Wondering how to cook duck? I suggest making a roast with duck, potatoes and vegetables. If you love juicy and fragrant poultry with the most delicate potatoes, then this roast recipe was created just for you. Step-by-step recipe with a photo. Video recipe.
Roast can be prepared simply from vegetables: potatoes, carrots, zucchini, cabbage, eggplant, depending on the season. And you can make a roast with meat, you get a more satisfying and nutritious dish. This, of course, is the desire of the cook, since the roast will be delicious both with meat and only with vegetables. The roast is prepared by pre-frying the food or not. It is made in a double boiler, slow cooker, oven, on the stove, fire, grill. The taste of the finished dish depends on the chosen cooking method. Today we will cook a roast with duck, potatoes and vegetables on the stove.
In addition to poultry, in addition to potatoes, there are carrots, onions, bell peppers, tomatoes, herbs, garlic, which turn the dish into a hearty meal. Feathered meat turns out to be very tender and juicy, and vegetables are soaked in duck juice, from which they acquire an amazing taste! The products for the dish are affordable and simple, and the cooking process is not complicated at all. One of the main conditions is to choose the right cookware, because the result of the finished meal depends on it. Any pan will not work, but only with thick walls and a bottom: ceramic, cast-iron, duck, cauldron …
See also how to cook roast with duck in the oven.
- Calorie content per 100 g - 325 kcal.
- Servings - 6
- Cooking time - 2 hours
Ingredients:
- Duck - 0.5 carcasses
- Corn - 1 ear
- Salt - 1 tsp or according to taste
- Ground black pepper - a pinch
- Tomatoes - 1 pc.
- Potatoes - 3 pcs.
- Onions - 1 pc.
- Sweet pepper - 1 pc.
- Garlic - 1 clove
- Carrots - 1 pc.
- Vegetable oil - for frying
- Hot pepper - 0.5 pods
Step by step cooking roast with duck, potatoes and vegetables, recipe with photo:
1. Scrape the skin of the duck with an iron sponge to remove any black singed spots, if any. Wash the bird and dry with a paper towel. Chop it into medium-sized chunks and remove excess fat. Select the portions you will be cooking the roast with and set aside the rest for another dish.
2. Peel the carrots, wash under running water and dry with a paper towel. Cut the root vegetables into large pieces.
3. Peel the onions, rinse and cut into large cubes.
4. Peel the sweet and bitter peppers from the seed box, cut off the partitions and cut: sweet peppers into coarse strips, hot peppers into thin rings.
5. Wash the tomatoes, dry and cut into cubes.
6. Peel the potatoes, wash and cut into cubes.
7. Pour vegetable oil into the pan and add the pieces of poultry. Fry the duck on a slightly over medium heat until golden brown.
8. In another pan, sauté the onions and carrots.
9. Fold the roast duck into a large saucepan.
10. Add fried carrots and onions to the poultry.
11. Place bell peppers, tomatoes, hot peppers and corn kernels, which are removed from the cob, into the skillet.
12. Add potatoes, salt and pepper.
13. Fill the food with drinking water and place the pot on the stove. The amount of water can be any, depending on what you want to get the dish: the first or the second.
14. After boiling, cook the roast with duck, potatoes and vegetables, covered over low heat for 1.5 hours. At the end of cooking, season the food with minced garlic and add fresh or frozen herbs if desired.
See also the video recipe on how to cook roast duck.
