How to bake duck with potatoes. Duck baked with potatoes in the oven in the sleeve

Beauty 04.09.2024

Beauty

Calories: Not specified
Cooking time: Not specified

Duck is a traditional dish on the New Year and Christmas table. The most popular way of preparing it is baking in the oven. Most often it is stuffed with apples. But in this recipe I propose to move away from the classics and stuff the carcass with potatoes. This is an equally tasty dish that will serve as both a main dish and a side dish. Cooking duck with potatoes in the oven, a step-by-step recipe with photos is already waiting for you below, it’s not at all difficult, no more difficult than with other fillings. And it turns out tasty, aromatic and with an appetizing golden crust. It turns out very tasty like this too.

It is worth noting that the combination of two components, potatoes and fatty duck, is a source of carbohydrates, which may be indignant among supporters of a healthy lifestyle. However, if you follow all the measures, then you can not deny yourself pleasure.

It is imperative to remove all the fat near the tail of the duck, then the bird will not be so fatty. Although, without using fat, you cannot get a tasty and juicy duck; the meat will be dry and tough. Therefore, leave at least a little fat on the carcass, and remove the excess after baking. I also recommend choosing a younger bird, because... her meat is more tender. This can be distinguished by the sternum, which has a cartilaginous structure and flexibility.

- duck – 1 carcass,
- potatoes – 5-7 pcs.,
- garlic – 1 head.
- soy sauce – 3 tbsp.,
- mayonnaise – 3 tbsp.,
- salt - to taste,
- ground pepper - to taste.

Recipe with photos step by step:

In a small bowl, combine soy sauce with mayonnaise. Add salt, ground pepper and stir. If desired, you can add any aromatic herbs and spices.

Peel the potatoes and garlic. Rinse and dry the products. If the tubers are too large, cut them into pieces. Rate this one too.

Wash the duck, remove feathers, if any, remove internal fat and wipe with a paper towel. Fill the cavity of the bird with the potatoes and garlic cloves.

Coat the bird well on all sides with the prepared sauce.

Secure the skin of the tail with a toothpick or sew it with thread so that the filling does not fall out during baking. I also like this one.

Wrap the bird in food foil and place it in a sleeve. Place the carcass on a baking sheet and bake in a preheated oven at 200 degrees for 1.5-2 hours. If you want duck with potatoes in the oven, step-by-step recipe with photos, to have a golden crispy crust, then unwrap it from the package half an hour before it’s ready.

Serve the carcass hot. Place the bird on a platter and arrange the baked potatoes around it.

This rosy and delicious duck baked with potatoes in the oven is perfect for a holiday menu and will not leave anyone indifferent. The dish turns out to be indescribably aromatic and appetizing, and the tender and juicy duck meat melts in your mouth. The big advantage of this recipe is that we immediately make the bird with a side dish, and the potatoes come out magical and soaked in the juice and flavors of the duck. Remember that we are cooking game, not ordinary chicken, so treat the process responsibly.

I consider pre-marinating the duck to be mandatory, because it not only gives tenderness and juiciness, but also in some way speeds up baking in the oven. Choose a duck carcass that is not too large, around 2 kilograms, so it is easier to work with and the meat is guaranteed to be cooked through. This time I didn’t stuff it, so as not to overspray the bright combination of flavors of poultry and potatoes, but used herbs. The food really turns out to be worthy and can rightfully be present at ceremonial meals.

Ingredients:

duck (1.8 kg)
1 kg potatoes
1 carrot
1 – 2 onions
2 lemons
salt, seasonings, spices
20 – 30 ml vegetable oil

Cooking method

We wash the duck, cut off all excess and the outer part of the wing, and place it in a container of suitable size. Squeeze the juice from one lemon and mix with water (1 liter or more), cut the second into thin circles. Add salt to the lemon marinade, pour over the bird, place lemon inside and on top and add aromatic herbs. The carcass should be almost completely covered with liquid; leave it to marinate in the refrigerator for 6 or more hours, turning it a couple of times during this time.

Chop the potatoes coarsely, carrots into slices, and onions finely. Combine in a bowl, add salt and pepper, add oil, mix and distribute in an even layer in a large heat-resistant dish with high sides, which we cover in advance with foil.

We take out the duck, let the liquid drain (the lemon slices can be left inside) and place it on top of the potatoes. Cover with a sheet of foil, make several holes with a toothpick and bake in an oven preheated to 190 C for one hour.

Duck in the oven with potatoes is actually a noble dish. Our great-great-grandfathers also went hunting with their devoted dogs and shot at game. In the evening, a large family gathered for dinner and enjoyed the tasty spoils of the owner of the house. Today, birds can be purchased at the market or supermarket, so there is no need to go into the forest with a gun. But let's remember the traditions of our ancestors and prepare this exquisite, unforgettable dish. So let's get started!

Fresh gutted duck 1.5–2 kilograms
Potatoes 1–2 kilograms
Garlic 1 medium head
1 large apple
Mayonnaise 100 grams
Salt to taste
Ground black pepper to taste

Our duck is already gutted, so we simply rinse it thoroughly on all sides under running warm water, dry it well with kitchen paper towels and place it in a deep bowl. Let him stand aside for a while.

Place the head of garlic on a cutting board and use a knife to separate it into cloves. We lightly press down each one with the available equipment and then remove the husks with clean hands.

We rinse the components under running water and place them back on a flat surface. Finely chop everything into pieces and pour into a clean saucer.

Pour mayonnaise into a deep bowl and add chopped garlic, as well as salt and ground black pepper to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

With clean hands, rub the duck on all sides with the mayonnaise marinade and leave in the bowl for 30 minutes. Let the bird soak in the aromas and juices of the spices, while we prepare the potatoes and apple.

Using a vegetable peeler, peel the potatoes. Then we thoroughly rinse the tubers under running warm water and place them on a cutting board. There are two ways to grind the component. First: cut the potatoes into medium-sized pieces (about 2.5–3 centimeters)

The second way is to chop the tubers into slices no less than 0.7–1 centimeters thick. In any version, the dish will turn out very tasty and juicy. Place the chopped potatoes into a clean large bowl. Attention: If desired, the component can be lightly salted and peppered, but just remember that we have already done this with duck.

Wash the apple well under running water and place on a cutting board. Using a knife, cut the fruit in half and cut out the core from each part. Now chop the component into pieces and transfer to a clean plate.

First of all, place the potato pieces in a deep baking pan over the entire area. We place the duck on top in the center and, if necessary, pour it with the marinade remaining in the bowl. We put the chopped apple inside the bird and we can turn on the oven. When it warms up well (to a temperature of 200 °C), we begin to prepare the dish.
Cover the baking sheet with food foil and secure the edges tightly so that steam does not escape from the container, and the duck and potatoes are baked in their own juices. Place everything in the oven on the middle level and cook for 1 hour.

After the allotted time has passed, use oven mitts to take out the baking sheet and remove it from the foil. Now put the container back and continue to bake the bird for another 10–20 minutes. This must be done so that the entire dish is covered with a golden crust. Immediately after, turn off the oven, take out the baking sheet and set it aside for 7-10 minutes.
Using kitchen tongs, we transfer the still hot duck with potatoes from the baking sheet onto a special large plate and serve it to the dinner table as a main course. After this, you can cut the bird into portions and give everyone the right to choose the part that he likes best. For example, I like drumstick, the children like brisket, but my husband doesn’t care at all, since he likes this kind of dinner. By the way, duck with vegetables is very filling and tasty, so you don’t need anything else to go with it, just a few slices of bread, fresh or baked vegetables and a glass of dry red wine.
– to prepare a delicious juicy dish, it is very important to choose a good meaty bird. If you take a young duck, it will only contain skin and bones. Old meat will be very tough, like rubber. Therefore, the ideal option is a middle-aged meaty duck (1–1.5 years);
– in addition to potatoes, you can put pieces of carrots, cauliflower, broccoli, onion slices and much more to suit your taste. After all, you can’t spoil a duck with vegetables;
– in addition to ground black pepper, you can add “khmeli-suneli”, special seasonings for poultry, a couple of sprigs of fresh thyme, as well as fresh sage leaves to the marinade.

6-12 servings

2 hours 35 minutes

324 kcal

5 /5 (1 )

Baked duck with potatoes in the oven is the perfect way to show off your culinary skills and surprise your guests. I offer you three simple recipes with a detailed description of the cooking process, photos and videos. I'll share my own knowledge to help you cook juicy, tender duck with crispy baked potatoes.

Recipe for duck with potatoes in the oven

Kitchenware: cutting board, baking sleeve, measuring cup and kitchen scale, paper towels, large containers of different sizes, ceramic knife.

Ingredients

Step-by-step preparation

Peel 6 potato tubers, then rinse them thoroughly with running water. Divide the potatoes into four equal parts and place them in a deep, spacious bowl.
Add salt and potato seasoning depending on your taste preferences.
Pour in 35-45 ml of olive oil and stir the mixture thoroughly to distribute the spices evenly.
Place the prepared potatoes in a baking sleeve.
Wash the duck thoroughly, trim off excess fat, and then dry it with paper towels. Place 90-110 g of mayonnaise in a separate bowl.
Add salt and your favorite seasonings to taste.
Stir the resulting mixture and generously grease the carcass with it. We leave the bird like this for about an hour, allowing it to marinate thoroughly.
Place the prepared duck in the sleeve on top of the potatoes and tie the bag tightly.
We transfer the product to a baking sheet and place it in an oven heated to 180-190 degrees. Bake the carcass with potatoes for approximately 1 hour 15 minutes.
10-13 minutes before turning off the oven, cut the upper part of the sleeve so that the bird gets a golden, appetizing crust. Remove the baked dish from the oven and allow it to cool slightly. Then we completely cut the sleeve and remove the duck and potatoes from it.

Video recipe for cooking baked duck with potatoes in the sleeve

Check out the video presented and you will learn how to properly cook an unusually juicy and appetizing duck with potatoes in the oven.

Recipe for duck with mushrooms and potatoes in the oven

Cooking time: 2:45-3:00.
Calorie content (per 100 g): 324-328 kcal.
Number of servings: from 6 to 12.
Kitchenware: ceramic knife, large-diameter frying pan, cutting board, paper towels, garlic press, thin-edged spatula, toothpicks, ovenproof baking dish.

Ingredients

Step-by-step preparation

Thoroughly wash 490-510 g of champignons, then cut them into thin slices.
Peel the onion, wash it and finely chop it with a knife.
Pour 15-20 ml of sunflower oil into a hot frying pan and heat it thoroughly. Place the prepared onions and mushrooms in hot oil and fry the ingredients until half cooked.
Transfer the vegetable mixture to a separate bowl and let it cool.
We clean and wash 5-6 potato tubers, then cut them into 4-6 pieces.
Place a clean frying pan over medium heat and add 10-15 ml of sunflower oil. Place the prepared potatoes in hot oil and fry until lightly browned. This will take about 10-13 minutes.
Squeeze 3-4 cloves of garlic into a small container. Add 40-45 g of salt and ground black pepper there according to your taste preferences. Mix all the spices thoroughly.
We gut the duck, rinse thoroughly, and then wipe dry with paper towels.
Generously grease the inside of the carcass with 20-25 g of butter, then add a little prepared garlic mixture there.
Alternately stuff the bird first with mushrooms, then with potatoes. Fill the duck exactly enough to accommodate the filling.
Generously grease the surface of the carcass with 18-20 ml of melted honey.
Coat the bird with the remaining garlic mixture on top of the honey.
Place the remaining potatoes in an ovenproof baking dish.
Place fried mushrooms and onions on top of the potatoes.
Then we put in the prepared stuffed carcass.
Place the product in an oven heated to 170-180 degrees. Bake the bird with vegetables for about two hours.

Video recipe for cooking baked duck with potatoes and mushrooms

Watch the video below and learn how to quickly and easily make stuffed duck with baked potatoes and mushrooms in the oven.

Recipe for duck with potatoes and apples in the oven

Cooking time: about 4 o'clock.
Calorie content (per 100 g): 324-328 kcal.
Number of servings: from 6 to 12.
Kitchenware: paper towel, cutting board, measuring cup and kitchen scale, large containers of different sizes, ceramic knife, toothpicks, rectangular baking dish, foil.

Ingredients

Step-by-step preparation

Wash the duck well, trim off excess fat and pat dry with paper towels.
Salt and pepper the prepared carcass outside and inside according to your taste preferences.
Measure out 35-45 ml of soy sauce and thoroughly rub the bird with it inside and out.
Place the prepared duck in a large bowl, cover it with a lid and put it in the refrigerator to marinate for 2-3 hours.
Wash three apples, cut out the core, remove the seeds and cut into medium-sized pieces.
Place the prepared fruit inside the duck.
Close the duck's belly tightly with toothpicks.
Pour 30-40 ml of sunflower oil into a rectangular baking dish. Place the stuffed bird on top of the oil and cover it well with foil. Place the carcass in an oven heated to 200 degrees for about an hour and a half.
Peel 1.2-1.4 kg of potatoes and rinse thoroughly with running water.
Place the potatoes in a bowl, then add salt and pepper to taste.
Add 45-55 ml of mayonnaise there and mix thoroughly.
Half an hour before the duck is ready, remove it from the oven and remove the foil. Place the prepared potatoes evenly around the carcass.
Place the resulting product back into the oven and continue baking. Allow the finished treat to cool slightly and then serve it on the table.

Here is a recipe for roasted duck with potatoes and apples

By watching the video below, you will quickly learn how to cook baked duck with crispy potatoes and aromatic apples in the oven.

When choosing a duck, I recommend choosing factory-produced poultry., because its meat after baking is more tender and juicy.
The duck can be cooked either whole or cut into portions. This product cooks faster, but a whole carcass looks more impressive.
When cleaning a carcass, be sure to cut out the rump, since it is this part that is the source of the specific odor.
I recommend making 5-6 small cuts on the belly and back of the carcass, this will facilitate better absorption of the sauce or marinade.
If you are stuffing a duck, do not stuff it tightly with the filling.. During baking, the meat expands in volume and a large volume of filling can cause the seam to come apart.
Oranges, prunes, dried apricots, apples, and nuts go great with poultry.. The dish will turn out incredibly tasty, juicy and satisfying.
If you want a fantastic scent - feel free to use spices when cooking poultry. For example, garlic, onion, celery, thyme, basil, coriander, cumin, parsley and dill, as well as honey and citrus juice are perfect.

worthy to take pride of place even on the royal table.
For singles and very busy people, I advise you to familiarize yourself with the simplest recipe.
Amazingly tasty, it will require minimal time and effort from you.
I also suggest trying out a few basic recipes for delicious dishes from.
Learn correctly and quickly.

Now cooking a fragrant baked duck with delicious baked potatoes in the oven is no longer a problem for you. Drop a few words regarding this treat based on the recipes described above. Describe how you liked this dish? Tell us how you bake a bird in the oven and with what ingredients? Good luck and bon appetit!

I want a tasty and easy-to-prepare dish that I wouldn’t be ashamed to put on the holiday table... And I don’t have to bother with the side dish! This means that there is nothing better than a whole bird baked in the oven with a side dish. Here's a potato side dish, it's a little more complicated than today's. Let’s dismiss this option as a dish for every day; I cooked it recently, and it already smells like New Year and Christmas. But duck with potatoes is just right for a regular Sunday reception for a small group of guests. There is no doubt that it will be delicious!

Compound:

Duck - about 2 kg
Potatoes - 7-8 tubers (about 1 kg)
Onion - 1 piece
Garlic - 2 cloves
Salt - 1 level teaspoon
Ground black pepper - 1 teaspoon
Spices, dried herbs (basil, coriander) - 1 teaspoon
Soy sauce - 2 tablespoons

How to cook duck with potatoes in a sleeve in the oven

Prepare the duck - rinse outside and inside, dry with a paper towel, remove the sebaceous gland located at the base of the tail, trim the tips of the wings and trim off excess fat from the neck and belly area. If necessary, scorch the remaining plumage. I have an excellent tool for this - a household gas burner with a directed flame, it costs a penny, but is very necessary in the kitchen.

Directional flame gas burner

Finely chop the garlic, mix with a teaspoon of salt and a teaspoon of pepper. Rub the duck inside and out with this mixture. Wrap the duck tightly in cling film and leave in the refrigerator overnight.

Rub with spices and leave to marinate

The next day, coarsely chop the peeled potatoes.

Cut potatoes

Cut the onion into half rings, mix with potatoes, pour over soy sauce and sprinkle with spices and dry herbs.

Make frequent punctures of the skin with a toothpick over the entire surface of the breast and on the legs of the duck, the fat will melt out as much as possible and the finished duck will have a thin crispy crust. Cut the duck down the middle of the breast and flatten it (as when preparing tapaka chicken). Cut a piece of about 70 cm from the baking sleeve, tie one side tightly. If this is your first time working with a sleeve, then the advice is to first twist the sleeve very tightly, and then tie it tightly with the ties or clips included with the sleeve. Carefully insert the duck into the sleeve, back down.

Place the duck on its back in the sleeve

Place the potatoes in the duck, like in a basket, and carefully tie the other end of the sleeve.

Place potatoes

Place the package on a baking sheet with the duck side up - turning it over onto the potatoes and onions. Do not place it on the top shelf - the sleeve will inflate from the hot air. Bake the duck with potatoes in the sleeve at 190-200 degrees. The time can be roughly calculated as follows: 50 minutes to an hour for each kg of weight. I have a very young duck weighing less than two kg; it will take me an hour and a half to cook. 10-15 minutes before the end of baking, cut the sleeve and open the back of the duck.

Bake at the rate of 1 hour per 1 kg of duck

And continue baking until done and golden brown. Smells fantastic in the kitchen! Test doneness by piercing the duck with a wooden skewer in several of the meatiest parts. If the released juice is completely clear, the oven can be turned off. The potatoes are soft and completely cooked.