How to eat is not only healthy but also pleasant? Very simple - choose a duck stew recipe in slices! This dish is intended for lovers of delicious food. Here is a sumptuous culinary selection on the topic of preparing simple and affordable dishes for a family dinner or a festive feast.

Duck stewed in pieces of ducklings

To spoil the food in such dishes is almost impossible even for a beginner. Thick-walled container carefully distributes heat, appetizingly processes each meat piece, preserving the vitamin and nutritional composition of food.

List of ingredients:

  • lean oil;
  • turnip onion - 1 pc.;
  • domestic duck - up to 2.5 kg;
  • carrot;
  • sheets of laurel, salt, pepper (peas and ground composition).

Cooking method:

  1. Initially, we will deal with the processing of fresh poultry.The carcass should certainly be scorched over the flame of the burner to destroy the remains of the feathers. With tweezers, we remove the residues, remove the tail, to exclude a specific smell coming from the coccygeal gland.
  2. Now we gutted the duck, washed thoroughly, dried with paper towels. Next, we feed juicy meat with additional flavors and aromas of spices.
  3. We divide the carcass into portions, process it with marinade. This may be a composition of mayonnaise, spices and spices, mustard combined with honey or juice of citrus fruits, many other fragrant mixtures and sauces.
  4. We select the desired culinary mix, process the product, leave it for a day in the refrigerator. Pickling time can be reduced to 3 hours.
  5. We get the aromatic meat, fry the slices until golden brown over medium heat.
  6. Coarsely rub the washed sweet carrots. We free the onion from the husk, chop it in half rings. We place the golden pieces of meat in the ducklings, alternating them with vegetable slices.
  7. Pour hot drinking water into the dishes, filling with liquid more than half the volume of the container. Season the composition with salt, add pepper (peas and ground mixture), 3 sheets of laurel. We simmer the products for 1.5 hours in a closed state over low heat. Https: //youtu.be/Zq9BQF4XDdo

Cooking with vegetables in a slow cooker

If you still fear for the "experienced" result of the future meal, trust the wise kitchen unit. His mechanical “mind” will do everything at its best!

Product Composition:

  • soy sauce - 100 ml;
  • sunflower oil - 40 ml;
  • cloves of garlic - 4 pcs.;
  • duck meat - up to 2 kg;
  • liquid honey - 40 g;
  • spices, seasonings.

Cooking Method:

  1. We process the carcass in a known manner, cut into portions.
  2. Initially, cook in a slow cooker on the "Stew" program. To do this, pour fresh oil into the bowl of the unit, lay out the pieces of the bird, add 230 ml of purified water. We turn on the device to the set mode, determine the cooking time of 40 minutes.
  3. We open the device after the specified period, change the program to "Frying". We evaporate the remaining liquid from the container, then bring the meat to a soft state.
  4. In a bowl we combine soy sauce, honey, chopped garlic, and selected spices. We water the almost finished duck with the resulting composition, fry the product until golden brown. Thanks to the aromatic mixture, the formed crust will turn out deliciously delicious and appetizingly crispy.

When we get the duck out of the multicooker, we get an almost perfect dish.

With apples

Introducing a great way to celebrate the decoration of duck fillet and sweet and sour fruit. No exotic, only the familiar aromas of juicy meat and amber fruits!

Necessary components:

  • liquid honey - 80 g;
  • lemon;
  • duck fillet - 4 pcs.;
  • apples - 10 pcs.;
  • spices (pepper, salt), spices (to taste).

Cooking process:

  1. We dry well with a towel of the breast of a bird, make not very deep cuts in the shape of rhombuses on each part. Salt and pepper the product.
  2. Pour a pinch of salt into the hot pan, spread the meat fillet with the skin down. Fry pieces for 7 minutes on all sides, remove from the container, chop on 2 cm thick plates. Duck fat, released during the heat treatment, pour into a bowl.
  3. We peel the apples from the peel, remove the cores, cut each fruit into 4 parts. Pour the slices with drinking water, combined with squeezed lemon juice.
  4. We put the collected fat in a clean container, spread the apples, fry for 5 minutes, then add the aromatic honey, mix the composition.
  5. We attach meat slices to fruits, shift them with a fragrant mass, pour half a glass of hot purified water. We season products with a spoon of any spice: cardamom, star anise, ginger, caraway seeds, basil or cinnamon. The selection of fragrant herbs is very large!

Stew the duck until tender, place it nicely on a platter, portion parts with slices of delicious apples.

Stewed duck with slices of potatoes

An incomparably tasty and very nutritious dish, provided by a skillful combination of tender meat, root vegetables, vegetables and plants.

Product Set:

  • vegetable oil - 40 ml;
  • turnip onion - 2 pcs.;
  • regular sugar - 15 g;
  • duck (legs, legs) - up to 800 g;
  • chili pepper, oregano - 4 g each;
  • tomato juice or paste diluted with drinking water - 450 ml;
  • beans, frozen corn - 2 cups each;
  • salt to taste.

Cooking Method:

  1. We shred the onions peeled from the husks in half rings. Divide the processed bird into portions.
  2. Pour oil into thick-walled dishes, put pieces of meat along with the vegetable, fry until the onions are transparent.
  3. Add corn and beans to the composition without defrosting the products. We continue cooking until the liquid of the preserved components evaporates, after which we pour in 250 ml of vegetable broth. Heat the composition to a boil.
  4. We attach tomato juice (pasta), spices and spices, peeled and diced potatoes. We continue the process for another 30 minutes until the root crops are ready.

Braised duck with potatoes ready for a delicious presentation!

How to stew with prunes

Adding dried fruits to a meat dish gives the dish tremendous expressiveness. It is no coincidence that such food traditionally occupies a central place on the festive table.

The list of components:

  • vegetable oil - 60 ml;
  • onion;
  • parsnip root or parsley;
  • fresh duck - up to 2 kg;
  • carrot;
  • dried seedless prunes - 1 cup;
  • premium flour - 30 g;
  • salt pepper.

Cooking sequence:

  1. If the meal is intended for a family dinner, the bird can be used without pitting to savor thin ribs and delicate cartilages. When we are preparing to receive guests, it is better to remove these components of the dish so as not to cause inconvenience to those present during the meal.
  2. We process the carcass, separate the costal bones, neck and upper phalanges of the wings. We remove the sebaceous glands from the tail. We leave the legs as a whole, cut the flesh portionwise, slightly salt everything.
  3. Fry finely chopped white roots, chopped onions and carrots. Soon the vegetables will brown and give the oil its natural shades. Now load the meat pieces. Placing them down the skin to drain duck fat.
  4. Continue cooking. When the excess liquid evaporates, we will hear the hiss of red-hot oil, we will feel the appetizing aroma of fried meat until roasted.
  5. We find the gaps between the pieces of the bird, pour in portions of flour, we pass for two minutes until a light density appears. Immediately pour a little hot water, covering parts of the meat with the resulting sauce. Gently mix the composition, heat to a quiet boil, simmer the products 40 minutes closed.
  6. At the end of cooking, adjust the amount of salt and pepper, add a laurel leaf, clove bud, pre-washed prune.
  7. Serve for another quarter of an hour in an open bowl, so that the liquid composition evaporates a little and the meat is slightly weathered.

Portions of duck stewed with prunes look as beautiful and attractive as if they were baked in an oven. Well, the taste of the dish is just a delight!

In sour cream sauce

The presented dish of juicy poultry meat stewed in a fragrant sour cream sauce is one of the most beloved dishes. It could not be otherwise!

Components Used:

  • cloves of garlic - 6 pcs.;
  • sunflower oil - 20 ml;
  • carrots - 2 pcs.;
  • onions - 3 pcs.;
  • duck - 1 kg;
  • sour cream (preferably homemade) - 300 g;
  • a pinch of pepper, salt.

Cooking Technique:

  1. It’s not difficult to cook a duck according to the recipe presented. The main condition for a tasty and mouth-watering meal is a quality product - a young bird without extraneous odors.
  2. We peel and wash the vegetables, chop the onion in half rings, chop the sweet carrots on the middle cells of the grater, chop the garlic cloves with thin slices.
  3. Carefully process the carcass, remove excess fat. Divide the duck into portions, fry until golden brown. Initially spread the pieces with the skin down.
  4. Attach the onion composition to the golden meat. We continue the heat treatment of the products until the transparent state of the vegetable component, then add the carrots.
  5. We cook the dish for another 10 minutes, after which we pour a little less than two glasses of hot water. We heat the contents of the pan to a boil, immediately reduce the intensity of the flame, simmer the duck for about 40 minutes. We check the softness of the meat with a fork.
  6. Season the dish with salt and pepper, place the plates of garlic, distribute fresh sour cream throughout the whole composition. The sauce obtained on the basis of a fermented milk product has a very pleasant creamy taste, so it is undesirable to saturate the languishing mass with an excessive amount of spices. At the last stage, we cook the duck for no more than half an hour.

You can serve food on the family table right in the brazier. What ceremonies are there! It is a pleasure to dunk pieces of fresh bread in sour cream sauce, complementing it with the delicious taste of stew.

Duck with oranges

French cuisine has settled in the Russian state since the time of Peter the Great, striking people with its delights.You will be surprised, but the duck with oranges is an appetizing “echo” of the past centuries.

Ingredients Composition:

  • lean oil;
  • turnip onion - 2 pcs.;
  • cloves of garlic - 5 pcs.;
  • oranges - 2 pcs.;
  • pre-processed duck;
  • spice.

Cooking:

  1. Thoroughly get the carcass wet after all the “procedures” done to it. Cut the duck into small pieces, fry in a pan with hot oil. The first 15 minutes we cook on medium flame, then increase the heating intensity for the appearance of a bright pink crust. We remove the pieces of meat in a separate bowl.
  2. We peel the onion, shred it in large half rings, put it in the place of the duck, and pass until soft. The melted fat is enough for the further process.
  3. We wash the oranges well, dry, chop into circles, then divide by quarters. Add fragrant pieces to the container with vegetables, fry until a light brown color is formed.
  4. Finally, the turn came to the duck. We place the pieces of poultry among the appetizing fruit and vegetable mass, pour 100 ml of hot purified water. After the boil begins, reduce the heat, simmer the products closed for a little over an hour.

We elegantly serve cooked food, serve hot dishes in all its French splendor.

Each recipe for braised duck slices is just a sketch, a preliminary sketch of a future culinary creation. We just have to show a little imagination to finish this “tasty” and very pleasant creation.

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