Duck stewed with potatoes. Recipe for duck with potatoes in the oven Duck stewed in pieces with potatoes in a cauldron

A dish worthy of a master's table has always been valued in Rus' and was considered healthy. Roasted duck turns out unsurpassedly delicious, especially if you cook it 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

The hostess will get a hearty and flavorful dish if she decides to cook duck in the oven with potatoes. The two main ingredients are successfully combined with each other, making the dish independent and tasty.

Required Products:

• 2 kg of duck without giblets;
• 2 kg of potatoes;
• 1 large apple;
• 1 g garlic;
• 200 g mayonnaise (replaced with sour cream, yogurt);
• salt, pepper - required amount.

The process of cooking duck in the oven with potatoes:

1. Wash the bird carcass thoroughly in warm water, soak up the moisture with paper towels, and place on a plate.
2. Remove the peel from the garlic cloves, pass through a press or grate on a fine grater.
3. Prepare the marinade in a deep bowl: mix mayonnaise, garlic, salt, pepper.
4. Rub the duck with mayonnaise inside and out, leave for 30 minutes. for soaking.
5. Peel the potatoes and cut into pieces 3 cm on each side or into circles 1 cm thick. Place the potatoes in a bowl, add salt and pepper.
6. Peel the apple, remove the core, cut into small pieces. Place the apples inside the carcass.
7. Set the oven to preheat. Place the potatoes on a baking sheet, place the duck in the middle, and pour the remaining marinade on top.
8. Cover the baking sheet with a piece of foil, secure it on each side - this will make the dish juicy. Bake the bird for 60-120 minutes. at average gas power. Cooking time depends on the age of the duck: the older it is, the longer it takes to cook.
9. When the time is up, remove the pan 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.
10. When the time is up, turn off the oven and let the dish stand for 10 minutes. before serving.

A recipe for duck in the oven with potatoes often includes additional ingredients. Along with the potatoes, carrots, onions, cauliflower and other vegetables are placed on a baking sheet, depending on the family’s taste preferences. If desired, hops-suneli, thyme, sage leaves, and poultry seasonings are added to the marinade.

Duck with apples and potatoes in the oven, step by step recipe in the sleeve

In the sleeve, even the meat of an old duck turns out tender and juicy. And the result of the cooking process is a beautiful dish with an appetizing aroma.

List of ingredients:

• 2 kg of duck without giblets;
• 6 potatoes;
• 2 apples;
• 2 teeth garlic;
• 30 ml plant. oils;
• ½ tsp. dry rosemary;
• 2 tsp salt;
• 1 tsp paprika;
• 1 chip pepper;
• 1 chip sugar (replaced with 1 tbsp honey);
• other spices as desired (basil, thyme, oregano, herbs de Provence, etc.).

Method for baking duck with potato pieces in the oven:

1. Rinse the bird thoroughly with water, dry with a towel, and place on a plate.
2. Prepare the marinade: whisk pepper, salt, sugar, oil, paprika, rosemary in a bowl.
3. Rub the poultry carcass with marinade inside and out. Wrap in cling film and refrigerate for 2 hours. If the duck is old, then you can marinate it for up to 2 days.
4. Peel the potatoes and cut into large pieces. There is no need to cut small tubers - they will bake well whole. If the potatoes are young, peeling is not necessary.
5. Chop the garlic and mix with the potatoes. Season with salt, pepper, and spices.
6. Cut the cored apple into pieces, place in a well-marinated duck, freed from the film (it will be delicious if you add ½ onion, cut into half rings, to the apples).
7. Spread 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 pieces of meat).
8. Wrap the pan in a large baking sleeve and tie it so that the bird is thoroughly baked in its own juices.
9. Simmer the bird with apples and potatoes in the oven for 1.5-2 hours. When the time is up, take out the mold and remove the sleeve.
10. Continue baking for another 20-30 minutes. After this, remove the pan from the oven and let the dish brew for 10-15 minutes.

How to cook duck in a sleeve in the oven

Roast duck in the form of a duck baked in a sleeve is an excellent decoration for a holiday table! The dish is combined with side dishes such as buckwheat with mushrooms, mashed potatoes, sauerkraut, and 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;
• a circle of fresh ginger (2 cm thick);
• 1 tsp ground pepper;
• 4 teeth garlic

Step-by-step description of the preparation process:

1. Prepare the duck carcass for baking: singe, wash thoroughly, dry with a towel, trim the edges of the wings, cut out the fat from the tail, cut off the neck.
2. Prepare the marinade: whisk the sauce, chopped ginger and garlic, honey, lemon juice, pepper, and salt into a deep bowl.
3. Rub the marinade over the bird on all sides and inside.
4. Place the duck in a baking sleeve, pour in the remaining marinade and refrigerate for 3-9 hours.
5. Without removing the duck from the sleeve, place it on a baking sheet, breast side down. Place the baking sheet in a preheated oven.
6. Bake the meat for 2 hours, then take out the baking sheet and cut the sleeve. Use a knife to make punctures on the carcass. Place in the oven for another 10-15 minutes.

The readiness of duck meat is checked by piercing it with a knife. If, when punctured, a clear liquid similar to clean water flows out, it means the meat is ready.

When it comes to duck, many people immediately think of duck stuffed with apples. But besides the recipe for this holiday dish, there are many others where the main ingredient is duck meat.

Now in stores you can buy both a whole duck carcass and one fillet. And this is very convenient, because you don’t always have time to cut up a whole duck, and it’s expensive.

Duck has fatty meat, so it is cooked with products that easily absorb fat. Duck meat makes a very tasty pilaf; cabbage is stewed with duck. But, perhaps, most often it is prepared with potatoes.

Stewed duck with potatoes: subtleties of preparation

• A young duck that has been well fed has tender and soft meat. An old duck, even if stewed for a long time, can turn out tough and tasteless.
• Dishes made from too fatty duck will have a greasy aftertaste. In addition, fatty foods are less digestible. Therefore, excess fat needs to be removed.
• Duck fat can be used to fry onions, potatoes and the meat itself. Leftover duck fat stores well in the freezer. It can be melted, poured into a small jar, cooled and stored in the refrigerator.
• Before cooking, it is recommended to soak the old duck in water with vinegar or marinate it by sprinkling with lemon juice.
• To prevent the dish from turning out too greasy, you need to use duck fat instead of oil. To do this, pieces of meat with fat and skin are placed in a hot frying pan and fried until some of the fat is rendered. Excess fat can be drained off. Then add the remaining pieces of meat. Next they act according to the recipe.
• Among the spices and herbs, bay leaf, allspice, cumin, parsley root, and garlic are added to the stewed duck with potatoes.

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 - a pinch;
• bay leaf – 2 pcs.

Cooking method

• Wash the duck, divide it into pieces along the joints. Pat dry with a paper towel to remove excess moisture.
• Peel the potatoes, wash them, cut them into cubes. Peel the carrots and onions and rinse with cold water. Finely chop the onion. Cut the carrots into thin slices or small cubes. Chop the garlic with a knife.
• Place duck pieces into a hot dry cauldron and fry on all sides until golden brown. You will see that a sufficient amount of fat will appear in the cauldron. Remove meat to a plate.
• Place onions and carrots in the rendered duck fat and fry.
• Place the duck and pour boiling water to the level of the meat. Close the cauldron with a lid, reduce the heat and simmer over low heat until the duck is tender.
• Add potatoes and add more boiling water. Add salt, pepper, cumin, bay leaf. Simmer everything together over low heat for 30 minutes. 10 minutes before readiness, add the garlic and remove the bay leaf, as it begins to taste bitter when cooked for a long time.
• Place the finished duck with potatoes on plates, sprinkle with chopped herbs.

Duck stewed with potatoes in tomato

Ingredients:

• duck – 0.7 kg;
• potatoes – 1 kg;
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomato paste – 1 tbsp. l.;
• peppercorns – 10 pcs.;
• bay leaf – 3 pcs.;
• parsley root – 50 g.

Cooking method

• Cut the prepared duck into pieces, pat dry with a paper towel, removing excess moisture.
• Peel potatoes, carrots, and onions. Cut the onion into half rings, and the potatoes and carrots into cubes.
• In a dry frying pan, fry the pieces of meat until golden brown, then transfer them to a cauldron or casserole dish. Pour boiling water to the level of the meat, simmer at low boil for 30 minutes. During this time the duck should become soft.
• Add potatoes, stir, continue cooking for another 10 minutes.
• Fry the onion in the rendered fat until golden brown, add the carrots and heat them together with the onions. Add tomato paste, stir, keep on fire for 5 minutes. Place in bowl with meat and potatoes. Add enough hot water so that it does not reach the top layers of vegetables. Salt and add spices. Cook until the potatoes are soft.
• Place the stewed duck with potatoes on plates and 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.;
• greenery.

Cooking method

• Wash the duck, trim off some of the fat, then cut the carcass into pieces.
• Peel and wash the potatoes, onions and carrots. Cut the onion into half rings, and the potatoes and carrots into cubes.
• Wash the tomatoes and cut into slices.
• Place the trimmed fat into a dry, heated frying pan. When it melts, add the meat. Fry it on all sides. Transfer the meat to a cauldron or thick-walled pan. Put it on fire. Pour boiling water over the duck (the water should only slightly cover it) and simmer at low boil for half an hour.
• Add chopped potatoes to the duck. Simmer for 10 minutes.
• Using the remaining fat, sauté the onions and carrots in a frying pan. Add tomato slices and stir. When the liquid from the tomatoes has evaporated, transfer the vegetables from the pan to the bowl with the duck and potatoes. Add olives. Add salt and pepper. Simmer until the potatoes are soft.
• Place the finished stewed duck with potatoes on plates and 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.;
• bell pepper – 1 pc.;
• onions – 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 - a pinch;
• green cilantro - a small bunch.

Cooking method

• Wash the duck, cut into medium pieces. Sprinkle with lemon juice and leave to marinate for 1 hour. Fry in a frying pan with butter until golden brown. Transfer to a cauldron. Keep on low heat, covering the cauldron with a lid.
• Peel and wash potatoes, carrots, garlic and onions. Cut the potatoes into large cubes, the onion into half rings, the carrots into slices, and finely chop the garlic.
• Wash the bell pepper, remove the seeds, cut into wide strips.
• Cut the eggplants lengthwise into two halves, then cut crosswise into wide slices. If the cut eggplants have darkened, sprinkle them with salt and leave for 20 minutes. Drain off the released juice and lightly squeeze the eggplants.
• Place onions and carrots in a frying pan with the remaining fat and fry. Add eggplants, stir, cook over high heat for 2-3 minutes. Add tomato paste and heat everything together for 5 minutes.
• Increase the heat under the cauldron. Add chopped potatoes and fry lightly. Pour boiling water so that the water is level with the potatoes. Simmer for 5 minutes.
• Add prepared vegetables and bell pepper to the duck and potatoes. Add salt, black pepper and suneli hops. Simmer until the potatoes are ready.
• Sprinkle the finished stewed duck with potatoes with cilantro.

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.

Of course, chicken is much easier to cook.

It is a more dietary product.

Chicken meat also has such a universal taste that it is impossible to make a mistake in choosing an addition to the neutral taste of this bird.

We must not forget that chicken meat is a more common product not because it is better, but because raising broilers is a more profitable business: chickens provide greater and faster profits compared to raising other birds.

The situation is more complicated when cooking duck with potatoes in the oven.

Even the very combination of two components, fatty duck and potatoes as a source of carbohydrates, can cause outrage and protest from supporters of a healthy lifestyle. But what if it tastes good?

If you follow the measure, you cannot deny yourself the pleasure of eating at least sometimes a piece of unusually tasty meat. There are no rules without exceptions. In addition, duck fat contains fatty acids similar to olive oil, and in general, the vitamin composition of duck meat distinguishes it favorably from chicken meat.

Duck fat helps eliminate carcinogens from the body, which, given modern environmental problems, makes duck a valuable food product.

Duck with potatoes in the oven - basic technological principles

Some people don't like duck meat because of the specific smell. This is not a reason to refuse it, because, as with any type of meat, there are some rules for its selection and pre-processing.

The specific smell of duck meat comes from the gland, which, like chicken, is located on the tail. When starting to cut a carcass, it must be removed first so that during the tarring process it does not release fat with an unpleasant odor. In addition, when choosing a duck, pay attention to the age of the bird. Old ducks have a distinct odor, unlike young birds, and the meat of young ducks is less tough. You can distinguish an old duck from a young one by the rigidity of the breastbone: in a young bird, the keel has a cartilaginous structure and is flexible. The scaly covering on the legs can also tell you whether this particular bird is worth buying.

When choosing duck meat, also pay attention to the breed of bird. Preference should be given to the meat of musk ducks: the ratio of muscle and fat parts in this breed increases significantly towards lean flesh.

Although it is impossible to cook a tasty and juicy duck without using fat: the meat will be tough and dry. Therefore, leave the fat on the carcass, and you can remove its excess after baking.

There are many ways to cook duck with potatoes in the oven, but you don’t have to strictly follow the recipe you found. Most professional chefs are guided by their intuition and the presence of certain ingredients in their kitchen, which gives them the opportunity to be considered true professionals.

1. Recipe for cooking duck with potatoes in the oven in the sleeve

Ingredients:

Orange slices 200 g

Duck, gutted 1.9 - 2.2 kg

Potatoes 0.6-0.7 kg

Garlic 10-20 g

Pepper, salt

Prunes 50 g

Rosemary 5-6 sprigs

Preparation:

Rub the carcass with spices and garlic on top and inside. Place sliced, peeled potatoes and pieces of prunes tightly inside the carcass and sew it up. Cut the oranges into slices and place them together with rosemary sprigs and the carcass in a baking bag. Tie the package tightly and leave it in the refrigerator for 5-6 hours. Bake at 200ºϹ three hours before serving.

2. Recipe for cooking duck with potatoes in the oven in foil, with mushrooms and sour cream sauce

Products:

Potatoes 700 g (net)

Milk 0.5 l

Garlic 40 g

Oil (for frying) 70 g

Milk mushrooms, salted 400 g

Dill, chopped 50 g

Sour cream 250 g

Duck breast 1.2 kg

Parsley, fresh 100 g

Preparation:

Egg yolk, beaten

Preparation:

Prepare the vegetables:

Sweet onions and carrots, washed and peeled, cut finely into cubes; fry the vegetables in duck fat, add a little flour to them and pour in the tomato sauce. Remove the pan from the heat.

Also cut the potatoes boiled until half cooked into cubes. Rinse the soaked beans and boil until half cooked; turn off the stove and leave the beans to cool in the broth.

Peel the blanched tomatoes and peppers and cut into cubes. Cut the pitted olives into rings. Cut the duck flesh into cubes, season with spices and let it sit for half an hour, then fry until half cooked. Finely chop the greens.

Divide all prepared ingredients into portions and place in pots, ¾ of the volume and pour tomato sauce with vegetables, supplementing it with vegetable broth to cover the contents of each pot with liquid. From a layer of finished dough, 1-1.5 cm thick, cut out circles according to the diameter of the pots and brush them on one side with beaten yolk. With the greased side, place the dough on the pots, sealing them tightly along the edges instead of lids. Pour water into a deep pan and place the pots.

Transfer the pan to the hot oven and bake the dish until the water has evaporated and the dough is lightly browned. Take out the baking tray with the pots, grease the dough with the remaining yolk and sprinkle with sesame or cumin if desired. Return the pots to the oven and finish cooking. Serve portioned pots on plates lined with napkins. Serve sour cream separately in sauce boats.

4. Recipe for cooking duck with potatoes in the oven “on a pillow”

Ingredients:

Potatoes 0.5 kg

Duck 2 -2.3 kg

Red currant juice 200 ml

Ground black pepper

Thyme, savory, sage

Red wine 100 ml

Preparation:

Prepare the sauce: combine currant juice with red wine; add sprigs of thyme, sage and thyme to the juice and wine; heat over low heat without letting it boil. Cool the broth to 20-25°C, add honey and stir until completely dissolved. There is no need to boil the sauce: it will come to readiness in the oven, along with the duck and potatoes, giving them its aroma.

Cut the prepared potatoes and onions into slices, lightly salt and season with spices. Cover the pan with oiled foil. Place the onion in one layer and pour the prepared sauce over it. Then lay out the potato slices.

Cut the prepared duck carcass lengthwise in half. Rub the carcass with salt and spices, pour over the remaining sauce and place under a press. Place in the refrigerator for 2-3 hours. When the meat is marinated, place it on the potatoes and bake, covering with foil. 15-20 minutes before cooking, remove the bird from the oven, remove the foil and pour over the sauce in which the bird was marinated. Bake until golden brown.

5. Recipe for cooking duck with potatoes in the oven with cheese and champignons

Product composition:

Duck breast 1.2 kg

Champignons 1 kg

Cheese (hard) 400 g

Tomatoes 600 g

Potatoes 500 g

Spices and herbs

Preparation:

Cut the breast into 200 g slices, across the grain and beat. Treat each portion with spices and refrigerate for a couple of hours.

Line a baking sheet with foil; Grease the foil. Place duck chops on foil. Slice large tomatoes and place on each piece of duck meat. Continue placing peeled and thinly sliced ​​potatoes, sliced ​​champignons, sliced ​​onions and grated cheese on top of the tomatoes. As you layer each layer of ingredients, season with spices if desired. Cover the layer cake with foil and bake for 50-70 minutes, removing the foil a few minutes before cooking to form a cheesy crust. After turning off the oven, sprinkle the dish with chopped herbs and leave to cool for half an hour to serving temperature with the door closed.

6. Recipe for cooking duck with potatoes in the oven, stuffed

Ingredients:

Onion, white 400 g

Juniper berries, dried 20-30 g

Blood oranges 250 g

Potatoes, peeled (large) 0.8 kg

Duck carcass, gutted 2.0-2.5 kg

Chili (powder)

Carnation

Coriander

Allspice and black pepper, ground

Prunes 100 g

Walnut (kernels) 50 g

Garlic 10-20 g

Sour cream 50-70 g

Parmesan 150 g

Preparation:

Choose large potatoes for the dish, even, preferably oblong in shape. Clean it, wash it and cook until done. Take a knife with a short blade and divide each boiled tuber in half, making a transverse, jagged cut. Using a teaspoon, scoop out the middle of each potato half, making a well. Crush the selected pulp using a potato masher. To the resulting puree, add steamed and finely chopped prunes, nut kernels, ground with garlic and sour cream. Stuff the potato halves with this mixture, place them temporarily on a separate dish and start stuffing the bird.

Wash the tarred duck, dry it slightly, remove the gland on the tail, trim the wings to the first phalanx. Break the wings at the first joint, turning them sharply back so that after baking they do not stick out in different directions. Do not trim off the fat: it is useful when baking to give the meat juiciness and softness. Prepare a mixture of salt, ground pepper, juniper berries, cloves and coriander seeds. Grind the dry spices into powder and rub the bird carcass inside and out with the spice powder.

Chop the onion into strips, add 1/2 spoon of sugar and 100 ml of lemon juice or apple cider vinegar. Keep the onions in the marinade for about an hour, then drain the marinade. Remove the zest from the orange, then peel it by removing the membrane and breaking each segment into two or three parts. Combine pickled onions with orange slices and stuff the carcass. If the carcass is large, then increase the amount of onions and oranges: the morning should be packed tightly. Sew up the belly and the hole in the neck. Pack the prepared bird in an airtight bag and leave it for at least 3-4 hours.

Line a wide and deep baking dish with foil, without tearing the edge. Place the stuffed bird in the center of the pan so that you can later place the stuffed potatoes around it. Cover the semi-finished product with foil, pinch the edges tightly and place in the oven preheated to 200ºϹ. 2 hours after the start of baking, remove the pan from the oven, remove the top layer of foil and place the stuffed potatoes around the bird. Place grated cheese in the middle of each potato and pour over the juice that escaped from the duck during baking. Brush the skin of the duck with the honey-mustard mixture. Cover the dish with foil again and bake for 30-40 minutes covered and another 15 minutes without the top layer of foil to brown the potatoes and poultry.

Turn off the oven and leave the duck for half an hour without opening the door. Then remove, remove threads and place on a serving plate.

7. Recipe for cooking duck with potatoes in the oven, with white cabbage and rice

Ingredients:

Ryazhenka 750 ml

Rice, steamed 260 g

White cabbage 0.5 kg

Sweet onions (white) 300 g

Potatoes, small 500 g

Dill and parsley 150 g

Apples, sour 250 g

Young, fatty duck 2.0-2.3 kg

Lemon juice 100 ml

Preparation:

Cut the duck into pieces, rub each of them with salt and spices. Pour lemon juice into a plastic bag and place the carcass with chopped dill in it. Tie the bag and put it in the cold, preferably overnight. Wash and wet the rice thoroughly.

The next day, chop the cabbage and onion into thin strips. Take sweet and sour apples, peel them, cut them into thin slices. Place onions, cabbage, rice, apples and pieces of poultry in layers in a casserole dish. Season the fermented baked milk with spices and salt and pour into the casserole dish. Add water if necessary to cover the contents with liquid. Cover the dish with a lid and place in the oven for 2.5-3 hours, preheated to 200ºϹ. Five to ten minutes before readiness, add chopped herbs and bay leaf.

Duck meat is most suitable for frying and baking.

You can prepare delicious side dishes based on duck fat: do not throw away this valuable product, which also contains many valuable vitamins and unsaturated acids.

In the Russian culinary tradition, there has long been a rule: serve meat with sour sauces. It is acidic additives that promote the digestion of meat and fatty foods.

For duck sauces, don't just use citrus fruits or apples. To diversify the range of duck meat dishes, try adding grapes, cranberries or lingonberries, cherries, and red currants to the duck meat.

How to cook stewed duck with potatoes? It's actually much simpler than it might seem. This dish does not require any special preparation skills. Simple, both in composition and in the cooking process itself. We offer you an easy recipe for stewed duck with potatoes with photos. It will fit perfectly into any culinary kit.

Duck – 1/2 carcass;
Carrots – 1 piece;
Onions – 2 pcs;
Potatoes – 1.5 kg;
Tomato paste – 1.5 tbsp. spoons;
Bay leaf – 2 pcs;
Ground black pepper;
Vegetable oil;
Salt.

Preparation of stewed duck with potatoes:

First, rinse the half duck carcass in cold water and dry it using a paper towel or napkin.

Then you can cut it into large portions.

Now they need to be placed in a frying pan with oil (preheated) and fry on all sides until the duck is covered with a golden crust.

While the duck is roasting, there is time to do the vegetables.
The onion, of course pre-peeled, needs to be cut into half rings.
Peeled carrots need to be cut lengthwise into 2 halves and then cut into half circles.

When the duck is fried, you need to remove it from the frying pan into a separate container. And without removing from the heat, add the onion to the frying pan and fry for 2 minutes. Then the carrots are also sent to the beam, they are sautéed together with the onions until golden brown.

When the vegetables begin to brown, add tomato paste to them. Mix all the contents of the frying pan well, reduce the heat and hold for another 3 minutes, stirring occasionally.

It's time for the potatoes: you need to peel them and cut them into small pieces or slices (as you wish) and place them in a thick-walled saucepan, or better yet, a casserole dish. Pepper the chopped potatoes, add salt and add the fried vegetables with tomatoes. And here you need to put the fried duck pieces. Mix thoroughly.

Now pour the water into the container (there should be enough water to cover the potatoes), add the bay leaf.

Place the pan with meat and vegetables over high heat and wait until it boils. Then reduce the heat to the lowest possible setting. Simmer the dish for 50 - 60 minutes.

Stewed duck with potatoes is ready!
Enjoy your meal!

During the cold season in a continental climate, people often crave nourishing and nutritious food, especially for people engaged in heavy physical labor (not everyone sits in offices, in fact).

Duck meat, although quite fatty, still contains a lot of useful substances, so it is quite suitable for preparing hearty and nutritious dishes that give energy. In summer or on warmer days, with prunes, and in winter you can with potatoes - it will be satisfying and tasty. This dish is perfect for a family lunch on the weekend. It is preferable to cook musk ducks or mullards (hybrids with musk duck), the meat of these subspecies is more tender and less fatty. Of course, it is better to eat dishes made from waterfowl meat no more than 2 times a week.

Stewed duck with mushrooms and potatoes

Ingredients:

• duck – 1 pc. weighing about 2 kg;
• potatoes – 5-8 pcs. medium size;
• fresh mushrooms (white, champignons, oyster mushrooms) – 300-500 g;
• onion – 1 pc.;
• dry spices (pepper, cloves, bay leaf, coriander, ginger, fennel);
• garlic – 2-5 cloves;
• a little vegetable oil;
• various fresh greens;
• lemon for pickling – 1 pc.;
• hot red pepper.

Preparation

Separate the head, neck, back and wing tips, as well as the giblets from the carcass (this will be used for soup). The scent glands on the tail must be cut out. We cut the rest of the carcass into pieces (with bones) that are convenient for eating. Marinate this meat with a mixture of lemon juice, a small amount of hot red pepper + 2 cloves of garlic (chopped). We marinate for at least 3 hours to, in some way, change the specific taste of duck meat. When the duck meat has been marinated, place it in a colander and rinse so that the taste of the dish is not sour. Then transfer to a clean napkin.

In a cauldron, fry the onion, quartered into rings, in oil until golden brown. Add the duck pieces and fry everything together until the meat changes color, then reduce the heat and simmer until almost done (about 1 hour), adding water and stirring if necessary.

About 20 minutes before readiness, add sliced ​​potatoes and mushrooms (not too small). Simmer with added spices. Before serving, cool slightly and season with chopped garlic and herbs. This dish is well served with various vegetable pickles, as well as a glass of berry liqueur.

Using the same products and recipe (see above), you can cook duck with potatoes in portioned pots.

As Madame Julia Child, an American chef and TV cooking show host, said: “Everyone can cook in the French style, the main thing is to have the correct and clear instructions with you.” Following the advice of the great woman, who at one time revolutionized the way Americans think about cooking, we will present several ducks with potatoes. We hope these tips will be your best helpers in the kitchen. The dish we are going to talk about today is suitable for any occasion. You can serve it for lunch with your family or pleasantly surprise guests at a gala dinner dedicated to some festive event.

“Home-style roast” with duck meat and potatoes

Some housewives, having negative experiences behind them, claim that duck meat is too tough, so they flatly refuse to buy it. But the prevailing opinion is wrong - this is a simple example of how, having been burned once, you can avoid going near the fire for the rest of your life. We want to dispel this myth. After trying the home-style roast recipe, you will be convinced that the dish with duck turns out 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 you don’t have any, use frozen)
• three cloves of garlic
• bay leaves
• olive oil - six tablespoons
• glass of homemade tomato juice
• ground pepper - optional

Cooking method:

This simple recipe will be useful not only for women who combine different roles - mothers, wives, daughters and workers - but also for men who either live alone or want to surprise their friends or loved one with their culinary skills. “Home-style roast” with duck and potatoes - although a primitive dish to prepare, it is very tasty.

As usual, start by cutting the bird: remove the giblets and internal fat, then singe 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 heated olive or other vegetable oil. If you are not worried about your figure, use lard or fat. This makes the meat even more tasty, with a characteristic aroma and a beautiful golden crust.

When done, transfer the pieces of poultry to a thick-bottomed pan, pouring tomato juice over them. Then saute the onions, cut into thin half rings; as soon as they begin to lighten, add the peeled and crushed garlic using a press. Now place the vegetables in a bowl with the duck, add a little bay leaf, ground pepper and table salt. Turn on low heat, cover the pan with a lid and simmer the dish for a little less than half an hour.

The recipe comes to its logical conclusion. Just a little wait and the delicious roast will be ready. So, peel the potatoes and cut them into four equal parts. Then heat the oil in a frying pan and lightly fry the vegetable, if desired, sprinkle it with your favorite seasonings, which will give the dish a special aroma. Combine the potatoes with the rest of the ingredients and place the dish in the oven. The roast should simmer at 200 degrees for about 20 minutes. At the very end, chop the greens as finely as possible - dill, parsley or cilantro - and sprinkle the food with it.

If you don't have one or another ingredient, don't be afraid to change the recipe a little to suit your needs. For example, if there is no tomato juice, take regular paste and dilute it with warm boiled water. And instead of duck, you can buy chicken or goose, but that, as they say, is a completely different story. We hope the roast with potatoes will exceed all 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 up your alley. Duck baked with potatoes and vegetables is prepared extremely simply, the only thing is not too quickly, 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 be met!

Ingredients:

• five garlic cloves
• one medium duck
• seven potatoes
• fresh thyme and rosemary
• you can add basil if you wish
• salt
• 25 milliliters vegetable oil
• three small tomatoes

Cooking method:

When going to the store or market, try to purchase a finished bird, that is, completely plucked and gutted. This way you will save a lot of precious time, which you can devote to yourself. When you get home, rinse the duck under the tap and dry it. Then brush the insides and skin with salt and ground black pepper, finely chop the fresh herbs and sprinkle them over the bird.

Now peel the garlic and divide each clove into two parts with a knife, then stuff it into the duck. Cover the baking sheet with a large piece of foil greased with vegetable oil. Place the carcass in the middle, and around it - potatoes, cut into small pieces. Wrap the foil as tightly as possible and place the dish in the oven, preheated to 200 degrees. After about forty minutes, remove the food.

It came to the tomatoes: cut them into cubes of the same size and place 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 generously over the bird and, again wrapping it in foil, place it in the oven for another 60 minutes.

After this time, set the table. The dish turns out incredibly aromatic, with an unusual taste that herbs give it. Thyme has a pungent and strong aroma, and not a single dish of Italian cuisine is complete without rosemary. These ingredients will add piquancy to the duck, just be careful not to overdo it, otherwise you will ruin the meat.

Juicy duck with mayonnaise and baked potatoes

The duck recipe includes mayonnaise, which is used to coat the bird. Due to this, a delicate, soft and golden crust appears. If you like spices, add some fresh basil, thyme or rosemary. Suitable dry spices include turmeric, ground black or red pepper. 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 the dish. But every business has its own subtleties. We start as usual: after washing and drying the duck, rub it with salt and ground pepper. Please 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 seasonings 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 it with your hands. Place the bird in the middle of the dish and work on the potatoes. Peel it, rinse and cut into not too thick circles, then cover 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 prepared with or without foil. The film just helps protect the bird from burning, so we still recommend covering the duck with it. Pour just a little boiled, but not very hot water onto a baking sheet. Place the dish in the oven, preheating it to 200 degrees. Time it for an hour and a half, and then take out your creation and pour it with fat, which by this time should be released from the bird. Don't cover it with foil again, but put it back in the oven. Thanks to such simple “machinations,” a beautiful golden brown crust is formed.

Duck meat with potatoes and prunes

Duck goes well not only with vegetables, but also with dried fruits. Let's 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 ingredients. A delicious meal is guaranteed!

Ingredients:

• duck up to two kilograms
• one large onion
• eleven potatoes
• 300 grams of prunes
• sour cream packaging
• several sprigs of cilantro
• 15 grams of fresh dill

Cooking method:

If you pick up this recipe, consider that half the work is already done: following clear instructions, you will learn how to cook duck no worse than professional chefs. The main thing is patience and a little practice. Well, let's get started?

First, rinse the potatoes well and place them in a saucepan with lightly salted water, boil until fully cooked. Then peel it and cut it into small cubes. Now pour boiling water over the prunes and let it sit for at least fifteen minutes. Rinse dried fruits and dry them with paper towels. Combine both ingredients in a bowl, sprinkle them with salt and mix well. Stuff the duck with the resulting mass, and sew up the hole with thread or secure it with wooden toothpicks.

Pour sour cream or cream, depending on what you are using, into the baking sleeve and place the bird here. Place the dish in a preheated oven (optimal temperature 185 degrees) and cook for about an hour and a half. While the meat is simmering, cut the onion into thin rings and fry in oil, and chop the dill and cilantro as finely as possible.

After the specified time has passed, remove the duck, cut the sleeve and pour the liquid onto a baking sheet. Place golden onions around the carcass and keep the dish in the oven for another fifteen minutes. Before serving, 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 duck with potatoes not in a 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 dish. This will make the dish more juicy and tender.

Duck “Russian style”

Many professional chefs are against stuffing a duck, explaining that during the baking process, by the time the filling “arrives,” the meat will 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 person doesn’t like this or that recipe, this does not mean at all that everyone else should safely forget about it.

Some people love duck with fruit, while others prefer a more standard approach. We suggest sticking to the golden mean - food should not be boring. Bird with potatoes and sauerkraut is not very original, but very appetizing! The fat, rendered from the duck, gives other products a special aroma and mild taste.

Ingredients:

• kilogram of sauerkraut
• big duck
• two handfuls of prunes
• 500 grams of potatoes
• olive oil
• four slices of flavored bacon
• two onion heads
• bay leaf and spices

Cooking method:

We won't explain too much about what to do with the duck - rinse it and dry it. If you want to get 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 take note if you are using a defrosted product. This method will help get rid of excess moisture.

When starting to cook, peel the potatoes and cut them into circles, the onion into half rings, and the bacon into thin strips. Once the oven has heated to at least 180 degrees, place the buttered bacon in a heatproof dish or baking tray, then the cabbage and prunes on one side, and the potatoes on the other. Sprinkle the food with spices and onions on top, add a little bay leaf.

Stewed duck with potatoes turns out very soft and juicy. The dish is served for lunch or dinner (no separate side dish preparation is required). Stewed duck is well complemented by fresh vegetable salads, pickled vegetables and mushrooms.

Ingredients

Duck 2 kg.Potatoes 1 kg.Carrots (large) 1 PC.Onion (large) 1 PC.Bay leaf 3 pcs.Water 1/2 cup Salt to taste Ground black pepper to tasteVegetable oil for frying

How to cook

Cut the duck into portions, add salt and pepper, and fry on both sides in a deep, large frying pan until golden brown. Pour water into the pan, close the lid and simmer on low heat for an hour and a half, turning the pieces periodically (the meat should become soft).

Coarsely chop the carrots and onions, fry in vegetable oil, add to the duck, add bay leaf, stir. Chop the potatoes coarsely, put them in a frying pan, add salt and pepper to taste, mix gently and simmer with the lid closed and on low heat until the potatoes are ready. Place the duck and potatoes on a large platter and serve.

Duck does not cook quickly, so choose a thick-walled cast iron frying pan for stewing, preferably with a non-stick coating. In such a frying pan the duck will cook much faster.

Before frying, the frying pan should be lightly greased with vegetable oil; a lot of fat will be rendered from the duck, in which it will be stewed.

If the duck meat is easily pierced with a knife during cooking, then it is almost ready and you can add vegetables, including potatoes.

Such a seemingly simple dish at first glance, like one, has many of its own cooking secrets. it turns out very tasty if you stick to them, these little secrets are suitable for cooking duck in a pan on the stove, in a cauldron, in the oven or in a slow cooker. The first and most important rule is that the duck must not only be fresh, but also not too old, since its meat is tougher.

Moreover, if we compare store-bought duck, sold in supermarkets, with domestic duck, the meat of the former is softer and does not have such a pronounced smell. The domestic duck, even though it is a poultry, still has a gamey smell.

Secondly, if you have time, then before stewing or baking, it is advisable to soak the duck in a sour-salty solution, which will not only make the meat softer, but also remove the smell.

When stewing duck with potatoes, in addition to potatoes, onions and carrots, you can add other products to the dish. Mushrooms and prunes are ideal. If we talk about stewed duck with potatoes in the oven, then fresh apples, cut into slices, will be just right.

Today I want to show you how to prepare stewed duck with potatoes - step-by-step recipe with photos.

Ingredients:

• Onion - 1 pc.,
• Carrots - 2 pcs.,
• Potatoes - 5-6 pcs.,
• Sunflower oil,
• Bay leaf,
• Salt,
• Spices.

Stewed duck with potatoes – recipe

To stew duck with potatoes, you need to divide it into parts. This is usually done with a sharp large knife or a small hatchet. First, the wings and legs are cut off. Next, the duck carcass is cut into small pieces.

After this, the duck parts should be rinsed well with cold water. To remove odor, it can be soaked in brine for about 5 hours (you can leave it overnight). Add half of freshly squeezed lemon juice and 1 teaspoon of salt to one liter of cold water.

Dry the prepared duck pieces before frying to remove excess moisture with napkins. In vegetable oil, heated in a deep frying pan, fry the duck, turning, until golden brown. Place the fried duck pieces in a saucepan, duck pot or saucepan. Fill the meat with water so that it covers it by 5 cm.

Add spices, salt and bay leaf. Simmer the duck over low heat.

While it is stewing, grate the carrots on a fine grater and dice the onion. In total, the duck should be stewed with onions and carrots for about 1 hour to become soft.

Cut into slices and add it to the pan with the duck and vegetables after this time.

Simmer the potatoes and duck for another 30 minutes. During stewing, you can add a little water if you like your stewed potatoes with enough gravy.

Stewed duck with potatoes is served as a hot main course along with salads. Having laid out the dish on plates, you can sprinkle it with fresh herbs. Enjoy your meal. I will be glad if this recipe for stewed duck with potatoes Did you like. And finally, I would like to add that using this technology you can stew not only duck with potatoes, but also goose, chicken,

Seal

Nourishing, 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. This dish will be an indispensable option for a good dinner or holiday table.

A delicious roast for Christmas or any other holiday. Its main advantage is that duck in tomato sauce does not require pre-marination. This will save a lot of time.

Roast duck with potatoes in a frying pan

Roast duck and tender potatoes deserves attention. A hearty meal will surprise guests on any occasion. Soft duck meat, infused with the aromas of spices and vegetables, turns out 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:

Before cutting the duck into medium portions, prepare it. Rinse thoroughly under running water and dry with paper towels. Divide into small parts.

Heat the frying pan. Fry the meat in vegetable oil, turning alternately, on both sides until golden brown.

Peel the onion, wash and finely chop. Place it in the pan in the duck fat that was rendered while frying the duck. Sauté over medium heat.

Prepare the sauce. Mix homemade or store-bought tomato paste with water (0.5 cup) and add spices to taste. For example, basil or bay leaf.

Place the duck in the pan and pour the sauce over it. Cover with a lid and simmer over low heat for 35-40 minutes.

Meanwhile, wash and peel the potatoes. Fry in vegetable oil for 10 minutes. Add spices and dried herbs.

Place the duck with tomato sauce and onions on a baking sheet. Add potatoes and squeezed garlic on top.

Place the meat and vegetables in the oven for 15-20 minutes until fully cooked.
Serve the dish slightly cooled. Place a few pieces of meat and potatoes on plates, pouring plenty of sauce over them. The dish turns out very tasty and aromatic. Once you try it, you will cook it again and again.

Use greenery as decoration. Sprinkle with finely chopped green onions or add sprigs of dill. To add zest to the dish, pour squeezed lemon juice over the finished duck. If desired, the dish can be supplemented with bell peppers, 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 the meat. The main rule is that the bird carcass should be well thawed by the time the recipe begins.

What you will need:

• duck carcass – 1 pc.;
• coarse salt;
• fresh or dried thyme - a bunch;
• potato tubers – 1.5 kg;
• onion heads – 1.5 pcs.;
• ground black pepper – 3-4 pinches.

Cooking process:

1. Rinse the duck. Wipe away moisture with a paper towel. Rub with coarse salt. Place a bunch of thyme inside. Place on a greased ceramic baking tray. Cook in the oven at 290℃ for 20 minutes. The carcass will be golden brown on top, but not cooked enough inside. That's how it should be.
2. Peel the potatoes. Place in a large saucepan. Do not cut the tubers into pieces, use them whole. Pour boiling water over it. Cook until done. The tubers will be soft, but will not fall apart. Drain off all liquid.
3. Remove the duck carcass to a plate. There is fat left in the pan. Do not pour it out under any circumstances. Fold the tubers into the fat.
4. Peel the bulbs. Rinse. Cut into large pieces. In slices or half rings. Add to potatoes. Stir the mixture into the fat. Add some salt. Sprinkle with ground pepper.
5. Cut the duck into portions. Place among the vegetables on a baking sheet. Bake in an oven already preheated to 290℃ for 25-30 minutes.

Roast duck with potatoes in a roasting pan, straight out of the oven

An easy way to cook roast duck with potatoes is in a cast iron duck pot. The prepared dish tastes like food from a village stove. Just like in the old days. Grandmothers cooked in cast iron. It's the same here. Stewed meat plus vegetables – aromatic and appetizing.

To prepare the 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:

1. Clean the bird. Remove skin and excess fat. Cut the meat.
2. Preheat the cast iron duck pan thoroughly. Pour in oil. Place the bird. Fry. Stir. The meat will release a lot of fat and juice. Add more salt. Sprinkle with pepper mixture.
3. Fry until the bird is browned. Then add chopped onion. Stir. Continue frying for 3-4 minutes. Add grated carrots and garlic through a press. Stir. Fry for 10 minutes.
4. After frying, pour hot water over the meat and vegetables. You need enough water to cover the food. Add bay leaf. Reduce heat to minimum. Close the duck pot with a lid. Wait 30 minutes.
5. Peel the potatoes. Rinse. Cut into large cubes. Place on the duck. Taste the broth for salt. Add salt if necessary.
6. Simmer with the lid closed for 20 minutes. After this time, turn off the heat. But do not open the lid of the duckling pan for another 25-30 minutes. Roast duck with potatoes will be tastier.

Roast wild duck: cooking rules

Tender meat with a crispy skin - perfectly cooked duck. How to bake wild duck? The secret is simple - first remove the tail from the carcass. This is a tail with flesh around it. There the bird stores special glands that emit a characteristic odor.

So, here is a recipe for how to make roast wild duck. Prepare the 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:

1. Cut the duck into pieces. Alternatively, you can use duck thighs. Sprinkle the pieces with spices, ground pepper, and salt. Rub on all sides. Grate the zest from the tangerines on top. Add olive oil. Pour the juice of 2-3 tangerines over the pieces. Place the mixture on a baking sheet.
2. Bake in the oven at 170℃ for 2 hours. Turn the pieces over every 15 minutes.
3. Peel the potatoes. Wash the tubers. Fill a saucepan with hot water. Boil until half cooked. Place on another baking sheet. Drizzle with olive oil. Place pieces of butter among the tubers. Salt and pepper. Pour in wine vinegar and juice from 2 tangerines. Stir. Press down a little without breaking the tubers completely.
4. Cook the potatoes in the oven at 200℃ for 45 minutes.
5. Peel the bulbs. Cut into large pieces.
6. Cut the pulp from the apples. Cut each piece into 2-3 fragments.
7. Cut each tangerine into 4 pieces.
8. Place onions, tangerines, and apples between the pieces of duck. Bake at 200℃ for 20 minutes. When serving, serve the pieces of meat with potatoes.

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 strong steam generation, the duck will soften well.

What to take:

• duck – half the carcass;
• potatoes - 10 medium tubers;
• carrots – 1 pc.;
• onion – 1 pc.;
• greens (onions, parsley);
• salt, spices - to taste.

How to cook:

1. Rinse the bird carcass. Dry. Cut into portions. The soup set (back, breast) may not be used.
2. In the multicooker, set the “Frying” mode for 20 minutes. Place pieces of meat without oil, skin side down.
3. For now, take care of the vegetables. Chop the potatoes coarsely. Cut the carrots into rings or strips. Onion – finely or in half rings. Chop the greens.
4. Open the slow cooker. Turn the bird pieces over. Did you lose a lot of fat? If desired, drain some.
5. Place chopped vegetables on top. Salt and sprinkle with spices.
6. Switch to simmer mode for 40 minutes. Before serving, sprinkle the roast duck with herbs.

Roast duck with potatoes in a cauldron, rustic style

What does it mean to cook duck with potatoes in a country style? In a cauldron. Outdoors. Instead of an oven there is a fire. The cauldron is placed on top. The products are imbued with a smoky aroma and become very tasty. Words can't describe it.

Take the following products:

• 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.

Preparation steps:

1. Prepare your ingredients. Peel and rinse the vegetables. Cut potatoes into halves, large tubers into quarters. Chop the onions and carrots. Rinse the bird, cut into portions along the joints of the carcass.
2. Place the bird skin side down on a dry cauldron. Leave until parts are golden brown on the bottom. Turn it over. Fry again until the skin is golden brown. Remove the pieces to a plate. Add some salt. Leave it aside for now.
3. Divide the rendered fat into approximately two parts. Leave one in the cauldron. Pour 5-6 spoons into a cup.
4. Place the tubers in a cauldron to fry until golden brown on all sides. It is better to fry in two steps. This way, each tuber will be well fried and acquire the necessary consistency. It will be soft on the inside and crispy on the outside.
5. Remove the potatoes to a separate bowl. Drain the oil completely from the cauldron. Wipe the cauldron with a paper towel. Wrinkle up the towel to avoid getting burned on the hot surface of the cauldron.
6. Pour the remaining 5-6 spoons into the cauldron. Sauté the onion on it for 3-4 minutes. Add carrots. After 1-2 minutes, add the cabbage. Stir. Fry for 2-3 minutes.
7. Add some hot water to the vegetables. So that the water barely covers the vegetables. Place the duck pieces skin side up on top. Close the lid. Cook for 7 minutes.
8. Place potatoes on top. Simmer covered for 10 minutes. After this time, add a little more water. Cook for 20 minutes. Roast duck with potatoes in a cauldron is ready. Serve the dish however you like. Enjoy your meal!