Fragrant, tender, soft, spicy - stewed duck pieces in the oven. The dish will decorate the Christmas table and delight all eaters with its taste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
What is Christmas without a duck? This bird has already become a traditional hit of the Christmas meal. Her meat has a bright aroma and taste. Traditionally, duck is baked whole stuffed with apples. How to prepare this dish, I previously shared. You can find the recipe on the website using the search bar. And today I propose an alternative recipe for cooking - stewed duck in pieces in the oven. This is an equally tasty dish that also deserves attention.
This cooking method will especially help out inexperienced housewives. Since some are afraid to bake the bird, because it can turn out to be dryish. And when stewing, the meat comes out tender, tasty and aromatic. But even when cooking duck in this way, it should be remembered that you do not need to pour a lot of water for stewing, otherwise the poultry will cook. The next rule is to add spices and salt only after the duck fat has melted.
You can buy duck both fresh and frozen. In frozen poultry, the meat, when properly defrosted, does not lose its taste and useful properties. The main thing is to defrost it for a long time - first in the refrigerator, then at room temperature.
- Caloric content per 100 g - 268 kcal.
- Servings - 3
- Cooking time - 2 hours 30 minutes
Ingredients:
- Duck - 0.5 carcasses
- Soy sauce - 50 ml
- Vegetable oil - for frying
- Mustard - 1 tablespoon
- Spices and herbs - any to taste
- Ground black pepper - a pinch
- Salt - 1 tsp
Step-by-step cooking of stewed Christmas duck in the oven, recipe with photo:
1. Wash the duck, peel the skin from the black tan, remove the inner fat and cut into slices. Heat a frying pan with a thin layer of vegetable oil and put the bird to fry.
2. Fry all the duck pieces until golden brown. Fry it in a pan, placing it in one layer. Otherwise, if the meat is piled up in a mountain, it will not cook well and may begin to stew. Fry the poultry for the first 2 minutes over high heat so that the meat quickly seals with a golden brown crust.
3. Place the duck in a saucepan or a convenient ovenproof dish for braising.
4. Prepare the sauce. Combine mustard and soy sauce, add salt, pepper and any of your favorite spices. Feel free to experiment with flavorful condiments and herbs. The duck "loves" thyme, basil, parsley, dill … It will also go well with honey, wine, citrus fruits, caraway seeds, ginger, onions, olive oil, star anise, cardamom, cinnamon.
5. Stir the sauce well.
6. Pour the sauce over the duck and stir to marinade each piece.
7. Add potable water to the container to cover half of the bird. You can add broth, wine or beer instead of water.
8. Cover the mold with foil or a lid and send to a preheated oven to 180 degrees for 1.5-2 hours.
See also the video recipe on how to cook stewed duck in the oven.
