As Madame Julia Child said,American chef and TV cooking show host: "Anyone can cook in the French manner, the main thing is to have the right and clear instructions." Following the advice of the great woman who once turned the American idea of ​​cooking upside down, we will present several detailed recipes for duck with potatoes. We hope that these tips will become your best assistants in the kitchen. The dish we will talk about today is suitable for any occasion. You can serve it for lunch to your family or pleasantly surprise guests at a gala dinner dedicated to some festive event.

"Home-style roast" with duck meat and potatoes

Some housewives, having a negative backgroundexperience, claim that duck meat is too tough, so they flatly refuse to buy it. But the prevailing opinion is wrong - this is a simple example of how, having burned yourself once, you can avoid going near the fire for the rest of your life. We want to dispel this myth. Having tried the recipe for roast "home-style", you will see for yourself that the dish with duck turns out very appetizing, tender and incredibly juicy. Ingredients:

• two kilogram duck
• potatoes - fifteen pieces
• four small onions
• salt - according to your taste
• 20 grams of fresh greens (if any, take the frozen one)
• three cloves of garlic
• laurel leaves
• olive oil - six tablespoons
• a glass of homemade tomato juice
• ground pepper - if desired

Method of preparation:This simple recipe will be useful not only for women who combine different roles - mother, wife, daughter and worker - but also for men who either live alone or want to surprise their friends or loved ones with their culinary skills. "Home-style roast" with duck and potatoes - although primitive in preparation, it is very tasty. As usual, start with cutting up the bird: remove the giblets, internal fat, then singe it with a lighter and rinse well under the tap. When the duck is completely dry, chop the carcass into small pieces and fry in heated olive or other vegetable oil. If you are not worried about your figure, use lard or fat. This way the meat turns out even more delicious, with a characteristic aroma and a beautiful golden crust. When you are done, transfer the pieces of poultry to a saucepan with a thick bottom, pouring tomato juice over them. Then sauté the onion, cut into thin half rings, as soon as it starts to lighten, add the peeled and crushed garlic with a press. Now put the vegetables in the bowl with the duck, add some bay leaf, ground pepper and table salt. Turn on a small fire, cover the pan with a lid and simmer the dish for a little less than half an hour. The recipe is coming to its logical conclusion. Just a little more time remains, and the delicious roast will be ready. So, peel the potatoes and cut them into four equal parts. Then heat the oil in a frying pan and lightly fry the vegetable, sprinkle it with your favorite spices if desired, which will give the dish a special aroma. Combine the potatoes with the remaining ingredients and put the dish in the oven. The roast should simmer at 200 degrees for about 20 minutes. At the very end, chop the greens as finely as possible - dill, parsley or cilantro - and sprinkle the dish with them. If you don't have this or that ingredient, don't be afraid to change the recipe a little for yourself. For example, if you don't have tomato juice, take regular paste and dilute it with warm boiled water. And instead of duck, you can buy chicken or goose, but that, as they say, is a completely different story. We hope that the roast with potatoes will exceed all your expectations!

Duck with spices, potatoes and vegetables

If you love spicy, aromatic dishes and alwaystry to use spices, then this recipe will come in handy. Duck baked with potatoes and vegetables is extremely easy to prepare, the only thing is not too fast, because it will take quite a long time for the meat to be soft and juicy - an hour and a half. But believe me, your expectations will come true! Ingredients:

• five garlic cloves
• one middle duck
• seven pieces of potatoes
• fresh thyme and rosemary
• at will you can add basil
• salt
• 25 milliliters of vegetable oil
• three small tomatoes

Method of preparation:When going to the store or the market, try to buy a ready-made bird, that is, completely plucked and gutted. This way, you will save a lot of precious time, which you can devote to yourself. When you return home, rinse the duck under the tap and dry it. Then grease the insides and skin with salt and ground black pepper, finely chop fresh herbs and sprinkle them on the bird. Now peel the garlic and divide each clove into two parts with a knife, then lard the duck with it. Cover the baking sheet with a large piece of foil greased with vegetable oil. Place the carcass in the middle, and around it - potatoes cut into small pieces. Wrap the foil as tightly as possible and put the dish in the oven, preheated to 200 degrees. After about forty minutes, take the food out. Now it's time for the tomatoes: cut them into cubes of the same size and place them next to the potatoes. By the way, you will notice that there is more liquid in the dish - this is the fat coming out of the duck. Pour it generously over the bird and, wrapping it in foil again, put it in the oven for another 60 minutes. After this time, set the table. The dish turns out incredibly aromatic, with an unusual taste that herbs give it. Thyme has a sharp and strong smell, and no Italian dish can do without rosemary. These ingredients will add piquancy to the duck, just be careful not to overdo it, otherwise you will spoil the meat.

Juicy duck with mayonnaise and baked potatoes

The duck recipe includes mayonnaise, whichthe bird is greased. This creates a tender, soft and golden crust. If you like spices, add some fresh basil, thyme or rosemary. Of the dry spices, turmeric, black or red ground peppers are suitable. By the way, if desired, mayonnaise can always be replaced with homemade cream or sour cream. Ingredients:

• duck (average weight - one and a half to two kilograms)
• one kilogram of crumbly potatoes
• 20 grams of garlic
• condiments - if desired
• 100 grams of delicious mayonnaise
• some boiled water
• olive oil

Method of preparation:This recipe is no different from the previous ones in terms of the technology of processing the products and the sequence of cooking the dish. But each task has its own subtleties. Let's start as usual: after you wash and dry the duck, rub it with salt and ground pepper. Note that the carcass should be processed not only from the outside, but also from the inside. Now peel the garlic and crush it using a special press, if you don't have one, chop the product with a knife. Mix it with mayonnaise, add some seasonings and fresh herbs, naturally, finely chopped. Pour the resulting sauce over the duck. Take a baking sheet and add olive oil to it, spread it over the entire surface, rubbing it with your hands. Put the bird in the middle of the dish and deal with the potatoes. Peel it, wash it and cut into not too thick circles, then surround the carcass with them. By the way, we recommend using special spices for potatoes, which are sold in all stores. They will give the vegetable a beautiful golden-orange hue and piquancy. The dish can be cooked with or without foil. The film simply helps protect the bird from burning, so we still recommend covering the duck with it. Pour a little boiled, but not very hot water onto the baking sheet. Put the dish in the oven, preheating it to 200 degrees. Time it for an hour and a half, and then take out your creation and pour it with fat, which by this time should be released from the bird. Do not cover it with foil anymore, but put it back in the oven. Thanks to such simple "machinations", a beautiful ruddy crust will form.

Duck meat with potatoes and prunes

Duck goes well not only with vegetables, butand with dried fruits. Let's look at another recipe. This time you will need prunes, which you will need to soak for a short time immediately before cooking. In order not to make a side dish separately, we suggest baking the potatoes together with the rest of the products. A delicious meal is guaranteed! Ingredients:

• duck up to two kilograms
• one large onion
• eleven potatoes
• 300 grams of prunes
• sour cream packing
• salt
• several sprigs of coriander
• 15 grams of fresh dill

Method of preparation:If you have picked up this recipe, consider that half the job is already done: following clear instructions, you will learn to cook duck no worse than professional chefs. The main thing is patience and a little practice. Well, let's get started? First, wash the potatoes well and put them in a pan with lightly salted water, boil until fully cooked. Then peel them and cut into small cubes. Now pour boiling water over the prunes and let them sit for at least fifteen minutes. Rinse the dried fruits and dry them with paper towels. Combine both ingredients in a bowl, sprinkle them with salt and mix well. Stuff the duck with the resulting mass, and sew up the hole with thread or fasten with wooden toothpicks. Sour cream or cream, depending on what you use, pour into a roasting bag and place the bird here. Place the dish in a preheated oven (optimum temperature is 185 degrees) and cook for about an hour and a half. While the meat is stewing, cut the onion into thin rings and fry in oil, and chop the dill and cilantro as finely as possible. After the specified time, take out the duck, cut the sleeve and pour the liquid onto a baking sheet. Place golden onions around the carcass and keep the dish in the oven for another fifteen minutes. Before serving, divide the bird into parts, namely into legs, wings, and cut off the meat from the back. Naturally, each recipe has its own nuances. For example, if you decide to cook the duck with potatoes not in a sleeve, but simply on a baking sheet, keep in mind that you will need to pour a little water or dry red wine into the dish. This will make the dish more juicy and tender.

Duck "in Russian"

Many professional chefs are against it.before stuffing the duck, explaining that during the baking process, while the stuffing is “ready”, the meat will already be hopelessly spoiled. They claim that all the juices and fat will come out, and the meat will be too dry. But everyone has their own opinion, and if one does not like this or that recipe, this does not mean that everyone else should safely forget about it. Some people like duck with fruit, others prefer a more standard approach. We suggest sticking to the golden mean - the dish should not be boring. Bird with potatoes and sauerkraut is not very original, but very appetizing! The fat, melting out of the duck, gives the other products a special aroma and mild taste. Ingredients:

• kilogram of sauerkraut
• big duck
• two handfuls of prunes
• 500 grams of potatoes
• olive oil
• four slices of fragrant bacon
• two head bulbs
• bay leaves and spices

Method of preparation:We won’t spend too much time explaining what to do with the duck — wash it and dry it. If you want to get a beautiful golden crust, let the carcass stand in the refrigerator for several hours to a day. At the same time, you shouldn’t cover the bird with anything — this advice is especially recommended if you are using a defrosted product. This method will help get rid of excess moisture. Before you start cooking, peel the potatoes and cut them into circles, the onion into half rings, and the bacon into thin strips. After the oven has heated up to at least 180 degrees, place the bacon treated with oil in an ovenproof dish or on a baking sheet, then cabbage with prunes on one side, and potatoes on the other. Sprinkle the products with spices and onions on top, add a little bay leaf. Now rub the duck inside and outside with salt mixed with black pepper, and make punctures in several places with a fork. This way, the juice and fat can come out freely. Place the bird in the middle of the dish and bake in the oven for at least an hour and a half. We hope that thanks to these instructions, your culinary experiments will be successful every time. Cook with love! We recommend reading:

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