Smoky Fire-Cooked Duck with Onions

The most delicious, appetizing, with a smoky aroma! Treat your loved ones to a stunning dish cooked over a fire. Homemade duck turns out juicy, bright and unique! Simple and amazingly delicious!
cook time: 1h
Freya Ashford
Smoky Fire-Cooked Duck with Onions

Nutrition Facts (per serving)

343
Calories
32g
Fat
3g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Onion (medium size) 6 pc
Garlic (1 small head) 7 clove
Salt to taste
Ground black pepper to taste
Vegetable oil 100 ml
Greenery to taste
Duck 1.6 kg

Recipe instructions

Step 1

Step 1
How to make a duck in a cauldron over a fire? First prepare the bird. If you have a domestic duck, the finished dish will be incredibly tasty, but you can also use a store-bought carcass. So, pluck the domestic duck, gut it and singe off the remaining feathers and down. Wash the carcass thoroughly and dry. Cut the bird into small portions. If your duck is frozen, it should be defrosted at room temperature in advance.

Step 2

Step 2
Prepare the remaining ingredients needed for the recipe. Peel the onions and garlic, rinse in cold, clean water and dry with paper towels. The amount of onion and garlic can vary according to your taste preferences.

Step 3

Step 3
Chop the onion into thin rings or half rings. Chop the garlic as desired. These can be very small pieces, or larger ones.

Step 4

Step 4
Light a fire and set up a cauldron.

Step 5

Step 5
Pour vegetable oil into the cauldron and wait until it warms up well. Using a slotted spoon, coat the edges of the cauldron with hot oil. Send the duck to roast.

Step 6

Step 6
Stirring constantly, cook the meat over high heat until it is browned.

Step 7

Step 7
Add half the chopped onion and all the garlic to the duck. Add salt to taste. Stirring, fry everything together for about 5 minutes. When the onions turn golden, reduce the flame of the fire (remove a few logs from under the cauldron). Pour a little water into the cauldron (literally half a glass or a little more), cover the cauldron with a lid and simmer the duck with onions over a low fire until the meat is cooked. The recipe used young duck, so 20 minutes was plenty.

Step 8

Step 8
Next, open the lid. If there is any liquid left in the cauldron, evaporate it. Throw wood into the fire. Add the remaining onions and your favorite seasonings to the duck. Ground black pepper is ideal. Stirring constantly, cook the duck for about five more minutes. The onion will become a little softer and acquire an appetizing shade. Sprinkle the finished dish with fresh herbs.

Step 9

Step 9
Serve while itʼs hot!

Additional rubrics

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