Duck roasted with potatoes. Duck in the oven with potatoes

Once, on occasion, I bought a catfish fish with a friend in a fish store, such large pieces for steaks of 1 kg of weight. A friend who cooked first, called me very upset and said that the entire cooked dish had to be thrown away, as she “got a fish porridge with bones and skin, which was inedible and smelled bad.” That's how it is ... Then I thought and got on the Internet for useful tips and recipes for cooking a very difficult catfish fish.

I found out that catfish can be (ordinary, i.e. blue) and striped. So, when cooking, striped “keeps its shape”, and “blue”, just the same, can turn into “fish porridge”. But we, as a rule, sell ordinary (blue) catfish in stores, so it must be cooked strictly following the cooking technology. Below I will give my recipe for cooking this fish and a few more optimal recipes for catfish dishes.

So, I start making fried catfish steaks:

For cooking we need:

1 kg of thawed catfish.

1 lemon.

2 cheeseseggs.

50 ml milk.

9 st. l. breadcrumbs.

3 art. l. flour.

100 ml of olive oil, but vegetable oil is also possible.

Spices, seasonings, salt to taste.

Cooking fish strictly according to the recipe below:

The fish must be thawed (preferably in a natural way, not in a microwave oven).
Wash the fish and pat dry with paper towels.
Cut the fish into thick steaks.
Salt and sprinkle with seasoning for fish, marinate in lemon juice for half an hour.
Then prepare a batter of eggs and a small amount of milk.
Prepare the breading by mixing flour with breadcrumbs.
Pour a little sunflower oil for frying into a non-stick frying pan and heat the pan to a very high temperature.
Dip catfish steaks in batter and roll very well in breading, put on a hot frying pan and do not close the lid (!!!) Turn the steak on the other side only when a stable fried crust forms! In a few minutes, the steaks will be well fried, take on a clear shape and ... the catfish will not turn into “fish porridge”.
You need to cook fish steaks in the oven at a temperature of 200 degrees. 10 min.
Let the steaks stand and cool for a bit ... and you can eat.

Well, it turned out not bad and even tasty, see photo:

I will also give another recipe for cooking catfish in the oven:

Recipe for cooking catfish in the oven

Cooking catfish in the oven according to this recipe will not take much time and effort, but you will get the most delicate fish that can be eaten separately or with any vegetable side dish.

Ingredients:

catfish -500 g;

onions - 1 pc.;

breadcrumbs - 3 tbsp. spoons;

salt, a mixture of five peppers;

mayonnaise to taste.

Cooking:

Wash the fish, put it in a baking dish, greased with vegetable oil, sprinkle with salt and a mixture of peppers. Peel the onion, cut into half rings and lay on top of the catfish. Lubricate it with mayonnaise, the amount of which depends on your taste. Sprinkle the dish with breadcrumbs and place in the oven.

Cook the fish at 200 degrees for 20 minutes until golden brown.

That's all the secrets of cooking catfish. I hope that my advice has helped novice housewives.

I cooked catfish with you, Helen.

Duck stew with potatoes is great for lunch or dinner for every day. It is convenient that you can make a spicy preparation from duck, which will be stored in the cold, and you can stew potatoes with it at any time. A healthy broth based on onion peel gives the meat a special piquancy. There is no difficulty in cooking, time is saved, and unexpected guests will be pleasantly surprised. Duck fat tastes like coconut oil, which brings an exotic touch to this dish.

Cooking time:

Usually I take the duck out of the freezer into the refrigerator in the evening, it defrosts itself. Cutting the duck into skin and fillet takes about 10 minutes. Melt the fat for 5 minutes, fry carrots and onions in this fat for about 7 minutes. Cook duck meat in broth with spices and onion peel for no more than 20 minutes. Peel and cut the potatoes into cubes for 3 minutes. The potatoes were stewed with duck meat in a frying pan for 30 minutes. Total, excluding defrosting: 1 hour 15 minutes.

Servings:

I had a duck weighing 2.2 kilograms. For 0.5 kilograms of potatoes, 600 grams of duck fillet and 100 grams of duck fat went. Duck fat and skin were used for frying, meat from the breast and legs. The whole dish was prepared for lunch in a square frying pan, 24 centimeters wide, 5 centimeters high. 4 delicious servings came out. The meat was left for other dishes.

Prepared: on the stove

Ingredients:

For extinguishing:

duck fillet - 600 grams
duck fat - 120 grams
potatoes - 500 grams
onion - 120 grams
carrots - 150 grams
hot red pepper - 2 grams
cinnamon - 1 stick

For the broth:

onion peel - 30 grams
ground coriander - 2 grams
zira seeds (cumin) - 1 gram
salt - to taste
black peppercorns - 10 pieces
bay leaf - 2 pieces
water - 1 liter

Duck stew with potatoes recipe step by step with photo

Food preparation. We defrost the duck in natural conditions. Choose fatty pieces, skin for fat. Cut out suitable pieces of fillet without skin. We wash the onion peel, cut the onion finely for frying. My carrots, peel, cut into small thin slices.

The duck was large, 30 centimeters long, weighing 2.2 kilograms, such a duck would not fit into any of my pans entirely. We cut the duck in the center of the breast, turn off the skin, cut the meat from the bone. We select fat and pieces of skin. The bones will remain for soup and pilaf.

The sirloin of the breast will go to the stewed potatoes. We take the legs without the skin, the wings can be directly with the skin.

For those who follow the figure, it is better to use all parts without the skin.

We make broth for duck meat. We wash the brown onion peel, such as for painting eggs. We put the onion peel in a separate pan, add coriander, cumin seeds, bay leaf, black peppercorns, add some salt to taste. Add water, start cooking, dip the duck meat into the broth. Cook for a maximum of 20 minutes over medium heat.

Onion peel is useful, you need to have a constant supply of it. You can cook chicken and lard in it.

When the duck meat is cooked, take it out. We extract from the broth, squeeze the onion peel and bay leaf. With this broth we will pour potatoes for stewing. If the broth remains superfluous, it will be possible to cook a very tasty soup from duck scraps on it.

Usually duck meat has a specific smell that many do not like. And these magnificent pieces became very fragrant after boiling in a broth of onion skins with spices. The color of the meat has become dark on top, reminiscent of smoked delicacies.

You can boil the whole fillet at once in onion peel and put aside a part in the refrigerator, which can be used at any time.

In the cut, this duck is similar to boiled pork in texture, and it tastes amazing. It is difficult to guess what kind of bird it is. Cut for stewing with potatoes into convenient squares. They are delicious even without potatoes. When extinguishing, the pieces from the ends will also be colored.

You can boil the meat immediately in portioned pieces, then they will look like mini boiled pork in potatoes.

Duck fat cut into small pieces up to two centimeters. In a frying pan, melt pieces of fat and skins, on which we will fry vegetables. Along the way, mouth-watering greaves are obtained, they can be set aside for a snack.

Carefully open the lid of the pan, duck fat shoots strongly.

Cut the onion and carrot into small pieces and pour into a frying pan with melted fat. Stir, fry over medium heat until soft and golden brown.

Add pieces of duck boiled in onion peel to the fried vegetables. This will be the bottom layer in the pan. If it seemed a little fat, then you can add more, do not spoil the potatoes with fat.

For cooking, you need to choose a high-quality and young bird with whole skin, light fat and no sour smell. The market will most likely offer an old bird, so the choice should be made in the supermarket. It is desirable that the duck is not packaged - it is easier to assess its quality.

Ingredients:

1.5 kg duck;
potatoes - 1 kg;
mayonnaise - 100 g;
garlic - 1 piece;
a pinch of salt and pepper.

Cooking method:

Rinse the duck and remove the internal organs.
Chop the garlic very finely.
Preparation of the marinade: combine mayonnaise with garlic, pepper, salt, mix thoroughly.
Grate the duck with sauce and leave for half an hour. The meat should be saturated with the taste and smell of the marinade.
Preparation of potatoes: peel and rinse, cut into 3 cm cubes. You can add spices, but do not forget that they are already on the duck.
Turn on the oven at 200. While it is heating, put all the potatoes on a baking sheet. If marinade remains, evenly drizzle the duck over the top. It is advisable to cover the baking sheet with a glass lid, if the height of the container allows.
Put the duck in the middle of the oven, bake for 60 minutes.
After that, take out the baking sheet, remove the lid and send the bird back for another quarter of an hour. This is necessary so that it is covered with a golden crust.
Get the finished dish and leave for 10 minutes. Then you can serve it to the table.

Poultry stuffed with potatoes

What you need:

1 duck carcass;
1 kg of potatoes;
3 art. l. mayonnaise;
1 st. l. honey;
1 garlic;
20 g mustard;
vegetable oil (for frying potatoes);
spices, salt.

How to cook duck in the oven with potatoes:

Prepare the bird: clean and wash.
Marinate the meat 10 hours before cooking. Mix honey, mustard and mayonnaise. First, rub the duck with spices and garlic, then with the sauce.
Peel, wash and cut potatoes. Fry until a crust forms, after which you can add spices and the remaining garlic.
Place the finished potato inside the duck, sew up the abdomen with a regular thread.
Turn on the oven at 200. While it is heating up, pour 0.5 tbsp into the baking dish. water and put the carcass.
Place in the oven and cook for at least 2 hours (up to 3 hours for poultry). Every 30 minutes, baste the duck with fat that drips from it.
The dish is ready, you can immediately serve.

With the addition of apples

Components:

8 pieces of potatoes;
2 large apples and 3 medium ones;
2 tsp provencal herbs;
butter (to lubricate the duck);
vegetable oil (for potatoes);
salt, red and black pepper.

Recipe with apples:

Melt the butter, brush over the prepared duck.
Wash and cut large apples into cubes, removing the core. Put them inside the bird, sew up the incision with threads.
Preheat the oven to 200 and bake the meat for 40 minutes.
Every 10 minutes, pour fat over and check if the skin is burnt.
While the duck is cooking, cut the potatoes into slices. Stir in oil and herbes de Provence. Small apples are also cut into slices.
Take out the duck and arrange potatoes with apples around it. Cook the bird for another 40 minutes.
Get the duck ready, cut the seam and remove the apples. Lay the meat on a separate dish, you can decorate with lettuce.

Cooking up your sleeve

Ingredients:

half a large duck;
6 potatoes;
half a glass of mayonnaise;
40 ml of olive oil;
salt and any spices.

Step by step cooking steps:

Add seasonings to mayonnaise, mix thoroughly. Rub the marinade on the bird, set aside for 60 minutes.
Cut the potatoes into round slices, mix with salt. You can add more spices, not forgetting that they also processed the duck. Mix potatoes with oil.
First, potatoes, then meat, place in a baking sleeve and tie on both sides.
In an oven preheated to 200, place a baking sheet with a sleeve, cook for an hour and a half.
Serve the finished meat can be hot, with herbs or vegetables.

With prunes

What to cook from:

2 kg duck;
0.5 kg of potatoes;
0.3 kg of pitted prunes;
onion - 1 piece;
100 g sour cream;
pepper and salt;
water.

Cooking steps:

Grate the prepared duck with spices.
Boil potatoes in their skins, peel and cut into small cubes, mix with prunes.
Stuff the duck with potatoes and prunes, sew up the hole.
Lubricate the bird with sour cream.
Pour a little water into a baking sheet, put the duck.
Place the dish in an oven preheated to 180 for an hour and a half.
Lightly fry potatoes and serve with duck.

In foil with mushrooms and sour cream

Components:

1 duck carcass;
400 g mushrooms;
1 head of onion;
1 egg (chicken);
half a glass of sour cream;
sunflower oil;
salt, sugar, spices.

How to cook:

Grate a clean duck with spices, sugar and salt. Marinate until morning in the cold.
Boil the mushrooms, cut into small pieces and lightly fry with onions.
Mix with egg, seasonings and salt. Stuff the bird and sew with thread.
Wrap the duck tightly in foil and place on a baking sheet. Send it to the oven, preheated to 180.
Cook for at least 2 hours. Before serving, pour over the meat with sour cream and leave for 5 minutes.

Duck with potatoes

Ingredients:

duck meat - 1 kg;
7 potatoes;
2 small carrots;
2 onions;
1 apple;
garlic - 3 teeth;
35 ml of olive oil;
1 tsp black peppercorns;
seasonings and salt.

How to cook duck pieces:

Cut clean gutted duck into medium pieces.
Pour vegetable oil into the roaster, put in the oven, heated to the maximum temperature.
Put the pieces of meat in a hot duck dish and put it back in a hot oven without a lid for 10 minutes.
During this time, cut the potatoes into slices and put them next to the duck. Then cover the container and cook at.
Chop remaining vegetables and apple. Pour out all the fat from the duckling, pour boiling water so that it completely covers the bird, and put in the oven for.
When the water boils, remove the foam and add the apple with vegetables.
Pour your favorite spices and peppercorns, close the lid and leave in the oven at 200 for an hour and a half.
A few minutes before the end of cooking, if desired, add ground pepper and salt.
The finished dish should be left for 3-5 minutes.

How to cook in pots

Ingredients:

0.5 kg of duck meat;
1 kg of potatoes;
2 medium carrots;
2 onions;
100 g of cheese;
1 large bell pepper;
seasonings and salt as desired.

Cooking process:

Separate the skin from the bird and fry it in a pan until the fat is released.
Cut the duck into pieces, salt a little and fry in your own fat. Put the duck pieces in the bottom of the pot.
Cut the potatoes into cubes, mix with seasonings and salt, fill the pot with it to the middle.
In the remaining fat, fry the pre-chopped onions, peppers and carrots. If after that fat remains, add a little to each pot.
Fill the pots to the brim with the rest of the potatoes. Pour a couple of tablespoons of water into each.
Skip the cheese through a fine grater, pour the shavings over the potatoes.
Bake in the oven for 40 minutes at 180.
Before serving, mix the finished dish in a pot thoroughly.

Duck in autumn is known to be at a great price. This applies to both ducks caught during the hunting season and poultry, which are well fed by autumn. But even if the carcass of the bird came into the house from the supermarket, it is also suitable for dinner, which a man can cook for his family and friends.

Duck meat is an excellent source of protein, vitamins and minerals. It goes great with potatoes. In order to cook stewed potatoes with duck you need:

1 kg duck meat;
1.2 kg of potatoes;
medium carrot;
bulb;
ground and fresh hot pepper to taste;
a couple of cloves of garlic;
salt;
20 - 30 ml of oil;
10 greens.

1. Duck cut into pieces. For stewed potatoes with duck, any parts are suitable, back, wings, breast, legs.

2. Pour a little oil into the pan, although the duck will give its fat during the frying process, oil is needed to form a beautiful golden brown. Fry the duck pieces on each side in a hot skillet.

3. Put the pieces of duck in a cauldron or pan. Add water to the saucepan. This should be done flush with the meat and put on fire. Bring to a boil and cook for 40 - 80 minutes, it all depends on the age and origin of the duck. If this is a hunting trophy, then more time is needed, if the duck is from a store or home, then less.

4. Peel and chop carrots, onions, garlic. Use hot pepper to taste and desire.

5. On the fat left after the duck, fry the vegetables.

6. Peeled potato tubers cut into large pieces and put in a saucepan with duck.

7. Heat everything to a boil and simmer potatoes with duck over moderate heat for about 35 - 40 minutes.

8. Put dressing from vegetables in a pan with potatoes and meat. Add salt to taste, put ground pepper.

9. Stew the duck with potatoes for about 10 more minutes, add greens.

Five minutes later, potatoes stewed with duck are ready.

Bon appetit!

Hello dear readers of our blog! In many families, a bird baked in the oven is an indispensable attribute of a family holiday, inspiring an elusive atmosphere of celebration. Well, the duck is especially tasty in the baked form. It has rather fatty, but dietary and tender meat, and potato slices absorb excess fat, soak in its aroma and balance the taste of the finished dish. In addition, by preparing such a festive dish as a duck with potatoes in the oven, we save some of our time, because the result is a meat dish with a side dish. Foil is often used in cooking for roasting poultry and meat, helping to preserve the juiciness and tenderness of the finished product, so we will bake our duck in the oven in foil.

Duck in the oven in foil

Ingredients:

Duck - 1.5-2 kg
Potato - 2 kg
Onion - 3 pcs.
Garlic - 1-2 heads
Salt, ground black pepper
seasoning for poultry

Cooking:

Wash duck, pat dry with paper towels, coat with poultry seasoning inside and out. Chop some of the garlic and rub it inside the duck. Now we will send the bird to marinate for several hours in the refrigerator (it is even better to leave it overnight).

Coarsely chop the onion (I cut each head into 8 parts), you can use small onions, you don’t need to cut them at all. Peel the remaining garlic, no need to chop it.

Peel potatoes and cut into medium pieces. Mix with onion and garlic, season to taste, I also added dry herbs.

Stuff duck with vegetable mixture. Lay the foil crosswise on a baking sheet, put the duck on it, around the duck - the remains of potatoes, onions and garlic.

Wrap duck tightly in foil.

Bake in preheated to 200 gr. oven for about 1.5-2 hours (depending on the size of the duck). Half an hour before the end of cooking, carefully remove the duck in foil from the oven, open the foil and bake the remaining time until golden brown.