Servings: 5
Cooking time: 3 hours 20 minutes

Recipe Description

On today's menu we have stewed duck in a slow cooker. The meat of this bird is healthier than chicken, has a pleasant taste and a slightly specific smell. It will take much longer to cook the duck, because it is real meat, grown naturally.

What can you cook from duck? It is used to make roasts, stews and excellent borscht. In addition to all of the above, this bird, of course, is baked whole with various spices, oranges, apples, and so on.

My duck turned out to be too big for the multicooker bowl and, without thinking twice, my husband and I decided to cut it into pieces and spread the pleasure over several times. Having frozen the remaining parts, for today's dish I chose a delicious leg and a piece of brisket.

To cook stewed duck in a slow cooker you need:

• Duck – 500 grams;
• Vegetable oil - 2 tbsp. spoons;
• Carrot;
• Onion;
• Garlic – several cloves;
• Potatoes – 1 kg;
• Salt, pepper - to taste;
• Bay leaf.

Cooking step by step:

So, take the prepared duck pieces and rub them a little with salt and your favorite spices. I only used salt and ground black pepper. We leave the meat to lie in the refrigerator for several hours, if there is time for that.
Now turn on the multicooker and pour some oil into the bowl. During the frying process, the duck will release a lot of its fat, so you need very little oil.
Place the pieces of meat and cover with a lid. Set the “Baking” program for 40 minutes. This time will be enough for the duck to fry.

Peel the onions and carrots. Cut the onion into cubes and grate the carrots. Pour these vegetables into the slow cooker and continue cooking without disturbing.

After 40 minutes, add a large cup of water and switch to the “Stew” mode, time 2 hours.
If you think it's too long, you can reduce the cooking time, but take the time to test the meat for toughness.
My duck was braised and roasted for about three hours and was tender enough, even for my youngest, who is only 3.5 years old.

While the stewing program is running, you need to peel and cut the potatoes. After the signal, pour it into the bowl and, if desired, add water to the top. Add salt, bay leaf and garlic. We set the “Baking” mode for 40 minutes and wait for the result.

15.02.2018

Stewed duck in a slow cooker in pieces and with vegetables, in sour cream and cream sauce - there are a huge number of options for preparing the meat of this bird. And the kitchen assistant will turn the culinary process into pure pleasure! Don't believe me? Let's try!

Good culinary traditions are always held in high esteem!

Stewed duck pieces in a slow cooker have already become a classic of the culinary genre. You can prepare it in several ways. Let's look at two of the most successful of them.

Recipe No. 1: classic

Let's look at how to cook duck in a slow cooker in the easiest way. The main thing is to cut the bird correctly. To do this, you should arm yourself with kitchen scissors. Under no circumstances should you chop the carcass with a knife.

Compound:

• 0.5 kg of duck meat;
• carrot root vegetable;
• refined vegetable oil;
• salt;
• freshly ground pepper.

Preparation:

Advice! When carving a duck, trim off the fat. But don't rush to throw it away. Place the fat in a bag and place it in the freezer. You can use it to fry potatoes and prepare other dishes.

Recipe No. 2: in sour cream sauce

In sour cream sauce, poultry meat turns out juicy and incredibly tender. Believe me, even the most capricious gourmet will not resist this dish!

Compound:

• duck carcass;
• refined vegetable oil;
• salt;
• 250 ml sour cream;
• freshly ground pepper;
• 3 tbsp. l. flour.

Preparation:

1. Wash the duck carcass and dry it.


2. Transfer the duck meat to the cauldron. Add salt and freshly ground pepper and stir.
   
3. We will fry the duck in a frying pan. Let's warm up the oil.
4. Roll the pieces of meat in sifted flour and place in a frying pan.
   
5. Fry the poultry meat on all sides until a beautiful golden brown crust appears.
   
6. Now we send the duck to the multicooker container.
   
7. Add boiling water. It should cover the poultry meat completely.
   
8. Set the “Baking” option. Cook the duck for an hour.
9. Fifteen minutes before the end of the cooking process, add sour cream and stir. If necessary, add salt to the duck.
   
10. Serve the duck with assorted vegetables.

Advice! To get rid of the specific smell of duck meat, pour it with a cold decoction of lemon peels. Or you can soak the carcass in water with added salt and seasonings.

Duck fillet is easy to prepare, especially if you use a multicooker. It can be stewed in different sauces - creamy, sour cream, soy. This dish is served with any side dish.

Compound:

• 0.7 kg duck fillet;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. mixtures of herbs - coriander, dill, basil;
• 1.5 tbsp. l. mustard;
• refined vegetable oil;
• freshly ground pepper.

Preparation:

1. Wash the fillet (it’s better to buy breasts) and dry it. Cut the duck meat into small portions.
2. Add a mixture of herbs, freshly ground pepper and mustard to the soy sauce.
3. Stir the marinade mixture until smooth and combine it with the meat.
4. Let the duck fillet marinate for half an hour.
5. Peel the onion and chop it as finely as possible.
6. Pour oil into a multi-cooker container and place the onion.
7. Activate the “Baking” option. Sauté the onion for ten minutes.
8. Then place the duck fillet in the slow cooker.
9. Set the “Quenching” option.
10. Cook for 1.5-2 hours.
11. If you don't like meat with gravy, drain the juice released during the stewing process from the fillet (it can be used for other dishes). Fry the duck fillet for 15 minutes, setting the “Baking” option on the device.
12. Serve duck fillet with your favorite side dish.

Advice! There are pieces in the duck where there is very little meat and more bones. It is better to set them aside for preparing first courses.

And this dish does not require additional preparation of a side dish. Potatoes with duck meat are both filling and delicious!

Compound:

• 0.8 kg duck meat;
• 7-8 potato roots;
• 4-5 cloves of garlic;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. honey;
• spices;
• carrot root vegetable;
• purified vegetable oil.

Preparation:

1. Wash the duck carcass and cut it into portions.
2. Let's prepare the marinade: combine soy sauce with honey.
3. Add spices, freshly ground pepper and chopped garlic.
4. Stir the resulting mixture and combine it with pieces of meat.
5. Marinate the bird for an hour.
6. Pour oil into a multicooker container.
7. Lay out the duck pieces.
8. Activate the “Extinguishing” option. We will set the time to one hour.
9. We clean potato roots, carrots and onions.
10. Cut the potatoes into cubes, the carrot root into rings, and the onion into half rings.
11. Place the prepared vegetables in a multi-cooker container with the duck.
12. When the appliance notifies you about the end of the program, set the “Baking” option.
13. We prepare the dish for half an hour. If necessary, add salt to it.

On a note! Duck stewed with cabbage in a slow cooker turns out delicious. Pre-fry the poultry meat, combine it with potatoes, carrots, onions and cabbage. Moreover, cabbage can be added to the dish not only fresh, but also pickled. Simmer the dish until cooked, salting it, seasoning it with spices and adding tomato sauce to taste.

Duck is usually cooked for the holidays, as it is more filling and tastier than chicken meat. However, the cooking process takes a lot of effort and time. Duck in a slow cooker turns out juicy, tender, and kitchen appliances will simplify its preparation.

You will need:

• sunflower oil – 55 ml;
• one carrot;
• a bunch of parsley;
• salt – 10 g;
• one onion;
• three bay leaves;
• duck meat – 1.5 kg;
• six cloves of garlic;
• black pepper – 5 g;
• water – 150 ml.

Step-by-step preparation:

1. We wash the gutted duck carcass under the tap, cut it into small pieces, sprinkle with salt and pepper.
2. Chop the peeled onion into half rings and chop the carrots into small cubes.
3. Press the garlic cloves under pressure.
4. Pour oil into the multicooker bowl. We set the kitchen utensils to the “Frying” mode. Wait for the oil to heat up, then lay out the duck pieces and sauté on both sides for 10 minutes.
5. Finely chop the washed bunch of parsley and add it to the meat. Add onions, garlic, carrots. Cook the ingredients for another 5 minutes without closing the lid.
6. Pour water over the vegetables and meat and continue cooking in the “Stew” mode for 2 hours.
7. When the slow cooker notifies you that the cooking process is complete, check that the meat is tender by piercing it with a fork.

Pilaf recipe

Grocery list:

• salt to taste;
• onions – 2 pcs.;
• water – 750 ml;
• duck – 2 kg;
• garlic cloves – 4 pcs.;
• rice – 190 g;
• special seasoning for pilaf – 10 g;
• three carrots;
• oil for frying.

Cooking duck pilaf in a slow cooker:

1. Cut the duck meat into small slices.
2. Salt them on all sides and send them to fry in the slow cooker, turning on the “Frying” mode. Cook the meat for about 15 minutes until golden brown.
3. Roughly chop the onion and add it to the duck. Fry for another 10 minutes, add spices and stir.
4. Grind the carrots and add them to the rest of the ingredients, cook for 10 minutes.
5. Pour in boiling water and continue cooking in the “Stew” program for 40 minutes.
6. As soon as the time is up, add washed long-grain rice and cook, switching the old mode to the “Pilaf” program for 20 minutes.
7. At the end we add garlic cloves for a spicy aroma.
8. Mix the food and serve.

How to cook with prunes

The rich taste of duck meat goes well with the sweet, delicate taste of prunes.

Recipe Ingredients:

• water – 0.4 l;
• vegetable oil – 15 ml;
• prunes – 0.1 kg;
• onions – 70 g;
• salt - to taste;
• duck meat – 850 g.

How to cook duck:

1. We chop the bird carcass into pieces; the thin skin does not need to be removed.
2. Place the duck in the multicooker bowl, add oil and begin frying on both sides until the meat has a golden hue.
3. Place the prunes in a bowl of hot water for 5 minutes.
4. Rinse the dried fruits with clean water in a colander.
5. Chop the peeled onions into half rings and add them to the meat.
6. After two minutes, add whole or cut into 2 parts prunes.
7. Fill all the ingredients with hot water, add salt, black pepper and close the lid.
8. We cook the dish for an hour in the “Stew” program, then switch the option to “Baking” and wait another 20 minutes.
9. Serve the delicious aromatic dish with any side dish.

Duck with apples in a slow cooker

Required ingredients:

• one pinch of oregano;
• poultry carcass – 1 kg;
• black peppercorns – 5 pcs.;
• five apples;
• crushed black pepper - to taste;
• bay leaf – 2 pcs.;
• onion – 1 pc.;
• salt to taste;
• water – 1 l.

Algorithm of actions:

1. We cut the finished bird into pieces; it will not fit entirely in the slow cooker.
2. Cut the washed sweet and sour apples into two parts, remove the seeds and hard core.
3. Cut the onion into half rings.
4. Rub the chicken with a mixture of seasoning and salt and place in a slow cooker.
5. Add the second layer of onions, followed by apples.
6. Add bay leaves and fill with water.
7. Prepare the dish by turning on the “Stew” program for 90 minutes.

In Beijing

You will need:

• sugar – 15 g;
• duck meat – 2 kg;
• apple cider vinegar – 18 g;
• honey – 100 g;
• salt to taste;
• sesame – 25 g;
• pepper to taste;
• soy sauce – 150 g;
• vegetable oil – 40 g.

Step-by-step instruction:

1. We start by making the sauce. To do this, combine soy sauce and sesame seeds, pour in vegetable oil, add sugar, salt, vinegar and pepper.
2. Place the homogeneous mass of sauce in the refrigerator.
3. We wash the duck carcass under the tap, rub it with salt, put it in the sauce and close it in the refrigerator for 12 hours.
4. As soon as the time is up, pour boiling water over the carcass and wipe dry.
5. Cut the meat into several parts.
6. We treat the multicooker bowl with oil and put duck pieces into it, each of which is greased with honey.
7. Fry them on all sides, turning on the “Frying” mode, for 30 minutes.

With oranges

Main products:

• sunflower oil – 50 g;
• three onions;
• poultry meat – 2 kg;
• a pinch of black pepper;
• six oranges;
• salt to taste.

Algorithm of actions:

1. We cut the washed poultry into portions. It is better not to remove the skin from the duck, this will make the dish more tasty.
2. Sauté them in oil in a multicooker bowl until the duck pieces acquire a beautiful golden color.
3. Fill the meat pieces with water, add spices, salt and cook in the “Stew” program for about 40 minutes.
4. Cut the oranges into thin slices, do the same operation with the onions and place them on top of the duck meat.
5. We continue cooking in the “Baking” mode, time – 1 hour.

With vegetables

Main products:

• ginger – 10 g;
• broccoli – 60 g;
• poultry pulp – 0.6 kg;
• one bell pepper;
• ground black pepper to taste;
• green beans – 100 g;
• red onion – 1 pc.;
• two cloves of garlic;
• celery – 1 stalk;
• salt to taste;
• white wine – 160 ml.

Step-by-step preparation:

1. Cut the duck meat into small cubes.
2. Chop the onion into half rings, sort the broccoli into inflorescences, peel the pepper from seeds, caps and partitions and cut into strips.
3. Grind the ginger root on a grater and chop the celery into cubes.
4. Place pieces of meat on the bottom of the kitchen appliance and pour in wine.
5. Place beans, garlic slices on top, sprinkle ginger, pepper and salt.
6. Cook the delicious delicacy for 15 minutes in the “Stew” program.

Roast with potatoes

Potatoes go well with meat as a side dish. Try cooking both dishes together.

What to take:

• one carrot;
• duck meat – 0.3 kg;
• one onion;
• salt to taste;
• duck fat – 100 g;
• potato tubers – 0.5 kg;
• spices to taste.

How to prepare duck with potatoes:

1. Cut the peeled onion into half rings.
2. Cut the carrots into thin slices.
3. Melt cubes of duck fat in a slow cooker and put the kitchen appliance on heat. If you do not have such an ingredient, then simply replace it with sunflower oil.
4. First sauté the onion half rings in fat, and then add the carrots.
5. After 5 minutes, add the pieces of meat. Continue frying the ingredients, stirring them occasionally.
6. Chop the peeled potatoes into cubes and add them to the meat after 7 minutes.
7. Add seasonings to taste (this could be a mixture of black and red peppers or basil) and salt.
8. Throw in a bay leaf and pour in 200 ml of water.
9. All that remains is to put the multicooker on the “Stew” mode and wait 2 hours.
10. Taste the duck; if you find it tough, extend the cooking time by 20 minutes.

The most suitable vegetables are bell peppers, carrots, onions, garlic and tomatoes. In winter, to prepare this dish, you can use not only store-bought peppers, but also frozen ones. The pepper needs to be poured with warm water, and then cut into strips or cubes. You need to make puree from fresh tomatoes. To do this you will need a meat grinder or blender.

First, it is recommended to fry the meat in the appropriate program. This will allow the duck to become softer. And then you should simmer the meat for 2 hours, or longer. If desired, vegetables can be fried separately; they will become fragrant and soft.

Duck with vegetables can be prepared not only for everyday dinner, but also for serving at the holiday table. The meat turns out soft, you can eat it with potatoes, vermicelli, barley, bulgur.

Ingredients for cooking duck

1. Sweet pepper – 1 pc.
2. Duck – 700 g.
3. Sunflower oil – 20 ml.
4. Tomatoes – 2 pcs.
5. Onions – 1 pc.
6. Carrots – 1 pc.
7. Bay leaf – 1 pc.
8. Garlic – 2 teeth.
9. Drinking water – 400 ml.
10. Black pepper – 0.35 tsp.
11. Salt - to taste.

How to cook duck with vegetables in a slow cooker

You can take duck breast, or wings, thighs, drumsticks. Divide the bird into parts. Rinse the duck well under running water.

Activate the “Frying” mode, heat the oil. Place the duck pieces and fry, covered, for 15-20 minutes. You can turn the meat over while frying.


Now you need to prepare all the vegetables. Start by peeling the onions, carrots, garlic and tomatoes. Remove the seeds from the sweet pepper. Cut the onion into medium pieces, chop the pepper into small pieces.


Cut the garlic into slices, grate the carrots on a coarse grater. Grind the tomatoes using a blender. You can cut the tomato pulp into cubes.


Add all the prepared vegetables to the duck.


Pour warm water, add tomato puree, pepper, salt and add a bay leaf.


With the lid closed, cook the duck in the “Stew” program for 2 hours. There is no need to stir food during cooking.


Duck with vegetables is ready! It can be served hot, or left in the “Warming” option. The meat is soft and easily separated from the bone. Bon appetit!

Duck stewed with potatoes and vegetables in a slow cooker

Duck is very often cooked for the holidays. Everyday dishes from it also turn out very tasty. Cooking duck with vegetables in a slow cooker is not difficult. You can use different vegetables. Most often, duck is stewed with potatoes, cabbage and other vegetables. In our recipe we will cook with potatoes, carrots and onions.

What do we need

1. Duck – half a kilo
2. Carrot – 1 piece
3. Onion - 2 pieces
4. Potatoes – 4 tubers
5. Water – 1 glass
6. Garlic – 3 cloves
7. Lavrushka – 1 pc.
8. Ground black pepper - a quarter teaspoon
9. Salt - sufficient amount

Step-by-step preparation of duck stewed with vegetables and potatoes in a slow cooker

Cut the duck meat into portions. If you have duck fillet, cut into medium pieces with a knife; it is better to chop the meat with bones.

Place the chopped duck meat in a bowl and turn on the baking program for an hour and a half.

After half an hour, add the chopped onion.

Wash and peel the carrots, cut into strips and add to the onions and meat.

Add salt, spices, bay leaf. Pour hot water.

Close the multicooker and cook until the signal. After the signal, let the dish stand for 10 minutes and finish.

Duck stewed with potatoes and vegetables in a slow cooker is ready. Decorate with herbs, you can serve a fresh vegetable salad as a side dish and enjoy.

Duck with cabbage and vegetables in a slow cooker

Prepared by Tatyana in the Redomnd multicooker

I suggest cooking duck stewed with cabbage and vegetables in a Redmond slow cooker. For meat, it is better to choose duck legs, and for vegetables, potatoes and cabbage. The recipe is quite simple, but the dish turns out very tasty. The duck meat literally melts in your mouth.

What do we need

1. Duck legs - 4 pieces
2. White cabbage - half a head of cabbage
3. Potatoes - five tubers
4. Onion - 1 piece
5. Carrot - 1 piece
6. Laurel - 3 leaves
7. Mixture of peppercorns - 6-7 pcs.
8. Salt - sufficient amount
9. Hot water - 200 ml
10. Vegetable oil - 2 tbsp.

How to cook duck with cabbage and vegetables, stewed in a slow cooker

1. Prepare all the ingredients. Wash and peel the vegetables.

2. Wash the duck legs, remove feathers if any. Dry the legs with a paper towel. We make notches on the skin.

3. Grate the carrots on a coarse grater and chop the cabbage. Finely chop the onion. Cut the potatoes into wedges or cubes.

4. Turn on the “Frying” program, timer for 30 minutes. Place the chicken legs on a dry surface, skin side down.

5. Fry on both sides, then place the fried legs on a dish and fry the remaining legs.

6. Turn on the frying program again and fry the onions and carrots in duck fat. If there is not enough fat, add vegetable oil. oil.

7. Then add the cabbage, mix and cook for about 10 minutes until the cabbage becomes a little soft. Add salt.

8. Place duck legs on top of the fried vegetables. Add pepper and bay leaf.

9. Add potatoes and lightly salt. Pour a glass of hot water. Close the multicooker and turn on the “Stew” program for 2 hours.

10. After the signal, the duck with cabbage and vegetables, stewed in a slow cooker, is ready. Sprinkle with chopped herbs.

11. And serve.

The slow cooker is great for cooking duck.

In it, the dish cannot be dried out, burned or undercooked.

There is always the opportunity to rearrange the program, bring the bird to readiness in a different mode. How and with what is duck cooked in a slow cooker?

Duck in a slow cooker - general cooking principles

The duck carcass is washed, dried, and cut into pieces. This usually doesn't cause any problems. Cutting the carcass is easy with a kitchen knife; you don’t need to chop anything. You can purchase semi-finished lumpy duck products. They are also washed and dried.

To tenderize the meat, you can marinate the bird before cooking. Depending on the recipe of the dish, you can use only spices, or brines, marinades. Duck goes well with all vegetables, spices, cereals and even fruits.

You can prepare first and second courses from this bird in a slow cooker. Cooking duck soups has no special features; dishes are prepared in the same way as with any other meat. Stewing and frying duck has its own subtleties and deserves attention.

Stewed duck in a slow cooker with carrots and onions

A simple recipe for very tender and soft duck in a slow cooker, which is perfect for absolutely any side dish. You can serve this bird simply with fresh vegetables.

Ingredients

0.1 kg of onion;

0.6 kg duck;

0.1 kg carrots;

2 tablespoons of oil;

Seasonings.

Preparation

1. Rub the washed duck pieces with spices. You can simply pepper and sprinkle with salt. Leave for at least an hour.

2. Pour oil into the multicooker and turn on the baking mode.

3. Place the duck, onion cut into large pieces and also carrots.

4. Close and fry for twenty minutes. Stir occasionally.

5. Pour some water into the multicooker, 100-150 grams is enough.

6. Close and simmer for an hour. If the duck is not young, then the time can be added to 1.5-2 hours.

Duck in a slow cooker with potatoes

Recipe for another duck stew in a slow cooker. Its main advantage is that it does not require any side dish.

Ingredients

8 potatoes;

0.5-0.7 kg duck;

1-2 tomatoes;

Carrot;

Oil, spices, herbs.

Preparation

1. Cut the duck into pieces as appropriate. Place in a slow cooker with a couple of tablespoons of oil and fry on baking mode for fifteen minutes. Close the lid.

2. While the duck is cooking, you need to peel and cut all the recipe vegetables. You can grate the tomatoes or use a spoonful of tomato paste instead.

3. Add onions and carrots to the fried duck and fry together for another ten minutes.

4. Add tomatoes. If desired, you can add chopped bell pepper. Cook until the tomato darkens.

5. Add chopped potato tubers and add boiling water. The amount of water depends only on the desired thickness of the dish. You can prepare something like a soup or a thick stew.

6. Close and switch to extinguishing mode.

7. After an hour, open, add various spices, salt. Close again and leave for another quarter of an hour. We throw the greens at the very end under the lid or put them in plates when serving.

Duck in a slow cooker with cabbage

Recipe for stewed duck with white cabbage. This is a fresh vegetable, but you can replace it with sauerkraut or add some. The taste of the dish will be more interesting and brighter.

Ingredients

0.5 kg duck;

1 kg cabbage;

Onion head;

Carrot;

A glass of tomato juice.

Preparation

1. Throw the washed and cut into pieces poultry into a multicooker, pour in 50 grams of water and cook on stewing mode for half an hour.

2. Open, change to the baking program, add a little oil and evaporate the remaining moisture.

3. Add chopped onion and fry lightly.

4. Throw in grated carrots and fry together.

5. Chop the cabbage and add it to the duck. You can fry it or start stewing right away.

6. Pour in tomato juice. Or use diluted paste. You can grate a couple of ripe tomatoes.

7. Stir, close and set the “Extinguishing” mode again. We cook for half an hour.

8. Open, evaluate the duck for doneness, season with spices and simmer for another quarter of an hour.

Duck in a slow cooker with apples

There is no more famous accompaniment to duck than apples. This dish does not need to be cooked in the oven; a slow cooker also works great with it. A version of a tender and juicy stew.

Ingredients

1.2 kg duck;

2 green apples;

2 cloves of garlic;

Ginger, bay and other spices;

A couple of spoons of oil.

Preparation

1. Chop the garlic cloves and place in a bowl. Add grated ginger or a little dry powder, add pepper, salt and any other seasonings to taste. Grind everything together and add vegetable oil.

2. Wash the duck, chop into pieces and add the aromatic mixture to it. We process each piece well.

3. Transfer to a container and leave to marinate for at least three hours. It is advisable to grate the pieces the day before, it will turn out even tastier.

4. Wash the apples, cut them into slices, do not remove the skin.

5. Place the marinated pieces of poultry in a slow cooker, layering them with apples on all sides.

6. Pour in so much water that it barely covers the bird.

7. Turn on the extinguishing mode for two hours and wait for the coveted signal. Amazing duck with apples is ready!

Roast duck in a slow cooker

To prepare this duck, you can use the roasting or baking program. Either way the dish turns out.

Ingredients

1 kg duck;

20 grams of butter;

2 cloves of garlic;

50 ml soy sauce;

1 spoon of honey;

Seasonings.

Preparation

1. Wash the duck pieces, dry them and transfer them to a slow cooker.

2. Add 20 grams of oil, pour in half a glass of water and pre-cook in the stewing program for 40 minutes.

3. Open, turn on the frying mode and evaporate the remaining water. Cook the bird until soft.

4. Mix soy sauce with honey, add chopped garlic, grind the mixture well and season with spices. You can use seasonings for chicken or meat, they are suitable.

5. Pour the resulting mixture over the almost finished duck pieces and fry. Thanks to this mixture, a golden brown crust will quickly appear on them, and the bird will become incredibly tasty.

Duck in a slow cooker with prunes and orange

Another win-win combination of duck and fruit. The dish is aromatic, unusual, the bird turns out very tender. A whole but small carcass is used.

Ingredients

150 grams of prunes;

1 orange;

50 ml soy sauce;

2 onions;

Preparation

1. Cut the duck carcass into small pieces. Immediately discard the bony parts, they are suitable for soup. They will only take up space in the slow cooker.

2. Pour a thin layer of oil into the multicooker and set the baking mode.

3. Place duck pieces and fry on both sides.

4. Cut the onion into small cubes and add it to the fried duck.

5. Add prunes cut in half.

6. Peel the orange, cut it into any slices, and get rid of the seeds. We put it on the bird.

7. Pour in a glass of boiling water and simmer under the lid for an hour.

8. Open it, pour soy sauce over it, no need to add salt to the dish. But if you wish, you can throw in a few peas of allspice.

9. Place bay leaf on top and simmer until fully cooked. If the duckling was young, then it is enough to let the sauce soak into the meat, this is about 15 minutes. The old duck can be left for any time and stewed for another hour or even two.

Duck pilaf in a slow cooker

With duck, the pilaf turns out simply wonderful, fatty and aromatic. This bird goes perfectly with rice. Well, preparing a dish in a slow cooker is as easy as shelling pears.

Ingredients

0.8 kg duck;

2 cups rice;

4 cups boiling water;

0.4 kg carrots;

0.3 kg of onion;

1 tsp. seasonings for pilaf;

1 head of garlic;

2 bay leaves.

Preparation

1. The duck is quite fatty, so pour a thin layer of oil into the slow cooker and gradually render the fat out of the pieces of the bird. Turn on “Baking”.

2. Wash the bird and cut into pieces. Place in oil and fry until golden brown. This will take at least 20 minutes.

3. Peel the carrots. It is not advisable to use a grater. Using a regular knife, cut the root vegetable into medium-sized strips.

4. Peel the onion and also cut into strips. First, cut the onion in half, then chop it crosswise again.

5. Add vegetables to the fried duck and continue cooking. We do not change the mode.

6. As soon as the vegetables are fried, add spices for the pilaf.

7. Rinse the rice at least 5 times with cold water, strain out all the liquid from the cereal and pour it into the slow cooker.

8. Add boiling water and salt. We measure the water in the same glasses that were used for the rice.

9. Remove the top husk from the head of garlic and stick it into the center of the multicooker.

10. Throw in bay leaves and close.

11. We change to the “Pilaf” program, turn it on, wait for the signal for the end of cooking.

A duck carcass has a lot of bony pieces with virtually no meat on it. There is no need to put them in fried and stewed dishes; it is better to immediately discard them for soup.

If a lot of unnecessary fat was released when frying the duck, you can immediately collect it. Preferably before adding spices. You can also trim off the fat immediately when cutting the bird. In this case, you can put it in a bag and put it in the freezer, then use it for frying potatoes and for other dishes.

If you don’t like the specific aroma of duck meat, you can pour it with a chilled decoction of lemon peels. You can soak the bird in water with plenty of spices or marinate it immediately by adding salt.

Are there any feathers left on the carcass? The easiest way to get rid of them is to burn them. You can tar the carcass over a gas stove, set fire to paper, or over a candle. Then just scrape with a knife and rinse.