Housewives do not really like to cook duck or duck meat due to the high fat content. The fat is rendered during frying, and then simply remains in the roasting pan or on a baking sheet. Of course, you can remove the skin and prepare a dietary dish from duck breast fillet, but you can do it differently. A large amount of onion will help you cook duck in pieces in a frying pan very tasty.

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Recipe for duck in a frying pan in pieces with onions

Dish: Main course

Preparation time: 30 min.

Cooking time: 1 hour

Total time: 1 hour 30 minutes.

Ingredients

• 1 kg duck meat
• 500-600 g onion
• 30 ml vegetable oil
• black pepper
• salt

Step-by-step recipe with photos

How to fry duck in pieces in a frying pan

1. Wash the duck meat and cut into pieces. You can take a whole duck or its individual parts.

2. Heat the frying pan well, but do not overheat, add oil and fry the duck pieces over high heat until golden brown.

3. Peel the onions, cut them into slices or half rings.

4. Add onion to duck meat.

5. Cover the frying pan with a lid. If you have a large metal bowl the size of a frying pan, you can cover the duck with onions with it. This will create additional convection of hot air. Reduce heat to medium and fry duck for 5-6 minutes.

6. Open the lid, mix the duck pieces with onions and continue cooking for another half hour, stirring the contents periodically.

7. After this, add salt to the dish, add pepper to taste and continue cooking in an open frying pan over moderate heat until the onions are caramelized. Usually a quarter of an hour is enough.

Ready fried duck with onions can be served as a separate hot dish or with a side dish of rice and mashed potatoes.

Do you want to pamper your family and friends with an unusual, hearty and tasty lunch? Choose duck with apples and you won't go wrong. Whatever recipe you choose, the meat will always be juicy and tender, and the fruit will add an unsurpassed aroma to the dish. In addition, apples are a complete side dish, which in itself is not entirely usual.

If you're wary of braising duck because the meat is tough, opt for farm-raised poultry. The skin of such a carcass has a lighter shade, it does not contain as much fat as in a rustic carcass, and it is lighter in weight. Having chosen the ingredients, select a suitable size roasting pan or cauldron. It is best if it is a cast iron cookware - then the stewed duck will cook faster.

Duck with apples, stewed in wine

The duck recipe described below has such a deliciously delicate creamy taste that you can garnish the meat with even mildly sweet canned fruits - peach, pear and others.

Ingredients:

• duck weighing 2 kilograms
• 300 grams of carrots
• 2 apples
• orange for zest
• onion
• celery tuber
• leek stalk
• 30-40 grams of butter
• 1/2 cup cream 20-25% fat
• glass of dry red wine
• tablespoon dry savory
• ground black pepper and salt

Cooking method:

To prepare this dish, we will first begin by cutting the carcass. Clean it of feather residues, if necessary, wash and dry the skin with a paper towel. Cut the carcass into 4 parts and rub with a mixture of pepper and salt. Leave it to soak for a while, and in the meantime take care of the vegetables. Wash them, peel them and cut them into cubes of the same size. By the way, take about 125 grams of celery.

Prepare a duck pot or cast iron cauldron. Heat a bowl over high heat and melt a couple of tablespoons of butter in it. Fry the poultry quarters in oil, placing them skin side down. If the subcutaneous layer of fat is quite thick, pierce the skin in several places with a fork so that excess fat can be rendered out during frying. When the duck acquires a golden color, add the prepared vegetables and, stirring, simmer them in the duck pot for 15 minutes along with the meat. At the end of cooking, pour in a glass of dry red wine.

Next step: turn on the oven and set the temperature to 160 degrees for cast iron cookware and 170 degrees for other metals. When the oven is warm enough, sprinkle the roasted duck with vegetables with dry savory and bake for an hour without a lid. During this time, gradually add 100 milliliters of cream. After the allotted time, carefully remove the dishes and sprinkle the meat with a tablespoon of orange zest. Cover the duck with slices of fresh apples and place in the oven to simmer for the next 10-15 minutes, covered. That's all, the aromatic and tender dish is ready - serve it with noodles, canned peas or fruit. Bon appetit!

Duck stewed with apples and carrots

Another traditional poultry recipe on the holiday table is stewed duck with apples. Use your imagination and add aromatic seasonings to your taste - this will make your dish special and truly unforgettable.

Ingredients:

• duck carcass weighing 2 kilograms
• 1 kilogram of aromatic sour apples
• lemon
• ginger root
• salt and black ground pepper

Cooking method:

As usual, we suggest starting the preparation with cutting the carcass. Wash it thoroughly and dry it with a paper towel. Next, proceed to the actual cutting of the bird. Cut off its wings and legs, cut out the tail so that the scent gland does not spoil the dish with a specific smell. Using a sharp knife, make an incision along the breastbone and cut off the fillet using short, frequent movements. Do not remove the bones from the hams. You should have 2 breasts, 2 legs and 2 wings. Mix a grated piece of ginger root (about 3cm long) with salt and pepper and rub generously over the duck pieces. Let the meat brew for 30-40 minutes.

The recipe moves from preparation to simmering. Heat a cast-iron cauldron over medium heat, place pieces of duck in it, skin side down. Fry the meat until a crust appears, then pour in a glass of cold water and leave to simmer, covered, for 40-50 minutes. Meanwhile, peel the carrots, grate them on a coarse grater and place in a cauldron. It's time to add a touch of flavor and tenderness to the recipe. Juicy and sour apples will help us with this. Remove the seeds from the fruits and cut into large slices. Squeeze the juice out of half a lemon and pour it over the apples. This way the fruit will not darken and will retain its flavor during cooking. Add apple slices to the cauldron and simmer for 15 minutes. Serve the dish hot and enjoy the wonderful taste - bon appetit!

Duck stewed in apple sauce

Perhaps below we will give the simplest recipe for cooking duck. Stewed with apples over low heat, it turns out unusually tender and aromatic. We are sure that you will get a lot of pleasure from the taste of the dish, while spending a minimum of effort on its preparation.

Ingredients:

• duck weighing 1.8-2 kilograms
• large apples - 4 pieces
• salt and pepper - to taste
• sprig of rosemary
• carnation

Cooking method:

Divide the washed duck into portions and place in a saucepan. Peel and core two apples and cut into large pieces. Divide the fruit between the duck pieces and top with a sprig of rosemary. If you don't have fresh spice, use dried rosemary needles. Cover the saucepan with a lid and place it over medium heat. As soon as the duck gives juice, pour in a glass or two of hot water. The dish needs to simmer for at least an hour and a half until the apples are boiled into a sauce. Periodically check the meat for doneness; if you get a bird that is a little old, extend the cooking time and do not forget to add water.

Wash the remaining apples and core them. Cut into 4 pieces and place in the sauce between the duck pieces. Salt the dish and add freshly ground pepper. The ideal combination of flavors would be a mixture of white, pink and black pepper, but it doesn’t matter if you don’t have any on hand. After you put fresh apples in the cauldron, simmer the dish for another 15 minutes, then you can call your household members to the table - the dish is ready. Bon appetit!

Duck with apples and prunes in the sleeve

Not every housewife has a duck pot or a cast iron cauldron. No problem! A tasty and healthy dinner can be prepared using a baking sleeve and a regular baking sheet. We have already found a suitable poultry recipe for you.

Ingredients:

• large duck carcass
• 70 grams of pitted prunes
• 2 green apples
• tablespoon soy sauce
• tablespoon lemon juice
• a teaspoon of honey
• pepper and salt to taste

Cooking method:

While you haven't cut the duck yet, cut a piece of roasting sleeve the length of one and a half carcasses. Then start cutting up the bird: cut off the tail, excess fat and chop into portions. In a separate bowl, mix liquid honey, soy sauce and lemon juice. Pour this marinade over the duck and rub it well with your hands. Let it sit for an hour in the refrigerator.

Meanwhile, start cutting fruit. Cut the peeled and cored apples into cubes. Soak the prunes in boiling water for 10 minutes. Choose smoked dried fruit - this will give the dish a special piquancy. So, you’ve finished with the fruit, it’s time to preheat the oven to 180 degrees. While it's heating, place salted and peppered poultry and sliced ​​fruit into a roasting rack. Loosely pinch the ends of the sleeve with clips and place in the oven for one and a half to two hours.

When the meat is separated from the bone, remove the baking sheet and carefully transfer the contents of the sleeve into a deep bowl. Drain the liquid and place the stewed duck, apples and prunes on a wide platter. Grind some of the fruit with a blender and pour in a little of the liquid formed during the baking process. Add a pinch of pepper to the resulting sauce and pour into a gravy boat. The dish will be an incredible success if you boil rice as a side dish. Place a mound of rice on a plate, pour the sauce over it and add pieces of poultry and fruit. Bon appetit!

As you can see, cooking delicious food with us is not difficult. Even with a modest amount of ingredients you can make a dish that tastes luxurious. Among other things, while we are stewing the dish, it becomes possible to do our own thing. Cook easily and simply - create culinary masterpieces with inspiration!

Duck and apples are an almost classic combination that will definitely delight you with its taste! The bird is soaked in fruit juices, beautifully fried, and becomes incredibly aromatic and juicy. Here are the most delicious step-by-step recipes for duck with apples.

It's worth a try!

Duck with apples - general cooking principles

If the bird will be baked whole, then you need to choose a young duck weighing no more than 2.5 kg. Otherwise, it will be difficult to bring the bird to readiness and softness, but without drying out or scorching the skin. Before use, rinse the carcass, cut off the rump, you can remove the outer phalanges of the wings, since there is no meat on them, and they often burn. Additionally, the wings can be wrapped in foil and the same with the legs if the bird is cooked without foil. It is advisable to cook a large duck in pieces.

It is advisable to use sour varieties of apples for baking. They can be whole or sliced ​​according to the recipe, placed inside or placed next to the bird.

What else do you cook duck with:

Prunes, nuts;

Potato;

Citrus;

Various other vegetables;

Rice, buckwheat and other cereals.

Poultry is often marinated before baking, this makes the meat tastier and more tender. Various sauces are used: mustard, mayonnaise, soy sauce, all kinds of spices and honey. If the duck will lie for a long time, then it must be covered with something, you can put it in a bag or in a large bucket or container.

For baking, foil, sleeves or special bags are usually used; without covering, the bird can easily dry out. On average, a carcass of about 2 kg will cook in the oven for 2-2.5 hours. Poultry can be stewed with apples in a slow cooker or in a cauldron on the stove, but these methods are used less frequently.

Whole duck with apples: step-by-step recipe

A classic step-by-step recipe for whole duck with apples. This is exactly the version of the dish that can be seen on tables in old films or at holidays. For everything to turn out delicious and beautiful, you need to strictly follow the technology. The marinade uses a mixture of sweet, hot, salty and spicy ingredients.

Ingredients

5-7 green sour apples;

1 tbsp. l. honey;

2 tbsp. l. mustard;

1 tsp. spices for meat or poultry;

0.3 tsp. dry basil;

2 tablespoons of oil;

4-5 cloves of garlic.

Preparation

1. Rinse and prepare the duck carcass according to all the rules. As written just above. If feather stumps suddenly remain on the surface, then they must be removed; in the prepared dish it will at least look unpleasant and repulsive. It is convenient to use ordinary cosmetic tweezers. Just remove the pads one at a time.

2. Wipe the washed bird with napkins, outside and inside. If drops of water remain on the duck, it will not marinate well.

3. Make an explosive mixture for the marinade. If the honey is candied or just thick, then you need to melt it. It is often not recommended to overheat it, but in any case the bird will be baked, so you don’t have to think about preserving vitamins. By the way, instead of honey, you can use a spoonful of brown sugar, the effect will be almost the same.

4. Add chopped or grated garlic cloves to the honey and add mustard. Add spices and salt, throw in a little basil. You can take a mixture of Provencal herbs. Grind everything well, then pour in two tablespoons of oil. Leave the third to grease the pan before baking.

5. Rub the bird inside and out with the prepared aromatic mixture, leave to marinate for an hour, but it can be longer, if necessary, keep it in the refrigerator for up to two days, the taste will only benefit from this.

6. Cut the apples into slices, remove the core, no need to chop the pieces.

7. Place some of the apples in the duck belly. We seal the hole with toothpicks or sew it up with thread. For this we use a regular large sewing needle.

8. Grease the duck mold; it is advisable to choose the appropriate size so that there is not a lot of free space left. You can use a duck roaster.

9. Place the remaining apple pieces on the bottom. We place a duck on top.

10. Cover with foil, place in a preheated oven, temperature for duck is 190 degrees. Cook for 1.5-2 hours. From time to time, carefully open the foil and pour the fat from the bottom of the pan over the carcass.

11. After 2 hours, you can remove the foil altogether and brown the carcass for 20-30 minutes until it’s nicely browned.

12. Before serving, transfer the carcass to a plate, remove toothpicks or threads, depending on what was used. The lower apples that were placed under the duck are usually soaked in fat; you don’t have to put them in.

Duck with apples: step-by-step recipe in pieces (with prunes)

A variant of stunningly juicy and tender poultry, which is prepared in pieces. The step-by-step recipe for duck with apples uses prunes, but you can also use dried dried apricots. It fits perfectly into the dish and gives its own aroma and taste. You can use just chopped carcass or selected parts, for example, just the legs.

Ingredients

1.5 kg duck;

3 apples;

130 g prunes;

70 g butter;

2 tablespoons of nuts;

Preparation

1. Wash the duck pieces and wipe thoroughly on all sides with napkins; it is important to dry the bird so that it is well browned. But if you wish, before pre-frying, you can roll the pieces in regular wheat flour; they will quickly become crusty. We don’t make small pieces; you can simply cut the duck along the joints.

2. Heat any oil in a large frying pan, you can even take butter. We warm it well so that the bird does not release juices.

3. Lay out the duck in pieces, fry until golden brown, first on one side, then also on the other. If the whole duck does not fit at once, then cook it in two steps. You can place the prepared bird directly into a baking dish.

4. Rinse the prunes. If it is dry, then keep it in warm water for a while; the same can be done with dried apricots, if that is used.

5. Wash the apples, cut them into large pieces, remove the cores and seeds.

6. Chop the nuts, but you can cook without them. Pour into apples, stir, add prunes or dried apricots.

7. Now the spices. The duck has not yet been salted or peppered, but it has already been fried. Therefore, the spices need to be mixed with something liquid, you can use soy sauce as a base, take a little apple juice or just water. Dilute the salt and pepper, but just a little, you can add any seasonings you like. Grate the fried pieces and return everything to shape.

8. Place pieces of apples with prunes and nuts between the duck. If there is anything left, just pour it on top.

9. Stretch a piece of regular aluminum foil over the mold.

10. Preheat the oven to 180 degrees, there is no need to increase the temperature.

11. Place the dish with the duck and fruit and cook for about 1 hour and 15 minutes. You can leave it longer. During this time, the bird will be stewed well, soaked in juices, and it will turn out unusually tender and aromatic.

12. Serve the finished dish with fresh vegetables, complemented with side dishes of rice or buckwheat.

Duck with apples: step-by-step recipe with potatoes

Another great step-by-step recipe for duck with apples, in which the bird is cooked whole. Potatoes are also used. To avoid cutting it, choose tubers that are the same size and even. The dish turns out very tasty with young potatoes.

Ingredients

Small duck;

5 small apples;

100 g sour cream;

3 cloves of garlic;

1 tbsp. l. mustard (optional);

8-10 potatoes;

Salt, pepper, other seasonings;

2 tbsp. l. oils

Preparation

1. Peel the garlic cloves, chop and combine with sour cream, if desired, add mustard for spiciness or just sprinkle pepper, season it all with salt, grind thoroughly.

2. Rinse the duck carcass, cut off all excess, dry and rub with sour cream. You can also use mayonnaise; it also saturates the bird perfectly. But the dish may turn out to be too greasy. Don't forget to rub the insides.

3. Leave the duck to marinate for at least an hour. Periodically, you can rub the sour cream over the surface so that it and the spices penetrate better inside.

4. Make several punctures on the remaining apples. They are needed to prevent the fruit from bursting in unexpected places.

5. Cut two apples into slices; they are needed to fill the bird. Put it inside. In principle, you don’t have to sew up the hole, but it’s better to pin the skin with a pair of toothpicks.

6. Peel the potatoes, grate with salt and pepper, add the remaining apples to them and pour in vegetable oil. Stir thoroughly.

7. Place the duck in a greased form, scatter apples and potatoes around. You can put all this in a baking sleeve. Or cover with a piece of foil.

8. Place in the oven and cook for exactly two hours. We set the temperature for the duck to around 190-200 degrees.

9. After two hours you need to take out the form. Remove the foil. There will be fat and juice with spices at the bottom, pour over the duck.

10. The potatoes from below are well soaked; they need to be turned over.

11. Now we increase the temperature in the oven to 210-220 degrees, put the duck with apples and potatoes back into the oven.

12. Cook for about half an hour, achieving an appetizing crust on the bird. To prevent it from drying out, you can periodically water it with juices from the bottom of the mold.

The bulk of the duck's fat is under the thick skin and is difficult to render. Before baking, you can make shallow cuts along the surface of the carcass to speed up the process.

The liver, heart and other offal can be put back inside the duck carcass after washing and processing, let them cook together with the apples.

To prevent the duck from sticking to the bottom of the pan and swimming in fat, you can lay it on a layer of apples, onions or carrots, and potatoes.

In many step-by-step recipes for duck with apples, spices are simply indicated. You can take mixtures for meat, chicken, minced meat, they are all great.

If the carcass needs to be covered with foil, then a piece of meat, lard, or perhaps a trimmed wing is placed on the most protruding part. The coating will not touch the bird, will not stick, or spoil the skin.

Good afternoon, friends, do you want to pamper your loved ones with an unusual, tasty and satisfying lunch? Prepare a delicious dish - duck pieces with apples stewed in a frying pan. The very name of the dish already sounds festive and it is undeniable that on every table duck with apples is the central main dish. However, you can cook duck in different ways; now there are a huge number of recipes. Today I propose to prepare the bird carcass in pieces with the addition of onions, apples, garlic, aromatic spices and a glass of dry wine. In addition, you can additionally garnish the meat with fresh or canned fruits, such as peaches, pears, etc., and wine can be equally successfully replaced or supplemented with orange juice.

The duck meat in the recipe below is consistently tender and juicy. Apples add an unsurpassed aroma and are a complete, unusual side dish. This stunning dish can easily be classified as haute cuisine. Why stewed duck in this way can be a good alternative. Your Izuminka offers a step-by-step recipe with photos for “Duck in pieces, stewed with apples in a frying pan.”

Ingredients

Duck carcass – 0.5 piece

– 1-2 pieces

Onions – 1 piece

– 2-3 cloves

Ground nutmeg – 0.5 teaspoon

Dry rosemary – 0.5 teaspoon

Ground dry ginger – 1/3 0.5 teaspoon

Allspice peas – 4-5 pieces

Bay leaf – 2-3 pieces

White or red dry wine – 200 ml

Salt - to taste

Ground black pepper - to taste

Refined vegetable oil - for frying

The process of cooking delicious duck with apples in a frying pan

1. Wash the duck, set it on low heat and scrape it with an iron sponge to remove all the burnt marks. Divide it into pieces, remove as much fat as possible and divide the carcass in half. We will put one part in the refrigerator for preparing another dish, and wash the second under running water and dry it with a paper towel.

2. Wash the apple, remove the core and cut into pieces about 2-2.5 cm in size. Peel the garlic cloves and cut into 2-3 parts. Peel, wash and chop the onions into half rings.

3. Heat a frying pan with vegetable oil and fry the duck pieces until light golden brown.

4. Then add apples, onions and garlic to the pan. Mix everything well and fry the food over moderate heat for about 10 minutes.

5. Then add bay leaf, rosemary, peppercorns, ground ginger and nutmeg. Season the dish to taste with salt and black pepper. Pour in the wine and mix everything well.

6. Bring the ingredients to a boil and reduce the heat to low. Then close the pan with a lid and leave the dish to simmer for about half an hour.

Duck meat ranks second in popularity after chicken. The second line goes to duck due to its high fat content, which must be rendered properly so as not to dry out the meat. And while roasting poultry may require some culinary experience on your part, stewing can be done even by beginners. We will share several simple and interesting recipes for stewed duck pieces below.

Duck and apples are a classic combination that will serve you well if you don’t want to take risks and surprise your guests with unusual flavor combinations. In this recipe, we will complement the dish with coriander and a couple of cinnamon sticks so that the bird has a pronounced spicy aroma.

• duck legs - 2 pcs.;


• apples - 210 g;


• apple juice - 245 ml;


• onions - 95 g;


• cinnamon sticks - 2 pcs.;


• coriander - 1/2 teaspoon;


• water - 115 ml.

As we noted above, duck is very rich in subcutaneous fat, and therefore, before starting to stew, the bird must be fried so that excess fat is rendered. Trim any fat hanging from the edges of the skin and place the duck pieces in the hot pan. Fry until the skin is nicely browned. Transfer the legs to a roasting pan, pour in a spoonful of the rendered fat and add the apple and onion pieces. Add spices. The remaining fat can be poured into a jar and stored for use in other recipes.

Fill the contents of the frying pan with a mixture of water and juice, place the dishes in the oven and leave everything to simmer for 1 hour 10 minutes. While stewing, look under the lid of the roasting pan a couple of times, making sure that all the liquid has not evaporated from the pan. Duck braised in pieces in the oven is served immediately after cooking, just remember to get rid of the cinnamon sticks.

This simple poultry stew with potatoes recipe is ideal for cooking during the cold season. Firstly, the dish can warm and satisfy you in winter, and secondly, it is prepared from a simple minimum of available products.

Before preparing the stewed duck pieces, cut the bird carcass into pieces and brown them in a dry frying pan until they have a distinct ruddy color. Drain off excess fat, add a little butter and flour the meat. After stirring, fill the contents of the frying pan with water and let the liquid boil. After peeling the vegetables, cut them into pieces of arbitrary size and place them with the duck. Leave the dish to simmer over low heat for an hour.

Before cooking, soak the beans overnight. After browning the bacon and sausage, drain off excess fat and mix the pieces with the beans. Add garlic, carrot pieces and onions and leave the vegetables to brown slightly. Add the thyme and bay leaves, then add the wine, water and tomatoes. While the liquid comes to a boil, brown the duck pieces and drain off any excess fat. Place the bird in the roasting pan with the beans and leave everything to simmer in an oven preheated to 150 degrees for 1 hour 40 minutes. Serve the hot stew sprinkled with a handful of parsley.