Duck in a slow cooker. A duck in a slow cooker is a delicious bird! Recipes for various duck dishes in a slow cooker: stewed and fried

Each hostess from time to time begins to think about the variety of menus for her family. It happens to me too. I sit and think - “what would I cook for dinner? we ate this, this too…” But nothing comes to mind. Then I just "stupidly" wander into the store, look at the meat counter and suddenly ... "Eureka!" That's exactly according to this scheme, it happened to me with a duck, or rather, with duck legs. And how deliciously my household ate them, I will not tell. You better try it yourself. A duck is cooked in a slow cooker with apples, garlic and many fragrant seasonings.

Ingredients:

• Duck legs - 4 pcs.
• Apples - 2 pcs. (large)
• Apple juice (or orange) - 200 ml.
• Garlic - 2-3 teeth.
• Bay leaf - 1-2 pcs.
• Cumin - to taste
• Coriander - to taste
• Curry - to taste
• Salt - to taste

Cooking duck in a slow cooker:

1. I prepared the legs of a duckling - I washed it (you don’t need to remove the skin), blotted it with a paper towel from moisture residue. I collected the rest of the components - apples, juice, garlic and further down the list. Apples and juice, if apple, best with sourness. As noted in the ingredients, orange juice is also suitable instead of apple juice. Of course, any of them is better to cook yourself. I'll put the apples aside for now and start marinating the duck.
2. I grind coriander and cumin in a mortar. Then I pour them into a deep bowl, where all four legs will fit. Pour curry and salt into the same bowl. Squeeze peeled garlic cloves through a press. I pour juice. The marinating mixture is ready. I carefully coat the duck pieces and leave them in the same bowl, covered with a lid, for about 3 hours (I put it in the refrigerator). During this time, I turn a few pieces. This is so that they are better saturated with marinade.
3. Next, I start cooking. I turn on the slow cooker (I cook in Redmond M60, power 750 W.) to the "Frying" mode. I would like to draw your attention to two important points. First, there is no need to add oil to the bowl, as duck fat will begin to “come out” and this will be enough. The second - DO NOT pour out the marinade from under the legs, as it will be used further. So, let's continue cooking. First, I take out two legs from the marinade. I put them in a bowl and fry them for 6-7 minutes on one side (I start frying from the side where there is more skin), then I fry them for the same time on the other side. After they are transferred to a plate, and I send the remaining duck legs to the bowl for frying.
4. As I fried the second batch, I return the first one to the bowl (I turn off the “Frying” mode). And I'm going to peel and cut apples.
5. I remove the peel from apples. I remove the core, of course. I cut the apples in arbitrary parts and lay them on top of the duck. I pour out the marinade, put bay leaves. If there is not enough marinade liquid, then I add a multi-glass of warm boiled water. I close the lid of the multicooker and set the “Extinguishing” mode in my model (the program is not aggressive without strong seething-boiling). In more powerful models, the "Lanning" mode is more suitable. The duck should languish for 2-3 hours (depending on the meat, that is, if the duckling is young, it will cook faster, if the bird is “old”, of course, the cooking time increases).
6. I hear the cherished signal of readiness, I check. This time I set it for two and a half hours and, in my opinion, everything is fine. I turn off the multicooker.

7. Duckling legs stewed with apples, served with rice. Savory, tasty, spicy.

Duck stewed in a slow cooker, It turns out just unusually tender and tasty. Be sure to try! Preparing is quite simple, thanks to the miracle technique. Duck can be served with boiled rice or potatoes.

Ingredients

To cook duck stewed in a slow cooker, you will need:

duck (any parts) - 600-700 g;

onion - 1 pc.;

carrots - 1 pc.;

vegetable oil - 1 tbsp. l.;

paprika - 0.5 tsp;

salt, ground black pepper, spices for poultry - to taste;

boiled water - 200 ml;

bay leaf - 1 pc.;

garlic - 2 cloves.

Cooking steps

Cut the duck into pieces, put in a multicooker bowl, pour in vegetable oil. Set the program "Frying" or "Baking" for 20 minutes. Sprinkle duck with spices and salt. During the frying process, the pieces of duck should be turned over.

After the end of frying, add the onion cut into half rings and the carrot cut into half circles into the multicooker bowl.

Salt and pepper everything, add paprika. Pour in hot water, set the "Extinguishing" mode for 1 hour 10 minutes.

My duck is young, so this time was enough for me. If the duck is "older", stew the meat for another 30-40 minutes.

10 minutes before the multicooker signal, add bay leaf and chopped garlic to the duck. Ready tender and tasty duck stewed in a slow cooker, serve with a side dish.

Enjoy your meal!

Since ancient times, it has become so customary that for the Christmas holidays and other important dates it was customary to bake duck with apples. This process could not be called fast, it was necessary to know the secrets of cooking in order for the duck to succeed and not be dry. This tradition is still observed to this day, only there are no stoves in modern houses and high-rise buildings, so the housewives adapted the classic recipe for cooking a Christmas duck with apples for a slow cooker.

Duck with apples in a slow cooker. How to choose the right duck in the market or in the supermarket?

Duck meat is fatty, so there is no mass cultivation of this bird on farms, and such meat is rarely found on sale in a supermarket. Unless you come across duck meat brought from neighboring countries. To say that such meat is not suitable is impossible. If it went on sale - all the rules are met. And we, the buyers, just have to choose the right product.

What you need to know in order to purchase quality products:

• look at the carcass: it should be elastic, and the skin should be shiny with a yellowish tint;
• skin - dense, thick, with fat;
• if you cut the meat with a sharp knife, in the cut it will be a dark shade, you can say that it is bright red. If you press the pulp with two fingers, the hole quickly disappears. The meat is elastic, keeps its shape well;
• pay attention to how well-fed the bird is - if it is round, well-fed, it will be juicy and very tasty when cooked. If the duck is very fat, overfed, it will no longer be so tasty and, moreover, it will give off an unpleasant aroma when cooked. Such poultry meat is not considered healthy;
• if in front of you, on the contrary, is a thin and poorly fed duck, the meat of such a bird will turn out to be tasteless and dry;
• ask the seller how old the bird is - if it is old, the meat acquires a different flavor. If young, it will be soft and cook faster. The optimal age of the bird for cooking any dishes is 6 months, just at this age a good fat layer is formed;
• if you have a frozen carcass in front of you, it’s impossible to say anything about the quality of the meat. To take or not to take, you decide. Only it is not known how many times such meat was thawed and frozen;
• if it is not possible or necessary to bake the whole carcass, we recommend paying attention to the poultry fillet. It is even easier to choose such meat, since its color is visible, it is possible to feel the aroma and check the product for elasticity.

Duck with apples in a slow cooker

There are many recipes that can be prepared in a slow cooker. And even a duck can also be made there, just not like in the oven. And this is not a minus, but a huge plus, because in the oven the poultry meat turned out to be dryish and tough, and in the slow cooker it will be soft and more juicy. The main thing is to responsibly approach the choice of a carcass - it is desirable that it fits in a multicooker saucepan.

List of everything you need for work:

• duck carcass not frozen - 1 kg or a little more;
• large onion - 1 pc. or two medium;
• sweet and sour apples - 5 pcs.;
• boiled or well water / from the filter - 1 liter or a little more;
• ground black pepper, sweet peas, salt - to taste;
• bay leaf - 2 pcs.

Let's start cooking a festive dish:

1. The most difficult job is the preparation of the carcass. If you don’t get the duck in the same form as we usually see on supermarket shelves, you will have to do everything yourself. To get rid of the feathers, you need to prepare a kettle of boiling water and a large bowl.
2. Put the duck in a bowl, pour boiling water over it, cover the bowl with a lid and leave for a few minutes to steam the duck. After such exposure, the feathers are easily removed, even the smallest ones. Only if you can’t pluck the duck by hand, use tweezers.
3. The water can be drained, the duck rinsed, dried, and then burned over the stove.
4. And then - gut. The main thing is to carefully remove the gallbladder so that it does not burst. If all this seems too complicated for you, we recommend looking for a prepared bird.
5. A whole duck for a large company in a slow cooker certainly will not fit, so we suggest cutting the bird into pieces. Fold the portioned pieces of meat in a container, rinse well under the tap. Drain the water and dry the meat with paper towels.
6. The bird is ready, now the apples: wash, cut into 2 parts to remove the core and cut each half into 2 or 4 parts, depending on the size of the fruit.
7. Onion - peel, cut into rings, and if the head is large - into half rings.
8. Pieces of poultry should be rubbed with a mixture of salt and pepper and put in a slow cooker. The second layer is onions, the third is apples. There is still a bay leaf left, just lay it right on top of the apples and fill it all with water. The water should be cold and completely cover the meat.
9. Everything, the preparations are completed, we proceed to the final stage: choosing a program and setting the timer. We cook using the "Stew" program, the cooking time of the bird is 1.5 hours. Just this time is enough to cook the most tender duck. The meat will be soft and juicy. If you want the meat to be less pliable, reduce the cooking time by 30 minutes.
10. That's it, the duck is ready, let it lie down in the slow cooker for now, and when the table is set and the guests are seated, all that remains is to bring in the signature dish of the festive table. Bon appetit!

Duck with apples and ginger in a slow cooker

Another variation of cooking poultry meat in a slow cooker, with duck ginger, you get an unusual taste. Juicy soft meat and moderately spicy - will not leave anyone indifferent.

Let's start cooking from the following products:

• duck carcass - 2 kg or portioned pieces of duck;
• sweet and sour apples - 1 kg;
• orange - 1 pc.;
• prunes (pitted) - 100 g;
• butter "Ghee" - 30 g;
• cognac - 1 tbsp;
• honey - 1 tbsp;
• ginger root - 25 g;
• round-grain rice - 1 cup;
• salt and spices - to taste.

Steps for preparing a festive dinner:

1. Let's start with the fact that we cook rice in a slow cooker: the "Rice / cereals / pilaf" mode. Rice must first be washed in several waters until the water becomes clear.
2. We cut the duck, cut into portioned pieces, quickly rinse under the tap, dry with paper towels and fry over high heat in a frying pan. We do everything quickly so that the meat grabs a beautiful golden crust and the juice does not flow out.
3. Prunes - rinse, soak in warm boiled water for a quarter of an hour.
4. Put the meat in a slow cooker, pour over the previously squeezed orange juice. Do not discard the skin, as you will need the zest of one orange.
5. We take a ginger root, the size is approximately 5 by 5 cm. Ginger must be grated on a fine grater.
6. Drain the prunes, squeeze out the excess liquid and cut the dried fruit into pieces.
7. Put the chopped ginger, prunes and orange zest into the bowl.
8. We set the desired cooking mode: “Extinguishing”, the timer must be set for 1.5 hours.
9. While the duck is being prepared, we already have a side dish, so without wasting time, we are engaged in decorating a festive dish. My apples under the tap, clean, remove the middle. Apples need to be cut into slices or rings.
10. Melt the butter in a water bath (or preliminarily in a slow cooker), add honey to the melted warm butter, mix and simmer the apples over very low heat (on the stove or in a slow cooker, but even before we put the rice to boil), for 5 minutes. Fragrant dressing is almost ready, it remains only to sprinkle the apples with cognac, mix.
11. The duck is ready, we make out a festive dish: in the center we lay out a pile of rice, pour over the fat mixed with orange juice during cooking, lay out the pieces of meat and apples. We decorate the finished dish with herbs or dried aromatic herbs before serving. We immediately serve to the table. Bon appetit everyone!

Duck with apples and cabbage in a slow cooker

This recipe uses sauerkraut, and it will act as a side dish. What will be the result - you will find out when you cook duck according to this recipe with us.

Let's get to work, but for now we suggest that you familiarize yourself with the list of ingredients:

• duck - 2 kg;
• sauerkraut - 300 g;
• champignon mushrooms - 200 g;
• sweet and sour apples - 4 pcs.;
• onions - 2 heads;
• pitted prunes - 100 g;
• homemade mayonnaise - 2 tbsp. or low-fat yogurt;
• vegetable oil (olive fruits in priority) - 1-2 tablespoons;
• spices and salt - to taste.

Stages of cooking poultry in a slow cooker:

1. Wash the duck, put it on a cutting board, check the insides and fat, if it is superfluous, it is advisable to cut it off.
2. Mix salt and pepper in a small bowl, add mayonnaise. Grate the bird with this mixture and refrigerate overnight.
3. Before you are going to cook the duck, you need to wash the prunes, soak for 15-20 minutes in warm boiled water.
4. Onions: peel, chop into rings, thinly, thinly, half rings can be used if the onion head is large.
5. Choose fresh mushrooms, wash, peel, cut into slices.
6. Pour a little oil into the multicooker bowl, turn on the “Frying” program, cut the mushrooms into large plates, fry the mushrooms and onions in oil for 10 minutes.
7. 3 minutes before the slow cooker turns off, open the lid and add chopped prunes (pitted!).
8. Preparation of apples: wash, peel. Cut each apple into 8 slices.
9. Duck stuffing: a layer of cabbage, a layer of apples, a layer of mushrooms and a little prunes. You can repeat if there is space left.
10. Use a strong nylon thread to sew up the bird and you can put the carcass in a slow cooker. Check beforehand whether the whole duck will fit in the bowl or choose a bird of a suitable size in advance.
11. We cook in the “Extinguishing” program for 1 hour, after the signal you need to turn the duck over, extend the program for 45-50 minutes, add a little water if necessary.
12. After completing the program, you need to check the meat, if it is not soft enough, extend the program for another half an hour. Total: we cook duck with apples in a slow cooker for 2-2.5 hours.
13. Then you need to carefully transfer the duck to a dish, rip open the abdomen, remove the threads. And then - as you like: cut into portioned pieces, transfer the filling to a separate dish. The filling - this will be a full-fledged side dish. We wish you success in cooking and bon appetit to everyone without exception!

Duck with apples and cranberries in a slow cooker

It is difficult to find such a carcass for guests so that it fits entirely in a slow cooker, so we choose a standard duck to cut it into portioned pieces.

List of everything you need:

• duck carcass;
• apples - 3 pcs.;
• juicy orange;
• potatoes - 8 pcs.;
• the bulb is white;
• sweet red onion - 1 pc.;
• liquid honey - 2 tablespoons;
• fresh cranberries - 100 g;
• black pepper, salt and cumin - to taste.

How to properly and tasty cook duck meat:

1. Duck must be rinsed under the tap, dried and cut into pieces.
2. Each piece must be rubbed with salt and pepper, put the meat immediately into the slow cooker.
3. Potatoes: standard preparation (peeled, rinsed, cut into large cubes).
4. Onion - peel, cut into half rings.
5. Wash apples, remove seeds and core, cut into cubes.
6. Squeeze out the juice, pour it into a bowl, add liquid honey, herbs and spices + salt.
7. Place potatoes, onions and apple slices on top of the meat. Do not forget to put cranberries, and then pour over everything with your own sauce.
8. That's it, the lid can be lowered to set the cooking time, select the "Extinguishing" program. The cooking time on the timer is exactly 2 hours, but every half hour we recommend checking how the meat is cooked there and stirring.

The meat will absorb all the flavors of dried herbs and spices, orange juice and cranberries. You will be satisfied with the result, as the meat will be sweet and sour at the same time. Serve with a simple side dish: crumbly rice or boiled potatoes. Bon appetit to you!

Cooking secrets or how to reduce duck cooking time in a slow cooker

It doesn’t matter if you are going to cook a duck for the first time or have known how to do it for a long time, the secrets from experienced chefs will help you get the highest quality finished product:

• soaking meat before cooking. The meat of wild ducks and even home-grown ducks smells like mud or a swamp. To get rid of this not always pleasant smell, you must first soak the meat in a special brine;
• brine for soaking duck meat: cucumber, vinegar or sour milk. But, if vinegar is taken, then the meat can, on the contrary, become tougher. Therefore, it is better to take whey. Well, if there is no brine at hand and dairy products, you need to prepare the soaking liquid yourself: 2 cups of apple cider vinegar (preferably homemade) in a bucket of water;
• before soaking, the duck must be prepared: wash under the tap, remove feathers, cut out the neck and “butt”. The carcass must be pierced with a fork several times in different places. If you see that the duck is fat, there should be more punctures;
• soaking time - at least 12 hours, it is recommended to leave the duck in such a brine all night;
• then drain the brine, dry the carcass and marinate;
• a very tasty and fragrant marinade will be obtained from such products: ginger - 50 g; two cloves of garlic, one orange, liquid honey, add a pinch of fragrant herbs, basil, salt (or soy sauce) pepper to this mixture.
• prepare the sauce: first remove the zest from a well-washed orange, then squeeze out the juice and mix it with honey. Garlic - chop, grate the ginger on a very fine grater so as to avoid getting coarse fibers into the sauce. All components must be mixed, seasoned with salt and spices.

Duck with apples in a slow cooker. Video

Waterfowl meat is incredibly tasty, but many housewives avoid dishes with it because they cannot find a way to cook it soft. If you find yourself in this situation, then the multicooker will help you out. This appliance is ideal for cooking this red meat. Remember a few recipes that are considered the most successful.

How to cook duck in a slow cooker

Even for beginners, the process is not difficult. If you want to know how to cook duck in a slow cooker deliciously, remember a few useful tips:

1. Try to choose a young carcass with a dry, shiny, yellowish skin without a sticky coating. The meat is of good quality - bright red, elastic.
2. Before starting the process, be sure to rinse the carcass and dry it with paper towels. It is laid in the bowl as a whole or cut into pieces, depending on which recipe is chosen. Dividing the carcass into parts is easy: you need to make cuts with a knife along the joints. Pieces in which there is practically no pulp and only bones come across are preferably left for soup.
3. Cooking the carcass will be greatly simplified if it is pre-soaked to remove the characteristic odor. Suitable solution with vinegar, cucumber pickle, sour milk.
4. The carcass will be tastier if you marinate it first. Honey, mustard, wine, mayonnaise, soy sauce, various spices and seasonings can be added to the marinade.
5. If you are frying a bird and the fat comes out in the process, try to remove it before adding the spices. The second option: immediately cut it off the carcass.
6. Vermicelli, rice, buckwheat, mashed potatoes, stewed vegetables can serve as a side dish for poultry.
7. To check if the bird has reached readiness, pierce it in different places with a knife. Clear juice should stand out.
8. To make the carcass covered with a golden crust, grease it with honey.

Duck recipes in a slow cooker

Carcasses are prepared both whole and in pieces. In the first version, the bird is stuffed with apples, rice, oranges, vegetables and baked. If you are considering a poultry recipe in pieces, then you can stew the meat, fry it, or even steam it. Delicious soups, pilafs, roasts are obtained from the breast. It goes well with legumes, potatoes, pasta, cereals. Take note of a few recipes.

• Cooking time: 245 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 6401 kcal.
• Cuisine: Eastern.
• Difficulty: high.

Very often, a duck with apples in a slow cooker is prepared for the festive, and especially for the New Year's table. The meat comes out unrealistically juicy, saturated with the aroma of fruits. Looks amazing on the table, always attracts attention. If you are good with spices, you can experiment and use more than just the ones suggested in the recipe.

Ingredients:

• carcass - 1 piece approximately 1.5 kilograms;
• olive oil - 2.5 tbsp. l.;
• ground black pepper - 1 tsp;
• liquid honey - 50-70 g;
• lemon - half;
• apples - 2 medium;
• salt - a tablespoon;
• garlic - 1-2 cloves.

Cooking method:

1. Wash the carcass, cut off excess fat, remove the neck, tail. Place in a deep bowl. Carefully wipe with pepper and crushed garlic, salt, lemon juice (pre-squeezed). Put the pulp of the fruit inside the bird. Wrap the carcass with a film and do not touch it for at least a couple of hours.
2. Wash the apples, cut into large slices.
3. Expand the bird. Take out the lemon and stuff it with apples (all will not fit, there will be a few pieces left). Coat it with honey.
4. Pour oil into the container of the multicooker. Lay the carcass on its back.
5. Cook on "Baking" or "Multi-cook" for half an hour. Turn over, remove excess fat. Put the remaining apple slices on top and cook for another half an hour on the same program.

Stewed

• Cooking time: 115 min.
• Servings: 4 persons.
• Calorie content of the dish: 4241 kcal.
• Purpose: dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

Stewed duck in a slow cooker comes out incredibly appetizing, because according to the recipe, meat is supposed to be cooked with vegetables and sour cream. Thanks to these components, it becomes soft. Roast made according to this recipe can be included in the child's diet. You should definitely serve some side dish with it: buckwheat porridge, rice, spaghetti, vegetable puree will do. Do not violate the order of actions, then the result will please.

Ingredients:

• young bird - 1 kg;
• fresh parsley - half a bunch;
• carrots - 2 pcs.;
• black peppercorns - 5-6 pcs.;
• onion - 2 pcs.;
• bay leaf - 2 pcs.;
• sour cream - 2 multi-cups;
• salt;
• butter - 100 g;
• water - 2 multi-glasses.

Cooking method:

1. Wash the bird, cut into portions.
2. Turn on the “Baking” on the multicooker and melt a slice of butter in the bowl. Put the pieces of meat in it. Fry until golden.
3. Add coarsely grated carrot, onion, cut into small cubes, bay leaf.
4. Pour in two multi-glasses of hot water. Cook on "Stew" for an hour.
5. When the beep sounds, stir the roast with salt, sour cream and pepper. Leave on "Heating" for half an hour.

With potato

• Cooking time: 135 min.
• Servings: 4 persons.
• Calorie content of the dish: 3141 kcal.
• Purpose: dinner, lunch.
• Cuisine: European.
• Difficulty: medium.

If you make a duck with potatoes in a slow cooker for lunch, then solve the problem with both the first and the second at once. This is a very satisfying, nutritious meal. In the process of cooking, the pieces of poultry soften, and the potatoes are saturated with meat juices. This stew contains foods that are beneficial to the body. The composition includes a lot of spices, so the aroma comes from it is simply fantastic.

Ingredients:

• dried basil - a pinch;
• poultry meat - 1 kg;
• water - 185 ml;
• salt - 1 incomplete teaspoon;
• potatoes - 450 g;
• allspice peas - 2 pcs.;
• bay leaf - 2 pcs.;
• dry oregano - 1 pinch;
• white onion - 1 medium;
• carrots - 1 small;
• dry marjoram - 1 pinch.

Cooking method:

1. Wash the bird, divide into portions. Remove too large areas of fat.
2. Rinse potatoes, peel, cut into large cubes.
3. Start the "Fry" mode. Melt a piece of previously cut duck fat. Put the pieces of meat and fry until golden brown on all sides.
4. Pour in water. Cook for half an hour on "Baking".
5. Put potatoes, chopped onion in half rings and grated carrots in a bowl. Salt, season with all spices. Add peppercorns and bay leaf. Cook on "Stew" for an hour and a half.

in pieces

• Cooking time: 95 min.
• Servings: 3 persons.
• Calorie content of the dish: 1832 kcal.
• Purpose: dinner, lunch.
• Cuisine: Thai.
• Difficulty: medium.

There are a lot of bird recipes in slices in a slow cooker, there are both very simple ones and those that you have to work hard on. The option that you will now get acquainted with can be considered medium in terms of cooking complexity. In addition to meat, the composition of the roast includes apples, onions. Products are prepared with the addition of soy sauce, liquid honey. You can choose any spices of your choice.

Ingredients:

• duckling - 0.6 kg;
• spices, salt;
• honey - 1.5 tsp;
• meat broth - a couple of multi-glasses;
• soy sauce - 3 tbsp. l.;
• apple - 2 large;
• lavrushka - 2 leaves;
• onion - 1 pc.

Cooking method:

1. Wash the carcass, cut into portioned pieces.
2. Mix honey with soy sauce. Rub the meat pieces with this mixture.
3. Turn on the "Frying" on the multicooker. Put the duck with bay leaves and fry until golden brown. Give him a few minutes to "rest" by moving to a plate.
4. In a container where the duck fat remains, fry the chopped onion. When the cubes soften, add the finely chopped apples. Cook for a couple of minutes.
5. Add duck, salt and seasonings, mix the food and pour in the broth. Cook for half an hour on the "Extinguishing".

• Cooking time: 105 min.
• Servings: 8-10 persons.
• Calorie content of the dish: 7324 kcal.
• Purpose: dinner, lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

If you want to surprise people who will be at the table, make a duck with cabbage in a slow cooker. This is a very juicy bigos-type stew, hearty and insanely tasty. It would seem that poultry meat cannot be successfully combined with cabbage, but in reality this is absolutely not the case. These products are in perfect harmony both with each other and with other components that make up the composition.

Ingredients:

• carcass - 2 kg;
• allspice peas - 10 pcs.;
• cabbage - 1 medium fork;
• bay leaf - 4 pcs.;
• carrots - 2 pcs.;
• sugar - 2 tsp;
• onion - 1 pc.;
• salt - 2 tsp;
• tomato juice - 2 cups;
• allspice ground pepper - 1 tsp;
• mustard - a couple of tablespoons.

Cooking method:

1. Cut the bird into portions. Sprinkle with mustard, pepper and salt. Let it stand for half an hour.
2. Peel and cut carrots, onions, chop cabbage.
3. Put the meat in the multi-pot and turn on the "Frying". After two or three minutes, add onions, carrots.
4. Activate the Extinguishing program for an hour. Pour cabbage, pour tomato juice. Season with bay leaf, sugar, salt and pepper.
5. In the process, you can add a little water. Serve the meat after the beep, spreading out on portioned plates.

Fillet

• Cooking time: 245 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 4365 kcal.
• Purpose: dinner, lunch.
• Cuisine: French.
• Difficulty: medium.

Incredibly fragrant and juicy duck fillet comes out in a slow cooker. The meat softens during cooking, soaked with spices. It is recommended to serve it with some light side dish or even just with a salad of fresh vegetables. This dish will appeal to both adults and children, and even those people who claim that they do not like this bird in any form. You should definitely learn how to cook it.

Ingredients:

• duck fillet - 3 pcs.;
• vegetable oil - 3 tbsp. l.;
• soy sauce - 6 tbsp. l.;
• ground black pepper - 3 pinches;
• mustard - 2 tablespoons;
• onion - 1 large head;
• a mixture of dried dill, basil and coriander - 3 tbsp. l.;
• salt - 0.5 tsp.

Cooking method:

1. Rinse the fillet, cut into medium pieces.
2. Make a mixture of soy sauce, mustard, salt, herbs and ground pepper. Marinate the meat in it. Let stand for half an hour.
3. Peel the onion, cut into half rings.
4. Pour oil into the container. Put the onion, fry for 10 minutes on the "Baking".
5. Place meat on top.
6. Cook on "Extinguishing" for 2 hours.

with rice

• Cooking time: 155 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 6142 kcal.
• Purpose: dinner, lunch.
• Cuisine: Italian.
• Difficulty: medium.

If you don't feel like cooking the meat and garnish separately, make a bird with rice. It is very nutritious, servings are enough for an adult to have a full dinner or lunch. It is not very difficult to prepare, although it takes a long time, but the final result will certainly please both you and those people whom you plan to treat this dinner.

Ingredients:

• bird carcass (wild is suitable) - 1 pc.;
• vegetable oil - 4-5 tbsp. l.;
• salt - 3 tsp;
• carrot - 1 pc.;
• dried dill - 2 tsp;
• Bulgarian pepper - 1 pc.;
• dried garlic - 1 tsp;
• rice "Basmati" - 0.5 kg;
• ground paprika - 1 tsp;
• water - 1 l;
• ground black pepper - 1 tsp;
• bay leaf - 2 pcs.

Cooking method:

1. Cut the carcass into pieces, wash and dry.
2. Mix crushed garlic with ground dill, salt, paprika, black pepper. Rub the meat with this mixture.
3. Put in a slow cooker, treating the bowl with oil. Cook on the “Fry” for 10 minutes.
4. Pour the meat with water, put the bay leaf. Cook on the "Soup" for an hour and a half.
5. Remove the pieces carefully. Pour the washed rice into the bowl. Top with diced carrots and bell peppers. Put the meat back.
6. Cook on the "Rice / Buckwheat" mode for about 40 minutes.

• Cooking time: 95 min.
• Servings: 4 persons.
• Calorie content of the dish: 3782 kcal.
• Purpose: dinner, lunch.
• Cuisine: Eastern.
• Difficulty: easy.

The taste of duck with oranges is simply delicious. It turns out juicy, sweetish, with a light, barely perceptible bitterness. Meat prepared in this way is best combined with cereals and legumes. It will be original to serve it with lentils, buckwheat porridge. Be sure to put a few sprigs of fresh herbs on portioned plates so that everything looks presentable.

Ingredients:

• duck fillet - 4 pcs.;
• dried rosemary - 1 tsp;
• oranges - 2 pcs.;
• salt pepper;
• olive oil - 1 tbsp. l.;
• honey - 2 tsp;
• cognac - 50 ml.

Cooking method:

1. Rub the breasts with pepper and salt, let them soak for half an hour.
2. Wash oranges. Remove the zest from them with a grater, and cut the flesh into circles.
3. Lubricate the container of the multicooker with oil. Lay out the breasts and cook on the "Fry" for 7-10 minutes on each side. Put on a plate.
4. Place orange slices and zest, honey, rosemary in a container. Pour in brandy and fry for a couple of minutes.
5. Place the fillet on top. Close the lid and cook on the "Extinguishing" hour.

Roast with potatoes

• Cooking time: 85 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 4635 kcal.
• Purpose: dinner, lunch.
• Cuisine: Russian.
• Difficulty: medium.

The recipe for roast duck with potatoes in a slow cooker is not the easiest, but the dish prepared according to it is a real delicacy. Such food is ideal for dinner in a warm family circle. The meat is stewed for a long time, so it becomes soft, acquires the most delicate structure. It is perfectly complemented by potatoes and other vegetables with rich broth.

Ingredients:

• duck - 750 grams;
• greens - a bunch;
• Bulgarian pepper - 3 pcs.;
• salt, spices;
• potatoes - 8 pcs.;
• bay leaf - 3 pcs.;
• onion - 1 large;
• vegetable oil - 1.5 tbsp. l.;
• tomato paste - 5 tbsp. l.;
• carrot - 1 large;
• water - 375 ml.

Cooking method:

1. Peel and cut the onion in half rings. Turn on the “Frying” on the multicooker and fry it for 10 minutes.
2. Place the chopped bird in a bowl. Cook on the same mode for another 10 minutes.
3. Peel the bell peppers and carrots, cut into small cubes. Add to fried foods. Mix water with tomato paste, salt, seasonings. Fill everything.
4. Cook on "Stew" for an hour. Serve garnished with chopped herbs.

• Cooking time: 125 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 4216 kcal.
• Purpose: dinner, lunch.
• Cuisine: French.
• Difficulty: high.

Learning how to cook duck with vegetables in a slow cooker according to the following recipe is easy. You will be amazed at how soft, gentle it comes out. This stew is worthy of not only everyday, but also a festive table. It has a lot of spices and vegetables. The bird is saturated with their tastes and acquires a wonderful aroma, from which saliva immediately flows.

Ingredients:

• duck legs - 6 pcs.;
• white wine - 100 ml;
• potatoes - 6 medium pieces;
• butter - 60 g;
• broccoli - 250 g;
• dried ground coriander - 2 tsp;
• tomatoes - 4 pcs.;
• olive oil - 2-3 tbsp. l.;
• dried basil - 1 tbsp. l.;
• onions - 4 small;
• dried rosemary - 1 tbsp. l.;
• carrots - 3 medium;
• dried paprika - 1 tbsp. l.;
• pepper, salt.

Cooking method:

1. Wash duck feet.
2. Turn on the "Fry" mode. Heat olive oil in a bowl. Lay out the bird. Fry on all sides, adding butter.
3. Peel the potatoes, cut into medium cubes. Fry in a pan with salt, pepper, coriander until half cooked.
4. Pour wine over meat. Turn on "Quenching" for half an hour.
5. Onion cut into small cubes. Pour into the skillet where the potatoes were cooked. Saute with basil and rosemary.
6. Coarsely grate the carrot. Add to onion. Roast until soft.
7. Put in the potatoes. Stir. Set "Quenching" for an hour.
8. In the frying place, put the broccoli, disassembled into small pieces, and the tomatoes, peeled and cut into cubes. Simmer everything together for 5 minutes.
9. Salt the vegetable frying, move to a slow cooker. Move and wait for the end of cooking.

baked

• Cooking time: 14 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 6475 kcal.
• Purpose: dinner, holiday.
• Cuisine: European.
• Difficulty: medium.

You can bake a whole duck carcass of a small size in a slow cooker. As a result, the meat turns out to be very beautiful, it will look great on the festive table. Duck baked in a slow cooker is cooked with honey, so its crust is ruddy, golden. With such a lunch or dinner, you are guaranteed to surprise all the people present at the table.

Ingredients:

• 1 small carcass;
• soy sauce - 4 tbsp. l.;
• honey - 3 tbsp. l.;
• dried oregano. - 0.5 st. l.;
• garlic - 3 cloves;
• orange juice - 4 tbsp. l.;
• fresh ginger (grated) - a tablespoon.

Cooking method:

1. Wash the carcass, dry it.
2. Mix grated ginger with crushed garlic. Add honey, oregano, soy sauce, orange juice. Rub the mixture on the bird. Wrap in cling film and refrigerate for 12 hours.
3. Place the bird in the container, breast side down. Brush with the remaining marinade.
4. Bake on Bake for 80 minutes, turning the bird halfway through.

With prunes

• Cooking time: 135 min.
• Servings: 12 persons.
• Calorie content of the dish: 7349 kcal.
• Purpose: dinner, lunch.
• Kitchen: home.
• Difficulty: easy.

Making a duck with prunes in a slow cooker is very simple, even people who work with this kitchen appliance for the first time will be able to do it. The bird turns out to be very soft, fragrant, takes on the taste of dried fruit. It is cooked in cream, so it comes out incredibly juicy. You can choose any spices for poultry meat, there are no strict recommendations on this matter. Read how this dish is made.

Ingredients:

• bird carcass - 2 kg;
• spices, salt;
• prunes - 0.4 kg;
• cream - 2 cups;
• vegetable oil - a couple of tablespoons;
• carrots - 2 pcs.

Cooking method:

1. Fill prunes with hot water.
2. Pour oil into a saucepan. On the "Baking" fry the grated large carrots.
3. Wash the bird, cut into portions. Put in a bowl.
4. Cut prunes in halves. Add to pieces of meat.
5. Pour the products with cream, salt, season. Cook on "Stew" for two hours.

fried

• Cooking time: 65 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 6325 kcal.
• Purpose: dinner, lunch.
• Kitchen: home.
• Difficulty: easy.

A simple second that you can serve for lunch to please the family is roast duck in a slow cooker. It is tasty and juicy, goes well with any side dish: mashed potatoes and celery, rice, vegetable stew. Everything is done very quickly, a little more than an hour will take you all the processes from preparing products to serving to the table.

Ingredients:

• bird - 1 carcass;
• spices, salt;
• onions - 4 pcs.;
• soy sauce - 8 tbsp. l.;
• bay leaf - 2 pcs.

Cooking method:

1. Wash the bird, cut into equal pieces. Rub them with salt and spices.
2. Peel and cut the onion into rings.
3. Put pieces of meat, bay leaf into the container of the multicooker. Spread the onion on top.
4. Drizzle with soy sauce. Cook on the “Frying” for 50 minutes, stir occasionally.

Pilaf

• Cooking time: 245 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 7132 kcal.
• Purpose: dinner, lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

A masterpiece of Caucasian cuisine - pilaf, you can cook not only with lamb, but also with poultry meat. It should be no less tasty and nutritious. Duck pilaf in a slow cooker is done for a long time, but it deserves the time and effort spent. It comes out crumbly, fragrant, looks beautiful on a plate. If you want to do something extraordinary, be sure to pay attention to the duck pilaf recipe.

Ingredients:

• duck thighs - 75 g;
• salt pepper;
• rice - 750 g;
• zira - 1.5 tsp;
• carrots - 2 pcs.;
• oil;
• onions - 3 pcs.;
• garlic - 3 heads;
• water - 1.5 l.

Cooking method:

1. Rinse the thighs and pat dry. .
2. Coarsely grate the carrot. Cut the onion into half rings.
3. Rinse rice.
4. Peel the garlic, but do not disassemble the heads.
5. Turn on the "Frying" on the multicooker. Fry the onion until golden brown in a minimum amount of oil.
6. After 25 minutes, lay out the meat, carrots, cumin. When half an hour has passed from the start of cooking, add the heads of garlic.
7. Then you need to set the "Stew / Stew" mode for an hour. Fill food with water, salt.
8. After the beep, pour in the rice. Spread evenly over the surface. Cook for 45 minutes on the "Rice / Buckwheat" option.

Video

The slow cooker is great for cooking duck.

In it, the dish cannot be overdried, burned or undercooked.

It is always possible to rearrange the program, bring the bird to readiness in a different mode. How and with what is duck prepared in a slow cooker?

Duck in a slow cooker - general principles of cooking

The duck carcass is washed, dried, cut into pieces. Usually this does not cause problems. Cutting the carcass is easily done with a kitchen knife, you do not need to chop anything. You can buy lumpy semi-finished duck products. They are also washed and dried.

To make the meat softer, you can marinate the bird before cooking. Depending on the recipe of the dish, you can use only spices, or pickles, marinades. Duck is combined with all vegetables, spices, cereals and even fruits.

In a slow cooker, you can cook first and second courses from this bird. Cooking duck soups has no special features; dishes are prepared in the same way as with any other meat. Stewing and frying duck have their own subtleties and deserve attention.

Stewed duck in a slow cooker with carrots and onions

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

Ingredients

0.1 kg of onion;

0.6 kg duck;

0.1 kg of carrots;

2 tablespoons of oil;

Seasonings.

Cooking

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

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

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

4. Close, fry for twenty minutes. We stir from time to time.

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

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

Duck in a slow cooker with potatoes

The recipe for another duck stew in a slow cooker. Its main advantage is that it does not require any garnish.

Ingredients

8 potatoes;

0.5-0.7 kg duck;

1-2 tomatoes;

Carrot;

Oil, spices, herbs.

Cooking

1. We cut the duck into pieces, which ones will learn. We throw in a slow cooker with a couple of tablespoons of oil, fry in the baking mode for fifteen minutes. We close the lid.

2. While the duck is cooking, you need to clean and cut all prescription vegetables. Tomatoes can be grated or a spoonful of tomato paste can be used instead.

3. We start onions and carrots to the fried duck, fry together for another ten minutes.

4. Add tomatoes. Chopped bell pepper can be added if desired. Cook until the tomato darkens.

5. Lay the chopped potato tubers and add boiling water. The amount of water depends only on the desired density of the dish. You can cook a kind of soup or a thick stew.

6. Close, rearrange to extinguishing mode.

7. After an hour, open, add various spices, salt. Close again and leave for another quarter of an hour. We throw 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. Here comes a fresh vegetable, but you can replace it with sauerkraut or add a portion. The taste of the dish will be more interesting and brighter.

Ingredients

0.5 kg duck;

1 kg of cabbage;

onion head;

Carrot;

A glass of tomato juice.

Cooking

1. We throw the washed and cut into pieces bird into the slow cooker, pour in 50 grams of water and cook in the stewing mode for half an hour.

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

3. Add chopped onion, lightly fry.

4. We throw the grated carrot and fry together.

5. We chop the cabbage, throw it to the duck. You can fry or start stewing immediately.

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. Cooking for half an hour.

8. We open, evaluate the duck for readiness, season with spices and simmer for another quarter of an hour.

Duck in a slow cooker with apples

There is no better known addition to duck than apples. This dish does not have to be cooked in the oven, the slow cooker also does a great job with it. A variant of a tender and juicy stew.

Ingredients

1.2 kg duck;

2 green apples;

2 cloves of garlic;

Ginger, laurel and other spices;

A couple of tablespoons of oil.

Cooking

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

2. We wash the duck, chop it into pieces and add the aromatic mixture to it. We handle every 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 into slices, do not remove the skin.

5. We put the pickled pieces of poultry in a slow cooker, laying 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

You can use the Roast or Bake program to prepare this duck. In any case, the dish is obtained.

Ingredients

1 kg duck;

20 grams of oil;

2 cloves of garlic;

50 ml soy sauce;

1 spoon of honey;

Seasonings.

Cooking

1. We wash the duck pieces, dry them and transfer them to the slow cooker.

2. Add 20 grams of oil, pour in half a glass of water and pre-cook on the stew 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, throw chopped garlic to them, rub the mixture well and season with spices. You can use seasonings for chicken or meat, they are suitable.

5. Pour the almost finished pieces of duck with the resulting mass and fry. Thanks to this mixture, a golden crust will quickly appear on them, and the bird will become insanely tasty.

Duck in a slow cooker with prunes and orange

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

Ingredients

150 grams of prunes;

1 orange;

50 ml soy sauce;

2 onions;

Cooking

1. Cut the duck carcass into small pieces. We immediately discard the bony parts, they will fit for soup. In a slow cooker, they will only take up space.

2. Pour a thin layer of oil into the slow cooker, set the baking mode.

3. Lay the pieces of duck and fry on both sides.

4. Cut the onion into small cubes, send to the fried duck.

5. Add prunes cut in half.

6. Peel the orange, cut it into any slices, get rid of the seeds. We lay to the bird.

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

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

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

Duck pilaf in a slow cooker

With duck, pilaf turns out just wonderful, fatty and fragrant. This bird is perfect for rice. Well, in a slow cooker, cooking a dish is as easy as shelling pears.

Ingredients

0.8 kg duck;

2 cups of rice;

4 cups of boiling water;

0.4 kg of carrots;

0.3 kg of onion;

1 tsp seasonings for pilaf;

1 head of garlic;

2 bay leaves.

Cooking

1. The duck is quite fat, so pour a thin layer of oil into the multicooker, gradually the fat will melt from the pieces of poultry. Turn on Baking.

2. We wash the bird, cut it into pieces. Throw in oil and fry until golden brown. This will take at least 20 minutes.

3. We clean the carrots. It is undesirable to use a grater. We cut the root crop into medium-sized straws with an ordinary knife.

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

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

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

7. Rice is washed at least 5 times with cold water, we decant all the liquid from the cereal and pour it into a slow cooker.

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

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

10. We throw bay leaves, close.

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

There are many bony pieces in the duck carcass, on which there is practically no meat. You do not need to lay them in fried and stewed dishes, it is better to immediately discard them for soup.

If a lot of unnecessary fat was released during frying duck, then it can be immediately collected. Preferably before spices are added. You can also cut off the fat immediately when cutting the bird. In this case, it can be folded into a bag and put in the freezer, then used for frying potatoes and for other dishes.

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

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