Recipe for stuffed stewed duck in a duck pot

Prepared by: Anton Soroka

09/12/2017 Cooking time: 2 hours 20 minutes

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I think a lot of people have a duck pot in their kitchen or pantry. It resembles a cauldron, only oval in shape. Cabbage or potatoes are often cooked in this dish. I'll tell you how to cook duck in a duck pot.

How to cook “Duck in a duck pot”

Wash the gutted duck and singe the feathers. Pat the duck dry with napkins.

Peel and wash the potatoes, cut them in half, and if they are large, cut them into 3-4 pieces.

Wash the apples and cut them into slices, remove the seeds. Wash the mushrooms and leave them whole.

Peel and chop the garlic, herbs, mix with the rest of the spices and vegetable oil. Rub the resulting mixture onto the duck.

Stuff it with apples, use toothpicks or threads to secure the belly so that the apples do not fall out.

Pour 0.5 liters of water into the duck pot and place the duck back down. Place potatoes and mushrooms on top, cover the duckling with a lid.

Place the duckling in an oven preheated to 240 degrees for 90 minutes, then open the lid and bake for another 15-20 minutes.

Place the duck on a plate and leave for 10-15 minutes. Serve the whole duck with vegetables.

Cooking in a slow cooker and pressure cooker

To cook a duck in a slow cooker, it must first be cut into portions. The meat is salted, peppered, root vegetables are added to it and filled with water. No matter how many pieces of meat there are in the multicooker bowl, the water should completely cover them. In the “Stew” mode, the duck will cook for an hour and a half until done.

In order to cook duck in a pressure cooker, you need to lightly fry it in vegetable oil. In the same frying pan, lightly sauté the onions and carrots. Place all this in a pressure cooker container, add salt, pepper and bay leaf, then add water. You can also pour a glass of white table wine there. The whole carcass should be cooked for 40 minutes until done. If the duck is cut into portions, it will cook for half an hour.

Note to the hostess

Duck fillet with potatoes is prepared in a similar way, but the cooking time of the meat is reduced by almost half.

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

Not everyone can boast that they know how to cook duck. This bird has quite tough meat. To make it juicy and soft, you need to follow clear recommendations. The best way to cook duck is in a duck pot.

This container is usually oval in shape. It is made of aluminum or ceramics and has thick walls. Sometimes glass specimens are also found. The bird turns out very tasty. It is with the presence of a duckling machine that even a beginner will be able to cook a finicky duck.

uniform distribution of heat in the container, which makes it possible to simultaneously thermally treat the bird from all sides;
the dish is juicy and soft;
use on the stove and in the oven;
adding vegetables, various cereals as a side dish;
The size of the dish is designed just for a medium-sized duck;
preservation of vitamins and nutrients.

You can prepare many different dishes from duck meat: roasts, jellied meat, soups and pilaf. It is the duckling that allows you to implement the intended recipes. The bird goes well with many ingredients and loves herbs. By adding one or another component, you can control the taste and add variety to your diet.

Frozen duck must be defrosted gradually in the refrigerator. This may take 1-2 days. Then the carcass is washed and dried with a paper towel.

The bird should be marinated before cooking. The marinade can be mayonnaise, salt and seasonings. Another option: mustard with honey or citrus juice. You need to keep the carcass in the marinade for a day in the refrigerator. If there is an acute lack of time, you can reduce this period to 3 hours.

It will be more difficult with fresh duck bought at the market. It will need to be cleaned, the feathers singed, and gutted. It is worth cutting off the tail, it is too fatty and contains iron, which can spoil the taste of the dish. Rinse the carcass well inside and out. Marinate.

Cooking duck in its own juice makes it possible to obtain a juicy and nutritious dish that retains nutrients. You can cook it whole or in pieces, stuff it with various fillings, and also add other components as a side dish directly to the duckling.

It is better to tie the prepared carcass with a rope so that it does not fall apart during cooking.
Fry on all sides in a duck pan in butter.
Pour broth or water, add salt and ground pepper.
Simmer covered for 2 hours.

This recipe can be used to cook duck on the stove or in the oven. You can make a delicious sauce from the broth in which the duck was stewed. Add starch and lemon juice to the liquid. Sometimes white wine is used instead of lemon juice. Olives or fried onions can serve as an addition.

Tarragon will give the duck a special taste. The sprigs are added immediately after frying the bird, and then the liquid is poured in and simmered under the lid.

This method of processing duck will reduce cooking time. A whole carcass takes longer to cook. And if guests arrive in a couple of hours, you can quickly cut the bird into portions, fry and stew with vegetables.

The duck must be cut into small pieces.
The duck pot is placed on the stove and vegetable oil is poured. Poultry meat is loaded. Fry until golden brown.
Cover with a lid and simmer for 30 minutes.
At this time, you can prepare the vegetables: peel and chop the onions and carrots, finely chop the garlic. It is worth adding apples, they will add piquancy to the dish.
It is better to drain the fat from the ducklings. Continue to simmer the bird, pouring clean water over it. After boiling, add vegetables and apples. Salt and season.
Simmer the duck covered for 1.5-2 hours over low heat.

You can stuff a duck with different products. Citrus fruits will give it sourness, apples will give off their sweetness, and rice will absorb excess fat. You can use dried fruits and mushrooms. They will also be a good addition to duck.

The duck, marinated for a day in the refrigerator, must be stuffed with peeled tangerines. The belly must be sewn up so that the filling does not fall out.
The carcass is placed in a duckling pan, filled with broth or water and sent to the oven.
Cooking time will depend on the weight of the bird. For each kilogram it will take 40 minutes, plus 20-30 minutes to create a crispy crust. When checking the carcass for readiness, the juice released should be clear.

Instead of broth, you can pour beer over the duck. It will become very tasty and aromatic. The meat will be tender and soft.

You can use the apple filling as a garnish. And it’s better not to eat the bottom layer of fruit, they absorb too much fat.

The carcass (1.5-2 kg) must be rubbed with salt and spices. Coat the outside with a mixture of mustard and honey. Leave in a cool place for 8 hours.
Mix fresh cranberries (200 g) with sugar (150 g) using a blender.
Fry rye crackers (100 g) in a frying pan.
The ingredients are mixed and stuffed into the bird's belly.
Then the carcass is placed in a duckling cage.
You need to fill the duck with water and cook in the oven with the lid open. Cooking time 2-2.5 hours at 250 degrees Celsius.
If during this time the bird has not browned, then you can continue baking at a higher temperature.

How to eat not only healthy, but also enjoyable? It’s very simple - choose a recipe for stewed duck pieces !

This dish is intended for lovers of delicious food. Here is a luxurious culinary selection on the topic of preparing simple and affordable dishes for a family lunch or a festive feast.

It is almost impossible even for a beginner to spoil food in such a container. The thick-walled container carefully distributes heat, treats each piece of meat appetizingly, preserving the vitamin and nutritional composition of the food.

List of ingredients:

vegetable oil;
onion - 1 pc.;
domestic duck - up to 2.5 kg;
carrot;
bay leaves, salt, pepper (peas and ground mixture).

Cooking method:

First, let's start processing fresh poultry. The carcass should definitely be scorched over the flame of the burner to destroy any remaining feathers.
We remove the remains with tweezers and remove the tail to eliminate the specific smell emanating from the coccygeal gland.
Now gut the duck, rinse thoroughly, and dry with paper towels. Next, we’ll infuse the juicy meat with additional flavors and aromas of spices.
Divide the carcass into portions and treat with marinade. This can be a composition of mayonnaise, spices and herbs, mustard combined with honey or citrus juice, or many other fragrant mixtures and sauces.
We select the desired culinary mix, process the product, and leave it in the refrigerator for a day. The marinating time can be reduced to 3 hours.
We take out the aromatic meat, fry the pieces until golden brown over medium heat.
Coarsely grate the washed sweet carrots. We peel the onion and chop it into half rings. Place the golden pieces of meat in the duck pot, alternating them with sliced vegetables.
Pour hot drinking water into the container, filling more than half the volume of the container with liquid. Season the mixture with salt, add pepper (peas and ground mixture), 3 bay leaves. Simmer the food for 1.5 hours, covered, over low heat.

Step-by-step preparation

Step 1:

Wash the duck and cut the meat into portions. Any part of the duck is suitable for this dish: fillet or with bones. Just first remove the duck tail (this is a triangle-shaped tail in the tailbone area). Additionally, I removed all skin and excess fat. If you don’t do this, the dish will be more satisfying. Pour vegetable oil into a cauldron and heat over heat. Fry the duck on both sides.

Step 2:

Remove the duck from the cauldron and place in a separate bowl. In the same oil (or fat, if you did not remove the skin), fry raw potato wedges without skin. If you take small tubers, you can leave them whole and they will look more impressive in the finished dish.

Step 3:

Place the potatoes in a separate bowl.

Step 4:

Wash and peel the carrots. Cut into fairly large pieces. And fry in a cauldron on all sides. If the potatoes have absorbed all the oil, you need to add a little more.

Step 5:

Place the carrots in a bowl with the potatoes.

Step 6:

Peel the onions and chop them into half rings.

Step 7:

Fry the onion in a cauldron until soft and slightly golden.

Step 8:

Pour vegetable oil into the cauldron, if necessary. Place potatoes and carrots in the cauldron as the first layer. Add salt and pepper to taste.

Step 9:

Place fried onions on top.

Step 10:

The last layer is fried duck pieces. They also need to be lightly salted to taste.

Step 11:

Add a glass of boiling water to the cauldron. And under a closed lid, simmer over low heat for about an hour, stirring occasionally, checking that the dish does not burn, but at the same time, all the water has boiled away.

Ideal if you have a cauldron that is designed for cooking over a fire. Then the duck will turn out with a smoky smell, and any dish cooked over a fire turns out a hundred times tastier and more comfortable, especially in the cold season. But even cooked at home on the stove, my duck turned out very tasty. The meat turned out tender. The potatoes and carrots were soaked in meat juices, and the onions, almost dissolving during simmering, provided the dish with a tasty, thick gravy. Next time I would add a double portion of onion, it turned out so well. The serving will be enriched and decorated with a salad of fresh or baked vegetables and slices of Borodino bread. Bon appetit!

Recipes with photos

Eating the meat of this bird has a positive effect on the body of every person, so duck dishes simply must be included in your diet. There are many different recipes for duck soup, because every housewife loves to experiment with combinations of ingredients. Be sure to save this selection for yourself so that you can please your husband and children with a hearty duck lunch.

With game

To prepare such a dish, it is not necessary to light a fire, as hunters do in the forest. A tasty, unusual and rich wild duck soup can be cooked in the kitchen. For classic shurpa, it is recommended to use vodka, which makes its taste more pronounced, but if you are feeding a child, you may not add this ingredient when preparing it.

Ingredients:

greens – 2-3 bunches;
garlic – 1 head;
tomatoes, carrots – 0.5 kg each;
potatoes – 0.7 kg;
game – 2 pcs.;
tomato paste – 6 tbsp. l.;
spices, vodka, salt - to taste;
bell pepper – 0.4 kg;
raw lard (pork) – 300 g.

Cooking method:

Pluck the carcasses, singe off the remaining feathers, place in a 10-liter cauldron, add 6 liters of water. Add the peeled onion to the bowl and cook for at least 4 hours.
Prepare vegetables and herbs: cut potatoes and carrots into large slices, onion into half rings, and also chop seeded peppers into half rings. Cut the tomatoes into large slices, chop one bunch of selected greens. Finely chop the peeled garlic cloves.
Fry the lard, cut into strips, until you get cracklings.
Place onion and carrots in a frying pan and fry a little.
After 4 hours, when the bird is almost ready, add vegetables and lard to the broth.
Add tomatoes and peppers and cook for another 20 minutes.
Add the remaining spices, tomato paste, and garlic to the finished soup. Boil everything together for another 10 minutes.
Before serving, let the dish sit for 5-10 minutes.

With noodles

Would you like to see such a beautiful dish on your dining table as in the photo? Duck and noodle soup is an amazingly healthy and tasty hot dish that children and adults will enjoy eating. It is worth noting that instead of homemade noodles, some housewives add regular vermicelli; the taste of the first course does not suffer at all from such a replacement.

Ingredients:

dry spices - to taste;
onions, carrots - 1 pc.;
potatoes – 5 pcs.;
garlic – 3 teeth;
noodles (or vermicelli) – 2 handfuls;
duck carcass – 1 pc.;
greens (assorted) - to taste.

Cooking method:

Let portioned pieces of meat cook for at least an hour.
Add a whole onion, coarsely chopped carrots and potatoes, bay leaf, peppercorns. Bring the liquid with the food to a boil, cook for 20 minutes, then remove the onion from it.
Add the noodles 8-10 minutes before the end of cooking. Season, add salt.
Serve the first duck in portioned plates, season with pepper and sprinkle with herbs.

Pea

This is not to say that the dish turns out to be low-fat, but even if you are on a diet once, you can allow yourself to relax a little and enjoy such a delicacy. Pea soup with duck has the consistency of a cream soup, but its taste is simply divine, not to mention the aroma. Delight your household with a new dish by serving it at the dinner table.

Ingredients:

thyme – 1 sprig;
onions – 2 pcs.;
croutons, herbs - to taste;
water – 1 l;
oil (vegetable) – 3 tbsp. l.;
pepper, salt - to taste;
duck (smoked) – 300 g.

Cooking method:

Soak the washed peas in cold water. After 3 hours, rinse again and strain.
Place the duck and peas in a pan with water and cook for about half an hour.
Fry small onion cubes in oil.
Remove the finished meat from the broth and cut into small pieces.
Add thyme to the pan, boil together with the peas for 30 minutes, then remove the sprig from the water.
Beat the finished peas until smooth using a blender and season.
Add fried onions and duck pieces to the mixture.
Serve hot, garnished with herbs and croutons.

In a slow cooker

With the advent of this kitchen appliance, preparing first, second courses and even desserts has become much faster. Duck soup in a slow cooker is easy to prepare, but not as fast as, for example, chicken soup, but the hot result that comes out in the end is worth the time spent. Try to cook the first one according to the presented recipe to please yourself and your household.

Ingredients:

carrots – 2 pcs.;
potatoes – 470 g;
vermicelli – 1 handful;
duck – 0.5 carcasses;
salt, spices - to taste;
onion – 1 pc.

Cooking method:

Place portioned pieces of meat, whole onions and carrots into a multicooker bowl filled with water. In the “Stew” mode, leave the ingredients for 57 minutes.
Remove vegetables from water, discard onions, cut carrots.
Simmer the broth with meat for another 20 minutes.
Strain the broth, pour half into the bowl, add potato cubes, cook in the “Soup” mode for 55 minutes.
After 25 minutes, add all the ingredients and add broth.
10 minutes before the end, add meat and herbs. Leave to sit on “Warm” for another 20 minutes, then serve.

Rice

Everyone loves to eat delicious food, and this also applies to first courses. Duck and rice soup will help diversify your daily menu. The hot dish turns out rich, satisfying and aromatic. Look at the photo to see how the dish will turn out in the end, and feel free to start cooking. Save this easy recipe in your cookbook so you always have it on hand.

Ingredients:

onions, carrots - 1 pc.;
salt, suneli hops, pepper - to taste;
potatoes – 4 pcs.;
oil – 50 ml;
rice (round) – 100 g;
poultry – 0.5 kg;
green onions, dill - 1 bunch each.

Cooking method:

Rinse the bird carcass well, place in a pan with cold water, and leave to cook for 1.5 hours. After boiling, reduce heat.
Cut potatoes and onions into cubes, carrots can be finely chopped or grated.
In a frying pan where the oil has already been heated, fry the onion and carrots and season.
Remove the finished carcass from the water and wait until it cools a little. Separate the meat from the bones and chop finely.
Add vegetables and potatoes to the boiling broth and cook for 20 minutes.
Add washed rice, meat and some chopped herbs to the pan. Cook the ingredients for another 15 minutes.
Before serving, garnish with the remaining herbs.

On broth

You need to start preparing the first dish in advance - by soaking the pearl barley overnight. Duck broth soup turns out to be fatty and nutritious, so it is not recommended to eat it often for those who are on a diet or struggling with excess weight. However, the abundance of nutrients in the hot soup prepared according to this recipe obliges everyone to eat this soup at least once a year.

Ingredients:

onions, carrots - 1 pc.;
water – 2 l;
laurel leaf – 1 pc.;
salt, parsley, pepper - to taste;
duck fillet – 150 g;
oil (olive) – 24 g;
potatoes – 650 g;
pearl barley – 70 g.

Cooking method:

Soak pearl barley in cold water and leave overnight. Drain the liquid.
Place the duck in a saucepan, pour boiling water over it, and leave until the water boils.
Remove the duck fillet from the pan, rinse and chop. Return the meat to the pan, add new water, and cook for 40 minutes.
Place potato cubes and pearl barley into boiling duck broth and cook for 20 minutes.
Fry the onion and carrots, transfer the prepared vegetables to the pan, and boil everything together for another 15 minutes.
When the soup is almost ready, add salt, add bay leaf, then stir and turn off the heat.
Before serving, let the duck soup sit, then add chopped parsley to each bowl.

With mushrooms

Poultry can be used to prepare flavorful first courses. Soup with mushrooms turns out very tasty. It is worth noting that this kind of meat is a delicious product that raises hemoglobin levels, improves brain function, and has a calming effect on the nervous system. It also helps to stabilize vision, which is also important these days.

Ingredients:

porcini mushrooms (dried) – 50 g;
assorted mushrooms (fresh) – 350 g;
garlic – 4 teeth;
ginger root – 1 pc.;
onion, celery stalk, carrots - 1 pc.;
oil (drain) – 2-3 tbsp. l.;
duck carcass – 1 pc.;
shallots – 3 pcs.;
black pepper (peas) – 6 pcs.;
thyme (fresh) – 3 stems;
laurel leaf – 1 pc.;
parsley root – 4 pcs.;
salt, spices - to taste.

Cooking method:

Pour cold water over the pieces of meat and cook over low heat (1 hour).
Add all the necessary vegetables and seasonings to the pan, then cook for about 2 more hours. Allow the liquid to cool, then strain the ingredients into a separate bowl, cover the container with a lid and set aside.
Discard the fat that has formed on the surface of the broth, add dried mushrooms and add boiling water. Wait 30 minutes, then strain the liquid again.
Peel and cut fresh mushrooms, fry them in a pan with melted butter. Add chopped shallots, sauté until they become soft.
Pour broth into the onion-mushroom mixture and boil.
Salt, season the dish and serve.

Peking duck

The dish shown in the photo is not from an expensive Chinese restaurant. This exotic soup can be prepared at home if you have a step-by-step recipe on hand. Diversify your dinner table with nutritious, aromatic and satisfying hot dishes, try making Chinese soup, for which your household will be very grateful to you.

Ingredients:

shallots – 2 pcs.;
sesame oil – 1 tsp;
oyster mushrooms – 100 g;
Udon noodles – 400 g;
coriander (dried) – 0.33 cups;
pak choi – 1 bunch;
water – 250 ml;
Peking duck meat – 375 g;
broth (chicken) – 1 l;
soy sauce – 3 tbsp. l.;
ginger (fresh) – 4 cm;
chili pepper – 1 pc.

Cooking method:

Heat the prepared Peking duck in the oven, then cut the meat into thin strips.
At this time you can start cooking the broth. To do this, mix water, chicken broth, soy sauce, add ginger. After boiling, add noodles. Boil it for about a minute, stirring constantly. Then add the pak choy, half the prepared coriander, chilli and chopped shallots to the pan. Boil for just a couple more minutes, the main thing is that the noodles are cooked.
Pour the resulting soup into bowls, pour sesame oil over each serving, sprinkle with duck and remaining seasonings.

From lentils

Both of these products are worth adding to your diet: you can separately or combine them into one dish. For example, lentil soup is a great way to combine meat with legumes. The hot dish will turn out not only very tasty, but also healthy, because lentils are a unique product containing iron, vegetable protein and amino acids.

Ingredients:

celery – 2 stalks;
tomato – 3 pcs.;
carrots – 1 pc.;
lentils – 0.5 cups;
green onions – 0.5 bunch;
laurel leaf – 3 pcs.;
broth (chicken) – 8 glasses;
red onion – 0.5 pcs.;
poultry – 300-400 g (meat only);
garlic – 2 teeth;
oil (olive) – 1 tbsp. l.

Cooking method:

Pour the broth into the pan and add the bones there. After boiling, reduce heat to minimum, skim off excess fat, then simmer for another 30 minutes.
Fry chopped onion in a frying pan with olive oil, add garlic to it. After the ingredients are ready, add carrots, celery and bay leaves and fry until done.
Combine the contents of the frying pan and saucepan, wait until it boils.
Add the washed lentils and cook for half an hour over low heat.
Season the soup and turn it off after a couple of minutes.
Serve garnished with pieces of meat, small tomato cubes and chopped green onions.

Buckwheat

Food for the first or second of this cereal is classified as dietary; it is recommended even for a child to eat it. The same cannot be said about buckwheat soup, because the fat in the meat makes the broth more rich and nutritious. It is worth noting that ordinary chicken soup is noticeably inferior in taste compared to a dish made with duck broth.

Ingredients:

salt, pepper - to taste;
onion – 1 pc.;
oil – 1 tbsp. l.;
duck fillet – 200 g;
mushrooms (champignons) – 7 pcs.;
potatoes – 1 pc.;
buckwheat – 3 tbsp. l.

Cooking method:

Thinly chop washed, peeled mushrooms, onions into half rings, and potatoes into cubes. It is better to bake the bird in the oven before cooking.
Rinse the buckwheat from dust under cold water.
Place mushrooms and meat into a saucepan filled with several liters of water. After boiling, cook for at least 20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.
At the end of cooking, add salt and, if desired, add a bay leaf and a little allspice.
To make the broth more tasty and aromatic, fry the mushrooms.

In sour cream sauce

The presented dish of juicy poultry meat stewed in a fragrant sour cream sauce is one of the most beloved dishes. It could not be otherwise!

Components used:

garlic cloves - 6 pcs.;
sunflower oil - 20 ml;
carrots - 2 pcs.;
onions - 3 pcs.;
duck - 1 kg;
sour cream (preferably homemade) - 300 g;
a pinch of pepper, salt.

Cooking technique:

Cooking duck according to the presented recipe is not difficult at all. The main condition for a tasty and appetizing meal is a high-quality product - a young bird without foreign odors.
We peel and wash the vegetables, chop the onion into half rings, chop the sweet carrots on the middle meshes of a grater, and chop the garlic cloves into thin slices.
We carefully process the carcass and remove excess fat. Divide the duck into portions and fry until golden brown. Initially, lay out the pieces skin side down.
Add the onion mixture to the golden meat. We continue cooking the products until the vegetable component is transparent, then add the carrots.
Cook the dish for another 10 minutes, after which we pour in a little less than two glasses of hot water. Heat the contents of the pan to a boil, immediately reduce the flame intensity, and simmer the duck for about 40 minutes. Use a fork to check the softness of the meat.
Season the dish with salt and pepper, place the garlic slices, and distribute fresh sour cream throughout the composition. The sauce made from a fermented milk product has a very pleasant creamy taste, so it is not advisable to saturate the simmering mass with an excessive amount of spices. At the last stage, cook the duck for no more than half an hour.

You can serve the dish on the family table directly in the roasting pan. What ceremonies are there! It's a pleasure to dip pieces of fresh bread into sour cream sauce, complementing the delicious taste of the stew.

French cuisine has settled in the Russian state since the times of Peter the Great, amazing people with its delights. You will be surprised, but duck with oranges is a delicious “echo” of past centuries.

Ingredients:

vegetable oil;
onion - 2 pcs.;
garlic cloves - 5 pcs.;
oranges - 2 pcs.;
pre-cooked duck;
spices.

Cooking:

We thoroughly blot the carcass after all the “procedures” performed on it. Cut the duck into small pieces and fry in a frying pan with hot oil. Cook over medium heat for the first 15 minutes, then increase the heating intensity until a bright pink crust appears. Remove the pieces of meat into a separate bowl.
We peel the onion, chop it into large half rings, put it in place of the duck, and sauté until soft. The melted fat will be enough for the further process.
We wash the oranges well, dry them, chop them into circles, then divide them into quarters. Add the fragrant pieces to the container with vegetables, fry until light brown.
Finally, it was the duck's turn. Place the pieces of poultry among the delicious fruit and vegetable mass, pour in 100 ml of hot purified water. After the boil begins, reduce the heat and simmer the food covered for a little over an hour.

We elegantly serve cooked food and serve hot food in all its French splendor.

Each recipe for stewed duck pieces is just a sketch, a preliminary sketch of a future culinary creation. We just have to show a little imagination to complete this “tasty” and very enjoyable creation.

If you cook duck meat correctly, it will be tastier than chicken and turkey. 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 leaves Cream 100 milliliters Water 2 cups. Apple vinegar 2 tbsp. Flour 1 tbsp. Onion 1 head Carrot 1 piece(s) Duck 1 carcass

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

Duck with apples and prunes in the sleeve

Not every housewife has a duck pot or a cast iron cauldron.
No problem! A tasty and healthy dinner can be prepared using a baking sleeve and a regular baking sheet. We have already found a suitable poultry recipe for you. Ingredients:

large duck carcass
70 grams of pitted prunes
2 green apples
tablespoon soy sauce
tablespoon lemon juice
a teaspoon of honey
pepper and salt to taste

Method of preparation:
While you have not yet cut the duck, cut a piece of the roasting sleeve, equal in length to one and a half carcasses. Then start cutting up the bird: cut off the tail, excess fat and chop into portions. In a separate bowl, mix liquid honey, soy sauce and lemon juice. Pour this marinade over the duck and rub it well with your hands. Let it sit for an hour in the refrigerator.

Meanwhile, start cutting fruit. Cut the peeled and cored apples into cubes. Soak the prunes in boiling water for 10 minutes. Choose smoked dried fruit - this will give the dish a special piquancy. So, you’ve finished with the fruit, it’s time to preheat the oven to 180 degrees. While it's heating, place salted and peppered poultry and sliced fruit into a roasting rack. Loosely pinch the ends of the sleeve with clips and place in the oven for one and a half to two hours.

When the meat is separated from the bone, remove the baking sheet and carefully transfer the contents of the sleeve into a deep bowl. Drain the liquid and place the stewed duck, apples and prunes on a wide platter. Grind some of the fruit with a blender and pour in a little of the liquid formed during the baking process. Add a pinch of pepper to the resulting sauce and pour into a gravy boat. The dish will be an incredible success if you boil rice as a side dish. Place a mound of rice on a plate, pour the sauce over it and add pieces of poultry and fruit. Bon appetit!

As you can see, cooking delicious food with us is not difficult. Even with a modest amount of ingredients you can make a dish that tastes luxurious. Among other things, while we are stewing the dish, it becomes possible to do our own thing. Cook easily and simply - create culinary masterpieces with inspiration!

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!