Stewed duck with potatoes: recipe

Duck meat is good for health, in addition, it has an amazing taste. It is perfectly combined with most cereals and vegetable garnishes, but the real classic of the genre is a stewed duck with potatoes. Preparation of this dish takes a lot of time and requires a certain skill, but the result is worth it! Let's try to understand all the subtleties of cooking.

Great value

A good cook always uses only the best quality and useful products to prepare his masterpieces. That's why duck meat is so popular . After all, it contains many useful substances, so necessary for health. It consists of trace elements (phosphorus, sodium, potassium, copper, calcium, iron), vitamins (mainly B-groups), as well as folic acid and riboflavin.

Choosing products

The recipe for a stewed duck with potatoes assumes the presence of several ingredients. In addition, the composition includes spices. Besides ducks and potatoes, we need carrots, onions, garlic. Often, aubergines and Bulgarian pepper are added to this dish.

For cooking the dish is suitable for both domestic and wild birds. The main condition is freshness. The carcass should have a normal natural smell, a saturated characteristic color. The feel of the duck should not be sticky.

Preparation of products

Even if you purchased a processed carcass, you still need a thorough inspection and refinement. First of all it concerns feathers. The ducks are very tough and dense, so it is worth treating them with the utmost attention. After all, a single feather can ruin the amazing taste of a dish. Especially if a duck stewed with potatoes is served to a festive table. So we'll arm ourselves with tweezers and carry out a thorough inspection, removing all unnecessary.

No less attention is required and "internal inspection". All offal should be removed, paying attention to such "underwater stones" as the esophagus and trachea. They sometimes remain in the neck, giving an unpleasant smell when cooking. By the way, the giblets themselves can be cooked with meat, but most often they are put aside for further preparation of aromatic pates and dietary soups.

Covered and cleaned from the entrails carcass enough to rinse in running water.

Approximate proportions of products

The carcass of a domestic duck weighs 3.5-4 kg on average. To prepare the dish you will need the following:

1. Potatoes - 3 kg.
2. Onions - 2-3 pcs.
3. Garlic is the head.
4. Vegetable oil - 0,5 glasses.
5. On request: eggplant, leek, bell pepper, carrot, zucchini, zucchini - 1 pc.

The word about dishes

Stewed duck with potatoes is a special douche. And it is of no small importance what to prepare it for. The usual saucepan is not the best option. It is best to use a special gosyatnitsa. This dish is excellent in a cast-iron bowl or cauldron.

Preparation of stew duck on the stove

One of the most common methods involves frying ingredients and their subsequent quenching. First of all, cut the duck into small portions. We heat a large frying pan, add oil. We lay out the meat, we begin the process of roasting. While the duck is frying, let's deal with potatoes. It is best to cut it into large pieces.

When the meat acquires a brown hue, you can spread it into the goose. In the queue - potatoes. It should be lightly fried until half-ready, then send to the duck meat in the goose. Onion is best cut into small pieces and fry in a pan too. If a carrot is used, it is better to shred it with circles or bars. Zucchini and eggplant can not be fried. Before cooking with these vegetables, it is desirable to peel. Cut into slices, they can immediately be sent to the goose. Next, you need to add a little boiled water to the dish, cover with a lid and put on a small fire. A duck stewed with pieces of potatoes will be ready quite soon. To the dish is not burnt, you need to follow it and periodically stir it. Garlic is added with whole teeth before the end of quenching.

Duck in the oven entirely

Stewed duck cooked in the oven - just a royal treat! This dish is worthy of filing for the most important celebration. To make it, you need a whole duck carcass. It should be thoroughly washed, rubbed with salt and seasonings from inside and outside.

Most often, before extinguishing, the carcass is boiled in water. This is done so that the meat of the duck was more tender.

Next, we lay the duck in a vessel - the same gosyatnitsa will do. At the bottom pour a couple of tablespoons of vegetable oil and about half a glass of broth. We send to the oven, without forgetting to periodically get and water the duck with a flowing fat. For 20 minutes before the end of the preparation for the duck, add a slightly fried potato and onions in a frying pan.

Readiness is checked by puncture - if the skewer easily enters the pulp, while the reddish juice does not flow, then the meat is ready.

Cooking a wild duck

Braised wild duck with potatoes, too, is very delicious. Its meat has an expressive and rich flavor and taste, which makes it even more attractive to the cook than the domestic one. The only difference in the cooking technology - a wild duck - takes a little longer to complete the cooking than the usual.

Serve to the table, laying

Stewed duck with potatoes can be served to the table in the same bowl in which it was cooked. In this case, set the dish better on an extra table, on a stand for a hot.

Most often served on the table are already filled plates. However, in this case, the guests can not express their preferences regarding the parts of the carcass that they would like to receive. Garnish is laid out on the plate, and meat is placed next to it. Part of the plate is usually left free, so that the guest can put there bread or salad.

There is another way to feed - the meat is cut into thin plates by a sharp knife and placed on a wide dish in the middle of the table. And in the plates only gets garnish. Then the guests have the opportunity to take the duck on their own. In this case, a special dish should be served with special forks, which are convenient to prick pieces.

To a stew duck, such snacks as sauerkraut, marinated mushrooms, pickled cucumbers and tomatoes are wonderful. In the summer, it is necessary to supplement the menu with salads or sliced seasonal vegetables. Not bad with this dish is the usual canned green peas.

Varied table can be all kinds of sauces. Stewed duck with potatoes is in harmony with sauces such as sweet and sour, sour cream, soy, tartar and many others. It will perfectly complement the dish with fresh herbs, which, as a rule, are served to the table chopped into small pieces.