Duck stuffed with potatoes in the oven step by step recipe. Duck stuffed with mushrooms and potatoes baked in the oven
If you stuff a duck with mushrooms, its taste will be simply unique. Duck is one of the most nutritious and healthy meat products, but it is a very fatty meat. To reduce the amount of cholesterol that can enter the body when it is consumed, a large piece of fat is cut from the duck belly.
In addition, the duck is carefully prepared before processing: scorched, plucked stumps, washed and wiped dry. Before cooking, the meat must be marinated, then it will turn out soft and tender. It is better to marinate all night, but if there is little time for cooking, then 2-3 hours will be enough.
In order for duck stuffed with mushrooms to surprise with the taste of everyone who has tried it, you need to prepare following products. For pickling, a mixture of mayonnaise, soy sauce, salt, garlic and pepper is prepared. Rub the duck with this mass on all sides and set aside. While it marinates, prepare the filling.
The onion is cut rather large and fried until browned in vegetable oil. Grated carrots are added to it. When the vegetables are browned, they are taken out with a slotted spoon so that as much oil as possible remains in the pan. Mushrooms are cleaned, washed thoroughly, boiled for no more than half an hour.
Then recline in a colander or sieve and cool under cold water. The cooled mushrooms are cut into small pieces and fried in the oil left after frying the onion. The mushrooms are removed from the oil with a slotted spoon, put to the prepared vegetables, pepper and salt are added, and everything is mixed properly.
The carcass is stuffed with the finished stuffing. The incision on the abdomen is sutured with a simple white thread. Then the stuffed duck in the sleeve is placed breast-side up on the wire rack and placed in the oven for two hours. The baking temperature is about 200 degrees. Ready meal cut into portions and served with boiled potatoes or mashed potatoes.
Many people love poultry meat: from chickens, ducks, geese and turkeys, you can cook a huge number of delicious dishes.
But if the meat of domestic chickens is quite lean, especially in the breast area, then the duck has fatty, tender and juicy meat, which is perfect for baking.
We advise you to cook duck with potatoes in the oven, this dish turns out to be very tasty and is eaten without a trace. Duck is better to take a young, medium size, not too fat. The recipe is great for a festive dinner, Christmas and New Year, we bake the whole duck, we cook the side dish at the same time. As a side dish we have potatoes and apples. It turns out super tasty, satisfying, appetizing. The dish has a lot of advantages, the main thing is to choose a good quality duck.
Thoroughly grease the entire bird carcass with salt and spices, as well as garlic. After that, you need to leave the meat for a while so that it marinates well.
Since the duck is baked with potatoes, a side dish is not needed, but you can cook a light vegetable salad or serve pickled vegetables for a snack.
Taste Info Second poultry dishes / New Year's recipes
Ingredients for 4-5 servings:
- carcass of an average duck 1 piece;
- potatoes 700-1000 g;
- apples 5 pcs.;
- salt 2 tbsp;
- spice mix for meat 1 tbsp. l;
- a mixture of ground peppers 1 tbsp. l;
- garlic 2-3 cloves;
- honey or apricot jam 1 tbsp. l.
How to cook whole roasted duck with potatoes and apples in the oven
To prepare this dish, take a medium-sized carcass, preferably not an old bird. Old duck differs from young duck in that it takes longer to cook. Her meat is not as juicy as that of a young one.
To begin with, thoroughly rinse the duck carcass from the inside, dry it with paper towels. If there are remnants of feathers or hairs on the carcass, simply remove with tongs. Most often, fatty layers remain at the exit from the abdomen of the duck, cut them off without skin. Cut off the neck and limbs of the wings on the duck.
Lay several layers of foil on a wide baking sheet or in a large roaster. On the duck carcass, along the skin in the chest area, make shallow cuts with a sharp knife, not reaching the meat layer. When baking through these slots, more duck fat will be rendered, and the crust will turn out to be more crispy.
Rub the whole duck with salt. Chop the garlic cloves with a knife and also rub the duck with them.
Brush the duck with a mixture of spices for meat and ground pepper and cover with foil. Put it in the refrigerator for pickling, at least for one hour, but more is better.
Turn on the oven to 200 degrees. Cut the apples into two parts and fold them tightly into the belly of the duck. Together with apples, you can add orange slices, aromatic herbs (rosemary, thyme or lovage) inside the duck.
Wrap the duck with apples in foil and put in the oven for an hour. In my case, a duck weighing about 2 kg. For one kilogram of bird weight, one hour of baking is required. I will bake the duck in foil for 1 hour, and then another hour in the open. The foil helps the bird stay juicy, it steams in it.
Tear the foil from above with a half-finished duck. Fat formed under the carcass.
Drain all duck fat into a separate bowl or bowl.
Pre-peel, wash and cut the potatoes into slices, transfer to a bowl. Pour it with fat, add salt and spices to taste, mix well.
Arrange potatoes on a baking sheet with duck. Place a baking sheet with duck and potatoes on the middle rack of your oven and bake for another 40 minutes at 180 degrees.
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To make a delicious 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 oranges) in a bowl. Instead of orange juice, you can mix honey with soy sauce.
10 minutes before cooking, coat the duck generously with filling and send it back to the oven.
Finally, you can make sure that the duck is ready by piercing it in the thickest place (near the leg) with a fork. Clear meat juice will always ooze from the finished duck.
To cool the baked duck with potatoes, leave in a closed and turned off oven for 20 minutes.
Then place the roasted duck on a large dish and arrange the potatoes on the sides. Sprigs of red basil or parsley can decorate the finished dish.
It is better to cut the duck on the table after serving, so that guests have time to admire the appetizing beauty.
On 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 roasting sleeve, then it will turn out just perfect.
Duck stuffed with potatoes is a festive dish that is relevant for any feast.
To prepare the 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 cut off all excess fat. As a result, I had 2.5 kg left.
Duck should be washed well and dried, grated with a mixture of salt, garlic and pepper. I used ground red pepper and granulated dry garlic. Then grease the duck with a thin layer of mustard and pour over with lemon juice. Place the duck in a suitable container or shape.
cover the duck cling film and put in a cool place for a day or a little less.
After the lapse of time, 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, add it to the potatoes. Slice a few cloves of garlic and add to potatoes. Salt, pepper the filling, add Provence herbs. Also add a spoonful of vegetable oil and mix everything thoroughly.
Place the stuffing inside the duck. I fit 500 g of potatoes and a medium apple.
Sew up the hole or chip it with toothpicks.
Carefully insert the duck into the sleeve and tie on both sides. Place the sleeve on a baking sheet. Preheat the oven to 180 degrees, put the duck in it and bake for 2 hours. If the duck is small, then it will take less time.
Mix honey and soy sauce. Cut the sleeve on top, scoop up some of the juice that stood out during the baking process, and pour over the duck, then grease it with a mixture of honey and soy sauce using a cooking brush. Increase the temperature to 210-220 degrees, if there is, then turn on the convection mode. The duck will brown in 10-12 minutes, but you can adjust this time and bake to the desired crust color.
Leave the finished duck for 20-30 minutes in the oven to rest, then transfer from the sleeve to a dish. Remove toothpicks.
Serve delicious duck stuffed with potatoes to the table.
Duck can be served with herbs, tomatoes and potatoes.
Bon appetit!
Duck with apples, oranges, quince, potatoes, cabbage, buckwheat, mushrooms. And it's all about her, stuffed duck. Stuffed with minced meat and browned in the oven, it is a decoration holiday table and it turns out so tasty that it disappears before the hostess has time to put a piece on her plate. But she is not offended, which means the dish was successful, the guests are full and satisfied, and this is the best praise for her. It has long been customary in Rus' to cook a stuffed goose or duck on an important occasion, not without reason the saying was born: "A bird on the table is a holiday in the house." If you prefer a traditional taste, choose a filling of potatoes, cabbage, buckwheat porridge, mushrooms. If you like something more original, you should stop at such fillings as oranges, cherries, quince, mushrooms with nuts.
Stuffed duck - food preparation
There is enough fat in duck meat, so its excess must be cut off from the carcass, especially near the legs and tail. As well as excess skin around the neck. The duck is cooked for a long time, so often the last phalanx of the wing burns near 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 not removed, and can spoil the dish. They are oval in shape and yellowish in color. If you can't find them, it's best to cut off the tail. Now the duck is fully processed, it remains to spread it with spices, stuff and bake.
Stuffed duck — best recipes
Recipe 1: Duck Stuffed with Sauerkraut
Sour stuffing in the form of sauerkraut, which is then used as a side dish, goes well with fatty duck meat. These two products complement each other perfectly, isolating excesses - duck gets rid of excess fat, and cabbage - from harsh acid. As a result, the meat is tender, juicy, acquires a mild taste.
Ingredients: duck - up to 3 kg. For the marinade: 1 table. lies. white wine (wine or apple cider vinegar), 2 table. tablespoons of vegetable oil, salt, a pinch of spices: pepper - black, hot, paprika, dry garlic, marjoram, basil, curry. For the filling: 800 g of sauerkraut, 5 sour apples, 3 onions, 80 g of butter, salt, pepper, 100 ml of dry white wine (in extreme cases, water).
Cooking method
The prepared carcass must be marinated at the very beginning. mix vegetable oil, wine, add a pinch of spices. Spread the entire carcass inside and out. Set aside for twelve hours to insist. If time does not wait, you can reduce marinating to three hours.
The filling can be prepared the day before, so that on the right day the duck can only be stuffed and baked. If sauerkraut coarsely chopped - chop, squeeze out the liquid. Finely chop the onion, fry butter, put cabbage and stew for five minutes, add apples. They must first be prepared: peel, peel and cut into slices. Transfer to cabbage, add salt, wine and black pepper. Set the fire to medium and simmer for ten minutes.
Set aside a little filling, and place the rest inside the duck, sew up the abdomen. Pour a little vegetable oil, a glass of water and the previously set aside part of the cabbage with apples into a duckling or high form. Lay the duck on top, belly up. Close 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, every 15-20 minutes, turn the duck over and pour over the released liquid and wine. Cool the baked duck a little, remove the threads. Get the stuffing and put next to the duck on a dish.
Recipe 2: Duck stuffed with potatoes
You can’t spoil porridge with butter, just like potatoes, so this is one of the suitable fillings for a fat duck. And if various pickles are served with such a dish - cucumbers, pickled tomatoes, sauerkraut, we can assume that the holiday was a success.
Ingredients: duck - 2.5 kg, 1.5 kg of potatoes, 4-5 onions, 3 large garlic cloves, salt, vegetable oil. Marinade sauce: 2 tablespoons each. lemon juice and honey, 1 tsp. mustard.
Cooking method
Prepare marinade: heat 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 the marinade inside and out.
Peel the onion and garlic, cut into half rings, garlic into slices and fry the mass until golden brown.
Peel 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 quarters.
Pour a little oil, half a glass of water into a mold or pan and put the duck, the inside of which is filled with boiled potatoes, it is not necessary to sew it up. Put the remaining potatoes on the bottom of the dish around the duck. Duck stuffed with potatoes, cover with a layer of fried onions and garlic. Bake for an hour (190C). Then completely cover the carcass with foil and still in the oven for an hour and a half. Then remove the foil and bake for half an hour until golden brown. Serve with potatoes, transfer to a dish.
Recipe 3: Duck stuffed with quince in the sleeve
The cooking technology of 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 to be much tastier and more interesting. A barrel, smeared with honey, when baked, turns into a beautiful brown-golden crust. Mmm, not a duck - a fairy tale!
Ingredients: duck - 2kg, 2 large quince. Marinade: a small piece of ginger (or 2 cloves of garlic), 1 table. lies. 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. 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. It turns out a glamorous duck with a bronze tan straight from the solarium.
Cool the carcass slightly, remove the threads. Put the quince on a dish, divide the duck into pieces and put on top, pour over the resulting juice.
- Before baking, the duck skin must be pierced with a toothpick in many places, then excess fat will come out of it and it will become crispy.
- To determine the weight of the duck, it is necessary to proceed from the calculation - for 1 serving / 350g of duck. It should be borne in mind that one of the guests may wish for supplements, so it is better to take a carcass more, with a margin.
- If the carcass is baked whole, from time to time it must be watered with the released juice so that the meat is soft and juicy.
1. First of all, we clean the mushrooms. Then fry the mushrooms in butter in a frying pan. We clean the onion and cut it into small pieces, add to the pan to the mushrooms. Saute until mushrooms are tender and onions are translucent. 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 towel or towel. Then grease the duck ghee and season well with salt and pepper. Stuff the duck with potatoes and part of the mushrooms. We stuff exactly as much as the duck's belly will fit.
3. Gently sew up the belly of the duck. The carcass must now be greased with honey, salt and pepper. Arrange quarters of chopped potatoes around the carcass. When everything is ready, we send it to the preheated oven.
4. We fry the duck for about an hour and a half or two, the oven is heated to a temperature of one hundred and eighty degrees. Do not forget to water the duck with the juice formed on the baking sheet or form from frying the meat (water as often as possible).