Braised Duck with Potatoes
A hearty, fragrant dish of duck and potatoes. A great hot meal for the whole family. The potatoes cook right along with the meat, so there's no need to make a separate side dish.
Cooking method
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Step 1:
How do you make braised duck with potatoes? Gather all your ingredients.
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Step 2:
Cut the onions into quarters and slice them thin.
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Step 3:
Shred the carrot on a coarse grater.
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Step 4:
Sauté the onion and carrot in the oil, about 5 minutes over low heat.
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Step 5:
Add the sour cream, salt, and black pepper to the vegetables and stir.
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Step 6:
Cut the duck into pieces of the size you want.
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Step 7:
Lightly brown the duck in oil, then add the meat along with its fat to the vegetables.
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Step 8:
Cut the potatoes into sticks.
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Step 9:
Add the potatoes to the mixture.
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Step 10:
Braise the duck and potatoes, covered, over low heat for about 50 minutes. If the liquid cooks down too far, add a little hot water so the meat and vegetables don't scorch. Serve the finished duck and vegetables with fresh herbs.
- Any oil is only good up to a certain temperature — its smoke point, where it begins to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which oils are better avoided altogether, read here.
- If you use ready-made spice blends, always read the ingredient list on the package. These blends often already contain salt, so account for that or you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Duck of the II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
