Duck Roast with Potatoes and Porcini Mushrooms in Pots
A wonderful hearty dish. Chicken can be used as a base instead of duck meat, however the taste will change. Frozen mushrooms are used in this recipe; an assortment of wild mushrooms can also be used. The listed ingredients fill 4 pots (with a volume of 300–500 ml).
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- ducks 1 kg
- potato 700 g
- porcini mushrooms 200 g
- sliced tomatoes 300 g
- onion 150 g
- garlic clove 3-4 clove
- dried herbs 1 tbsp
- ground sweet paprika 1 tbsp
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 19
Cut the duck.
Step 2 of 19
Finely chop the onion.
Step 3 of 19
Mix the tomatoes with garlic passed through a garlic press.
Step 4 of 19
Stir.
Step 5 of 19
Add the herbs and paprika.
Step 6 of 19
Stir.
Step 7 of 19
Add salt and pepper.
Step 8 of 19
Stir.
Step 9 of 19
Brown the duck pieces in vegetable oil. Season with salt and pepper.
Step 10 of 19
Cover with a lid. Cook for 10–15 minutes.
Step 11 of 19
Flip the meat. Brown on the other side for 5–10 minutes (without using a lid).
Step 12 of 19
Sauté the onion in vegetable oil.
Step 13 of 19
Add the mushrooms, season with salt and pepper. Fry for 10–15 minutes.
Step 14 of 19
Cut the potatoes into sticks or cubes.
Step 15 of 19
Distribute the potatoes among the pots.
Step 16 of 19
Place the duck on top.
Step 17 of 19
Add a layer of onion and mushrooms.
Step 18 of 19
Top with tomatoes.
Step 19 of 19
Cover with lids and place in the oven. Bake at 180 degrees for 1 hour.