Duck pieces in a duck roaster in the oven and other recipes. Whole duck stuffed with cabbage and stewed

I offer an unusual recipe for preparing a very tasty and satisfying duck dish. This will be a kind of variation on the theme of beshbarmak. The tender meat of the stewed poultry will be complemented by savory dough rolls, inside of which there will be vegetable filling.

This method of stewing duck on the stove cannot be called simple - you will have to tinker with both the bird itself and the rolls, but the result is worth it. Even sophisticated gourmets will appreciate such an original treat.

Recipe information

Cooking method: stewing on the stove.

Total cooking time: 2 h

Number of servings: 5-6 .

Ingredients:

fresh duck – 1400 g
flour – 200-300 g
small egg - 1 pc.
water – 50 ml
salt - a pinch
sugar - a pinch
vegetable oil– 25 ml
mixture of ground peppers - to taste
onion – 100 g
pumpkin – 50 g
apple – 1 pc.
garlic – 2-3 cloves
meat or vegetable broth - 200-300 ml.

How to cook:

To braise or roast duck, use unripe duck that does not have too much fat. This time I took a young domestic Indian. She is not as fat as others.
Rinse the carcass thoroughly and cut into small portions. Exactly the same pieces as we did in .
Heat up a cauldron or a thick-walled duck pot. Place the pieces of poultry skin side down and fry until golden brown, covered.
In the meantime, you will need to make the dough for the rolls. Pour flour into a bowl and beat in the egg. Add a pinch of salt and sugar. To make the dough more elastic, add a little vegetable oil.
Knead the dough and put it in a bag. Place the bag in the refrigerator for 10-15 minutes.
Peel the onion, pumpkin and apple, chop into small cubes for filling the rolls.
Cut the rested dough into two pieces.
Roll out the dough thinly and sprinkle with filling, as in the photo.
Lightly press the vegetables into the dough and roll into a log. Work the dough on a floured surface.
Cut the rolls into portions (snails).
Add meat spices, a pinch of salt, garlic to the duck, add broth or water. There should not be a lot of liquid - just enough to cover the duck. When you have pierced the meat with a fork and are sure that it is almost ready, you can add the rolls. Cover the cauldron with a lid and reduce the heat to low.
Simmer the duck with rolls until cooked for 30-35 minutes. Leave the finished dish covered so that the rolls absorb more of the broth.
The food should be served in portions in deep plates with a small amount of broth-sauce and fresh herbs.

T
Best regards, Elbi.

Everyone knows that duck meat, especially wild duck, is quite tough, so one of the the best ways its preparation is stewing. Purchasing a good fatty duck in Lately is not a problem. At least in Moscow, in one of the large hypermarkets where I constantly shop, it is always available whole, half, and even fillet. I took half to make one meal for my small family.

Wash half of the duck (700-800 grams) thoroughly in a stream of cool water, and also pluck if there are any feathers left on it.

Cut the duck into portions.

Heat 2 tablespoons of vegetable oil in a cauldron and add duck pieces. fry them, stirring occasionally, for about 10 minutes (over medium-high heat) until they are coated golden brown crust. Then cover the cauldron with a lid, reduce the heat and simmer for about 15 minutes.

Meanwhile, prepare the main vegetables. Finely chop one onion and two cloves of garlic. Peel the carrots and cut into medium-sized cubes. It would also be very nice to add a fresh sour apple, such as Antonovka, but unfortunately I didn’t have one on hand.

When the duck in the cauldron has stewed a little, remove it from the heat and drain all the liquid (oil + formed duck fat). Add water to the duckling pot so that it covers the meat by about 3 centimeters, and put it on the fire. Throw in black allspice. When the water boils, remove the foam that forms.

Place the previously chopped vegetables into the cauldron. Add dried basil, adjika, black ground pepper. Stir lightly, cover with a lid, reduce heat and leave the duck to simmer for 1.5 hours. 10 minutes before the end of cooking, add 1 teaspoon of salt.

Duck stewed in a duck pot can be served with buckwheat, potatoes or rice. Don't forget to also serve sauerkraut or a vitamin-rich salad of fresh vegetables. This dish turned out very tender and not at all greasy.

Bon appetit!

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

Product Preparation

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

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

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

Methods for cooking duck in a duck pot

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

Duck in a duck roaster, cooked whole

This is a simple recipe that can be varied to suit your taste.

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

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

Tarragon greens bring a special flavor to the duck. The sprigs are added immediately after frying the bird, and then the liquid is poured in and simmered under the lid.

Braising in pieces

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

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

Serve hot. The best side dish is a light vegetable salad.

Stuffed duck

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

Here is the “basic” recipe for preparing stuffed duck in a duck pot:

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

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

Duck with apples

Another common option for stuffing duck is with apples. It is better to choose hard and sour varieties.

Here's how to cook duck with apples in a duck pot:

The apples are cut into pieces, the core is removed along with the seeds. The pieces are laid out in a duckling pan in one layer.
The duck carcass is rubbed with salt and herbs, stuffed with the remaining fruit and whole cloves of garlic. The abdomen can be sewn up or secured with toothpicks.
The bird is placed on a pillow of apples, and a layer of fruit must also be placed on top.
The duckling goes into the oven. It will take approximately 2-3 hours at 200 degrees Celsius. There is no need to cover the dish with a lid.
You need to check the dish for readiness by piercing the carcass in several places. If the juice is clear, then the duck is ready.

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

Duck stuffed with cranberries

Another recipe for an unusual, tasty and healthy dish:

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

How to eat not only healthy, but also enjoyable? It’s very simple - choose a recipe for stewed duck pieces ! This dish is intended for lovers tasty food. Here is a luxurious culinary selection on the topic of preparing simple and affordable dishes for a family lunch or a festive feast.

Duck stewed in pieces in a duck pot

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

List of ingredients:

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

Cooking method:

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

Cooking with vegetables in a slow cooker

If you still fear for the “experimental” result of the future dish, trust a wise kitchen unit. His mechanical “mind” will perform everything in the best possible way!

Product composition:

soy sauce - 100 ml;
sunflower oil - 40 ml;
garlic cloves - 4 pcs.;
duck meat - up to 2 kg;
liquid honey - 40 g;
spices, seasonings.

Cooking method:

We process the carcass in a well-known way, cut it into portions.
Initially, we cook in a slow cooker using the “Stewing” program. To do this, pour into the bowl of the unit fresh oil, lay out the pieces of poultry, add 230 ml of purified water. Turn on the device to the set mode and set the cooking time to 40 minutes.
We open the device after the specified period, change the program to “Frying”. Evaporate the remaining liquid from the container, then bring the meat to a soft state.
Combine soy sauce, honey, chopped garlic, and selected spices in a bowl. Pour the mixture over the almost finished duck and fry the product until golden brown. Thanks to the aromatic mixture, the resulting crust will be deliciously tasty and deliciously crispy.

Introducing a great way to festively decorate duck fillet and sweet and sour fruit. Nothing exotic, just familiar aromas of juicy meat and amber fruits!

Required components:

liquid honey - 80 g;
lemon;
duck fillet - 4 pcs.;
apples - 10 pcs.;
spices (pepper, salt), herbs (to taste).

Cooking process:

Dry the bird breasts well with a towel and make not very deep diamond-shaped cuts on each part. Salt and pepper the product.
Pour a pinch of salt into a hot frying pan and place the meat fillet skin side down. Fry the pieces for 7 minutes on all sides, remove from the container, chop into 2 cm thick plates. Duck fat released during heat treatment, pour into a bowl.
Peel the apples, remove the cores, cut each fruit into 4 parts. Fill the slices drinking water combined with squeezed lemon juice.
Place the collected fat in a clean container, lay out the apples, fry for 5 minutes, then add aromatic honey and mix the composition.
We attach meat slices to the fruit, transfer them with the fragrant mass, pour in half a glass of hot purified water. Season the food with a spoon of any spice: cardamom, star anise, ginger, cumin, basil or cinnamon. The selection of fragrant herbs is very large!

Stew the duck until cooked, place it beautifully on a platter, portioned portions with slices of delicious apples.

Braised duck pieces with potatoes

An incredibly tasty and very nutritious dish, provided by a skillful combination of tender meat, root vegetables, vegetables and plants.

Product set:

vegetable oil - 40 ml;
onion - 2 pcs.;
regular sugar - 15 g;
duck (legs, legs) - up to 800 g;
chili pepper, oregano - 4 g each;
tomato juice or paste diluted with drinking water - 450 ml;
beans, frozen corn - 2 cups each;
salt - to taste.

Cooking method:

Chop the peeled onion into half rings. Divide the processed poultry into portions.
Pour oil into a thick-walled bowl, place pieces of meat along with vegetables, fry until the onion is transparent.
Add corn and beans to the mixture without defrosting the food. Continue cooking until the liquid of the canned ingredients evaporates, then pour in 250 ml of vegetable broth. Heat the mixture to a boil.
Add tomato juice (paste), spices and seasonings, peeled and diced potatoes. Continue the process for another 30 minutes until the root vegetables are ready.

Adding dried fruits to a meat dish gives the dish amazing expressiveness. It is no coincidence that such dishes traditionally occupy a central place on the holiday table.

List of components:

vegetable oil - 60 ml;
bulb onions;
root of parsnip or parsley;
fresh duck - up to 2 kg;
carrot;
sun-dried prunes without pits - 1 cup;
premium flour - 30 g;
salt pepper.

Cooking sequence:

If the dish is intended for a family dinner, the bird can be used without removing the bones to savor the thin ribs and tender cartilage. When preparing to receive guests, it is better to remove these components of the dish so as not to make those present feel uncomfortable during the meal.
We process the carcass, separate the rib bones, neck and upper phalanges of the wings. Delete sebaceous glands from the tail. Leave the legs whole, cut the flesh into portions, lightly salt everything.
Fry finely chopped white roots, chopped onions and carrots. Soon the vegetables will brown and impart their natural shades to the oil. Now we load the meat pieces. Placing them skin side down to render out the duck fat.
We continue cooking. When it evaporates excess liquid, we will hear the hiss of hot oil and feel the appetizing aroma of meat fried until golden brown.
We find gaps between the pieces of poultry, add portions of flour, sauté for two minutes until appearance of mild density. Immediately pour in a little hot water, covering parts of the meat with the resulting sauce. Gently stir the mixture, heat to a gentle boil, simmer the food for 40 minutes. closed.
At the end of cooking, adjust the amount of salt and pepper, add a bay leaf, a clove bud, and pre-washed prunes.
Let the food simmer for another quarter of an hour in an open container so that the liquid composition evaporates a little and the meat is slightly chapped.

Portions of duck stewed with prunes look as beautiful and attractive as if they were baked in the oven. Well, the taste of the dish is simply a delight!

In sour cream sauce

The presented dish is made from juicy poultry meat stewed in aromatic sour cream sauce, is one of the most beloved dishes. It couldn’t be any other way!

Components used:

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

Cooking technique:

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

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

Ingredients:

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

Cooking:

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

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

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

In order to please your family with a tasty and original dish, you should definitely cook the duck in a duck roaster. This dish will certainly please everyone in the household, because it will be aromatic, juicy and tender. Below is a step-by-step recipe.

What products will you need?

To make the cooking process go quickly, you need to prepare the following ingredients:

duck carcass - 2.5 kg
a few rosemary leaves
garlic - 3 cloves
oranges - 5 pieces
butter - 100 g
dry white wine - 100 g
wheat flour - 1 tablespoon
curry, salt and black pepper to taste
beef broth - 1 l
liquid flower honey - 1 tablespoon
orange liqueur - 80 ml

Carcass preparation

The process of preparing such a dish should be carried out in several stages. First, you need to prepare the duck. Using a knife, you need to cut out the neck, leaving the skin intact. Then, by hand, you need to pull out all the insides from the carcass: lungs, heart, kidneys, and so on. All of them can be left for some other dish other than liver. You will need it to prepare the sauce.

Then you need to rinse the carcass under running water. If you notice that there are small feathers on the skin, you need to pry them off with a knife and remove them with a sharp movement. In addition, it is recommended to turn on the burner and sear the duck over low heat. Then it must be rinsed again and dried with a paper towel. Next, the duck is laid out on a cutting board and rubbed with spices outside and inside. After this, you should leave it for 10-15 minutes.

Now take the oranges and rinse them under running water. Then you need to take one fruit and cut it into rings using a knife. The second orange should be peeled and the juice squeezed out of it. You need to get 100 g. From the remaining fruits you need to cut off the zest and chop it. Peeled 3 oranges need to be divided into slices, and then the film should be removed from them. Then they are cut into small pieces. Next, the carcass is taken and stuffed with rosemary and then chopped fruit.

Preparing ducklings and roasting poultry

At this stage, take a duckling and place orange rings on its bottom. The stuffed duck is then placed on them. Next, take a bowl and mix the following ingredients in it: liquid honey, orange liqueur and juice. They all need to be mixed thoroughly with a spoon. Then pour this mixture evenly over the duck. Thanks to it, the bird will acquire a beautiful brown crust during cooking, a pleasant aroma and an original taste. At the same time, you do not need to pour out all the liquid from honey, juice and liqueur. For starters, 3-4 spoons will be enough. The rest of the mixture must be added during the frying process.

Now you need to preheat the oven to about 200 degrees. In the meantime, pour a glass of water into the duck pot. This is necessary so that the bird is well cooked and its meat becomes tender. Then the dish can be placed in the oven. It needs to be baked for 2 hours. In this case, 30 minutes before the dish is ready, you need to remove the lid from the roasting pan and remove it, and then pour out the remaining mixture of honey, liqueur and juice. After this time has passed, you must turn off the oven. The duck should not be taken out immediately; it must be covered and left for another 25 minutes.

Preparing the sauce and serving the duck

This dish must be served with sauce, otherwise it will not work. fully enjoy its taste. It needs to be cooked while the duck is roasting.

First you need to take 1 liter of broth and add to it chicken liver, as well as orange zest. The container with these ingredients is placed on the stove over high heat. You need to bring it to a boil, and then add salt, pepper, finely chopped garlic and curry. Then the heat is reduced slightly and the dish is left for 20 minutes. During this time it will have time to reach readiness.

Now you need to strain the broth through a sieve and grind the liver into it. Then all this must be put on the burner again and brought to a boil. Next, flour and butter are added to the sauce. All this needs to be cooked for 5 minutes, after which you should add white wine and leave on the fire for another 5 minutes. It is important to constantly stir it with a spoon while preparing the sauce, and then cover it with a lid and wait until the bird is ready.

The whole duck is served. There is no need to first cut it into portions. It should be placed on a large dish. After which it is poured evenly with sauce on top. You can serve this dish with rice or mashed potatoes, tucked butter. With a dish prepared according to this recipe, you will certainly delight your household and captivate your guests. Bon appetit!