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 Duck on Kvass Recipe
A great holiday recipe! Delicious, fragrant... and such an appetizing dish!!!
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Jewish Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
  • 1 piece Duck are obtained certainly soft ducklings until 1,500 g
  • 1,5 liters Kvass not very sweet, with a pronounced bread taste
  • Potatoes variety "for frying", not crumbly
  • Sour cream for coating, low-fat
  • Salt, black pepper to taste
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Jewish Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
  • 1 piece Duck are obtained certainly soft ducklings until 1,500 g
  • 1,5 liters Kvass not very sweet, with a pronounced bread taste
  • Potatoes variety "for frying", not crumbly
  • Sour cream for coating, low-fat
  • Salt, black pepper to taste
Instructions
  1. Wash the duckling, clean, dry, pour kvass and leave for at least 3 hours (I leave it overnight).
    Wash the duckling, clean, dry, pour kvass and leave for at least 3 hours (I leave it overnight).
  2. Peel the potatoes, cut into large quarters, dry and fry. Is it really necessary? I do not know, but I remember the whole debacle with the guests when I put raw potatoes in the oven. She "freezes to death," and then nothing can make her get ready, neither time nor temperature. Since then, I always fry "in one layer".
    Peel the potatoes, cut into large quarters, dry and fry. Is it really necessary? I do not know, but I remember the whole debacle with the guests when I put raw potatoes in the oven. She "freezes to death," and then nothing can make her get ready, neither time nor temperature. Since then, I always fry "in one layer".
  3. Lightly cooled potatoes after frying, lubricate with sour cream, cream or yogurt, mix with spices (coarse salt and black pepper, ground in a mortar). You can fill it with mayonnaise. Sprinkle the carcass with ground pepper/salt on the outside and inside and powder the potatoes a little. The quantity and assortment of spices is regulated according to preferences.
    Lightly cooled potatoes after frying, lubricate with sour cream, cream or yogurt, mix with spices (coarse salt and black pepper, ground in a mortar). You can fill it with mayonnaise. Sprinkle the carcass with ground pepper/salt on the outside and inside and powder the potatoes a little. The quantity and assortment of spices is regulated according to preferences.
  4. Carefully put the potatoes in the duck house (you don't want the duck to turn into mashed potatoes). Clamp. Well, protect the wing legs with foil from excessive drying and frying.
    Carefully put the potatoes in the duck house (you don't want the duck to turn into mashed potatoes). Clamp. Well, protect the wing legs with foil from excessive drying and frying.
  5. Preheat the oven to 200'. On a baking sheet (on a Teflon baking mat - nothing will fry, it is easy at any stage to remove excess fat with a paper towel and "whiz-whiz" rinse) we spread the duck on the back, cover with potatoes. You can add halves and quarters of strong unsweetened apples, even better quince, given the manifestation of fruity notes in taste and aroma.
    Preheat the oven to 200'. On a baking sheet (on a Teflon baking mat - nothing will fry, it is easy at any stage to remove excess fat with a paper towel and "whiz-whiz" rinse) we spread the duck on the back, cover with potatoes. You can add halves and quarters of strong unsweetened apples, even better quince, given the manifestation of fruity notes in taste and aroma.
  6. Put it in the oven, immediately reduce the temperature to 180 '. Cook until a light blush (I have 10-15 minutes), cover with foil and bake. Baking takes 80 minutes. The cooking temperature of the meat inside is ~80 degrees or until the juice comes out of the samples. After 1 hour and 20 minutes, two shots in the leg and breast: 78 - 80", turn off the oven and go! And after a "rest" of 8-10 minutes, the temperature will rise by 7-10'.
    Put it in the oven, immediately reduce the temperature to 180 '. Cook until a light blush (I have 10-15 minutes), cover with foil and bake. Baking takes 80 minutes. The cooking temperature of the meat inside is ~80 degrees or until the juice comes out of the samples. After 1 hour and 20 minutes, two shots in the leg and breast: 78 - 80", turn off the oven and go! And after a "rest" of 8-10 minutes, the temperature will rise by 7-10'.
  7. Ready! The taste, as expected, is a simple duck in general. And the taste of bread is absolutely not interrupted by the specific smell of game. Probably, homemade kvass was stronger than rye. The son-in-law, who did not like duck, gladly ate steamed, but not boiled potatoes.
    Ready! The taste, as expected, is a simple duck in general. And the taste of bread is absolutely not interrupted by the specific smell of game. Probably, homemade kvass was stronger than rye. The son-in-law, who did not like duck, gladly ate steamed, but not boiled potatoes.
  8. Decorate to taste or with what you have. In our family, there are certainly pickled or compote elastic fruits (pears, apples, peaches) and, of course, sauerkraut or pickled with cranberries, mmm ... One of the ideas is to add flavor in the process of baking Borodino bread balls.
    Decorate to taste or with what you have. In our family, there are certainly pickled or compote elastic fruits (pears, apples, peaches) and, of course, sauerkraut or pickled with cranberries, mmm ... One of the ideas is to add flavor in the process of baking Borodino bread balls.
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