Duck stuffed with mushrooms. Duck stuffed with mushrooms and potatoes baked in the oven
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 Russia 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 - the 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 a 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.
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 onions. 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.
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).
Cut potatoes into large pieces. Boil in salted water for about 10 minutes. We drain the water.
In a pan, heat up 2 tbsp. vegetable oil. Add mushrooms and fry until golden brown.
Put potatoes and mushrooms in a bowl, add finely chopped garlic, salt and pepper to taste, mix. We set aside.
Wash duck and wipe dry. Rub with salt and pepper inside and out.
We put the filling inside the duck, sew it up or stab it with toothpicks.We tightly tie the legs and wings of the duck to the body - this will provide a more aesthetic appearance and save more juices during baking.
We put the duck in a mold and put it in an oven preheated to 220 degrees and bake for 15 minutes. Then we reduce the temperature to 180 degrees and bake for about 70-80 minutes more.
In the process of baking, constantly pour the duck with the secreted fat. 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 :'(
We remove the thread or toothpicks from the finished bird, take out the filling. Cut the duck into portions and serve with a side dish of potatoes and mushrooms.
Enjoy your meal!
A hearty filling in the form of potatoes is perfectly combined with fatty duck meat, which is then used as a side dish. These two products complement each other perfectly. The meat turns out juicy, tender, and the potatoes acquire a mild taste.
Recipe content:
Duck with potatoes, apples, quince, oranges, cabbage, mushrooms, buckwheat, prunes. And this is not the whole list of products that you can fill the carcass with. A bird stuffed and roasted in the oven is the decoration of any festive table. It turns out tasty, satisfying, fragrant. It has long been customary in Russia that a stuffed goose or duck is cooked on an important occasion. After all, it was not for nothing that the saying was born: "A bird on the table is a holiday in the house." Therefore, if you want a traditional taste, then choose the filling of buckwheat porridge, mushrooms, cabbage or potatoes. And lovers of originality can stop at the filling of oranges, cherries, mushrooms with nuts, quince.
Before you start cooking, there are a few things to keep in mind. helpful tips. So, if you want the duck to become crispy, then pierce the skin with a toothpick in some places, then excess fat will come out of the carcass. When buying a carcass, you should expect approximately 350 g per person. But here it should be taken into account that someone will want more supplements, so take the carcass with a margin. If you cook the bird without foil or baking sleeves, then periodically pour over the duck with the secreted juice so that the meat becomes soft and juicy.
- Calorie content per 100 g - 308 kcal.
- Servings Per 1 Duck
- Cooking time - 25 minutes for preparatory work, 2-2.5 hours for baking
Ingredients:
- Duck - 1 carcass
- Potatoes - 5-6 pcs. (depending on size)
- Soy sauce - 2 tbsp.
- Garlic - 2 cloves
- Mayonnaise - 3 tbsp.
- Salt - 1 tsp or to taste
- Black ground pepper - a pinch
- Any spices and herbs - to taste
Step by step cooking stuffed duck with potatoes:
1. Prepare the marinade. In a small bowl, combine soy sauce, mayonnaise, salt, ground pepper and any spices with spices.
2. Peel and wash potatoes with garlic. If the potato tubers are too large, then cut them into 2-4 parts.
3. Wash the duck. Almost every duck carcass contains a lot of fat, so cut off the excess. Especially a lot of fat is located near the legs and tail. You can also cut off excess skin near the neck. Since the duck usually cooks for a long time, the last phalanxes of the wing often burn. Therefore, you can remove them or wrap them with food foil. It is also worth removing the two glands that are in the tail of the carcass, because. they will give the dish a rather specific unpleasant taste, and can ruin the dish. The glands are yellowish in color and oval in shape. If you can’t find them, then cut off the tail.
4. Now the bird is fully processed, so wash, dry with a paper towel, stuff with potatoes and garlic cloves.
5. Coat the bird with the prepared marinade on all sides.
6. Fasten the belly, where the filling is located, with a wooden toothpick or sew with threads so that the filling does not fall out during baking.