Stewed potatoes with duck in a pan recipe

Stewed potatoes with duck is a good, filling and very tasty dish for a homemade dinner or lunch. This dish cannot be classified as the first, although everything comes out in a rich broth.

I love recipes like these, where there are absolutely not many ingredients, there is nothing overseas, and the preparation of the dish is simple and straightforward, while at the same time the whole family is well-fed and satisfied.

For production you will need:

Duck -0.6 kg.
Potatoes -7 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste -2 tbsp. spoons.
Salt, pepper and spices to taste.

Almost not long ago I was preparing duck pilaf, and I still had just enough of the delicious bird given to us to prepare this wonderful dish.

We cut the duck into portions. Rinse thoroughly under running water.

Fry the duck until golden brown in vegetable oil in a deep frying pan.

We clean the onion, rinse it under running water, and chop it into small random pieces.

Peel the carrots and cut into strips. If desired, you can use a coarse grater as an option.

We transfer the fried duck into a deep pan, and in the frying pan given to us, where the duck was fried, we fry the vegetables. Add 2 tablespoons of tomato paste. Little water, simmer for a few minutes.

Peel the potatoes, wash them and cut them into fairly large pieces.

We transfer the potatoes to the duck, and add the overcooked vegetables with tomato paste. Salt, pepper, add spices. Mix everything.

Fill the duck with potatoes with water so that the liquid covers the potatoes one hundred percent. Cover with a lid and simmer for about an hour over low heat.

I recommend serving this dish roasted with herbs.

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 be drained into a jar or bowl; it can later be used for frying potatoes or making duck confit.

Duck stewed with potatoes

When talking about duck, almost everyone immediately imagines a duck stuffed with apples. But besides the recipe for this festive dish, there are many others where the main ingredient is duck meat.

At the moment, you can buy both a whole duck carcass and one fillet in stores. And this is very convenient, because you don’t always have time to cut up a whole duck, and it’s not cheap.

Duck is a carrier of fatty meat, so it is cooked with such products that simply absorb fat. A very tasty pilaf comes out with duck meat, and cabbage is stewed with duck. But, perhaps, most often it is prepared with potatoes.

Stewed duck with potatoes: subtleties of production

A young duck, which has been well fed, has tender and soft meat. An ancient duck, even with prolonged stewing, can turn out tough and tasteless.
Dishes made from very fatty duck will have a greasy aftertaste. In addition, fatty foods are more difficult to digest. Therefore, excess fat must be removed.
Duck fat can be used to fry onions, potatoes and the meat itself. Leftover duck fat stores well in the freezer. It can be melted, poured into a small jar, cooled and stored in the refrigerator.
Before cooking, it is recommended to keep an old duck in water with vinegar or marinate it by sprinkling it with lemon juice.
To prevent the dish from turning out too greasy, you should use duck fat instead of butter. To do this, pieces of meat with fat and skin are placed in a hot frying pan and fried until some of the fat is rendered. Excess fat can be drained off. Then they add other pieces of meat. Then proceed according to the prescription.
Among the spices and herbs, bay leaves, aromatic peppercorns, cumin, parsley root, and garlic are added to the stewed duck with potatoes.

Stewed duck with potatoes and cumin

duck – 0.7 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
salt - to taste;
ground black pepper - to taste;
garlic – 3 cloves;
cumin - a pinch;
bay leaf – 2 pcs.

Wash the duck, divide it into pieces along the joints. Pat dry with a cardboard towel to remove excess water.
Peel the potatoes, wash them, cut them into cubes. Peel the carrots and onions and rinse with cool water. Finely chop the onion. Cut the carrots into thin slices or small cubes. Chop the garlic with a knife.
Place duck pieces into a hot dry cauldron and fry on all sides until golden brown. You will see that there will be a sufficient amount of fat in the cauldron. Remove the meat to a plate.
Place onions and carrots in the rendered duck fat and fry.
Place the duck, pour boiling water to the level of the meat. Close the cauldron with a lid, reduce the heat and simmer at a low simmer until the duck becomes soft.
Add potatoes and add more boiling water. Add salt, pepper, cumin, bay leaf. Simmer everything over low heat for 30 minutes. 10 minutes before readiness, add the garlic and remove the bay leaf, because it begins to taste bitter when cooked for a long time.
Place the finished duck with potatoes on plates, sprinkle with chopped herbs.

Duck stewed with potatoes in tomato

duck – 0.7 kg;
potatoes – 1 kg;
onions – 2 pcs.;
carrots – 1 pc.;
tomato paste – 1 tbsp. l.;
peppercorns – 10 pcs.;
bay leaf – 3 pcs.;
parsley root – 50 g.

Cut the cooked duck into pieces, pat dry with a cardboard towel, removing excess water.
Peel potatoes, carrots, and onions. Cut the onion into half rings, and the potatoes and carrots into cubes.
In a dry frying pan, fry the pieces of meat until golden brown, then transfer them to a cauldron or cauldron. Pour boiling water to the level of the meat, simmer at low boil for 30 minutes. During this period of time, the duck should become soft.
Add potatoes, stir, continue cooking for another 10 minutes.
Fry the onion in the rendered fat until golden brown, add the carrots, and heat it together with the onion. Add tomato paste, stir, keep on fire for 5 minutes. Place in bowl with meat and potatoes. Add enough hot water so that it does not reach the top layers of vegetables. Salt and add spices. Cook until the potatoes are soft.
Place the stewed duck with potatoes on plates and sprinkle with herbs.

Stewed duck with potatoes and olives

duck – 0.6 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
tomatoes – 3 pcs.;
pitted olives – 100 g;
salt - to taste;
peppercorns – 10 pcs.;
greenery.

Wash the duck, trim off some of the fat, then cut the carcass into pieces.
Peel and wash the potatoes, onions and carrots. Cut the onion into half rings, and the potatoes and carrots into cubes.
Wash the tomatoes and cut into slices.
Place the trimmed fat into a dry, heated frying pan. When it melts, add the meat. Fry it on all sides. Transfer the meat to a cauldron or thick-walled pan. Put it on fire. Pour boiling water over the duck (the water should only cover it slightly) and simmer at low simmer for half an hour.
Add chopped potatoes to the duck. Simmer for 10 minutes.
Using the remaining fat, sauté the onions and carrots in a frying pan. Add tomato slices and stir. When the liquid from the tomatoes has evaporated, transfer the vegetables from the pan to the bowl with the duck and potatoes. Add olives. Add salt and pepper. Simmer until the potatoes are soft.
Place the finished stewed duck with potatoes on plates and sprinkle with herbs.

Stewed duck with potatoes and eggplants in a slow cooker

duck – 0.6 kg;
potatoes – 0.8 kg;
eggplants – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
onions – 2 pcs.;
vegetable oil – 1 tsp;
garlic – 5 cloves;
hops-suneli – 1 tsp;
salt - to taste;
lemon juice – 1 tbsp. l.;
tomato paste – 1 tbsp. l.;
black pepper - a pinch;
green cilantro - a small bunch.

Wash the duck, cut into medium pieces. Sprinkle with lemon juice and leave to marinate for 1 hour. Fry in a frying pan with butter until golden brown. Transfer to a cauldron. Keep on low heat, covering the cauldron with a lid.
Peel and wash potatoes, carrots, garlic and onions. Cut the potatoes into large cubes, the onion into half rings, the carrots into slices, and finely chop the garlic.
Wash the bell pepper, remove the seeds, cut into wide strips.
Cut the eggplants lengthwise into two halves, then cut crosswise into wide slices. If the cut eggplants have darkened, sprinkle them with salt and leave for 20 minutes. Drain off the released juice and lightly squeeze the eggplants.
Place onions and carrots in a frying pan with the remaining fat and fry. Add eggplants, stir, cook over high heat for 2-3 minutes. Add tomato paste and heat everything together for 5 minutes.
Increase the heat under the cauldron. Add chopped potatoes and fry lightly. Pour boiling water so that the water is level with the potatoes. Simmer for 5 minutes.
Add cooked vegetables and bell pepper to the duck and potatoes. Add salt, black pepper and suneli hops. Simmer until the potatoes are ready.
Sprinkle the finished stewed duck with potatoes with cilantro.

Note to the hostess

Duck fillet with potatoes is prepared using a similar method, but the meat preparation time is reduced by almost half.

In addition to the listed vegetables, you can put zucchini, cabbage, pickled cucumbers, and pumpkin in the duck with potatoes.

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.