Potato Duck Ingredients
- Fresh gutted duck 1.5-2 kilograms
- Potatoes 1-2 kilograms
- Garlic 1 medium head
- Large apple 1 piece
- Mayonnaise 100 grams
- Salt to taste
- Ground black pepper to taste
- Main ingredients Potato, Duck
- Serving 5 servings
- World Cuisine
Deep bowl, saucer, cutting board, kitchen knife, oven, kitchen potholders, large bowl - 2 pieces, kitchen paper towels, tablespoon, large deep pan, vegetable cutter, plate, food foil, serving dish, kitchen tongs
Cooking duck in the oven with potatoes:
Step 1: prepare the duck.
We have already gutted duck, so just rinse it thoroughly on all sides under running warm water, wipe it well with kitchen paper towels and put it in a deep bowl. Let it stand temporarily aside.
Step 2: prepare the garlic.
We put the head of garlic on a cutting board and use a knife to divide it into cloves. Each is slightly crushed by improvised equipment and then with clean hands we remove the husk.
We rinse the components under running water and lay them back on a flat surface. Finely chop everything into pieces and pour into a clean saucer.
Step 3: prepare the marinade for the duck.
Pour mayonnaise into a deep bowl and add chopped garlic here, 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!
Step 4: pickle the duck.
With clean hands, rub the duck on all sides with mayonnaise marinade and leave in a bowl for 30 minutes. Let the bird soak in aromas and juice of spices, and in the meantime we will prepare potatoes and apples.
Step 5: prepare the potatoes.
Using a vegetable cutter, peel the potatoes from their skin. Then thoroughly wash the tubers under running warm water and put it on a cutting board. There are two ways to grind a component. First: cut the potatoes into medium-sized pieces (about 2.5-3 centimeters)
The second way is to chop the tubers in thick circles not less than 0.7-1 centimeter. In any case, the dish will be very tasty and juicy. Shredded potatoes are transferred to a clean large bowl. Attention: at the request of the component, you can slightly salt and pepper, but just not forgetting that we had already done this with the duck.
Step 6: prepare the apple.
We wash the apple well under running water and put it on a cutting board. With a knife, cut the fruit in half and cut the core from each part. Now grind the component into pieces and transfer to a clean plate.
Step 7: cook the duck in the oven with potatoes.
First of all, spread potato slices in a deep pan over the entire area. In the center, place the duck and, if necessary, water it with the marinade remaining in the bowl. Inside the bird we put the chopped apple and we can turn on the oven. When it warms up well (to temperature 200 ° C), we begin to prepare the dish.
We cover the baking sheet with food foil and firmly fix the edges so that steam does not come out of the container and the duck with potatoes is baked in its own juice. We put everything in the oven to the middle level and cook for 1 hour.
After the allotted time with the help of kitchen tacks, we take out a baking sheet and release it from the foil. Now put the container back and continue to bake the bird again 10-20 minutes. This must be done so that the whole dish is covered with a golden crust. Immediately after, turn off the oven, and take out the pan and set aside for 7-10 minutes.
Step 8: serve the duck in the oven with potatoes.
We transfer the still hot duck with potatoes using kitchen tongs from a baking sheet to a special large plate and serve it as a main dish to the dining table. After that, you can cut the bird in portions and give everyone the right to choose the part that suits him best. For example, I love shank, children - brisket, and my husband does not care, because he likes such a dinner. By the way, the duck with vegetables is very satisfying and tasty, so you don’t need anything else, 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, then there will be only skin and bones in it. Old meat will be very tough, like rubber. Therefore, the ideal option is a fleshy duck of middle years (1-1.5 years);
- In addition to potatoes, in a baking sheet you can put slices of carrots, cauliflower, broccoli, onion slices and much more to your taste. You can’t spoil the duck with vegetables;
- in addition to black pepper, you can add “hops-suneli”, special seasonings for poultry, a couple of sprigs of fresh thyme, and also fresh leaves of sage to the marinade.