Duck stewed in pieces. How to cook duck in a duck pot

If you cook duck meat correctly, it will be... tastier than chicken and turkey meat. But baking this bird requires culinary experience. But even beginners can cook stewed duck in a duck pot or in the oven.

The stewed duck will be soft and flavorful

Ingredients

Bay leaf 3 sheets Cream 100 milliliters Water 2 stacks Apple cider vinegar 2 tbsp. Flour 1 tbsp. Onions 1 head Carrot 1 piece(s) Duck 1 carcass

Number of servings: 6
Preparation time: 30 minutes
Cooking time: 60 minutes

Classic stewed duck recipe

Traditionally, duck meat is stewed in a special vessel - a duck pot or cauldron. This way it doesn’t turn out too greasy and doesn’t dry out.

How to properly cook duck meat:

Cut the carcass into portions no larger than 200 grams. Fry in a hot frying pan until crispy and place in the duck pot.
Fry the chopped onion in the remaining fat, then add the grated carrots. After 5 minutes, add flour.
After it dissolves, pour water into the pan. A couple of minutes after boiling, season apple cider vinegar and cream, add salt and pepper.
Pour the resulting orange sauce over the pieces of meat and simmer for 60 minutes.
5 minutes before cooking, add chopped garlic cloves and bay leaf.

Buckwheat is ideal as a side dish for meat. vegetable puree, pasta and rice. On plates, the duck and side dish can be poured with the remaining sauce.

Duck stewed with vegetables

Duck meat is fatty, so it is better to stew it in the oven with vegetables. Low-calorie vegetables will absorb some of the fat and the dish will be easier to digest. It will require:

duck – 1 carcass;
tomatoes – 2 pcs.;
sweet pepper – 1 pc.;
eggplants – 1 pc.;
carrots – 1 pc.;
onions– 1 head;
garlic – 5 teeth;
water – 200 ml;
salt black pepper to taste.

Cooking method:

Cut the carcass into portions. Fry in a hot frying pan until golden brown.
Place in a suitable thick-walled pan or ceramic pot. Fill with water, cover with a lid or foil, cook in an oven preheated to 190 degrees for 60 minutes.
Cut the tomatoes into slices, cored peppers into strips. Onions, carrots and garlic - in cubes.
Chop the peeled eggplant into cubes and add salt. After a quarter of an hour, squeeze and drain the juice.
Fry the onions and carrots in a frying pan with the remaining fat. Add peppers, eggplants, tomatoes and cook for another 10 minutes. Add some salt and pepper.
Place vegetables in the bowl with meat, add a little water if necessary, cover again and simmer in the oven for another 30 minutes.

A side dish is not required for this dish; if desired, it can be sprinkled with chopped parsley or dill.

Tender duck meat diversifies the daily diet, but such a dish is not a shame to serve at the holiday table.

To make duck stewed in duck stew with buckwheat tasty, choose fresh poultry, preferably domestic and young. It will not be necessary whole carcass, and half weighing approximately 0.8-1 kg. Don't have special utensils? Then you can use cauldrons and cast iron pots that you have on the farm, the main thing is that they have thick walls and a heavy lid.

Total cooking time: 80 minutes
Cooking time: 70 minutes
Yield: 6 servings

Ingredients

duck - half a carcass (900 g)
buckwheat - 1.5 tbsp.
large onions - 2 pcs.
carrots - 1 pc.
water - 600 ml
salt - 1.5 tsp. or to taste
black pepper - 2-3 chips.
spices for poultry - optional

How to cook duck with buckwheat in a duck pot

Before cooking, inspect the carcass for any remaining feathers, if necessary, hold it over the fire and pluck it. Wash the duck thoroughly, remove the coccygeal gland in the tail area or the entire tail. Cut or chop into portioned pieces. If there is excess fat in the tail, it can be trimmed off. If there is not much fat, then leave it. I managed to buy a young country duck, quite large, so I used half the carcass (up to 1 kilogram of weight will be enough to make the buckwheat juicy, but not too fatty). Sprinkle the poultry pieces generously with salt and pepper and leave them to marinate for 1 hour. You can use your favorite seasonings that you usually add when stewing or baking chicken dishes.

Next you will need a duckling pan or a cauldron with a thick bottom. The frying pan must be heated red-hot, and then lay out the pieces of meat - skin side down. No need to add oil! I fried the duck in a duck pot on maximum heat for about 8-10 minutes, turning the pieces over from time to time so that they were crusted on all sides. The task here is to melt as much fat as possible from duck skin, there should be practically no thick layer left on the pieces. The meat should acquire a confident blush.

A lot of fat should be rendered - about 150-200 ml. I took the fried meat out of the duck pot. And I poured the fat into a separate bowl (it can be used to fry very delicious potatoes), left only 1-2 tablespoons in the duck pot to sauté the vegetables.

I prepared the vegetables: peeled and cut the onions and carrots into small cubes, about 5 mm in size. I put it in the duck pot and sautéed, that is, fried it for 1-2 minutes, until soft. The fire can be made smaller; a lid is not needed. Be careful not to burn the onion, otherwise it will taste bitter!

As soon as the onion and carrot cubes became soft, I poured 600 ml into the duckling cold water, bring to a boil, scraping with a fork small pieces fried meat, stuck to the bottom and walls of the duckling. Thus, I performed the simplest deglazing, when the frying was combined with boiling liquid and flavored the broth.

I returned the fried duck pieces to the boiling broth with vegetables. Bring to a boil and add salt to taste. I covered the duckling with a lid and put it on low heat to simmer until done - 40 minutes (or 1 hour if the bird is old). The water should reach the middle of the meat level or slightly higher. If necessary, you can add boiling water.

Once the meat is cooked and comes off the bones easily, all that remains is to add buckwheat. I poured in the sorted and washed buckwheat. Covered it again and cooked for another 30 minutes. low heat until the cereal is cooked and absorbs all the liquid. If the water has boiled away too much, you can add boiling water - the broth should completely cover the buckwheat, but do not forget that the ideal ratio of cereal to water is 1:2 (that is, for 1.5 cups of buckwheat we will need approximately 3-3.5 cups of water ). During the cooking process, try not to lift the lid too often so that steam does not escape, then the buckwheat will turn out crumbly.

Taste the cereal for doneness. If it’s damp, you can add a little boiling water and hold for another 5-7 minutes. Ready dish All that remains is to mix and arrange on plates.

Pieces of stewed duck go perfectly with buckwheat and vegetables. The dish is not too greasy, very tasty and aromatic. You can add fresh vegetables, salad or pickles. Bon appetit!

Note

For a special aroma and taste, you can add a few pieces of prunes to the dish where the duck with buckwheat is stewed - it goes well with all the ingredients.

Duck "New Year"

A bird baked with oranges will decorate any holiday.

Ingredients:

Duck - two kilograms.
Oranges - two pieces.
Sour apple.
Half a lemon.
Bulgur (wheat cereal) - half a glass.
Garlic - three cloves.
Mayonnaise.
Ground pepper (black and red), curry and salt - to taste.

Duck in a duck pot is very easy to prepare:

Start with the filling first. Peel the apples and cut into slices. Cut one orange into slices, and peel the second and also divide into slices.
Prepare a sauce from half a lemon, a small amount orange juice, chopped garlic, mayonnaise and spices. After that, dip the fruit slices into it and add the cereal.
Rub the processed bird inside and out with pepper, and then place the filling inside. All you have to do is brush the duck with the remaining sauce. Sew up the carcass with kitchen twine.
Place orange slices on the bottom of the duckling pot, and place the duck on top of them. The bird should lie with its legs up.

Bake the dish for an hour and a half in a preheated oven. Watch the cooking process carefully! Once the duck is browned, reduce the oven temperature.

Duck in a duck pot on the stove

As you know, this bird is famous for its rather tough meat. However, if you know the secret proper preparation, you can easily cook delicious dinner for your family or guests.

Required products:

Duck - one kilogram.
Carrots are one thing.
Onions - two pieces.
Garlic - four cloves.
Vegetable oil - two tablespoons.
Black peppercorns, dry basil and dry adjika - one teaspoon each.
Salt and ground pepper- to taste.
Apple.

Wash the duck and cut into medium-sized pieces.
Place the duck pot on the stove and light the fire. When the pan is hot, pour a little vegetable oil into it.
After a few minutes, fry the bird in it until golden brown crust. After this, close the duck pot with a lid and simmer the dish for another quarter of an hour.
Peel the vegetables and apple, and then cut the food into strips (finely chop the garlic).
Drain the released fat from the duckling and pour water into it. The liquid should completely cover the bird. When the broth boils, remove the foam and put the prepared products into it.
Add spices, salt and herbs to the duck.

Simmer the bird for another hour and a half over low heat.

Duck in a duck roaster in the oven

This time we suggest you cook poultry in beer.

Ingredients:

Duck.
Tangerines - three pieces.
Apple.
Dark beer - half a liter.
Spices, pepper and salt - to taste.
Mayonnaise - 150 grams.

Duck in a duck pot in the oven is prepared like this:

Rub the processed carcass with salt, spices and mayonnaise. After that, put it in the refrigerator to marinate.
A day later, peel the tangerines and sew them up. You can also secure it with toothpicks.
Place the carcass in a mold and fill it with beer.

Cook the dish for one hour and then open the lid. After a quarter of an hour, turn the bird over and bake it for another 20 minutes. Serve the duck with any side dish or salad.

Duck with apples

A simple and tasty dish will impress your guests. Plus, you can make it for a family Sunday dinner.

You will need:

One duck.
A kilogram of sour apples.
Four or five cloves of garlic.
Spices and salt.

How is duck cooked in a duck pot? Recipe delicious dish for a family dinner read here:

Wash the bird thoroughly, dry with towels, and then rub with salt and pepper.
Cut the apples into slices and remove the core. Fill the duck with fruit.
Place the remaining apples in the bottom of the pan and place the bird on top.

Bake the dish for two hours without covering the roasting pan with a lid. It’s very easy to check if the dish is ready - to do this you need to pierce the bird with a toothpick. If clear juice comes out, the duck can be safely served.

Duck with potatoes and mushrooms

Poultry goes well with many foods. If you want to cook delicious and hearty dinner, then complement the duck with new potatoes and aromatic mushrooms. You can change this recipe slightly if you wish. For example, stuff the bird with your favorite vegetables or fruits, and put potatoes and champignons in the duckling pot.

Required products:

Fresh forest mushrooms or champignons - 500 grams.
Duck.
Onion.
Potatoes - five pieces.
Honey - one tablespoon.
Spices and salt.

Duck in a duck pot with mushrooms and potatoes is prepared quite simply:

Gut the bird, wash and dry with paper towels.
Clean the mushrooms and fry them on vegetable oil. When the liquid has evaporated, add the onion, cut into pieces.
Peel the potatoes, cut into four parts and boil until half cooked.
Rub the bird carcass with salt and pepper, brush with butter and honey. Fill with some of the filling and sew up.
Place the bird in the pan and arrange the potatoes around it.

Until cooked, remembering to periodically water it with the juice released during the cooking process.

Maybe, but today we have a classic. Yes, you heard right, exactly duck with apples in a duck bowl! To enjoy its taste, you don’t have to be an avid hunter, although you can be. In any case, both will come in handy next recipe.

Here is the list necessary ingredients For recipe for duck with apples:
1. One duck (obvious, right?)
2. A kilogram of apples (you need a sour variety, for example Antonovka)
3. Five cloves of garlic
4. Spices for duck, as well as pepper and salt

Duck with apples in a duckling pan in the oven- cooking process:
Cook the duck, you’ll like it, cook it according to our recipe, we recommend it.

So, to begin with, we take the duck (advice for hunters: pre-pluck, gut and remove the pellets), wash it thoroughly and rub it with spices. Next, wash the apples and cut them into slices, removing the seeds. Now we cover the bottom of the duckling with slices. We stuff the duck tightly with apples and place it in the duckling pan, and place the remaining apples around it. Preheat the oven to a temperature of two hundred degrees Celsius and place the duckling in it. At the same time, it is better not to cover it with a lid.

Bake for two hours, then check for doneness. To do this, pierce the duck with a toothpick and look at the juice. If it is transparent and the meat is sufficiently browned, then the dish is ready. If not, then leave it in the oven for another twenty to thirty minutes. To make the duck more rosy, you can grease it with vegetable oil.

Duck recipe with photo

Whole roasted duck served on beautiful dish, always causes a storm of applause. Guests will be delighted with culinary skills– and, to be honest, there is actually something to admire here.

Cooking delicious duck in a duck pot is a real art that not everyone can master. But still, the process of cooking duck in a duck roaster in the oven is not so labor-intensive - the main thing is to be decisive and stock up on the “right” bird (I’ll tell you a secret that 80% of the success of cooking duck according to the proposed recipe depends on the choice of bird). For this option of roasting duck in the oven, you will also need a thick-walled duck pan. The best one is cast iron, which you inherited from your grandmother.

Modern ducklings cannot be compared with those produced during the USSR. Thick-walled, very heavy - they retain heat for a long time. But if you don’t have this culinary rarity, then don’t worry, a modern duck roast will do just fine. They are made of ceramics, cast aluminum, the most expensive ones are cast iron and enameled. The walls of the aluminum duckling pan can be coated with Teflon.

Duck according to this original recipe It bakes perfectly, the meat remains juicy, aromatic - incredibly tasty, almost impossible to put down. Don't be surprised if the conversation is festive table will be interrupted for a while - everyone will enjoy your baked duck.

Another good thing about the recipe is that you don’t have to prepare the side dish separately; the potatoes can be baked directly in the duck pot.

Ingredients for roasted duck:

Cooking time: 2 hours (without marinating).

Recipe for cooking duck with potatoes in a duck pot with photo

Before you go to the market or supermarket to buy a duck, be sure to get your ducklings out of the bins. Evaluate its size and capacity - otherwise it may turn out that the purchased bird simply does not fit into the dish. Another point - in addition to the bird itself, potatoes will also be baked in the duckling pot. This also needs to be taken into account.

Rinse the duck thoroughly cold water, remove any remaining entrails and lint on the skin of the carcass. Don’t forget to cut off the glands located in the upper tail part - if you neglect this nuance, you will spoil your appetite - the finished bird will not smell very tasty.

To give the duck a pleasant flavor, it must be marinated. This time the marinade will be used the simplest and most accessible - a mixture of peppers and salt. Rub thoroughly duck carcass and place in a bowl. Using a sharp knife, make shallow oblique cuts along duck breast. Thanks to these notches, the duck will acquire a more aesthetic appearance during baking in the oven. But the cuts are made not only for beauty: excess fat is melted out through the slits on the skin. In the photo you can clearly see how to make the notches correctly.

Place the bird in the refrigerator for at least 2 hours.

In addition to spices, fruits that will be located inside the belly will add flavor to the duck. For stuffing we use apples and, if desired, quinces, cut into large slices.

Stuff the duck with chopped fruit. You can also add an orange or tangerine to the belly. Leave a little orange (several slices with peel) aside, they will be needed a little later.

Place the duck stuffed with fruit in the duck pot. Coarsely chop the peeled potatoes and place around. If desired, you can diversify the recipe a little - add a handful of dry or fresh mushrooms for flavor.

Add some salt to the potatoes and pour a glass of water into the duck roast. Cover with a lid and place the duckling in the oven for 40 minutes, preheated to 200 degrees.