Recipe for baked duck with potatoes. Duck with potatoes in the oven. How to cook duck with potatoes in the oven - a recipe.

Undoubtedly, the stars are the matra and confirmat of ducks, the last of which is a form of preparation and preservation of a little peculiar, consisting of confirmement of meat in its own fat. And where did he buy? We like the options offered by online stores, because there are many products in stores that are hard to find online, and online are just one click away. This duck with Pedro Ximenez sauce and mashed potatoes and apples crying to be served on a special occasion can be the star of your Christmas menu, both on Christmas Eve and in the New Year's Eve dinner.

If you have not tried this meat, you are late. And since we are talking about special occasions, other meat dishes worthy of a good table are those that are cooked. It is very similar to this recipe, and it is a very good choice when you do not have duck confit. Of course, do not forget the meat of the lamb in the most visible days, it is a real pleasure.

Ingredients for Cooking Confim Duck with Pedro Ximenez Sauce and Mashed Potatoes and Apples

And if you are interested in some options with fish, this is a very simple dish and result. Olive oil and salt. . Serve it very hot, freshly prepared, and if there is too much sauce, put it in the pan in the center of the table so that everyone adds to your plate if you want. Now the question arises: can you not be mocked when you see this photo with the final result? Undoubtedly, they are worthy of the most special cases, although if you cook this dish any day, you convert it yourself on the appointed day.

Duck confit recipe options with Pedro Simenes sauce and mashed potatoes and apples

The possibilities for serving duck jam are almost endless, but we will give you the key to making any combination. The ideal side dish should not be fat, as the duck contains a lot of fat as such, and therefore it absorbs and feels phenomenal better. Mashed potatoes with various vegetables or fruits or fried vegetable side dishes are perfect.

A confiture duck for an orange is a recipe that has been insured, but you can also combine it with other jams or canned goods, honey, quince candies and even chocolate! As you can see, there are many reasons to prepare another duck config 😉. Make sure that the duck is well kept in the oven, since at such high temperatures and in the immediate vicinity of the upper region, it can be burned, depending on the power of each furnace. You can open the oven door and check its point without problems 😉.

Where does this dish come from, such a name? More. Today, only fat is used, duck fat. The medical class has banned them and, of course, the best filler for frying is olive oil, olive oil. But from time to time it is nice to look back and do something with these two fats that have been used in this way, especially in the culinary of other times, when there was no olive oil everywhere or - let's face it - the one that had the quality that we use now.

And all because now we spend the day sitting asshole instead of working in the field. And the fact is that there are recipes of use that are as rich or more than one, in which all the ingredients are new. First of all, do not throw it, for your dead. Put the fat on the fire in a good skillet and throw the potatoes when it is hot. First light a hot fire, and when they take on some color, lower the fire and let it burn for a while until they are soft. In the meantime, prepare what is called a per-llad, a mixture of raw garlic and very chopped parsley. Cover and let stand 15 minutes to absorb a little aromas and sweat a little.

• They are cut lengthwise in four pieces, and then in slices about 2 mm thick.
• The eye with which they stick to the bottom is removed from time to time.

How easy it is to solve the second course with this recipe, it has everything, and it is also very rich

This time we will be accompanied by candied potatoes in the same fat of duck thighs and bimi, this vegetable, which says that it possesses super-powerful forces to make sure that this is true. It is true that this dish is very good, it is very easy to make, and it is delicious.

Candy duck with potatoes and bimi lu

Duck thighs in confection. Potatoes Olive oil Maldon or flaky salt. . It is very rich if you cook them with very hot oil so that they are roasted, but outside they are brown and they remain soft and juicy inside. If you need to make a lot of konfits or put them on everything baked, or you can also fry them in a frying pan, and then give them heat in the oven all together.

Roast duck with apples and cinnamon

Peel, wash and chop the potatoes into small squares of the same size to make them the same. And until they are golden brown on the outside, both fat and skin and juicy inside. In the same fat, we place the potatoes in squares and stick at low temperature. If necessary, you can add a little more olive oil to full coverage. We stabbing them with a knife or with heat, and when they are soft, we raise the middle fire to lower them. And be cooked inside and fresh outside. Take them out to a drain with dishes under the oil drain or put them in a dish with absorbent paper. We play with salt Maldon, breaking the scales with our fingers so that they are not very large.

• Remove when they are slightly roasted and seasoned with maddon salt.
• Put the duck thighs in the pan, and we will cook them in their own fat.
• It can also be baked.

Dip the duck to burn the rest of the feathers. Then rinse with water and dry thoroughly with kitchen paper. Wipe the inside of the duck with salt and add two cinnamon sticks. However, choose a saucepan or baking dish that fits exactly the size of the duck. Place it in a container and place in half crushed shallots in half, the remaining two pieces of cinnamon sticks, salt, pepper and white wine. Bake and cook for 50 minutes, sometimes pouring sauce. When the cooking time is over, skip the duck from the pan into the serving dish, taking care to keep it hot.

Pour the remaining sauce on the baking sheet into the pan and add the diluted Maisen in a little cold water. Allow to thicken with live fire, straightening, if necessary, seasoning. However, peel the apples and remove the piece with suitable utensils for this purpose. Finally, cut the apples into slices and fry them in the oil. Serve the duck with the sauce and apple slices.

Duck recipe with apples and prunes

Caramelized potato recipe

Drink everything in pyrox with salt, pepper and curry to taste and bake about 20 minutes at 160º. Rinse well, dry and cut into thin slices in the sink. Put on absorbent paper and season with salt and pepper. And 1 file rasp. Cut, with a very sharp knife, on the surface of the side, which has grease, a grid with certain but superficial blows. This mesh will cause the fat to be partially absorbed by the duck's chest.

Carefully seal the duck all over in a non-stick pan, very hot, with a little olive oil. Start from the side of the magret, which contains fat, removed and roasting with a strong flame, until the fat becomes crispy and begins to dry. Turn the milk and fry the whole surface for 2-3 minutes.

Then cut the animal and stock up the juices that flow during. At the moment it is very badly spent. In a skillet, pour a little olive oil, 3 chopped garlic cloves with the peel, dry bay leaf, a handful of blueberries and a cup of port wine and slightly reduce. Then apply the sliced ​​duck, put fresh rosemary and boil for 1 minute or 2. Add the juice of the meat, which appeared during the cutting, fundamental.

Tired of traditional Christmas turkey? Check out this easy duck recipe in the oven and surprise your guests. There's still plenty of time to check out the recipe before the big night! There are wonderful reasons not to have a duck. Many of my motives are literary: a story about a duckling, created, for example, causes a feeling of almost unbearable guilt. He also has wine related to the price, which is quite exorbitant for something with such a small meat. And, of course, the fat present in the flesh increases sin: the huge amount of fat in one duck usually makes any dish at the base of the animal incredibly fat.

It has been a long time since my other — and only — attempt to bake a whole duck. But not a single Russian recipe book dealt with the problem of fat. But nothing will make me resort to this integral idea with our governess Raisa. This implies a two-step approach: piercing the entire surface of the duck's skin with a sharp blade and skipping it 45 minutes before baking in the oven. This tip proved to be an excellent method to allow duck fat to melt and move away from the bird.

The result is a crispy skin that simply envelops delicious juicy and tasty flesh. Use the tip of a small knife or fork teeth to drill holes along the surface of the skin. While the duck is steaming, prepare potatoes and apples. Throw some lemon juice on them so that they do not darken. Using a knife, drill small holes on the surface of smaller apples, but leave the core intact. Combine the orange, ginger and honey zest in a small saucepan and simmer until you get the syrup. Remove the duck from the steam and set it on the board for 15 minutes to cool. Drain the sauce and fat in a glass container. The fat will rise to the surface of the container. Line a baking sheet with parchment paper. Wash the potatoes with a paper towel, then sprinkle them with 2 tablespoons of duck fat and sit with salt and pepper. Place on a baking sheet and bake for 15 minutes. Mix the sliced ​​apples, hard root, cumin seeds and marjoram. Sell ​​out enough salt inside the duck and put the apple mixture inside the cavity. To close the duck, simply use a suture line or wooden skewers. Place the duck on a baking sheet, on top of the potatoes. Brush with syrup and place in the oven. Cook for 15 minutes. Remove from the oven and turn the duck so that the breast rises. Brush again with syrup. Place small whole apples on a baking sheet with potatoes. Remove the small apples and wrap them in foil for 15 minutes. While the duck is “resting”, throw a tablespoon of duck fat over the potatoes and add a little salt. Finally, place them under the bird for 10 minutes. Cut the duck and serve immediately.

• Wash the duck well in cold water, removing all excess fat.
• Cook the steamed duck.
• Fill the pot moderately so that the water does not touch the bottom of the sieve or filter.
• Place the duck in a bowl, cover and cook for 45 minutes.