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Russian cuisine typically bakes a whole bird stuffed with various fillings in the oven or in a duck pan. A step-by-step recipe will tell you how to make stewed duck pieces in its own juice. The main task is to buy a quality carcass. Pay attention to the freshness and youth of the bird. The most delicious ducks are about 3 months old. Frozen meat will also do. It needs to be defrosted in the refrigerator, and then at room temperature, then it will not lose its beneficial properties.

Step 1

Lightly fry the duck and melt the fat. Pour oil into the duck pan, heat it up and put the duck in to fry. The fat will come out of the meat for the first 10-15 minutes, so do not cover the pan. Then cover with a lid and simmer the duck for another 15 minutes.

Step 2

Cook the duck with the vegetables. When the meat is stewed, add boiled water so that it completely covers all the pieces of duck. After a couple of minutes, the water will start to boil and foam will appear. Remove the foam and add chopped vegetables (onions, potatoes, garlic) to the duck pan. Add nutmeg, paprika and bay leaf. Cover with a lid and leave the duck to stew for 1.5 hours on low heat.

Step 3

Add the remaining spices. 10 minutes before the end of cooking, add pepper and salt to taste. Let the stewed duck meat sit for another 5-7 minutes after cooking.