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Duck dishes with potatoes. Duck stew with potatoes in a cauldron

Stewed potatoes with duck is hearty dish and fragrant dish... Duck meat gives the potatoes a special, spicy aroma, and its structure becomes soft and juicy after cooking. It is about such meat that they say "even eat with your lips." The beauty of the recipe lies in the simplicity of its preparation - the hostess does not need to cut the ingredients for a long time or watch the process. 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 vegetable light salads and sweet and sour sauce... From the specified amount of ingredients, about five servings come out. It is recommended to cook the dish in a thick-walled dish, a duck or a cauldron is best suited, but in the absence of them, you can stew the duck in a high-quality saucepan.

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

Ingredients

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

How to cook stewed duck with potatoes in a cauldron

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

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

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

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

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

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

Chop the onion, carrot and zucchini into small cubes.

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

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

Cut the peeled potatoes in half or quarters. It is necessary to add potatoes to the duck at a time when the pieces will already be easily pierced. Potatoes do not take long to cook. Therefore, if you throw it over a durum 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.

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

Turn off cooked duck 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.

Duck stew with potatoes is great for lunch or dinner every day. It is convenient that a spicy blank can be made from duck, which will be stored in the cold, and potatoes with it can be stewed at any time. A healthy broth based on onion skins gives the meat a special piquancy. There is no difficulty in cooking, time is saved and unexpected guests will be pleasantly surprised. Duck fat tastes like coconut oil, which adds an exotic touch to this dish.

Cooking time:

Usually I take the duck out of the freezer into the refrigerator in the evening, it defrosts itself. Cutting duck into skin and fillet takes about 10 minutes. Melt the fat for 5 minutes, fry the carrots and onions in this fat for about 7 minutes. Cook duck meat in broth with spices and onion skins for no more than 20 minutes. Peel and dice the potatoes for 3 minutes. The potatoes were stewed with duck meat in a skillet for 30 minutes. Total, excluding defrosting: 1 hour 15 minutes.

Servings:

I had a duck weighing 2.2 kilograms. For 0.5 kilograms of potatoes, 600 grams of duck fillet and 100 grams of duck fat were used. They used duck fat and skin for frying, meat from the breast and legs. The whole dish was prepared for lunch in a square frying pan, 24 centimeters wide and 5 centimeters high. Came out 4 mouth-watering servings. There is still meat left for other dishes.

Preparing: on the stove

Ingredients:

For extinguishing:

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

For broth:

  • onion peel - 30 grams
  • ground coriander - 2 grams
  • cumin seeds (cumin) - 1 gram
  • salt to taste
  • black peppercorns - 10 pieces
  • bay leaf - 2 pieces
  • water - 1 liter

Duck stew with potatoes recipe step by step with photo

Food preparation. Defrost the duck in natural conditions. We choose fatty pieces, skin for fat. Cut out suitable pieces of skinless fillet. Husk from onions wash, chop the onion finely for frying. My carrots, peel, cut into small thin slices.


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


The fillet part of the breast will go for stewed potatoes. We take the legs without the skin, the wings can be directly with the skin.


For those who follow the figure, it is better to use all the parts without the skin.

Making broth for duck meat... We wash brown onion peels, such as for dyeing eggs. We put the onion husks in a separate saucepan, add coriander, cumin seeds, bay leaf, black peppercorns, salt to taste. Add water, start cooking, dip duck meat into the broth. Cook for a maximum of 20 minutes over medium heat.


Onion husks are useful, you need to have a constant supply of it. You can cook chicken and bacon in it.

When the duck meat is boiled, we take it out. We extract from the broth, squeeze the onion peel and bay leaf. We will pour this broth into the potatoes for stewing. If the broth remains superfluous, it will be possible to cook very tasty soup from duck scraps.


Usually, duck meat has a specific smell that many people don't like. And these magnificent pieces became very fragrant after boiling in onion peel broth with spices. The color of the meat has become dark on top, reminiscent of smoked delicacies.


You can boil all the fillets at once in onion peel and put some in the refrigerator, which can be used at any time.

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


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

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


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

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


Add pieces of duck boiled in onion skins to the fried vegetables. This will be the bottom layer in the pan. If it seemed a little fat, then you can add more, do not spoil the potatoes with fat.

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

Ingredients

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

How to cook

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

Coarsely chop the carrots and onions, fry in vegetable oil, put on the duck, add the bay leaf, mix. Coarsely chop the potatoes, put in the pan, salt and pepper to taste, mix gently and simmer at closed lid and with low heat until the potatoes are cooked. Put the duck with potatoes on great dish and serve.

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

Grease the pan before frying. vegetable oil only slightly, a lot of fat will be melted out of the duck, in which it will be stewed.

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

Many people love poultry meat: a huge number of delicious dishes can be prepared from chickens, ducks, geese and turkeys.

But if the meat of domestic chickens is rather lean, especially in the breast area, then the duck has fatty, tender and juicy meat that is perfect for baking.

We advise you to cook duck with potatoes in the oven, this dish turns out to be very tasty and everything is eaten without a trace. It is better to take a young, medium-sized duck, not too fat. The recipe is great for a festive dinner, Christmas and New Years, we bake the duck whole, we cook the side dish at the same time. We have potatoes and apples as a side dish. It turns out super tasty, satisfying, appetizing. The dish has a lot of advantages, the main thing is to choose a good quality duck.

Thoroughly grease the entire poultry carcass with salt and spices, as well as garlic. After that, you need to leave the meat for a while so that it marinates well.

Since the duck is baked with potatoes, no side dish is needed, but you can cook a light vegetable salad or serve pickled vegetables for a snack.

Taste Info Poultry second courses / New Year's recipes

Ingredients for 4-5 servings:

  • medium duck carcass 1 pc .;
  • potatoes 700-1000 g;
  • apples 5 pcs.;
  • salt 2 tbsp;
  • a mixture of spices for meat 1 tbsp. l;
  • a mixture of ground peppers 1 tbsp. l;
  • garlic 2-3 cloves;
  • honey or apricot jam 1 tbsp l.

How to cook whole baked duck with potatoes and apples in the oven

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 that of a young one.

First, rinse the duck carcass thoroughly from the inside, pat dry with paper towels. If there are feathers or hairs on the carcass, simply remove with tongs. Most often, fatty layers remain at the exit from the abdomen of the duck, cut them off without the skin. Trim the neck and limbs of the wings on the duck.

Lay several layers of foil on a wide baking sheet or in a large duck. On the duck carcass on the skin in the chest area with a sharp knife, make shallow notches, not reaching the meat layer. Roasting through these slots will melt more duck fat and make the crust crispier.

Rub the whole duck with salt. Chop the chives with a knife and also rub the duck with them.

Brush the duck with a mixture of meat spices and ground pepper and cover with foil. Put it in the refrigerator for marinating, at least one hour, but more is better.

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

Wrap the duck with apples in foil and place in the oven for an hour. In my case, a duck weighing about 2 kg. One kilogram of bird weight requires one hour of roasting. I will bake the duck in foil for 1 hour, and then open for another hour. Foil helps the bird stay juicy, it is steamed in it.

Tear the foil from above with a half-finished duck. Fat has formed under the carcass.

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

Pre-peel, wash and cut the potatoes into slices, transfer to a bowl. Pour fat over it, add salt and spices to taste, mix well.

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

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So that the duck turns out appetizing crust you can make a sweet fill for it. To do this, mix honey or apricot jam with garlic in a bowl and orange juice(0.5 orange). Instead of orange juice, you can mix honey with soy sauce.

10 minutes before cooking, generously coat the duck with pouring and send it back to the oven.

Finally, you can make sure that the duck is ready by piercing it in the thickest place (near the leg) with a fork. The finished duck will always ooze clear meat juice.

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

Then place the baked duck on a large platter and place the potatoes on the sides. Sprigs of red basil or parsley can be used to decorate the finished dish.

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