Savory Cauldron Duck Recipe

The most delicious, juicy, tender, appetizing — easy and simple! Duck in a cauldron turns out more flavorful than cooked in a saucepan. In addition, it is much easier to prepare — all products are stewed evenly, soaked in juices from each other. As a result, you will get a full-fledged, satisfying hot second course!
cook time: 1h 30 min
Owen Truitt
Savory Cauldron Duck Recipe

Nutrition Facts (per serving)

241
Calories
22g
Fat
6g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Onion 150 g
Salt to taste
Ground hot pepper to taste
Water (Boiling water) 200 ml
Potato 400 g
Carrot 200 g
Vegetable oil 6 tbsp
Duck 700 g

Recipe instructions

Step 1

Step 1
How to make a duck in a cauldron? Prepare your food. Wash the duck, dry it and cut into portions. Any part of the duck is suitable for this dish: fillet or with bones. Just first remove the duck tail (this is a triangle-shaped tail in the tailbone area). Additionally, I removed all skin and excess fat. If you don’t do this, the dish will be more satisfying. Pour vegetable oil into a cauldron and heat it over the fire. Fry the duck on both sides.

Step 2

Step 2
Wash, dry, peel and cut the potatoes into wedges. Remove the fried duck pieces from the cauldron and place in a separate bowl. In the same oil (or fat if you did not remove the skin from the duck), fry the raw potato wedges. If you take small tubers, you can leave them whole and they will look more impressive in the finished dish.

Step 3

Step 3
Place the fried potatoes in a separate bowl.

Step 4

Step 4
Wash the carrots, dry and peel. Cut into fairly large pieces. And fry in a cauldron on all sides. If the potatoes have absorbed all the oil, pour a little more into the cauldron.

Step 5

Step 5
Place the carrots in a bowl with the potatoes.

Step 6

Step 6
Peel the onions and chop them into half rings.

Step 7

Step 7
Fry the chopped onion in a cauldron until soft and slightly golden.

Step 8

Step 8
Pour more vegetable oil into the cauldron if necessary. Place potatoes and carrots in the cauldron as the first layer. Salt and pepper to taste.

Step 9

Step 9
Place fried onions on top of the vegetables.

Step 10

Step 10
Place the fried duck pieces on top of the onions. Salt them to taste.

Step 11

Step 11
Pour a glass of boiling water into the cauldron. And with the lid closed, simmer the dish over low heat for about an hour, stirring occasionally, checking that the dish does not burn, but at the same time, all the water has boiled away. Focus on your stove.

Additional rubrics

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