Duck in the oven with potatoes is a completely festive dish. On weekdays, few people dare to cook such a beauty, but during the Christmas holidays - just right! The potato side dish inside the carcass turns out to be greasy. True, there is an option when the potatoes are scattered around and baked after the sleeve is opened, in which we will first bake our duck. The bird must be marinated before being placed in the oven. Mustard will come in handy. Now more details.
The composition of fairly simple ingredients includes: a large duck carcass, raw potatoes, mayonnaise, grainy mustard, a mixture of peppers and salt.
The duck is rubbed with salt, mayonnaise and mustard. This is most conveniently done with the palm of your hand. Leave the carcass for 1 hour to marinate.
The potatoes need to be peeled and divided into several slices.
Then add mayonnaise, season with spices and mix.
Marinated duck is stuffed with potato wedges.
If necessary, the carcass can be sewn up.
After which the duck is packaged in a baking sleeve and transferred to a deep baking sheet, and then sent to the oven. The sleeve must be pierced in several places with a knife.
Cook the duck in the oven with potatoes for about 1.5 hours, and the temperature should not be lower than 200°C. An hour later the sleeve rips open. The duck is poured with the resulting fat and continues to bake, already open, until cooked.
Festive duck in the oven with potatoes is ready! Serve it hot on the Christmas table. Garnish with pomegranate and summer vegetables. Happy celebration!
Many people love poultry meat: a huge number of delicious dishes can be prepared from chickens, ducks, geese and turkeys.
But if the meat of domestic chickens is quite lean, especially in the breast area, then duck has fatty, tender and juicy meat, which is perfect for baking.
We recommend cooking duck with potatoes in the oven; this dish turns out very tasty and is eaten without a trace. It is better to take a young, medium-sized duck, not too fatty. The recipe is perfect for a festive dinner, Christmas and New Year, we bake the whole duck and prepare the side dish at the same time. We have potatoes and apples as a side dish. It turns out super delicious, filling and appetizing. The dish has many advantages, the main thing is to choose a good quality duck.
Thoroughly coat the entire bird carcass with salt and spices, as well as garlic. After this, you need to leave the meat for a while so that it marinates well.
Since the duck is baked with potatoes, no side dish is needed, but you can prepare a light vegetable salad or serve pickled vegetables as an appetizer.
Taste Info Poultry main courses / New Year's recipes
Ingredients for 4-5 servings:
- medium duck carcass 1 pc.;
- potatoes 700-1000 g;
- apples 5 pcs.;
- salt 2 tbsp;
- spice mixture for meat 1 tbsp. l;
- mixture of ground peppers 1 tbsp. l;
- garlic 2-3 cloves;
- honey or apricot jam 1 tbsp. l.
How to cook whole baked duck with potatoes and apples in the oven
To prepare this dish, take a medium-sized carcass, preferably not an old bird. The difference between an old duck and a young duck is that it takes longer to cook. Her meat is not as juicy as young meat.
First, thoroughly rinse the inside of the duck carcass and dry it with paper towels. If there are any remaining feathers or hairs on the carcass, simply remove with tongs. Most often, fatty layers remain at the exit from the duck’s belly; cut them off without skin. Trim the neck and wing tips of the duck.
Place several layers of foil on a wide baking sheet or in a large roasting pan. Using a sharp knife, make shallow cuts along the skin of the duck carcass in the chest area, not reaching the meat layer. When baked, more duck fat will be rendered through these slits, resulting in a crispier crust.
Rub the entire duck with salt. Chop the garlic cloves with a knife and also rub the duck with them.
Brush the duck with the meat spice mixture and ground pepper and cover with foil. Place it in the refrigerator to marinate for at least one hour, but more is better.
Turn on the oven at 200 degrees. Cut the apples into two parts and place them tightly in the belly of the duck. Along with apples, you can add orange slices and aromatic herbs (rosemary, thyme or lovage) inside the duck.
Wrap the duck with apples in foil and place in the oven for an hour. In my case, the duck weighs about 2 kg. One hour of baking is required per kilogram of bird weight. I will bake the duck in foil for 1 hour, and then another hour uncovered. The foil helps the bird stay juicy by steaming it.
Tear the foil on top with the half-cooked duck. Fat has formed under the carcass.
Drain all the duck fat into a separate bowl or bowl.
First peel, wash and cut the potatoes into slices and place in a bowl. Pour fat over it, add salt and spices to taste, mix well.
Place the potatoes on the baking sheet with the duck. Place the baking sheet with the duck and potatoes on the middle rack of your oven and bake for another 40 minutes at 180 degrees.
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To get an appetizing crust on the duck, you can make a sweet filling for it. To do this, mix honey or apricot jam with garlic and orange juice (0.5 orange) in a bowl. Instead of orange juice, you can mix honey with soy sauce.
10 minutes before it’s ready, coat the duck generously with the filling and put it back in the oven.
You can finally make sure that the duck is cooked by piercing it in the thickest place (near the leg) with a fork. The cooked duck will always ooze clear meat juices.
To cool, leave the baked duck with potatoes in the closed and turned off oven for 20 minutes.
Then place the roast duck on a large platter and place the potatoes on the sides. You can garnish the finished dish with sprigs of red basil or parsley.
It is better to cut the duck on the table after serving, so that guests have time to admire its mouth-watering beauty.
Festive duck baked in the oven is not only tasty, but also beautiful. A golden duck lying on a platter surrounded by vegetables and emitting a subtle aroma... To cook a delicious duck in the oven, you need to know a few subtleties.
Buy a duck that weighs between 2 and 2.5 kilograms and is approximately 2 months old. Do not buy large carcasses, 2.5 kg is the limit. Rinse the duck in cool water and see if all the feathers are plucked.
To avoid an unpleasant odor, which will intensify when the meat is cooked, be sure to cut off the tail (tail) of the duck.
Recipe for cooking duck in the oven with potatoes
How long does it take to bake a duck in the oven? As a guide, let's give some data based on which you can calculate? how long to cook the duck in the oven so that it arrives on the table juicy and at the same time beautifully browned.
The cooking time for duck in the oven is calculated as follows: 45 minutes per kilogram of weight at a temperature of 180 degrees, and 25 minutes for the duck to become golden brown at a temperature of 230 degrees, or in the “grill” mode. If the purchased duck weighs 2 kilograms, you need to bake it for 1 hour 55 minutes.
To make the duck aromatic and juicy, be sure to add oranges, apples or prunes to it. To prevent the duck fat from just disappearing, place the potatoes next to it. You can add mushrooms, onions, carrots, bell peppers and cabbage to the potatoes.
It is best to fry the duck in a duck pot or in a sleeve so that the fat does not drip off and the meat remains juicy. When the time allotted for baking the meat has passed, you need to open the roasting pan or cut the sleeve and wait 25 minutes for a golden brown crust.
If you bake the whole duck without a duckling pan or sleeve, baste the meat with the juices released every 15 minutes so that it does not become dry.
If you couldn’t buy a fresh young domestic duck, you can also work a miracle with a store-bought one.
- Thaw the duck carcass on the bottom shelf of the refrigerator.
- Rinse thoroughly and boil in salted water for 20 minutes after boiling.
- Cook over low heat. Then cool the carcass and cook according to the recipe.
Duck with apples and potatoes in the oven in the sleeve - step-by-step recipe
Duck with apples, cooked in the sleeve, is stewed in its own juice, so it turns out juicy and tender.
Ingredients:
- Duck carcass 2 kg
- 3 green apples
- 1 kg potatoes
- Salt, ground black pepper - to taste.
For the marinade:
- 1 lemon
- Tablespoon of vegetable oil
- A tablespoon of natural honey
- Teaspoon balsamic vinegar
- A quarter teaspoon of grated ginger.
How to cook duck in a sleeve in the oven
We start by marinating the duck.
- Rinse the lemon thoroughly and squeeze the juice out of it.
- Add freshly grated ginger root to the lemon.
- You can replace it with 2 cloves of garlic.
- Add honey, vegetable oil (preferably olive), a teaspoon of balsamic vinegar. Mix thoroughly.
- Rinse the duck, cut off the tail, rub inside and outside with coarse salt, sprinkle with freshly ground pepper.
- Pour over the marinade and place in a baking bag for a day.
- Let it lie in the refrigerator at a temperature of 2 to 6 degrees.
When the meat is marinated, start stuffing.
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.
Compound:
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!
Many housewives find cooking in the oven too complicated and time-consuming. But it has many advantages over other methods of cooking food, the main one being that it results in healthier food. It is when baking in the oven that a significant part of the nutrients is preserved; with this technology, no added fat is required. And if you wrap meat or vegetables in foil, a fried (very tasty, but carcinogenic) crust will not form on the surface. In part, cooking in the oven saves time: as a result, you can get both meat and a side dish for it.
In addition, for some reason, baked dishes create an elusive holiday atmosphere; for many people, a bird in the oven is a mandatory attribute of a real family holiday. And if for a huge dinner party you will need at least a turkey, then for an ordinary family of 3-4 people duck is ideal. This bird with fatty, but dietary and rather tender meat is very tasty when baked. Fruits added to it imbue it with aromas, give it a refined taste, and potato slices perfectly absorb excess fat and balance it.
Recently, recipes for cooking duck with the addition of sweet and sour ingredients: oranges, pineapples have become very popular. However, national Russian cuisine is rich in competing recipes, in which potatoes, mushrooms, and black bread are duck's companions.
So, how to properly cook duck with potatoes in the oven?
For baking, you need to take a medium-sized (1.5-2 kg), fatty (this can be seen from the yellowish tint of the skin) young bird (its bright shiny legs give it away). Remove the giblets, thoroughly remove any remaining feathers, wash and dry.
In addition to the duck, you will need:
- a dozen small potatoes;
- a dozen cloves of garlic;
- salt pepper;
- Spicy herbs to taste, maybe thyme, rosemary.
Prepare the potatoes: peel, wash, cut into slices. If the tubers are very small, they can be cut in half.
Lightly grease a baking sheet with vegetable oil. Don’t overdo it: the duck will very soon begin to render its own fat, and there will be enough of it for both it and the potatoes. Place the duck in the middle (unlike recipes with stuffed poultry, here it is placed back up). Place the potatoes around it.
The oven must be turned on in advance so that it heats up to 200 degrees. Place a baking sheet with duck and potatoes in it, bake for about an hour and a half. In this amount of time, a one and a half kilogram duck will be baked well; for longer it will take a little longer. During the cooking process, be sure to use a spoon to collect the juice that flows into the pan and pour it thoroughly over the duck and potatoes, otherwise they will turn out dry.
If a golden brown crust has formed on the duck and not enough time has passed, reduce the heat to about 80 degrees and keep the dish at this temperature for the last 40-50 minutes.
After removing the duck, cut it into portions, place them on plates, and serve potatoes as a side dish for each.
And here’s another recipe: here apples and potatoes are paired with duck - this is one of the most delicious combinations of Russian cuisine.
As in the first recipe, you will need:
- young plump duck;
- offal of the same duck;
- potatoes in the amount of 7-8 pieces;
- the same number of apples;
- salt pepper.
For the minced meat, wash, cut the giblets and apples, mix them.
Push this mixture into the belly, sew it up with coarse thread or chip it with toothpicks. To prevent juice from flowing out too much, tuck the neck into the incision in the larynx area or sew it up.
Place the duck on a baking sheet on its back and place the potatoes around it. Place in an already heated oven, bake at the rate of 30 minutes for every half kilogram of bird, that is, one and a half to two hours. Don't forget to baste the duck and potatoes with the fat from the pan.
In both cases, you can bake the duck not directly on a baking sheet, but wrapped it in foil: spread it on a baking sheet, place the duck, potatoes around it and wrap the edges up.
