How to stew a duck in a duck cooker. Duck stewed in pieces, step by step recipe with photos

Duck "New Year"

A bird baked with oranges will decorate any holiday.

Ingredients:

• Duck - two kilograms.
• Oranges - two pieces.
• Sour apple.
• Half a lemon.
• Bulgur (wheat cereal) - half a glass.
• Garlic - three cloves.
• Mayonnaise.
• Ground pepper (black and red), curry and salt - to taste.

Duck in a duck pot is very easy to prepare:

• Start with the filling first. Peel the apples and cut into slices. Cut one orange into slices, and peel the second and also divide into slices.
• Prepare a sauce from half a lemon, a small amount of orange juice, chopped garlic, mayonnaise and spices. After that, dip the fruit slices into it and add the cereal.
• Rub the processed bird inside and out with pepper, and then place the filling inside. All you have to do is brush the duck with the remaining sauce. Sew up the carcass with kitchen twine.
• Place orange slices on the bottom of the duckling pot, and place the duck on top of them. The bird should lie with its legs up.

Bake the dish for an hour and a half in a preheated oven. Watch the cooking process carefully! Once the duck is browned, reduce the oven temperature.

Duck in a duck pot on the stove

As you know, this bird is famous for its rather tough meat. However, if you know the secret of proper cooking, you can easily prepare a delicious dinner for your family or guests.

Required products:

• Duck - one kilogram.
• Carrots are one thing.
• Onions - two pieces.
• Garlic - four cloves.
• Vegetable oil - two tablespoons.
• Black peppercorns, dry basil and dry adjika - one teaspoon each.
• Salt and ground pepper - to taste.
• Apple.

• Wash the duck and cut into medium-sized pieces.
• Place the duck pot on the stove and light the fire. When the pan is hot, pour a little vegetable oil into it.
• After a few minutes, fry the bird in it until golden brown. After this, close the duck pot with a lid and simmer the dish for another quarter of an hour.
• Peel the vegetables and apple, and then cut the food into strips (finely chop the garlic).
• Drain the released fat from the duckling and pour water into it. The liquid should completely cover the bird. When the broth boils, remove the foam and put the prepared products into it.
• Add spices, salt and herbs to the duck.

Simmer the bird for another hour and a half over low heat.

Duck in a duck roaster in the oven

This time we suggest you cook poultry in beer.

Ingredients:

• Duck.
• Tangerines - three pieces.
• Apple.
• Dark beer - half a liter.
• Spices, pepper and salt - to taste.
• Mayonnaise - 150 grams.

Duck in a duck pot in the oven is prepared like this:

• Rub the processed carcass with salt, spices and mayonnaise. After that, put it in the refrigerator to marinate.
• A day later, peel the tangerines and sew them up. You can also secure it with toothpicks.
• Place the carcass in a mold and fill it with beer.

Cook the dish for one hour and then open the lid. After a quarter of an hour, turn the bird over and bake it for another 20 minutes. Serve the duck with any side dish or salad.

Duck with apples

A simple and tasty dish will impress your guests. Plus, you can make it for a family Sunday dinner.

You will need:

• One duck.
• A kilogram of sour apples.
• Four or five cloves of garlic.
• Spices and salt.

How is duck cooked in a duck pot? Read the recipe for a delicious dish for a family dinner here:

• Wash the bird thoroughly, dry with towels, and then rub with salt and pepper.
• Cut the apples into slices and remove the core. Fill the duck with fruit.
• Place the remaining apples in the bottom of the pan and place the bird on top.

Bake the dish for two hours without covering the roasting pan with a lid. It’s very easy to check the dish’s readiness - to do this, you need to pierce the bird with a toothpick. If clear juice comes out, the duck can be safely served.

Duck with potatoes and mushrooms

Poultry goes well with many foods. If you want to prepare a tasty and satisfying dinner, then complement the duck with new potatoes and aromatic mushrooms. You can change this recipe slightly if you wish. For example, stuff the bird with your favorite vegetables or fruits, and put potatoes and champignons in the duckling pot.

Required products:

• Fresh forest mushrooms or champignons - 500 grams.
• Duck.
• Onion.
• Potatoes - five pieces.
• Honey - one tablespoon.
• Spices and salt.

Duck in a duck pot with mushrooms and potatoes is prepared quite simply:

• Gut the bird, wash and dry with paper towels.
• Peel the mushrooms and fry in vegetable oil. When the liquid has evaporated, add the onion, cut into pieces.
• Peel the potatoes, cut into four parts and boil until half cooked.
• Rub the bird carcass with salt and pepper, brush with butter and honey. Fill with some of the filling and sew up.
• Place the bird in the pan and arrange the potatoes around it.

Until cooked, remembering to periodically water it with the juice released during the cooking process.

Such a seemingly simple dish at first glance, like one, has many of its own cooking secrets. it turns out very tasty if you stick to them, these little secrets are suitable for cooking duck in a pan on the stove, in a cauldron, in the oven or in a slow cooker. The first and most important rule is that the duck must not only be fresh, but also not too old, since its meat is tougher.

Moreover, if we compare store-bought duck, sold in supermarkets, with domestic duck, the meat of the former is softer and does not have such a pronounced smell. The domestic duck, even though it is a poultry, still has a gamey smell.

Secondly, if you have time, then before stewing or baking, it is advisable to soak the duck in a sour-salty solution, which will not only make the meat softer, but also remove the smell.

When stewing duck with potatoes, in addition to potatoes, onions and carrots, you can add other products to the dish. Mushrooms and prunes are ideal. If we talk about stewed duck with potatoes in the oven, then fresh apples, cut into slices, will be just right.

Today I want to show you how to prepare stewed duck with potatoes - step-by-step recipe with photos.

Ingredients:

• Onion - 1 pc.,
• Carrots - 2 pcs.,
• Potatoes - 5-6 pcs.,
• Sunflower oil,
• bay leaf,
• Salt,
• Spices.

Stewed duck with potatoes – recipe

To stew duck with potatoes, you need to divide it into parts. This is usually done with a sharp large knife or a small hatchet. First, the wings and legs are cut off. Next, the duck carcass is cut into small pieces.

After this, the duck parts should be rinsed well with cold water. To remove odor, it can be soaked in brine for about 5 hours (you can leave it overnight). Add half of freshly squeezed lemon juice and 1 teaspoon of salt to one liter of cold water.

Dry the prepared duck pieces before frying to remove excess moisture with napkins. In vegetable oil, heated in a deep frying pan, fry the duck, turning, until golden brown. Place the fried duck pieces in a saucepan, duck pot or saucepan. Fill the meat with water so that it covers it by 5 cm.

Add spices, salt and bay leaf. Simmer the duck over low heat.

While it is stewing, grate the carrots on a fine grater and dice the onion. In total, the duck should be stewed with onions and carrots for about 1 hour to become soft.

Cut into slices and add it to the pan with the duck and vegetables after this time.

Simmer the potatoes and duck for another 30 minutes. During stewing, you can add a little water if you like your stewed potatoes with enough gravy.

Stewed duck with potatoes is served as a hot main course along with salads. Having laid out the dish on plates, you can sprinkle it with fresh herbs. Bon appetit. I will be glad if this recipe for stewed duck with potatoes you liked it. And finally, I would like to add that using this technology you can stew not only duck with potatoes, but also goose, chicken,

How to eat not only healthy, but also enjoyable? It’s very simple - choose a recipe for stewed duck pieces ! This dish is intended for lovers of delicious food. Here is a luxurious culinary selection on the topic of preparing simple and affordable dishes for a family lunch or a festive feast.

It is almost impossible even for a beginner to spoil food in such a container. The thick-walled container carefully distributes heat, treats each piece of meat appetizingly, preserving the vitamin and nutritional composition of the food.

List of ingredients:

• vegetable oil;
• onion - 1 pc.;
• domestic duck - up to 2.5 kg;
• carrot;
• bay leaves, salt, pepper (peas and ground mixture).

Cooking method:

1. First, let's start processing fresh poultry. The carcass should definitely be scorched over the flame of the burner to destroy any remaining feathers. We remove the remains with tweezers and remove the tail to eliminate the specific smell emanating from the coccygeal gland.
2. Now gut the duck, rinse thoroughly, and dry with paper towels. Next, we’ll infuse the juicy meat with additional flavors and aromas of spices.
3. Divide the carcass into portions and treat with marinade. This can be a composition of mayonnaise, spices and herbs, mustard combined with honey or citrus juice, or many other fragrant mixtures and sauces.
4. We select the desired culinary mix, process the product, and leave it in the refrigerator for a day. The marinating time can be reduced to 3 hours.
5. We take out the aromatic meat, fry the pieces until golden brown over medium heat.
6. Coarsely grate the washed sweet carrots. We peel the onion and chop it into half rings. Place the golden pieces of meat in the duck pot, alternating them with sliced ​​vegetables.
7. Pour hot drinking water into the container, filling more than half the volume of the container with liquid. Season the composition with salt, add pepper (peas and ground mixture), 3 bay leaves. Simmer the food for 1.5 hours, covered, over low heat. https://youtu.be/Zq9BQF4XDdo

Cooking with vegetables in a slow cooker

If you still fear for the “experimental” result of the future dish, trust a wise kitchen unit. His mechanical “mind” will perform everything in the best possible way!

Product composition:

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

Cooking method:

1. We process the carcass in a well-known way, cut it into portions.
2. Initially, we cook in a slow cooker using the “Stewing” program. To do this, pour fresh oil into the bowl of the unit, lay out pieces of poultry, add 230 ml of purified water. Turn on the device to the set mode and set the cooking time to 40 minutes.
3. We open the device after the specified period, change the program to “Frying”. Evaporate the remaining liquid from the container, then bring the meat to a soft state.
4. Combine soy sauce, honey, chopped garlic, and selected spices in a bowl. Pour the mixture over the almost finished duck and fry the product until golden brown. Thanks to the aromatic mixture, the resulting crust will be deliciously tasty and deliciously crispy.

When we take the duck out of the slow cooker, we get an almost perfect dish.

With apples

Introducing a great way to festively decorate duck fillet and sweet and sour fruit. Nothing exotic, just familiar aromas of juicy meat and amber fruits!

Required components:

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

Cooking process:

1. Dry the bird breasts well with a towel and make not very deep diamond-shaped cuts on each part. Salt and pepper the product.
2. Pour a pinch of salt into a hot frying pan and place the meat fillet skin side down. Fry the pieces for 7 minutes on all sides, remove from the container, chop into 2 cm thick plates. Drain the duck fat released during heat treatment into a bowl.
3. Peel the apples, remove the cores, cut each fruit into 4 parts. Fill the slices with drinking water combined with squeezed lemon juice.
4. Place the collected fat in a clean container, lay out the apples, fry for 5 minutes, then add aromatic honey and mix the mixture.
5. We attach meat slices to the fruit, transfer them with the fragrant mass, pour in half a glass of hot purified water. Season the food with a spoon of any spice: cardamom, star anise, ginger, cumin, basil or cinnamon. The selection of fragrant herbs is very large!

Simmer the duck until cooked, place it beautifully on a platter, portioned portions with slices of delicious apples.

Braised duck pieces with potatoes

Incomparably tasty and very nutritious food, provided by a skillful combination of tender meat, root vegetables, vegetables and plants.

Product set:

• vegetable oil - 40 ml;
• 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. Chop the peeled onion into half rings. Divide the processed poultry into portions.
2. Pour oil into a thick-walled bowl, place pieces of meat along with vegetables, fry until the onion is transparent.
3. Add corn and beans to the mixture without defrosting the food. Continue cooking until the liquid of the canned ingredients evaporates, then pour in 250 ml of vegetable broth. Heat the mixture to a boil.
4. Add tomato juice (paste), spices and seasonings, peeled and diced potatoes. Continue the process for another 30 minutes until the root vegetables are ready.

Stewed duck with potatoes is ready for a delicious presentation!

How to stew with prunes

Adding dried fruits to a meat dish gives the dish amazing expressiveness. It is no coincidence that such dishes traditionally occupy a central place on the holiday table.

List of components:

• vegetable oil - 60 ml;
• onions;
• root of parsnip or parsley;
• fresh duck - up to 2 kg;
• carrot;
• sun-dried prunes without pits - 1 cup;
• premium flour - 30 g;
• salt, pepper

Cooking sequence:

1. If the dish is intended for a family dinner, the bird can be used without removing the bones to savor the thin ribs and tender cartilage. When preparing to receive guests, it is better to remove these components of the dish so as not to make those present feel uncomfortable during the meal.
2. We process the carcass, separate the rib bones, neck and upper phalanges of the wings. We remove the sebaceous glands from the tail. Leave the legs whole, cut the flesh into portions, lightly salt everything.
3. Fry finely chopped white roots, chopped onions and carrots. Soon the vegetables will brown and impart their natural shades to the oil. Now we load the meat pieces. Placing them skin side down to render out the duck fat.
4. We continue cooking. When the excess liquid evaporates, we will hear the hiss of hot oil and feel the appetizing aroma of meat fried until golden brown.
5. We find gaps between the pieces of poultry, add portions of flour, sauté for two minutes until slightly thick. Immediately pour in a little hot water, covering parts of the meat with the resulting sauce. Gently stir the mixture, heat to a gentle boil, and simmer the food for 40 minutes, covered.
6. At the end of cooking, adjust the amount of salt and pepper, add a bay leaf, a clove bud, and pre-washed prunes.
7. Let the food simmer for another quarter of an hour in an open container so that the liquid composition evaporates a little and the meat is slightly chapped.

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

In sour cream sauce

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

Components used:

• garlic cloves - 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. Cooking duck according to the presented recipe is not difficult at all. The main condition for a tasty and appetizing meal is a high-quality product - a young bird without foreign odors.
2. We peel and wash the vegetables, chop the onion into half rings, chop the sweet carrots on the middle meshes of a grater, and chop the garlic cloves into thin slices.
3. We carefully process the carcass and remove excess fat. Divide the duck into portions and fry until golden brown. Initially, lay out the pieces skin side down.
4. Add the onion mixture to the golden meat. We continue cooking the products until the vegetable component is transparent, then add the carrots.
5. Cook the dish for another 10 minutes, after which we pour in a little less than two glasses of hot water. Heat the contents of the pan to a boil, immediately reduce the flame intensity, and simmer the duck for about 40 minutes. Use a fork to check the softness of the meat.
6. Season the dish with salt and pepper, place the garlic slices, and distribute fresh sour cream throughout the composition. The sauce made from a fermented milk product has a very pleasant creamy taste, so it is not advisable to saturate the simmering mass with an excessive amount of spices. At the last stage, cook the duck for no more than half an hour.

You can serve the dish on the family table directly in the roasting pan. What ceremonies are there! It's a pleasure to dip pieces of fresh bread into sour cream sauce, complementing the delicious taste of the stew.

French cuisine has settled in the Russian state since the times of Peter the Great, amazing people with its delights. You will be surprised, but duck with oranges is a delicious “echo” of past centuries.

Ingredients:

• vegetable oil;
• onion - 2 pcs.;
• garlic cloves - 5 pcs.;
• oranges - 2 pcs.;
• pre-cooked duck;
• spices.

Cooking:

1. We thoroughly blot the carcass after all the “procedures” performed on it. Cut the duck into small pieces and fry in a frying pan with hot oil. Cook over medium heat for the first 15 minutes, then increase the heating intensity until a bright pink crust appears. Remove the pieces of meat into a separate bowl.
2. We peel the onion, chop it into large half rings, put it in place of the duck, and sauté until soft. The melted fat will be enough for the further process.
3. We wash the oranges well, dry them, chop them into circles, then divide them into quarters. Add the fragrant pieces to the container with vegetables, fry until light brown.
4. Finally, it was the duck's turn. Place the pieces of poultry among the delicious fruit and vegetable mass, pour in 100 ml of hot purified water. After the boil begins, reduce the heat and simmer the food covered for a little over an hour.

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

Each recipe for stewed duck pieces is just a sketch, a preliminary sketch of a future culinary creation. We just have to show a little imagination to complete this “tasty” and very enjoyable creation.

It is good for health and also has an amazing taste. It goes well with most grain and vegetable side dishes, but a real classic of the genre is with potatoes. Preparing this dish takes a lot of time and requires some skill, but the result is worth it! Let's try to understand all the intricacies of cooking.

Great value

A good chef always uses only the highest quality and healthiest ingredients to prepare his masterpieces. That’s why duck meat is so popular. After all, it contains many useful substances that are so necessary for health. It contains trace elements (phosphorus, sodium, potassium, copper, calcium, iron), vitamins (mainly B-group), as well as folic acid and riboflavin.

Choosing products

The recipe for stewed duck with potatoes requires the presence of several ingredients. In addition, the composition includes spices. In addition to the duck and potatoes itself, we will need carrots, onions, and garlic. Eggplants and bell peppers are often added to this dish.

Both domestic and wild birds are suitable for preparing this dish. The main condition is freshness. The carcass should have a normal natural smell and a rich, characteristic color. The duck should not be sticky to the touch.

Food preparation

Even if you purchased a processed carcass, careful inspection and modification will still be required. First of all, this concerns feathers. In duck they are very tough and dense, so you should treat them with maximum attention. After all, a single feather can ruin the amazing taste of a dish. Especially if stewed duck with potatoes is served at the festive table. Therefore, we arm ourselves with tweezers and conduct a thorough inspection, removing everything unnecessary.

The “internal inspection” requires no less attention. All offal must be removed, paying attention to such “pitfalls” as the esophagus and trachea. They sometimes remain in the neck, giving off an unpleasant odor during cooking. By the way, the giblets themselves can be cooked along with the meat, but most often they are set aside for the further preparation of aromatic pates and dietary soups.

It is enough to rinse the plucked and cleaned carcass in running water.

Approximate proportions of products

The carcass weighs on average 3.5-4 kg. To prepare the dish you will need the following:

1. Potatoes - 3 kg.
2. Onions - 2-3 pcs.
3. Garlic - head.
4. Vegetable oil - 0.5 cups.
5. Optional: eggplant, leek, bell pepper, carrot - 1 pc.

A word about dishes

Stewed duck with potatoes is a special dish. And it is also important what to cook it in. An ordinary saucepan is far from the best option. A special gooseneck is best suited. This dish turns out great in a cast iron pot or cauldron.

Cooking braised duck on the stove

One of the most common methods involves frying the ingredients and then stewing them. First of all, cut the duck into portions. Heat a large frying pan and add oil. We lay out the meat and begin the frying process. While the duck is roasting, let's start with the potatoes. It is best to cut it into large pieces.

When the meat turns brown, you can put it in the casserole dish. Next up are potatoes. It needs to be lightly fried until half cooked, and then sent to the duck meat in the goose barn. It is better to chop the onion smaller and also fry it in a frying pan. If you use carrots, it is better to chop them into circles or bars. Zucchini and eggplant do not need to be fried. It is advisable to remove the skin of these vegetables before cooking. Once cut into circles, they can be immediately sent to the casserole. Next, you need to add a little boiled water to the dish, cover with a lid and put on low heat. Duck stewed in pieces with potatoes will not be ready very soon. To prevent the dish from burning, you need to keep an eye on it and stir it periodically. Garlic is added whole cloves just before the end of the stew.

Whole duck in the oven

Cooked stew is simply a royal delicacy! This dish is worthy of serving at the most important celebration. To cook it, you will need a whole duck carcass. It must be thoroughly washed, rubbed with salt and seasonings inside and out.

Most often, before stewing, the carcass is boiled in water. This is done to make the duck meat more tender.

Next, we put the duck in a vessel - the same goose bowl will do. Pour a couple of tablespoons of vegetable oil and about half a glass of broth into the bottom. Place in the oven, remembering to periodically remove and baste the duck with the dripping fat. About 20 minutes before the end of cooking, add lightly fried potatoes and onions to the duck.

Readiness is checked by piercing it - if the skewer easily enters the pulp and no reddish juice flows out, then the meat is ready.

Cooking wild duck

Stewed wild duck with potatoes is also very tasty. Its meat has an expressive and rich aroma and taste, which makes it even more attractive to the cook than homemade meat. The only difference is in the cooking technology - wild duck takes a little longer to fully cook than regular duck.

Serving, serving

Stewed duck with potatoes can be served in the same container in which it was prepared. In this case, it is better to place the dish on an additional table, on a hot stand.

Most often, already filled plates are served to the table. However, in this case, guests cannot express their preferences regarding the parts of the carcass that they would like to receive. The side dish is laid out on the plate, and the meat is placed next to it. It is customary to leave part of the plate free so that the guest can put bread or salad there.

There is another way of serving - the meat is cut into thin slices with a sharp knife and placed on a wide dish in the middle of the table. And only the side dish ends up on the portioned plates. Then guests have the opportunity to take the duck at their discretion. In this case, special forks should be served with the common dish, which are convenient for pricking pieces.

Appetizers such as sauerkraut, pickled mushrooms, pickles and tomatoes go great with stewed duck. In the summer, you should definitely supplement the menu with salads or slices of seasonal vegetables. Regular canned green peas go well with this dish.

You can diversify the table with all kinds of sauces. Stewed duck with potatoes goes well with sauces such as sweet and sour, sour cream, soy, tartar and many others. The dish is perfectly complemented by fresh herbs, which are usually served chopped into small pieces.

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 scary at all.

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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