Duck stuffed with potatoes. Duck stuffed with potatoes in the oven Stuffed duck baked with mushrooms
Many people love poultry meat: a huge number of delicious dishes can be prepared from chickens, ducks, geese and turkeys.
But if the meat of domestic chickens is quite lean, especially in the breast area, then duck has fatty, tender and juicy meat, which is perfect for baking.
We recommend cooking duck with potatoes in the oven; this dish turns out very tasty and is eaten without a trace. It is better to take a young, medium-sized duck, not too fatty. The recipe is perfect for a festive dinner, Christmas and New Year, we bake the whole duck and prepare the side dish at the same time. We have potatoes and apples as a side dish. It turns out super delicious, filling and appetizing. The dish has many advantages, the main thing is to choose a good quality duck.
Thoroughly coat the entire bird carcass with salt and spices, as well as garlic. After this, you need to leave the meat for a while so that it marinates well.
Since the duck is baked with potatoes, no side dish is needed, but you can prepare a light vegetable salad or serve pickled vegetables as an appetizer.
Taste Info Poultry main courses / New Year's recipes
Ingredients for 4-5 servings:
- medium duck carcass 1 pc.;
- potatoes 700-1000 g;
- apples 5 pcs.;
- salt 2 tbsp;
- spice mixture for meat 1 tbsp. l;
- mixture of ground peppers 1 tbsp. l;
- garlic 2-3 cloves;
- honey or apricot jam 1 tbsp. l.
How to cook whole baked duck with potatoes and apples in the oven
To prepare this dish, take a medium-sized carcass, preferably not an old bird. The difference between an old duck and a young duck is that it takes longer to cook. Her meat is not as juicy as young meat.
First, thoroughly rinse the inside of the duck carcass and dry it with paper towels. If there are any remaining feathers or hairs on the carcass, simply remove with tongs. Most often, fatty layers remain at the exit from the duck’s belly; cut them off without skin. Trim the neck and wing tips of the duck.
Place several layers of foil on a wide baking sheet or in a large roasting pan. Using a sharp knife, make shallow cuts along the skin of the duck carcass in the chest area, not reaching the meat layer. When baked, more duck fat will be rendered through these slits, resulting in a crispier crust.
Rub the entire duck with salt. Chop the garlic cloves with a knife and also rub the duck with them.
Brush the duck with the meat spice mixture and ground pepper and cover with foil. Place it in the refrigerator to marinate for at least one hour, but more is better.
Turn on the oven at 200 degrees. Cut the apples into two parts and place them tightly in the belly of the duck. Along with apples, you can add orange slices and aromatic herbs (rosemary, thyme or lovage) inside the duck.
Wrap the duck with apples in foil and place in the oven for an hour. In my case, the duck weighs about 2 kg. One hour of baking is required per kilogram of bird weight. I will bake the duck in foil for 1 hour, and then another hour uncovered. The foil helps the bird stay juicy by steaming it.
Tear the foil on top with the half-cooked duck. Fat has formed under the carcass.
Drain all the duck fat into a separate bowl or bowl.
First peel, wash and cut the potatoes into slices and place in a bowl. Pour fat over it, add salt and spices to taste, mix well.
Place the potatoes on the baking sheet with the duck. Place the baking sheet with the duck and potatoes on the middle rack of your oven and bake for another 40 minutes at 180 degrees.
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To get an appetizing crust on the duck, you can make a sweet filling for it. To do this, mix honey or apricot jam with garlic and orange juice (0.5 orange) in a bowl. Instead of orange juice, you can mix honey with soy sauce.
10 minutes before it’s ready, coat the duck generously with the filling and put it back in the oven.
You can finally make sure that the duck is cooked by piercing it in the thickest place (near the leg) with a fork. The cooked duck will always ooze clear meat juices.
To cool, leave the baked duck with potatoes in the closed and turned off oven for 20 minutes.
Then place the roast duck on a large platter and place the potatoes on the sides. You can garnish the finished dish with sprigs of red basil or parsley.
It is better to cut the duck on the table after serving, so that guests have time to admire its mouth-watering beauty.
1. First of all, clean the mushrooms. Then fry the mushrooms in butter in a frying pan. Peel the onion and cut it into small pieces, add to the pan with the mushrooms. Fry until the mushrooms are ready and the onions are transparent. Next, we wash and peel the potatoes, cut each potato into four parts, and simmer the potatoes in a small amount of salted water.
2. Now let's take care of the duck. The duck must be gutted, rinsed thoroughly and then dried with a paper napkin or towel. Then brush the duck with melted butter and rub it well with salt and pepper. Stuff the duck with potatoes and some mushrooms. We stuff exactly as much as the duck’s belly can accommodate.
3. Carefully sew up the duck’s belly. The carcass should now be greased with honey, salt and pepper. Place the quartered potatoes around the carcass. When everything is ready, put it in a preheated oven.
4. Roast the duck for about an hour and a half to two, the oven is preheated to a temperature of one hundred and eighty degrees. Don’t forget to baste the duck with the juice that forms on the baking sheet or pan from frying the meat (we baste it as often as possible).
Cut the potatoes into large pieces. Boil in salted water for about 10 minutes. We drain the water.
Heat 2 tbsp in a frying pan. vegetable oil. Add the champignons and fry until golden brown.
Place potatoes and mushrooms in a bowl, add finely chopped garlic, salt and pepper to taste, stir. Set aside.
Wash the duck and wipe dry. Rub with salt and pepper inside and out.
Put the stuffing inside the duck, we sew it up or pin it with toothpicks.We tightly tie the legs and wings of the duck to the body - this will provide a more aesthetic appearance and retain more juices during baking.
Place the duck in a mold and place in an oven preheated to 220 degrees and bake for 15 minutes. Then reduce the temperature to 180 degrees and bake for about 70-80 minutes.
During the baking process, constantly baste the duck with the fat that is released. The duck can be considered ready if clear juice flows from the puncture between the leg and the body. If the juice does not flow out at all, you have overcooked the duck:’(
Remove the thread or toothpicks from the finished bird and take out the filling. Cut the duck into portions and serve with a side dish of potatoes and mushrooms.
Bon appetit!
Duck stuffed with mushrooms and potatoes. Two recipes
During the holidays, I really want to prepare a dish that will not only please the guests, but will also look impressive on the holiday table. Such a dish could be a duck stuffed with mushrooms and potatoes, baked in the oven on a baking sheet or in a roasting bag.
I offer you two recipes for making stuffed duck. The ingredients for preparing these recipes are identical, the only difference is in the method of stuffing and baking. Whatever recipe you choose, the duck will turn out juicy and very tasty!
Duck stuffed with mushrooms and potatoes, baked on a baking sheet in the oven
Stuffed duck on a baking sheet Ingredients:
- Fresh mushrooms – 500 g.,
- Duck – 1 pc.,
- Onions – 1 pc.,
- Potatoes – 5 pcs.,
- Ghee (for coating the duck) - to taste;
- Vegetable oil (for frying) - to taste;
- Pepper - to taste;
- Honey – 1 tbsp. spoon.
Number of servings: 5-7.
Cooking method:
1) Mushrooms need to be washed and peeled.
2) Fry mushrooms in oil in a frying pan.
3) Peel the onion and cut it into small cubes, add to the mushrooms.
4) Fry the mushrooms until cooked, the onions until transparent.
5) Wash and peel the potatoes.
6) Cut each potato into four parts and simmer in a small amount of salted water. (Poach means boil in salted water for 5-7 minutes and drain in a colander).
7) The duck must be gutted, rinsed thoroughly and dried with a paper napkin or towel.
8) After preparing the duck, grease its belly with melted butter and rub it well with salt and pepper.
Duck carcass sewn with thread 10) Carefully sew up the duck's belly or pin it with toothpicks.
11) The carcass should now be coated with honey, salt and pepper, and placed on a baking sheet.
12) Place the remaining quartered potatoes around the carcass and add salt. When everything is ready, put it in a preheated oven.
13) Preheat the oven to temperature (180°C).
14) Cook the duck for about 2 – 2.5 hours. Don’t forget to baste the duck with the juice that forms on the baking sheet or pan from frying the meat (we baste it as often as possible).
15) Then place the finished duck on a dish lined with lettuce leaves.
16) Place the potatoes baked with the duck in a circle and decorate with fresh herbs.
For reference:
- Before cooking, pour boiling water over the duck so that it turns white, then it becomes much softer.
- To ensure that the duck is not too fatty, pierce the breast and legs of the bird with a toothpick during baking.
Wrap the legs and wings of the carcass with food foil - To prevent the tips of the duck legs and wings from burning, wrap them with cling foil.
- When roasting, baste the duck with any of its juices.
- If you don't have a baking sleeve on hand, you can bake the duck in a deep baking pan.
- Serve on a platter garnished with lettuce leaves. Decorate the stuffed duck itself with chopped fresh vegetables and herbs.
- Open the belly of the stuffed duck at the table by cutting the threads with scissors or removing toothpicks, depending on how it was sewn up. Break the poultry meat into portions and serve with baked potatoes and mushrooms as a side dish.
- You can cook the duck in a roasting bag. It turns out very juicy. Just don’t forget to pierce the “sleeve” on top in several places, then it will turn brown.
- The top of the duck carcass can be rubbed with a mixture of honey and garlic.
- You can stuff the duck with raisins and dried peachesand lightly boiled rice.
Duck stuffed with mushrooms and potatoes, baked in a baking bag
Stuffed duck in a baking sleeve Ingredients:
- Duck – 1 piece;
- Fresh mushrooms – 300-400 grams;
- Potatoes – 500 grams;
- Onions – 1-2 bulbs;
- Salt, pepper - to taste;
- Vegetable oil (for frying) - to taste
1) Gut the duck, pluck it, wash it well with water, and dry it with a paper napkin or towel.
2) Peel the onion, wash it, cut it into small pieces.
3) Peel the mushrooms, wash them, cut them into small pieces.
4) Wash the potatoes, peel them, cut them into small cubes.
5) Pour oil into a frying pan, heat it, add finely chopped onion. Fry until transparent.
6) Add chopped mushrooms, lightly salt. Fry for about 5 minutes, stirring.
7) Add diced potatoes to the onions and mushrooms. Fry, stirring constantly, for 10 minutes, add a little salt. Add oil if necessary. Remove from heat, cool slightly.
8) Now take the prepared duck and rub the belly with a small amount of salt. Let's pepper it. And stuff it with fried onions, mushrooms and potatoes.
Duck carcass sewn up with toothpicks 9) We sew up the abdomen with threads or pin them with toothpicks.
10) Rub the top of the carcass with salt.
Add salt to taste at each stage. It's better to add a little salt. Moderately salted minced meat, belly and the carcass itself on top. This way the dish will be salted evenly. Just don't be overbearing!
11) Place the stuffed duck in a baking sleeve and place on a baking sheet. We tie the sleeve and make several small holes in the sleeve to allow excess steam to escape.
12) Preheat the oven to (180°C).
13) We send our stuffed duck to a preheated oven.
14) The baking time will be approximately 2 hours, depending on the size of the duck.
15) After the time has passed, approximately 15-20 minutes before it is ready, you can take out the duck and cut the sleeve on top to open the duck.
16) Then return the roast back to the oven. The duck will then have a golden brown and crispy crust.
Bon appetit!
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