Duck with apples in multivark
This recipe is perfect for anyoneholiday. Guests will be delighted to try the most tender poultry meat. Previously, this dish was cooked in the oven, spending a lot of time and effort, and the duck did not always turn out well: either the meat was dry, or the crust was overcooked. Now the hostess can be sure of an excellent result, and free time can be devoted to herself. Ingredients:
- Duck - 1.2-1.5 kg
- Sour apples - 2 pcs.
- Vegetable oil - 15 g
- Ground black pepper
- Salt
Method of preparation:The apples are cut into medium-thick slices. The duck is washed, dried with a towel and stuffed with prepared apples. The skin is carefully sewn up. After the duck is stuffed, it should be rubbed with pepper and salt. A little vegetable oil is poured into the bottom of the multicooker and the duck is placed. The lid of the multicooker is closed and the "Bake" mode is set for half an hour. After some time has passed, the duck should be turned over onto the other side and the same mode should be set again for 30 minutes. This is done so that the bird is browned on all sides. After the beep, the duck is taken out of the multicooker, placed on a plate and decorated with herbs. Potatoes can be cooked in the remaining aromatic fat, which will serve as a side dish for the festive duck.
Duck with vegetables and broth in the multivark
Ingredients:
- Domestic duck - 1/2 pc.
- Celery - 4 thick stalks
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Onion - 1 pc.
- Spices, salt
- Water
Method of preparation:The duck is washed and cut lengthwise into two halves, this will make it easier to cook. The vegetables are peeled and washed. The carrots are cut into circles, the celery into 4-5 pieces, the onion is left whole. The water should be boiled separately and poured over the duck. This way, the broth will be more transparent. Add salt, spices, and bay leaf. The lid of the multicooker is closed and the "Stewing" mode is set for 1-1.5 hours, depending on the power. After the beep, the duck and vegetables are taken out of the broth and placed on a plate. Vegetable salad is served as a side dish. The resulting broth can be used as a separate dish, adding herbs to it, or you can make a rich homemade soup from it.
Duck stewed in a multivark
Ingredients:
- Duck - 1 kg
- Apples - 1-2 pcs.
- Orange - 1 pc.
- Prunes - 4-5 pcs.
- Bay leaf - 1 pc.
- Garlic - 2 cloves
- Coriander, cumin, curry, salt - to taste
- Rice for garnish
Method of preparation:For those who like sweet meat, duck can be stewed with fruit in a slow cooker. To do this, wash the bird, remove the entrails and chop into large pieces. The wings and legs can be left whole. Grind the spices with salt in a mortar and rub the duck pieces thoroughly with them. Leave to marinate for at least 2-3 hours (or overnight) in a cool place. Pour a little vegetable oil into the bottom of the slow cooker and lay out the duck pieces. Place the fruit on top of the meat and pour water over the duck so that it is almost covered with liquid. If the slow cooker has a special insert for steaming, pour in half-cooked rice, add curry, garlic, black pepper and salt. Cook the dish in the "Stewing" mode for 2 hours. If the duck is not very young or has not been marinated long enough, the cooking time can be increased to 3 hours.
Duck, fried in a multivark
Ingredients:
- Duck legs and wings - 2 each.
- Star anise - 1 pc.
- Ground ginger - 1/4 tsp.
- Ground nutmeg - to taste
- Hot pepper - 1/2 pc.
- Onion - 1 pc.
- Lime - 1 pc.
- Honey - 1 tsp.
- Soy sauce - 2 tsp.
Method of preparation:Place the prepared legs and wings in a bowl and sprinkle with ground ginger. Add nutmeg and star anise. Remove the seeds from the hot pepper and chop finely. Cut the onion into half rings. Cut the lime and pour the juice from one half over the meat. Add honey, soy sauce, salt and pepper. Mix and leave to marinate for 2-2.5 hours. After some time, place the marinated meat in the multicooker bowl. Close the lid and turn on the "Frying" mode for 40 minutes. During this time, turn the duck over several times. Then add a little water to the bowl and squeeze out the juice from the other half of the lime. Turn on the "Stewing" mode for 1.5 hours. Serve the finished bird with fresh vegetables and herbs.
Quick soup from a duck in a multivark
Ingredients:
- Broth - 1 l
- Boiled duck meat - 200 g
- Carrots - 1 pc.
- Pasta - 0.5 cups
- Onion - 1 pc.
- Spices, salt
- Bay leaf
Method of preparation:To cook duck soup quickly, prepare the broth in advance. Peel and wash all the vegetables. Grate the carrots, finely chop the onion, and cut the potatoes into small cubes. Skim off the fat from the broth and place it on the bottom of the multicooker. Fry the carrots and onions in it for 1-2 minutes. Then turn off the "Frying" program and pour the broth into the fried vegetables. Add the potatoes, pasta, bay leaf, spices, and salt. Close the lid and set the "Soup" mode. This program usually runs for an hour, but since the broth is already ready, 15-20 minutes is enough to cook this soup. After the time has elapsed, forcibly turn off the program. Finely chopped greens are added to the soup and served.
