It is much harder to prepare a duck than a chicken, which is habitual for many, that's why it becomes much more often the main guest at our festive tables. At the same time with the baking of birds, problems should not arise, but the wrong preparation of carcases and seasonings for it can very spoil the tender duck meat. We decided to devote this material to the duck recipes in the oven with potatoes.
Duck baked in the oven with potatoes and figs
If you are bored with a traditional potato garnish , mix the tubers with pieces of figs that caramelize, acquire an interesting texture and give the dish a light sweetness.
Ingredients:
- duck - 2,6 kg;
- onion - 135 g;
- rosemary - 3-4 branches;
- potatoes - 740 g;
- figs - 360 g.
Preparation
Before you cook a duck with potatoes in the oven, cut off all the internal fat on the carcass and with a skewer, do a few pinches in other places of fat accumulation in the bird, like the legs and thighs. With a sharp knife, just cut the skin on the breast without affecting the meat. In the cavity of the bird, put the half-cut bulb and twigs of rosemary. Rub the carcass with salt and pepper, put on a baking sheet. Then pour a quarter of a glass of water. Leave the duck at 220 degrees for 40 minutes. All moisture during this time will evaporate, and the baking tray will be filled with fat, which must be drained into a separate bowl. About a quarter of a glass of fat, combine with a slice of potatoes and salt everything. Return the duck with the potatoes to the oven and leave for another hour. After a lapse of time, put the figs on the baking tray and bake for another 6-8 minutes.
Duck recipe baked in the oven with potatoes and apples
Ingredients:
- duck - 2,8 kg;
- apples - 115 g;
- potatoes - 210 g;
- onion - 65 g;
- garlic teeth - 4 pcs.
Preparation
In the mortar rub garlic teeth with a pinch of salt. Rub the paste obtained by the paste outside and inside.
At the very end, the duck stuffed with potatoes is cooked in the oven at 260 degrees, but not more than 15-18 minutes, so that the peel has time to get browned properly, but the meat does not dry out.