Stewed duck with buckwheat in a roaster. Braised duck: step by step recipes

I propose unusual recipe cooking delicious and hearty meal from a duck. It will be a kind of variation on the theme of beshbarmak. Tender stew meat is complemented by spicy dough rolls, inside of which there will be a vegetable filling.

This method of stewing a duck on a stove cannot be called simple - you will have to tinker with both the bird itself and the rolls, but the result is worth it. Such original treat Even sophisticated gourmets will appreciate it.

Recipe Information

Cooking method: stewing on the stove.

Total cooking time: 2 h

Servings: 5-6 .

Ingredients:

• fresh duck - 1400 g
• flour - 200-300 g
• small egg - 1 pc.
• water - 50 ml
• salt - a pinch
• sugar - a pinch
• vegetable oil - 25 ml
• mixture ground peppers- taste
• onion - 100 g
• pumpkin - 50 g
• apple - 1 pc.
• garlic - 2-3 cloves
• meat or vegetable broth- 200-300 ml.

How to cook:

1. 
   For stewing or roasting duck, use an immature duck that does not have too much fat. This time I took a young domestic Indian. She's not as fat as the others.
2. Rinse the carcass thoroughly and cut into portioned small pieces. Exactly the same pieces as we did in .
3. 
   Heat up a cauldron or a thick-walled roaster well. Put the chicken pieces skin side down and fry until golden brown under the lid.
4. 
   In the meantime, you will need to make the dough for the rolls. Pour flour into a bowl, beat in an egg. Add a pinch of salt and sugar. For the elasticity of the dough, pour in a little vegetable oil.
5. 
   Knead the dough and put it in the bag. Place the bag in the refrigerator for 10-15 minutes.
6. 
   Peel the onion, pumpkin and apple, chop into small cubes for stuffing rolls.
7. 
   Cut the rested dough into two pieces.
8. 
   Roll out a thin layer of dough and sprinkle with filling, as in the photo.
9. 
   Press the vegetables lightly into the dough and roll up. Work with the dough on a floured surface.
10. 
    Cut the rolls into portions (snails).
11. 
    Add spices for meat, a pinch of salt, garlic, add broth or water to the duck. There should not be a lot of liquid - just to cover the duck. When you have pierced the meat with a fork, and made sure that it is almost ready, you can add the rolls. Cover the cauldron with a lid and reduce the heat to low.
12. 
    Stew the duck with rolls until tender for 30-35 minutes. Leave the finished dish under the lid so that the rolls absorb more broth.
13. Serve the food in portions in deep plates with a small amount of broth-sauce and fresh herbs.

T
Sincerely, Elbi.

Exists a large number of duck recipes, however duck in the oven with noodles, considered the most beautiful. So, for cooking, you will need not only a duck carcass per 1 kg, but also chicken eggs, black pepper, onion, butter, herbs, and dried mushrooms.

First you need to cook clean mushrooms until cooked, after that the mushrooms need to be fried in butter along with onions. At this time, you need to cook from flour homemade noodles and boil it in a decoction of mushrooms. Ready noodles should be mixed with mushrooms, pepper, salt, onions and eggs. Bones should be removed from a clean duck carcass, and then stuffed with this mixture and sewn up. After that, the duck is placed in the form and sewn up. After cooking, the duck needs to be poured with “mushroom gravy”.

Recipe for duck in a duck bowl. Don't have time to cook a festive dinner? Do you want to please your loved ones? the best dish? Then it’s worth cooking the duck in pieces in a roaster. After all duck pieces in a roaster in the oven, will be a worthy decoration of any everyday table.

So, a clean duck should be cut into medium-sized pieces. Then in a hot frying pan vegetable oil you need to fry the chopped pieces of meat. The meat is fried for 10 minutes, and then cover and simmer for 15 minutes. While the meat is stewing, you need to cut the carrots, onions, garlic and a small apple into pieces at this time.

After the meat is stewed, you need to drain the fat from the ducklings and then add boiled water so that it completely covers the duck meat. As soon as the water boils, you need to remove the foam and then add chopped vegetables, as well as spices and leave the duck to stew for an hour and a half on low heat. 10 minutes before cooking, add salt and pepper to the duck to taste.

1. First of all, prepare the duck carcass. If the bird is frozen, defrost it gradually. First, transfer from the freezer to the refrigerator, then to room conditions. Carefully inspect the duck, if it is not plucked enough, remove feathers and hairs.

Rinse the duck carcass thoroughly under cool running water, cut off excess fat and chop into portions. I must say that the November ducks already have pretty good fat and, for example, I cut it off.
For further preparation of the duck in the roaster, put the pieces of poultry in any dish, sprinkle generously with your favorite seasonings and spices that you prefer when cooking poultry dishes, salt and pepper. Stir the duck pieces together so that all the spices are evenly distributed, cover the dish with a lid and let the meat stand in this state for 2-3 hours.

2. Prepare vegetables. Peeled and washed onions, carrots, tomatoes, cut into small cubes. If you don't like tomato skins ready dish, then peel the tomatoes from it before slicing. To do this, it is enough to scald them with boiling water, the skin can be easily removed, and the flesh will remain dense.

So, how are we going to stew the duck in pieces in a duck bowl along with buckwheat. I'll tell you in order.

1. After 2-3 hours, transfer the pieces of duck to a duck dish or other deep thick-walled dish, add vegetable oil and fry the bird on all sides until golden brown.

2. Put onion and carrot cubes in a bowl with duck, simmer under the lid for 10-12 minutes.

3. Now add tomato cubes, sprinkle with any vegetable spices and seasonings. Close the lid again and leave to simmer over low heat until the liquid in the bowl boils away.

4. Sort and wash the grits. Transfer it to the duck.

5. Pour in water (it should completely cover the grits) and continue cooking the duck with buckwheat, covered with a lid, for another 40 minutes. Drop in from time to time and taste the porridge. If it turns out that all the liquid has boiled away, and the buckwheat kernels are still damp, then add a little hot boiled water.

After 40 minutes, you should have a crumbly fragrant buckwheat. You can file all this beauty on the big common dish or arrange each in portioned plates with a piece of duck with boiled buckwheat and stewed vegetables.

Well, now you know one of the ways to cook duck in a duck bowl and I hope you will definitely use it. Or maybe you have your own recipe? Feel free to send.

Tips:

• for even greater taste and aroma, add a few pieces of prunes to the dishes where the duck with buckwheat is cooked, it goes very well with duck meat, and with buckwheat porridge and vegetables;
• for cooking duck, you can use both cauldrons and cast-iron pots inherited from mothers and grandmothers, the main thing is that the dishes must have thick walls and a lid.

When it comes to a duck, many immediately imagine a duck, stuffed with apples. But besides this recipe holiday dish there are many others where the main ingredient is duck meat.

Now in stores you can buy both a whole duck carcass and one fillet. And this is very convenient, because there is not always time to butcher a whole duck, and it is expensive.

Duck is the owner of fatty meat, so it is cooked with products that easily absorb fat. With duck meat it turns out very delicious pilaf, cabbage stew with duck. But, perhaps, most often it is cooked with potatoes.

Stewed duck with potatoes: the subtleties of cooking

• A young duck that has been well fed has tender and soft meat. Old duck, even with prolonged stewing, can turn out tough and tasteless.
• dishes from too fat duck will have a greasy taste. In addition, fatty foods are harder to digest. Therefore, excess fat must be removed.
• Duck fat can be used to fry onions, potatoes and meat itself. Leftover duck fat keeps well in the freezer. It can be melted, poured into a small jar, cooled and stored in the refrigerator.
• Before cooking, it is recommended to hold an old duck in water with vinegar or marinate, sprinkled with lemon juice.
• To prevent the dish from becoming too greasy, duck fat should be used instead of butter. To do this, pieces of meat with fat and skin are placed on a hot frying pan and fried until part of the fat is rendered. Excess fat can be drained. Then put the rest of the pieces of meat. Then proceed according to the recipe.
• From spices and spices, bay leaf, allspice, cumin, parsley root, and garlic are added to the stewed duck with potatoes.

Stewed duck with potatoes and cumin

Ingredients:

• duck - 0.7 kg;
• potatoes - 0.8 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• salt - to taste;
• ground black pepper - to taste;
• garlic - 3 cloves;
• cumin - a pinch;
• bay leaf - 2 pcs.

Cooking method

• Wash the duck, divide into pieces by joints. Pat dry with paper towel to remove excess moisture.
• Peel potatoes, wash, cut into cubes. Peel carrots and onions, rinse cold water. Finely chop the onion. Cut the carrot into thin slices or small sticks. Chop the garlic with a knife.
• Put the pieces of duck in a red-hot dry cauldron and fry on all sides until golden brown. You will see that a sufficient amount of fat will appear in the cauldron. Take the meat out onto a plate.
• Put the onions and carrots in the rendered duck fat, fry.
• Put the duck, pour boiling water to the level of the meat. Close the cauldron with a lid, reduce the heat and simmer with a low boil until the duck becomes soft.
• Put the potatoes, add more boiling water. Salt, put pepper, cumin, bay leaf. Simmer everything together on low heat for 30 minutes. 10 minutes before cooking, add the garlic, and remove the bay leaf, as it starts to taste bitter after a long heat treatment.
• Put the finished duck with potatoes on plates, sprinkle with chopped herbs.

Duck stewed with potatoes in tomato

Ingredients:

• duck - 0.7 kg;
• potatoes - 1 kg;
• onion - 2 pcs.;
• carrots - 1 pc.;
• tomato paste - 1 tbsp. l.;
• peppercorns - 10 pcs.;
• bay leaf - 3 pcs.;
• parsley root - 50 g.

Cooking method

• Cut the prepared duck into pieces, blot with a paper towel, removing excess moisture.
• Peel potatoes, carrots, onions. Cut the onion into half rings, and the potatoes and carrots into cubes.
• In a dry frying pan, fry the pieces of meat until golden brown, then transfer them to a cauldron or goose. Pour boiling water to the level of the meat, simmer for 30 minutes at a low boil. During this time, the duck should become soft.
• Add potatoes, stir, continue cooking for another 10 minutes.
• On the melted fat, fry the onion until golden brown, put the carrot, heat it together with the onion. Add tomato paste, stir, keep on fire for 5 minutes. Put in a bowl with meat and potatoes. Add enough hot water so that it does not reach the top layers of vegetables a little. Salt, put spices. Cook until potatoes are soft.
• Put the stewed duck with potatoes on plates, sprinkle with herbs.

Stewed duck with potatoes and olives

Ingredients:

• duck - 0.6 kg;
• potatoes - 0.8 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• pitted olives - 100 g;
• salt - to taste;
• peppercorns - 10 pcs.;
• greens.

Cooking method

• Wash the duck, cut off some of the fat, then cut the carcass into pieces.
• Peel potatoes, onions and carrots, wash. Cut the onion into half rings, and the potatoes and carrots into cubes.
• Wash the tomatoes, cut into slices.
• Put the cut fat into a dry heated frying pan. When it's melted, put the meat in. Fry it on all sides. Transfer the meat to a cauldron or thick-walled pan. Put on fire. Pour boiling water over the duck (the water should only cover it slightly) and simmer for half an hour at a low boil.
• Add chopped potatoes to the duck. Simmer for 10 minutes.
• In the remaining fat, sauté the onions and carrots in a pan. Put in the tomato slices, stir. When the liquid from the tomatoes has evaporated, transfer the vegetables from the pan to the bowl with the duck and potatoes. Add olives. Put salt and pepper. Simmer until potatoes are soft.
• Put the finished stewed duck with potatoes in plates, sprinkle with herbs.

Stewed duck with potatoes and eggplant in a slow cooker

Ingredients:

• duck - 0.6 kg;
• potatoes - 0.8 kg;
• eggplant - 1 pc.;
• carrots - 1 pc.;
• Bulgarian pepper - 1 pc.;
• onion - 2 pcs.;
• vegetable oil - 1 tsp;
• garlic - 5 cloves;
• suneli hops - 1 tsp;
• salt - to taste;
• lemon juice- 1 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• black pepper - a pinch;
• green cilantro - a small bunch.

Cooking method

• Wash the duck, cut into medium pieces. Drizzle with lemon juice and leave to marinate for 1 hour. Fry in a pan with oil until golden brown. Transfer to a cauldron. Keep on low heat, cover the cauldron with a lid.
• Peel and wash potatoes, carrots, garlic and onions. Cut the potatoes into large cubes, onions into half rings, carrots into circles, finely chop the garlic.
• Wash the bell pepper, remove the seeds, cut into wide strips.
• Cut the eggplant in half lengthwise, then cut crosswise into wide slices. If the eggplant has darkened on the cut, sprinkle them with salt, leave for 20 minutes. Drain the juice that stands out, squeeze the eggplants lightly.
• Put onions and carrots in a pan with the remaining fat, fry. Add eggplant, stir, cook over high heat for 2-3 minutes. Put the tomato paste, warm everything together for 5 minutes.
• Increase the fire under the cauldron. Put the chopped potatoes, lightly fry. Pour boiling water over so that the water is level with the potatoes. Simmer for 5 minutes.
• Add prepared vegetables to duck with potatoes and bell pepper. Put salt, black pepper and suneli hops. Simmer until potatoes are cooked.
• Sprinkle the finished stewed duck with potatoes with cilantro.

Note to the owner

Duck fillet with potatoes is prepared in a similar way, but the cooking time for meat is almost halved.

In addition to the listed vegetables, you can put zucchini, cabbage, pickled cucumbers, pumpkin in a duck with potatoes.

In a duck bowl, a cauldron, a cast-iron - everything is early in what kind of dishes ... If only it was with thick walls and a lid. The duck becomes soft, juicy, tender. Preserves juices and fat - so fragrant that no sauce is needed. represents several original recipes cooking duck in a duck hutch.

Braised duck - basic recipe

You will need a duckling or a thick-walled cauldron. One bird consumes 50g. butter, a glass of broth, a tablespoon of starch and a lemon.

Prepare and tie the carcass so that it does not fall apart. Fry it on all sides in butter in a cauldron. Pour in the broth, salt and pepper. Cover and simmer for at least two hours. You can cook on the stovetop or in the oven at medium heat.

Sauce. Stir the starch and lemon juice into the juice that stands out. Lemon juice can be replaced with dry white wine.

Duck stew with olives

It will take 50g again. butter, a glass of broth, 200g. olives, 1 tbsp. starch and lemon. We stew the duck according to the previous recipe. Sauce difference.

Remove the finished duck from the roaster. In the remaining liquid, add starch, olives and lemon juice. Simmer over low heat.

Pour the sauce over the duck and cover with olives.

duck with bow

For onion lovers. It is better to choose small onions. For one duck, 300g is enough. onions and 60g. butter.

Peel the onion and boil in salted water. The resulting broth is useful for soup. And the onions need to be fried in oil. They need to be caramelized. After 10 minutes of frying, sprinkle each onion with a pinch granulated sugar. Put the pan in the oven over medium heat until the onions are browned.

Fry and stew the duck itself, as in previous recipes. Put it on a dish, pour over the sauce. Cover with caramelized onions. Additionally, green peas are used as a garnish.

Turnip or swede garnish. Cut the root crop into cubes. Boil them in salted water. Fry in butter, cover and simmer until tender.

Salmi

Required except duck: 100g. mushrooms, half a pack of butter (100-120g), a few pieces white bread without crusts, half an onion, 50g. cognac.

As always, rub the duck with salt, pepper and oil. Tie and fry in a thick-walled dish. But not fully ready.

While frying prepare the sauce. Finely chop the onion and fry in butter. Fry flour until brown and mix with onions. Cover and simmer for 15 minutes.

Meanwhile, fry thin slices of white bread in butter. Cut the duck, cut the meat from the bones. Cut the fillet into pieces. Put them in a saucepan and cover with greased baking paper. Put the saucepan on a very quiet heat.

Grind the duck bones as finely as possible, up to a puree state. (If it doesn't work out, you can put the bones in cheesecloth. Then just pull them out of the finished sauce.) Mix them with the sauce. Bring it to a boil. Add chunks of butter. Heat up again.

Queue of mushrooms. Cut and stew in the bowl where the duck was cooked. Pour them with a glass of cognac.

Collecting Salmi. Put bread on a flat dish, pieces of duck on it. Cover everything with mushrooms. Pour sauce over everything together.

Duck in a roaster with tarragon

The younger the duck, the better this recipe. For 1.5 kg of poultry, you need a glass of broth, 50g. oils, 2 tbsp. starch, tarragon greens.

Cooking in a pot on the stove. First fry the carcass in oil on all sides. Pour in the broth, salt and pepper. Put sprigs of tarragon and simmer covered over low heat. You can stew in the oven. If the broth boils away, add it as needed.

Put the finished duck on a dish. The remaining juice is used as the basis for the sauce. Strain. Pour starch into it. Stir. Can be watered immediately or served in a gravy boat. Decorate the dish with tarragon sprigs.

Stuffed with buckwheat or apples

Rub duck with salt and pepper. Start with stuffing. Sew the edges of the abdomen with a thick thread. Spread with sour cream and fry in the oven on a baking sheet.

Also prepared with apples. It only starts with apple slices. Sour varieties are used, Antonovka is better. Cut into small pieces, cut out the core and put into the internal cavity of the bird.

You can also put apples outside. They are baked in duck juice.

cooking recipes delicious duck lots of. I took the most classic ones. It is also delicious to cook duck with prunes, potatoes, noodles. It is baked in a sleeve, under foil. Fried in chunks in a pan.

Delicious unusual meat is worthy of being on our table more often. Let it be a little hard to digest. You just need to remember this and lighten the dish with vegetables, do not abuse oil, remove excess fat. And enjoy!

Duck with apples