Duck with potatoes

Duck with potatoes

Duck with potatoes in the oven or cauldron is a healthy and tasty dish. In addition, stewed duck with potatoes is also quite easy to prepare.

Duck dishes → Duck with potatoes

Roast duck in tomato sauce, stewed in the oven - the dish is juicy, fragrant and very tasty.

Almost everyone doesn’t know what “duck in Ukrainian” means, because the most common recipes are Peking duck, French duck, and Ukrainian duck is stuffed duck with potatoes and dill. Duck in the oven comes out fragrant, tasty and crispy.

I offer a recipe for a very tasty and unusual duck dish. We usually bake duck in a sleeve or in a casserole dish, but now we will bake duck in a jar, along with a side dish. The duck meat will become tender and soft, and the potatoes will be saturated with all the juices of the meat.

The Year of the Yellow Pig is ahead, so pork is not welcome on the festive table. Why not cook duck? After all, as is clear, a goose is not a friend to a pig, and even less so a duck.

Poultry meat cooked in a pot comes out very soft and juicy. We will cook the meat in a pot immediately with a side dish of potatoes. A very tasty lunch for the whole family!

I recommend a good recipe for making duck that can decorate any formal table! The taste of baked duck with apples, oranges and dried fruits is simply amazing, because due to the fruit it acquires very noteworthy flavor notes. In addition, you can immediately prepare a side dish of baked potatoes with the duck and serve everything together on the table!

Instead of the “Christmas turkey,” you can cook a Christmas duck, which will perfectly play the first role on the festive table. And there’s no need to even talk about the smell of the cooking bird (there’s a lot of wonderful-smelling stuff in the recipe for that) - it will provide everyone at home with the appropriate mood in anticipation of the most delicious main dish! Happy holidays! Prosperity and goodness to your home!

The most aromatic second course of duck stewed with sauerkraut, also a side dish of crushed potatoes with flour. The dish is very satisfying, tasty, and everyone will literally like it. Try a dish of German cuisine!

This stew with turkey, apples and potatoes is suitable for everyone, because it is also suitable for nursing mothers - the recipe uses a greenish variety of apples, lean and non-allergenic meat, and for the table of a one-year-old baby who needs to eat meat, fruits and vegetables. Instead of or together with turkey, you can also eat duck meat.

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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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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 the bird given to 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.

Duck in the oven with potatoes – 7 recipes

Rosy duck with potatoes in the oven is a dish that will decorate any table. Not everyone loves this bird due to its high fat content and specific aroma. But with the right choice of poultry and proper production, this defect can be avoided. Potatoes are a good addition to poultry.

General principles

Before all this, you need to choose a good-quality bird. The best option is a young bird weighing about 1.5-2.5 kg. You can buy musky duck; this breed of bird has the best ratio of meat to fat.

Before preparing a bird, it is imperative to cut off the tail; in this part of the body there is a special gland, its secretions give the meat a nasty smell.

The duck can be baked completely or cooked in pieces; for a ceremonial table the bird is often stuffed. The most popular addition to duck is potatoes. In addition, you can eat Antonovka type apples (sweet and sour taste), sauerkraut, and soaked lingonberries.

Good to know! It is generally accepted that any kilogram of poultry meat requires 45 minutes of baking. In addition to the estimated time, add 20-25 minutes so that the bird browns. If the duck is cooked in pieces, then it is enough to bake the bird for 60-90 minutes, the time depends on the size of the pieces.

Feral duck is prepared a little differently. Game contains less fat and has the firmest meat. Therefore, the carcass must be marinated in advance and cooked a little longer than poultry.

Noteworthy facts! People domesticated ducks back in the days of Old Egypt. Currently, China is the “favorite” for duck consumption; about 75% of the world’s total duck production is grown in this country.

Duck stuffed with potatoes, completely baked in the oven

Let's try to bake the duck completely, stuffing it with potatoes and dill.

• 1 duck weighing approximately 1.5 kg;
• 300 gr. potatoes;
• 1 onion;
• 1 bunch of dill;
• 2 tablespoons soy sauce;
• 1 tablespoon honey;
• 1 clove of garlic;
• 2 tablespoons butter;
• salt, spices for chicken.

Peel the potatoes and cut them lengthwise into quarters. Peel the onion and cut into thin half rings. In a separate container, mix potatoes, onions, finely chopped dill and butter, cut into small cubes.

Prepare the marinade separately. Squeeze the garlic through a press, pour in soy sauce and honey. Add spices for chicken. Mix until smooth.

Wash the duck and dry it. Rub the inside with salt. Stuff the carcass with potatoes, onions and dill. Cover the bottom of the bird with toothpicks or sew it up with thread. Rub the prepared marinade on top of the carcass. Bake at 180 degrees for about 2 hours. To check readiness, we pierce the bird carcass on the thigh; the juice that comes out should be clear. Before serving, remove toothpicks or threads.

Duck “Christmas” with oranges

A ceremonial duck with potatoes baked in the oven will decorate a New Year's or Christmas table.

• 1 duck weighing 2 kg;
• 1 onion;
• 1 kg of potatoes;
• 1 orange;
• 2-3 carrots;
• 0.5 liters of broth;
• 1 tablespoon flour;
• 100 ml port wine;
• 2 cm fresh ginger;
• 1 celery stalk;
• 0.5 cinnamon sticks;
• 1 bay leaf;
• 1 pinch of nutmeg;
• 1 sprig of rosemary;
• vegetable oil.

Remove the rosemary leaves from the sprig and chop them. Add a pinch of nutmeg and a teaspoon of finely grated orange zest to the leaves. Stir, add salt and pepper. Rub the prepared mixture onto the duck inside and out. We wrap the bird in cling film and put it in the refrigerator for several hours, or overnight (that is, in the dark) .

Peel the potatoes, wash them and cut them into large pieces. Pour salted boiling water and boil for 5 minutes. Drain the broth.

Preheat the oven to 180 degrees. We place the grid on the central level. Place a baking sheet underneath. Take the duck out of the refrigerator and place an orange inside, cut into 4 pieces.

Lightly grease the baking sheet that will stand under the duck with vegetable oil, lay out the onion cut into rings, the celery stalk chopped into pieces and carrot slices. Add pieces of fresh ginger, bay leaf, half a cinnamon stick.

Place the baking sheet in the oven, place a mesh over it, on which we place the cooked duck. Bake for about 20 minutes. Then we take out the baking sheet with the vegetables, immediately replacing it with another one so that the fat dripping from the duck does not fall on the bottom of the oven. Transfer the vegetables to the pan, leaving excess fat on the baking sheet. Pour in the broth, add salt and simmer on the stove over low heat for 15-20 minutes.

Place blanched potatoes sprinkled with salt and spices on a baking sheet under the duck. Bake for about 1.5 hours.

We rub the vegetables that were stewed on the stove through a sieve or grind them in a blender. Mix port wine with flour, pour this mixture into the vegetable puree and heat over low heat.

Place the prepared duck on a dish, place baked potatoes around it and pour the prepared sauce over the bird.

Duck with apples and potatoes

The traditional recipe is duck with apples and potatoes. Apples should be chosen with a sour taste.

• 1 small duck;
• 2 teaspoons salt;
• 1 tablespoon of poultry spice consistency;
• 1 pinch of dark ground pepper;
• 1 tablespoon mustard;
• 1 tablespoon honey;
• 3 apples;
• 600-700 gr. potatoes.

We wash the duck, place it on a board and use a knife to make oblique cuts on the breasts. The incisions do not have to be deep, you just need to cut through the skin. This is necessary so that excess fat is rendered out during baking.

Advice! We try to make cuts in parallel, because they will serve as a specific decoration for the dish.

Then we perform the following operation: hang the duck by the neck over the sink, pour boiling water over the carcass. Then let the duck dry and pour boiling water over the carcass again. This treatment helps tighten the skin and close pores. As a result, the poultry meat will be the most juicy, and the skin will become crispy.

In a separate bowl, mix mustard with honey, spices and salt. Rub the prepared marinade over the carcass both outside and inside. Wrap the carcass in film and put it in the refrigerator for at least 2 hours. You can leave the bird to marinate all night (that is, in the dark) .

Cut the apples into quarters, cut out the seed boxes. Fill the duck with some of the apples. We tie the bird's legs and tie the wings to the carcass. This will allow the duck to maintain its cute appearance.

Peel the potatoes, wash them, cut them into large slices. Salt the potatoes and sprinkle with your favorite spices. Place the potatoes and apple slices that did not fit into the duck into the mold. Place the duck on top of the vegetables. Cover the form with foil. Bake for about 1.5 hours. Then remove the foil and let the duck brown. When the bird is ready, turn off the oven, but do not remove the bird for another half hour. Then we take out the duck, put it on a dish and serve with potatoes and apples.

Cooking in a baking sleeve

You can bake duck with potatoes in your sleeve. This manufacturing method will ensure that all the juices in the bird are preserved.

• 1 duck;
• 1 kg of potatoes;
• 3 tablespoons honey;
• 1 tablespoon mustard;
• salt, poultry seasoning and ground pepper.