Recipe for roast duck in the oven. Delicious home-style roast duck - a step-by-step recipe with photos on how to cook a bird in a pot with potatoes in the oven. How to cook roast duck with potatoes in the oven

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:

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.
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.
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.
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.
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:

Clean the bird. Remove skin and excess fat. Cut the meat.
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.
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.
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.
Peel the potatoes. Rinse. Cut into large cubes. Place on the duck. Taste the broth for salt. Add salt if necessary.
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:

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.
Bake in the oven at 170℃ for 2 hours. Turn the pieces over every 15 minutes.
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.
Cook the potatoes in the oven at 200℃ for 45 minutes.
Peel the bulbs. Cut into large pieces.
Cut the pulp from the apples. Cut each piece into 2-3 fragments.
Cut each tangerine into 4 pieces.
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:

Rinse the bird carcass. Dry. Cut into portions. The soup set (back, breast) may not be used.
In the multicooker, set the “Frying” mode for 20 minutes. Place pieces of meat without oil, skin side down.
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.
Open the slow cooker. Turn the bird pieces over. Did you lose a lot of fat? If desired, drain some.
Place chopped vegetables on top. Salt and sprinkle with spices.
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:

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.
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.
Divide the rendered fat into approximately two parts. Leave one in the cauldron. Pour 5-6 spoons into a cup.
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.
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.
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.
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.
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!

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:

Wash the bird carcass thoroughly in warm water, soak up the moisture with paper towels, and place on a plate.
Remove the peel from the garlic cloves, pass through a press or grate on a fine grater.
Prepare the marinade in a deep bowl: mix mayonnaise, garlic, salt, pepper.
Rub the duck with mayonnaise inside and out, leave for 30 minutes. for soaking.
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.
Peel the apple, remove the core, cut into small pieces. Place the apples inside the carcass.
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.
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.
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.
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:

Rinse the bird thoroughly with water, dry with a towel, and place on a plate.
Prepare the marinade: whisk pepper, salt, sugar, oil, paprika, rosemary in a bowl.
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.
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.
Chop the garlic and mix with the potatoes. Season with salt, pepper, and spices.
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).
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).
Wrap the pan in a large baking sleeve and tie it so that the bird is thoroughly baked in its own juices.
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.
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:

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.
Prepare the marinade: whisk the sauce, chopped ginger and garlic, honey, lemon juice, pepper, and salt into a deep bowl.
Rub the marinade over the bird on all sides and inside.
Place the duck in a baking sleeve, pour in the remaining marinade and refrigerate for 3-9 hours.
Without removing the duck from the sleeve, place it on a baking sheet, breast side down. Place the baking sheet in a preheated oven.
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.

Description

Roast duck is a delicious dish that is perfect for a family dinner. Your family will certainly appreciate the dish, even though it is very easy to prepare. If you wish, you can make a treat for the holiday and pleasantly surprise your guests. And so that no questions arise during the cooking process, we have prepared for you a step-by-step recipe with photos that will save your time. All the ingredients go well together and are easy to find in stores.
The main ingredient of today's dish is duck. You can buy it at any supermarket. Although this product is high in calories, it is worth trying in this dish with potatoes, carrots and hot red pepper. And we will cook first in a frying pan, and then in a pot. This way the delicacy will cook well and evenly.
Don't waste time! Today we will tell you how to deliciously cook roast duck with potatoes in the oven at home. We recommend that you read the recipe and step-by-step photos in more detail.
Let's start cooking together!

Ingredients

Roast duck - recipe

Prepare the necessary ingredients. Take the duck (we use boneless breast) and cut it into pieces. Then rinse and dry with paper towels. Pour vegetable oil into the frying pan and place it on the stove. Preheat and fry the bird over medium heat on all sides.

Peel and wash the onions. After this, cut into small pieces and place in a frying pan to fry. Mix the ingredients.

After 10 minutes, add 5 tablespoons of soy sauce. Salt and pepper to taste. Simmer for about 7 minutes. Stir occasionally.

Meanwhile, peel and rinse the potatoes. Cut into cubes as shown in the step-by-step photo.

Peel and wash the carrots too. Cut the vegetable into slices.

Place all ingredients in a baking pot and add 2 cups of water. Cover with a lid and place in an oven preheated to 200 degrees for about 60 minutes.

After the specified time, remove the food from the oven and place on serving plates. That's all, delicious roast duck with home-made potatoes is ready! Serve hot with fresh vegetables, mushrooms or sour cream. We hope that you will prepare this dish more than once using our step-by-step recipe with photos. Bon appetit!

Ideally, any dish should be prepared correctly and according to the recipe. Especially if you need to cook juicy and soft duck. Unsurpassedly delicious, it turns out baked with potatoes in the oven. The recipe for duck with potatoes is simple and accessible, but requires careful adherence to step-by-step instructions.

Juicy duck with potatoes, baked in a sleeve

Using the proposed recipe, you can very easily prepare a delicious duck for a home dinner, and the culinary sleeve will help you with this. You put poultry meat with potatoes and seasonings in it, bake it - and dinner is ready, only the duck needs to be marinated for an hour. You can marinate the bird in advance, because it stores well in the refrigerator, and then simply bake it in the evening.

Cooking time – 2 hours.

Servings – 6.

2 hours 35 min. Seal

Bon appetit!

Soft duck with potatoes, baked whole in foil

You are offered a recipe for preparing a very tasty dish for the holiday table from duck with a side dish baked in foil. This dish has many advantages, only the duck for it must be young, and the foil will make the bird very juicy. To get an appetizing crust, be sure to grease the duck with sweet dressing.

Ingredients:

Duck – 1 pc.
Potatoes – 10 pcs.
Apples (optional) – 5 pcs.
Salt – 2 tbsp. l.
A mixture of peppers and spices for meat - 1 tbsp. l.
Garlic – 6 cloves.
Honey or jam – 1 tbsp. l.

Cooking process:

First prepare the duck carcass for roasting. Remove any remaining feathers, rump and excess fat.
Then rinse the carcass well and dry with a towel. Make several shallow cuts into the skin around the breast area to render out the fat and create a crispy crust.
Rub the duck inside and out with salt, spices and chopped garlic. Then wrap the carcass in foil and place it in the refrigerator for one hour (at least) to marinate.
Stuff the marinated duck (optional) with halves of peeled apples mixed with thyme and rosemary.
Wrap the prepared duck again in a piece of foil, place on a baking sheet, and bake in the oven at 200°C for one hour.
During this time, peel the potatoes, chop them into circles, place them in a separate bowl and sprinkle with salt and spices to your taste.
After an hour of baking, remove the duck from the oven, unwrap the foil on top and pour the duck fat over the sliced potatoes.
Place the potatoes on a baking sheet with the duck and continue baking everything at 180°C for another 40 minutes, without covering with foil.
In a cup, mix a spoonful of honey or jam with chopped garlic and soy sauce or fresh orange juice.
Remove the duck from the oven and spread with the prepared aromatic mixture.
Continue baking for another 10-15 minutes until the baked duck is golden brown.
Then turn off the oven and leave the dish in it for another 20 minutes.
Transfer the cooked duck with potatoes to a large dish, decorate with fresh herbs and serve.

Bon appetit!

A simple and tasty recipe for duck with apples and potatoes

Here is a recipe for roasting a large domestic duck. This tasty and satisfying dish will wonderfully decorate any holiday table. You need to marinate a large duck for at least a day and bake it in the sleeve. The recipe calls for using pomegranate sauce, stuffing the carcass with apples and brushing with a sweet dressing of honey and soy sauce.

Ingredients:

Large duck – 2.7 kg.
Apples – 5 pcs.
Potatoes – 10 pcs.
Garlic – 6 cloves.
Pomegranate sauce – 6 tbsp. l.
Soy sauce – 2 tbsp. l.
Honey – 2 tsp.
Salt, a mixture of peppers and Provençal herbs to taste.

Cooking process:

First, prepare all the necessary ingredients to prepare this delicious dish. For stuffing, take apples of a firm variety with sourness, and choose spices to your liking.
Rinse the duck carcass well, removing any remaining feathers with tweezers, and dry with a paper towel. Then sprinkle it with salt, spices and spread with pomegranate sauce.
Place the carcass in a deep bowl, cover with cling film and place in a cold place for marinating for a day.
The next day, re-spread the marinated carcass with pomegranate sauce and stuff it with halves of peeled apples. Secure the bird's belly with toothpicks, wrap the tips of the legs and wings with foil so that they do not burn during baking.
Peel the potatoes, rinse and chop into slices.
Cut the peeled garlic into thin slices.
Place the chopped potatoes in a bowl, add salt, herbs de Provence, garlic cloves and stir.
Place the prepared duck and potatoes into the cooking sleeve (put the potatoes into the sleeve on both sides) and secure the ends of the sleeve tightly with clips.
Bake the duck in the oven at 200°C for 2 hours.
After this time, cut the sleeve on top, spread the duck with a mixture of honey and soy sauce, pour over the juice that was obtained during baking, and put it back in the oven for 15–20 minutes, increasing the temperature to 220°C to bake a golden crispy crust. Brush the duck with the mixture several times.
Place the baked duck with potatoes on a beautiful dish and serve.

Eat for your health!

How to deliciously bake duck pieces with potatoes?

With this recipe you can quickly prepare a delicious dinner of duck meat and potatoes. The duck is cut into small pieces, which allows the dish to be prepared in one hour. The recipe is simple.

Ingredients:

Duck – ½ carcass.
Potatoes – 5–7 pcs.
Mayonnaise – 3 tbsp. l.
Vegetable oil – 100 ml.
Mustard and ground paprika - 1 tsp each.
Salt and pepper - to taste.

Cooking process:

Cut the duck meat with bones into small pieces and place in a bowl.
In a cup, mix mayonnaise with table mustard and dry paprika.
Sprinkle the duck pieces with salt to your taste, add mayonnaise and spices to it and mix well.
Place the meat in a cool place to marinate for 2 hours.
Peel the potatoes, rinse and cut into circles up to 1 cm thick.
Sprinkle the chopped potatoes with salt and pepper and stir.
Grease a baking dish (take one with high sides) with vegetable oil and place a layer of prepared potatoes in it.
Place the marinated duck on top of the potatoes.
Cook the duck with potatoes in the oven at 200°C for 1 hour. First set the temperature to 140°C, then gradually increase to 200°C.
Sprinkle the prepared dish with chopped fresh dill and serve.

Bon appetit!

Step-by-step recipe for cooking duck with potatoes and mushrooms

In this recipe, you are invited to bake a duck in the oven with potatoes, stuffing it with mushroom filling. Duck meat goes well with various fillings according to its taste, and the option with mushrooms and potatoes will make this dish a wonderful treat, both for a holiday and for a regular dinner table. Any mushrooms are suitable. It is suggested to rub the duck with ghee, which will give it an unusual taste, and it is not necessary to marinate the bird.

Ingredients:

Duck – 1 pc.
Potatoes – 5–7 pcs.
Mushrooms – 500 g.
Onion – 1 pc.
Honey – 1 tbsp. l.
Ghee, salt and pepper - to taste.

Cooking process:

Peel and wash the mushrooms, cut them into medium pieces.
Peel the onion and chop it finely.
In heated butter, fry the mushrooms and onions until tender.
Peel the potatoes, rinse and cut them into halves. Boil the potatoes a little in salted water.
Rinse the duck carcass well and remove all liquid with a kitchen towel. Then salt the duck to your taste, sprinkle with pepper and rub with melted butter (butter can be melted in the microwave).
Place the mushroom filling tightly into the duck's belly and secure it with toothpicks or sew it up.
Grease a baking sheet or baking dish with vegetable oil and place the stuffed duck on it. Place peeled potatoes around the carcass.
Bake the duck in an oven heated to 180°C for 1.5 hours, periodically basting it with the juice that collects on the baking sheet.
15 minutes before the end of baking, brush the duck with honey to create a crispy, golden brown crust.
Place the roasted duck with mushrooms and baked potatoes on a beautiful dish and serve.

Bon appetit!

Juicy duck stuffed with potatoes

In this recipe, you are asked to stuff the duck with potatoes, which, unlike other vegetable apple fillings, will allow you to immediately get both meat and a side dish for dinner. It is best to bake duck in foil. The amount of potatoes depends on the size of the carcass, and they also need to be fried. Marinate the bird in a fragrant lemon-garlic sauce.

Ingredients:

Duck – 1 pc.
Potatoes – 4–6 pcs.
Mayonnaise – 2 tbsp. l.
Lemon – ½ pc.
Garlic – 4 cloves.
Salt to taste.

Cooking process:

Prepare the bird carcass for baking. Remove the neck and entrails from poultry. Rinse the duck well and remove any remaining feathers with tweezers, then dry it with a paper towel.
In a cup, mix mayonnaise with lemon juice and chopped garlic.
Sprinkle the duck with salt to your taste and rub with the aromatic sauce. Then cover the bird with cling film and place it in the refrigerator to marinate for 2 hours.
During this time you can prepare the filling. Peel, rinse and chop the potatoes into small cubes, as for soup. Salt the potatoes and sprinkle with spices to your liking.
Fry the potatoes until golden brown in hot sunflower oil.
Stuff the duck tightly with fried potatoes and sew up the belly with strong thread or secure with toothpicks.
Wrap the stuffed duck in foil and place on a baking sheet, preferably with high sides, so that juice and fat do not leak out.
Bake the duck at 190°C for 2 hours.
Towards the end of baking, open the foil on top to obtain a golden crust.
Transfer the finished duck with potatoes to a dish, pour over the fat and juice and serve.

Bon appetit!

Delicious duck baked with cabbage and potatoes

Duck meat is a delicacy, but dishes from it are quite simple to prepare. We offer you an exquisite recipe for roasting duck with potatoes and cabbage. If you prepare it with red cabbage and new potatoes, the dish will be worthy of a restaurant menu. This dish is prepared from duck breast and served with aromatic orange sauce.

Ingredients:

Duck breast – 4 pcs.
Red cabbage – ½ head.
Potatoes – 5 pcs.
Onion and orange – 3 pcs.
Butter – 2 tbsp. l.
Liqueur – 2 tbsp. l.
Garlic – 2 cloves.
Meat broth – 0.3 l.
Water – ½ tbsp.
Vegetable oil - for frying.
Salt and fresh parsley - to taste.

Cooking process:

We wash the duck breast, dry it with a paper towel and make mesh-shaped cuts along the surface of each piece (from the meat side, not the skin side).
Peel the garlic, potatoes and onions. Chop the garlic cloves and onion into thin rings.
Fry the duck breast in hot vegetable oil for 2 minutes over high heat on the skin side, and for 1 minute over medium heat on the other side. Place the fried duck on a baking sheet or in a dish lined with foil and salt to your taste.
In the same frying pan, fry the chopped onion and garlic and transfer them to the meat.
Wrap the foil tightly.
Bake the duck in the oven at 180°C for 25 minutes.
Boil potatoes for 15 minutes in salted water. Then fry it in hot butter for 5 minutes until cooked. Sprinkle the fried potatoes with finely chopped parsley and stir.
Shred the red cabbage into thin strips, sprinkle with salt and simmer in butter for 15 minutes over low heat until tender.
Lastly, prepare the sweet, aromatic sauce for the duck. Peel one orange. Squeeze the juice out of all the oranges. In a small container, cook the juice with orange zest until it thickens a little. Then add a spoonful of butter, liqueur, salt and pepper into it and stir quickly.
Place baked duck, fried potatoes, cabbage stewed in oil on a dish and pour orange sauce over everything.

Bon appetit!

How to cook a pie with duck and potatoes in the oven?

Using this recipe you can prepare a delicious, tender and juicy pie filled with duck meat and potatoes. You will make an excellent snack for aromatic tea. The recipe is simple and quick. Prepare the pie covered with shortcrust pastry.

Ingredients:

Duck meat (preferably fillet) – 0.5 kg.
Potatoes – 5 pcs.
Onion – 1 pc.
Salt, spices - to taste.

For the test:

Butter – 1 pack.
Egg – 1 pc.
Sour cream – 3 tbsp. l.
Flour – 2 tbsp.
Water – ½ tbsp.

Cooking process:

First, knead the shortbread dough.
Melt the butter in the microwave and pour it into a container for kneading dough. Beat an egg into it. Add sour cream and add a little salt. Mix all this well with a whisk.
Then add the flour sifted through a sieve in portions and knead the dough. It should be tight and uniform.
Prepare the filling. To do this, rinse the duck meat, dry it with a towel and cut it into small pieces.
Peel and wash the potatoes and onions. Chop the potatoes into slices, cut the onion into small cubes.
Place the filling in a separate bowl, sprinkle with salt and spices and mix. For juiciness, add a little fat or butter to the filling.
Divide the dough into two parts - large and small - and roll them into flat cakes corresponding to the baking dish.
Line the pan with baking paper, grease with butter and place a large flat cake to form sides.
Spread the filling evenly into the pan, cover with the second flatbread and seal the edges of the pie tightly. Make a hole in the middle of the cake to allow steam to escape while baking. Be sure to leave the cake for 20 minutes to proof.
Then brush the top of the pie with egg yolk.
Bake the pie in the oven at 180°C for 30–40 minutes to obtain a golden brown crust.
Spread the baked pie with butter and cover with a towel for 20 minutes.

Enjoy your tea!

Calories: Not specified
Cooking time: Not indicated

For a family lunch or dinner, I offer a recipe for roast duck and potatoes. This is a very tasty and satisfying dish that is definitely worth trying. It is also perfect for the holiday table.
Preparation time: 30 minutes.
Cooking time: 1.5 hours.

Ingredients for 4-5 servings:

- medium-sized duck 1 pc.,
- potatoes 600-800 g,
- large onion 0.5 pcs.,
- carrots 1-2 pcs.,
- 3 cloves garlic,
- tomato sauce or paste to taste,
- water 1 liter,
- salt 1.5 tsp,
- spices as needed,
- bay leaf 2 pcs.,
- young garlic 2-3 pods,
- parsley and dill bunch.

How to cook with photos step by step

To prepare roast duck, you can buy a whole carcass, or already cut into portions (called stew in the store). If you have a whole duck, then cut it into pieces first.

Prepare the onions and carrots. To do this, peel the vegetables and chop them into small cubes. Of course, you can use other vegetables and spices; they will perfectly highlight the taste of your dish.

In a deep saucepan with thick walls, fry the duck without adding oil until crusty for 20 minutes. If your duck is mature enough, it may take a little longer to roast.

Cut the peeled potatoes into medium slices or cubes. Do not chop the potatoes finely, otherwise they may turn into mashed potatoes during the cooking process.

While the duck is frying, sauté the onions and carrots separately in a frying pan. Instead of adding oil to the vegetables, you can pour duck fat into the pan. Transfer the vegetables from the pan to the duck. Also fry the potatoes separately in a frying pan until a crust forms (until half cooked) and send to the duck. Add chopped garlic cloves, spices and salt as needed to the duck with vegetables. If desired, you can add a few spoons of tomato sauce or paste to the duck. Then pour boiling water (to cover the meat) from the kettle over all the ingredients. After boiling, add bay leaf to the saucepan and cover with a lid. Simmer the roast over moderate heat for 30-40 minutes.
The process of stewing a roast can be replaced by baking it in a heat-resistant container.

Meanwhile, rinse and chop the young garlic stems, dill and parsley.

Sprinkle the finished roast duck and potatoes with herbs and let simmer for 20-30 minutes.

Serve this roast as a main dish.

This dish could become your signature dish. By the way, it can even be served in a restaurant. By the way, we advise restaurant and cafe owners to pay attention to the online refrigeration equipment store. A huge selection of different equipment for your business.