It is believed that cooking duck requires a rich culinary experience, because the meat of this bird is quite tough. Modern housewives only need a slow cooker for this. This convenient technique makes it easy to bake or stew the duck so that it melts in your mouth.
Whole-baked duck in a slow cooker
Ingredients:
- a small duck carcass (1, 5-1, 8 kg);
- 2 large green apples;
- 0.5 tsp ground black pepper;
- 1/3 tsp dried rosemary;
- 1 tsp salt;
- 2 tbsp. vegetable oil;
You will also need:
- thick needle;
- unpainted threads.
A good duck should not be found in stores and supermarkets, but in the market. The rustic bird can be distinguished by its yellowish tint and a thick layer of fat visible under the skin.
Wash the duck and pat dry with thick paper towels. Cut the apples in half without peeling, core and slice thinly. Stuff the carcass with fruit wedges and sew up the hole with threads. Rub it with salt, black pepper and rosemary and let sit for 15-20 minutes.
Pour vegetable oil into the bottom of a multicooker bowl and heat it up. Place the stuffed duck in a bowl and lower the lid. Select the Bake mode on the display and set the timer to half an hour. Then turn the bird over and cook it for another 30 minutes.
Stewed duck with vegetables in a slow cooker
Ingredients:
- duck 1, 3-1, 6 kg;
- 800 g of potatoes;
- 2 onions;
- 2 carrots;
- 3 tbsp. table vinegar;
- 5 bay leaves;
- 5-6 peas of black pepper;
- 0.5 tsp ground pepper;
- 1, 5 tsp salt;
- 20 g of dill and parsley.
Prepare the duck, cut off the excess skin if necessary. Make a marinade by mixing 1.5 L of water and vinegar. Place the bird in a deep container, cover with acidic liquid, toss in 3 bay leaves and peppercorns. Leave it to marinate for 4 hours or overnight.
To soften the duck before stewing, vinegar can be replaced with lemon juice, and for a piquant taste add soy sauce, dry white wine, orange or apple juice.
Take out the carcass, dry and cut into pieces: thighs, wings, drumsticks; chop the breast into 4 pieces with a sharp knife. Put everything in a multicooker saucepan, season with 1 tsp. salt and fry for 40 minutes in the Bake program, turning occasionally to evenly fry.
Peel the vegetables and chop: potatoes - into cubes, onions and carrots - into strips. Season them with the remaining salt, stir, transfer to the duck, pepper, add bay pepper and stir well. Boil water and pour it into a bowl to the maximum mark.
Simmer the dish in the appropriate mode for 1 hour, closing the lid. Chop the herbs and sprinkle the duck with vegetables in a slow cooker 5 minutes before cooking ends.
