If you are the lucky ownermulticookers, then in many ways you are freed from culinary hassle. After all, in this miracle device you can boil, stew, fry, bake, and bake! And besides, you can save your time by not spending hours near the stove. Of course, supporters of traditional cooking can give a lot of arguments in favor of the cooking methods we are accustomed to. But! You can cook even the most traditional dishes in a multicooker, and they turn out no worse than those cooked on the stove or in the oven. For example, duck. Everyone is accustomed to the fact that duck should be cooked in a duck pan or in the oven. Meanwhile, there is far from one recipe for cooking duck in a multicooker. By the way, this kitchen device can be used for frying, boiling, stewing duck, and even baking it. Don't believe me? Then choose a recipe and try it.
Fried duck with soy sauce
The recipe, frankly, is not sophisticated. But the duck cooks quickly in a multicooker, and it turns out very tasty. Ingredients:
- Duck carcass - about 2 kg;
- Salt;
- Pepper;
- Soy sauce;
- Fresh greenery;
- Vegetable oil;
- Any suitable spices.
Preparation:Defrost the bird, singe it, remove all the stumps, wash it and dry it with a clean towel. Then chop the carcass into small portions. To do this, first cut off the legs, then the wings. After that, divide the carcass into two parts along the lines where the ribs join the body. Cut the duck breast into three parts: cut off the lower part of the sternum, and divide the remaining part in half lengthwise. Also cut the back into two or three parts across the spine. Put the chopped duck in a bowl, add salt, ground black pepper and poultry spices to taste, or any other spices at your discretion. Mix thoroughly, or better yet, leave for about fifteen minutes. Then pour a little vegetable oil into the bottom of the multicooker and put the pieces of poultry there, and pour soy sauce on top. Close the unit, set the baking mode and set the timer for sixty minutes. That's it. Turn on "start" and wait. After half an hour, open the multicooker, carefully stir the duck and cover it again. Continue cooking until the buzzer sounds. Serve the finished duck with any side dish, but it goes best with mashed potatoes. Season with fresh herbs.
Boiled duck with vegetables
This recipe for cooking duck in a multicooker is also very simple, and the dish turns out not only tasty, but also healthy. After all, meat with vegetables is almost a diet recipe. Ingredients:
- Half the carcass of a domestic duck;
- Large carrots;
- Head of onions;
- 4 stems of stalked celery;
- 2 laurel leaves;
- Salt and seasonings to your taste.
Preparation:A whole domestic duck carcass will not fit in a multicooker, so we divide it in half across the spine. For cooking, we can use any part – it’s up to you. Wash all the vegetables, peel the onion and carrot. Cut the carrots into large thick rings, cut the celery stalks into two or three pieces, and leave the onion whole. Put all the prepared products in the multicooker and pour boiling water over them. Add salt, bay leaf and any spices (but you can do without spices). Close the multicooker and set the “stewing” mode and the time to one and a half hours. When the signal that our dish is ready goes off, take the duck and vegetables out of the multicooker, put them on a plate and garnish with carrots and celery stalks. Throw away the onion – it has already fulfilled its mission. Serve the duck with the broth, which we strain and add salt and pepper if necessary, and also with fresh bread or croutons.
Braised Duck in the Multivariate
The most common recipe for cookingducks - baking in the oven. The second most popular recipe is probably stewed duck. Only we stew it in a duck pan on the stove. But what if you try stewing a duck in a multicooker? Ingredients:
- Duck carcass;
- 2 medium carrots;
- Head of onions;
- 3 garlic cloves;
- 2-3 laurel leaves;
- Black pepper and salt at your discretion.
Preparation: Process the duck as usual.Singe the defrosted carcass, remove the stumps, wash thoroughly and cut into portions. Note that not all parts of the duck carcass are suitable for stewing. So the back and wings, which have very little meat, can be left for broth. Now fry the chopped duck in a frying pan or in the same favorite multicooker until lightly browned. At the same time, the meat inside the pieces remains raw. Now we need to melt all the excess fat from the bird. To do this, we put it in a multicooker and turn on the baking mode for twenty minutes. While our duck is undergoing preliminary processing, peel the carrots, garlic and onions and chop them: onion into half rings, carrots into circles, and simply chop the garlic finely. Add the onion and garlic, salt, pepper and bay leaf to the meat and continue cooking the duck in the "stewing" mode for one and a half to two hours. About twenty to thirty minutes before the end, put carrots on top of the meat and bring our dish to readiness. Serve with any suitable side dish.
Baked duck with mustard and honey
A very interesting and simple recipe for bakedduck. As you understand, we will bake it in a multicooker. And so that the recipe does not look too simple, we will add honey with mustard and other interesting ingredients to it:
- Duck carcass;
- 6 tablespoons soy sauce;
- 3 tablespoons of natural honey;
- 1 tablespoon grated ginger;
- 3 tablespoons brandy;
- 1 lemon;
- 1 orange;
- 1 tablespoon mustard;
- 1 quince;
- Salt and black pepper to your taste.
Preparation Defrost the duck, singe it,remove the stumps, wash and dry thoroughly. Prepare a marinade from mustard, soy sauce, honey, cognac and ginger. Add salt and black pepper to taste. Then marinate the bird in the multicooker marinator for two cycles. After that, divide the orange and lemon into four slices (each citrus!), and cut the quince into eight pieces. Place the citrus and quince inside the duck and place the bird in the multicooker breast side down. Turn on the baking mode and leave the duck to cook in the multicooker for forty minutes. After that, drain the rendered fat, turn the bird over and cook for another thirty-five minutes in the baking mode.
Duck with cabbage
You should also like the recipe for cooking duck with cabbage in a multicooker. Ingredients:
- Duck carcass;
- 800 g white cabbage;
- 200 grams of sauerkraut;
- 2 heads of onions;
- 2 medium sized carrots;
- 3 medium potatoes;
- Bay leaf.
For the marinade:
- Half a cup of mayonnaise;
- Half a glass of sour cream:
- 1 tablespoon of ketchup;
- Half a teaspoon of scented pepper;
- Half a teaspoon of curry;
- Salt to your taste.
Preparation:Wash the duck carcass and separate the meat from the bones. Cut the fillet into pieces and prepare the marinade. For the marinade, mix sour cream with mayonnaise, ketchup, salt and spices, then rub the duck pieces with this mixture or simply mix the meat with the marinade. Leave the bird to marinate for two hours. After this time, shred fresh white cabbage, cut the onion into half rings and cut the peeled and washed carrots into thin strips. Peel the potatoes, wash and cut into large slices. Mix fresh cabbage with sauerkraut, add onions and carrots, season with spices and mix well. Now put the duck (without marinade) in the multicooker, put the vegetable mixture as a second layer, and put the potato slices on top. Sprinkle with allspice and broken bay leaves. Cook in stewing mode for two to one and a half hours. After that, change the mode in the multicooker to baking and cook for another fifteen minutes. Which recipe did you like best? Try to cook and share your impressions. Cook with pleasure. Bon appetit and success in the culinary field! We recommend reading:
