How to make roast duck with potatoes and recipe

First of all, wash the duck, cut it into pieces and blanch it, then wash the potatoes, peel and cut them into pieces and wait until they are medium-rare, and then put the potatoes in and simmer them with the duck over low heat.

The specific method of braising duck potatoes includes: chopping the duck meat into pieces, blanching to remove the fishy smell, then stir-frying on high heat, adding the cut potatoes, and then putting it in a pressure cooker with the ingredients to simmer for a while.

Duck braised potatoes are a home-cooked dish that everyone loves, and the fat duck and dense potatoes together make the taste really wonderful. Next, I will teach you how to make duck braised potatoes.

01 Half a duck is washed and chopped into pieces, this duck is very fat, it looks like pork.

02 Add an appropriate amount of water to the pot, add cooking wine and a few slices of ginger, add the duck meat and bring to a boil over high heat to remove the fishy smell.

03 Remove the blanched duck meat and control the moisture.

04 Peel and wash the green onion and cut into sections; Peel and wash the ginger and slice it; Wash the peppers and cut into cubes.

05 Add an appropriate amount of oil to the pot and sauté the seasoning and green onion and ginger.

06 Add the duck meat and stir-fry over high heat.

07 Add a little dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of cooking wine and stir-fry, add the chili pepper and stir-fry.

08 Add an appropriate amount of water.

9 Pour into a pressure cooker and bring to a boil over medium heat and simmer for 45 minutes.

10 Peel and wash the potatoes and cut into hob pieces.

11 Pour the duck meat pressed in the pressure cooker into the pot, add the potato wedges and bring to a boil over high heat, and simmer over medium heat for about 5 minutes.

12 After the duck is cooked, add an appropriate amount of salt and sugar to taste.

13 Remove from pan and serve.

Ingredients: 2 potatoes, 1 carrot, 1/2 duck, 10 grams of green onions, 10 grams of ginger.

5 grams of dark soy sauce, 10 grams of light soy sauce, 5 grams of sugar, 5 grams of salt.

Method 1: Peel the potatoes and cut them into hob shapes, and the carrots into hob shapes. Cut the duck into small pieces, blanch and set aside.

2. Put oil in the pot, after the oil is hot, pour in the chopped green onion and ginger slices, 3. Pour in the duck pieces and fry until fragrant, 4. Then add various seasonings and appropriate amount of water and cook for about 30 minutes. 5. Finally, pour in the carrots and potatoes and cook until soft.

Tip 1: After blanching the duck, you can remove the fish.

2. You can add an appropriate amount of cooking wine to also have the effect of removing fish. It's also good to use beer.

Steps:

1.Diced potatoes, sliced ginger and garlic;

2.Duck minced into small pieces;

3.Stir-fry the ginger and garlic slices until fragrant;

4.Pour the duck meat down and stir-fry;

5.Pour the potatoes down and stir-fry;

6.Let the water simmer for about 10 minutes;

7.When the water is almost dry, add the oyster sauce and salt to taste.

Ingredients: 650g duck, 700g potatoes

Excipients: appropriate amount of oil, appropriate amount of watercress, appropriate amount of Sichuan pepper, 1 piece of ginger, appropriate amount of dark soy sauce Steps: 1. Soak the duck in bleeding water.

2. Peel and wash the fresh potatoes.

3. Cut into hob blocks.

4. Prepare a spoonful of watercress, Sichuan pepper and ginger and cut them into pieces.

5. Put oil in the pot and cook until it is seven or eight mature, add watercress and other ingredients, stir-fry slightly, pour in the drained duck meat and stir-fry for five minutes.

6. Stir-fry evenly and add water to boil for 10 minutes.

7. Add the potato wedges and cook for 20 minutes.

8. It's burned.

9. Add a small amount of dark soy sauce to mix the color.

10. Serve and enjoy.

The ingredients that need to be prepared in advance include: half a fresh duck, 5 small potatoes, 2 carrots, small pieces of ginger, 2 garlic, a little shallot, a small handful of green peppers, and a few dried chilies.

1. The first step is to cut the potatoes, carrots, green peppers and shallots.

2. Put water in a pot, bring to a boil, add ginger slices and duck meat, and remove the foam.

3. Heat oil in a pot, add duck meat, ginger and garlic, and stir-fry quickly.

4. Then add green peppers and dried chili peppers and stir-fry a few times.

5. Add the potatoes, carrots and water, cover and start to simmer.

6. Add shallots and salt before cooking.

7. Mix well and serve, so that the potato roast duck is ready.

The preparation of roasted duck with potatoes is as follows:

Method: 1 Wash the duck and cut it into pieces.

2. Boil the oil until it is hot, add the duck meat and ginger, stir-fry the garlic, 3. Fry until the color is golden, add water, and the water should overflow the duck meat!

4Then put soy sauce, star anise, and bean paste. Bring to a boil.

5Wash the potatoes, peel them, cut them into pieces, put them in a pot and cook them together, adding some water.

【Dish name】 Roast duck in a pot.

Cuisine】 Lu cuisine.

Features】 Crispy outside, fresh and tender meat, beautiful shape, good color and taste.

Raw materials] net duckling 750 grams. 30 grams of shredded fatty meat and a duck egg. 10 grams of soy sauce, 10 grams of green onions, 10 grams of ginger, 4 grams of refined salt, 20 grams of Shao wine, 5 grams of star anise, 3 grams of cinnamon, 3 grams of Sichuan pepper, 25 grams of flour, 25 grams of starch, 1000 grams of peanut oil.

Production process] wash the net duckling, cut it from the back, remove the duck's beak, put it in a pot and add water to boil, and cook until it is eight mature and take it out. Remove the duck bones (keep the duck feet), enlarge the bowl, add soy sauce, clear soup, green onions, ginger slices, refined salt, Shao wine, star anise, cinnamon, Sichuan pepper, cut off the duck head and duck paws for later use. Beat the duck eggs into the bowl, add flour, lake, flour and an appropriate amount of water to make a thick paste, pour half of it on the flat plate and smooth it, put the duck skin side up on the paste in the plate, and then evenly spread the egg batter in the bowl on the duck surface.

When the wok adds peanut oil to the heat (about 200), slowly drag the duck from the plate into the oil, remove and drain the oil when both sides are golden brown, and then cut the strip with a length of 4 cm and a width of 25 cm, and then chop the duck head in half, and put it into the original shape together with the duck paws.

1.Remove the blood: Put the duck meat in a pot with cold water and cook over medium heat, and drain when the blood comes out.

2.Duck meat into the pot and stir-fry: pour in the oil, after the oil is hot, add garlic, ginger slices, dried chili, star anise, cinnamon, pepper and stir-fry, and pour in the duck pieces after the fragrance wafts out.

The stir-fried duck pieces in this link are very important, so be sure to stir-fry. This time it's a whole duck, and it's hard to stir-fry. When the duck meat is slightly browned, add cooking wine, soy sauce, vinegar and continue to stir-fry, and then add a small amount of water and put in the bean paste.

If you don't add a small amount of water, the inside of the pot will be relatively dry, and it will be easy to paste the pot with bean paste. So I chose to add a little water first.

3.Add water and simmer: After the duck pieces are stir-fried in the pot to taste, add water, and then add salt. Bring the heat to a boil, then simmer on low heat for about 5 minutes.

4.Add the potatoes: Add the potato wedges when the duck is cooked to 7 medium rare. At this time, it is also possible to consider whether to add more salt according to the saltiness of the soup. Cover the pot and simmer. By the time the soup was almost finished, the potatoes were flavorful, and the duck meat was almost cooked.

5.Remove from heat and serve.

Fry the potatoes in piping hot oil until golden brown, then scoop them up. Then put the duck meat in a pot, add salt, soy sauce, ginger slices, and garlic and fry for 3 to 5 minutes, then add water and simmer for 15 minutes, then put the potatoes in the duck and cook for 5 minutes.

Marinate the duck in advance before roasting it, so that it tastes good! Add a little beer to the stew to make it fragrant. The potatoes will naturally be battered by then.

<>2. When buying fresh duck meat supermarket, ask for help chopping into blocks, not too small, because there are many duck bones, too small pieces of small bones will affect the taste after cooking, come back and wash, drain the water, put in the auxiliary materials and mix evenly, seal it with plastic wrap, marinate for more than five hours, and put it in the refrigerator when the weather is hot.

3. Cut the potatoes into hob pieces, the blocks are slightly larger, and the pieces are too small to break when cooked. After cutting, mix it with a little salt, or cut it directly and put it in the duck to burn it so that it will not change color.

4. Put the duck meat directly when the pot is heated, and there is no need to put oil, because the essence of duck meat is more. Stir-fry all the way in the pan.

5. Don't pour out the marinated soup, and add it to simmer when you want to add water.

6. The fried duck will make the meat tight and discolored, and the fragrance will come out.

7. After the meat becomes fragrant and tight, add the potatoes, stir-fry a few times, and then transfer to the pressure cooker.

8. Transfer to the pressure cooker, add the marinated soup, and add a small bowl of water.

9. The water added is one-third of the duck meat, the water is more, the meat will become tasty, become light, after mixing, the pressure cooker will simmer for five or six minutes, not more than ten minutes, in fact, smell the potato after the gas, it will be OK, the stewing time will be long and the paste will burn, and the taste is not enough for a short time and is not cooked.

Ingredients: Appropriate amount of duck leg and appropriate amount of potatoes.

Appropriate amount of green onion and appropriate amount of ginger.

Garlic to taste, dark soy sauce to taste.

Cooking wine to taste vinegar.

end procedure.

1. Chop the duck leg into small pieces and blanch well.

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2. Cut the green onion, ginger and garlic and set aside.

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3. Cut the potatoes into hob pieces and fry them in an oil pan.

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4. Remove the fried potatoes from the pan and set aside.

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5. Stir-fry the shallots, ginger and garlic in a frying pan and fry the duck pieces, add dark soy sauce, cooking wine, vinegar and salt, add water and simmer for 15 minutes.

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6. Add the potato cubes and simmer for another 15 minutes to reduce the juice.

Duck meat is a delicious ingredient, is the main raw material of a variety of delicious dishes, but also a high-quality food for people to tonic, the nutritional value of duck meat is similar to that of chicken, the fat content is moderate and the distribution is relatively uniform, duck meat is especially suitable for summer and autumn food, not only to supplement the excessive consumption of nutrients, but also to get rid of the discomfort brought by summer heat to the human body, today I recommend a potato duck to you.

Ingredients: 200g duck meat, 200g potatoes, 50g king oyster mushrooms, cooking oil, oyster sauce, green pepper, 1 carrot, green onion, ginger and garlic, salt, appropriate amount of monosodium glutamate, cooking wine.

Method: 1. Handle the ingredients, cut potatoes, oyster mushrooms and carrots into small pieces, cut the duck meat into small pieces and marinate them in cooking wine in advance to remove the flavor, and chop the green peppers, green onions, ginger and garlic.

2. Heat the pan, put a little cooking oil, add garlic and ginger and stir-fry a few times, then add the duck meat and stir-fry to change color, continue to put king oyster mushrooms, potatoes, and oyster sauce and stir-fry evenly.

3. Pour in water, simmer the ingredients over low heat, add green peppers, carrots, salt, and monosodium glutamate when the soup is thickened, stir-fry until broken, put chopped green onions before getting out of the pot, and stir-fry evenly to put it on the plate.

Tips: 1. Be sure to simmer slowly over low heat.

2. It is also replaced with chicken, potato chicken is also very good, and potatoes can also be replaced with konjac.

3. Pay attention to the bottom of the pot when stewing, don't stick to the pot.

A delicious dish of potato duck is ready, simple and easy to use, the potato glutinous taste, the duck meat is mellow and fragrant, the nutritional value is also high, and friends who like it also make one.