•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Duck with Vegetables and Apples in a Cauldron Recipe
The dish is very simple, the number of ingredients is minimal. Everything you need for a delicious lunch or dinner, except duck, is always at hand. And of course the cauldron. However, I want to note that in the cauldron on the fire, we cook it only in the summer season in the country, in winter you can safely cook it at home on the stove in thick-walled dishes. Also, if you do not have the opportunity to buy a duck for spare parts-) then you can cut the whole into portions.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients. I have already cut up the duck, onion feathers, carrots in half circles, garlic whole cloves, apples in quarters, removing the seeds.
    Prepare all the ingredients. I have already cut up the duck, onion feathers, carrots in half circles, garlic whole cloves, apples in quarters, removing the seeds.
  2. Heat the cauldron over high heat. we do not use oil, we spread the duck skin down and fry, melting the fat, for 15 minutes.
    Heat the cauldron over high heat. we do not use oil, we spread the duck skin down and fry, melting the fat, for 15 minutes.
  3. Fry until golden brown.
    Fry until golden brown.
  4. We take out the duck and put it away, and put the apples in the melted fat and caramelize them.
    We take out the duck and put it away, and put the apples in the melted fat and caramelize them.
  5. We take out the apples and send the potatoes, fry them until they are tanned.
    We take out the apples and send the potatoes, fry them until they are tanned.
  6. Almost all the pre-training is finished.
    Almost all the pre-training is finished.
  7. Potatoes were delivered and sent to fry onions with garlic, after 5 minutes - carrots, after another 3 minutes we return the duck.
    Potatoes were delivered and sent to fry onions with garlic, after 5 minutes - carrots, after another 3 minutes we return the duck.
  8. Mix everything, if desired, add lavrukha and pour boiling water, so that only the duck is covered. Salt, pepper. Spread the potatoes on top, so that they do not float in the water, in order to avoid turning them into porridge. Cover with a lid and, reducing the heat to medium-low, pour the potatoes, cover with a lid and simmer for an hour. After that, add the apples and simmer for another 15 minutes, without stirring.
    Mix everything, if desired, add lavrukha and pour boiling water, so that only the duck is covered. Salt, pepper. Spread the potatoes on top, so that they do not float in the water, in order to avoid turning them into porridge. Cover with a lid and, reducing the heat to medium-low, pour the potatoes, cover with a lid and simmer for an hour. After that, add the apples and simmer for another 15 minutes, without stirring.
  9. We remove the finished dish from the fire and invite you to the table. It is good to combine with fresh vegetables, flatbread and herbs, because the dish is very greasy. The next day, the dish becomes even tastier, with a characteristic aroma of smoke. The cauldron was used for 6 liters, the contents were enough for 2 meals for 4 people. The meat turns out very tender, directly breaks down into fibers. I advise you to try it, even at home, it is worth it and easy to prepare.
    We remove the finished dish from the fire and invite you to the table. It is good to combine with fresh vegetables, flatbread and herbs, because the dish is very greasy. The next day, the dish becomes even tastier, with a characteristic aroma of smoke.
The cauldron was used for 6 liters, the contents were enough for 2 meals for 4 people. The meat turns out very tender, directly breaks down into fibers. I advise you to try it, even at home, it is worth it and easy to prepare.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of