A rich filling in the form of potatoes, which is then used as a side dish, is perfectly combined with fatty duck meat. These two products complement each other wonderfully. The meat turns out to be juicy, tender, and the potatoes acquire a mild taste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Duck with potatoes, apples, quince, oranges, cabbage, mushrooms, buckwheat, prunes. And this is not the whole list of products with which you can stuff the carcass. A bird stuffed and roasted in the oven is a decoration of any festive table. It turns out to be tasty, satisfying, aromatic. In Russia, it has long been customary that a stuffed goose or duck is cooked for an important occasion. After all, it is not for nothing that the saying was born: "A bird on the table is a holiday in the house." Therefore, if you want a traditional taste, then choose a filling made from buckwheat porridge, mushrooms, cabbage or potatoes. And those who like to be original can stop at the filling of oranges, cherries, mushrooms with nuts, and quince.
Before you start preparing a dish, there are some useful tips to remember. So, if you want the duck to become crispy, then pierce the skin with a toothpick in some places, then excess fat will come out of the carcass. When buying a carcass, you should count on about 350 g per person. But here it should be borne in mind that someone will want more additives, so take the carcass with a margin. If you cook poultry without foil or baking sleeves, periodically water the duck with the released juice to make the meat soft and juicy.
- Caloric content per 100 g - 308 kcal.
- Servings - 1 duck
- Cooking time - 25 minutes for preparatory work, 2-2.5 hours for baking
Ingredients:
- Duck - 1 carcass
- Potatoes - 5-6 pcs. (depending on size)
- Soy sauce - 2 tablespoons
- Garlic - 2 cloves
- Mayonnaise - 3 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Any spices and herbs to taste
Step by step cooking of stuffed duck with potatoes:
1. Prepare the marinade. In a small bowl, combine soy sauce, mayonnaise, salt, ground pepper and any spices with spices.
2. Peel and wash potatoes with garlic. If the potato tubers are too large, cut them into 2-4 pieces.
3. Wash the duck. Almost every duck carcass contains a lot of fat, so cut off the excess. Especially a lot of fat is located near the legs and tail. You can also trim off excess skin near your neck. Since duck usually takes a long time to cook, the last phalanges of the wing often burn. Therefore, you can remove them or wrap them in cling foil. It is also worth removing the two glands that are in the tail of the carcass, because they will give the dish a rather specific unpleasant taste and can ruin the dish. The glands are yellowish in color and oval in shape. If you cannot find them, then cut off the tail.
4. The bird is now fully processed, so wash, pat dry with paper towel, stuff with potatoes and cloves of garlic.
5. Brush the cooked marinade on all sides of the poultry.
6. Fasten the belly, where the filling is located, with a wooden toothpick or sew with threads so that the filling does not fall out during baking.
7. Place the carcass in a baking sleeve or wrap with cling foil.
8. Heat the oven to 200 degrees and send the carcass to bake for 2-2, 5 hours. Check the readiness with a puncture of a knife - white transparent juice should ooze out and the meat is very easy to pierce. Serve the finished poultry to the table immediately from the oven, in the heat of the heat.
See also a video recipe on how to cook duck stuffed with potatoes.
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