Potatoes are most often stewed with chicken or meat, but duck is not a frequent guest on our tables. I propose to correct such an oversight and cook a tastier second dish - stewed duck with potatoes in a tomato.
Recipe content:
- The subtleties of cooking
- Ingredients
- Step by step cooking
- Video recipe
When it comes to duck, the stuffed duck is immediately presented with apples. However, in addition to this holiday recipe, there are many others where duck meat is the main product. And an example of this is this recipe.
Duck is the owner of fatty meat, for this reason it must be cooked with foods that absorb fat well. So, with duck meat, delicious pilaf, cabbage is excellently obtained, but most often it is cooked with potatoes. For this dish, you can purchase both a whole carcass and fillets. Poultry is sold in large supermarkets, fresh or frozen. Many people bypass frozen duck, although in vain. Her taste and useful qualities do not change at all. The main thing is to defrost it correctly, i.e. for a long time. First on the bottom shelf of the refrigerator, then at room temperature.
Cooking subtleties:
- If possible, get a young bird, it has tender and soft meat. In an old individual, with prolonged extinguishing, it turns out to be tough.
- If you did buy an old duck, soak it in water with vinegar or pickle it in lemon juice before cooking.
- Excess fat should be removed from the bird. Otherwise, the dish will have a greasy taste, and fatty foods are less digestible.
- Duck fat can not be thrown away, but used for frying onions, potatoes, meat, or simply folded into a jar for further use. You can store it both in the refrigerator and in the freezer. In addition, it is also reheated, poured into a jar, cooled and stored in the refrigerator.
- Caloric content per 100 g - 191 kcal.
- Servings - 4-5
- Cooking time - 2 hours
Ingredients:
- Duck - 0.5 carcasses
- Potatoes - 4-5 pcs.
- Tomato paste - 2 tablespoons
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Bay leaf - 3 pcs.
- Allspice peppers - 4 pcs.
- Ground black pepper - a pinch
Step-by-step cooking of duck with potatoes stewed in tomato:
1. Wash the duck, scrub with a brush to remove the black tan and cut into medium sized pieces. Select the parts that you will use for cooking. If you want the dish to turn out to be more dietary, then take the lean parts, like breasts. If extra calories are not scary, then use legs and hips. Put the rest of the parts in a bag and send to the refrigerator or put in the freezer for long-term storage.
2. Heat oil in a skillet and add meat. Set the heat to high and fry the slices until golden brown on all sides. Fast frying will retain all the juice in them and the meat will be juicy and tender.
3. Meanwhile, peel the potatoes, wash and cut into medium sized pieces.
4. In another skillet, fry the potatoes on all sides in vegetable oil.
5. Pick up a thick-bottomed saucepan and add all the browned meat into it.
6. Top with fried potatoes. Season food with salt and ground pepper.
7. Dissolve the tomato paste in a glass of drinking water and stir well to completely dissolve.
8. Pour the sauce over the food, put the bay leaf with peppercorns and cover the food with a lid.
9. Heat the oven to 200 degrees and send the duck with potatoes to simmer for 1, 5 hours. Serve the finished dish hot.
Such a dish can be cooked in portioned pots or, due to the lack of one large container, use a sleeve or a regular baking sheet.
See also a video recipe on how to cook stewed duck with vegetables.
