Manna 

Duck stewed with apples. Roasted duck pieces with apples in the sleeve

Duck meat is tough in itself, so baking it over an open fire or even in foil is short-sighted. You can get a guaranteed soft stewed duck only by long-term boiling or simmering over the lowest heat.

The most popular product that effectively complements the taste of stewed duck is an apple. Moreover, not every variety of apple is suitable for the role of a side dish; it is better to take juicy and firm specimens with a sour taste.

The set of products for this dish is not abundant. For a domestic duck weighing from one and a half to two kilograms, we will take at least 1 kilogram of apples and a tablespoon of salt.

Ingredients:

  • domestic duck - 1 carcass (about 2 kg)
  • green sour apples - 1 kg
  • salt - 1 tbsp.

Cooking stewed duck with apples

We wash the duck carcass inside and out, add salt inside. After washing the apples, cut each into four parts and cut out the core.

Fill the entire inside of the duck carcass with chopped apples.


Place the duck in the oval duck pan of the same name. Place the remaining apple slices on top. Add the ingredients again. Pour 500-800 ml of water from the edge of the container. The liquid should cover the bird halfway, so the gravy will be concentrated.

Over medium heat, bring the duck and apples to a boil. Next, simmer over low heat so that the liquid in the duckling gurgles slightly. After an hour, stewed duck with apples looks like this.

Turning the duck carcass over to the other side, simmer the bird until done.

The stewed duck with apples may look overcooked, but this is a bird that you shouldn’t trust by sight. You should definitely try it for yourself.

Braising usually takes at least two hours, or even more than three. Long waits are rewarded by eating aromatic, juicy meat with softened and sweetened apples.

In the remaining gravy, that is, in a mixture of fat and water, you can later, which will certainly turn out tender and soft.

Bon appetit!

Duck meat ranks second in popularity after chicken. The second line goes to duck due to its high fat content, which must be rendered properly so as not to dry out the meat. And while roasting poultry may require some culinary experience on your part, stewing can be done even by beginners. We will share several simple and interesting recipes for stewed duck pieces below.


Duck and apples are a classic combination that will serve you well if you don’t want to take risks and surprise your guests with unusual flavor combinations. In this recipe, we will complement the dish with coriander and a couple of cinnamon sticks so that the bird has a pronounced spicy aroma.


  • duck legs - 2 pcs.;

  • apples - 210 g;

  • apple juice - 245 ml;

  • onions - 95 g;

  • cinnamon sticks - 2 pcs.;

  • coriander - 1/2 teaspoon;

  • water - 115 ml.

As we noted above, duck is very rich in subcutaneous fat, and therefore, before starting to stew, the bird must be fried so that excess fat is rendered. Trim any fat hanging from the edges of the skin and place the duck pieces in the hot pan. Fry until the skin is nicely browned. Transfer the legs to a roasting pan, pour in a spoonful of the rendered fat and add the apple and onion pieces. Add spices. The remaining fat can be poured into a jar and stored for use in other recipes.


Fill the contents of the frying pan with a mixture of water and juice, place the dishes in the oven and leave everything to simmer for 1 hour 10 minutes. While stewing, look under the lid of the roasting pan a couple of times, making sure that all the liquid has not evaporated from the pan. Duck braised in pieces in the oven is served immediately after cooking, just remember to get rid of the cinnamon sticks.


This simple poultry stew with potatoes recipe is ideal for cooking during the cold season. Firstly, the dish can warm and satisfy you in winter, and secondly, it is prepared from a simple minimum of available products.




Before preparing the stewed duck pieces, chop the bird carcass into pieces and brown them in a dry frying pan until they have a distinct golden brown color. Drain off excess fat, add a little butter and flour the meat. After stirring, fill the contents of the frying pan with water and let the liquid boil. After peeling the vegetables, cut them into pieces of arbitrary size and place them with the duck. Leave the dish to simmer over low heat for an hour.



Before cooking, soak the beans overnight. After browning the bacon and sausage, drain off excess fat and mix the pieces with the beans. Add garlic, carrot pieces and onions and leave the vegetables to brown slightly. Add the thyme and bay leaves, then add the wine, water and tomatoes. While the liquid comes to a boil, brown the duck pieces and drain off any excess fat. Place the bird in the roasting pan with the beans and leave everything to simmer in an oven preheated to 150 degrees for 1 hour 40 minutes. Serve the hot stew sprinkled with a handful of parsley.

Nobody argues that duck is a fat bird. Or rather, I would say that there is usually a lot of fat around the carcass of this bird. It’s clear where this quality comes from. The bird is a waterfowl and does not live in warm pools. This is if in nature. And no one wants to freeze. But this is in nature, but in the household... Who cares, but for me they are Peking ducks, a breed of domestic bird. Lean, meaty and very tender. And they are not fat, because they are only seventy days old. And we fed them cottage cheese, from skim milk, grain and grass. And they walked in the sun. Correct, in general, ducks.

And, of course, apples. Antonovsky. Crispy, juicy, firm. You take a bite, and juice sprays out of it, from the apple. It is sour, and sweet, and tart, and, in general, so ANTONOVSKY!!! And I don’t even try to convey the aroma in words. My skill is not enough here, it’s not enough.

Actually, today we will only need breasts and legs from a duck carcass. Wash them well and soak them in water for a while. So that excess blood comes out, and all that stuff is pulled away. Literally for about twenty minutes.

The duck, or rather the parts that we have prepared, must be marinated. No frills. Exclusively necessary elements. Salt, pepper and garlic. Nothing more. Pour it all into the duck and mix well. And then leave it for a couple of hours, at least.

Apples. Peel and clean out the insides. And we’ll cut them into halves, and the pieces from the heels into these slices.

Let's cook. Fry the duck pieces. In “just a frying pan.” No oil or any other spices. Heat the pan and fry the duck parts.

Until a beautiful crust. Here it is.

So that this roastiness shows up well on both sides. And a red-hot fat formed. It will be very useful to us.

And pour thinly sliced ​​apple slices into the frying pan and add a little water. Stir and cover the pan with a lid. Let's make a quiet fire. Very small. Let it continue to cook in the stewing mode.

And while this process continues, let's return to the pan with the apple halves. We will fry these apple halves over “above average” heat! Exactly FRY! And not, for example, bake or bake there. Place half of the apples in a separate small frying pan and fill them with the fat that formed in the frying pan with the duck breasts - legs. First on one side, and then on the other. Yes. In the process, do not forget to turn the apples over and lift them. So that it is soaked in fat. This is REALLY needed. I'm telling you for sure.

Not everyone can boast that they know how to cook duck. This bird has rather tough meat. To make it juicy and soft, you need to follow clear recommendations. The best way to cook duck is in a duck pot.

Product preparation

Frozen duck must be defrosted gradually in the refrigerator. This may take 1-2 days. Then the carcass is washed and dried with a paper towel.

The bird should be marinated before cooking. The marinade can be mayonnaise, salt and seasonings. Another option: mustard with honey or citrus juice. You need to keep the carcass in the marinade for a day in the refrigerator. If there is an acute lack of time, you can reduce this period to 3 hours.

It will be more difficult with fresh duck bought at the market. It will need to be cleaned, the feathers singed, and gutted. It is worth cutting off the tail, it is too fatty and contains iron, which can spoil the taste of the dish. Rinse the carcass well inside and out. Marinate.

Methods for cooking duck in a duck pot

Cooking duck in its own juice makes it possible to obtain a juicy and nutritious dish that retains nutrients. You can cook it whole or in pieces, stuff it with various fillings, and also add other components as a side dish directly to the duckling.

Duck in a duck roaster, cooked whole

This is a simple recipe that can be varied to suit your taste.

  1. It is better to tie the prepared carcass with a rope so that it does not fall apart during cooking.
  2. Fry on all sides in a duck pan in butter.
  3. Pour broth or water, add salt and ground pepper.
  4. Simmer covered for 2 hours.

This recipe can be used to cook duck on the stove or in the oven. You can make a delicious sauce from the broth in which the duck was stewed. Add starch and lemon juice to the liquid. Sometimes white wine is used instead of lemon juice. Olives or fried onions can serve as an addition.

Tarragon will give the duck a special taste. The sprigs are added immediately after frying the bird, and then the liquid is poured in and simmered under the lid.

Braising in pieces

This method of processing duck will reduce cooking time. A whole carcass takes longer to cook. And if guests arrive in a couple of hours, you can quickly cut the bird into portions, fry and stew with vegetables.

  1. The duck must be cut into small pieces.
  2. The duck pot is placed on the stove and vegetable oil is poured. Poultry meat is loaded. Fry until golden brown.
  3. Cover with a lid and simmer for 30 minutes.
  4. At this time, you can prepare the vegetables: peel and chop the onions and carrots, finely chop the garlic. It is worth adding apples, they will add piquancy to the dish.
  5. It is better to drain the fat from the ducklings. Continue to simmer the bird, pouring clean water over it. After boiling, add vegetables and apples. Salt and season.
  6. Simmer the duck covered for 1.5-2 hours over low heat.

Serve hot. The best side dish is a light vegetable salad.

Stuffed duck

You can stuff a duck with different products. Citrus fruits will give it sourness, apples will give off their sweetness, rice will absorb excess fat. You can use dried fruits and mushrooms. They will also be a good addition to duck.

Here is the “basic” recipe for preparing stuffed duck in a duck pot:

  1. The duck, marinated for a day in the refrigerator, must be stuffed with peeled tangerines. The belly must be sewn up so that the filling does not fall out.
  2. The carcass is placed in a duckling pan, filled with broth or water and sent to the oven.
  3. Cooking time will depend on the weight of the bird. For each kilogram it will take 40 minutes, plus 20-30 minutes to create a crispy crust. When checking the carcass for readiness, the juice released should be clear.

Instead of broth, you can pour beer over the duck. It will become very tasty and aromatic. The meat will be tender and soft.

Duck with apples

Another common option for stuffing duck is with apples. It is better to choose hard and sour varieties.

Here's how to cook duck with apples in a duck pot:

  1. The apples are cut into pieces, the core is removed along with the seeds. The pieces are laid out in a duckling pan in one layer.
  2. The duck carcass is rubbed with salt and herbs, stuffed with the remaining fruit and whole cloves of garlic. The abdomen can be sewn up or secured with toothpicks.
  3. The bird is placed on a pillow of apples, and a layer of fruit must also be placed on top.
  4. The duckling goes into the oven. It will take approximately 2-3 hours at 200 degrees Celsius. There is no need to cover the dish with a lid.
  5. You need to check the dish for readiness by piercing the carcass in several places. If the juice is clear, the duck is ready.

You can use the apple filling as a garnish. And it’s better not to eat the bottom layer of fruit, they absorb too much fat.

Duck stuffed with cranberries

Another recipe for an unusual, tasty and healthy dish:

  1. The carcass (1.5-2 kg) must be rubbed with salt and spices. Coat the outside with a mixture of mustard and honey. Leave in a cool place for 8 hours.
  2. Mix fresh cranberries (200 g) with sugar (150 g) using a blender.
  3. Fry rye crackers (100 g) in a frying pan.
  4. The ingredients are mixed and stuffed into the bird's belly.
  5. Then the carcass is placed in a duckling cage.
  6. You need to fill the duck with water and cook in the oven with the lid open. Cooking time 2-2.5 hours at 250 degrees Celsius.
  7. If during this time the bird has not browned, then you can continue baking at a higher temperature.