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Duck with Mushrooms and Potatoes in a Guvec

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Duck with Mushrooms and Potatoes in a Guvec
Image: Yordanka Kovacheva
1 / 7
20 min.
190 min.
210 min.
"We wanted to eat something different and the result is a duck with mushrooms and potatoes"


  • duck meat - 1/2 duck or 3 - 4 legs
  • oranges - 1 large orange
  • potatoes - about 12 - 15 pcs. (small, fresh)
  • field mushrooms - 10.5 oz (300 g)
  • garlic - 1/2 head
  • black pepper - by taste
  • rosemary - 1 tbsp. (dried)
  • white wine - about 4/5 cup (200 ml)
  • parsley - 1 generous pinch (dried or freshly chopped)
  • salt - by taste

How to cook

For the recipe you need greasy chunks of a duck meat. For this reason, I usually use 1/2 duck, I break it down and the greasy parts will serve me perfectly. If you use duck legs, you will need an additional at least 7 oz (200 g) of duck meat chunks.

They are placed on the bottom of a guvec (clay pot) of 1.2 gal (4.5 liters). Arrange the meat on top, sprinkle it with a little salt and freshly ground black pepper and between it and on top, place the orange slices, along with the peel.

Cover the food with 2 cups of water.

Cover the guvec and put it in a non preheated oven, which is heated to 390°F (200°C). After 20 minutes, counted from the moment of reaching this temperature, the oven is reduced to 320°F (160°C) and left for 2.5 hours.

The meat should be almost covered by the melted fat mixed with the water. The method is a bit like confit, but not quite, because duck fat is mixed with water, then with wine, as well as with various flavors. However, the result is also quite similar and the meat acquires an appearance of confit.

When you lift the lid and the legs are fully cooked (the meat falls straight from the bone), remove the orange slices, which are on top, add the mushrooms - cleaned and coarsely chopped and add the whole potatoes, without peeling them.

We're not using the smallest fresh potatoes, but use ones according to the size of yours and the portions you want to have. Add the garlic cloves - peeled. Mine were huge, so I split them in two, but usually whole ones are added.

Season with salt, pour the wine and season with rosemary and parsley. The products must be almost completely covered.

Put the duck with potatoes in the oven on low heat again and cook, until the potatoes and mushrooms are ready and after 40 minutes they should be completely ready. It is cooked slower on low heat, but it turns out much tastier.

Leave the cooked guvec in the oven with the door open for 15-20 minutes before serving it.

When serving duck meat with mushrooms and potatoes in a guvec, the sauce is added, but only a little - it should keep in mind that it is quite greasy, which, of course, is due to the duck fat.

Enjoy your meal!


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