Braised sauerkraut with duck in a slow cooker. Appetizing duck dishes in a slow cooker

Duck has been cooked since time immemorial. There are many different dishes from this bird, but duck dishes in a slow cooker are not yet very common. It's time to fix this and replenish your cookbook with delicious recipes.

Soups are an excellent option for preparing duck: pickles, borscht and hodgepodges are obtained from it simply excellent. By the way, duck meat goes well with sour foods, such as Antonov apples or, for example, sauerkraut. Duck with cabbage in a slow cooker is just what you need.

Duck stew with cabbage

It will take

• duck 700 g;
• white cabbage 800 g;
• sauerkraut 200 g;
• onions, carrots, potatoes, 2-3 pieces;
• spices, ketchup, sour cream, bay leaf.

Cooking

Cut the duck into portions and marinate for two hours in a mixture of spices, ketchup and sour cream.

Chop fresh cabbage and mix with sauerkraut. Add finely chopped onions and carrots.

Place the duck pieces in the multicooker bowl and lay the potato slices on top. Season with spices, allspice and bay leaf. Cover everything with a cabbage coat.

Cook the duck in a slow cooker for 2 hours in the "Stew" mode and 15 minutes in the "Baking" mode.

Cabbage in combination with duck, as it were, levels the fat content of its meat. For the following recipe, the use of duck, although not a classic, is a very successful combination.

Pilaf with duck in a slow cooker

It will take

• duck fillet with fat 500 g;
• vegetable oil;
• rice 400 g;
• carrots and onions, 2 pcs.;
• water 1 l;
• spices for pilaf, garlic.

Cooking

Set the "Baking" mode. Fry pieces of fat in vegetable oil until cracklings form, which are then removed. In the resulting mixture of oil and fat, fry the onion half rings until golden brown. Place the meat cut into pieces and continue to fry everything, stirring occasionally.

Cut the carrots into strips and send to the meat, a little later, spices and garlic. Change the mode to "Extinguishing". Pour the fried vegetables and meat with water. Prepare until the end of the regime.

Rinse the rice and put it on the prepared zirvak (broth), gently crushing with a spoon, in no case stirring. Thus, the broth lifts the fat up, and then, soaking into the rice, lowers it down, enveloping each grain of rice. Thanks to this, duck dishes in a slow cooker are crumbly and tasty.

After laying the rice, set the "Rice" or "Pilaf" mode and cook pilaf with duck in a slow cooker for 45 minutes.

Some housewives mistakenly believe that the more ingredients used in the preparation of the soup, the tastier the dish is. In fact, it all depends on the compatibility of the products, as well as on what broth this soup was cooked on.

There are soups that can be cooked without meat. This applies to pureed, cold and vegetarian soups.

Other soups are tasty if they were cooked in a rich broth. Duck soup with sauerkraut is one such dish.

Duck soup cooked without frying and tomato. In addition to sauerkraut, it contains only potatoes. Duck broth has almost no specific smell, and cumin and bay leaves make it very fragrant.

Duck meat is quite fatty, so to get 1.5-1.7 liters of rich broth, it is enough to take 300-350 g of fillet.

Such duck soup can be prepared the next day after the festive feast. It is satisfying, but does not cause heaviness in the stomach. Thanks to sauerkraut, the soup is an excellent tool in the fight against a hangover.

Duck soup with sauerkraut recipe

Dish: Main course

Total time: 2 hours 30 minutes

Ingredients

• 300 g duck fillet
• 300 g sauerkraut
• 300 g potatoes
• 5-6 black peppercorns
• caraway
• Bay leaf
• salt

Step by step recipe with photo

How to cook cabbage soup with duck meat and sauerkraut in a slow cooker

The duck fillet, which is sold in the store, is already cut into portioned pieces weighing approximately 150-250 g.

Defrost the meat slightly, rinse with warm water, cut across the fibers into thin slices. Put them in the multicooker bowl. Fill with cold water.

Select the soup function, set the cooking time to 2.5 hours.

Lower the lid. Bring the water to a boil. Be sure to remove the foam. Do not add salt to the broth, as sauerkraut is salty, and you can oversalt the broth.

Squeeze out the cabbage. If there is a lot of salt in it, first put it in a colander and rinse with cold water.

Cut potatoes into medium cubes.

After 2 hours from the start of cooking, put the potatoes in the broth.

When the broth boils again, put the cabbage.

Don't add the cabbage at the same time as the potatoes, as the acid in the cabbage will slow down the cooking time of the potatoes, making them less tasty.

Together with cabbage, put spices and spices: cumin, bay leaf, pepper.

Salt the soup about ten minutes before the end of cooking, tasting the broth.

Turn off the multicooker. Put chopped fresh or frozen dill.

Stir.

Pour sauerkraut soup with duck into a deep plate.

Bon appetit!

Duck with cabbage is a traditional dish of Russian cuisine, which is usually prepared in the villages for Christmas. It turns out amazingly tasty and satisfying. An excellent side dish is boiled potatoes sprinkled with dill and poured with melted butter. Let's take a look at duck recipes with you.

Duck recipe with cabbage

Ingredients:

• duck - 1 kg;
• white cabbage - 400 g;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• tomato paste - 1 tbsp. spoon;
• barberry - 2 teaspoons;
• water - 400 ml;
• bay leaf - 2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• black peppercorns - 6 pcs.;
• salt - to taste;
• basil.

Cooking

We thoroughly wash the duck and remove if there is any remaining plumage. Then we cut the carcass of the bird into small pieces and put them in a cauldron. Pour a little vegetable oil and fry the meat over medium heat for 15 minutes, stirring occasionally. After that, turn off the fire, drain almost all the resulting fat.

In the meantime, peel the carrots, rub on a medium grater, and cut the onion into half rings. Add vegetables to the meat, mix and continue to fry for 5-7 minutes. Then pour in half a glass of water, season everything with spices, put the barberry, bay leaf, cover with a lid and simmer for about 10 minutes.

We chop the white cabbage into strips, lightly knead with our hands and pour it into a common cauldron, adding salt and pouring the remaining water. Cover the pot with a lid and let it simmer for 20 minutes. To the finished duck with cabbage, add tomato paste and cook for literally another 3-5 minutes. We serve the dish on our own, or by preparing it for a side dish or buckwheat.

Duck with cabbage in a slow cooker

Ingredients:

• duck - 700 g;
• white cabbage - 200 g;
• sauerkraut - 800 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• spices - to taste.

Duck stew with cabbage in a slow cooker Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models - a very satisfying and tasty dish. Recipes for duck with cabbage for a slow cooker are delicious and simple.

Ingredients for duck with cabbage in a slow cooker:

• 1 kg duck;
• 1 kg of cabbage;
• 1 onion;
• 1 carrot;
• 150 g tomato sauce
• spices;
• salt;
• dill.

Duck in a slow cooker with cabbage: a recipe for cooking step by step

How to cook duck with cabbage in a slow cooker? You can use sauerkraut or fresh cabbage. chop into small pieces.

In what mode (program) and how much time is stewed in a slow cooker duck with cabbage

Turn on the "Baking / Frying" mode. Pour a little oil (vegetable) into the bowl. Roast the duck. Add onions, carrots and tomato sauce. Add shredded duck to roasted with vegetables. Salt everything, season with spices. Mix.

Turn off Baking. Set for 1 hour, the "Extinguishing" program. Duck with cabbage in a slow cooker is cooked before the signal. Add dill to the finished dish. Bon appetit!

Duck with cabbage in a slow cooker recipe video

Cooking:
1. Duck cut into portions.
2. Mix all the marinade ingredients in a separate bowl, pour the marinade over the duck pieces and refrigerate overnight.
3. Before cooking, shake off the marinade and brush the pieces with vegetable oil.
4. Put the pieces of duck into the multicooker bowl, close the lid and turn on the program "Multi-cook", set the temperature to 100 °C for 20 minutes. Fry the pieces, put on a plate.
5. Squeeze the cabbage, add a pinch of cumin. Wash the apples, remove the core and cut into slices, sprinkle with a pinch of grated nutmeg. Onion cut into thick rings.
6. Pour vegetable oil into the multicooker bowl and turn on the program "Fry" for 15 minutes. Stew the onion in the oil and juice remaining in the bowl after frying, stirring occasionally.
7. Add cabbage and apples, peppers to the bowl, mix with onions and continue frying until the end of the program.
8. Put the duck pieces on the cabbage. Close the lid and start the program "Extinguish", select mode "Pressure", set the time to 25 minutes.
Advice:
When preparing this dish, you can use fresh white cabbage. In this case, before stewing in cabbage, you need to add 1 tbsp. A spoonful of vinegar and salt to taste.