Duck with potatoes in a slow cooker is a very tasty dish that can be served on the table on any occasion. It turns out no less tasty if eggplants are added to the dish during cooking. The food turns out to be unusually tender, and the taste is amazing.
It is necessary
- - 500 g of duck breast (you can take a little more);
- - one kilogram of potatoes (the dish is tastier with young potatoes);
- - one medium sized eggplant;
- - three to four cloves of garlic (you can also use dried garlic in bags, which is sold in all grocery stores);
- - salt and pepper (to taste);
- - vegetable oil.
Instructions
Step 1
The first step is to wash the eggplant (if necessary, cut off the peel), cut it into large pieces, put it in a bowl, lightly salt and leave for 15-20 minutes (this is required in order for excess moisture to come out, so it is better to fry the vegetable).
Step 2
Next, take the duck breast, separate the bones and cut the meat (the smaller you cut it, the faster the dish will cook). The bones are difficult to separate, so a lot of work is required at this stage.
Step 3
Turn on the multicooker, set the "frying" mode, pour vegetable oil into the bowl and put the pieces of meat. Fry it well so that it acquires a brownish tint (you need to make sure that it does not burn in any way).
Step 4
Next, you need to peel and wash the potatoes, cut them (the size of the pieces is at your discretion) and put in the multicooker bowl to the meat, add chopped garlic, salt, pepper and fry for 10 minutes, without closing the lid.
Step 5
Rinse the eggplants from salt and put in a multicooker, pour a glass of clean water into it (you can add more or less, it all depends on what kind of dish you want to get in the end), then close the multicooker bowl, set the "stewing" mode for 30 minutes.
After the time has elapsed, the dish should be tasted and, if required, add salt and pepper.
Step 6
It is best to serve duck with potatoes and eggplants with sour cream and finely chopped herbs, for example, dill, parsley.
