Stewed duck with apples and honey. Duck stewed in pieces - recipe

Step-by-step preparation of Christmas duck stewed in pieces in the oven, recipe with photo:

1. Wash the duck, peel off the black tan, remove the internal fat and cut into pieces.
Heat a frying pan with a thin layer of vegetable oil and add the bird to fry. 2. Fry all the duck pieces until golden brown. Fry it in a frying pan, placing it in one layer. Otherwise, if the meat is piled high, it will not cook well and may begin to stew. Fry the bird for the first 2 minutes over high heat so that the meat is quickly sealed with a golden brown crust. 3. Place the duck in a pan or convenient heat-resistant dish for stewing in the oven. 4. Prepare the sauce. Combine mustard and soy sauce, add salt, pepper and any favorite spices. Don't be afraid to experiment with flavorful seasonings and herbs. Duck “loves” thyme, basil, parsley, dill... It will also go well with honey, wine, citrus fruits, cumin, ginger, onion, olive oil, star anise, cardamom, and cinnamon. 5. Mix the sauce well. 6. Pour the sauce over the duck and stir until each piece is coated with the marinade. If your loved ones have asked you to prepare a hearty and tasty lunch, duck with apples is a great option. Regardless of which recipe is chosen for preparing stewed poultry, the meat always turns out tender and juicy. In addition, by adding prunes or oranges to the dish, we get not only a delicious aroma, but also an original side dish.

Many people refuse to stew duck because of the possible toughness of the meat. In this case, there is also a way out - you can opt for poultry raised at a poultry farm. The skin is lighter in color, lighter weight and less fat - these are the main criteria that will help distinguish it from the country bird.

The chosen cookware also plays an important role in the taste and cooking time of the dish - if it is a cast-iron duck pot or cauldron (shown in the photo), the bird will cook faster. In addition, you need to select dishes in accordance with the size of the bird itself.

Cooking duck pieces with apples in the sleeve

Cut the thoroughly gutted and washed duck into portions. I usually throw away the duck tail. If you are against such barbarism, do not forget to cut out the glands.

We dilute the vinegar in cold water (1.5 tablespoons per 1 liter of water) and marinate the duck pieces for about 3 hours.

Then drain the marinade and rub each piece of duck with a mixture of salt, black pepper, your favorite spices, mustard and mashed (or chopped) garlic.

Marinate the duck for at least another hour.

Wash the apples, cut them into halves, cut out the core with a knife, cut into slices.

We place pieces of duck and apples in the sleeve, tie the bag, and carefully transfer them to a duck pot or a special dish with a thick bottom for baking. We prick the top of the sleeve in several places with a needle or pin.

Bake the duck with apples in the sleeve in the oven over medium heat for about 2-2.5 hours. Due to the small holes made on the sleeve with a needle, the pieces of meat were perfectly browned.

The duck meat turned out aromatic and soft. Time was spent only on preparation; no special manipulations were required as when cooking a whole duck in the oven (turning it over, pouring fat on it) was not required.

Housewives do not really like to cook duck or duck meat due to the high fat content. The fat is rendered during frying, and then simply remains in the roasting pan or on a baking sheet. Of course, you can remove the skin and prepare a dietary dish from duck breast fillet, but you can do it differently. A large amount of onion will help you cook duck in pieces in a frying pan very tasty.

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Classic duck with apples

This is a classic dish that is well suited for both a festive table and a simple dinner. Preparation does not take much time, but the stewing process lasts from 2.5 to 3 hours, depending on the size of the bird. It doesn't cook very quickly, but the end result is worth it.

For preparation you will need:

• Sweet and sour apples
• Pepper (freshly ground)

The recipe does not contain anything complicated. We start with the bird carcass, which needs to be washed and dried. Then you need to rub it outside and inside with a mixture of salt and pepper. Cut the pre-washed apples into slices and remove the seeds. Next, you need to stuff the duck carcass with apples, trying to fit as many of them as possible. Then we take a needle with a thick thread and sew it up, not forgetting about the hole in the neck area. The purpose of this action is maximum sealing so that the aroma and apple juice remain inside during the cooking process.

Next, the duck is placed in a dish prepared for stewing and sent to the oven, preheated to 220°. After 20 minutes, the temperature should be reduced to 180° and left to simmer for 2.5 - 3 hours, not forgetting to water it with the released juice and fat every half hour.

Before serving, cut it into portions and add a side dish.

Don't miss the recipe! 5 best recipes for a tender and tasty second course.

Duck stewed in apple sauce

Perhaps below we will give the simplest recipe for cooking duck.
Stewed with apples over low heat, it turns out unusually tender and aromatic. We are sure that you will get a lot of pleasure from the taste of the dish, while spending a minimum of effort on its preparation. Ingredients:

• duck weighing 1.8-2 kilograms
• large apples - 4 pieces
• salt and pepper - to taste
• sprig of rosemary
• carnation

Method of preparation:
Divide the washed duck into portions and place in a saucepan. Peel and core two apples and cut into large pieces. Divide the fruit between the duck pieces and top with a sprig of rosemary. If you don't have fresh spice, use dried rosemary needles. Cover the saucepan with a lid and place it over medium heat. As soon as the duck gives juice, pour in a glass or two of hot water. The dish needs to simmer for at least an hour and a half until the apples are boiled into a sauce. Periodically check the meat for doneness; if you get a bird that is a little old, extend the cooking time and do not forget to add water.

Wash the remaining apples and core them. Cut into 4 pieces and place in the sauce between the duck pieces. Salt the dish and add freshly ground pepper. The ideal combination of flavors would be a mixture of white, pink and black pepper, but it doesn’t matter if you don’t have any on hand. After you put fresh apples in the cauldron, simmer the dish for another 15 minutes, then you can call your household to the table - the dish is ready. Bon appetit!

Fragrant duck stewed in pieces

The aromatic seasonings added during the cooking process make this traditional recipe original and unforgettable.

Ingredients:

• Duck – 1 carcass
• Carrots – 1 kg
• Sweet and sour apples – 1 kg
• Juice of 0.5 lemon
• Ground black pepper
• Spices (cinnamon, ginger)

Cut the carcass into pieces, rub them with a mixture of pepper, salt and spices and leave for about half an hour. Then put them in a cauldron and simmer over low heat for at least 40 minutes. Grate the peeled carrots and place them in the cauldron.

Add the apples to the cauldron and simmer the bird for about 15 minutes until fully cooked.

Serve hot with a side dish of stewed apples, as in the photo.

Duck stewed in its own juices

Use cast iron cookware for cooking; thanks to its heat-holding ability, the meat will cook better and faster.

Ingredients:

• large duck
• 150-180 grams of onions
• 2 large carrots
• garlic - 4 cloves
• peppercorns, ground, allspice
• Bay leaf
• spices khmeli-suneli

Cooking method:

Divide the gutted and washed duck into portions and place in a cauldron or duck pot. Pour several glasses of cold water so that the meat is completely covered with liquid, and simmer over low heat for about half an hour. Let half the water boil away, after which you can add spices and salt. Leave the bird under the lid and start chopping vegetables: chop the onion into small cubes, grate the carrots, coarsely. Place the vegetables in the pan and simmer for 25 minutes under the lid. If this is not enough time for your duck, add a little boiling water and continue simmering until done. 5 minutes before the end of cooking, add finely chopped garlic. The spicy duck is made deliciously tender, serve it with boiled rice or potatoes - bon appetit!

Recipe with apples and prunes

What could be tastier than tender duck meat soaked in prunes and apples, which add both sourness and a slightly sweet taste to the dish.

Ingredients:

• Duck 1.5 – 2 kg
• Prunes
• Apples
• Pepper

Chop the carcass into portions, cut off excess fat, which needs to be melted in a frying pan. If there is not enough fat, you can add odorless vegetable oil.

Season the poultry pieces with salt and pepper and fry over high heat until golden brown on all sides.

Place the fried pieces in a saucepan with fat, reduce the heat to low and simmer. Let's take care of the prunes: wash them and pour boiling water over them for 10 minutes. During the cooking process, add pieces of apples, cut into four pieces, in small portions on top of the meat. When one portion is ready, remove and add another. The same should be done with already steamed prunes.

Thus, as long as the duck is soft enough, this recipe allows you to cook as many apples and prunes as your heart desires or as shown in the photo.

How to fry duck in pieces in a frying pan

1. Wash the duck meat and cut into pieces. You can take a whole duck or its individual parts.

2. Heat the frying pan well, but do not overheat, add oil and fry the duck pieces over high heat until golden brown.

3. Peel the onions, cut them into slices or half rings.

4. Add onion to duck meat.

5. Cover the frying pan with a lid. If you have a large metal bowl the size of a frying pan, you can cover the duck with onions with it. This will create additional convection of hot air. Reduce heat to medium and fry duck for 5-6 minutes.

6. Open the lid, mix the duck pieces with onions and continue cooking for another half hour, stirring the contents periodically.

7. After this, add salt to the dish, add pepper to taste and continue cooking in an open frying pan over moderate heat until the onions are caramelized. Usually a quarter of an hour is enough.

Ready fried duck with onions can be served as a separate hot dish or with a side dish of rice and mashed potatoes.

Duck meat ranks second in popularity after chicken. The second line goes to duck due to its high fat content, which must be rendered properly so as not to dry out the meat. And while roasting poultry may require some culinary experience on your part, stewing can be done even by beginners. We will share several simple and interesting recipes for stewed duck pieces below.

Duck and apples are a classic combination that will serve you well if you don’t want to take risks and surprise your guests with unusual flavor combinations. In this recipe, we will complement the dish with coriander and a couple of cinnamon sticks so that the bird has a pronounced spicy aroma.

• duck legs - 2 pcs.;
• apples - 210 g;
• apple juice - 245 ml;
• onions - 95 g;
• cinnamon sticks - 2 pcs.;
• coriander - 1/2 teaspoon;
• water - 115 ml.

As we noted above, duck is very rich in subcutaneous fat, and therefore, before starting to stew, the bird must be fried so that excess fat is rendered. Trim any fat hanging from the edges of the skin and place the duck pieces in the hot pan. Fry until the skin is nicely browned. Transfer the legs to a roasting pan, pour in a spoonful of the rendered fat and add the apple and onion pieces. Add spices. The remaining fat can be poured into a jar and stored for use in other recipes.

Fill the contents of the frying pan with a mixture of water and juice, place the dishes in the oven and leave everything to simmer for 1 hour 10 minutes. While stewing, look under the lid of the roasting pan a couple of times, making sure that all the liquid has not evaporated from the pan. Duck braised in pieces in the oven is served immediately after cooking, just remember to get rid of the cinnamon sticks.

This simple poultry stew with potatoes recipe is ideal for cooking during the cold season. Firstly, the dish can warm and satisfy you in winter, and secondly, it is prepared from a simple minimum of available products.

Before preparing the stewed duck pieces, cut the bird carcass into pieces and brown them in a dry frying pan until they have a distinct ruddy color. Drain off excess fat, add a little butter and flour the meat. After stirring, fill the contents of the frying pan with water and let the liquid boil. After peeling the vegetables, cut them into pieces of arbitrary size and place them with the duck. Leave the dish to simmer over low heat for an hour.

Before cooking, soak the beans overnight. After browning the bacon and sausage, drain off excess fat and mix the pieces with the beans. Add garlic, carrot pieces and onions and leave the vegetables to brown slightly. Add the thyme and bay leaves, then add the wine, water and tomatoes. While the liquid comes to a boil, brown the duck pieces and drain off any excess fat. Place the bird in the roasting pan with the beans and leave everything to simmer in an oven preheated to 150 degrees for 1 hour 40 minutes. Serve the hot stew sprinkled with a handful of parsley.

Duck and apples are an almost classic combination that will definitely delight you with its taste! The bird is soaked in fruit juices, beautifully fried, and becomes incredibly aromatic and juicy. Here are the most delicious step-by-step recipes for duck with apples.

It's worth a try!

Duck with apples and oranges

The recipe for preparing such a duck is a true gourmet find, which has a sweet and sour orange-apple taste and an unsurpassed aroma, thanks to the spices, which, unfortunately, is not conveyed by the photo.

Ingredients:

• Duck - 1 piece
• Apples – 2 pcs.
• Lemon juice – 2 tsp.
• Oranges - 2 pcs.
• Garlic – 1 head
• Olive oil – 50 g
• Spices to taste

Mix salt, spices, olive oil and half a head of chopped garlic in a bowl. Add the juice of one orange to this and let the marinade brew for 10 minutes.

Rub the prepared marinade inside and out of the carcass and, wrapping it in a bag, leave to marinate.

Meanwhile, prepare the filling: cut the giblets, peeled apples and remaining garlic into pieces. Mix all ingredients, season with lemon juice and spices. We fill the duck tightly with the prepared filling with apples and sew up the belly with thread. Wrap it again in film and leave to marinate for several hours, as required by the recipe.

We lay out the bottom of the duckling pan or deep baking sheet with oranges cut into mugs, on top of the duck carcass with its belly up, on which we again place peeled orange mugs. Place the closed duckling in a very hot oven. After half an hour, reduce the temperature and leave to simmer for about 2 more hours. We bring it to readiness for another half hour, removing the lid and pouring it with the released fat every 10 minutes.

Now no one dares to say that only fried duck with a crispy crust is worthy of a festive table. After all, there is an excellent alternative - stewed poultry, the meat of which is very tender with a delicate aroma. And using a variety of additives, marinades and spices, you can come up with your own personal recipe and please even the most demanding guests.

Stories from our readers

If you are not a vegetarian, you will never be able to resist delicious duck meat. The most common way to prepare this bird is a whole baked carcass with apples. But it can also be prepared in portioned pieces, which are marinated and cooked faster than a whole carcass. I want to introduce you to some very tasty recipes for cooking duck, which you can serve on a holiday table or diversify your daily lunch or dinner.

Any meat turns out very tasty if it is stewed in sour cream. The meat of this bird needs to be cooked correctly so that it does not dry out, but is juicy and tender, so during cooking, follow some recommendations. Let's look at a step-by-step recipe for cooking stewed duck pieces in sour cream with photos.

How to stew duck in pieces?

Braised duck pieces require much less effort in cooking than the whole carcass. You need to cut the meat with a sharp knife; chopping is not necessary. It’s easier to purchase ready-made pieces or ask to be divided into portions when purchasing. There are 3 options used in cooking: either spices, marinades, or brines.

To make a delicious stewed duck in pieces, the recipe requires taking into account the following points:

1. It is advisable to tar the carcass over the stove and rinse it.
2. Add more greens and herbs.
3. Poultry should be stewed in a container with thick walls.

How to stew duck pieces in a pan?

To make the meat juicy, add juicy fruits or berries; apples, oranges, prunes, cranberries, and lingonberries go well with duck. When baking in the oven, you need to baste the pieces with rendered fat from time to time so that they do not turn out dry. A simpler option is braised duck legs.

• meat – 1 kg;
• onions – 4 pcs.;
• carrots – 1 pc.;
• bay leaf – 2 pcs.;
• ground black pepper – 2 tsp.

1. Cut the carcass and fry.
2. Sauté carrots and onions for 5 minutes.
3. Lay out in layers and sprinkle with spices.
4. Cover with water and simmer for 2 hours.

Duck stewed in pieces in the oven - recipe

Many people believe that the meat of this bird is very fatty and is not suitable for a healthy diet. But this opinion is wrong, since duck contains many useful substances, and the fat is easy to render or cut off. Duck stewed in pieces in a duck pot with bacon, vegetables and fruits turns out to be very tender in taste.

• duck – 1 pc.;
• orange – 1 pc.;
• cabbage – 0.5 pcs.;
• carrots – 2 pcs.;
• garlic – 1 clove;
• bacon – 100 g;
• apples – 2 pcs.;
• lemons – 3 pcs.;
• cranberries – 2 tbsp. l.;
• onion – 1 pc.;
• dry red wine – 125 ml;
• bay leaf – 2 pcs.;
• ground black pepper – 1 tsp;
• ground red pepper – 1 tsp;
• paprika – 0.5 tsp;
• oil – 100 ml.

1. Cut the carcass. Boil small pieces for 20 minutes.
2. Squeeze the juice and pulp from the orange. Grate the pieces, wrap in film. Refrigerate for 20 minutes.
3. Mix with lemon juice, oil, spices. Refrigerate for 30 minutes.
4. Fry the meat.
5. Sauté bacon separately.
6. Chop vegetables and fry. Mix with duck.
7. Dilute wine and cranberries in the broth and boil. Add cabbage and meat. Simmer for 50 minutes.
8. Put the apples. Place in the oven for 15 minutes. Place in pan, pour over sauce, sprinkle with bacon.
9. Braised duck pieces are baked in the oven for 20 minutes.

Duck stewed in pieces with potatoes - recipe

For a hearty dinner, you can stew the duck in pieces in a duck pot with potatoes. When baking, the calculation is 45 minutes per kilogram of meat after heating the oven. Plus another 25 minutes for browning. An easier option is to cook it in gravy, with beans and corn. Legumes are placed frozen.

• duck – 800 g;
• oil – 50 ml;
• onions – 2 pcs.;
• chili pepper – 4 g;
• oregano – 4 g;
• tomato juice – 450 ml;
• water – 1 tbsp.;
• beans – 2 tbsp.;
• corn - 2 tbsp.

1. Cut the carcass, fry with onions.
2. Add corn and beans for 15 minutes.
3. Dilute spices and water in juice and add.
4. Add potatoes.
5. Duck stewed in pieces with potatoes is cooked for 30 minutes.

Duck with apples, stewed in pieces - recipe

One of the most popular is stewed duck pieces, recipe with apples. Slightly sweet meat is not for everyone. For such a dish you need a meat or meat-egg type bird; egg-bearing birds have tougher meat. The ideal option is two-month-old ducks, weighing 2 kg. The preferred apple variety is sweet and sour.

• duck – 800 g;
• honey – 80 g;
• apples – 10 pcs.;
• ground black pepper – 1 tsp;
• water – 0.5 tbsp.;
• ginger – 1 tsp.

1. Divide the carcass and make cuts.
2. Rub with salt and spices.
3. Fry in salt for 7 minutes on each side.
4. Sauté apple slices in fat.
5. Add honey.
6. Mix with meat.
7. Pour in water and season with ginger.
8. Duck stewed in pieces with apples is cooked for 20 minutes.

Recipe for stewed duck pieces with sour cream

Kitchen appliances and utensils:

frying pan, stove, cutting board, knife.

Ingredients

Step by step recipe

1. Wash the meat, remove the remaining feathers from the duck carcass. Cut it into small portions and rinse again.
2. Pour 4 tbsp into the pan. l. vegetable oil, heat, add pieces of meat and fry on both sides until golden brown.
3. Wash and peel two large or three medium onions. Cut them into small cubes.
4. Wash two large apples. Remove the core and cut into cubes. It is better to use sweet and sour apples.
5. Add the onions and apples to the meat and fry for about five minutes, stirring occasionally.
6. Then pour 300 g of meat broth or water into the frying pan, cover with a lid and simmer over low heat for 10-15 minutes.
7. Now you can add salt, pepper to taste, 400 g of sour cream.
8. Simmer, covered, until the meat is cooked through, about 40 minutes.

Video recipe for cooking duck pieces stewed in sour cream

Dear chefs, I suggest you watch a video that describes in great detail the entire process of preparing a meat dish. You will see what pieces the bird can be divided into, how best to fry it, and what will happen when it is fully cooked.

Since childhood, I remember how a relative came to visit us and cooked duck in a deep clay dish. Either because such a dish was not on our table so often, or because it was really incredibly tasty and tender meat that simply melted in my mouth, I still remember its taste, and never before in my life have I... didn't happen again. If I were older, I would definitely have found out even then what was so secret about this meat that I didn’t know.

Having tried several options for cooking duck, I concluded that the main secret was earthenware, which, unfortunately, I don’t have now. And now I will share with you a recipe for preparing this bird, which is as similar as possible to a very familiar recipe from my childhood.

Duck stewed with cabbage

The beauty of this dish is that it is a complete dish with a side dish. The stewed cabbage absorbs the duck fat, which gives it a delicious flavor. The combination of fresh and sauerkraut will soften the tough duck meat, and the dish will come out very tender and juicy!

Ingredients:

• duck weighing 2.5 kilograms
• fresh white cabbage - 300 grams
• sauerkraut - 300 grams
• onion head
• sunflower oil - 50 grams
• salt, white and black pepper, bay leaf - to taste

Cooking method:

Carefully inspect the washed duck for excess fat. Cut it off as much as possible, and cut the carcass into portions. Heat a dry deep frying pan and melt the fat until it turns into cracklings. Catch them with a slotted spoon and fry the prepared duck pieces. While the meat is browning, take care of the vegetables: shred fresh cabbage and cut the onion into half rings. If the sauerkraut is very sour, rinse it in cold water first.

Use a slotted spoon to catch the fried meat in a bowl separate from the cracklings. The recipe has reached its final stage. Place the prepared vegetables in a frying pan with duck fat and fry for 15-20 minutes, then place the pieces of meat, pour two glasses of hot water over them, add bay leaves, pepper and simmer for 40 minutes. Serve the dish hot. Bon appetit!

Recipe for stewed duck pieces with apples and prunes

Cooking time:

1,5 hour.
Number of servings:
for 4 people.
Kitchen appliances and utensils:
oven, roasting pan or convenient deep heat-resistant dish.
Calorie content:
237 kcal per 100 g of product.

Ingredients

Step by step recipe

• It is better to use chilled poultry. If you have frozen meat, defrost it at room temperature.
• You can first rub the meat with spices and let it sit for at least 4 hours.
• Be sure to take sweet and sour, hard varieties of apples. Sweet apples become tasteless and do not add any piquancy to the finished dish.
• Instead of water, you can use milk, cream or sour cream.

Video recipe for cooking duck stewed in pieces with apple and prunes

Dear readers, now let's watch a video that clearly shows the whole process of preparing delicious stewed duck in pieces for this step-by-step recipe with photos.

Duck stewed in Korean style

This simple Korean recipe will delight you with its original taste. At the end of cooking, you will find an unusual aromatic dish with a “zest” - fried sesame seeds.

Ingredients

• duck - 1.8-2 kilograms
• green onions - 300 grams
• garlic - 6 cloves
• soy sauce - 70 milliliters
• roasted sesame seeds - 15 grams
• salt - 10 grams

Cooking method:

As usual, before starting cooking you need to cut up the duck. It will be better if you carefully cut all the meat from the bone and chop it into pieces of 4-5 cm. Cut the green onion into pieces 3 cm long, and chop the garlic (half the norm) with a knife. Place the meat and ½ onion in a duck pot and add water until it covers the ingredients. Cook over high heat until the duck is fully cooked, then remove the meat and strain the broth (through cheesecloth or a fine sieve). Pour the liquid back into the pan and reduce by half. Immerse the pieces of meat in the concentrated broth and simmer, adding salt and soy sauce.

Now it’s time for the leftover green onions and garlic: add them to the dish at the end of cooking and simmer over high heat until the meat is soft, then pepper and sprinkle with roasted sesame seeds. Place the Korean Braised Duck on a plate and serve with fresh vegetables. Bon appetit!

Serving options

• This is a completely independent dish, to which I serve only fresh salads.
• Meat can be an excellent addition to potatoes, pasta, any cereals and legumes. The gravy that remains after cooking will perfectly season the side dish.
• Serve the meat on portioned plates or a shared platter, garnished with fresh herbs.
• You can also offer cranberry sauce to this meat for family and guests.

We all know that meat is good for our body.

. It contains a lot of protein and iron, which gives us strength and energy. Chicken is now very popular and commercially available, it is easy to cook and delicious. But sometimes you want to eat another type of bird for variety. Today we learned recipes for cooking stewed duck in pieces in the oven and in a frying pan. Let this dish appear on your dinner table more often, because it will satisfy even the pickiest gourmets. By the way, duck meat contains vitamins D and Omega 3, which have a huge positive effect on our body.

Cooking options

• Relatively recently, a recipe was discovered in our area. Orange has become an excellent substitute for apple because it has a pleasant sourness and adds a unique aroma to the meat. I recommend preparing the bird using this recipe this coming weekend to enjoy the taste of the tender meat.
• It is extremely popular in many countries. The name alone makes even a well-fed person’s mouth water, but imagine what the aroma will be in the house and how tasty it will be when you cook it yourself. We cook poultry this way for all holidays and birthdays. For guests, this dish is the most anticipated. It's so interesting to watch them give up snacks to make room for duck in their stomachs. Be sure to use my recipes, you and your guests will be satisfied.
• And I’ll leave it here for you. Of course, it is not as popular as chicken fillet, but it is also quite tasty. And if you cook it correctly, you will get a meat delicacy. This meat is combined with apples, oranges and pomegranates. These products are cooked together with meat, or they are used to make a sauce that is poured over the food before serving. Fillet with mushrooms, onions or potatoes also turns out very tasty. To prepare it quickly and tasty, you need to take a few ideas from experienced chefs, add your ingenuity and imagination, and you will be able to get the desired dish, after which everyone present will lick their fingers.
• I like to bake. There are several options for preparing this dish, and each of them is delicious in its own way. I will leave the simplest ideas for you. You can implement them on any weekday or for a festive event. I would also like to say that this dish is very tasty when served hot, so it is not recommended to prepare it in advance.

Dear chefs, I hope that today I was able to be as useful as possible for you, and that delicious duck is already spreading its aromas in your kitchen. If during its preparation you have any comments or suggestions, leave them in the comments, I will definitely take a look. And now I want to wish you more delicious ideas and bon appetit!

It is good for health and also has an amazing taste. It goes well with most grain and vegetable side dishes, but a real classic of the genre is with potatoes. Preparing this dish takes a lot of time and requires some skill, but the result is worth it! Let's try to understand all the intricacies of cooking.

Food preparation

Even if you purchased a processed carcass, careful inspection and modification will still be required. First of all, this concerns feathers. In duck they are very tough and dense, so you should treat them with maximum attention. After all, a single feather can ruin the amazing taste of a dish. Especially if stewed duck with potatoes is served at the festive table. Therefore, we arm ourselves with tweezers and conduct a thorough inspection, removing everything unnecessary.

The “internal inspection” requires no less attention. All offal must be removed, paying attention to such “pitfalls” as the esophagus and trachea. They sometimes remain in the neck, giving off an unpleasant odor during cooking. By the way, the giblets themselves can be cooked along with the meat, but most often they are set aside for the further preparation of aromatic pates and dietary soups.

It is enough to rinse the plucked and cleaned carcass in running water.

Cooking braised duck on the stove

One of the most common methods involves frying the ingredients and then stewing them. First of all, cut the duck into portions. Heat a large frying pan and add oil. We lay out the meat and begin the frying process. While the duck is roasting, let's start with the potatoes. It is best to cut it into large pieces.

When the meat turns brown, you can put it in the casserole dish. Next up are potatoes. It needs to be lightly fried until half cooked, and then sent to the duck meat in the goose barn. It is better to chop the onion smaller and also fry it in a frying pan. If you use carrots, it is better to chop them into circles or bars. Zucchini and eggplant do not need to be fried. It is advisable to remove the skin of these vegetables before cooking. Once cut into circles, they can be immediately sent to the casserole. Next, you need to add a little boiled water to the dish, cover with a lid and put on low heat. Duck stewed in pieces with potatoes will not be ready soon. To prevent the dish from burning, you need to keep an eye on it and stir it periodically. Garlic is added whole cloves just before the end of the stew.

Stewed duck with vegetables: subtleties of preparation

• Fatty duck meat simply needs to be served with vegetables, and vegetables that are easily digestible and do not add kilograms in the form of extra centimeters on the waist and hips.
• It is better to stew a fatty duck than to fry it. It is washed before stewing. If there is a lot of fat on it, it is cut off and then used instead of oil when sautéing vegetables.
• Duck can be stewed with any vegetables: potatoes, carrots, onions, zucchini, eggplants, as well as cabbage, green peas, green beans and tomatoes.
• It is advisable to add a lot of greens to the finished dish with duck. Spicy herbs enhance the taste of meat, making it aromatic and nutritious.
• When using certain vegetables, take into account their cooking time and add them to the meat one by one. If you add all the vegetables at once, some will end up being overcooked, while others will remain half-raw.
• Acidic vegetables - tomatoes or sauerkraut - soften the meat well, but slow down the process of cooking potatoes. Therefore, they are placed shortly after the potatoes or added to an almost finished dish after preliminary heat treatment in another frying pan.
• Duck with vegetables is cooked on the stove, choosing thick-walled dishes for this: a cauldron, a frying pan, a stewpan.
• It can also be cooked in the oven, slow cooker, or microwave.

Whole duck in the oven

Cooked stew is simply a royal delicacy! This dish is worthy of serving at the most important celebration. To cook it, you will need a whole duck carcass. It must be thoroughly washed, rubbed with salt and seasonings inside and out.

Most often, the carcass is boiled in water before stewing. This is done to make the duck meat more tender.

Next, we put the duck in a vessel - the same goose bowl will do. Pour a couple of tablespoons of vegetable oil and about half a glass of broth into the bottom. Place in the oven, remembering to periodically remove and baste the duck with the dripping fat. About 20 minutes before the end of cooking, add lightly fried potatoes and onions to the duck.

Readiness is checked by piercing it - if the skewer easily enters the pulp without reddish juice flowing out, then the meat is ready.