Fried duck with apples in a pan. Duck stewed in pieces with apples in a pan, recipe with step by step photos

Duck- a bird that has traditionally begun to head festive table... Recently, the taste of duck with apples has been undeservedly forgotten, replacing it with exotic dishes from this tender bird: duck - in Peking style, duck in soy sauce, duck with oranges .... But still, the taste of childhood - baked apples with sweetish meat of a tender duck is incomparable with any exotic. There are, if not thousands, then hundreds of ways to prepare this dish. A wide variety of spices are used to add flavor: thyme, rosemary, ginger, nutmeg, cinnamon and many others. You can rub the duck using classic version- salt mixed with black pepper, or you can use honey or pickle with lemon juice... In any case, the dish, which proudly adorned the table of noble Russians, will be gladly welcomed on your table.

Preparation:
1) Wash the duck carcass thoroughly. If the duck is poorly plucked, then the carcass must be singed over the fire, and then, to remove the remaining feathers, sprinkle with flour and wipe well with a towel. Cut into pieces by removing tail and bone.

2) Prepare a mixture of ginger, cinnamon, black pepper and salt. Grate pieces of duck with the resulting mixture, let stand for half an hour and place in a rooster or cast-iron cauldron. Simmer over low heat for at least 40 minutes.

4) Prepare the apples. Wash the fruits of sweet and sour varieties, cut into pieces, peel from seeds, squeeze the juice of half a lemon into the apples and mix thoroughly. Lemon juice adds a spicy flavor and prevents apples from darkening during cooking. Add the apples to the cauldron, simmer for 10-15 minutes.

Ingredients:

duck carcass - 2 kg., apples - 1 kg., carrots 1 kg., lemon -1/2 pcs., ginger, cinnamon, ground black pepper, salt - to taste.

If you want to impress your guests with a spectacular presentation, definitely roast duck. And if you just want to feed everyone and enjoy the impeccable tasty duck tender meat, definitely opt for stewing. The process of baking this bird is very long, laborious and requires almost constant attention. And a tasty result is difficult to guarantee, alas. Unlike faster and easier to cook duck stewed pieces... The first recipe involves the use of apples, the second - prunes. Both variations are quite successful and reliable, take your pick!

Juicy duck stew with tender apples and savory spices

A simplified variation of the beloved festive dish... Baking a whole carcass with apples is a big risk for inexperienced cooks. And stewing the pieces is a pleasure. Simple and delicious!

List of required ingredients:

* Spices are suitable any that are combined with duck and you like.

How to deliciously stew slices of young duck with apple slices (step by step recipe):

Cut the duck carcass into small pieces along the tendons. Separate the meat from the bones and skin if desired. This will make it more convenient to eat, but with the bones, the dish will turn out to be more juicy. Pluck out the remaining feathers. Rinse. Be sure to remove moisture from the surface of the bird with paper towels - water will interfere with the absorption of the marinade. Place the prepared pieces in a deep bowl.
Prepare a flavorful pickling mixture. Crush the peeled cloves of garlic into gruel using a press. Pour in sunflower or olive oil... Add salt. Add the seasoning. I had a 5 spice mix and it goes very well with both duck and apples. I cooked it myself: in equal proportions mixed ground cinnamon, fennel seeds, star anise, cloves and Sichuan pepper. It turned out very aromatic, spicy, moderately spicy. If you are not used to eating these components, replace them with a more familiar Provencal seasoning. Please note that their composition may vary. You can also collect a "bouquet" for pickling yourself. Duck "to the face": lemon, caraway seeds, basil, coriander, thyme, rosemary, ginger, etc.
Stir to make the butter "friends" with the rest of the ingredients. Pour the marinade over the duck. Spread the mixture into pieces with your hands, massaging them. Leave at room temperature for 30 minutes. If you plan to marinate for longer, cover the bowl and refrigerate.
Fry the pickled poultry in a well-heated skillet until golden brown... Cook over medium heat for 3-4 minutes on each side. It is not necessary to use additional oil, as it is quite enough in the marinade, and the duck has a lot of subcutaneous fat, which will be melted during the frying process.
Place pieces of fried poultry in a roaster, cauldron, duck, or slow cooker. You can also simmer directly in the pan, if its volume allows. Core the apples. Cut the rind as desired. It will soften as you stew, but will help keep the apple slices in shape. It is advisable to use apples of sour and sweet and sour varieties. Cut the fruit into cubes or wedges, whichever you prefer. Transfer to the duck. Stir. Add salt. Pour in about 200 ml of clean water or meat broth... Simmer the duck on low heat for 60-80 minutes (depending on the quality of meat and duck breed) until tender.
Serve hot. Be sure to put an apple garnish in a plate for the most tender duck. It turns out very tasty!

Stewed duck with prunes and onions

Sour prunes and favorite spices - perfect complement To hearty meat birds. A gorgeous dish for any side dish.

Ingredients:

Recipe for braised duck with prunes:

If you have a whole carcass in front of you, cut it into pieces. I had already prepared a set for extinguishing. Wash and dry the bird. Check to make sure there are no feather stumps left.
Heat the sunflower oil in a heavy-bottomed skillet. Put in the creamy one. When it is melted and the mixture is well heated, add the first portion of the duck to fry. To achieve a crispy crust that will retain all the juice while stewing inside, fry 2-3 pieces at a time. It is not necessary to bring the meat to readiness, so frying will be quick - 3 minutes from each side over medium heat. Put the finished duck into a stewing pot.
Chop the onion into halves or quarters of the rings. Save it on the fat left after frying the poultry. When it becomes transparent, transfer it to the duck.
Rinse the prunes thoroughly in warm water from small debris.
Put prunes and peeled, but whole chives in a container with duck. Stir. Add 1-1.5 cups of drinking water. If you want the gravy to come out thick, fry 1 tbsp in a dry skillet. l. wheat flour to a light golden hue. Also send to the duck. Poultry simmer for 1-1.2 hours. If the duck is young and not homemade, it will take about 40 minutes to cook. Add the remaining spices and salt 10-15 minutes before the expected readiness. Stir.
Serve with your favorite side dish - potatoes, rice, pasta, buckwheat, etc.

Duck meat is tough in itself, so baking it over an open fire and even in foil is shortsighted. You can get a guaranteed soft stewed duck only by long boiling or simmering over the slowest heat.

The most popular product that effectively complements the stewed duck flavor is the apple. Moreover, not every variety of apples is suitable for the role of a side dish; it is better to take juicy and hard specimens with a sour taste.

A set of products for of this dish not abundant. On home duck, tightening from one and a half to two kilograms, we take at least 1 kilogram of apples and a tablespoon of salt.

Ingredients:

• home duck - 1 carcass (about 2 kg)
• green sour apples - 1 kg
• salt - 1 tablespoon

Cooking duck stew with apples

We wash the duck carcass inside and outside, add salt inside. After washing the apples, cut each into four parts, cut out the core.

Fill the whole inside of the duck carcass with chopped apples.

We put the duck in the oval duck pan of the same name. Place the remaining apple pieces on top. Add the food again. Pour 500-800 ml of water from the edge of the container. The liquid should cover half of the bird so that the gravy is concentrated.

Bring the duck and apples to a boil over medium heat. Next, simmer over low heat so that the liquid in the roaster slightly gurgles. An hour later, the stewed duck with apples looks like this.

Turning the duck carcass over to the other side, simmer the bird until tender.

In appearance, stewed duck with apples may already be overcooked, but this is the bird that should not be trusted "by eye". You should definitely try it “to the teeth”.

Extinguishing usually takes at least two hours, or even more than three. Long waiting times are rewarded by eating a fragrant juicy meat with softened and sweetish apples.

In the remaining gravy, that is, in a mixture of fat and water, you can later, which will certainly turn out to be tender and soft.

Bon Appetit!

No one argues that the duck is a fat bird. Rather, I would say that there is usually a lot of fat around the carcass of this bird. Where this quality comes from is understandable. The bird is waterfowl and does not live in warm pools. This is, if in nature. And nobody wants to freeze. But this is in nature, but in household…. Anyone like, but I have them, ducks, Peking, such a breed of poultry. Lean, fleshy and very tender. And they are not greasy, because they are only seventy days old. And we fed them with cottage cheese, from fat-free, though milk, grain and grass. And they walked in the sun. Correct, in general, ducks.

And, of course, apples. Antonovskys. Crunchy, juicy, hard. You bite, and from it, from the apple juice splashes. It is sour, and sweet, and tart, and, in general - ANTONOVSKY is so !!! And I'm not trying to convey the scent in words. My skill is not enough here, not enough.

Actually, today we need only breasts and legs from a duck carcass. We wash them well and soak them in water for a short time. To get the extra blood out, and all that sort of thing is pulled away. Literally twenty minutes.

The duck, or rather the parts that we cooked, must be pickled. No frills. Exclusively needed items. Salt, pepper and garlic. Nothing more. Pour it all over the duck and mix well. And then leave it for a couple of hours, at least.

Apples. Peel, clean the insides. And cut into halves, and pieces from the heels - these are the slices.

Cooking. Fry the duck pieces. In "just a frying pan." No oil or any other spices. Heat the pan and fry the duck pieces.

Until a beautiful crust. Here's one.

So that this fry is well manifested on both sides. And the fat of the red-hot was formed. It will be very useful to us.

And pour thinly sliced ​​apple slices into the pan and add a little water. Stir and cover the pan with a lid. Let's make a quiet light. Very small. Let it continue to cook in the stewing mode.

And while this process continues, let's return to the frying pan with halved apples. We will fry these halves of apples over the fire "above average"! It is to FRY! And not, for example, there to bake or bake. Put half the apples in a separate small frying pan and fill them with fat, which is in a frying pan with duck breasts- formed by legs. First on one side, and then on the other. Yes. In the process, do not forget all the same apples, and turn and lift. So that, therefore, it is saturated with fat. This is VERY needed. I'm telling you for sure.