Many have tried the whole baked duck. The taste, of course, is staggering. But there are many ways how to cook a duck in pieces. Moreover, when using sliced ​​poultry, you can do without an oven. Below are the most delicious variations.

How to cook a duck in pieces

Thanks to this method of preparing the dish, poultry meat is brought to readiness much earlier than when baking the whole duck.

To implement the recipe, you will need:

  • duck;
  • 2 carrots and onions;
  • ½ head of garlic;
  • vegetable oil;
  • salt and favorite seasonings.

Sequencing:

  1. Duck is divided into pieces.
  2. Lean oil is poured into the ducklings, in which slices of the bird are fried.
  3. Vegetables are chopped in fairly large pieces, and garlic, sorted into teeth, is passed through a press.
  4. After crusting, the main product continues to stew for half an hour.
  5. Over time, the fat is drained, and a little water is added to the ducklings.
  6. After boiling the liquid, vegetables, salt and seasonings are thrown into the tank.
  7. The duck is stewed in slices of 1.5-2 hours, depending on the initial size of the carcass.

If you add a few apple slices along with the vegetables, the taste of the meat will acquire delicate notes.

Cooking in the oven

To cook the duck in the oven in slices, it is not enough to buy a quality product, you should also properly prepare the poultry meat.

Ingredients:

  • ½ kg of duck;
  • 5 g of mustard and nutmeg;
  • a pinch of black pepper and ginger;
  • some suneli hops, cinnamon and salt;
  • 50 ml of soy sauce.

Sequencing:

  1. The bowl mixes all the ingredients except meat.
  2. Part of the carcass is cut into pieces.
  3. Spacious containers combine meat and dressing.
  4. The duck in the marinade goes to a cool place for at least 1 hour, but better all night.
  5. Slices of the bird are placed together with the marinade in a refractory container, which is covered with a lid and sent to the oven (180 ° C) for 90 minutes.

To make the dish less greasy, the skin with fat is previously removed from the bird.

A simple recipe in a pan

Many housewives prefer not to acquire a duck because of the large amount of fat that remains in the ducklings. But with proper preparation, this bird can also be very tasty, so it’s worth a try.

It will be required:

  • 1 kg of duck;
  • 500 g of onion;
  • a stack of vegetable oil;
  • salt and spices.

Way of execution:

  1. The bird is divided into pieces, which are sent to the hot oil, where they are fried until golden brown.
  2. Chopped onions are poured to the meat pieces.
  3. The dish is cooked for 5 minutes under the lid over moderate heat.
  4. After that, the contents continue to be fried for another half hour with occasional stirring.
  5. The duck salts, seasoned and continues to languish with the lid open for about another 20 minutes.

Duck meat goes well with boiled friable rice.

Duck slices in a slow cooker

To cook a duck in a slow cooker, you need:

  • 1 carcass;
  • a stack of vegetable oil;
  • 250 g sour cream;
  • some flour;
  • salt and spices.

Stages of preparation:

  1. The carcass is cut and cut into pieces, which are salted and seasoned to taste.
  2. Then they are rolled in flour and fried in hot oil until golden brown, which will not allow the meat to lose its juiciness.
  3. The fried product is transferred to a slow cooker, where it is cooked for 60 minutes in the “Baking” mode. Before turning on the device, the duck is completely covered with boiling water.
  4. 15 minutes before the sound signal the bird is poured with sour cream.

Such a duck is good with vegetable salad or mashed potatoes.

How to put out a bird in a cauldron

To extinguish the duck faster and tastier, it is recommended to use cast-iron utensils with excellent heat-holding abilities.

Having prepared the inventory, you can proceed to the collection of products, of which you need:

  • duck carcass;
  • large onion;
  • 2 large carrots;
  • garlic head;
  • salt, pepper, sunnel hops and bay leaf.

Working process:

  1. The carcass is cut into portioned pieces, which are laid in a cauldron.
  2. The meat slices are covered with cold water and cooked for 30 minutes, during which ½ liquid should boil away, after which salt and seasonings can be added.
  3. At this time, peeled onions are cut into cubes and carrots are rubbed on a coarse grater.
  4. Vegetable slices are laid in a container where they cook for 25 minutes.
  5. The last to be shredded garlic.
  6. After 5 minutes, the duck can be served.

Time is approximate. If the bird is already not young, then before adding the garlic, it is worth adding boiling water and stew until the meat is fully cooked.

With apples

There is another way to cook the bird soft and juicy, with spicy notes. Even those who categorically refused ducklings would be delighted with such a dish.

To verify this, you must have at your disposal:

  • bird carcass;
  • 4 apples
  • 100 g of cherries;
  • 150 ml of dry white wine;
  • salt, pepper spicy herbs;
  • some lean oil.

The sequence of steps:

  1. The duck is divided into pieces from which excess fat is cut.
  2. The meat slices are rubbed with salt and spices, and then fried until a blush in a pan with butter.
  3. Fried meat is transferred to a baking sheet, on which slices of cut fat are already distributed.
  4. Slices of apples and cherry are placed on top (evenly).
  5. The workpiece is poured with oil from the pan and sent to the oven to bake for 60 minutes at 180 ° C.
  6. 15 minutes before being prepared, the meat slices are poured with wine.

When setting the table, you should definitely serve a bottle of exquisite table wine, which emphasizes the taste of ducklings.

Potato dish

Due to the excellent compatibility of ducklings with potatoes, you can not cook a meat dish and a side dish separately, but also combine them into a delicious treat.

To do this, you need:

  • duck;
  • a stack of soy sauce;
  • 2 carrots and onions;
  • ½ garlic head;
  • 4 potatoes;
  • salt and spicy seasonings.

The method of embodiment of the recipe:

  1. The carcass is divided into portioned pieces, which are laid out in a baking dish.
  2. A bowl of soy sauce and selected seasonings is prepared in the bowl.
  3. Vegetables are peeled and cut into large pieces.
  4. Cutting is distributed over the meat, after which the dish is watered with dressing.
  5. The mold is covered with a lid or foil and placed in a hot oven (180 ° C).
  6. The dish is baked for 1.5 hours.

In the absence of a special form, you can use a sleeve, the taste of the dish will not be affected.

This way you can use it to save time and more convenience. Duck cooked in slices is no less tasty than baked whole.

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