Duck in a cauldron

Delicious, juicy, tender, appetizing - easy and simple! Duck in a cauldron turns out to be more fragrant than cooked in a saucepan. In addition, it is much easier to cook it - all products are stewed evenly, soaked with juices from each other. As a result, you will get a full, hearty hot second!

UnicornSteak

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Duck

700

Vegetable oil

Potatoes

400

Carrots

200

Onion

150

Ground hot pepper

to taste

Salt

to taste

Water (Boiling Water)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 62 % 21 g

Carbohydrates 18 % 6 g

238 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a duck in a cauldron? Prepare the products. Wash the duck, dry it and cut it into portions. Any part of the duck is suitable for this dish: both fillet and with bones. Only first remove the duck tail (this is a triangle-shaped tail in the coccyx area). Additionally, I removed all the skin and excess fat. If you do not do this, then the dish will be more satisfying. Pour vegetable oil into the cauldron and heat it over the fire. Fry the duck on both sides.
Step 2:
Wash, dry, peel and slice the potatoes. Remove the fried pieces of duck from the cauldron and put them in a separate bowl. Fry the raw potato slices in the same oil (or fat, if you have not skinned the duck). If you take small tubers, they can be left whole and they will look more spectacular in the finished dish.
Step 3:
Transfer the fried potatoes to a separate bowl.
Step 4:
Wash, dry and peel the carrots. Cut into rather large pieces. And fry in a cauldron from all sides. If the potatoes have absorbed all the oil, pour a little more into the cauldron.
Step 5:
Put the carrots in a bowl with the potatoes.
Step 6:
Peel the onion and chop it into half rings.
Step 7:
Fry the chopped onion in a cauldron until soft and slightly golden.
Step 8:
Pour more vegetable oil into the cauldron, if necessary. Put the potatoes and carrots in the cauldron with the first layer. Add salt and pepper to taste.
Step 9:
Put the fried onion on top of the vegetables.
Step 10:
Put the fried pieces of duck on top of the onion. Salt them to taste.
Step 11:
Pour a glass of boiling water into the cauldron. And under a closed lid, simmer the dish over low heat for about an hour, stirring occasionally, checking that the dish does not burn, but at the same time all the water has managed to boil off. Focus on your stove.

Ideal if you have a cauldron that is designed for cooking over a campfire.
Then the duck will turn out with the smell of smoke, and any dish on the fire turns out to be a hundred times tastier and more cozy, especially in the cold season.
But also cooked at home on the stove, my duck turned out very tasty. The meat turned out tender. Potatoes and carrots soaked in meat juices, and onions, almost dissolved during languor, provided the dish with a delicious, thick gravy.
Next time I would add a double portion of onions, so successful it turned out.
The serving will enrich and decorate a salad of fresh or baked vegetables and slices of Borodino bread.
Bon appetit!

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.