Stewed duck with potatoes in a pan

Stewed duck with potatoes in a pan

Duck meat {itself} is quite fatty. Therefore, it is most often prepared with products that neutralize or absorb fat. Buckwheat or pilaf with duck, stewed cabbage are tasty, but perhaps most often it is cooked with potatoes.

Stewed duck with potatoes is a typical recipe for a savory and satisfying dish for any day. There is no need to stuff anything or soak it for a long time in complex marinades. Cut the carcass into large pieces, rub with salt and pepper, fry and simmer until almost done. Then we add potatoes, spices and keep it on the fire in the pan for another 20 minutes. As a result, we get an appetizing dish from the “two in one” group, both meat and side dish. The duck is very warm and soft, the potatoes smell of garlic, delicious!

It’s very good if you managed to purchase a young duck; its meat is especially tender and has relatively little fat. An old bird will have to be stewed longer; it may have a “greasy” aftertaste, so excess fat must be removed or carefully rendered. To make this dish, half a carcass is enough - weighing approximately 700-800 grams. For spices, I used pepper, bay leaf, garlic and a little rosemary. You can supplement the list with your favorite seasonings, for example, cumin or aromatic pepper, dried or fresh herbs.

Ingredients

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

Manufacturing

I washed the duck and divided it into portions according to the joints. I washed it and blotted it with a cardboard towel to remove excess water. Rub generously with salt and pepper. I left it to marinate overnight (that is, in the dark) in the refrigerator.

Next you need to fry the meat. To prevent the dish from turning out too greasy, I fried the pieces in a dry frying pan (or in a cauldron), laying them out skin side down. The dishes must be hot, then the fat will melt faster and better, and the meat will be covered with a golden brown crust. Excess fat must definitely be drained - into some kind of jar or bowl, it can later be used for frying potatoes or making duck confit.

I transferred the fried duck pieces into a pan where they will be stewed. And in a frying pan (with a small amount of fat left) I put peeled and diced carrots and onions. Fry the vegetables until golden brown. On the bottom of the frying pan, there is usually a small amount of caramelized “juice” from the meat and duck skin - we try to scrape it off with a spatula so that it mixes with the vegetables, it has the most “taste”.

I combined roasted vegetables and duck and added a little fresh rosemary. I poured boiling water in such a way that the liquid covered the meat almost completely. Cover the pan with a lid, reduce the heat and simmer at low simmer for 40 minutes - if the duck is “aged”, then more time may be needed, be guided by how the meat is divided into fibers with a fork, it should become soft and move away from the bone.

Peeled the potatoes, washed them, and cut them into large pieces. I put the potatoes in the pan, added boiling water so that the liquid covered it completely. I added salt to taste, added bay leaf and sweet ground paprika for color.

I simmered everything together over low heat for 20 minutes, at the very end I added the chopped garlic and cooked for another 3-4 minutes (I took out the bay leaf because it starts to taste bitter when cooked for a long time).

It is best to serve the finished duck with potatoes hot; you can sprinkle it with chopped herbs and serve it with the freshest vegetables, salad or pickles. Bon appetit!

Stewed duck with potatoes

The most delicious duck with potatoes, which comes out very juicy, soft and tasty)

Ingredients for Stewed Duck with Potatoes:

• Duck – 1 piece
• Potatoes – 1.5 kg
• Broth – 1.5 l
• Ginger – 25 g
• Tomato – 2 pcs.
• Onions – 4 pcs.
• Chili pepper (can be changed ground) - 1 pc.
• Sweet greenish pepper (I have capsicum, you can change it with any other) - 4 pcs.
• Carrots - 2 pcs.
• Garlic - 5 teeth.
• Parsley - 1 bunch.
• Zira - 1 tsp.
• Salt - to taste

Production time: 60 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Stewed duck with potatoes”:

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December 13, 2019 Galinka1705 # (moder)

October 12, 2019 19820318 #

October 6, 2019 t-t-t-l #

October 6, 2019 Polyana Ot Kolyana # (recipe creator)

October 6, 2019 t-t-t-l #

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Stewed duck with potatoes in a cauldron

Ingredients

Potatoes – 800 g

Tomatoes – 5-6 pcs.

Garlic – 1-2 cloves

Hot pepper – 1-2 rings

Bay leaf – 2-3 pcs.

Ground dark pepper - to taste

• 136 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Video recipe: Stewed duck with potatoes in a cauldron

Step-by-step recipe with photos and videos

Duck is {in itself} tasty meat, it’s probably difficult to spoil it. A huge number of different dishes have already been invented using the meat of this bird for us, and they all deserve attention. I offer a simple recipe for making duck with potatoes in a cauldron with excellent results. The meat is tender, soft and fragrant, the potatoes melt in your mouth. I guarantee for you that they ask for supplements.

To make stewed duck with potatoes in a cauldron, you need to prepare the ingredients according to the list.

Carefully wash the duck inside and out, cut into portions.

Salt the meat, season with ground black pepper and leave for 10-15 minutes.

Place the cauldron on the fire and heat thoroughly. Then lay out a few pieces of duck fat side down and wait 2-3 minutes until the fat begins to melt, and lay out another 3-4 pieces. There is no need to lay out everything right away, otherwise the meat will release a lot of juice and begin to stew.

When the meat is browned, turn it over to the other side.

When the last portion of meat is fried in a cauldron, a lot of fat appears, it must be removed, otherwise the dish will end up “sweetly satisfying.” This fat can be used in another dish, for example, fry potatoes on it or add it to stewed potatoes.

Prepare the vegetables: cut the onion into thin rings, cut the carrots into strips, chop the garlic cloves, remove the seeds from the hot pepper and cut off a few rings.

Place the vegetables in a cauldron, add bay leaves, add salt and dark ground pepper to taste and pour in water.

Grind the tomatoes with a meat grinder or grind them with a blender, pour the tomato juice into the cauldron. Cover with a lid and simmer over low heat after boiling for 40-45 minutes.

The meat should become tender, soft and just fall off the bone.

Peel and cut the potatoes into 2-4 pieces.

Place it in a cauldron, stir so that all the potatoes are in the sauce, cover with a lid and continue simmering over low heat for another 20-25 minutes. There is no need to open or stir during production.

You see, the stewed duck with potatoes in the cauldron was a success! Incredibly tasty pieces of tender duck with crumbly and fragrant potatoes can be served on the table.

The freshest vegetables and vegetable salads go well with this dish. If desired, you can add chopped dill or green onions.

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