Duck with apples in multivark
This recipe is ideal for anyholiday. The guests will be delighted, having tasted the most delicate poultry meat. Previously, this dish was cooked in the oven, spending a lot of time and energy, and the duck did not always turn out to be successful: the meat is dry, then the crust is overcooked. Now the landlady can be sure of an excellent result, and you can devote your free time to yourself. Ingredients:
- Duck - 1,2-1,5 kg
- Apples of acidic varieties - 2 pcs.
- Vegetable oil - 15 g
- Ground black pepper
- Salt
Cooking method: Apples are cut into slices of medium thickness. The duck is washed, dried with a towel and stuffed with prepared apples. Peel gently sew. After the duck is stuffed, it should be rubbed with pepper and salt. At the bottom of the multivarka pour a little vegetable oil and lay the duck. Cover the multivark closes and set the mode "Baking" for half an hour. After the lapse of time, the duck should be turned over to another barrel and again set the same mode for 30 minutes. This is done so that the bird is browned from all sides. After the sound signal, the duck is removed from the multivark, placed on a dish and decorated with greens. On the remaining fragrant fat you can cook potatoes, which will serve as a side dish for the festive duck. 
Duck with vegetables and broth in the multivark
Ingredients:
- Domestic duck - 1/2 pcs.
- Celery - 4 thick stems
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Onions - 1 pc.
- Spices, salt
- Water
Cooking method: The duck is washed and cut along into two halves, so it will be more convenient to cook it. Vegetables are cleaned and washed. Carrots cut into slices, celery - into 4-5 parts, the onion is left whole. Water should be boiled separately and pour it duck. Thus, the broth will be more transparent. Add salt, spices, bay leaf. The lid of the multivark is closed and the "Quenching" mode is set for 1-1.5 h depending on the power. After the sound signal, the duck and vegetables are taken from the broth and laid out on the dish. As a side dish, serve a vegetable salad. The resulting broth can be consumed as an independent dish, adding greens to it, or making from it a rich home-made soup.
Duck stewed in a multivark
Ingredients:
- Duck - 1 kg
- Apples - 1-2 pieces.
- Orange - 1 pc.
- Prunes - 4-5 pieces.
- Bay leaf - 1 pc.
- Garlic - 2 teeth
- Coriander, cumin, curry, salt - to taste
- Rice for garnish
Cooking method: For lovers of sweetish meat, a duck in a multivark can be put out with fruit. To do this, the bird is washed, the intestines are removed and chopped into large pieces. Wings and legs can be left intact. In a mortar, grind the spices with salt and thoroughly rub them with pieces of duck. Leave to marinate for at least 2-3 hours (can be overnight) in a cold place. At the bottom of the multivarka pour a little vegetable oil and lay out pieces of duck. From above, the meat is transferred with fruits and poured duck with water so that it practically becomes covered with liquid. If in the multivarquet there is a special insert for steaming, it is poured in pre-cooked to half-ready rice, add curry, garlic, black pepper and salt. Prepare the dish in the "Quenching" mode for 2 hours. If the duck is not very young or pickled not long enough, the cooking time can be increased to 3 hours. 
Duck, fried in a multivark
Ingredients:
- Duck legs and wings - 2 pcs.
- Badyan - 1 pc.
- Ground ginger - 1/4 tsp.
- Ground nutmeg - to taste
- Hot pepper - 1/2 pcs.
- Onions - 1 pc.
- Lime - 1 pc.
- Honey - 1 tsp.
- Soy sauce - 2 tsp.
Cooking method: Prepared legs and wings spread in a bowl and sprinkle with ground ginger. Add nutmeg and corn. Sharp pepper is purified from seeds and finely chopped. Onions cut into half rings. Lime is cut and juice of one half watered meat. Add honey, soy sauce, salt and pepper. Stir and leave to marinate for 2-2.5 hours. After a while, marinated meat is spread into the bowl of the multivark. The lid is closed and the "Frying" mode is turned on for 40 minutes. During this time, the duck should be turned several times. Then add a little water to the bowl and squeeze out the juice of the second half of the lime. Turn on the "Quenching" mode for 1.5 hours. The ready-made poultry is served to the table 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 tbsp.
- Onions - 1 pc.
- Spices, salt
- Bay leaf
Cooking method: To cook soup from a duck quickly, broth is prepared in advance. All vegetables are cleaned and washed. Carrots tinder on a grater, onion finely cut, potatoes cut into small cubes. From the broth collect the fat and put it on the bottom of the multivark. In it, fry carrots and onions for 1-2 minutes. Then the program "Zharka" is switched off and broth is poured into the fried vegetables. There also add potatoes, pasta, bay leaf, spices and salt. Close the lid and put the "Soup" mode. This program is usually performed within an hour, but since the broth is already ready, it takes 15-20 minutes to prepare this soup. When the time has elapsed, the program is forcibly disconnected. In the soup, add finely chopped greens and serve to the table.
