Duck meat can be prepared in different ways, one of these ways is to simply stew the duck cut into pieces in a pot in the oven. In general, stewing is considered a fairly gentle cooking method, which I really like. Dishes cooked in pots always have their own characteristic aroma and taste, different from the same dishes, but prepared in a different way. And for duck, this method will be almost the best option, because its meat cannot be cooked as quickly as chicken meat, therefore, regular roasting of duck is not the best option at all.

In order not to interrupt the taste of the duck, we will not use many different ingredients; we will only take onions, carrots, and tomatoes for additional juiciness. We will also add spices for flavor. The most important thing is to choose a good duck; I have a domestic young duck, but it is quite large, so half of it was enough for me to stew.

So, let's start cooking stewed duck in pots in the oven.

Cut the duck into portions. As you know, duck is a rather fatty bird, so excess skin and fat can be trimmed off. You can fry anything on pieces of fat; I used it to pre-fry duck pieces.

Fry the chopped duck pieces in its own fat until lightly browned. This will give the dish a more interesting taste than if we immediately stewed raw duck.

Place the fried duck pieces into baking pots. For this amount of meat, I needed two large pots, each about a liter in volume. Add dried rosemary, salt and ground pepper to them.

And in the frying pan in which the duck was fried, fry finely chopped onions and garlic.

While the onion is frying, cut the carrots and peeled tomato into cubes. We will not remove the tomato juice and seeds.

Add fried onions and garlic and raw carrots and tomatoes to the duck meat pots. Add warm water to the pots so that it does not reach the surface of the pieces. Let's add more salt. Cover the pots with lids and put them in the oven, which you need to turn on 5 minutes before and set the temperature to 180-190 degrees. There is no need to turn on the oven before, because if it is too hot, the temperature difference can have a bad effect on ceramic pots. And in 5 minutes it will not yet fully warm up, so this will not be critical for the pots. After the oven is fully heated, forget about them for an hour and a half.

After the specified time, take out the pots and taste the duck meat for doneness. If your duck is young, then this time will be enough for the meat to fully cook and become soft.

The stewed duck in pots turned out very tasty, serve it with any side dish of your choice, depending on what your family likes.

Bon appetit!


The recipe for roast duck will definitely be appreciated by busy people: after preparing all the ingredients, the presence of a cook in the kitchen is not necessary - you just set the oven temperature, turn on the timer, and you can do other things.

Preparation: 15 minutes | Cooking: 1.5 hours | Yield: for 3-4 persons

Ingredients

  • duck - 1.5 kg
  • potato - 3 pcs.
  • pumpkin - 200 g
  • onion - 1 PC.
  • Sweet pepper - 1 PC.
  • salt - 1 tbsp. l.
  • roast spice mixture - 2 tsp.
  • meat broth, vegetable broth - 100 ml
  • vegetable oil
  • star anise - 1 star
  • ground pepper mixture
  • bay leaf and greens

Preparation

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    Rinse the fresh duck carcass with water and dry with paper towels. Using a sharp knife, cut it into portions of such a size that it is convenient for guests to remove them from the pot. The remaining breast bone can be used for meat broths.

    Heat the frying pan well, pour a little vegetable oil, put duck pieces in it and fry over high heat until golden brown (a few minutes on each side).

    Frying will create a dense layer that will retain the meat juices inside the pieces, and this will make them juicy.

    Meanwhile, cut the pumpkin into large cubes. You don't have to remove the skin on a young pumpkin.

    Fry the pumpkin in vegetable oil, add peeled and chopped potatoes with onions and peppers, cook for 5 minutes until golden brown.

    Turn on the oven at 190 degrees. Place duck pieces in pots, salt and season with spices.

    Place fried vegetables on top, add salt and pepper, pour broth, add herbs to taste and bay leaf.

    Bake the roast for about 1.5 hours - half the time at 190 degrees, then reduce the temperature to 170 degrees. After cooking, let the roast sit for 30 minutes and serve hot.

Unfortunately, duck is a bird that does not appear on our tables very often, but when housewives decide to please their guests with such a dish, they want to cook it so tasty and original that all the guests will remember it. Below is a recipe that will suit even the most picky guest.
Duck with potatoes in pots - ingredients: To prepare duck with potatoes in pots you will need: - one duck; - half a kilogram of fresh potatoes; - two medium-sized carrots; - two onions; - salt to taste; - pepper; - some water; - greenery.
Cooking duck in pots First of all, the duck needs to be thoroughly washed, dried, cleaned of feathers, and also disassembled into small portioned pieces. The finished small pieces must be fried in a frying pan using vegetable oil over high heat until a golden crust forms. While the duck is roasting, the potatoes must be peeled and cut into cubes. Wash the carrots, peel and cut into slices. Peel the onions and cut them into rings. Using carrots and onions, prepare a golden fry. All prepared ingredients need to be placed in pots, and each layer should be peppered and salted. Place pieces of meat at the very bottom, place cubes of potatoes on top, and pour the fried carrots and onions onto the potatoes.
Pour water into each pot so that 2-3 cm remains to the edges. Pots ready for cooking must be covered with lids and placed in the oven for thirty or forty minutes, at a temperature of 200-220 degrees. After the time has passed, remove the dish from the oven, cool slightly, sprinkle with finely chopped herbs and serve. If you wish, you can sprinkle the duck with grated hard cheese. To do this, remove the pots from the oven 10 minutes before cooking, generously sprinkle with cheese and put back in the oven for 10 minutes so that the cheese has time to melt and become covered with a golden crust. The dish is ready. Bon appetit



Good day, dear users of our wonderful project! I am very pleased that you decided to look at my recipe, so I will try not to disappoint your expectations.
Today we will cook duck in a pot with potatoes and mushrooms, which is a very tasty and satisfying dish.

To do this, we will need the following set of products in the quantities that I indicated at the very beginning of my recipe:

By the way, the indicated amount is designed for three servings of the dish.
If we have known each other for a long time (and if not, then I invite you to familiarize yourself with my previous recipes), then you probably know that I often cook in pots, and pre-cook all the components of the dish until half-cooked before directly baking. That’s why we start by cutting the potatoes into pieces, adding water, adding a little salt to taste and sending them to cook.

To speed up this whole process, I use a microwave. Potatoes are cooked in it for 10-15 minutes.
Next, I cut the duck breast into thin and large slices so that they also cook faster:

At this stage, I season the meat a little and sprinkle with spices. in this case, I prefer to use only a mixture of ground black pepper and dried garlic, so as not to detract from the natural flavor of duck meat and only enhance it.

After this, I put the meat in a cauldron, greased with a little vegetable oil, or better if it is olive oil, and simmer, and then fry until half cooked.

Then I cut the onion into half rings

and send it to a frying pan, where I fry it a little in the same vegetable oil.


It doesn’t matter at all what kind of mushrooms you use, since this will not spoil the taste of the dish. Whenever I have champignons, I gladly put them in, the only difference being that I fry them without first boiling them, but in this case I’ll make do with our local Crimean steppe single-barrels. These are fleshy mushrooms that do not have a very pronounced characteristic mushroom aroma, which is their main drawback.

Usually, already boiled mushrooms are stored in my freezer and, if necessary, simply defrosted. It is these mushrooms that I add to the onion for a few minutes and fry, stirring occasionally.

It wouldn’t hurt to season the mushrooms a little with ground pepper and dried garlic, which I successfully do.

Well, all the components of our dish are ready, so you can start assembling our pots with a clear conscience.
At the bottom of each of them we put a pinch of salt, a few bay leaves and a couple of black peppercorns.

We place our duck on top of the potatoes in equal parts.

Cover with a layer of mushrooms and onions,

but we do all this in such a way that the pots are not filled to the top by 2-3 centimeters.

Now add 1-1.5 tablespoons of fresh milk to each of the pots. Milk can be replaced with homemade sour cream, which will make our dish even more tasty and satisfying.

Fill the pots up to the shoulders with broth. The broth can be anything you like: meat, poultry or vegetables. Personally, in order not to violate the concept of the dish, I prepared the broth using duck bones cut from the same breast. I used this exact technique in my recipe for homemade buckwheat porridge in a pot.
When everything is placed in pots and we are convinced of this, we can “seal” them. Personally, I like to use bread caps: they are aesthetically beautiful, tasty, and completely replace bread. Therefore, I take the yeast dough prepared according to a quick recipe and divide it into pieces, the number of which corresponds to the number of servings, that is, pots.

I turn each piece of dough into a flat cake, simply stretching it with my hands and grease its edge with vegetable oil using a silicone brush.

I do the same with the edge of the pot. This is done so that during baking the lid does not stick and can be easily removed from the pot.
Then I cover the pots with flat cakes and seal the edges. I get these cute caps:

There is no need to rush to put our pots in the oven, since the lids will not turn out lush and beautiful. We need to wait until the dough rises, and this takes about 10-15 minutes at room temperature.
Now you can put our pots in an oven preheated to 180 degrees and bake the dish there for 40 minutes. The bread lid serves as an indicator of readiness: as soon as it is browned, you can remove the dish from the oven.

Let the pots “rest” and cool a little, then serve them to the table.

The lids can be removed before serving and placed next to the pot on a plate, or you can leave this honorable task to each eater independently, so to speak, preserving the intrigue.

That's all! Bon appetit!
I wish you all the most delicious and healthy things in your new life!
Thank you for your attention! Until new recipes!

Cooking time: PT01H30M 1 h 30 min.

Probably every housewife knows that cooking in the oven is not only convenient, but also very useful. Judge for yourself, you can cook food without any oil or fat at all, and a golden brown crust will still appear under the influence of temperature. Plus, almost all oven dishes can be given to children.
Duck meat dense, tender, rich in microelements. It can be prepared in a variety of ways. For example, bake in a clay pot along with a side dish (potatoes).
So, to cook duck with potatoes in a clay pot you will need the following ingredients:
Duck meat – ½ kg.
Carrots – 2 pcs.
Onions – 2 pcs.
Potatoes – 1 kg.
Mayonnaise – 200 ml.
Salt, pepper, spices to taste.
Bay leaf – 2 pcs.
Cooking method:
Peel the potatoes and cut into strips or small pieces (the larger the potato pieces, the longer the dish will take to prepare).
Finely chop the onion.
Cut the duck into large pieces.
Grate the carrots on a coarse grater.
Afterwards, we place all the prepared products in a large clay pot.
Add mayonnaise, bay leaf, salt, pepper and mix thoroughly.
Place in a preheated room at 200 degrees. oven for 2 hours. After this time, even an elderly duck will simply melt in your mouth.
Our dish is ready. Bon appetit!
The main advantage of the dish is that the potatoes are soaked in duck juice and turn out very tasty. It is also extremely convenient that the side dish and main dish are prepared together. This fairly simple recipe will help diversify the most ordinary dinner or lunch, and is also suitable for a holiday table.


  • duck carcass (1 kg)
  • 6 pieces eggplant
  • 1 onion
  • 2 tablespoons flour
  • 5-6 tablespoons vegetable oil
  • 3 large tomatoes.
  • bunch of parsley
  • ground red pepper
Recipe:

Eggplants

Wash the eggplants and peel them. First, cut the eggplants lengthwise into 4 equal parts, and then each of them into smaller ones - 2-3 pieces. Salt the chopped eggplants and place in cold water for 15 minutes to remove the bitterness.

Wash the prepared duck carcass and chop or cut into 8 portions. Pour vegetable oil into a frying pan and fry the lightly salted duck pieces over high heat on both sides until golden brown. Transfer the roasted duck to paper to drain and remove fat.

Peel the onion and chop it finely. Wash the tomatoes, put them in boiling water for 1-2 minutes, and then in cold water to easily remove the skin. Cut the peeled tomatoes into slices and place them in a separate bowl. Place the chopped onion in the pan using the remaining oil after frying the duck and add a tablespoon of flour. Sauté over low heat, then season the onion with salt and red pepper to taste. Add prepared tomato slices to the pan, add chopped tomato slices, stir with a tablespoon and simmer for 1 minute.

Place the duck pieces in a suitable bowl and pour over the prepared tomato sauce from the frying pan. Add boiling water to the bowl so that the meat is completely covered with liquid, place on low heat and cook until almost done. Then add the prepared eggplant pieces to the pan with the duck and cook over low heat for another 15 minutes. Remove the finished dish from the heat. Wash the greens, chop them and sprinkle the finished dish with chopped herbs.