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Duck with potatoes recipe for those who love to cook. Duck recipe with potatoes in the oven How to cook roast with duck
A dish worthy of a master's table has always been appreciated in Russia and considered useful. Baked duck is delicious, especially when cooked correctly. The recipe for duck with potatoes in the oven is simple and straightforward, but requires strict adherence to step-by-step instructions.
Recipe for cooking duck in the oven with potatoes
A hearty and aromatic dish will turn out for the hostess if she decided to cook a duck in the oven with potatoes. The two main ingredients are successfully combined with each other, making the dish independent and delicious.
Required products:
- 2 kg of duck without giblets;
- 2 kg of potatoes;
- 1 large apple;
- 1 g of garlic;
- 200 g of mayonnaise (replaced with sour cream, yogurt);
- salt, pepper - the required amount.
The process of cooking duck in the oven with potatoes:
- Thoroughly wash the poultry carcass in warm water, soak the moisture with paper towels, put on a dish.
- Free the garlic cloves from the husk, pass through a press or grate on a fine grater.
- Prepare the marinade in a deep bowl: mix mayonnaise, garlic, salt, pepper.
- Grate the duck inside and outside with mayonnaise, leave for 30 minutes. for soaking.
- Peel the potatoes and cut into 3 cm pieces on each side or 1 cm thick circles. Put the potatoes in a bowl, season with salt and season.
- Peel the apple, remove the core, cut into small pieces. Fold the apples inside the carcass.
- Put the oven on preheat. Spread the potatoes on a baking sheet, place the duck in the middle, pour the remaining marinade on top.
- Cover the baking sheet with a piece of foil, fix it on each side - this will make the dish juicy. Bake the poultry for 60-120 minutes. at an average gas capacity. Cooking time depends on the age of the duck: the older it is, the longer it takes to cook.
- When the time is up, remove the baking sheet from the oven, remove the foil and put it back for another 30 minutes - the meat will be fully cooked and covered with a golden brown crust.
- When the time is up, turn off the oven and let the dish stand for 10 minutes. before serving.
An oven duck with potatoes recipe often includes additional ingredients. Together with potatoes, spread carrots, onions on a baking sheet, cauliflower and other vegetables depending on the family's taste preferences. If desired, add "hops-suneli", thyme, sage leaves, and poultry spices to the marinade.
Duck with apples and potatoes in the oven in the sleeve step by step recipe
Even the meat of an old duck in the sleeve turns out to be tender and juicy. And the result of the cooking process is a beautiful dish with an appetizing aroma.
Ingredient List:
- 2 kg of duck without giblets;
- 6 potatoes;
- 2 apples;
- 2 tooth. garlic;
- 30 ml solution oils;
- ½ tsp dry rosemary;
- 2 tsp salt;
- 1 tsp paprika;
- 1 chips. pepper;
- 1 chips. sugar (replaced by 1 tablespoon honey);
- other spices at will (basil, thyme, oregano, Provencal herbs, etc.).
Method for roasting duck with potato slices in the oven:
- Rinse the bird thoroughly with water, dry it with a towel, put it on a dish.
- Prepare the marinade: whisk the pepper, salt, sugar, butter, paprika, rosemary in a bowl with a whisk.
- Grate the poultry carcass with marinade inside and out. Wrap in plastic wrap and refrigerate for 2 hours. If the duck is old, then you can pickle it for up to 2 days.
- Peel and chop potatoes in large pieces... There is no need to cut small tubers - they will bake well whole. If the potatoes are young, peeling is not necessary.
- Chop the garlic, mix with potatoes. Season with salt, pepper, add spices.
- Cut the apple, freed from the core, into pieces, place in a well-marinated duck, freed from the film (it will be delicious if you add ½ of the onion, cut into half rings to the apples).
- Arrange the potatoes in an even layer in a baking dish. Place the duck on top (If desired, the carcass is cut into pieces, which are distributed over the surface of the potato layer. Then apples and onions are laid out on top of the duck or mixed with meat pieces).
- Wrap the form in a large baking sleeve, tie it so that the bird is well baked in its own juice.
- Simmer the bird with apples and potatoes in the oven for 1.5-2 hours. When the time is up, take out the form, remove the sleeve.
- Continue baking for another 20-30 minutes. after that, remove the form from the oven and let the dish brew for 10-15 minutes.
How to cook duck sleeve in the oven
Roast in the form of a duck baked in a sleeve is an excellent decoration for the festive table! The dish is combined with such side dishes as buckwheat with mushrooms, mashed potatoes, sauerkraut, baked vegetables.
Ingredients for cooking duck carcass in a sleeve in the oven:
- 2 kg of duck without giblets;
- 3 tsp honey;
- 1 tsp salt;
- 3 tbsp soy sauce;
- 1 tbsp fresh lemon juice;
- circle fresh ginger(2 cm thick);
- 1 tsp ground pepper;
- 4 tooth. garlic.
Step-by-step description of the cooking process:
- Prepare the duck carcass for baking: scorch, wash thoroughly, dry with a towel, trim the edges of the wings, cut fat from the tail, cut off the neck.
- Prepare the marinade: whisk the sauce, chopped ginger and garlic, honey, lemon juice, pepper, salt with a whisk in a deep bowl.
- Rub the marinade on the bird from all sides and from the inside.
- Place the duck in a roasting sleeve, pour over the remaining marinade and refrigerate for 3-9 hours.
- Without taking the duck out of the sleeve, put it on a baking sheet, breast-side down. Place the baking sheet in a preheated oven.
- Bake the meat for 2 hours, then remove the baking sheet and cut the sleeve. Make punctures on the carcass with a knife. Place in the oven for another 10-15 minutes.
The readiness of the duck meat is checked with punctures with a knife. If, during a puncture, a clear liquid, similar to pure water, flows out, then the meat is ready.
Description
Roast duck is a delicious dish that is perfect for a family dinner. Your family will certainly appreciate the food, even though it is very easy to prepare. If you wish, you can make a delicacy for the holiday and pleasantly surprise the guests. And so that there are no questions during the cooking process, we have prepared for you a step-by-step recipe with a photo that will save you time. All the ingredients work together wonderfully and are easy to find in stores.
The main ingredient in today's dish is duck. You can get it at any supermarket. Although this product is high in calories, it is worth trying in this dish with potatoes, carrots and hot red pepper. And we will cook first in a frying pan, and then in a pot. This will cook the treat well and evenly.
Don't waste your time! Today we will tell you how to cook deliciously roast duck with potatoes in the oven at home. We recommend that you familiarize yourself with the recipe and step by step photos.
Let's start cooking together!
Ingredients
Roast duck - recipe
Prepare necessary ingredients... Take a duck (we have a boneless brisket) and cut it into pieces. Then rinse and dry with paper towels. Pour vegetable oil into the pan and place it on the stove. Preheat and send the poultry over medium heat on all sides.
Peel and wash the onion. After that, cut into small pieces and send to the pan to fry. Stir the food.
After 10 minutes, add 5 tablespoons of soy sauce. Season with salt and pepper to taste. Simmer for about 7 minutes. Stir occasionally.
Meanwhile, peel the potatoes and rinse them. Cut into cubes as shown in the step by step photo.
Peel and wash the carrots too. Cut the vegetable into slices.
Place all ingredients in a casserole dish and add 2 cups of water to it. Cover with a lid and send to an oven preheated to 200 degrees for about 60 minutes.
After the indicated time, remove the food from oven and place in serving bowls. That's all, a delicious home-style duck roast with potatoes is ready! Serve hot with fresh vegetables, mushrooms or sour cream. We hope that you will cook this dish more than once according to our step by step recipe with photo. Bon Appetit!
As Madame Julia Child, an American chef and host of a television culinary show, stated, "Everyone can cook in the French manner, the main thing is to have the correct and clear instructions with you." Following the advice of the great woman who in her time turned the American idea of cooking, here are a few detailed recipes duck with potatoes. We hope these tips will be your best helpers in the kitchen. The dish, which will be discussed today, is suitable for any occasion. It can be served to your family for lunch or pleasantly surprise guests at a gala dinner dedicated to some festive occasion.
Home-style roast with duck meat and potatoes
Some housewives, having negative experience behind them, argue that duck meat is too tough, so they flatly refuse to buy it. But the prevailing opinion is erroneous - this is a simple example of how, once burned, you can stay away from the fire all your life. We want to dispel this myth. Having tried the recipe for "home-style" roast, you will in fact be convinced that the dish with duck turns out to be very appetizing, tender and incredibly juicy.
Ingredients:
- two kilogram duck
- potatoes - fifteen pieces
- four small onions
- salt - to your taste
- 20 grams of fresh herbs (if not available, use frozen)
- three cloves of garlic
- bay leaves
- olive oil - six tablespoons
- a glass of homemade tomato juice
- ground pepper - optional
Cooking method:
This uncomplicated recipe It will be useful not only for women who combine different roles - mother, wife, daughter and worker - but also for men who either live alone or want to surprise their friends or beloved with their culinary abilities. Home-style roast with duck and potatoes - although a primitive dish in preparation, it is very tasty.
As usual, start by cutting the poultry: remove the offal, internal fat, then burn it with a lighter and rinse well under the tap. When the duck is completely dry, chop the carcass into small pieces and fry in a preheated olive or other vegetable oil... If you are not worried about your figure, use lard or fat. So the meat turns out to be even more tasty, with a characteristic aroma and a beautiful golden crust.
When you are done, transfer the pieces of poultry to a heavy-bottomed saucepan, sprinkling with tomato juice. Then save onion, cut into thin half rings, as soon as it begins to lighten, add the garlic, peeled and chopped with a press. Now send the vegetables to the dish with the duck, add a little bay leaf, ground pepper and table salt here. Turn on a low heat, cover the pan with a lid and simmer for a little less than half an hour.
The recipe is coming to its logical conclusion. You just have to wait a little, and the appetizing roast will be ready. So, peel the potatoes and cut them into four equal pieces. Then heat the oil in a frying pan and lightly fry the vegetable, sprinkle it with your favorite seasonings if desired, which will give the dish a special flavor. Combine the potatoes with the rest of the ingredients and send the dish to the oven. The roast should simmer at 200 degrees for about 20 minutes. At the very end, chop the herbs as small as possible - dill, parsley or cilantro - and sprinkle with it on the dish.
If you do not have one or another ingredient, do not be afraid to change the recipe a little for yourself. For example, in the absence of tomato juice, take a regular paste and dilute it with warm boiled water. And instead of a duck, you can buy a chicken or a goose, but that, as they say, is a completely different story. We hope the potato roast will exceed your expectations!
Duck with spices, potatoes and vegetables
If you love spicy aromatic dishes and always try to use spices, then this recipe will be right for you. Duck baked with potatoes and vegetables is prepared very simply, the only thing is not too fast, because for the meat to come out soft and juicy, it will take quite a long time - an hour and a half. But, believe me, your expectations will come true!
Ingredients:
- five garlic cloves
- one medium duck
- seven pieces of potatoes
- fresh thyme and rosemary
- add basil if desired
- salt
- 25 milliliters of vegetable oil
- three small tomatoes
Cooking method:
Going to the store or the market, try to get a ready-made bird, that is, completely plucked and gutted. Thus, you will save a lot of precious time that you can devote to yourself. Back home, rinse the duck under the tap and dry. Then brush the insides and skin with salt and ground black pepper, finely chop the fresh herbs and sprinkle them on the bird.
Now peel the garlic and divide each clove into two parts with a knife, then stuff the duck with it. Cover the baking sheet with a large piece of foil greased with vegetable oil. Put the carcass in the middle, and around it - cut potatoes into small pieces. Wrap the foil as tightly as possible and place the dish in an oven preheated to 200 degrees. Remove the food after about forty minutes.
Now it comes to tomatoes: cut them into cubes of the same size and put them next to the potatoes. By the way, you will notice that there is more liquid in the dish - this will release fat from the duck. Pour it liberally over the bird and, again wrapping its foil, send it to the oven for another 60 minutes.
After this time, set the table. The food turns out to be incredibly aromatic, with an unusual taste that herbs give it. Thyme has a pungent and strong smell, and no dish is complete without rosemary. Italian cuisine... These ingredients will add a spice to the duck, just be careful not to overdo it or ruin the meat.
Juicy duck with mayonnaise and baked potatoes
The duck recipe includes mayonnaise, which is used to lubricate the bird. Due to this, a delicate, soft and golden crust appears. If you like spices, add a little fresh basil, thyme or rosemary. From dry spices, turmeric, black or red ground peppers are suitable. By the way, if you wish, mayonnaise can always be replaced with homemade cream or sour cream.
Ingredients:
- duck (average weight - one and a half to two kilograms)
- one kilogram of crumbly potatoes
- 20 grams of garlic
- seasonings - optional
- 100 grams of gourmet mayonnaise
- some boiled water
- olive oil
Cooking method:
This recipe is no different from the previous ones in terms of food processing technology and the sequence of cooking. But each business has its own subtleties. We start as usual: after rinsing and drying the duck, rub it with salt and ground pepper. Note that the carcass should be processed not only from the outside, but also from the inside.
Now peel the garlic and chop it using a special press, in the absence of one, chop the product with a knife. Mix it with mayonnaise, add some spices and fresh herbs, finely chopped of course. Pour the resulting sauce over the duck.
Take a baking sheet and add olive oil to it, spread it over the entire surface, rubbing with your hands. Put the bird in the middle of the dish and take care of the potatoes. Peel it off, rinse and cut into not too thick circles, then overlay the carcass with them. By the way, we recommend using special spices for potatoes, which are sold in all stores. They will give the vegetable a beautiful golden orange hue and piquancy.
The dish can be cooked with or without foil. It's just that the film helps to protect the bird from burning, so we advise you to cover the duck with it. Pour very little boiled, but not very hot, water onto a baking sheet. Send the food to the oven, preheating it to 200 degrees. Timed an hour and a half, and then take out your creation and pour it with fat, which by this time should stand out from the bird. Do not cover it with foil anymore, but put it back in the oven. Thanks to such simple "machinations" a beautiful ruddy crust is formed.
Duck meat with potatoes and prunes
Duck goes well not only with vegetables, but also with dried fruits. Let's take a look at another recipe. This time you will need prunes, which will need to be soaked briefly just before cooking. In order not to make a side dish separately, we suggest baking the potatoes along with the rest of the products. A delicious meal guaranteed!
Ingredients:
- duck up to two kilograms
- one large onion
- eleven potatoes
- 300 grams of prunes
- sour cream packaging
- a few sprigs of cilantro
- 15 grams of fresh dill
Cooking method:
If you pick up this recipe, consider that half of the work has already been done: following clear instructions, you will learn how to cook duck as well as professional chefs. The main thing is patience and a little practice. Well, let's get started?
First, rinse the potatoes well and transfer them to a saucepan with lightly salted water, boil until cooked. Then peel it and cut into small cubes. Now pour boiling water over the prunes and let it stand for at least fifteen minutes. Rinse the dried fruit and pat dry with paper towels. Combine both ingredients in a bowl, sprinkle with salt and mix well. Stuff the duck with the resulting mass, and sew up the hole with a thread or fasten it with wooden toothpicks.
Pour sour cream or cream, whichever you use, into the baking sleeve and place the bird here. Send the dish into a preheated oven (optimum temperature 185 degrees) and cook it for about an hour and a half. While the meat is simmering, cut the onions into thin rings and fry in oil, and chop the dill and cilantro as small as possible.
After the specified time has elapsed, remove the duck, cut the sleeve and pour the liquid onto a baking sheet. Spread the golden onion around the carcass and keep the food in the oven for another fifteen minutes. Before serving it on the table, divide the bird into parts, namely into legs, wings, and cut off the meat from the back.
Naturally, each recipe has its own nuances. For example, if you decide to make a duck with potatoes not in your sleeve, but simply on a baking sheet, keep in mind that you will need to pour a little water or dry red wine into the dishes. This will make the dish more juicy and tender.
Duck "in Russian"
Many professional chefs oppose stuffing the duck, explaining that during the baking process, until the filling "reaches", the meat will already be hopelessly spoiled. They claim that all the juices and fat will come out and the meat will be too dry. But everyone has their own opinion, and if one does not like this or that recipe, this does not mean at all that everyone else should safely forget about it.
Some people like duck with fruits, others prefer a more standard approach. We suggest sticking to the golden mean - the food should not be boring. Poultry with potatoes and sauerkraut is not too original, but very appetizing! The fat melted from the duck gives the rest of the products a special aroma and soft taste.
Ingredients:
- a kilogram of sauerkraut
- rather big duck
- two handfuls of prunes
- 500 grams of potatoes
- olive oil
- four slices of flavorful bacon
- two onion heads
- bay leaf and spices
Cooking method:
Let's not explain too long what to do with the duck - rinse it and dry it. If you want a beautiful golden crust, let the carcass stand for several hours to a day in the refrigerator. At the same time, you should not cover the bird with anything - this advice is especially recommended to be taken into account if you are using a thawed product. This method will help get rid of excess moisture.
Before cooking, peel the potatoes and cut them into circles, the onion into half rings, and the bacon into thin strips. After the oven has warmed up to at least 180 degrees, place the oiled bacon in a heat-resistant dish or baking sheet, then cabbage and prunes on one side, and potatoes on the other. Sprinkle the food with spices and onions on top, add a little bay leaf.
Now rub the inside and outside of the duck with salt mixed with black pepper and puncture with a fork in several places. Thus, the juice and fat can be safely released outside. Place the poultry in the middle of the dish and bake in the oven for at least an hour and a half. Hopefully these instructions will make your cooking experiments successful every time. Cook with love!
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Seal
Hearty, tasty, rich roast duck with potatoes will be appreciated by the male half of the family. And the female part of him will not remain indifferent. Such a dish will become an irreplaceable option for a good dinner or a festive table.
A delicious roast for Christmas or any other holiday. Its main advantage is that duck in tomato sauce does not require pre-marinating. This will save a lot of time.
Roast duck with potatoes in a pan
Roast with duck and tender potatoes deserves attention. A hearty treat will surprise guests for any occasion. Soft duck meat, saturated with aromas of spices and vegetables, turns out to be great. The cooking time is 2 hours.
Required Ingredients:
- duck fillet (or thighs) - 500 g;
- potatoes - 10-12 pcs.;
- onions - 4 pcs.;
- tomato paste (possibly sauce) - 5 tbsp l .;
- vegetable oil for frying;
- garlic - 2-3 cloves;
- bay leaf - 2-3 pcs.;
- salt, ground black pepper and other spices - to taste.
Cooking steps:
Prepare the duck before slicing into medium portions. Rinse thoroughly under running water, dry with paper towels. Divide into small parts.
Preheat a skillet. Fry the meat in vegetable oil, turning one by one, on both sides until golden brown.
Peel the onion, wash and chop finely. Place it in a skillet in the duck fat melted out when the duck is roasted. Saute over medium heat.
Prepare the sauce. Mix tomato paste homemade or purchased with water (0.5 cups) and add spices to taste. For example, basil or bay leaves.
Place the duck in a skillet and top with the sauce. Cover, simmer over low heat for 35-40 minutes.
In the meantime, wash, peel the potatoes. Fry in vegetable oil for 10 minutes. Add spices, dried herbs.
Place the duck on a baking sheet with tomato sauce and onions. Top with potatoes and squeezed garlic.
Send the meat with vegetables to the oven for 15-20 minutes until cooked through.
Serve slightly chilled. Place a few slices of meat and potatoes on bowls, sprinkle with a generous amount of sauce. The dish turns out to be very tasty and aromatic. Having tried it once, you will cook it more than once.
Use herbs as decoration. Sprinkle with finely chopped green onions or dill sprigs. To add flavor to the dish, pour the juice of squeezed lemon over the cooked duck. Optionally, the dish can be added bell pepper, zucchini or mushrooms.
How to cook roast duck with potatoes in the oven
Some housewives are afraid to cook roast duck in the oven. Let's say no to fear and write down the recipe. Easy to cook at high temperatures and easy to marinate meat. The main rule is that the poultry carcass must be well thawed by the time the recipe begins.
What you need:
- duck carcass - 1 pc .;
- coarse salt;
- fresh or dried thyme - bunch;
- potato tubers - 1.5 kg;
- onion heads - 1.5 pcs.;
- ground black pepper - 3-4 pinches.
Cooking process:
- Rinse the duck. Wipe off moisture with a paper towel. Rub with coarse salt. Place a bunch of thyme inside. Place on a greased ceramic baking sheet. Cook in oven at 290 ℃ 20 minutes. The carcass will become ruddy on top, but not sufficiently baked on the inside. It should be so.
- Peel the potatoes. Place in a large saucepan. Do not cut tubers in pieces, use whole. Pour boiling water over. Cook until tender. The tubers will be soft, but will not fall apart. Drain all liquid.
- Remove the duck carcass onto a plate. Fat remains in the baking sheet. Never pour it out. Fold the tubers into fat.
- Peel the bulbs. Rinse. Cut into large pieces. Lobules or half rings. Fold over potatoes. Stir in fat. Salt. Sprinkle with ground pepper.
- Cut the duck into portions. Place among the vegetables in a baking sheet. Bake in an oven already preheated to 290 ℃ for 25-30 minutes.
Roast duck with potatoes in an oven-like roaster
An easy way to cook a roast duck with potatoes is in a cast iron roaster. The prepared dish tastes like a dish from a country stove. As in the old days. Grandmothers cooked in iron pots. It's the same here. Stewed meat plus vegetables - aromatic and appetizing.
To cook a roast, take:
- poultry carcass - 1-2 pcs.;
- onions - 2 pcs.;
- carrots - 1 pc.;
- garlic - 2 cloves;
- bay leaves - 1 pc .;
- potatoes - 15-17 pcs.;
- salt, pepper mixture.
Cooking process:
- Clean the bird. Remove the skin, excess fat. Chop the meat.
- Warm up the cast iron rooster well. Pour in oil. Lay out the bird. Fry. Stir. The meat will give off a lot of fat and juice. Salt more. Sprinkle with the pepper mixture.
- Cook until the bird is golden brown. Then add the chopped onion. Stir. Continue to fry for 3-4 minutes. Add grated carrots, garlic through a press. Stir. Cook for 10 minutes.
- After frying, pour hot water over the meat and vegetables. So much water is needed to cover the food. Add bay leaves. Reduce fire to minimum. Cover the roaster with a lid. Wait 30 minutes.
- Peel the potatoes. Rinse. Cut into large cubes. Lay out to the duck. Try the broth with salt. Salt if necessary.
- Simmer for 20 minutes with the lid closed. After this time, turn off the heat. But do not open the lid of the roaster for another 25-30 minutes. Roast duck with potatoes will infuse, it will be tastier.
Roast wild duck: cooking rules
Tender meat with a crispy crust - perfectly cooked duck. How to bake wild duck? The secret is simple - first remove the tail from the carcass. It is a tail with pulp around it. There, the bird stores special glands that emit a characteristic smell.
So, here is a recipe for how to make a roast from wild duck... Prepare necessary products:
- small duck carcass - 1 pc .;
- green apples - 2 pcs.;
- red onion - 2 pcs.;
- tangerines - 4-5 pcs. (or replace with 2 large oranges);
- spices "For poultry" - 1 tsp;
- ground black pepper - half a teaspoon;
- small potatoes - 10-12 pcs.;
- olive oil - 4-5 tbsp l .;
- butter - 3 tsp;
- wine vinegar - 1 tsp;
- salt.
Recipe steps:
- Cut the duck into pieces. Alternatively, it is permissible to use duck thighs. Sprinkle the pieces with spices, ground pepper, salt. Rub on all sides. Rub the zest from the tangerines on top. Add olive oil. Pour the juice of 2-3 tangerines over the slices. Place in a baking sheet.
- Bake in the oven at 170 ℃ for 2 hours. Flip the pieces every 15 minutes.
- Peel the potatoes. Wash the tubers. Pour hot water into a saucepan. Boil until half cooked. Place in another baking sheet. Drizzle with olive oil. Place pieces of butter among the tubers. Season with salt and pepper. Drizzle with wine vinegar and juice from 2 tangerines. Stir. Press down a little without breaking the tubers completely.
- Cook the potatoes in the oven at 200 ℃ for 45 minutes.
- Peel the bulbs. Cut into large pieces.
- Cut the pulp from the apples. Cut each piece into 2-3 pieces.
- Cut the tangerines into 4 pieces each.
- Arrange onions, tangerines, apples between the pieces of duck. Bake at 200 ℃ for 20 minutes. Serve with potatoes when serving.
How to make roast duck in a slow cooker
We suggest making roast duck in a slow cooker. The home helper will perfectly fry and stew the meat. Due to the strong steam generation, the duck will soften well.
What to take:
- duck - half of the carcass;
- potatoes - 10 medium tubers;
- carrots - 1 pc.;
- onion - 1 pc.;
- greens (onion feathers, parsley);
- salt, spices - the taste.
How to cook:
- Rinse the poultry carcass. Dry. Slice in portions. The soup set (back, breast) can be omitted.
- Set the "Fry" mode in the multicooker for 20 minutes. Place the butter-free cuts of meat, skin side down.
- For now, tackle the vegetables. Chop the potatoes coarsely. Cut the carrots into rings or strips. Onions - finely or in half rings. Chop the greens.
- Open the multicooker. Flip the poultry pieces. A lot of fat melted? Drain some, if desired.
- Top with the sliced vegetables. Salt, sprinkle with spices.
- Switch to simmering mode for 40 minutes. Sprinkle with herbs before serving.
Country-style roast duck with potatoes in a cauldron
What does it mean to cook country duck with potatoes? In a cauldron. Outdoors. Instead of an oven, there is a fire. The cauldron is placed on top. Products are impregnated with a haze aroma and become very tasty. Words cannot describe.
Take the following foods:
- poultry carcass - 2.5 kg;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- potatoes - 12-15 small tubers;
- salt, ground pepper - to taste;
- salted or sauerkraut - 150 g.
Cooking steps:
- Prepare your ingredients. Peel and rinse vegetables. Cut potatoes into halves, large tubers into quarters. Chop the onions and carrots. Rinse the bird, cut in portions along the joints of the carcass.
- Put the bird skin side down on a dry cauldron. Do not touch until the parts are rosy underneath. Turn over. Fry again until golden brown. Remove the pieces onto a plate. Salt. Leave aside for now.
- Divide the melted fat in about two parts. Leave one in the cauldron. Pour 5-6 spoons into a cup.
- In the cauldron, send the tubers to fry until golden brown on all sides. Better to fry in two steps. So each tuber will fried well, acquire the necessary consistency. It will become soft on the inside, crispy on the outside.
- Remove the potatoes into a separate bowl. Drain the oil completely from the cauldron. Dry the cauldron with a paper towel. Crumple up the towel so as not to burn yourself on the hot surface of the cauldron.
- Pour the remaining 5-6 spoons into the cauldron. Saute the onion on it for 3-4 minutes. Add carrots. Add the cabbage after 1-2 minutes. Stir. Fry for 2-3 minutes.
- Add some hot water to the vegetables. So that the water slightly covers the vegetables. Place the duck pieces skin side up on top. Close the lid. Cook for 7 minutes.
- Spread the potatoes on top. Simmer for 10 minutes, covered. After this time, add some more water. Cook for 20 minutes. Roast duck with potatoes in a cauldron is ready. Serve the dish however you like. Good appetite!
Ideally, any dish should be prepared correctly and according to the recipe. Especially if you need to cook juicy and soft duck. Unsurpassedly tasty, it turns out baked with potatoes in the oven. The recipe for duck with potatoes is simple and affordable, but requires accurate following step by step instructions.
Juicy duck with potatoes baked in the sleeve
According to the proposed recipe, you can quite simply cook a delicious duck for a homemade dinner, and the culinary sleeve will help you with this. You put poultry meat with potatoes and spices in it, bake it - and dinner is ready, only the duck needs to be marinated for an hour. You can marinate the bird in advance, because it is well stored in the refrigerator, and in the evening you can just bake it.
Cooking time - 2 hours.
Servings - 6.
2 hours 35 minutes Seal
Bon Appetit!
Whole baked soft duck with potatoes in foil
You are offered a very delicious food for a festive table of duck with garnish baked in foil. This dish has many advantages, only the duck must be young for it, and the foil will make the bird very juicy. Be sure to grease the duck with a sweet dressing to get an appetizing crust.
Ingredients:
- Duck - 1 pc.
- Potatoes - 10 pcs.
- Apples (optional) - 5 pcs.
- Salt - 2 tbsp. l.
- A mixture of peppers and spices for meat - 1 tbsp. l.
- Garlic - 6 cloves.
- Honey or jam - 1 tbsp l.
Cooking process:
- First, prepare the roast duck. Remove the remains of feathers, rump and excess fat from it.
- Then rinse the carcass well and dry with a towel. Make a few shallow incisions in the skin in the breast area to melt away the fat and create a crispy crust.
- Rub the inside and outside of the duck with salt, spices and minced garlic. Then wrap the carcass in foil and place for one hour (at least) in the refrigerator for marinating.
- Stuff pickled duck (optional) with peeled apple halves mixed with thyme and rosemary.
- Wrap the prepared duck again in a piece of foil, place on a baking sheet, and bake in the oven at 200 ° C for one hour.
- During this time, peel the potatoes, chop them into circles, put them in a separate bowl and sprinkle with salt and spices to your liking.
- After an hour of roasting, remove the duck from the oven, unfold the foil on top and pour duck fat over the chopped potatoes.
- Place the potatoes on a baking sheet to the duck and continue to bake everything at 180 ° C for another 40 minutes, without covering with foil.
- In a cup, combine a spoonful of honey or jam with minced garlic and soy sauce or fresh orange juice.
- Remove the duck from the oven and spread with the prepared aromatic mixture.
- Continue baking for another 10-15 minutes until the baked duck is golden brown.
- Then turn off the oven and leave the dish in it for another 20 minutes.
- Transfer the cooked duck with potatoes to great dish, decorate with fresh herbs and can be served.
Bon Appetit!
A simple and delicious recipe for duck with apples and potatoes
Your attention is given a recipe for baking large domestic duck... It's delicious and hearty dish will perfectly decorate any festive table... You need to marinate a large duck for at least a day, and bake it in the sleeve. In the recipe, you are encouraged to use pomegranate sauce, stuff the carcass with apples and brush with a sweet dressing of honey and soy sauce.
Ingredients:
- Large duck - 2.7 kg.
- Apples - 5 pcs.
- Potatoes - 10 pcs.
- Garlic - 6 cloves.
- Pomegranate sauce - 6 tablespoons l.
- Soy sauce - 2 tbsp l.
- Honey - 2 tsp
- Salt, pepper mixture and herbs of Provence to taste.
Cooking process:
- First, prepare all the ingredients you need to prepare this delicious dish. Take apples for stuffing hard grade with sourness, and choose the spices to your liking.
- Rinse the duck carcass well by removing the remaining feathers with tweezers and pat dry with a paper towel. Then sprinkle it with salt, spices and spread with pomegranate sauce.
- Put the carcass in a deep bowl, cover with cling film and place in a cold marinating place for a day.
- The next day, re-spread the marinated carcass with pomegranate sauce and stuff with halves of peeled apples. Secure the belly of the bird with toothpicks, wrap the tips of the legs and wings with foil so that they do not burn when baking.
- Peel the potatoes, rinse and chop into circles.
- Cut the peeled garlic into thin slices.
- Place the chopped potatoes in a bowl, add salt, Provencal herbs, garlic slices and stir.
- Place the prepared duck and potatoes in the culinary sleeve (put the potatoes in the sleeve on both sides) and secure the ends of the sleeve tightly with clips.
- Roast the duck in the oven at 200 ° C for 2 hours.
- After this time, cut the sleeve on top, spread the duck with a mixture of honey and soy sauce, pour over the juice obtained by baking, and re-place it in the oven for 15-20 minutes, increasing the temperature to 220 ° C to bake a golden crispy crust. Brush the duck with the mixture several times.
- Transfer the baked duck with potatoes to a beautiful dish and serve.
Eat to your health!
How to deliciously bake duck in pieces with potatoes?
With this recipe, you can quickly prepare a delicious duck and potato dinner. The duck is cut into small pieces, which allows the dish to be cooked in one hour. The recipe is simple.
Ingredients:
- Duck - ½ carcass.
- Potatoes - 5-7 pcs.
- Mayonnaise - 3 tbsp. l.
- Vegetable oil - 100 ml.
- Mustard and ground paprika - 1 tsp each.
- Salt and pepper to taste.
Cooking process:
- Cut the duck meat together with the bones into small pieces and place in a bowl.
- In a cup, combine mayonnaise with table mustard and dry paprika.
- Sprinkle the duck pieces with salt to your liking, add mayonnaise with spices to it and mix well.
- Place the meat in a cold place for 2 hours to marinate.
- Peel the potatoes, rinse and cut into circles up to 1 cm thick.
- Sprinkle the chopped potatoes with salt and pepper and stir.
- Spread a baking dish (take with high sides) with vegetable oil and put a layer of prepared potatoes in it.
- Spread the pickled duck on top of the potatoes.
- Cook the duck and potatoes in the oven at 200 ° C for 1 hour. First, set the temperature to 140 ° C, then gradually increase to 200 ° C.
- Sprinkle the prepared dish with chopped fresh dill and serve.
Bon Appetit!
Step-by-step recipe for cooking duck with potatoes and mushrooms
In this recipe, you are invited to bake a duck in the oven with potatoes, stuffed with mushroom filling. Duck meat goes well to your taste with various fillings, and the option with mushrooms and potatoes will make this dish a wonderful treat, both for a holiday and for an ordinary dinner table. Any mushrooms are suitable. It is suggested to grate the duck with ghee, which will give it an unusual taste, and it is not necessary to marinate the bird.
Ingredients:
- Duck - 1 pc.
- Potatoes - 5-7 pcs.
- Mushrooms - 500 g.
- Onions - 1 pc.
- Honey - 1 tbsp. l.
- Ghee, salt and pepper to taste.
Cooking process:
- Peel and rinse the mushrooms and cut them into medium pieces.
- Peel the onion and chop it finely.
- Fry the mushrooms and onions in warmed butter until tender.
- Peel the potatoes, rinse and cut them in half. Boil the potatoes a little in salted water.
- Rinse the duck well and kitchen towel remove all liquid. Then salt the duck to your liking, sprinkle with pepper and rub with ghee (you can melt the butter in the microwave).
- Put the mushroom filling tightly into the duck's belly and secure it with toothpicks or sew it up.
- Grease a baking sheet or baking dish with vegetable oil and place on it stuffed duck... Spread the peeled potatoes around the carcass.
- Bake the duck in an oven heated to 180 ° C for 1.5 hours, periodically pouring over the juice that is collected on the baking sheet.
- 15 minutes before the end of baking, spread the honey on the duck for a crispy golden brown.
- Transfer the fried duck with mushrooms and baked potatoes to a beautiful dish and serve.
Bon Appetit!
Juicy duck stuffed with potatoes
In this recipe, you are invited to stuff the duck with potatoes, which, unlike other vegetable apple fillings will allow you to immediately get both meat and a side dish for dinner. Duck is best baked in foil. The amount of potatoes depends on the size of the carcass, and besides, it must be fried. Marinate the bird in a fragrant lemon-garlic sauce.
Ingredients:
- Duck - 1 pc.
- Potatoes - 4-6 pcs.
- Mayonnaise - 2 tbsp. l.
- Lemon - ½ pc.
- Garlic - 4 cloves.
- Salt to taste.
Cooking process:
- Prepare the poultry carcass for baking. For poultry, remove the neck and entrails. Rinse the duck well and remove the remaining feathers with tweezers, then dry it with a paper towel.
- In a cup, mix the mayonnaise with lemon juice and chopped garlic.
- Sprinkle the duck with salt to your liking and grate with an aromatic sauce. Then cover the bird with cling film and refrigerate for 2 hours to marinate.
- During this time, you can prepare the filling. Peel, rinse and chop the potatoes into small cubes, as for soup. Season the potatoes with salt and sprinkle with spices to your liking.
- Fry the potatoes until golden brown in heated sunflower oil.
- Stuff the duck tightly with fried potatoes and sew up the belly with strong thread or secure with toothpicks.
- Wrap the stuffed duck in foil and place on a baking sheet, preferably with high sides, so that juice and fat do not flow out.
- Roast the duck at 190 ° C for 2 hours.
- At the end of baking, open the top foil to obtain a golden crust.
- Transfer the cooked duck with potatoes to a dish, add fat and juice and serve.
Bon Appetit!
Delicious duck baked with cabbage and potatoes
Duck meat is a delicacy, but it is quite simple to prepare dishes from it. You are invited exquisite recipe roasting duck with potatoes and cabbage. If it is prepared from red cabbage and young potatoes, then the dish will be worthy of a restaurant menu. This dish is prepared from duck breast and served with aromatic orange sauce.
Ingredients:
- Duck breast - 4 pcs.
- Red cabbage - ½ head of cabbage.
- Potatoes - 5 pcs.
- Onion and orange - 3 pcs.
- Butter - 2 tbsp. l.
- Liqueur - 2 tbsp. l.
- Garlic - 2 cloves.
- Meat broth - 0.3 l.
- Water - ½ tbsp.
- Vegetable oil - for frying.
- Salt and fresh parsley to taste.
Cooking process:
- We wash the duck breast, dry it with a paper towel and make cuts in the form of a mesh on the surface of each piece (from the side of the meat, not the skin).
- We clean the garlic, potatoes and onion. Chop the chives and onion into thin rings.
- Fry the duck breast in hot vegetable oil for 2 minutes over high heat on the side of the skin, and for 1 minute over medium heat on the other side. Put the fried duck on a baking sheet or in a tin covered with foil and salt to your liking.
- In the same skillet, fry the chopped onions and garlic and transfer them to the meat.
- Wrap the foil tightly.
- We bake the duck in the oven at 180 ° C for 25 minutes.
- Boil the potatoes for 15 minutes in salted water. Then fry it in hot butter for 5 minutes until tender. Sprinkle the fried potatoes with finely chopped parsley and stir.
- Chop the red cabbage into thin strips, sprinkle with salt and simmer in butter for 15 minutes over low heat until tender.
- Finally, we prepare a sweet aromatic sauce for the duck. Peel one orange. We squeeze juice from all oranges. In a small container, boil the juice with the orange zest so that it thickens a little. Then put a spoonful of butter, liqueur, salt and pepper in it and stir quickly.
- Put the baked duck, fried potatoes, cabbage stewed in oil on a dish and pour everything over with orange sauce.
Bon Appetit!
How to cook duck and potato pie in the oven?
Using this recipe, you can make a delicious, tender and juicy pie stuffed with duck meat and potatoes. You will succeed great snack for fragrant tea. The recipe is simple and quick. Cooking closed pie on shortcrust pastry.
Ingredients:
- Duck meat (preferably fillet) - 0.5 kg.
- Potatoes - 5 pcs.
- Onions - 1 pc.
- Salt, spices to taste.
For the test:
- Butter - 1 pack.
- Egg - 1 pc.
- Sour cream - 3 tbsp. l.
- Flour - 2 tbsp.
- Water - ½ tbsp.
Cooking process:
- First, knead the shortbread dough.
- Melt the butter in the microwave and pour it into a kneading bowl. Drive an egg into it. Add sour cream and salt a little. Mix all this well with a whisk.
- Then add the flour sifted through a sieve in portions and knead the dough. It should be tight and uniform.
- Prepare the filling. To do this, rinse the duck meat, pat dry with a towel and cut into small pieces.
- Peel and wash the potatoes and onion. Chop the potatoes into slices, cut the onion into small cubes.
- Place the filling in a separate bowl, sprinkle with salt and spices and stir. Add some fat or oil to the filling for juiciness.
- Divide the dough into two parts - large and small - and roll them into flat cakes corresponding to the baking dish.
- Cover the baking dish with baking paper, brush with butter and lay out a large flatbread to form the sides.
- Spread the filling evenly into the baking dish, cover with a second flatbread and pinch the edges of the pie tightly. Make a hole in the middle of the cake to remove steam when baking. Be sure to leave the pie for 20 minutes for proofing.
- Then brush the top of the pie with egg yolk.
- Bake the pie in the oven at 180 ° C for 30-40 minutes to obtain a golden brown crust.
- Spread the baked cake butter, cover for 20 minutes with a towel.
Enjoy your tea!
