Duck stuffed with potatoes. Duck stuffed with potatoes Duck stuffed with potatoes
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 with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And that's all about her, the stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration for the festive table and turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she’s not offended, it means the dish was a success, the guests are full and happy, and this is the best praise for her. It has long been a custom in Rus' to cook stuffed goose or duck for an important occasion; it is not without reason that the saying was born: “A bird on the table is a holiday in the house.” If you prefer a traditional taste, choose the filling from potatoes, cabbage, buckwheat porridge, and mushrooms. If you like something more original, you should opt for fillings such as oranges, cherries, quince, mushrooms and nuts.
Stuffed duck - food preparation
There is enough fat in duck meat, so excess fat must be cut off from the carcass, especially near the legs and tail. As well as excess skin near the neck. The duck takes a long time to cook, so the last phalanx of the wing often burns on the carcass, so it is always removed. The tail of the carcass contains two glands that give the dish a rather unpleasant specific taste if they are not removed and can ruin the dish. They are oval in shape and yellowish in color. If you can't find them, it's better to cut off the tail. Now the duck is completely processed, all that remains is to spread it with spices, stuff it and bake it.
Stuffed duck - the best recipes
Recipe 1: Duck stuffed with sauerkraut
The fatty duck meat goes well with a sour filling in the form of sauerkraut, which is then used as a side dish. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage gets rid of harsh acid. As a result, the meat turns out tender, juicy, and acquires a mild taste.
Ingredients: duck – up to 3 kg. For the marinade: 1 table. lie white wine (wine or apple cider vinegar), 2 tablespoons. spoon of vegetable oil, salt, a pinch of seasonings: black pepper, hot pepper, paprika, dry garlic, marjoram, basil, curry. For the filling: 800g sauerkraut, 5 sour apples, 3 onions, 80g butter, salt, pepper, 100ml dry white wine (at least water).
Cooking method
The prepared carcass must be marinated at the very beginning. Mix vegetable oil, wine, add a pinch of seasonings. Coat the entire carcass inside and out. Set aside to steep for twelve hours. If time is pressing, you can reduce marinating to three hours.
The stuffing can be prepared the day before, so that on the desired day you can only stuff the duck and bake it. If the sauerkraut is chopped coarsely, chop it and squeeze out the liquid. Finely chop the onion, fry in butter, add cabbage and simmer for about five minutes, add apples. They must first be prepared: peel, core and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the heat to medium and simmer for ten minutes.
Set aside some of the filling and place the rest inside the duck, sewing up the belly. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duck dish or a tall form. Place the duck belly side up on top. Cover with foil or a lid and bake for two hours (200C). After an hour of stewing, turn the duck over and pour over the leaked juice. Until the end of cooking, turn the duck every 15-20 minutes and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Remove the filling and place it on a plate next to the duck.
Recipe 2: Duck stuffed with potatoes
You can’t spoil porridge with oil, just like potatoes, so this is one of the suitable fillings for fatty duck. And if you serve such a dish with various pickles - cucumbers, pickled tomatoes, sauerkraut, you can consider the holiday a success.
Ingredients: duck – 2.5 kg, 1.5 kg potatoes, 4-5 onions, 3 large cloves of garlic, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 teaspoon. mustard.
Cooking method
Prepare the marinade: heat the honey, mix it with lemon juice and mustard. Cut the carcass lengthwise from the tail to the neck through the sternum. Rub salt into it and spread marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry the mixture until golden brown.
Peel the potatoes and boil until half cooked. If the tubers are small or medium, leave them whole; if they are large, cut them in half or into quarters.
Pour a little oil and half a glass of water into a mold or frying pan and lay out the duck, fill the inside of the duck with boiled potatoes; no need to sew it up. Place the remaining potatoes on the bottom of the dish around the duck. Cover the duck filled with potatoes with a layer of fried onions and garlic. Bake for an hour (190C). Then cover the carcass completely with foil and put it in the oven for another hour and a half. Next, remove the foil and bake for half an hour until golden brown. Serve with potatoes, transferring to a platter.
Recipe 3: Duck stuffed with quince in a sleeve
The technology for preparing the dish is similar to “Duck with Apples”. The carcass is marinated, stuffed with quince slices and baked. True, the aroma of quince is more advantageous than that of apples, so the duck turns out much tastier and more interesting. And the barrel, smeared with honey, turns into a beautiful brown-golden crust when baked. Mmm, not a duck - a fairy tale!
Ingredients: duck – 2 kg, 2 large quinces. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lie honey, soy sauce, salt.
Cooking method
Grate the ginger root (or garlic). Coat the duck with it along with salt and soy sauce. Leave to marinate for five hours.
Wash the quince, cut into slices, remove the core. Stuff the belly and sew it up. Coat the carcass with honey, pack in a sleeve and bake for one hour at 220C. Next, cut the sleeve and open it, let the duck brown for about twenty minutes. Then turn the carcass over and fry for another twenty minutes. The result is a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Place the quince on a dish, divide the duck into pieces and place on top, pour over the resulting juice.
— Before baking, the skin of the duck must be pierced with a toothpick in many places, then excess fat will come out and it will become crispy.
— To determine the weight of a duck, you need to proceed from the calculation - for 1 serving/350g of duck. It is worth considering that some of the guests may want extra, so it is better to take a larger carcass, with a reserve.
— If the whole carcass is baked, from time to time it is necessary to water it with the released juice so that the meat is soft and juicy.
Experienced housewives stuff ducks with a variety of fillings. It takes a lot of time to prepare such culinary delights. But if you stuff a duck with potatoes, the result will be tasty, easy, and not so long.
Duck is very filling, fatty and nutritious. You can easily get rid of excess fat: it is simply cut off from the abdomen. In order for the duck meat to be soft and juicy, the duck must be chosen correctly: its skin should be light, and the meat should not be dark.
Before cooking, the duck needs to be marinated, preferably for 10-12 hours. But if there is little time to prepare the dish, then three hours will be enough. Duck stuffed with potatoes is prepared as follows. First, all the necessary products are prepared.
For the marinade, mix mayonnaise, honey and mustard. The duck is first thoroughly rubbed on all sides with salt, pepper and garlic (3 cloves), and only then with the prepared marinade. While the meat is marinating, the potatoes are peeled, washed and dried with a towel.
Then whole potatoes are fried in vegetable oil until a beautiful crust appears, and only then sprinkled with salt and the remaining garlic. Potatoes are rolled in dill and coriander seeds, which give them a spicy smell and a special taste. The onion is chopped, fried and added to the potatoes.
The duck carcass is stuffed with seasoned potatoes. Top it with lemon juice. The incision on the abdomen is sewn up with white simple thread. The duck stuffed with potatoes is placed in a baking sleeve and placed back down in a baking tray. The baking time for this dish is about two hours in a preheated oven.
For the old New Year, I cooked duck stuffed with potatoes. Anyone who has ever cooked this bird knows how delicious it turns out! Of course, it is important not to overcook this duck in the oven so that it does not turn out dry. It is convenient to cook the duck in a baking sleeve, then it will turn out just perfect.
Duck stuffed with potatoes is a festive dish that is perfect for any feast.
To cook duck, prepare all the necessary products from the list. I got a large duck, more than 3 kg, so I removed the neck and wings, and also trimmed off all the excess fat. As a result, I was left with 2.5 kg.
The duck should be washed and dried well, rubbed with a mixture of salt, garlic and pepper. I used ground red pepper and granulated dry garlic. Then brush the duck with a thin layer of mustard and sprinkle with lemon juice. Place the duck in a suitable container or mold.
Cover the duck with cling film and put it in a cool place for a day or a little less.
After time has passed, we take out the duck, remove the film and prepare the filling. Potatoes need to be peeled and cut into slices, put in a bowl. Cut the apple into slices and add it to the potatoes. Cut a few cloves of garlic into slices and add to the potatoes. Season the filling with salt and pepper, add Provençal herbs. Also add a spoonful of vegetable oil and mix everything thoroughly.
Place the filling inside the duck. I fit 500 g of potatoes and a medium apple.
Sew up the hole or pin it with toothpicks.
Carefully place the duck in the sleeve and tie it on both sides. Place the sleeve on a baking sheet. Preheat the oven to 180 degrees, place the duck in it and bake for 2 hours. If the duck is small, then less time will be needed.
Mix honey and soy sauce. Cut the sleeve at the top, scoop up some of the juice that was released during the baking process and pour it over the duck, then brush it with a mixture of honey and soy sauce using a pastry brush. Increase the temperature to 210-220 degrees, if available, then turn on the convection mode. The duck will brown in 10-12 minutes, but you can adjust this time and bake until the desired crust color.
Leave the finished duck to rest in the oven for 20-30 minutes, then transfer it from the sleeve to a plate. Remove toothpicks.
Serve delicious duck stuffed with potatoes to the table.
You can serve the duck with herbs, tomatoes and potatoes.
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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