, pieces of meat with fat and skin are placed in a hot frying pan and fried until some of the fat is rendered. Excess fat can be drained off. Then add the remaining pieces of meat. Next they act according to the recipe.
Among the spices and herbs, bay leaf, allspice, cumin, parsley root, and garlic are added to the stewed duck with potatoes.

Stewed duck with potatoes and cumin

Ingredients:

duck – 0.7 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
salt - to taste;
ground black pepper - to taste;
garlic – 3 cloves;
cumin - a pinch;
bay leaf – 2 pcs.

Cooking method

Wash the duck, divide it into pieces along the joints. Pat dry with a paper towel to remove excess moisture.
Peel the potatoes, wash them, cut them into cubes. Peel the carrots and onions and rinse with cold water. Finely chop the onion. Cut the carrots into thin slices or small cubes. Chop the garlic with a knife.
Place duck pieces into a hot dry cauldron and fry on all sides until golden brown. You will see that a sufficient amount of fat will appear in the cauldron. Remove meat to a plate.
Place onions and carrots in the rendered duck fat and fry.
Place the duck and pour boiling water to the level of the meat. Close the cauldron with a lid, reduce the heat and simmer over low heat until the duck is tender.
Add potatoes and add more boiling water. Add salt, pepper, cumin, bay leaf. Simmer everything together over low heat for 30 minutes. 10 minutes before readiness, add the garlic and remove the bay leaf, as it begins to taste bitter when cooked for a long time.
Place the finished duck with potatoes on plates, sprinkle with chopped herbs.

Duck stewed with potatoes in tomato

Ingredients:

duck – 0.7 kg;
potatoes – 1 kg;
onions – 2 pcs.;
carrots – 1 pc.;
tomato paste – 1 tbsp. l.;
peppercorns – 10 pcs.;
bay leaf – 3 pcs.;
parsley root – 50 g.

Cooking method

Cut the prepared duck into pieces, pat dry with a paper towel, removing excess moisture.
Peel potatoes, carrots, and onions. Cut the onion into half rings, and the potatoes and carrots into cubes.
In a dry frying pan, fry the pieces of meat until golden brown, then transfer them to a cauldron or cauldron. Pour boiling water to the level of the meat, simmer at low boil for 30 minutes. During this time the duck should become soft.
Add potatoes, stir, continue cooking for another 10 minutes.
Fry the onion in the rendered fat until golden brown, add the carrots and heat them together with the onions. Add tomato paste, stir, keep on fire for 5 minutes. Place in bowl with meat and potatoes. Add enough hot water so that it does not reach the top layers of vegetables. Salt and add spices. Cook until the potatoes are soft.
Place the stewed duck with potatoes on plates and sprinkle with herbs.

Stewed duck with potatoes and olives

Ingredients:

duck – 0.6 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
tomatoes – 3 pcs.;
pitted olives – 100 g;
salt - to taste;
peppercorns – 10 pcs.;
greenery.

Cooking method

Wash the duck, 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.

Stewed duck with potatoes and eggplants in a slow cooker

Ingredients:

duck – 0.6 kg;
potatoes – 0.8 kg;
eggplants – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
onions – 2 pcs.;
vegetable oil – 1 tsp;
garlic – 5 cloves;
hops-suneli – 1 tsp;
salt - to taste;
lemon juice – 1 tbsp. l.;
tomato paste – 1 tbsp. l.;
black pepper - a pinch;
green cilantro - a small bunch.

Cooking method

Wash the duck, cut into medium pieces. Sprinkle with lemon juice and leave to marinate for 1 hour. Fry in a frying pan with butter until golden brown. Transfer to a cauldron. Keep on low heat, covering the cauldron with a lid.
Peel and wash potatoes, carrots, garlic and onions. Cut the potatoes into large cubes, the onion into half rings, the carrots into slices, and finely chop the garlic.
Wash the bell pepper, remove the seeds, cut into wide strips.
Cut the eggplants lengthwise into two halves, then cut crosswise into wide slices. If the cut eggplants have darkened, sprinkle them with salt and leave for 20 minutes. Drain off the released juice and lightly squeeze the eggplants.
Place onions and carrots in a frying pan with the remaining fat and fry. Add eggplants, stir, cook over high heat for 2-3 minutes. Add tomato paste and heat everything together for 5 minutes.
Increase the heat under the cauldron. Add chopped potatoes and fry lightly. Pour boiling water so that the water is level with the potatoes. Simmer for 5 minutes.
Add prepared vegetables and bell pepper to the duck and potatoes. Add salt, black pepper and suneli hops. Simmer until the potatoes are ready.
Sprinkle the finished stewed duck with potatoes with cilantro.