6-12 servings
2 hours 35 minutes
324 kcal
5 /5 (1 )
Baked duck with potatoes in the oven is the perfect way to show off your culinary skills and surprise your guests. I offer you three simple recipes with a detailed description of the cooking process, photos and videos. I'll share my own knowledge to help you cook juicy, tender duck with crispy baked potatoes.
Recipe for duck with potatoes in the oven
Kitchenware: cutting board, baking sleeve, measuring cup and kitchen scale, paper towels, large containers of different sizes, ceramic knife.
Ingredients
Step-by-step preparation
- Peel 6 potato tubers, then rinse them thoroughly with running water. Divide the potatoes into four equal parts and place them in a deep, spacious bowl.
- Add salt and potato seasoning depending on your taste preferences.
- Pour in 35-45 ml of olive oil and stir the mixture thoroughly to distribute the spices evenly.
- Place the prepared potatoes in a baking sleeve.
- Wash the duck thoroughly, trim off excess fat, and then dry it with paper towels. Place 90-110 g of mayonnaise in a separate bowl.
- Add salt and your favorite seasonings to taste.
- Stir the resulting mixture and generously grease the carcass with it. We leave the bird like this for about an hour, allowing it to marinate thoroughly.
- Place the prepared duck in the sleeve on top of the potatoes and tie the bag tightly.
- We transfer the product to a baking sheet and place it in an oven heated to 180-190 degrees. Bake the carcass with potatoes for approximately 1 hour 15 minutes.
- 10-13 minutes before turning off the oven, cut the upper part of the sleeve so that the bird gets a golden, appetizing crust. Remove the baked dish from the oven and allow it to cool slightly. Then we completely cut the sleeve and remove the duck and potatoes from it.
Video recipe for cooking baked duck with potatoes in the sleeve
Check out the video presented and you will learn how to properly cook an unusually juicy and appetizing duck with potatoes in the oven.
Recipe for duck with mushrooms and potatoes in the oven
Cooking time: 2:45-3:00.
Calorie content (per 100 g): 324-328 kcal.
Number of servings: from 6 to 12.
Kitchenware: ceramic knife, large-diameter frying pan, cutting board, paper towels, garlic press, thin-edged spatula, toothpicks, ovenproof baking dish.
Ingredients
Step-by-step preparation
- Thoroughly wash 490-510 g of champignons, then cut them into thin slices.
- Peel the onion, wash it and finely chop it with a knife.
- Pour 15-20 ml of sunflower oil into a hot frying pan and heat it thoroughly. Place the prepared onions and mushrooms in hot oil and fry the ingredients until half cooked.
- Transfer the vegetable mixture to a separate bowl and let it cool.
- We clean and wash 5-6 potato tubers, then cut them into 4-6 pieces.
- Place a clean frying pan over medium heat and add 10-15 ml of sunflower oil. Place the prepared potatoes in hot oil and fry until lightly browned. This will take about 10-13 minutes.
- Squeeze 3-4 cloves of garlic into a small container. Add 40-45 g of salt and ground black pepper there according to your taste preferences. Mix all the spices thoroughly.
- We gut the duck, rinse thoroughly, and then wipe dry with paper towels.
- Generously grease the inside of the carcass with 20-25 g of butter, then add a little prepared garlic mixture there.
- Alternately stuff the bird first with mushrooms, then with potatoes. Fill the duck exactly enough to accommodate the filling.
- Generously grease the surface of the carcass with 18-20 ml of melted honey.
- Coat the bird with the remaining garlic mixture on top of the honey.
- Place the remaining potatoes in an ovenproof baking dish.
- Place fried mushrooms and onions on top of the potatoes.
- Then we put in the prepared stuffed carcass.
- Place the product in an oven heated to 170-180 degrees. Bake the bird with vegetables for about two hours.
Video recipe for cooking baked duck with potatoes and mushrooms
Watch the video below and learn how to quickly and easily make stuffed duck with baked potatoes and mushrooms in the oven.
Recipe for duck with potatoes and apples in the oven
Cooking time: about 4 o'clock.
Calorie content (per 100 g): 324-328 kcal.
Number of servings: from 6 to 12.
Kitchenware: paper towel, cutting board, measuring cup and kitchen scale, large containers of different sizes, ceramic knife, toothpicks, rectangular baking dish, foil.
Ingredients
Step-by-step preparation
- Wash the duck well, trim off excess fat and pat dry with paper towels.
- Salt and pepper the prepared carcass outside and inside according to your taste preferences.
- Measure out 35-45 ml of soy sauce and thoroughly rub the bird with it inside and out.
- Place the prepared duck in a large bowl, cover it with a lid and put it in the refrigerator to marinate for 2-3 hours.
- Wash three apples, cut out the core, remove the seeds and cut into medium-sized pieces.
- Place the prepared fruit inside the duck.
- Close the duck's belly tightly with toothpicks.
- Pour 30-40 ml of sunflower oil into a rectangular baking dish. Place the stuffed bird on top of the oil and cover it well with foil. Place the carcass in an oven heated to 200 degrees for about an hour and a half.
- Peel 1.2-1.4 kg of potatoes and rinse thoroughly with running water.
- Place the potatoes in a bowl, then add salt and pepper to taste.
- Add 45-55 ml of mayonnaise there and mix thoroughly.
- Half an hour before the duck is ready, remove it from the oven and remove the foil. Place the prepared potatoes evenly around the carcass.
- Place the resulting product back into the oven and continue baking. Allow the finished treat to cool slightly and then serve it on the table.
Here is a recipe for roasted duck with potatoes and apples
By watching the video below, you will quickly learn how to cook baked duck with crispy potatoes and aromatic apples in the oven.
- When choosing a duck, I recommend choosing factory-produced poultry., because its meat after baking is more tender and juicy.
- The duck can be cooked either whole or cut into portions. This product cooks faster, but a whole carcass looks more impressive.
- When cleaning a carcass, be sure to cut out the rump, since it is this part that is the source of the specific odor.
- I recommend making 5-6 small cuts on the belly and back of the carcass, this will facilitate better absorption of the sauce or marinade.
- If you are stuffing a duck, do not stuff it tightly with the filling.. During baking, the meat expands in volume and a large volume of filling can cause the seam to come apart.
- Oranges, prunes, dried apricots, apples, and nuts go great with poultry.. The dish will turn out incredibly tasty, juicy and satisfying.
- If you want a fantastic scent - feel free to use spices when cooking poultry. For example, garlic, onion, celery, thyme, basil, coriander, cumin, parsley and dill, as well as honey and citrus juice are perfect.
- worthy to take pride of place even on the royal table.
- For singles and very busy people, I advise you to familiarize yourself with the simplest recipe.
- Amazingly tasty, it will require minimal time and effort from you.
- I also suggest trying out a few basic recipes for delicious dishes from.
- Learn correctly and quickly.
Now cooking a fragrant baked duck with delicious baked potatoes in the oven is no longer a problem for you.
Drop a few words regarding this treat based on the recipes described above. Describe how you liked this dish? Tell us how you bake a bird in the oven and with what ingredients? Good luck and bon appetit!
Roasted duck is a real noble dish. Duck with potatoes is prepared very quickly and simply, and it turns out to be the most aromatic, tasty with a golden brown and appetizing crust.
- Required Products:
- gutted duck carcass – 2 kilograms,
- 1 head of garlic,
- 1 kilogram of potatoes,
- 1 apple,
- ground pepper, salt,
100 grams of mayonnaise,
How to cook duck with potatoes in the oven:
Rinse the duck thoroughly under hot running water, dry with paper kitchen towels and dry slightly. Place the duck carcass in a deep bowl and let it stand aside for now.
Separate the head of garlic into individual cloves. Press down each clove a little on top with a sharp knife and remove the skin, chop finely enough and place on a separate plate.
Now start preparing the marinade for the duck carcass. Pour mayonnaise into a deep bowl and mix it with chopped garlic, ground pepper and salt. Mix all the contents with a spoon, the marinade is completely ready.
Rub the duck carcass on all sides with the prepared marinade and leave the bird in this form for half an hour in a bowl. During this time, the bird should be saturated with juices and aromas of spices.
In the meantime, you can start preparing the apples and potatoes. Peel all potatoes and rinse the tubers in running water to remove all contaminants. Cut the washed potatoes into medium cubes or cut the tubers into fairly thin slices.
Take a suitable baking sheet and grease it with sunflower oil, after which you need to lay out a layer of chopped potatoes. Place the duck in the center on top of the potatoes, pour all the remaining marinade on top. Place the chopped apple inside the duck and turn on the oven in advance. When the oven is warmed up well, you can start preparing this dish.
Cover the baking sheet with foil and secure the edges on all sides so that steam does not escape from the container and the bird can bake in its own juices. Carefully place all contents in a preheated oven and cook the duck for one hour.
Remove the pan from the oven using oven mitts and carefully remove the foil. To make the baked duck with potatoes more tender with a crispy crust, place the container with the duck back in the oven and continue cooking the bird for another fifteen minutes. The duck with apples and potatoes is completely ready; you can serve it along with fresh vegetables and herbs.
Bon appetit!
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 remove 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 breast bone: 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:
Soak the milk mushrooms in cold water for 48 hours: it is advisable to change the water 3-4 times. Heat the oil and fry the chopped milk mushrooms in it, sprinkle with flour. Add finely chopped onion to the mushrooms. Transfer the mushrooms and onions to a baking dish. Cut the cleaned and prepared duck breast into cubes and also fry in a frying pan, seasoning with spices. Don't add salt. Place the roast duck on top of the mushrooms and onions. Wash, peel and cut small potatoes into quarters. Boil it in milk, adding chopped dill and chopped garlic at the end of cooking. Place the finished potatoes onto the duck meat. Pour sour cream into the milk in which the potatoes were boiled, add another 50-60 g of flour, stir and pour the sauce over the mushrooms, duck and potatoes. Bake at 180ºϹ for 20 minutes, then sprinkle the dish with a layer of grated cheese mixed with parsley and place in a hot oven for another 10-15 minutes.
3. Recipe for cooking duck with potatoes in the oven in pots
Ingredients:
Beans, variegated 400 g
Poultry fillet 600 g
Potatoes, boiled 900 g
Carrots 250 g
Fat, duck 150 g
Cream tomatoes 350 g
Tomato sauce 100 ml
Flour (for sautéing) 100 g
Dill, parsley, celery 120 g
Green olives 200 g
Salad pepper 300 g (net)
Puff yeast dough 800 g
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. Wash 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 prepared 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 to 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 the 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.
Calories: Not specified
Cooking time: Not indicated
Duck is a traditional dish on the New Year and Christmas table. The most popular way of preparing it is baking in the oven. Most often it is stuffed with apples. But in this recipe, I propose to move away from the classics and stuff the carcass with potatoes. This is an equally tasty dish that will serve as both a main dish and a side dish. Cooking duck with potatoes in the oven, a step-by-step recipe with photos is already waiting for you below, it’s not at all difficult, no more difficult than with other fillings. And it turns out tasty, aromatic and with an appetizing golden crust. It turns out very tasty like this too.
It is worth noting that the combination of two components, potatoes and fatty duck, is a source of carbohydrates, which may be indignant among supporters of a healthy lifestyle. However, if you follow all the measures, then you can not deny yourself pleasure.
It is imperative to remove all the fat near the tail of the duck, then the bird will not be so fatty. Although, without using fat, you cannot get a tasty and juicy duck; the meat will be dry and tough. Therefore, leave at least a little fat on the carcass, and remove the excess after baking. I also recommend choosing a younger bird, because... her meat is more tender. This can be distinguished by the sternum, which has a cartilaginous structure and flexibility.
- duck – 1 carcass,
- potatoes – 5-7 pcs.,
- garlic – 1 head.
- soy sauce – 3 tbsp.,
- mayonnaise – 3 tbsp.,
- salt - to taste,
- ground pepper - to taste.
Recipe with photos step by step:
In a small bowl, combine soy sauce with mayonnaise. Add salt, ground pepper and stir. If desired, you can add any aromatic herbs and spices. 
Peel the potatoes and garlic. Rinse and dry the products. If the tubers are too large, cut them into pieces. Rate this one too. 
Wash the duck, remove feathers, if any, remove internal fat and wipe with a paper towel. Fill the cavity of the bird with the potatoes and garlic cloves. 
Coat the bird well on all sides with the prepared sauce. 
Secure the skin of the tail with a toothpick or sew it with thread so that the filling does not fall out during baking. I also like this one. 
Wrap the bird in food foil and place it in a sleeve. Place the carcass on a baking sheet and bake in a preheated oven at 200 degrees for 1.5-2 hours. If you want duck with potatoes in the oven, step-by-step recipe with photos, to have a golden crispy crust, then unwrap it from the package half an hour before it’s ready. 
Serve the carcass to the table hot. Place the bird on a platter and arrange the baked potatoes around it.
Duck is a versatile cooking ingredient; you can cook anything from it. And if you are pretty tired of chicken meat and it’s time for a change, duck will help you with this perfectly. This bird can be prepared in different ways: stuffed with vegetables, cereals or fruits, baked or simply fried in a pan. Duck in the oven with potatoes is an excellent and simple dish that even a person who is not burdened with cooking experience and knowledge can handle. Let's look at a few simple recipes for cooking duck meat; these dishes will help not only diversify the everyday table, but will also become a decoration for any holiday.
Step-by-step video recipe
The recipe for duck with potatoes is extremely simple.
- whole duck (or duck meat separately);
- peeled potatoes;
- salt, pepper, a couple of sprigs of thyme (or any other herbs).
How to cook?
Rinse the meat and blot it well from excess moisture with a napkin, salt and pepper it. Now you need to fry the meat in a saucepan (frying pan). Make small cuts in the skin. This is the difference between duck and chicken. Duck meat is fatty, so you can fry it in its own fat, and the cuts will help it stand out faster. Now place the poultry pieces in the pan (skin side down) and fry over medium heat until golden brown on both sides. Turn on the oven to 200 degrees.
Cut the potatoes into medium cubes, add thyme, salt and pepper, stir. Place the potatoes around the duck meat and when the oven is hot enough, set to bake. The duck in the oven with potatoes will be ready in an hour and a half to two. Stir occasionally and baste the meat and potatoes with the resulting fat. The dish is ready.
Duck stuffed with potatoes and mushrooms
Duck stuffed with potatoes can be prepared in the oven in different ways. Just potatoes are boring, so you can add mushrooms or apples. Imagine, you can come up with an absolutely unique signature dish. In the meantime, let's get back to the recipe - stuffed duck in the oven with potatoes and mushrooms.
- whole duck;
- 500g champignons;
- 3 medium onions;
- 1 large head of garlic;
- 15 medium potatoes;
- vegetable oil;
- salt, black pepper, herbs.
How to cook?
Wash the duck well and dry with a napkin. In a separate bowl, mix 2 tbsp. l. salt and ground black pepper, you can add any spices you like, as well as chopped garlic. Rub the carcass well with this mixture and leave to marinate for several hours (ideally overnight).
Boil the potatoes until half cooked. Cut into medium slices.
Coarsely chop the mushrooms and fry with onions in vegetable oil. Mix with potatoes. Don't forget to add salt and pepper.
The bird's carcass should be filled loosely with prepared vegetables and the belly should be sewn up with thread or the skin should be secured with toothpicks.
Lightly grease a baking tray with oil and place the bird on its back. The remaining vegetables should be placed around it and placed in an oven preheated to 200 degrees. Duck in the oven with potatoes will cook for 1.5-2 hours. Periodically baste the carcass with the fat that has formed at the bottom of the baking sheet - this will create an appetizing fried crust, and the meat will not dry out. Stir the vegetables too. Stuffed duck in the oven with potatoes is ready.
Duck with potatoes in sleeve
The sleeve will allow the meat not to dry out; during the cooking process, all moisture and fats will remain inside, this will make the dish juicy and aromatic. Moreover, the oven will not be splashed with grease; the sleeve is a great helper in the kitchen.
- duck carcass;
- potato;
- pepper, salt and favorite spices;
- greenery.
How to cook?
Rinse the bird and dry off excess moisture. Rub the carcass with a mixture of pepper, salt and spices outside and inside.
Cut the potatoes into large slices, add ground black pepper, salt and finely chopped herbs. Stir.
Stuff the bird with potatoes and sew up the belly or secure the skin with toothpicks.
Cut the sleeve obviously larger than the size of the bird - you will need to tie the ends. Place the bird and remaining potatoes inside. Tie the sleeve on both sides, place on a baking sheet and place in a preheated oven. The duck in the sleeve with potatoes will be baked for 2-2.5 hours. Make sure that the sleeve does not touch the walls of the oven; there is no need to turn it over. Simply, after the allotted time, remove the bird, carefully cut the bag and remove the dish to a plate. Be careful - the steam inside the bag will be very hot.
Duck with vegetables in wine sauce
Duck baked with vegetables will definitely please your household. It is easy to prepare, and the aroma and taste will be incredible. This recipe will easily fit into any home.
- 0.5 kg duck meat;
- potatoes, carrots, onions - 2 pieces each;
- 3 large cloves of garlic;
- a glass of white wine;
- a glass of broth (can be chicken);
- bay leaf, thyme.
How to cook?
Wash the meat, dry it and fry in a frying pan until golden brown on both sides. Remove the meat from the pan, but do not remove the fat - we will need it later.
Cut the potatoes and carrots into medium pieces, add salt, pepper and your favorite spices, and mix. Fry the vegetables in the remaining duck fat for 5-10 minutes, do not forget to stir. Add the onion, cut into half rings, simmer for another 5 minutes. Add chopped garlic and thyme, keep on fire for another minute.
Place the duck in a saucepan or saucepan, skin side up. Add wine and water, a couple of bay leaves. The liquid should only half cover the meat. Keep the meat on the fire for a few minutes, the wine should evaporate a little.
Then place the meat in an oven preheated to 180 degrees, no need to cover with a lid. Cook for about half an hour, if there is not enough liquid, add water - the duck should not be dry. Then reduce the temperature slightly and cook for another 30 minutes. Check the meat for doneness; you may need less cooking time.
Duck baked with vegetables is ready! The meat is served with a side dish of vegetables stewed in duck fat.
Experiment, try new things, come up with new delicious dishes. Perhaps our simple and accessible recipes will give you some interesting ideas. Enjoy your meal!
