As Madame Julia Child, an American chef and TV cooking show host, said: “Everyone can cook in the French style, the main thing is to have the correct and clear instructions with you.” Following the advice of the great woman who at one time revolutionized the way Americans think about cooking, we will present several detailed recipes for duck with potatoes. We hope these tips will be your best helpers in the kitchen. The dish we are going to talk about today is suitable for any occasion. You can serve it for lunch with your family or pleasantly surprise guests at a gala dinner dedicated to some festive event.
“Home-style roast” with duck meat and potatoes
Some housewives, having negative experiences behind them, claim that duck meat is too tough, so they flatly refuse to buy it. But the prevailing opinion is wrong - this is a simple example of how, having been burned once, you can avoid going near the fire for the rest of your life. We want to dispel this myth. After trying the home-style roast recipe, you will be convinced that the dish with duck turns out very appetizing, tender and incredibly juicy.
Ingredients:
- two kilogram duck
- potatoes - fifteen pieces
- four small onions
- salt - to your taste
- 20 grams of fresh herbs (if you don’t have any, use frozen)
- three cloves of garlic
- bay leaves
- olive oil - six tablespoons
- glass of homemade tomato juice
- ground pepper - optional
Cooking method:
This simple recipe will be useful not only for women who combine different roles - mothers, wives, daughters and workers - but also for men who either live alone or want to surprise their friends or loved one with their culinary skills. “Home-style roast” with duck and potatoes - although a primitive dish to prepare, it is very tasty.
As usual, start by cutting the bird: remove the giblets and internal fat, then singe it with a lighter and rinse well under the tap. When the duck is completely dry, chop the carcass into small pieces and fry in heated olive or other vegetable oil. If you are not worried about your figure, use lard or fat. This makes the meat even more tasty, with a characteristic aroma and a beautiful golden crust.
When done, transfer the pieces of poultry to a thick-bottomed pan, pouring tomato juice over them. Then sauté the onions, cut into thin half rings; as soon as they begin to lighten, add the peeled and crushed garlic using a press. Now place the vegetables in a bowl with the duck, add a little bay leaf, ground pepper and table salt. Turn on low heat, cover the pan with a lid and simmer the dish for a little less than half an hour.
The recipe comes to its logical conclusion. Just a little wait and the delicious roast will be ready. So, peel the potatoes and cut them into four equal parts. Then heat the oil in a frying pan and lightly fry the vegetable, if desired, sprinkle it with your favorite seasonings, which will give the dish a special aroma. Combine the potatoes with the rest of the ingredients and place the dish in the oven. The roast should simmer at 200 degrees for about 20 minutes. At the very end, chop the greens as finely as possible - dill, parsley or cilantro - and sprinkle the food with it.
If you don't have one or another ingredient, don't be afraid to change the recipe a little to suit your needs. For example, if there is no tomato juice, take regular paste and dilute it with warm boiled water. And instead of duck, you can buy chicken or goose, but that, as they say, is a completely different story. We hope the roast with potatoes will exceed all your expectations!
Duck with spices, potatoes and vegetables
If you love spicy aromatic dishes and always try to use spices, then this recipe will be right up your alley. Duck baked with potatoes and vegetables is prepared extremely simply, the only thing is not too quickly, because for the meat to come out soft and juicy, it will take quite a long time - an hour and a half. But believe me, your expectations will be met!
Ingredients:
- five garlic cloves
- one medium duck
- seven potatoes
- fresh thyme and rosemary
- you can add basil if you wish
- salt
- 25 milliliters vegetable oil
- three small tomatoes
Cooking method:
When going to the store or market, try to purchase a finished bird, that is, completely plucked and gutted. This way you will save a lot of precious time, which you can devote to yourself. When you get home, rinse the duck under the tap and dry it. Then brush the insides and skin with salt and ground black pepper, finely chop the fresh herbs and sprinkle them over the bird.
Now peel the garlic and divide each clove into two parts with a knife, then stuff it into the duck. Cover the baking sheet with a large piece of foil greased with vegetable oil. Place the carcass in the middle, and around it - potatoes, cut into small pieces. Wrap the foil as tightly as possible and place the dish in the oven, preheated to 200 degrees. After about forty minutes, remove the food.
It came to the tomatoes: cut them into cubes of the same size and place them next to the potatoes. By the way, you will notice that there is more liquid in the dish - this will release fat from the duck. Pour it generously over the bird and, again wrapping it in foil, place it in the oven for another 60 minutes.
After this time, set the table. The dish turns out incredibly aromatic, with an unusual taste that herbs give it. Thyme has a pungent and strong aroma, and not a single Italian dish is complete without rosemary. These ingredients will add piquancy to the duck, just be careful not to overdo it, otherwise you will spoil the meat.
Juicy duck with mayonnaise and baked potatoes
The duck recipe includes mayonnaise, which is used to coat the bird. Due to this, a delicate, soft and golden crust appears. If you like spices, add some fresh basil, thyme or rosemary. Suitable dry spices include turmeric, ground black or red pepper. By the way, if you wish, mayonnaise can always be replaced with homemade cream or sour cream.
Ingredients:
- duck (average weight - one and a half to two kilograms)
- one kilogram of crumbly potatoes
- 20 grams of garlic
- seasonings - optional
- 100 grams of gourmet mayonnaise
- some boiled water
- olive oil
Cooking method:
This recipe is no different from the previous ones in terms of food processing technology and the sequence of cooking the dish. But every business has its own subtleties. We start as usual: after washing and drying the duck, rub it with salt and ground pepper. Please note that the carcass should be processed not only from the outside, but also from the inside.
Now peel the garlic and chop it using a special press; in the absence of one, chop the product with a knife. Mix it with mayonnaise, add some seasonings and fresh herbs, finely chopped of course. Pour the resulting sauce over the duck.
Take a baking sheet and add olive oil to it, spread it over the entire surface, rubbing it with your hands. Place the bird in the middle of the dish and work on the potatoes. Peel it, rinse and cut into not too thick circles, then cover the carcass with them. By the way, we recommend using special spices for potatoes, which are sold in all stores. They will give the vegetable a beautiful golden-orange hue and piquancy.
The dish can be prepared with or without foil. The film just helps protect the bird from burning, so we still recommend covering the duck with it. Pour just a little boiled, but not very hot water onto a baking sheet. Place the dish in the oven, preheating it to 200 degrees. Time it for an hour and a half, and then take out your creation and pour it with fat, which by this time should be released from the bird. Don't cover it with foil again, but put it back in the oven. Thanks to such simple “machinations,” a beautiful golden brown crust is formed.
Duck meat with potatoes and prunes
Duck goes well not only with vegetables, but also with dried fruits. Let's look at another recipe. This time you will need prunes, which will need to be soaked briefly just before cooking. In order not to make a side dish separately, we suggest baking the potatoes along with the rest of the ingredients. A delicious meal is guaranteed!
Ingredients:
- duck up to two kilograms
- one large onion
- eleven potatoes
- 300 grams of prunes
- sour cream packaging
- several sprigs of cilantro
- 15 grams of fresh dill
Cooking method:
If you pick up this recipe, consider that half the work is already done: by following clear instructions, you will learn how to cook duck no worse than professional chefs. The main thing is patience and a little practice. Well, let's get started?
First, rinse the potatoes well and place them in a saucepan with lightly salted water and boil until fully cooked. Then peel it and cut it into small cubes. Now pour boiling water over the prunes and let it sit for at least fifteen minutes. Rinse dried fruits and dry them with paper towels. Combine both ingredients in a bowl, sprinkle them with salt and mix well. Stuff the duck with the resulting mass, and sew up the hole with thread or secure it with wooden toothpicks.
Pour sour cream or cream, depending on what you are using, into the baking sleeve and place the bird here. Place the dish in a preheated oven (optimal temperature 185 degrees) and cook for about an hour and a half. While the meat is simmering, cut the onion into thin rings and fry in oil, and chop the dill and cilantro as finely as possible.
After the specified time has passed, remove the duck, cut the sleeve and pour the liquid onto a baking sheet. Place golden onions around the carcass and keep the dish in the oven for another fifteen minutes. Before serving, divide the bird into parts, namely into legs, wings, and cut off the meat from the back.
Naturally, each recipe has its own nuances. For example, if you decide to make duck with potatoes not in a sleeve, but simply on a baking sheet, keep in mind that you will need to pour a little water or dry red wine into the dish. This will make the dish more juicy and tender.
Duck “Russian style”
Many professional chefs are against stuffing a duck, explaining that during the baking process, by the time the filling “arrives,” the meat will be hopelessly spoiled. They claim that all the juices and fat will come out and the meat will be too dry. But everyone has their own opinion, and if one person doesn’t like this or that recipe, this does not mean at all that everyone else should safely forget about it.
Some people love duck with fruit, while others prefer a more standard approach. We suggest sticking to the golden mean - food should not be boring. Bird with potatoes and sauerkraut is not very original, but very appetizing! The fat, rendered from the duck, gives other products a special aroma and mild taste.
Ingredients:
- kilogram of sauerkraut
- big duck
- two handfuls of prunes
- 500 grams of potatoes
- olive oil
- four slices of flavored bacon
- two onion heads
- bay leaf and spices
Cooking method:
We won't explain too much about what to do with the duck - rinse it and dry it. If you want to get a beautiful golden crust, let the carcass stand for several hours to a day in the refrigerator. At the same time, you should not cover the bird with anything - this advice is especially recommended to take note if you are using a defrosted product. This method will help get rid of excess moisture.
When starting to cook, peel the potatoes and cut them into circles, the onion into half rings, and the bacon into thin strips. Once the oven has heated to at least 180 degrees, place the buttered bacon in a heatproof dish or baking tray, then the cabbage and prunes on one side, and the potatoes on the other. Sprinkle the food with spices and onions on top, add a little bay leaf.
Now rub the inside and outside of the duck with salt mixed with black pepper and poke holes in several places with a fork. This way the juice and fat can come out easily. Place the bird in the middle of the dish and bake in the oven for at least an hour and a half. We hope these instructions will make your cooking experiments successful every time. Cook with love!
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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!
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.
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!
