Duck in a frying pan with apples. Recipe for duck stewed in pieces. Duck stewed with apples and carrots

Everyone knows that duck meat, especially wild duck, is quite tough, so one of the the best ways its preparation is stewing. Buying a good fatty duck is not a problem these days. At least in Moscow, in one of the large hypermarkets where I constantly shop, it is always available whole, half, and even fillet. I took half to make one meal for my small family.

Wash half of the duck (700-800 grams) thoroughly in a stream of cool water, and also pluck if there are any feathers left on it.

Cut the duck into portions.

Heat 2 tablespoons of vegetable oil in a cauldron and add duck pieces. fry them, stirring occasionally, for about 10 minutes (over medium-high heat) until they are golden brown. Then cover the cauldron with a lid, reduce the heat and simmer for about 15 minutes.

Meanwhile, prepare the main vegetables. Finely chop the head onions and two cloves of garlic. Peel the carrots and cut into medium-sized cubes. It would also be very nice to add fresh apple sour variety, for example Antonovka, but unfortunately I didn’t have it on hand.

When the duck in the cauldron has stewed a little, remove it from the heat and drain all the liquid (oil + formed duck fat). Add water to the duckling pot so that it covers the meat by about 3 centimeters, and put it on the fire. Throw in black allspice. When the water boils, remove the foam that forms.

Place the previously chopped vegetables into the cauldron. Add dried basil, adjika, ground black pepper. Stir lightly, cover with a lid, reduce heat and leave the duck to simmer for 1.5 hours. 10 minutes before the end of cooking, add 1 teaspoon of salt.

Duck stewed in a duck pot can be served with buckwheat, potatoes or rice. Don't forget to also serve sauerkraut or vitamin salad from fresh vegetables. This dish turned out very tender and not at all greasy.

Bon appetit!

Heat in a frying pan a small amount of vegetable oil and lay out the duck pieces. It is better to fry the meat not all at once, but in portions so that it browns well.

Fry the duck pieces over medium heat on both sides until golden brown (5-7 minutes on each side).

Peel the onions and carrots. Cut the onion into half rings, grate the carrots on a medium grater. Place the fried duck pieces in a cauldron or thick-walled pan, alternating with onions and carrots.

Pour hot water so that it fills the cauldron more than half (as in the photo), add allspice and bay leaves, add more salt if necessary.

Cover the pan or cauldron with a lid and place on the fire, bring to a boil, reduce the heat and simmer the duck pieces over low heat for 1-1.5 hours (until the meat is cooked). The meat should be soft and easily pierced with a knife or fork.

Tasty and juicy duck, stewed in pieces, is ready. Serve it hot with porridge or mashed potatoes.

Bon appetit!

Stewed duck with potatoes - a simple recipe for delicious and hearty dish on every day. There is no need to stuff anything or soak it for a long time in complex marinades. Cutting the carcass in large pieces, rub with salt and pepper, fry and simmer until almost done. Then add the potatoes, spices and keep it on the fire in the pan for another 20 minutes. The result is an appetizing dish from the “two in one” category, both meat and side dish. The duck is very tender and soft, the potatoes are flavored with garlic, delicious!

It’s very good if you managed to buy a young duck; its meat is especially tender and has relatively little fat. Old poultry will take longer to simmer; it may have a “greasy” aftertaste, so excess fat must be skimmed off or thoroughly rendered. To prepare this dish, half a carcass is enough - weighing approximately 700-800 grams. For spices I used pepper, Bay leaf, garlic and a little rosemary. You can add your favorite seasonings to the list, such as cumin or allspice, dried or fresh herbs.

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 6 servings

Ingredients

• duck – half a carcass (800 g)
• potatoes – 600-800 g
• onions – 1-2 pcs.
• carrots – 1 pc.
• salt - to taste
• ground black pepper – 2-3 chips.
• sweet ground paprika – 1 tsp.
• garlic – 2 teeth.
• bay leaf – 1 pc.
• fresh rosemary – 1/2 sprig

Preparation

The finished duck with potatoes is best served hot; you can sprinkle with chopped herbs and serve fresh vegetables, salad or pickles. Bon appetit!

Duck meat is tough in itself, so baking it over an open fire or even in foil is short-sighted. You can get a guaranteed soft stewed duck only by long-term boiling or simmering over the lowest heat.

The most popular product that effectively complements the taste of stewed duck is an apple. Moreover, not every variety of apple is suitable for the role of a side dish; it is better to take juicy and firm specimens with a sour taste.

The set of products for this dish is not abundant. For a domestic duck weighing from one and a half to two kilograms, we will take at least 1 kilogram of apples and a tablespoon of salt.

Ingredients:

• domestic duck - 1 carcass (about 2 kg)
• sour green apples - 1 kg
• salt - 1 tbsp.

Cooking stewed duck with apples

We wash the duck carcass inside and out, add salt inside. After washing the apples, cut each into four parts and cut out the core.

Fill the entire inside of the duck carcass with chopped apples.

Place the duck in the oval duck pan of the same name. Place the remaining apple slices on top. Add the ingredients again. Pour 500-800 ml of water from the edge of the container. The liquid should cover the bird halfway, so the gravy will be concentrated.

Over medium heat, bring the duck and apples to a boil. Next, simmer over low heat so that the liquid in the duckpot gurgles slightly. After an hour, stewed duck with apples looks like this.

Turning the duck carcass over to the other side, simmer the bird until done.

The stewed duck with apples may look overcooked, but this is a bird that you shouldn’t trust “by eye.” You should definitely try it for yourself.

Braising usually takes at least two hours, or even more than three. Long waits are rewarded by eating aromatic juicy meat with softened and sweetened apples.

In the remaining gravy, that is, in a mixture of fat and water, you can later, which will certainly turn out tender and soft.

Bon appetit!

If your loved ones asked you to cook a hearty and Tasty dinner, duck with apples - great option. Regardless of which recipe is chosen for preparing stewed poultry, the meat always turns out tender and juicy. In addition, by adding prunes or oranges to the dish, we get not only a delicious aroma, but also an original side dish.

Many people refuse to stew duck because of the possible toughness of the meat. In this case, there is also a way out - you can opt for poultry raised at a poultry farm. The skin is lighter in color, lighter weight and less fat - these are the main criteria that will help distinguish it from the country bird.

The chosen cookware also plays an important role in the taste and cooking time of the dish - if it is a cast-iron duck pot or cauldron (shown in the photo), the bird will cook faster. In addition, you need to select dishes in accordance with the size of the bird itself.

Classic duck with apples

This classic dish, which is well suited for both festive table, so simple dinner. Preparation does not take much time, but the stewing process lasts from 2.5 to 3 hours, depending on the size of the bird. It doesn't cook very quickly, but the end result is worth it.

For preparation you will need:

• Sweet and sour apples
• Pepper (freshly ground)

The recipe does not contain anything complicated. We start with the bird carcass, which needs to be washed and dried. Then you need to rub it outside and inside with a mixture of salt and pepper. Cut the pre-washed apples into slices and remove the seeds. Next, you need to stuff the duck carcass with apples, trying to fit as many of them as possible. Then we take a needle with a thick thread and sew it up, not forgetting about the hole in the neck area. The purpose of this action is maximum sealing so that the aroma and Apple juice remained inside during cooking.

Next, the duck is placed in a dish prepared for stewing and sent to the oven, preheated to 220°. After 20 minutes, the temperature should be reduced to 180° and left to simmer for 2.5 - 3 hours, not forgetting to water it with the released juice and fat every half hour.

Before serving, cut it into portions and add a side dish.

Don't miss the recipe! 5 best recipes tender and tasty second course.

Fragrant duck stewed in pieces

Aromatic seasonings added during the cooking process make this traditional recipe original and unforgettable.

Ingredients:

• Duck – 1 carcass
• Carrots – 1 kg
• Sweet and sour apples – 1 kg
• Juice of 0.5 lemon
• Ground black pepper
• Spices (cinnamon, ginger)

Cut the carcass into pieces, rub them with a mixture of pepper, salt and spices and leave for about half an hour. Then put them in a cauldron and simmer over low heat for at least 40 minutes. Grate the peeled carrots and place them in the cauldron.

Add the apples to the cauldron and simmer the bird for about 15 minutes until fully cooked.

Serve hot with a side dish of stewed apples, as in the photo.

Recipe with apples and prunes

What could be tastier than tender duck meat, soaked in prunes and apples, which add both sourness and a slightly sweet taste to the dish.

Ingredients:

• Duck 1.5 – 2 kg
• Prunes
• Apples
• Pepper

Chop the carcass into portions, cut off excess fat, which needs to be melted in a frying pan. If there is not enough fat, you can add vegetable oil without smell.

Season the poultry pieces with salt and pepper and fry over high heat until golden brown on all sides.

Place the fried pieces in a saucepan with fat, reduce the heat to low and simmer. Let's take care of the prunes: wash them and pour boiling water over them for 10 minutes. During the cooking process, add pieces of apples, cut into four pieces, in small portions on top of the meat. When one portion is ready, remove and add another. The same should be done with already steamed prunes.

Thus, as long as the duck is soft enough, this recipe allows you to cook as many apples and prunes as your heart desires or as shown in the photo.

Duck with apples and oranges

The recipe for preparing such a duck is a true gourmet find, which has a sweet and sour orange-apple taste and an unsurpassed aroma, thanks to the spices, which, unfortunately, is not conveyed by the photo.

Ingredients:

• Duck - 1 piece
• Apples – 2 pcs.
• Lemon juice – 2 tsp.
• Oranges - 2 pcs.
• Garlic – 1 head
• Olive oil – 50 g
• Spices to taste

Mix salt, spices, olive oil and half a head of chopped garlic. Add the juice of one orange to this and let the marinade brew for 10 minutes.

Rub the prepared marinade inside and out of the carcass and, wrapping it in a bag, leave to marinate.

Meanwhile, prepare the filling: cut the giblets, peeled apples and remaining garlic into pieces. Mix all ingredients and season lemon juice and spices. We fill the duck tightly with the prepared filling with apples and sew up the belly with thread. Wrap it again in film and leave to marinate for several hours, as required by the recipe.

We lay out the bottom of the duckling pan or deep baking sheet with oranges cut into mugs, on top of the duck carcass with its belly up, on which we again place peeled orange mugs. Place the closed duckling in a very hot oven. After half an hour, reduce the temperature and leave to simmer for about 2 more hours. We bring it to readiness for another half hour, removing the lid and pouring it with the released fat every 10 minutes.

Now no one dares to say that only fried duck with a crispy crust is worthy of a festive table. After all, there is an excellent alternative - stewed poultry, the meat of which is very tender with a delicate aroma. And using a variety of additives, marinades and spices, you can come up with your own personal recipe and please even the most demanding guests.

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