Duck Stewed in Its Own Juices
Tasty, fragrant, juicy duck with vegetables!!! So delicious, filling, and wholesome!
Cooking method
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Step 1:
Get your ingredients ready. Peel the vegetables. Wash the duck well and pat it dry with paper towels.
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Step 2:
Cut the duck into serving pieces.
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Step 3:
Cut the carrots into rounds and the onion into half-rings.
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Step 4:
In a braising pot (or Dutch oven), build up layers: pieces of duck, then salt, pepper, bay leaves, and a little of the vegetables. Repeat the layers until all the ingredients are used up.
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Step 5:
The top layer should be vegetables. Cover and set over the heat. Let it bubble over high heat for 4–5 minutes.
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Step 6:
Then lower the heat and simmer, covered, for 1 hour 30 minutes. Stir occasionally.
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Step 7:
After an hour and a half, the juicy, fragrant duck in its own juices is ready.
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Step 8:
Serve with the vegetables that stewed along with the meat. So delicious! Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Duck, grade II - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck, grade I - 405 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Pepper - 26 kcal/100g
