Duck in a slow cooker with cabbage. Duck stewed with cabbage Cabbage stewed in a slow cooker with duck legs

If the duck is well-fed and not old, then its meat is tender and tasty. This duck can be baked in the oven or fried on a grill, or made into pilaf, stewed potatoes or cabbage.

It doesn't take much time to prepare stewed cabbage. The main thing is to ensure that the duck meat is completely cooked.

Duck stewed with cabbage: subtleties of cooking

If the duck is fatty, do not fry it in oil. Her own fat can handle this quite well. There are two options for using duck fat.
In the first case, the fat is trimmed from the duck, chopped finely, and placed on a hot frying pan. The fat is rendered, leaving only cracklings. They are removed, and the fat is poured into a jar and used as needed.
In the second case, pieces of duck carcass are placed on a dry hot frying pan and fried evenly on all sides. At the same time, the fat is also rendered, and the meat is covered with a golden brown crust. Other ingredients continue to be fried in duck fat.
An “aged” duck must first be soaked in the marinade. This could be water with vinegar or citric acid, wine, ketchup, even tomato juice. In this case, take into account the desired color of the finished dish, because tomato or ketchup will give the cabbage a reddish color.
All vegetables are added to the duck when it is almost ready. First add those vegetables that take longer to cook, then add the rest. Cabbage cooks quickly. But you need to take into account its type. Winter varieties have dense leaves, so this type of cabbage requires longer stewing. Young cabbage is cooked in literally 7-10 minutes.

Duck stewed with cabbage and cumin

Ingredients:

duck – 0.8 kg;
cabbage forks - 1 kg;
onions – 2 pcs.;
carrots – 1 pc.;
cumin – 0.5 tsp;
bay leaf – 3 pcs.;
peppercorns – 10 pcs.;
tomato paste – 2 tbsp. l.;
sugar – 0.5 tsp;
salt - to taste.

Cooking method

Cut the prepared duck into pieces.
Peel the carrots and onions and wash them. Chop the onion into half rings, cut the carrots into large strips.
Free the cabbage from the top wilted leaves, wash, cut into several parts, remove the stalk. Chop thinly into long ribbons.
Place pieces of meat into a hot cauldron and fry on all sides. Add onions and carrots, stir, sauté in the separated fat. Add tomato paste and sugar. Fry everything together for a few minutes.
Fill the contents of the cauldron with hot water, add salt and pepper, close the lid, reduce the heat to low, and simmer the duck for 40 minutes.
Increase the heat under the cauldron, add cabbage. It may take up your entire cauldron, but after a few minutes of simmering under the lid, its volume will decrease. After that, stir it by adding cumin and bay leaf. Cook cabbage over low heat until soft.

Hungarian duck stewed with sauerkraut (in the oven)

Ingredients:

duck – 1 kg;
pork belly – 150 g;
smoked sausage – 150 g;
sauerkraut – 500 g;
sour cream – 200 g;
onions – 2 pcs.;
salt - to taste;
greenery.

Cooking method

Wash the duck and dry with paper towels. Trim the fat.
Peel the onion, rinse with water, cut into half rings. Finely chop clean greens.
Rinse the cabbage with cold water and squeeze.
Cut the brisket into slices, sausage into slices.
Place pieces of duck fat in a hot saucepan, melt it, remove the cracklings. Add duck pieces and fry until golden brown on all sides. Remove meat to a plate.
Fry the onion in the remaining fat until golden brown. Add dill and cabbage. Place pieces of meat, brisket, and sausage on top. Pour hot water into the saucepan so that it reaches only half the level of the cabbage, add salt.
Cover the saucepan with a lid or foil and place it in an oven heated to 200°. Simmer until the duck is tender.
Remove the lid or remove the foil, pour sour cream over the duck, sprinkle with dill, put it back in the oven and bake at high temperature for 10 minutes (without the lid).
Place a piece of duck, brisket, sausage on a plate, and place cabbage next to it. Sprinkle with herbs.

Duck stewed with fresh and sauerkraut (in a slow cooker)

Ingredients:

duck – 0.8 kg;
fresh cabbage – 500 g;
sauerkraut – 500 g;
onions – 2 pcs.;
carrots – 1 pc.;
bay leaf – 2 pcs.;
black peppercorns – 10 pcs.;
salt - to taste;
ground red pepper - a pinch;
cumin – 0.5 tsp.

Cooking method

Wash the duck, cut into portions, at the same time cutting off excess fat.
Rinse the cabbage forks in water, remove the limp outer leaves, cut into pieces, cut out the stalk and hard thickenings. Chop finely.
Rinse the sauerkraut in cold water and squeeze well.
Peel the carrots and onions, wash them, cut into strips.
Place duck fat in the multicooker bowl and turn on the “Fry” mode. Fry the fat until it turns into cracklings. Remove the cracklings. Place duck pieces in a bowl and fry well with the lid open until golden brown.
Add onions and carrots and stir. Fry for 10 minutes.
Pour in a glass of hot water, add a little salt and peppercorns. Lower the lid. Switch the multicooker to the “Soup” mode, simmer the duck until soft – about 40-50 minutes.
Turn off the multicooker. Open the lid and add fresh cabbage. Turn on the “Fry” mode and cook for 10 minutes with the lid closed. The cabbage will become limp, reduced in volume, and lightly fried.
Add sauerkraut. Add cumin, pepper, bay leaf. Stir.
Switch to the “Extinguishing” mode. Cook for 30-40 minutes. 10 minutes before the end of stewing, remove the bay leaf and taste the cabbage to see if there is enough salt.
Sprinkle the finished duck stewed with cabbage with chopped dill.

Note to the hostess

Even a novice housewife can cook stewed duck with cabbage. But you need to remember that you can’t put a lot of oil in dishes with duck - most often you can do without it altogether. You also need to simmer the duck until the meat is completely softened.

Cabbage loves almost any herbs and spices, so you can choose them to suit your taste. They are added to the dish 15-20 minutes before cooking, so that they have time to impart their flavor to the cabbage and duck.

Duck meat is considered a delicacy in many cuisines around the world. Duck was usually served on special holidays, often stuffed with apples, for example. Duck meat is considered one of the most balanced in terms of microelements and nutrients.
“Stewing” mode in a multicooker Great for cooking duck as it maintains a consistent temperature throughout cooking. A distinctive feature of this temperature regime is that at the beginning the duck fat will gradually melt, and only then the duck will brown, in this way the meat will not dry out, it will be soft, with a crispy crust, but at the same time juicy.

Duck with cabbage in a slow cooker

To cook duck with cabbage in a slow cooker, we will need:
Indo-duck or duck – 0.7 kg, fresh cabbage – 0.8 kg, 200 g sauerkraut, onion – 1 pc., carrots – 2 pcs., spices, ketchup, sour cream – 2 tbsp each, bay leaf, pepper.
How to cook duck with cabbage in a slow cooker?
1. Singe the duck and remove feathers, rinse, dry and cut into portions.
2. Rub the duck pieces with spices and a mixture of ketchup and sour cream, leave to marinate in the refrigerator for 1.5-2 hours.
3. Chop the cabbage, lightly grind and mix with sauerkraut, chopped onion and grated carrots, you can add greens, lightly salt and pepper to taste.
4. Place the marinated duck in a greased multicooker bowl, skin side down, place the prepared cabbage mixture on top, add bay leaf, garlic if desired, and black peppercorns.
5. Set the “Stew” mode for 1.5 hours, and then the “Baking” mode for 15 minutes.
6. After cooking, remove the duck pieces onto a platter, mix the cabbage in a bowl and serve it, pouring the juice over it.
7. If desired, you can add a layer of potatoes cut into slices, which are placed on the duck in front of the cabbage.

Step 1: Prepare the duck parts.

We thoroughly rinse the duck parts under running warm water, then dry them with kitchen paper towels and immediately place them in a medium bowl. Let them just lie on the sidelines for now.

Step 2: prepare the onions.

Using a knife, peel the onion and then rinse thoroughly under running water. Next, place the component on a cutting board and cut into medium pieces. Transfer the chopped onion to a free plate.

Step 3: prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running warm water to remove any remaining soil and other dirt. Next, place the vegetable on a cutting board and chop into small pieces. Transfer the crushed component to a clean plate and leave aside for a while.

Step 4: prepare the raisins.

We wash the raisins under running water, and then put them in a deep bowl. Immediately pour hot water over the dried fruits and set aside. for 10 minutes. During this time, the components will swell, which is what we need. Then carefully drain the hot water and leave the raisins alone.

Step 5: prepare the prunes.

We also rinse the prunes under running warm water and then put them in another clean deep bowl. Fill the ingredients with hot water and leave for 10 minutes at rest. After the allotted time, carefully drain the liquid and place the dried fruits on a cutting board.

Using a knife, chop the prunes into small pieces and then move them back into the bowl.

Step 6: prepare sauerkraut.

Place the sauerkraut in a colander or sieve and rinse well under running water. Then squeeze the component with clean hands and immediately transfer it to a small bowl.

Step 7: prepare the garlic.

Place the garlic on a cutting board and, using the tip of a knife, lightly press down. Then, with clean hands, peel the cloves and rinse under running water.
We return the components back to a flat surface and finely chop with available equipment. Pour the chopped garlic into a clean saucer.

Step 8: cook the duck in a slow cooker with cabbage.

We lightly rinse the duck fat under running water and place it on a cutting board. Using a knife, chop the component into pieces and immediately place it in the multicooker pan. Without delay, turn on the electrical appliance and install “Frying” mode for 10 minutes. When the fat has melted from the skin, use a tablespoon to remove the pieces from the container and discard. We won't need them anymore. Next, place the duck parts here, skin side down, and continue frying the meat at the same setting. 15 minutes. Attention: upon expiration 7–8 minutes Be sure to turn the ingredients over using a kitchen spatula. At the end you will see a lot of fat has built up in the slow cooker. Be sure to carefully pour it into a jar and put it in the refrigerator for storage. Subsequently, it will be possible to prepare various dishes on it. Important: we should have approximately 100g fat
Now add chopped onions, carrots and garlic here. Turn it on again “Frying” mode and prepare the dish for 10 minutes, stirring the contents of the pan from time to time with a kitchen spatula. After the allotted time has passed, add raisins and prunes, as well as squeezed sauerkraut. Be sure to salt and pepper everything to taste, then pour hot broth or water into the container. Install “Quenching” mode for 45 minutes and close the lid of the multicooker tightly. When the signal sounds, we are in no hurry to invite everyone to the dinner table. Now set the “Baking” mode and continue cooking the duck with cabbage 1 more hour. Important: From time to time it is necessary to open the lid of the electrical appliance, check the dish, be sure to stir it and, if necessary, add a little broth or water. Behind 10 minutes before When finished, place a couple of bay leaves in the pan and wait for the signal to sound. Next, we don’t rush to open the multicooker, but let the dish sit for a little longer about 20 minutes.

Step 9: serve the duck in the slow cooker with cabbage.

Using a kitchen spatula, remove the duck and cabbage and place it on a special plate. We serve the dish at the dinner table along with a side dish such as mashed potatoes, boiled rice or buckwheat porridge. Very tasty and satisfying, and most importantly, elegant!
Bon appetit everyone!

To prepare this dish, try to use a domestic duck that is young and has less fat. Then the meat will turn out tender and moderately fatty;

If desired, carrots can be chopped using a coarse grater;

In addition to the dried fruits indicated in the recipe, you can add dried apricots to the dish. It will give the duck a delicate sourness and aroma. In this case, we also rinse this component well under running warm water and then cut it into small pieces.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

13 Mar 2017

Waterfowl meat is incredibly tasty, but many housewives avoid dishes with it because they cannot find a way to cook it tender. If you find yourself in this situation, then a multicooker will help you out. This appliance is perfect 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 does not present any difficulties. If you want to know how to deliciously cook duck in a slow cooker, remember a few useful tips:

Try to choose a young carcass with a dry, shiny yellowish skin without a sticky coating. Good quality meat – bright red, elastic.
Before starting the process, be sure to rinse the carcass and dry it with paper napkins. It is placed in the bowl whole or cut into pieces, depending on the recipe chosen. Dividing the carcass into parts is easy: you need to make cuts with a knife along the joints. It is preferable to leave pieces that have practically no pulp and only bones for soup.
Cooking the carcass will be greatly simplified if you soak it first to remove the characteristic odor. A solution with vinegar, cucumber pickle, or sour milk will do.
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.
If you're frying a bird and it releases fat during the process, try to remove it before adding the spices. The second option is to immediately cut it off the carcass.
Vermicelli, rice, buckwheat, mashed potatoes, and stewed vegetables can be a side dish for poultry.
To check if the bird is cooked through, pierce it in different places with a knife. Clear juice should come out.
To give the carcass a golden crust, brush 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 recipe for poultry in pieces, you can stew the meat, fry it, or even steam it. The breast makes delicious soups, pilafs, and roasts. It goes well with legumes, potatoes, pasta, and cereals. Take note of a few recipes.

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

Very often, duck with apples in a slow cooker is prepared for the festive, and especially for the New Year's table. The meat comes out incredibly juicy and is imbued with the aroma of fruit. It looks amazing on the table and always attracts attention. If you are well versed in spices, you can experiment and use more than just those suggested in the recipe.

Ingredients:

carcass – 1 piece for 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 - tablespoon;
garlic – 1-2 cloves.

Cooking method:

Wash the carcass, trim off excess fat, remove the neck and tail. Place in a deep bowl. Rub thoroughly with pepper and crushed garlic, salt, and lemon juice (pre-squeezed). Place the fruit pulp inside the bird. Wrap the carcass in film and do not touch it for at least a couple of hours.
Wash the apples and cut into large slices.
Unfold the bird. Take out the lemon and stuff it with apples (all of them won’t fit, there will be a few pieces left). Coat it with honey.
Pour oil into the multicooker container. Place the carcass back down.
Cook on “Baking” or “Multi-cook” for half an hour. Turn over and remove excess fat. Place the remaining apple slices on top and cook for another half hour on the same program.

Stewed

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

Stewed duck in a slow cooker turns out incredibly appetizing, because according to the recipe, the 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 a child’s diet. You should definitely serve it with some kind of side dish: buckwheat porridge, rice, spaghetti, vegetable puree are suitable. Do not violate the order of actions, then the result will please you.

Ingredients:

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

Cooking method:

Wash the bird and cut into portions.
Turn the multicooker on to “Baking” and melt a stick of butter in a bowl. Place pieces of meat in it. Fry until golden.
Add coarsely grated carrots, finely diced onions, and bay leaves.
Pour in two multi-cups of hot water. Cook on “Stew” for an hour.
When the beep sounds, mix the roast with salt, sour cream, and pepper. Leave on “Heating” for half an hour.

With potato

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

If you make duck with potatoes in a slow cooker for lunch, you will solve the problem with both the first and the second at once. This is a very filling, nutritious meal. During the cooking process, the poultry pieces soften, and the potatoes are soaked in meat juices. This stew contains foods that are healthy for the body. It contains a lot of spices, so the aroma from it is simply fantastic.

Ingredients:

dried basil - a pinch;
poultry meat – 1 kg;
water – 185 ml;
salt – 1 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:

Wash the bird and divide it into portions. Remove too large areas of fat.
Rinse the potatoes, peel them, cut them into large cubes.
Start the “Frying” mode. Melt some of the previously trimmed duck fat. Place the pieces of meat and fry until golden brown on all sides.
Pour in water. Cook for half an hour on “Baking”.
Place potatoes, onion cut into half rings and grated carrots in a bowl. Salt and season with all spices. Add peppercorns and bay leaf. Cook on “Stew” for an hour and a half.

Pieces

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

There are a lot of recipes for pieces of poultry in a slow cooker, some very simple, and some that require a lot of work. The option you are about to get acquainted with can be considered average in terms of cooking complexity. In addition to meat, the roast includes apples and onions. Products are prepared with the addition of soy sauce and liquid honey. You can choose any spices at your discretion.

Ingredients:

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

Cooking method:

Wash the carcass, cut into portions.
Mix honey with soy sauce. Rub the pieces of meat with this mixture.
Turn on “Fry” on the multicooker. Place the duck with bay leaves and fry until golden brown. Let it rest for a few minutes by transferring it to a plate.
In the container where the duck fat remains, fry the chopped onion. When the cubes soften, add finely chopped apples. Cook for a couple of minutes.
Add the duck, salt and seasonings, stir the ingredients and pour in the broth. Cook for half an hour on “Stewing”.

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

If you want to surprise the people who will be present at the table, make duck with cabbage in a slow cooker. This is a very juicy bigos-type stew, filling and incredibly 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 the other components included in 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 glasses;
ground allspice – 1 tsp;
mustard - a couple of tablespoons.

Cooking method:

Cut the bird into portions. Rub with mustard, pepper and salt. Let it sit for half an hour.
Peel and cut the carrots, onions, and shred the cabbage.
Place the meat in the multi-pan and turn on “Frying”. After two to three minutes, add onions and carrots.
Activate the “Extinguishing” program for an hour. Add cabbage and tomato juice. Season with bay leaf, sugar, salt and pepper.
You can add a little water during the process. Serve the meat after the beep, placing it on serving 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.

Duck fillet in a slow cooker comes out incredibly aromatic and juicy. During the cooking process, the meat is softened and soaked in spices. It is recommended to serve it with some light side dish or even just 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;
mixture of dried dill, basil and coriander - 3 tbsp. l.;
salt – 0.5 tsp.

Cooking method:

Rinse the fillet, cut into medium pieces.
Make a mixture of soy sauce, mustard, salt, herbs and ground pepper. Marinate the meat in it. Let it sit for half an hour.
Peel the onion and cut into half rings.
Pour oil into a container. Add the onion and fry for 10 minutes in the “Baking” mode.
Place meat on top.
Cook on “Stew” 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 want to cook the meat and side dish separately, make the bird with rice. It is very nutritious, the portion is 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 the people you plan to treat to this dinner.

Ingredients:

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

Cooking method:

Cut the carcass into pieces, wash and dry.
Mix crushed garlic with ground dill, salt, paprika, and black pepper. Rub the meat with this mixture.
Place in a multicooker, coating the bowl with oil. Cook on “Fry” for 10 minutes.
Pour water over the meat and add a bay leaf. Cook on the “Soup” for an hour and a half.
Carefully remove the pieces. Pour the washed rice into the container. Top with diced carrots and bell peppers. Put the meat back.
Cook on the “Rice/Buckwheat” mode for about 40 minutes.

Cooking time: 95 min.
Number of servings: 4 persons.
Calorie content of the dish: 3782 kcal.
Purpose: dinner, lunch.
Cuisine: oriental.
Difficulty: easy.

The taste of duck with oranges is simply amazing. It turns out juicy, sweetish, with a light, subtle bitterness. Meat prepared in this way is best combined with cereals and legumes. It would be original to serve it with lentils and buckwheat porridge. Be sure to place a few sprigs of fresh herbs on the serving plates to make everything look 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:

Rub the breasts with pepper and salt and let them soak for half an hour.
Wash the oranges. Use a grater to remove the zest from them and cut the pulp into slices.
Grease the multicooker container with oil. Place the breasts and cook on “Grill” for 7-10 minutes on each side. Place on a plate.
Place orange slices and zest, honey, rosemary in a container. Pour in cognac and fry for a couple of minutes.
Place the fillet on top. Close the lid and cook on “Stew” for an 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 simplest, but the dish prepared according to it is a real delight. This food is ideal for a warm family dinner. The meat is stewed for a long time, so it becomes soft and acquires a delicate structure. It is perfectly complemented by potatoes and other vegetables with rich broth.

Ingredients:

duck – 750 grams;
greens - a bunch;
bell 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:

Peel and cut the onion into half rings. Turn on “Fry” on the multicooker and fry it for 10 minutes.
Place the cut poultry into a bowl. Cook on the same mode for another 10 minutes.
Peel the bell pepper and carrots and cut into small cubes. Add to fried foods. Mix water with tomato paste, salt, seasonings. Fill everything up.
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.

It’s easy to learn how to cook duck with vegetables in a slow cooker using the following recipe. You will be amazed at how soft and tender it comes out. This stew is worthy not only of everyday, but also of holiday table. It contains a lot of seasonings and vegetables. The bird is saturated with their flavors and acquires a wonderful aroma that instantly makes your mouth water.

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.;
onion – 4 small;
dried rosemary – 1 tbsp. l.;
carrots - 3 medium;
dried paprika – 1 tbsp. l.;
pepper, salt.

Cooking method:

Wash the duck legs.
Turn on the “Frying” mode. Heat olive oil in a bowl. Place the bird. Fry on all sides, adding butter.
Peel the potatoes and cut into medium cubes. Fry in a frying pan with salt, pepper, coriander until half cooked.
Pour wine over the meat. Turn on “Quenching” for half an hour.
Cut the onion into small cubes. Place in the pan in which the potatoes were cooked. Sauté with basil and rosemary.
Grate the carrots coarsely. Add to onions. Fry until soft.
Place the potatoes. Stir. Set it to “Stew” for an hour.
In the roast, add broccoli, disassembled into small pieces, and tomatoes, peeled and cut into cubes. Simmer everything together for 5 minutes.
Salt the roasted vegetables and place them in 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 small whole duck carcass in a slow cooker. As a result, the meat turns out very beautiful and will look great on the holiday table. Duck baked in a slow cooker is cooked with honey, so its crust is ruddy and golden. With this 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.;
oregano dried. – 0.5 tbsp. l.;
garlic – 3 cloves;
orange juice – 4 tbsp. l.;
fresh ginger (grated) - a tablespoon.

Cooking method:

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

With prunes

Cooking time: 135 min.
Number of servings: 12 persons.
Calorie content of the dish: 7349 kcal.
Purpose: dinner, lunch.
Kitchen: homemade.
Difficulty: easy.

Making duck with prunes in a slow cooker is very simple; even people who are working with this kitchen appliance for the first time can do it. The bird turns out to be very soft, aromatic, and 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:

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

Cooking method:

Pour hot water over the prunes.
Pour oil into a saucepan. In the “Baking” mode, fry the coarsely grated carrots.
Wash the bird, cut into portions. Place in a bowl.
Cut the prunes into halves. Add to pieces of meat.
Pour cream over the products, add salt and 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: homemade.
Difficulty: easy.

A simple second dish that you can serve for lunch to please your 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; all processes from preparing the food to serving it to the table will take you a little more than an hour.

Ingredients:

poultry – 1 carcass;
spices, salt;
onions – 4 pcs.;
soy sauce – 8 tbsp. l.;
bay leaf – 2 pcs.

Cooking method:

Wash the bird and cut into equal pieces. Rub them with salt and seasonings.
Peel and cut the onion into rings.
Place pieces of meat and bay leaf into the multicooker container. Spread the onions on top.
Sprinkle with soy sauce. Cook on “Fry” 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.

The masterpiece of Caucasian cuisine is pilaf, which can be cooked not only with lamb, but also with poultry. It should turn out no less tasty and nutritious. Duck pilaf in a slow cooker takes a long time to make, but it deserves the time and effort spent. It comes out crumbly, aromatic, and looks beautiful on the plate. If you want to do something unusual, 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:

Rinse and dry the thighs. .
Grate the carrots coarsely. Cut the onion into half rings.
Rinse the rice.
Peel the garlic, but do not disassemble the heads.
Turn on “Fry” on the multicooker. Fry the onion until golden brown in a minimum amount of oil.
After 25 minutes, add meat, carrots, and cumin. When half an hour has passed since the start of cooking, add the heads of garlic.
Then you need to set the “Stew/Stew” mode for an hour. Fill the food with water and salt.
After the beep, add rice. Distribute evenly over the surface. Cook for 45 minutes on the “Rice/Buckwheat” option.

Video

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Cut the duck fat (skin) into small pieces and place in a multicooker bowl. Set the "Frying" mode for 10 minutes. After the fat has rendered from the skin, discard the pieces. Place the duck, cut into medium pieces, into the fat. Place duck pieces skin side down. Cook on the same mode for another 15 minutes. After 7-8 minutes, turn the duck over.

During this time, the duck will be fried and a lot of fat will be rendered. This fat should be collected in a jar (useful for preparing other dishes); approximately 100 grams of fat should remain in the multicooker bowl. Add onions and carrots cut into medium pieces and carrots into half circles. Also add chopped garlic. Set the “Fry” mode again for 10 minutes and cook, stirring occasionally.

Next, salt the duck, add raisins and prunes.

Rinse the sauerkraut under running water and squeeze.

Add sauerkraut to the multicooker bowl with the duck, vegetables and dried fruits.

Salt, pepper and sprinkle with spices. Add hot broth or water and set the “Stew” mode for 45 minutes, then set the “Baking” mode for 1 hour. Periodically you should look into the multicooker bowl and, if necessary, add a little broth. 10 minutes before the end of cooking, add the bay leaf. Leave the dish covered in the slow cooker for another 20 minutes. The most tender duck with sauerkraut, cooked in a slow cooker, can be served.

Enjoy your meal!