A delicious dish with potatoes and duck cooked in the oven - roast. Cooking a classic roast with lots of duck and potatoes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Some housewives are prejudiced against duck, believing that it takes a long time to cook, the meat is very fatty, it will turn out tough, and the dishes have a specific smell. I propose to dispel these stereotypes and cook a delicious roast with duck in the oven. This roast is baked with potatoes at the same time, which allows you not to think about preparing a side dish. It is very convenient to immediately cook a meat dish and a potato side dish in one go, this shortens the time and makes the dish more aromatic and tasty.
It turns out a roast moderately high-calorie, appetizing, aromatic, juicy and incredibly tasty. When baking it in the oven, I am always sure of the juiciness and softness of the meat, everyone will definitely like it, without exception. Cooking is relatively simple. Even pre-frying the duck meat does not take long. For cooking, use a large cauldron, ovenproof dish, ceramic pot, or any other shape with thick sides and bottom. This dish is suitable for an everyday menu and a festive table.
- Caloric content per 100 g - 132 kcal.
- Servings - 5
- Cooking time - 2 hours
Ingredients:
- Duck - 0.5 carcasses
- Potatoes - 5 pcs.
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Carrots - 2 pcs.
- Greens (cilantro, dill, parsley) - bunch
- Tomato paste - 3 tablespoons
- Salt - 1 tsp or to taste
Step by step cooking roast with duck in the oven, recipe with photo:
1. Wash the duck, scrape the skin with an iron sponge to remove the black tan. Remove the fat inside and cut the bird into pieces. Select the parts that you will use for the recipe, and send the rest of the carcass to the refrigerator for another dish. If you want the roast to be not very fatty, remove the skin from the pieces, it contains a lot of cholesterol.
2. In a skillet, fry the duck pieces until golden brown. For frying, you can use vegetable oil or inner duck fat. It is not necessary to bring the meat to readiness, because then it will be baked. It is enough only for it to be covered with a golden brown crust.
3. In another skillet, fry the peeled and chopped potatoes and carrots in oil. Fry them separately from each other. Cut the potatoes into large slices, and carrots into large slices.
4. Put the roast duck in a cauldron or a thick-bottomed saucepan with potatoes and carrots on top. Add tomato paste, salt, ground pepper and herbs. If you wish, you can add any flavoring herbs and spices.
5. Fill the food with drinking water so that it covers the vegetables by 5 cm. Close the container with a lid and send it to a heated oven to 180 degrees for 1.5 hours.
6. If necessary, add water if water evaporates. Then you get a juicy roast, like a thick first course. But, if you want to get a roast thick with a small amount of broth, then you can skip this. Serve the finished meal after cooking. When serving, you can add chopped onions to each serving.
See also the video recipe on how to cook roast duck.
