How long to fry duck

Fry duck breasts for 30 minutes over medium heat.

Fry duck legs for 35-40 minutes . Fry the pieces of duck

fillet for 20 minutes over medium heat without a lid.

How to fry duck legs

Duck legs – 4 pieces weighing half a kilo
Vegetable oil – 3 tablespoons
Ground black pepper – half a teaspoon
Curry – half a teaspoon
Salt – to taste

How to fry duck legs
1. Wash duck legs, rub with salt and spices.
2. Heat up the pan, pour in the oil.
3. Put the duck legs in a frying pan and fry over high heat for 15 minutes from 2 sides until a crust appears.
4. Reduce heat and pour in half a glass of water. Simmer the duck legs for 30 minutes over medium heat under the lid.

Tasty Facts

– Since the duck has dense meat, it is recommended to marinate the duck in spices, mayonnaise or marinade for 1-3 hours before frying, so that after frying the duck is juicy and soft. You can withstand a piece of duck or fillet in the following marinades (per 1 kilogram of duck):
– balsamic vinegar – half a glass, soy sauce – half a glass, salt and pepper – marinate the duck for 10 hours;
– salt, pepper, 4 tablespoons of mayonnaise – marinate for 2 hours;
– ginger root, 2 onions, half a glass of white wine and 1 teaspoon of vinegar, thyme, cloves, red pepper – marinate for 4 hours, stirring every hour;
– 1 lemon, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of mustard, 2 tablespoons of mayonnaise, curry and black pepper – heat the mixture until the honey dissolves and soak the duck in this marinade for 3 hours;
– 2 cups of Coca-Cola, half a glass of strong coffee, half a glass of vodka, apple cider vinegar – 1/4 cup, 3 garlic cloves and 2 onions – marinate the duck for 24 hours in the refrigerator.

– If the duck is with skin, then oil should not be added to the pan. The skin of the duck during frying will release a lot of fat, which will be enough for frying.

– For quick frying, it is recommended to take the largest and fattest parts – they will be softer without pickling.

– When choosing a whole duck, pay attention to the characteristics of the carcass – the legs should not be too short (otherwise there is a risk of buying a duck stuffed with hormones), the skin color is uniform, the smell is not sour.

– The duck is almost always sold with poorly scorched feathers, so it is recommended to scorch the duck before frying at home: using a gas stove, candles or matches. It should be substituted over the fire that place of the skin of the duck, where the pieces of feathers remained – and wait for them to be completely burned.

– If you bought a whole duck, the tail should be removed when frying, because when frying, it will have an unpleasant odor, which will saturate all other parts of the duck.

How to fry duck in pieces

Duck fillet – 300 grams
Onions – 1 head
Bulgarian pepper – 2 pieces
Tomatoes – 2 large tomatoes
Sour cream – 2 tablespoons
Vegetable oil – 3 tablespoons
Salt and pepper – to taste

Duck pieces in a pan
1. Heat the pan, pour oil, put the pieces of duck, salt, pepper and fry over medium heat without a lid for 15 minutes.
2. Peel and cut onions, add to the pan.
3. Then peel the bell pepper from seeds and stalk, finely chop and add to the pan.
4. Wash the tomatoes, remove the skin, remove the stalks, cut and add to the pan.
5. Stew the duck for 30 minutes, stirring occasionally.
6. Add sour cream, salt and pepper, mix well and heat for 3 minutes.

How to simply stew duck pieces

Parts of a duck with bones (wings, thighs, breast, back with meat) – 1 kilogram
Onion – 2 large heads
Garlic – 3 teeth
Bay leaf – a couple of leaves
Ground black pepper – 10 balls
Vegetable oil – 2 tablespoons
Greens – a few branches

How stew the duck in pieces
1. Wash the duck, if necessary, singe the feathers, if desired, remove the skin.
2. Chop the parts of the duck into large pieces.
3. Heat up a frying pan, pour in 2 tablespoons of oil.
4. Put the duck and fry it until golden brown for 7-10 minutes over medium heat without a lid.
5. While the duck is roasting, peel and chop the onion, chop the garlic.
6. Add onion and garlic to the duck, fry together for another 10 minutes.
7. Pour 1 cup of water into the pan, cover with a lid.
8. Stew the duck over low heat for 1 hour, stirring in the middle of the stew.
9. Serve the duck with a side dish (potatoes, rice, pasta), pouring over the sauce left over from stewing the duck.