Duck meat is not only rich in useful elements for the body, but also has a rich taste that distinguishes it from chicken or turkey. In addition, the bird is well suited for both an adult menu and for children. But at the same time, with an incorrect cooking process, the meat can become dry and too hard. If you want to cook juicy, soft duck -cuts with a rich taste of spices, then use a slow cooker for this.

Duck legs in a slow cooker - a simple recipe

To understand the process of making meat in a slow cooker, start with a simple and traditional recipe. In most cases, the ducks are stewed in a slow cooker with the addition of onions and carrots. So the meat is saturated with aromas of vegetables and a delicious gravy to the main dish is obtained.

Recipe ingredients:

• duck legs - 5 pcs .;
• raw carrots - 1 pc .;
• onions or pranks - 3 pcs.;
• garlic slices - 5 pcs.;
• boiling water or broth - 200 ml.;
• spices: paprika, basil, dill, black pepper, salt.

How to cook duck -cuts in a slow cooker:

1. The meat for extinguishing must be prepared in a special way, since under the skin there is a thick layer of fat. First, rinse the legs thoroughly with cold water, put on a kitchen towel. Carefully inspect the skin, remove the remains of the feathers, then thoroughly dry with paper towels. Only on dry skin can you make a crunchy crust.
2. On the outside of the legs (where the skin), make several longitudinal incisions. In this way, when frying, fat will melt faster and will not create a fat layer near the meat. Grate the skin thoroughly with salt.
3. On the bottom of the cold bowl of the multicooker, put the cut of the duck with the skin down, turn on the "frying" mode, but reduce the temperature of the cooking to the minimum. Fry the meat in this way on one side for 5 minutes, then increase the temperature to the average mode of the mode on your multicooker model. Continue fry the skin for another 5 minutes and then set the maximum temperature and cook the duck for the next 5 minutes.
4. Such a gradual increase in temperature is necessary so that duck fat will gradually move out. In this case, do not turn part of the carcass, fry only from the skin. Then turn the meat and fry it until the crust appears. It will take you about 7-10 minutes depending on the size of the legs. You can first fry the duck not in a slow cooker, but in a pan with a thick bottom. Only in this case, observe the previously described temperature regime, otherwise the skin will be fried, and the fat will remain on the meat.
5. Peel the vegetables, cut into small slices or half rings. Transfer carrots with onions into a multicooker bowl, add to the legs. If you prefer fried vegetables in gravy, then remove the meat from the bowl and in the remaining duck fat, fry the vegetables for 5-7 minutes, constantly stirring. Then return the legs back into the bowl.
6. Add all spices to meat and vegetables except garlic and greens. But when using basil and dill in dry form, they must be added for extinguishing along with vegetables. Mix the ingredients in the bowl with a spatula, pour 1 cup of boiling water and close the multicooker lid. To get a more saturated dish, use the broth instead of water. Add it also in warm form so as not to spoil the coating of the bowl.
7. In the multicooker menu, select the “Extinguishing” mode, set the time for 90 minutes and click “Start”. 10 minutes before the end of the preparation, add chopped fresh herbs and garlic. Mix the ingredients in the bowl, close the lid again and continue to simmer to the signal about the end of the process.
8. Give the finished dish to brew with a closed lid in the "heating" mode for another 10 minutes. Serve duck legs with fresh tomatoes or cucumbers and boiled potatoes.

Duck -cuts in a slow cooker with apples

Most often duck It is served with apples, so its taste becomes more expressive in the dish. But you can cook it not only in general. Use a ham. The meat on the bones in the slow cooker is especially juicy. Apples must be chosen with a sour taste, so the aroma of spices on a duck will be opened even more.

List of the necessary products according to the recipe:

• hORROKE OF DIKS of medium size - 3 pcs.;
• brown sugar - 2 tbsp. l.;
• mustard sauce - 1 tbsp. l.;
• marine salt - to taste;
• ground paprika - 1 tsp;
• sour apples - 2 pcs.;
• white sugar for caramelization of apples - 1 tbsp. l.

The process of cooking duck legs in a slow cooker:

1. Wash the duck in cold water for 20-30 minutes, then rinse and dry with napkins. Let the meat dry well, so the marinade will better stick to the skin.
2. In a separate container, mix the ingredients for the marinade. Put the mustard, add sugar and paprika. Use brown sugar, as it is more aromatic. Mix thoroughly and smear duck legs with a mixture. Try to coat meat from all sides, avoiding dry places. The duck under the marinade will become soft and fragrant.
3. Cover the dishes with cling film and leave to pickle the night in the refrigerator. If you want to reduce pickling time, then leave the meat at room temperature by 4-5 hours.
4. After the specified time, the legs are transferred down the skin in the cold bowl. Turn on the multicooker on the "Frying" function on the average temperature according to your multicooker model, set the time for 40 minutes. Salt the meat, close the lid and press the "Start".
5. After 20 minutes, open the slow cooker, turn the meat over, salt again and continue to fry it at a closed lid until the end of the cooking time. It is not necessary to use oil for frying, since the duck will extract enough fat. Also, instead of the "Frying" mode, you can use the function "baking".
6. After the sound signal, add 2-3 tbsp. l. Boiled water, close the lid and break duck meat in the "extinguishing" mode for 15 minutes. During this time, prepare apples. Wash the fruits, cut the skin and remove the seeds. Cut the pulp with slices.
7. When the multicooker finishes the process of stewing meat, open the lid, take out the legs. Fat and the remaining liquid do not pour. Transfer apples to the bowl, add ordinary sugar and fry the fruit in the "baking" mode for 15 minutes with the lid open. During cooking, constantly stir the slices so that they are covered with caramel sauce from all sides.
8. Put the finished apples and sauce from the bowl on top of duck -cuts and serve to the table in warm form. If the meat has cooled too much, then heat it in a slow cooker in the "heating" mode.

Duck -cuts in a slow cooker with potatoes

Many housewives prefer to prepare a full -fledged dish in the slow cooker, which can be immediately served to the table. So it turns out the meat with the side dish, and for a fragrant gravy you can add onions and carrots. Because of duck meat It has a strong aroma, it can be opened and softened with spices such as ginger and cinnamon.

List of necessary ingredients by recipe:

• medium -sized duck legs - 4 pcs.;
• green peas - 200 gr.;
• onions - 1 pc.;
• small carrots - 1 pc.;
• young potatoes - 600 gr.;
• ground ginger - 1 tsp;
• ground cinnamon - 0.5 tsp;
• soy sauce - 1 tbsp. l.;
• any honey - 1 tbsp. l.;
• cleaned garlic - 4 cloves;
• dill greens - to taste;
• pepper with fragrant peas - 6 peas;
• salt is to taste.

A step -by -step recipe for cooking in a multicooker of duck -cuts:

1. Wash the duck parts of the carcass thoroughly in running water, put on a kitchen towel and dry well from excess moisture. This must be done so that the marinade can evenly cover the surface of the meat.
2. In a small container, interfere with spices (all except salt), pour soy sauce and honey. Do not use salt in the marinade. She pulls moisture from meat, which will make it dry. Put the dishes in the water bath and let the honey completely dissolve. Carefully knead the marinade, rub them with meat, transfer it to a deep container, cover and leave to marinate for 6 hours in the refrigerator.
3. After the specified time, put the legs to the bottom of the cold multichanes. Make sure that the skin is below. Turn on the technique for the "Frying" mode, set 100 degrees, set the time for 20 minutes. Salt the meat, close the lid and press the Start button. During this time, fat on meat gradually melts and a delicious crust will appear on top of the legs.
4. Then rearrange the “frying” mode to the usual cooking temperature, turn the meat over, salt it again and fry for 10 minutes. Additionally, do not add oil for frying the duck. Her own fat will be enough for cooking. Be sure to follow the amount of salt, since soy sauce itself is salty.
5. Prepare vegetables. Remove the skin from onions and carrots, cut into a cube. Rinse peas in cold water, clean the garlic and chop in the press. Rub young potatoes with a scraper or knife. Since he has a thin peel, in this way it will be the fastest to remove it. Cut the fruits with slices.
6. In the multicooker bowl, after the end of the frying process, transfer carrots, onions and potatoes. Do not pour fat. Add the remaining marinade, pepper and pour a little boiled water or any broth. Mix the ingredients with a spatula, close the lid and prepare them for 30 minutes in the “extinguishing” or “languor” mode.
7. 10 minutes before the end of the preparation, add washed and crushed greens of dill, garlic with green peas. Mix the products again, close the lid and leave the multicooker until the end of the extinguishing mode.
8. Give the finished dish to brew with a closed lid for another 10-15 minutes. Then serve to the table. A duck with potatoes goes well with a salad of fresh tomatoes or cucumbers, but pickled vegetables are also suitable.

Duck -cuts in a slow cooker with pepper and eggplant

In a slow cooker, duck meat is juicy, since moisture remains inside the bowl throughout the cooking process. Together with meat, you can prepare a delicious and aromatic gravy of vegetables, which will be saturated with a healthy and delicious duck fat.

You will need such products for the recipe:

• herk duck - 4 pcs.;
• sweet pepper - 1 pc .;
• peckal beans - 200 gr.;
• medium -sized eggplant - 1 pc.;
• carrots and onions - 1 pc.;
• boiled water or broth - 1 multistakan;
• mustard in the form of sauce - 1 tbsp. l.;
• honey - 1 tbsp. l.;
• raw garlic - 3 slices;
• black ground pepper, salt, cinnamon, ginger powder - to taste.

The process of cooking duck legs in a slow cooker:

1. If you use large legs, then they must be cut into 2 parts in the joint. So the meat will prepare evenly. Parts of medium -sized carcass can not be divided into parts. Inspect the meat thoroughly, if necessary, remove the residue of the plumage and rinse with cold water.
2. Dry the ducks with paper towels. It is important not to leave excess moisture on the surface of the meat, otherwise you will not get a fragrant crust, and spices do not even soak the duck.
3. To prepare the marinade, prepare a separate container. First mix mustard with honey, then gradually enter spices. Add garlic last. First, press the cloves on the cutting board with the flat side of the knife, then remove the husk and finely chop. Mix the marinade well and heat in a water bath or in the microwave.
4. Make a few longitudinal incisions on the skin, try not to hurt the meat. Apply a warm marinade on the entire surface of the legs with your hands. Put the meat into a container with marinade, cover. The duck must be marinated for 6 hours in the refrigerator with a closed lid. You can leave the meat for the whole night, the longer it is with spices, the tastier the dish will turn out.
5. The pulp pulp must be prepared before added to the dish. Remove the peel from the fetus, cut the pulp with a cube, salt and leave for 5-7 minutes. Then transfer to a colander and rinse with cold water. Put the vegetable on a kitchen towel and let dry the moisture. Such actions will remove excess bitterness from the vegetable.
6. Peel the onions with carrots, cut into half rings. For beauty, carrots can also be chopped into strips or a cube. Rinse the bell pepper, cut the pulp in half, remove the seeds and a stalk. Cut the vegetable in stripes. Part beans must be washed from sand, dried. If the pods are long, then cut them in half.
7. After pickling the duck, it should be frying at high temperature. Since the dish will extinguish in this recipe for a long time, fat will gradually be smoked during the preparation process. First you need to make a crust on the legs. To do this, heat the multicooker bowl well in the "Frying" mode. In turn, put the duck on its bottom, the skin down, salt. Do not pour the remaining marinade, as it will come in handy for gravy. Fry the meat for 20-25 minutes, constantly turning the pieces for uniform cooking.
8. Then remove the legs from the slow cooker, transfer to a deep container. Leave the multicooker mode for “frying” or “baking”. Put part of the fat into another dish. On the remaining fat, first fry the onion for 5 minutes, then 3 minutes carrots with eggplant. After that, add sweet pepper and continue to fry for another 4-5 minutes.
9. Switch the multicooker to the function "Extinguishing". Put the legs, the remains of the marinade and fat to the fried vegetables. Add patch beans, pour in water or broth. Install time for 50 minutes. If the pieces are large, then increase the time to 60 minutes. Mix the ingredients well, close the multicooker lid and cook the dish to the sound signal.

Duck -cuts in a slow cooker with stewed cabbage

If you want to cook a duck with a lean gravy, then add cabbage to the dish. Fat, which will be released during stew, is evenly distributed between vegetables and cabbage. In addition, you will get a full -fledged dish with a side dish.

Take so many ingredients according to the recipe:

• herk duck - 4 pcs.;
• white cabbage of medium size - half of the head;
• potatoes - 5 pcs.;
• raw carrots and onions - 1 pc.;
• bay leaf - 2 pcs.;
• pigles with a pea mixture - 1 tsp;
• salt cook - to taste;
• boiling water or broth - 1 multistakan.

A step -by -step description of a recipe for duck legs in a slow cooker:

1. Prepare meat. Inspect the horror for the remains of feathers, if necessary, remove them. Then rinse the duck, but only in cold water. Dry the skin with paper towels and leave to dry on a kitchen towel.
2. The skin from the legs must be left. Cut the skin to the meat from above, this is allowed to quickly move away the fat during frying. Turn on the multicooker on the "Frying" mode. If your model does not provide for such a function, then use the “baking”. To fry 4 pcs. You will need a ham for about 30 minutes.
3. When the bowl becomes hot, gently lay out 2 legs. Be sure to do this first with a skin on the bottom, since it is in this place that there is a large amount of fat. After a fried crust appears on the meat, turn the duck over and continue to cook it in a slow cooker until a golden crust appears. In the same way, fry 2 other pieces of meat.
4. Then put them on a plate, leave the fat after frying in a slow cooker. Prepare vegetables. Remove the peel from onions, potatoes and carrots, cut in any way. Soak potatoes for 10-15 minutes in cold water. So the extra starch will come out. Then be sure to dry from moisture, otherwise spray will appear from contact with hot fat.
5. Remove the upper sheets from the head of cabbage, cut it finely, like on borsch or stew. Salt and grind slightly with your hands. This will enable cabbage to release juice. Turn on the multicooker again on the "Frying" mode. Fry on fat from a duck on a bow with carrots for about 7-9 minutes, constantly stirring. In this case, the bow should acquire a transparent color, and not become dark.
6. After that, immediately load the cabbage, continue to fry the vegetables for another 10 minutes. Place the ingredients often so that the lower row is not burned. Keep in mind that the cabbage is reduced in time in time.
7. When the cabbage becomes soft, shift the legs to it, add potatoes, spices with a bay leaf. Pour in water or broth. If necessary, then salt. At the same time, remember that you have salted raw cabbage. Close the multicooker lid, set the function “Extinguishing”. The preparation of the dish will be enough 1.5 hours.
8. After the sound signal, let the duck with cabbage brew with the “heating” mode for 10-15 minutes, then serve to the table. From the finished dish, be sure to remove the bay leaf, otherwise it will give a bitter taste of ingredients.
9. If you want to give this dish the sourness of tomatoes, then use tomato paste. Dilute it in water and add a duck before extinguishing. When you add fresh tomatoes, pre -remove the skin from them, cut the pulp, then fry with onions and carrots. Give the juice a little evaporated before adding cabbage.

Duck -cuts in a slow cooker with sour cream and garlic

To give duck meat of tenderness and aroma, use sour cream in the marinade, but only with a low percentage of fat content. Also, this marinade with spices can be used for gravy in which meat will be stewed. In addition to the recipe, you can simultaneously boil a pair of fragrant potatoes.

The number of recipe ingredients for 8 servings:

• medium -sized duck legs - 4 pcs.;
• loof sour cream - 300 g.;
• boiled water - 1.5 multistakan;
• wheat flour - 2 tbsp. l.;
• soy sauce - 1 tbsp. l.;
• lemon juice - 3 tbsp. l.;
• garlic slices - 3 pcs.;
• ground mixture of peppers - 1 tsp;
• crushed coriander - 0.5 tsp;
• potatoes large tubers - 4 pcs.;
• fresh dill - to taste;
• spices for potatoes - 1 tsp;
• sea salt - to taste.

The work course for making duck with sour cream in a slow cooker:

1. First you need to prepare a blade of duck. Inspect them, remove the remaining plumage if necessary. Then wash with cold water, transfer to paper towels and let it dry from the remaining moisture. Before pickling, the meat should be dry, otherwise sour cream with spices will not even cover the duck.
2. Cut the skin on the legs along several stripes, but do not cut the meat. Prepare a marinade for duck. Add the fine mixture of peppers, coriander and finely chopped to sour cream. Then pour soy sauce and lemon juice. Mix the marinade thoroughly so that the spices spread evenly along the mixture. L tam the parts of the duck with sour cream sauce, transfer to a deep container and put in a cool place to marinate for 6-8 hours, depending on the size of the pieces of meat.
3. Peel the potatoes, cut into large parts. Since the duck will stew for a long time, the pieces of the vegetable should be large so as not to become too soft during cooking. Pour the potatoes with cool water and let stand for 10-15 minutes. This will allow excessive starch from the vegetable.
4. After pickling, duck legs must be fry. Prepared at high temperature. Do not worry that the meat will remain oily. Duck fat will melt during the extinguishing. Switch the multicooker to the “Frying” function or select the “Baking” mode. Let the bowl warm well.
5. On a flat plate, mix flour with salt, take out a handful of marinade, roll in flour. If all the meat is not immediately placed in a multicooker bowl, then fry them alternately. The duck must be laid on the bottom of the multicaches with the skin down. Frying a legs for 2 minutes on each side.
6. After you fry the entire duck, switch the slow cooker to the “Extinguishing” option, set the time for 1 hour. Transfer the legs to the multichan, add the remaining marinade and pour hot water, mix the ingredients.
7. Remove the potatoes from the liquid, dry with moisture with napkins or put on a kitchen towel. Finely chop the washed dill, mix with spices for cooking potatoes and salt. Rub the vegetable with the mixture, transfer it to the tray for steam and install it on top of the bowl.
8. Close the multicooker lid, the pair hole should remain open. Click "Star", wait for the signal about the end of the process of stewing the dish. To serve, first put the potatoes on a plate, then the legs and pour the sauce on top, which turned out during the preparation of the duck.

Do not give up a dish of duck legs. It is very simple to cook them with a slow cooker. It is in it that the most aromatic and juicy meat turns out. For a rich taste, use spices with greens. But do not forget to take into account the features of the temperature regime when frying meat to avoid a thick layer of fat on it. Enjoy your meal!

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