When it comes to duck, many immediately represent duck stuffed with apples. But besides the recipe for this festive dish, there are many more, where the main ingredient is duck meat.
Now in stores you can buy both a whole duck carcass and one fillet. And it is very convenient, because there is not always time to butcher a whole duck, and it costs dearly.
Duck is the owner of fatty meat, so it is cooked with such products that easily absorb fat. With duck meat you get very tasty pilaf, stew cabbage with duck. But, perhaps, most often it is cooked with potatoes.
Stewed duck with potatoes: cooking details
- In a young duck that is well fed, the meat is tender and soft. The old duck, even with prolonged extinguishing, can be tough and tasteless.
- Dishes from too fat duck will have a greasy taste. In addition, fatty foods digest worse. Therefore, excess fat should be removed.
- Duck fat can be used for roasting onions, potatoes and meat itself. The remains of duck fat are well stored in the freezer. It can be melted down, drained into a small jar, cooled and stored in the refrigerator.
- Before cooking, it is recommended to hold the old duck in water with vinegar or pickle, sprinkle with lemon juice.
- To make the dish not very fatty, instead of butter, you should use duck fat. For this, pieces of meat with fat and skin are put on a hot frying pan and fried until part of the fat is melted. Excess fat can be drained. Then put the remaining pieces of meat. Further act on the recipe.
- From spices and spices to the stewed duck with potatoes add bay leaf, allspice peas, cumin, parsley root, garlic.
Stewed duck with potatoes and cumin
Ingredients:
- duck - 0, 7 kg;
- potatoes - 0, 8 kg;
- onions - 2 pcs .;
- carrots - 1 pc .;
- salt - to taste;
- ground black pepper - to taste;
- garlic - 3 cloves;
- cumin - pinch;
- bay leaf - 2 pcs.
Method of preparation
- Wash the duck, divide by the joints into pieces. Blot with a paper towel to remove excess moisture.
- Peel potatoes, wash, cut into cubes. Peel carrots and onions, rinse with cold water. Finely chop the onion. Cut carrots into thin slices or small cubes. Chop the garlic with a knife.
- In a hot, dry cauldron, put duck pieces and fry on all sides until golden brown. You will see that there is enough fat in the cauldron. Take out the meat on the plate.
- Put onions and carrots in melted duck fat, fry.
- Put the duck, pour boiling water to the level of the meat. Close the cauldron with a lid, reduce the heat and simmer with a weak boil until the duck is soft.
- Put the potatoes, add more boiling water. Salt, put pepper, cumin, bay leaf. Extinguish it all on low heat for 30 minutes. 10 minutes before the readiness, add garlic, and remove the bay leaf, as with a long heat treatment it starts to taste bitter.
- Put the prepared duck with potatoes on the plates, sprinkle with chopped greens.
Duck stewed with potatoes in a tomato
Ingredients:
- duck - 0, 7 kg;
- potatoes - 1 kg;
- bulb onion - 2 pcs .;
- carrots - 1 pc .;
- tomato paste - 1 tbsp. l .;
- peppercorns - 10 pcs .;
- bay leaf - 3 pcs .;
- parsley root - 50 g.
Method of preparation
- Chop the prepared duck into pieces, blot with a paper towel, removing excess moisture.
- Peel potatoes, carrots, onions. Onions cut into half rings, and potatoes and carrots - into cubes.
- In a dry pan, fry the pieces of meat until golden brown, then transfer them to the cauldron or roaster. Pour boiling water to the level of meat, simmer for low boiling for 30 minutes. During this time, the duck should be soft.
- Add the potatoes, stir, continue cooking for another 10 minutes.
- In the melted fat, fry the onion until golden brown, place the carrot, warm it with the onion. Add tomato paste, stir, keep on fire for 5 minutes. Put in a bowl with meat and potatoes. Top up with enough hot water so that it doesn’t get to the top layers of vegetables. Salt, put spices. Cook until soft potatoes.
- Put the stewed duck with potatoes on the plates, sprinkle with herbs.
Stewed duck with potatoes and olives
Ingredients:
- duck - 0, 6 kg;
- potatoes - 0, 8 kg;
- onions - 2 pcs .;
- carrots - 1 pc .;
- tomatoes - 3 pcs .;
- pitted olives - 100 g;
- salt - to taste;
- peppercorns - 10 pcs .;
- greens.
Method of preparation
- Wash the duck, cut off some of the fat, then cut the carcass into pieces.
- Peel potatoes, onions and carrots, wash them. Onion cut into half rings, and potatoes and carrots - into cubes.
- Wash tomatoes, cut into slices.
- Put cut fat into a dry heated pan. When it melts, put the meat. Fry it on all sides. Put the meat in a cauldron or thick-walled pot. Put on the fire. Fill the duck with boiling water (water should only slightly cover it) and simmer for half an hour with a weak boil.
- Add chopped potatoes to the duck. Simmer for 10 minutes.
- In the remaining fat, save onions and carrots in the pan. Put the tomato slices, mix. When the liquid from the tomatoes evaporated, shift the vegetables from the pan to the dishes with the duck and potatoes. Add olives. Put salt and pepper. Stew until soft potatoes.
- Put the prepared stewed duck with potatoes in plates, sprinkle with herbs.
Stewed duck with potatoes and eggplants in a slow cooker
Ingredients:
- duck - 0, 6 kg;
- potatoes - 0, 8 kg;
- eggplants - 1 pc .;
- carrots - 1 pc .;
- Bulgarian pepper - 1 pc .;
- bulb onion - 2 pcs .;
- vegetable oil - 1 tsp;
- garlic - 5 cloves;
- hops-suneli - 1 tsp;
- salt - to taste;
- lemon juice - 1 tbsp. l .;
- tomato paste - 1 tbsp. l .;
- black pepper - pinch;
- cilantro green is a small bunch.
Method of preparation
- Wash the duck, cut it into medium pieces. Sprinkle with lemon juice and leave to marinate for 1 hour. Fry in a pan with butter until golden brown. Transfer to the cauldron. Keep on a small fire, covered cauldron lid.
- Peel potatoes, carrots, garlic and onions, wash them. Cut the potatoes into large cubes, the onion into half rings, the carrot into slices, finely chop the garlic.
- Bulgarian pepper Wash, remove seeds, cut into wide strips.
- Cut the eggplants lengthwise into two halves, then cut them across into wide slices. If the eggplants on the cut darkened, sprinkle them with salt, leave for 20 minutes. Drain the released juice, slightly squeeze the eggplants.
- In a frying pan with the remaining fat, put onion and carrot, fry. Add eggplants, stir, cook over high heat for 2-3 minutes. Put the tomato paste, warm it all together for 5 minutes.
- Increase the fire under the cauldron. Put chopped potatoes, lightly fry. Fill with boiling water so that the water is flush with the potatoes. Simmer for 5 minutes.
- Add the prepared vegetables and paprika to the duck and potatoes. Put salt, black pepper and hops-suneli. Stew until cooked potatoes.
- Sprinkle cilantro with ready-made stewed duck with potatoes.
Mistress to note
Duck fillet with potatoes cooked in a similar way, but the cooking time of meat is reduced by almost half.
In addition to the listed vegetables, you can put zucchini, cabbage, pickled cucumbers, pumpkin in a duck with potatoes.
