How long does it take to fry a duck in a frying pan? Duck fried in pieces in a frying pan. Duck stewed with potatoes
Housewives do not really like to cook duck or duck meat due to the high fat content. The fat is rendered during frying, and then simply remains in the roasting pan or on a baking sheet. Of course, you can remove the skin and prepare a dietary dish from duck breast fillet, but you can do it differently. A large amount of onion will help you cook duck in pieces in a frying pan very tasty.
Recipe for duck in a frying pan in pieces with onions
Dish: Main course
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Ingredients
- 1 kg duck meat
- 500-600 g onion
- 30 ml vegetable oil
- black pepper
- salt
Step-by-step recipe with photos
How to fry duck in pieces in a frying pan
1. Wash the duck meat and cut into pieces. You can take a whole duck or its individual parts.
2. Heat the frying pan well, but do not overheat, add oil and fry the duck pieces over high heat until golden brown.
3. Peel the onions, cut them into slices or half rings.
4. Add onion to duck meat.
5. Cover the frying pan with a lid. If you have a large metal bowl the size of a frying pan, you can cover the duck with onions with it. This will create additional convection of hot air. Reduce heat to medium and fry duck for 5-6 minutes.
6. Open the lid, mix the duck pieces with onions and continue cooking for another half hour, stirring the contents periodically.
7. After this, add salt to the dish, add pepper to taste and continue cooking in an open frying pan over moderate heat until the onions are caramelized. Usually a quarter of an hour is enough.
Ready fried duck with onions can be served as a separate hot dish or with a side dish of rice and mashed potatoes.
Good afternoon, friends, do you want to pamper your loved ones with an unusual, tasty and satisfying lunch? Prepare a delicious dish - duck pieces with apples stewed in a frying pan. The very name of the dish already sounds festive and it is undeniable that on every table duck with apples is the central main course. However, you can cook duck in different ways; now there are a huge number of recipes. Today I propose to prepare the bird carcass in pieces with the addition of onions, apples, garlic, aromatic spices and a glass of dry wine. In addition, you can additionally garnish the meat with fresh or canned fruits, such as peaches, pears, etc., and wine can be equally successfully replaced or supplemented with orange juice.
The duck meat in the recipe below is consistently tender and juicy. Apples add an unsurpassed aroma and are a complete, unusual side dish. This stunning dish can easily be classified as haute cuisine. Why stewed duck in this way can be a good alternative. Your Izuminka offers a step-by-step recipe with photos for “Duck in pieces, stewed with apples in a frying pan.”
Ingredients
This bird (both domestic and game), cooked over a fire, has always been considered an exquisite, solemn and expensive dish. Today it is not cooked so often, due to its specific smell, and, besides, it is quite problematic to buy it, so many do not even know how to properly and tasty fry duck in a frying pan.
But the Christmas holidays are just around the corner, where dishes made from this bird have long been the main decoration of the table, so it’s time to study the “duck” issue in more detail.
The meat of wild duck, especially diving duck, has a rather pungent unpleasant odor. In poultry, the intensity of the odor is several times less, but the characteristic aroma is still present. How to fix it?
Determining the sex of the bird
First of all, when buying a duck carcass, pay attention to the gender of the bird. You should buy a duck, not a drake, since males emit more of an unpleasant odor.
How to determine where the female is and where the male is? Usually, in females, the abdomen is opened, and the back of the carcass remains intact; in males, everything is exactly the opposite.
Remove all fat from the carcass
Before you start cooking the duck (if it does give off an unpleasant odor), remove all the fat from it, which is the source of the odor.
Soak the duck in the marinade
Also, before you get ready to cook the duck, first soak the carcass or its individual parts in a vinegar solution. You can make this marinade at home from 1 liter of water, 1 tbsp. salt, 2 heads of chopped onions and 0.3 liters of vinegar (apple, wine or classic table).
You need to soak the duck in this brine for at least 12 hours, or even better - a day. This treatment will completely remove the unpleasant duck odor.
Soften duck meat in solution
Typically, duck meat is quite tough, so to soften the fillet you should use a special solution, or rub the duck carcass with a special gruel. It is prepared from onions chopped in a blender, half a lemon and 1 kiwi, which contains the enzyme that breaks down proteins.
One green fruit is enough to soften 1 kg of meat. You should not keep the meat in the kiwi marinade for more than 1.5-2 hours, otherwise the duck will “fall apart”.
And now, when the duck has been selected, soaked and softened, it’s time for the final touch - rubbing with spices. We cut the carcass into pieces the way you want to cook it, and then generously grease it with the aromatic mixture.
Make a mixture of herbs:
- Dill, basil, thyme – 1-2 tsp;
- A pinch of ground laurel and coriander;
- Black pepper (0.5 -1 tsp);
- Garlic ground into a paste (3-8 cloves);
- Salt at the rate of 1 tsp. (without slide) for 1 kg of fillet.
How long to fry a duck in a frying pan
After all the manipulations carried out, the duck will undoubtedly turn out tasty, and it will fry quite quickly.
- So, it only takes half an hour to cook duck breast.
- It will take 40 minutes to fry a duck leg.
- And frying duck fillet in pieces will last no more than 20 minutes over medium flame with the lid open.
How to deliciously fry duck in a frying pan
Ingredients
- Duck - 1 carcass + -
- Apples are sour - 1 PC. (large fruit) + -
- - 1 PC. + -
- - 1.5 cups + -
- - taste + -
- - ½ tsp. + -
How to cook duck in a frying pan
This original and refined English dish is the best way to make a great impression on your guests. And with our step-by-step recipe, cooking this duck delicacy will be simple and quick.
- Soak the duck carcass for a day in a vinegar marinade, then cut it into 4 portions (along the ridge, and then each half across) and start cooking.
- Place the duck pieces skin side down on a hot frying pan so that the subcutaneous fat begins to render out immediately. Then we can fry the duck without adding oil, and so to speak in its own juice.
- Fry each piece until golden brown on both sides and place it on a dish.
- Now sprinkle each golden piece with salt and pepper and leave to soak in the spices for a while.
- Meanwhile, peel the apple from seeds and cut into oblong cubes.
- Chop the onion into thin half rings.
- In the pan where the duck fat remains, spread the apples in an even layer, then the onions, and place the duck parts on top of everything. Pour enough water into the container so that the duck “drowns” halfway in it. Add a little salt to the dish and simmer it under the lid over low heat for 1-1.5 hours.
- After the allotted time, remove the aromatic and almost cooked duck from the frying pan and dry it a little.
- Place an empty frying pan on the fire, pour a little oil into it and fry each piece on the skin side over high heat until crispy and bronze.
The duck prepared according to this recipe is distinguished by its juiciness, indescribable aroma and taste.
Original side dish for duck
And now we will tell you step by step how to make original potato balls for duck at home with your own hands. This side dish will perfectly complement the taste of duck meat and will not take much time to prepare.
- Peel 1 kg of potatoes and boil until tender in salted water.
- Then drain the liquid and mash the tubers into a fairly thick puree.
- Add 2 tbsp to the resulting puree. wheat flour, beat in 1 egg, sprinkle everything with salt and pepper to taste, then knead the potato mixture into a homogeneous mixture.
- Make small cakes from the prepared mixture, place ½-1 tsp in the center. grated processed cheese, seal the flatbreads tightly and roll them into small balls with filling.
- Now roll each ball in breadcrumbs and fry until crispy in hot vegetable oil over high heat.
- Place the finished balls on a paper napkin, and after a couple of minutes transfer them to a serving dish for the duck, garnishing the appetizer with parsley.
With our recipes, you will not only learn how to deliciously and correctly fry a duck in a frying pan, but also learn how to prepare an original side dish for the signature dish. With such knowledge, your efforts are doomed to success, and the dish is doomed to unlimited popularity among those who try it.
For some reason, in the modern world, duck and goose have been unfairly forgotten. Thanks to poultry farms, everyone switched to chicken, but even at the beginning of the last century, the cookbooks of our great-grandmothers were full of various recipes for preparing this bird. Many housewives considered this product more tasty and fragrant, and, most importantly, dietary. There are several secrets to how to roast duck. Be responsible when choosing a carcass. When buying it at the market, choose one that has smooth, dry skin of a soft yellow color. It should not have a pungent odor. A good bird should have soft, rather than rough, webbed feet.
Before you roast the duck, you need to cut it. If you want to cook it whole, you need to remove the lower parts of the legs and head and gut it. Some housewives recommend getting rid of excess fat: trim the tail or simply hang the carcass vertically and pour boiling water over it. Then you can cut the meat into portions, or you can stuff the bird with various fillings, marinate it or roll it in spices. Meat can be stewed in a special vessel - a goose pan - an oblong cast iron cauldron. It can be fried, baked, boiled. In all cases, the dishes turn out surprisingly tasty.
There are many recipes for roasting duck. You can cook it in the old Russian way - with apples, or you can choose a complex festive Ukrainian dish - “Poultry stuffed with pancakes in Poltava style.” Exotic lovers can create a masterpiece that is included in the treasury of world cuisine - “Peking Duck.” Previously, it was fried in a wood-burning oven, but now you can get by with a simple gas or
First, let's look at the classic method of frying a whole duck carcass with some minced meat, for example, apples. To do this, it is better to take sour varieties, Antonovka, for example - 700 g per bird weighing up to 2 kg. Peel the fruit, remove the seeds, cut into slices. Salt and pepper the gutted carcass, put apples inside and sew up the hole with coarse thread. You need to take into account that the minced meat will increase in volume during frying, so you should not stuff the duck like a subway car during rush hours, otherwise the thread will break. You can choose non-traditional filling: oranges, grapes, stewed cabbage - anything that will give the meat a sour taste.
Then place the bird on its back in a frying pan, add two tablespoons of oil and a spoonful of water and put it in the oven for an hour (the heat should be medium). Occasionally turn the carcass from side to side, pouring over the juice that has melted during the frying process. You can wrap it in foil or a culinary sleeve. In this case, the bird must first be marinated overnight (we recommend equal parts of soy sauce and honey, a small addition of mustard) or rub with pepper, honey and salt.
There are several wisdoms regarding the fact that the smell is sharper and the meat is tougher than homemade. It is better to cook such a bird in portioned pieces. You should definitely marinate the meat: this will soften the duck and remove the “smell of the swamp”. It is recommended that a few minutes before removing the dish from the oven (when a golden brown crust has already formed), pour a glass of red wine over it, sprinkle with cinnamon and then simmer for another five to ten minutes.
Good day, dear readers! Duck stewed in pieces is a recipe that any housewife, even an inexperienced one, can handle. Since frying and baking requires special skill, because... The delicacy is easy to dry out.
Cooking stewed duck at home is a completely different matter. This recipe is very simple and does not require special attention. It will delight both guests and family, due to the fact that the bird is combined with many ingredients.
Duck stewed in pieces - recipe
To cook delicious homemade duck, you should first of all know how to choose it correctly. You can buy it at markets or large supermarkets. Poultry is most often sold fresh, but sometimes it is also found frozen, which is not at all scary.
The main thing is to defrost it correctly - first in the refrigerator, then bring it to complete thawing in the room. Then the carcass will not lose any taste, health, or nutritional properties.
The result is stewed duck, of course, with a high calorie content: 100 g of product accounts for 308 kcal. However, this is compensated by a pleasant aroma, tender and juicy meat, especially if it is cooked with juicy ingredients and aromatic herbs. Don’t be afraid to experiment; additives such as basil, parsley, thyme, dill, honey, wine, citrus fruits, onions, cumin, ginger, soy sauce, cinnamon, star anise, olive oil, cardamom are compatible with duck.
Ingredients:
- Duck – 0.5 carcasses
- Onions – 2 pcs.
- Lemon – 0.5 pcs.
- Honey – 1 tbsp.
- Vegetable oil - for frying
- Salt and pepper - to taste
- Any herbs and spices - to taste
Cooking duck at home, recipe
Wash the carcass before cooking. If there are any feathers left, pluck them out. Cut the bird into small pieces, keeping in mind that the smaller they are, the faster the meat will cook.
Since duck is a very fatty bird, remove the thick yellow layer of fat near the tail. Then the gravy won’t be cloyingly greasy. Then select the parts that you will cook, and put the rest in a bag and put it in the refrigerator. But you can cook the whole bird at once.
Peel the onions, rinse and chop into quarter rings.
Heat a frying pan with vegetable oil and place the duck in it. Fry over high heat until golden brown. Then transfer the slices to a paper napkin so that it absorbs all the fat.
In another frying pan, sauté the onion in vegetable oil until transparent.
While the food is frying, prepare the sauce in which the duck will be stewed. Wash the lemon, cut in half and squeeze out the juice.
Add honey, salt, pepper and any spices. Stir.
In one pan, combine roasted duck with onions and pour lemon-honey sauce over them. There shouldn't be too much sauce, because... The duck should not be boiled, but stewed. It will be enough that the marinade only lightly covers the duck meat.
Boil the sauce, stir the ingredients, reduce the heat and simmer covered for about 45 minutes.
Serve the finished stewed duck hot with a side dish.
Now you know how and how much to stew a duck, how to select it and prepare it for cooking. Show your imagination using all sorts of additional ingredients and cook the bird in different sauces and spices. Then you will always get new dishes with new flavors.
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