fried duck recipe The next working week is coming to an end,We are waiting for the weekend with family and friends. So I want to please them with their satisfying, unusual dish, but do not spend a lot of time and energy on cooking. There is a wonderful recipe: a fried duck! Chicken meat has already palled, and the unusual taste of fried duck will have to come in handy. And thanks to a variety of side dishes, the dish can become festive and non-trivial.

Fried duck with potatoes at home

For a large number of guests, select thisrecipe. This dish directly embodies the comfort and warmth of home cooking. Gather your loved ones at a common table and please them with a simple and hearty dish. Ingredients:

  • duck weighing 2 kilograms
  • potatoes - 1 kilogram
  • young stems of garlic - 5 pieces
  • salt, freshly ground pepper - to taste

Cooking method: Wash the duck, wipe it with a napkin and cut into small pieces. All bones should be carefully removed, leaving only the fillets. When you cope with this difficult task, heat the frying pan without oil and grease. Fry the pieces of duck and place them on a plate covered with several layers of paper towels, let the excess fat soak. In the meantime, let's take care of the vegetables. Peel potatoes, cut them into slices and rinse, place on a towel and dry. Young shoots of garlic cut finely. Put the frying pan in which the fried duck was placed again, on the fire. When the fat warms up, dip the potatoes and fry until golden brown. At the end of the frying, add chopped garlic, salt and pepper the dish. Young shoots of garlic are so tender that they can not be overcooked in any way - they will lose their entire piquant aroma. When the vegetables are ready, lay them on a plate on a plate, add crispy bits of fried duck and serve with sliced ​​fresh vegetables. As you can see, the recipe is simple and very satisfying. Serve a hot, pleasant appetite! fried duck recipe

Fried duck with persimmons

Someone's combination of meat with persimmons will seemstrange, but we strongly recommend that you try this recipe. It is very spicy and has a multifaceted taste. You need to know such a dish! Ingredients:

  • duck weighing one and a half kilograms
  • 300 grams of persimmons
  • 2 onions
  • 100 grams of table sherry or white dry wine
  • ginger root
  • 50 grams of butter
  • a tablespoon of sunflower or olive oil
  • 2 clove flowers
  • on a pinch of thyme and cinnamon
  • teaspoon grape red vinegar
  • salt, red ground pepper

Cooking method: Before starting the duck baking, prepare the marinade. Cut a piece of ginger root about the size of a cubic centimeter. Peel and peel on the grater. Then, peel the bulbs and cut them into small cubes. In a deep bowl, pour white wine and red wine vinegar, pour the chopped onions and ginger, add thyme, cloves, red pepper. While spices give a wonderful aroma to the wine, cut the duck. Cut into pieces, remove the bones and dip the fillets into a bowl with a marinade. Cover the bowl with a lid or tighten the food film and send it to the refrigerator on the lower shelf for a minimum of 4 hours, or better for 8-10 hours. When our duck is pickled, start baking. Preheat the oven to 190 degrees, place the baking dish with oiled parchment. The paper needs to be cut 2 times longer than the height of the mold. Put the pieces of the pickled duck in a mold and cover with the ends of the parchment. Bake the bird for 40-45 minutes, until a golden crust appears. The recipe goes to the highlight of the dish - the preparation of persimmons. For this, it is better to buy ripe, but dense fruits. Persimmon wash, remove the stalk and cut into medium lobes, about a centimeter thick. In the saucepan, heat the cream spoon of oil, put the persimmon and fry on both sides for 3-4 minutes. For 60 seconds before the end, sprinkle with cinnamon and red pepper. Take the fried persimmon on a plate with a jumper. The marinade, in which the duck was insisted, pour into the saucepan and respect it in half. The remainder of the butter is dissolved and added to the sauce, season with salt and return to the saucepan persimmon and pieces of fried duck. It's only 5-6 minutes to put out the dish, and you will get an unusual and unusual dish. Bon Appetit!

Duck fried in a brazier

This duck cooking recipe is the easiest and requires minimum effort. All that is needed is to get a fresh duck and spend a little time preparing the bird. Ingredients:

  • middle-sized duck carcass
  • 200 grams of prunes
  • a tablespoon of olive oil
  • sprig of rosemary
  • salt, ground pepper

Cooking method: By tradition, we will start preparing the dish with the preparation of the bird carcass. Wash it, dry it, cut off excess skin and fat and cut into portions. Preheat the brazier over medium heat, pour in 0.5 liters of water and lower the duck pieces. When the water boils, add a tablespoon of olive oil and fry the pieces of meat evenly. Put a sprig of rosemary and prunes in a brazier, salt and pepper. Pour a couple more spoonfuls of cold water and put it under the closed lid for 20-25 minutes. For the garnish, cook the mashed potatoes, pour it with the resulting sauce and add a piece of duck. Bon Appetit! fried duck cooking

Duck fried with celery

This recipe for a bird is very unusual because of the cherry in its composition. Berry wonderfully shades the taste of duck meat and emphasizes its peculiarity. Add colors to your dish! Ingredients:

  • medium duck
  • celery root
  • a glass of canned cherries
  • 1 cup strong chicken broth
  • freshly ground black pepper, salt to taste
  • butter - 50 grams
  • cooking oil - a couple tablespoons

Cooking method: The implementation of the recipe in life will begin with the cutting of the duck. Wash it, dry it and cut into chunks. Sprinkle them with a mixture of salt and black pepper, mix with your hands, lightly pressing. Frying pan on medium heat, dissolve butter, add vegetable and lightly warm the mixture. Fry the duck until golden crust, periodically turning over. Catch the meat in the chicken, but do not empty the fat. It's time to start celery. Peel the tuber from the skin, cutting it with a thick layer. Cut the celery into slices and let it into the fat left from the frying of the duck. Send the vegetable to the scallop, pour the broth and pour under the closed lid for an hour and a half. Meanwhile, preheat the oven to 190-200 degrees. Once the duck is cooked, add the cherries and put the open jerkin on the top shelf of the oven. Literally in 10 minutes, when the duck is appetizingly fried, remove it from the oven and drain the excess juice. Boil it for 15 minutes. Pieces of meat pour over the resulting sauce, and serve celery and cherries as a garnish. We hope that such an unusual combination of vegetables and berries will suit your taste. Bon Appetit!

Fried duck with porto sauce

Easy to prepare and incredibly tasty dishwill help you when the guests are on the way, and there is nothing to treat them. Serve them fried duck with porto sauce, and they will probably ask you for a recipe for this dish. Ingredients:

  • a duck carcass weighing about 2 kg by weight
  • soy sauce - 1/3 cup
  • garlic head
  • 3 tablespoons Dijon mustard
  • teaspoon of thyme
  • a glass of chicken broth
  • a glass of red port
  • 1 tablespoon of flour and butter
  • salt - 1 teaspoon

Cooking method: As usual, we start cooking with the preparation of the bird. Wash the carcass and dry, cut off the goose and excess fat inside and outside the bird, prick the duck skin with a fork. Then prepare the sauce for rubbing: 3 cloves garlic crush and finely chop (you can just squeeze it through garlic-cake), mix it with Dijon mustard and soy sauce. Generously spread the duck with marinade. It's better if you use disposable kitchen gloves, because soy sauce can paint the skin of hands and nails. It was time to warm up the oven to 200 degrees. While it is heated, mix thyme, a teaspoon of salt and pepper to taste. If a duck weighing less than 2 kilograms, take less salt, as the soy sauce contains salt in the composition. With the resulting dry mixture, sprinkle the duck and send it to bake in the oven. After 45 minutes, turn the bird on the other side and continue baking for another 40 minutes. At the end of cooking, set the oven to the grill mode, if any, and bake for another 15 minutes. It does not matter, if there is no grill - just turn the carcass with the breast upwards and add heat to 10 degrees. While our bird is preparing, we will continue to prepare our dinner. It's time to make a sauce of porto. To do this, clean the remaining 3 cloves of garlic and cut it into thin plates. Arrive it for a couple of minutes with hot butter (1 tablespoon). Pour in the port and respect it in half the volume. In the microwave, melt the remaining butter and mix it with flour. Add this mixture to the sauce and cook, stirring constantly, 1 minute. At the end salt and pepper - the sauce is ready. Get the fried duck out of the oven, let it cool down a bit, cut it into portions and generously pour the sauce. A simple and at the same time an exquisite dish is ready - a pleasant appetite! As you can see, frying a duck is very easy, and if you choose a recipe with an unusual side dish, get a bright dish with an unforgettable taste. Surprise your loved ones and again with your culinary abilities. Cook with love! We advise you to read: