Stewed duck

Name: Stewed duck
Total time: 2 h
Yield: 12
Cuisine: European, Russian
Ingredients: Duck - 2000 g; Onions - 200 g; Potatoes - 400 g; Garlic - 15 g; Bay leaf - 5 g; Nutmeg - 2 g; Paprika - 1.5 g; Allspice peas - 6 g; Vegetable oil - 51 g

Cookinero 20 Sep 2025

5020

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.

How to cook Stewed duck

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.

Stewed duck - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of poultry instead of duck?

Yes, you can substitute duck with chicken thighs or legs for a similar stewed dish. Keep in mind that chicken may cook slightly faster and has less fat, so you may need to adjust the initial frying time and add a bit more oil.

How should I store leftovers and how long will they last?

Store the stewed duck in an airtight container in the refrigerator for up to 3-4 days. Ensure it has cooled to room temperature before refrigerating to maintain food safety.

Can I make this recipe in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, after lightly browning the duck, transfer everything to the pot and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for the first step, then pressure cook on high for about 35-40 minutes after adding the vegetables and water.

What are some good side dishes to serve with stewed duck?

This rich dish pairs wonderfully with buttery mashed potatoes, egg noodles, or crusty bread to soak up the flavorful sauce. A simple side salad or steamed green beans can provide a fresh contrast.

Can I freeze stewed duck?

Yes, stewed duck freezes very well. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

How can I make this dish lower in fat?

To reduce fat, after the initial frying step where the fat is rendered, carefully drain off most of the excess duck fat before adding the water. You can also skim any fat from the surface during the stewing process or after it has cooled and solidified.

What can I use if I don't have nutmeg or paprika?

If you're out of nutmeg, a pinch of allspice or mace can provide a similar warm note. For paprika, a small amount of cayenne pepper (for heat) or even smoked salt (for smokiness) can work, but use them sparingly as they are more potent.

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