Good day, dear readers! Duck stewed in pieces is a recipe that any housewife, even an inexperienced one, can handle. Since frying and baking requires special skill, because... The delicacy is easy to dry out.

Cooking stewed duck at home is a completely different matter. This recipe is very simple and does not require special attention. It will delight both guests and family, due to the fact that the bird is combined with many ingredients.

Duck stewed in pieces - recipe

To cook delicious homemade duck, you should first of all know how to choose it correctly. You can buy it at markets or large supermarkets. Poultry is most often sold fresh, but sometimes it is also found frozen, which is not at all scary.

The main thing is to defrost it correctly - first in the refrigerator, then bring it to complete thawing in the room. Then the carcass will not lose any taste, health, or nutritional properties.

The result is stewed duck, of course, with a high calorie content: 100 g of product accounts for 308 kcal. However, this is compensated by a pleasant aroma, tender and juicy meat, especially if it is cooked with juicy ingredients and aromatic herbs. Don’t be afraid to experiment; additives such as basil, parsley, thyme, dill, honey, wine, citrus fruits, onions, cumin, ginger, soy sauce, cinnamon, star anise, olive oil, cardamom are compatible with duck.

Ingredients:

• Duck – 0.5 carcasses
• Onions – 2 pcs.
• Lemon – 0.5 pcs.
• Honey – 1 tbsp.
• Vegetable oil - for frying
• Salt and pepper - to taste
• Any herbs and spices - to taste

Cooking duck at home, recipe

Wash the carcass before cooking. If there are any feathers left, pluck them out. Cut the bird into small pieces, keeping in mind that the smaller they are, the faster the meat will cook.

Since duck is a very fatty bird, remove the thick yellow layer of fat near the tail. Then the gravy won’t be cloyingly greasy. Then select the parts that you will cook, and put the rest in a bag and put it in the refrigerator. But you can cook the whole bird at once.

Peel the onions, rinse and quarter into rings.

Heat a frying pan with vegetable oil and place the duck in it. Fry over high heat until golden brown. Then transfer the slices to a paper napkin so that it absorbs all the fat.

In another frying pan, sauté the onion in vegetable oil until transparent.

While the food is frying, prepare the sauce in which the duck will be stewed. Wash the lemon, cut in half and squeeze out the juice.

Add honey, salt, pepper and any spices. Stir.

In one pan, combine roasted duck with onions and pour lemon-honey sauce over them. There shouldn't be too much sauce, because... The duck should not be boiled, but stewed. It will be enough that the marinade only lightly covers the duck meat.

Boil the sauce, stir the ingredients, reduce the heat and simmer covered for about 45 minutes.

Serve the finished stewed duck hot with a side dish.

Now you know how and how much to stew a duck, how to select it and prepare it for cooking. Show your imagination using all sorts of additional ingredients and cook the bird in different sauces and spices. Then you will always get new dishes with new flavors.

More delicious recipes

Not everyone can boast that they know how to cook duck. This bird has quite tough meat. To make it juicy and soft, you need to follow clear recommendations. The best way to cook duck is in a duck pot.

Product preparation

Frozen duck must be defrosted gradually in the refrigerator. This may take 1-2 days. Then the carcass is washed and dried with a paper towel.

The bird should be marinated before cooking. The marinade can be mayonnaise, salt and seasonings. Another option: mustard with honey or citrus juice. You need to keep the carcass in the marinade for a day in the refrigerator. If there is an acute lack of time, you can reduce this period to 3 hours.

It will be more difficult with fresh duck bought at the market. It will need to be cleaned, the feathers singed, and gutted. It is worth cutting off the tail, it is too fatty and contains iron, which can spoil the taste of the dish. Rinse the carcass well inside and out. Marinate.

Methods for cooking duck in a duck pot

Cooking duck in its own juice makes it possible to obtain a juicy and nutritious dish that retains nutrients. You can cook it whole or in pieces, stuff it with various fillings, and also add other components as a side dish directly to the duckling.

Duck in a duck roaster, cooked whole

This is a simple recipe that can be varied to suit your taste.

1. It is better to tie the prepared carcass with a rope so that it does not fall apart during cooking.
2. Fry on all sides in a duck pan in butter.
3. Pour broth or water, add salt and ground pepper.
4. Simmer covered for 2 hours.

This recipe can be used to cook duck on the stove or in the oven. You can make a delicious sauce from the broth in which the duck was stewed. Add starch and lemon juice to the liquid. Sometimes white wine is used instead of lemon juice. Olives or fried onions can serve as an addition.

Tarragon will give the duck a special taste. The sprigs are added immediately after frying the bird, and then the liquid is poured in and simmered under the lid.

Braising in pieces

This method of processing duck will reduce cooking time. A whole carcass takes longer to cook. And if guests arrive in a couple of hours, you can quickly cut the bird into portions, fry and stew with vegetables.

1. The duck must be cut into small pieces.
2. The duck pot is placed on the stove and vegetable oil is poured. Poultry meat is loaded. Fry until golden brown.
3. Cover with a lid and simmer for 30 minutes.
4. At this time, you can prepare the vegetables: peel and chop the onions and carrots, finely chop the garlic. It is worth adding apples, they will add piquancy to the dish.
5. It is better to drain the fat from the ducklings. Continue to simmer the bird, pouring clean water over it. After boiling, add vegetables and apples. Salt and season.
6. Simmer the duck covered for 1.5-2 hours over low heat.

Serve hot. The best side dish is a light vegetable salad.

Stuffed duck

You can stuff a duck with different products. Citrus fruits will give it sourness, apples will give off their sweetness, rice will absorb excess fat. You can use dried fruits and mushrooms. They will also be a good addition to duck.

Here is the “basic” recipe for preparing stuffed duck in a duck pot:

1. The duck, marinated for a day in the refrigerator, must be stuffed with peeled tangerines. The belly must be sewn up so that the filling does not fall out.
2. The carcass is placed in a duckling pan, filled with broth or water and sent to the oven.
3. Cooking time will depend on the weight of the bird. For each kilogram it will take 40 minutes, plus 20-30 minutes to create a crispy crust. When checking the carcass for readiness, the juice released should be clear.

Instead of broth, you can pour beer over the duck. It will become very tasty and aromatic. The meat will be tender and soft.

Duck with apples

Another common option for stuffing duck is with apples. It is better to choose hard and sour varieties.

Here's how to cook duck with apples in a duck pot:

1. The apples are cut into pieces, the core is removed along with the seeds. The pieces are laid out in a duckling pan in one layer.
2. The duck carcass is rubbed with salt and herbs, stuffed with the remaining fruit and whole cloves of garlic. The abdomen can be sewn up or secured with toothpicks.
3. The bird is placed on a pillow of apples, and a layer of fruit must also be placed on top.
4. The duckling goes into the oven. It will take approximately 2-3 hours at 200 degrees Celsius. There is no need to cover the dish with a lid.
5. You need to check the dish for readiness by piercing the carcass in several places. If the juice is clear, the duck is ready.

You can use the apple filling as a garnish. And it’s better not to eat the bottom layer of fruit, they absorb too much fat.

Duck stuffed with cranberries

Another recipe for an unusual, tasty and healthy dish:

1. The carcass (1.5-2 kg) must be rubbed with salt and spices. Coat the outside with a mixture of mustard and honey. Leave in a cool place for 8 hours.
2. Mix fresh cranberries (200 g) with sugar (150 g) using a blender.
3. Fry rye crackers (100 g) in a frying pan.
4. The ingredients are mixed and stuffed into the bird's belly.
5. Then the carcass is placed in a duckling cage.
6. You need to fill the duck with water and cook in the oven with the lid open. Cooking time 2-2.5 hours at 250 degrees Celsius.
7. If during this time the bird has not browned, then you can continue baking at a higher temperature.

Cooking duck in a duck pot can most often be timed to coincide with a holiday lunch or dinner, when the whole family gathers at the table. Duck can end up on most people’s tables as a result of a successful hunt or be of agricultural origin.

Most city residents can purchase this poultry at the market or in a store. To make your purchase successful, you need to know some features and choose the right duck in the retail chain.

How to choose a duck carcass

You can buy duck in a store or market. In the store, the consumer is offered either frozen or chilled poultry. The choice in supermarkets, as a rule, has to be made among several types of frozen products.

Currently, duck meat producers pack it in multi-colored plastic bags. The packaging must be intact and tightly fitting. You should not feel any excess ice or snow underneath when you feel it. The bag does not allow you to inspect the carcass. Here you need to focus on the information on the packaging. First of all, it is advisable to choose a duck that says “for frying” on the package.

The second important point is the shelf life. It is better to choose products from a well-known poultry producer in the region.

If possible, it is better to buy chilled farm duck. Here it is important to pay attention to the documents permitting the sale of duck meat and confirming its origin. Duck carcasses offered for sale must have smooth, intact skin of a pleasant light color without any traces of feathers or down. You can ask the seller about the age of the ducks being sold.

The best choice would be a duck between 6 and 9 months old. The average weight of such carcasses is 1.5 -1.8 kg.

1. Wash and dry the carcass
2. Rub it with salt. This needs to be done not only from above, but also from outside.
3. Sprinkle the duck with ground pepper. You can use other spices if desired. For example, red pepper, paprika, nutmeg
4. Wash the apples. Cut in half and remove the seed nests. There is no need to peel the apples, otherwise their pieces may lose their shape as a result of baking. Cut each half into slices
5. Place approximately 1/3 of the apples at the bottom of the duckling pan
6. Stuff the duck carcass tightly with apples and garlic and place it in the duckling pan.
7. Place the remaining apples on the sides of the bird carcass.
8. Cover the duck pot with a lid
9. Turn on the heating. Set the temperature in it to +180 degrees.
10. Place the dish with the duck inside and cook covered for about 60 - 70 minutes
11. After this, remove the lid and cook the duck with apples for another 40 - 50 minutes
12. After this time, the duck should acquire a beautiful golden brown crust. You can check the bird for doneness by piercing it with a wooden stick. If the juice is clear, then the duck is ready. If pinkish ichor is released, the duck should be kept in the oven for 20 - 25 minutes.

You can serve the duck either in a duck casserole or by transferring it to. Baked apples should be placed around. Since it’s rare to have a festive feast without alcohol, it’s a good idea to serve natural red wine with a slight sour taste along with the duck.

Duck with oranges for New Year

Everyone knows from childhood that before the New Year the house smells of oranges and tangerines. These citrus fruits have long ceased to be in short supply, so the housewife can use two or three to prepare a hot holiday duck dish.

To prepare duck with oranges you need:

• Duck, weighing about 1.6 kg.
• Three oranges
• Lemon
• Oil 50 ml.
• Salt 9-10 g.
• Honey 40 g.
• Pepper to taste
• Mixture of dry Provencal herbs 1 tbsp. l.
• Table wine, any, 40 ml.

Preparation:

1. Three hours before cooking the duck, you need to marinate the carcass. For the marinade, combine oil, lemon juice, pepper and Provençal herbs.
2. Using a brush, generously coat the top of the washed and dried carcass and pour a little marinade inside. Place the duck in a bag and place it in the refrigerator for three hours.
3. Wash the oranges. Cut them into slices. Leave one whole
4. Place some of the orange slices inside the carcass, place some on the bottom of the duckling, and place the duck on top
5. Cover the dish with duck and oranges with a lid
6. Place everything in the oven, turning it on at + 190 degrees in advance
7. There is no need to open the oven for the first 40 - 50 minutes.
8. After this, open the duck pot and cook the duck for another 40 - 50 minutes without a lid. From time to time, the bird can be watered with the released juice.
9. About 20 minutes before the end of the process, squeeze the juice from one orange into a small saucepan, add honey and add wine.
10. Cook the mixture over moderate heat for 10 - 12 minutes
11. Remove the finished duck from the oven, remove all the oranges from inside, they have already fulfilled their role
12. Place the duck on a platter. If you boil it in advance, you can place the carcass on top of a rice bed.

Pour the prepared glaze over everything and serve. In addition to rice, you can serve boiled potatoes or fresh vegetable salad with the duck.

Duck in a duck pot on the stove

You can also cook a whole duck in a duck pot on the stove. It’s not difficult to do this, and the poultry meat turns out amazingly soft.

To cook duck on the stove you need:

• Duck carcass weighing about 1.5 kg.
• Pepper and other spices to taste
• About 1 l. water
• A mixture of lean and butter oils, 30 ml.

Preparation:

1. Wash the carcass and dry with napkins
2. Place a roasting pan on the stove and heat the mixture of oils in it.
3. Place the duck, breast side down, into the hot oil and fry until lightly browned. Carefully turn the carcass onto its back and fry the bird for another 10 minutes.
4. Pour water into the duck pot, add salt to taste, add spices and pepper
5. Cover the dish with a lid. Bring to a boil, switch the heat to moderate and simmer the duck on the stove, covered, for about 90 - 100 minutes

This recipe is quite simple. You can cook duck using it when New Year or Christmas is celebrated in a country house where there is no closet.

How to cook duck pieces with onions on the stove

In the case when you purchased not a whole carcass, but duck legs, they can also be cooked in a duck cooker. This recipe is convenient to use when the number of legs corresponds to the number of guests.

You can put 7-8 legs in one duckling box. Therefore, to prepare duck legs in a duck pot, you need to take:

• Duck legs - 7-8 pcs.
• Onions - 1 kg.
• Salt - 7-8 g.
• Ground pepper - to taste
• Oils - 60 ml.

Preparation:

1. Wash and dry the duck legs. Salt them and add pepper to taste
2. Pour oil into the duck pot and heat it up
3. Fry the legs until golden brown
4. Peel and cut the onion into slices. Lightly salt it
5. Add onion to fried meat
6. Cover the duck pot with a lid. After 10 - 12 minutes, mix the contents and cook the bird with the onion again, covered. Heating can be switched to moderate
7. Every 8-10 minutes the contents of the ducklings should be carefully mixed

Duck legs with onions need to be cooked for about 70 - 80 minutes. During the cooking process, the onions are soaked in duck juice and fat, almost turning into jelly. This duck is convenient to serve in portions. It goes well with boiled potatoes or.

Duck meat is not only tasty, but also healthy. It is a source of complete protein and many beneficial vitamins and minerals.

However, it is important to remember that duck meat is quite fatty. Therefore, you shouldn’t get carried away and overeat it even on New Year’s Eve.

Watch the video for another interesting recipe for cooking duck in a duck pot.

If you want to impress your guests with a spectacular presentation, definitely bake the duck. But if you just want to feed everyone and enjoy the impeccable flavor of tender duck meat, definitely choose stew. The process of baking this bird is very long, labor-intensive and requires almost constant attention. But it’s difficult to guarantee a tasty result, unfortunately. It's much faster and easier to prepare stewed duck in pieces. The first recipe involves the use of apples, the second - prunes. Both variations are quite successful and reliable, take your pick!

Juicy stewed duck meat with tender apples and piquant spices

A simplified variation of your favorite holiday dish. Baking a whole carcass with apples is a big risk for inexperienced cooks. And stewing the pieces is a pleasure. Simple and delicious!

List of required ingredients:

* Any spices that go well with duck and that you like are suitable.

How to deliciously stew pieces of young duck with apple slices (step-by-step recipe):

Cut the duck carcass along the tendons into small pieces. If desired, remove meat from bones and skin. This will make it more convenient to eat, but with bones the dish will be more juicy. Pluck out any remaining feathers. Rinse. Be sure to remove moisture from the surface of the bird with paper towels - water will interfere with the absorption of the marinade. Place the prepared pieces in a deep bowl.
Prepare a flavorful marinating mixture. Crush the peeled garlic cloves into a paste using a press. Pour in sunflower or olive oil. Add salt. Add seasoning. I had a 5 spice mixture and it goes very well with both duck and apples. I prepared it myself: I mixed ground cinnamon, fennel seeds, star anise, cloves and Szechuan pepper in equal proportions. It turned out very aromatic, spicy, moderately spicy. If you are not used to eating these components, replace them with the more familiar Provençal seasoning. Please note that their composition may vary. You can also assemble a “bouquet” for pickling yourself. Duck suits: lemon, cumin, basil, coriander, thyme, rosemary, ginger, etc.
Stir so that the oil “makes friends” with the rest of the ingredients. Pour the marinade over the duck. Distribute the mixture among the pieces with your hands, massaging movements. Leave at room temperature for 30 minutes. If you plan to marinate longer, cover the bowl and place in the refrigerator.
Fry the marinated poultry in a well-heated frying pan until golden brown. Cook over moderate heat for 3-4 minutes on each side. There is no need to use additional oil, because... there is quite enough of it in the marinade, and the duck has a lot of subcutaneous fat, which will be rendered out during the frying process.
Place pieces of fried poultry in a roasting pan, cauldron, duck pot or slow cooker. You can also simmer directly in a frying pan if its volume allows. Remove the core from the apples. Trim the peel as desired. It will become soft during simmering, but will help the apple slices retain their shape. It is advisable to use apples of sour and sweet and sour varieties. Cut the fruit pulp into cubes or slices - as you like. Transfer to the duck. Stir. Add salt. Pour in approximately 200 ml of clean water or meat broth. Simmer the duck over low heat for 60-80 minutes (depending on the quality of the meat and the breed of duck) until soft.
Serve the dish hot. Be sure to add an apple garnish to your plate with the tender duck. It turns out very tasty!

Braised duck with prunes and onions

Sourish prunes and your favorite seasonings are the perfect complement to hearty poultry meat. A great dish for any side dish.

Ingredients:

Recipe for duck stewed with prunes:

If you have a whole carcass in front of you, cut it into pieces. I already had a prepared set for extinguishing. Wash and dry the bird. Make sure there are no feather stumps left.
Heat sunflower oil in a heavy-bottomed frying pan. Put in the cream. When it has melted and the mixture is well heated, add the first portion of duck to fry. To achieve a crispy crust that will retain all the juices when stewing inside, fry 2-3 pieces at a time. There is no need to bring the meat to readiness, so frying will be quick - 3 minutes on each side over medium heat. Place the finished duck in a stewing vessel.
Chop the onion into halves or quarters of rings. Sauté it in the fat remaining after frying the bird. When it becomes transparent, transfer it to the duck.
Rinse the prunes thoroughly in warm water to remove any small debris.
Place prunes and peeled but whole cloves of garlic into the container with the duck. Stir. Add 1-1.5 glasses of drinking water. If you want the gravy to be thick, fry 1 tbsp in a dry frying pan. l. wheat flour until light golden brown. Also send to the duck. Stew poultry for 1-1.2 hours. If the duck is young and not domesticated, then cooking will take about 40 minutes. 10-15 minutes before expected readiness, add the remaining spices and salt. Stir.
Serve with your favorite side dish - potatoes, rice, pasta, buckwheat, etc.

1. First of all, prepare the duck carcass. If the bird is frozen, defrost it gradually. First, transfer from the freezer to the refrigerator, then to room conditions. Carefully inspect the duck; if it is not plucked enough, remove feathers and hairs.

Rinse the duck carcass thoroughly under cool running water, trim off excess fat and chop into portions. I must say that November ducks already have quite good fat and I, for example, cut it off.
To further prepare the duck in a duck pot, place pieces of poultry in any bowl, generously sprinkle with your favorite seasonings and spices that you prefer when preparing poultry dishes, salt and pepper. Mix the duck pieces together so that all the spices are evenly distributed, cover the dish with a lid and let the meat stand in this state for 2-3 hours.

2. Prepare the vegetables. Cut the peeled and washed onions, carrots and tomatoes into small cubes. If you do not like tomato skin in the finished dish, then peel the tomatoes from it before slicing. To do this, just scald them with boiling water, the skin will be easily removed, and the flesh will remain dense.

So, how are we going to stew duck pieces in a duck pot along with buckwheat? I'll tell you in order.

1. After 2-3 hours, transfer the duck pieces to a duck pot or other deep, thick-walled vessel, add vegetable oil and fry the bird on all sides until golden brown.

2. Place onion and carrot cubes in the dish with the duck and simmer covered for 10-12 minutes.

3. Now add the tomato cubes, sprinkle with any vegetable spices and seasonings. Close the lid again and leave to simmer over low heat until the liquid in the pan boils away.

4. Sort and wash the cereal. Transfer it to the duck pot.

5. Pour in water (it should completely cover the cereal) and continue cooking the duck with buckwheat, covered, for another 40 minutes. Stop by from time to time and try the porridge. If it turns out that all the liquid has boiled away, but the buckwheat kernels are still damp, then add a little hot boiled water.

After 40 minutes you should have crumbly, aromatic buckwheat porridge. You can serve all this beauty on a large common platter or put a piece of duck with boiled buckwheat and stewed vegetables into individual plates for everyone.

Well, now you know one of the ways to cook duck in a duck pot, and I hope you will definitely use it. Or maybe you have your own recipe? Don't hesitate to send.

Adviсe:

• for even greater taste and aroma, add a few pieces of prunes to the bowl where the duck with buckwheat is prepared; it goes very well with duck meat, buckwheat porridge and vegetables;
• To cook duck, you can use both cauldrons and cast iron pots, inherited from mothers and grandmothers, the main thing is that the dishes must have thick walls and a lid.