Step 1: Prepare ingredients.
We wash the duck under running water (if the duck is not plucked, then the carcass must be scorched over the fire, then, to remove excess feathers, sprinkle with wheat flour and wipe with a towel).
We cut it into portioned pieces, in principle it is not very difficult to cut at the junction of the bones, first the legs, then the wings, cut off the breast, cut it into two parts and each half into three parts. From what is left we cut out the hips and then the back can be divided into several parts. Wash all the chopped parts thoroughly again and put them in a saucepan, add cold water and put on the stove, bring to a boil. After the water has boiled, drain it and refill it. put on high heat and bring to a boil.
We peel the onions, cut off the tails and rinse them under water and place them whole in a pan with boiling duck. Cooking within 40-50 minutes over moderate heat. We take the finished duck out onto a separate plate, take out the onions (throw them away, they were needed for flavor). 
Leave the pan with the remaining broth on the fire, increase the heat and boil the broth to half the original volume. Step 2: Prepare the broth for the duck.
We peel the garlic, rinse it under water and squeeze it through a garlic press (you can just chop it finely on a board). Add soy sauce, squeezed garlic through a garlic press and ginger to the broth, boiled down to half, mix well, add ground black pepper and table salt to taste if desired. Step 3: Stew the duck.
Place the finished duck in a frying pan, pour in the prepared broth so that the duck is not completely covered, but only half covered. Cover the pan with a lid and simmer over low heat about 30 minutes.
Step 4: Prepare the sesame seeds for the duck.
Heat the frying pan, add sesame seeds and fry over high heat until golden brown, just be careful not to overcook it, otherwise the taste of the dish will change. Step 5: Serve the braised duck.
Take the finished duck out of the frying pan and place it on portioned plates, sprinkle with toasted sesame seeds on top. If desired, decorate with sprigs of parsley or dill. Enjoy your meal! You can cook buckwheat with the remaining duck broth. Buckwheat in such a broth will turn out unusually tasty and crumbly.
I rub the duck using the classic version - table salt mixed with black pepper, and you can also use honey or marinate with fresh lemon juice.
As a side dish for this duck, you can use potatoes prepared in any way, boiled rice or fresh chopped vegetables.
If you are not a vegetarian, you will never be able to resist delicious duck meat. The most common way to prepare this bird is a whole baked carcass with apples. But it can also be prepared in portioned pieces, which are marinated and cooked faster than a whole carcass. I want to introduce you to some very tasty recipes for cooking duck, which you can serve on a holiday table or diversify your daily lunch or dinner.
Any meat turns out very tasty if it is stewed in sour cream. The meat of this bird needs to be cooked correctly so that it does not dry out, but is juicy and tender, so during cooking, follow some recommendations. Let's look at a step-by-step recipe for cooking stewed duck pieces in sour cream with photos.
Recipe for stewed duck pieces with sour cream
Kitchen appliances and utensils: frying pan, stove, cutting board, knife.
Ingredients
Step by step recipe
- Wash the meat, remove the remaining feathers from the duck carcass. Cut it into small portions and rinse again.
- Pour 4 tbsp into the pan. l. vegetable oil, heat, add pieces of meat and fry on both sides until golden brown.
- Wash and peel two large or three medium onions. Cut them into small cubes.
- Wash two large apples. Remove the core and cut into cubes. It is better to use sweet and sour apples.
- Add the onions and apples to the meat and fry for about five minutes, stirring occasionally.
- Then pour 300 g of meat broth or water into the frying pan, cover with a lid and simmer over low heat for 10-15 minutes.
- Now you can add salt, pepper to taste, 400 g of sour cream.
- Simmer, covered, until the meat is cooked through, about 40 minutes.
Video recipe for cooking duck pieces stewed in sour cream
Dear chefs, I suggest you watch a video that describes in great detail the entire process of preparing a meat dish. You will see what pieces the bird can be divided into, how best to fry it, and what will happen when it is fully cooked.
Since childhood, I remember how a relative came to visit us and cooked duck in a deep clay dish. Either because such a dish was not on our table so often, or because it was really incredibly tasty and tender meat that simply melted in my mouth, I still remember its taste, and never before in my life have I... didn't happen again. If I were older, I would definitely have found out even then what was so secret about this meat that I didn’t know.
Having tried several options for cooking duck, I concluded that the main secret was earthenware, which, unfortunately, I don’t have now. And now I will share with you a recipe for preparing this bird, which is as similar as possible to a very familiar recipe from my childhood.
Recipe for stewed duck pieces with apples and prunes
Cooking time: 1,5 hour.
Number of servings: for 4 people.
Kitchen appliances and utensils: oven, duck roaster or convenient deep heat-resistant dish.
Calories: 237 kcal per 100 g of product.
Ingredients
Step by step recipe
- It is better to use chilled poultry. If you have frozen meat, defrost it at room temperature.
- You can first rub the meat with spices and let it sit for at least 4 hours.
- Be sure to take sweet and sour, hard varieties of apples. Sweet apples become tasteless and do not add any piquancy to the finished dish.
- Instead of water, you can use milk, cream or sour cream.
Video recipe for cooking duck stewed in pieces with apple and prunes
Dear readers, now let's watch a video that clearly shows the whole process of preparing delicious stewed duck in pieces for this step-by-step recipe with photos.
Serving options
- This is a completely independent dish, to which I serve only fresh salads.
- Meat can be an excellent addition to potatoes, pasta, any cereals and legumes. The gravy that remains after cooking will perfectly season the side dish.
- Serve the meat on portioned plates or a shared platter, garnished with fresh herbs.
- You can also offer cranberry sauce to this meat for family and guests.
We all know that meat is good for our body.. It contains a lot of protein and iron, which gives us strength and energy. Chicken is now very popular and commercially available, it is easy to cook and delicious. But sometimes you want to eat another type of bird for variety. Today we learned recipes for cooking stewed duck in pieces in the oven and in a frying pan. Let this dish appear on your dinner table more often, because it will satisfy even the pickiest gourmets. By the way, duck meat contains vitamins D and Omega 3, which have a huge positive effect on our body.
Cooking options
- Relatively recently, a recipe was discovered in our area. Orange has become an excellent substitute for apple because it has a pleasant sourness and adds a unique aroma to the meat. I recommend preparing the bird using this recipe this coming weekend to enjoy the taste of the tender meat.
- It is extremely popular in many countries. The name alone makes even a well-fed person’s mouth water, but imagine what the aroma will be in the house and how tasty it will be when you cook it yourself. We cook poultry this way for all holidays and birthdays. For guests, this dish is the most anticipated. It's so interesting to watch them give up snacks to make room for duck in their stomachs. Be sure to use my recipes, you and your guests will be satisfied.
- And I’ll leave it here for you. Of course, it is not as popular as chicken fillet, but it is also quite tasty. And if you cook it correctly, you will get a meat delicacy. This meat is combined with apples, oranges and pomegranates. These products are cooked together with meat, or they are used to make a sauce that is poured over the food before serving. Fillet with mushrooms, onions or potatoes also turns out very tasty. To prepare it quickly and tasty, you need to take a few ideas from experienced chefs, add your ingenuity and imagination, and you will be able to get the desired dish, after which everyone present will lick their fingers.
- I like to bake. There are several options for preparing this dish, and each of them is delicious in its own way. I will leave the simplest ideas for you. You can implement them on any weekday or for a festive event. I would also like to say that this dish is very tasty when served hot, so it is not recommended to prepare it in advance.
Dear cooks, I hope that today I was able to be as useful as possible for you, and that delicious duck is already spreading its aromas in your kitchen. If during its preparation you have any comments or suggestions, leave them in the comments, I will definitely take a look. And now I want to wish you more delicious ideas and bon appetit!
It is good for health and also has an amazing taste. It goes well with most grain and vegetable side dishes, but a real classic of the genre is with potatoes. Preparing this dish takes a lot of time and requires some skill, but the result is worth it! Let's try to understand all the intricacies of cooking.
Great value
A good chef always uses only the highest quality and healthiest ingredients to prepare his masterpieces. That’s why duck meat is so popular. After all, it contains many useful substances that are so necessary for health. It contains trace elements (phosphorus, sodium, potassium, copper, calcium, iron), vitamins (mainly B-group), as well as folic acid and riboflavin.
Choosing products
The recipe for stewed duck with potatoes requires the presence of several ingredients. In addition, the composition includes spices. In addition to the duck and potatoes itself, we will need carrots, onions, and garlic. Eggplants and bell peppers are often added to this dish.
Both domestic and wild birds are suitable for preparing this dish. The main condition is freshness. The carcass should have a normal natural smell and a rich, characteristic color. The duck should not be sticky to the touch.
Food preparation
Even if you purchased a processed carcass, careful inspection and modification will still be required. First of all, this concerns feathers. In duck they are very tough and dense, so you should treat them with maximum attention. After all, a single feather can ruin the amazing taste of a dish. Especially if stewed duck with potatoes is served at the festive table. Therefore, we arm ourselves with tweezers and conduct a thorough inspection, removing everything unnecessary.
The “internal inspection” requires no less attention. All offal must be removed, paying attention to such “pitfalls” as the esophagus and trachea. They sometimes remain in the neck, giving off an unpleasant odor during cooking. By the way, the giblets themselves can be cooked along with the meat, but most often they are set aside for the further preparation of aromatic pates and dietary soups.
It is enough to rinse the plucked and cleaned carcass in running water.
Approximate proportions of products
The carcass weighs on average 3.5-4 kg. To prepare the dish you will need the following:
- Potatoes - 3 kg.
- Onions - 2-3 pcs.
- Garlic - head.
- Vegetable oil - 0.5 cups.
- Optional: eggplant, leek, bell pepper, carrot - 1 pc.
A word about dishes
Stewed duck with potatoes is a special dish. And it is also important what to cook it in. An ordinary saucepan is far from the best option. A special gooseneck is best suited. This dish turns out great in a cast iron pot or cauldron.
Cooking braised duck on the stove
One of the most common methods involves frying the ingredients and then stewing them. First of all, cut the duck into portions. Heat a large frying pan and add oil. We lay out the meat and begin the frying process. While the duck is roasting, let's start with the potatoes. It is best to cut it into large pieces.
When the meat turns brown, you can put it in the casserole dish. Next up are potatoes. It needs to be lightly fried until half cooked, and then sent to the duck meat in the goose barn. It is better to chop the onion smaller and also fry it in a frying pan. If you use carrots, it is better to chop them into circles or bars. Zucchini and eggplant do not need to be fried. It is advisable to remove the skin of these vegetables before cooking. Once cut into circles, they can be immediately sent to the casserole. Next, you need to add a little boiled water to the dish, cover with a lid and put on low heat. Duck stewed in pieces with potatoes will not be ready soon. To prevent the dish from burning, you need to keep an eye on it and stir it periodically. Garlic is added whole cloves just before the end of the stew.
Whole duck in the oven
Cooked stew is simply a royal delicacy! This dish is worthy of serving at the most important celebration. To cook it, you will need a whole duck carcass. It must be thoroughly washed, rubbed with salt and seasonings inside and out.
Most often, the carcass is boiled in water before stewing. This is done to make the duck meat more tender.
Next, we place the duck in a vessel - the same goose bowl will do. Pour a couple of tablespoons of vegetable oil and about half a glass of broth into the bottom. Place in the oven, remembering to periodically remove and baste the duck with the dripping fat. About 20 minutes before the end of cooking, add lightly fried potatoes and onions to the duck.
Readiness is checked by piercing it - if the skewer easily enters the pulp without reddish juice flowing out, it means the meat is ready.
Cooking wild duck
Stewed wild duck with potatoes is also very tasty. Its meat has an expressive and rich aroma and taste, which makes it even more attractive to the cook than homemade meat. The only difference is in the cooking technology - wild duck takes a little longer to fully cook than regular duck.
Serving, serving
Stewed duck with potatoes can be served in the same container in which it was prepared. In this case, it is better to place the dish on an additional table, on a hot stand.
Most often, already filled plates are served to the table. However, in this case, guests cannot express their preferences regarding the parts of the carcass that they would like to receive. The side dish is laid out on the plate, and the meat is placed next to it. It is customary to leave part of the plate free so that the guest can put bread or salad there.
There is another way of serving - the meat is cut into thin slices with a sharp knife and placed on a wide dish in the middle of the table. And only the side dish ends up on the portioned plates. Then guests have the opportunity to take the duck at their discretion. In this case, special forks should be served with the common dish, which are convenient for pricking pieces.
Appetizers such as sauerkraut, pickled mushrooms, pickles and tomatoes go great with stewed duck. In the summer, you should definitely supplement the menu with salads or slices of seasonal vegetables. Regular canned green peas go well with this dish.
You can diversify the table with all kinds of sauces. Stewed duck with potatoes goes well with sauces such as sweet and sour, sour cream, soy, tartar and many others. The dish is perfectly complemented by fresh herbs, which are usually served chopped into small pieces.
Today, I want to offer you homemade recipes with photos: how to cook duck in pieces in the oven deliciously so that it is soft and juicy. You will enjoy the culinary process, as you can do everything quickly and easily at home.
The main thing is that the duck meat turns out very tasty, tender on the inside and crispy on the outside. You will be satisfied with this festive dish.
Recipe for cooking duck in the oven in pieces, in the sleeve with a photo
Ingredients:
- Domestic duck - the fourth part;
- Mayonnaise - 4 tbsp. l.;
- Ketchup - 2 tbsp. l.;
- Salt - a pinch, to taste;
- Seasoning (game spices) - approximately 1/2 teaspoon.
First you need to prepare the marinade. To prepare it we take: mayonnaise, ketchup, salt and seasoning for game. Pour the ingredients for the marinade into one container. Instead of chicken seasoning, you can add your other favorite spices.
Then mix the added ingredients well with a spoon to obtain a homogeneous marinade.
The marinade is ready. Now you need to prepare the duck itself. First of all, rinse the game well under running water, remove excess fat, feathers and films. Then be sure to dry the carcass with a paper towel. This is done in order to remove excess moisture, which will help the duck bake better and get a golden brown crust.
The game is ready, now you need to marinate it. Apply the marinade evenly to the duck on all sides, and leave to marinate in the refrigerator for several hours, at least 3 hours. It is best to leave it in the marinade overnight or for a day so that the meat is better soaked and becomes more juicy.
After that, we place the duck in a baking sleeve and tie the edges on both sides.
Place in a preheated oven. Cooking time at 180 degrees is 1 - 1 hour 20 minutes. Then turn off, but do not open the door, for another 10 minutes.
We take out the well-braised, juicy pieces of duck meat from the sleeve and serve them to the table on beautiful dishes, with original cut vegetables.
Note to the cook: marinade for roasting duck in the oven can be made very tasty with soy sauce
Pour 4 tablespoons of soy sauce into a bowl (for example, Kikkoman Teriyaki marinade). If this is not the case, then take light or classic + 1 tbsp. a spoonful of rice or wine vinegar. To any sauce, add 1 tablespoon of oil (ideally sesame) and a pinch of ginger (dried or 3 thinly chopped fresh slices). Mix. We coat the pieces of meat with the marinade and quickly fry them in a frying pan in oil, then put them in the oven to bake. You will get a duck ala "Hokkaido".
And the simplest option:
50 grams of quality soy sauce, 1/2 tbsp. spoons of honey, a spoonful of cognac or red wine, if desired, replace with juice and pieces of lemon, a small pinch of garlic powder and salt, spices (coriander or cardamom on the edge of a knife, marjoram, paprika, black and red pepper).
Once at home, prepare a delicious piece of duck in the oven (in a sleeve or in a simple form in foil, a duck casserole) and serve delicious meat in a variety of original presentations on all holidays. Tested on us.
For more on the topic, check out:
It is usually baked in the oven with apples or other side dish. It turns out incomparable. Of course, the crispy crust of roasted duck cannot fail to conquer even the most demanding gourmet.
I offer a recipe - an alternative to roast duck.
Although not every cook recognizes stewed duck as a holiday treat, it is still worth preparing the dish according to this recipe. The meat turns out tender, with a pleasant aroma. This dish can be served with any side dish; it is also suitable as an addition to salads and appetizers.
Please pay attention to the following recommendations. First of all, don't overdo it with water. If the duck is fatty, then completely cover the pieces with water. If the bird is young and not fat, then it is enough to add 2/3 of the water. Secondly, you cannot add salt or spices until the duck fat has rendered. Thirdly, if you are stewing an old duck, first place it in a container filled with mineral water for 12 hours.
Cooking steps:
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