Roast duck with potatoes

Roast duck with potatoes

A dish for a festive feast - fast and tasty. This easy-to-make dish will especially appeal to those who love duck meat. In combination with vegetables, you get juicy, fragrant meat along with a side dish that is soaked in juice and fat from the duck.

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Ingredients and how to cook

ingredients for 3 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 20 minutes

Step-by-step production

Step 1:

How to create roast duck? Prepare the necessary ingredients. You can use any duck meat. If you have a whole duck, simply cut it into portions and use the ones you like best. Not all stores can find individual parts of this bird (if you don’t want to take the whole duck), but I managed to get a couple of legs. They are completely suitable for hot dishes.

Step 2:

Wash and dry the duck legs. If you wish, you can cut the legs into two parts - thigh and drumstick. I used whole legs.

Step 3:

Salt and pepper the meat and sprinkle with Provençal herbs.

Step 4:

Cut the carrots into slices or quarters.

Step 5:

Peel the potatoes and roughly chop them. If the tubers are small, you can throw them in completely.

Step 6:

Peel the garlic. Large cloves can be cut in half lengthwise.

Step 7:

Place potatoes and carrots in a deep, thick-walled baking dish (or better yet, a roasting pan with a lid). Season the vegetables with salt and pepper. If you wish, you can add chopped onion to the vegetables.

Step 8:

Heat vegetable oil in a frying pan and fry the chicken legs over high heat until golden brown. Duck, unlike chicken and turkey, is very fatty and therefore releases a lot of fat during cooking (frying, stewing, baking).

Step 9:

Top with fried duck legs, garlic cloves and bay leaf.

Step 10:

Pour enough water into the mold to completely cover the vegetables. If you wish, you can add fat from the frying pan in which the duck was fried, but the dish will still be greasy. Cover the pan with a lid (if there is no lid, cover the pan with foil) and place in an oven preheated to 200°C for 50 minutes. To get the most crispy and golden brown crust on the bird, open the foil and bake for about 10 minutes on the “grill” mode. Bon appetit!

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, take advantage of useful information about the features of ovens!

So that the oven has time to heat up to the appropriate temperature, turn it on in advance (10-20 minutes before the start of cooking).

Roast duck with potatoes recipe

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  Roast duck with potatoes

  Ingredients

  • duck weighing 1.2-1.5 kg
  • 1-2 onions
  • 10-12 small potatoes
  • 3-5 tbsp. spoons of tomato paste
  • 1 tbsp. spoon of seasoning for meat, minced meat
  • salt pepper
  • optional - garlic
  • parsley, dill

  Manufacturing method

  The duck, washed and dried, is cut into comfortable pieces.

  Heat the frying pan very hot and fry it - first on the side where there is a lot of fat under the skin, which quickly melts, and there is no need to add oil.

  Place the browned pieces into a latka (saucepan, cauldron), and fry the onion in a frying pan.

  Stir the tomato paste in a partial glass of water and pour in the duck. Add onion, salt, pepper, seasoning. After boiling, cover and set low heat to simmer for 35-40 minutes.

  Place the potatoes completely in the sauce with the duck and simmer until they are ready, about 30 minutes more.

  At the end, sprinkle in chopped herbs and let the dish sit for 10 minutes after turning off the burner. At this time, add chopped garlic.

  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, 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.

  Roast duck with vegetables in a cauldron

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  Duck – 1 pc.

  Vegetable oil – 2 tablespoons

  Reddish onion – 1 pc.

  Potatoes – 700 g, better than young ones

  Carrots – 6 pcs.

  Water – 750 ml

  Thyme – 1 1/2 tablespoons fresh leaves

  Paprika – a lot to taste

  Bay leaf – 1-2 pcs.

  Black peppercorns - several

  Salt - to taste

  A recipe on how to cut and cook a duck and how to cook a roast of domestic duck with potatoes and carrots.

  2 hours Serves 8 Easy

  This recipe will teach you how to cut and cook duck and how to make a roast with domestic duck.

  Step by step recipe

  If the duck has not yet been gutted, then place it in a container with boiling water so that the water completely covers the duck. Keep it in the water for 10 minutes, then start plucking feathers and down. When all the feathers have been painstakingly plucked, the duck needs to be singed. Remove one burner from the gas stove and light the fire, and sear the duck on all sides until the skin is golden brown. Then remove all the internal organs from the duck and carefully wash it under running water. After this, cut the duck.

  To make hot dishes, we need breast fillet, duck thighs and wings. Take a cauldron (duckling pot), heat it over medium heat, pour vegetable oil into it and heat it up as well. Cut the meat into pieces and throw it into the cauldron, pour in vegetable oil and fry the meat on all sides.

  While it is frying, rinse and peel the vegetables: potatoes, onions and carrots (if you are using baby potatoes and/or carrots, wash them well). For such a huge amount of potatoes, a large cauldron will come in handy. Therefore, cut each potato into four parts and throw them into a large, clean, empty cauldron. Coarsely chop the onion and cut the carrots into large pieces.

  When the meat is completely fried on all sides, add onions to the cauldron. Continue frying the meat and onions until the onions are golden brown. Then throw the coarsely chopped carrots into the cauldron. Add some salt. Simmer the meat and vegetables for 5 minutes.

  Pour 750 ml of hot water over the meat.
  Bring the water to a boil and pour the contents of the cauldron into the prepared cauldron with chopped potatoes. Salt the potatoes and stir everything thoroughly. Place the cauldron over medium heat and cover with a lid. Bring to a boil and reduce the gas under the cauldron to minimum. Simmer the potatoes for 1-1.5 hours without stirring or opening the lid.

  To prevent the potatoes from losing their shape and turning into porridge, it is not allowed to interfere with them during production.

  After 1-1.5 hours, turn off the heat under the cauldron, and 5 minutes before this, throw in the bay leaf, black peppercorns and thyme leaves. Let the dish sit and cool slightly.

  The ceremonial roast with homemade duck and vegetables is ready! You can serve the roast with salad or fresh vegetables. Bon appetit!