Duck breast is incredibly tasty meat. In addition to the most tender taste, it is impossible not to note that this meat is rich in vitamins and microelements important for our body. That is why most hostesses prefer to cook dishes from this part of the duck. Today we suggest you replenish your culinary book with delicious recipes for duck breast duck in a slow cooker.

Duck breast with aea in a slow cooker

We will immediately say that duck meat goes very well with a variety of fruits and aiva is no exception. The most delicate juicy duck meat is perfectly complemented by a slightly sour taste of quince, and the smell of fruit makes such a dish simply incredibly aromatic.

We buy ingredients:

• Breast - 340 g.
• Aiva - 120 g.
• Water - 50 ml.
• Soy sauce - 2.5 tsp.
• Vinegar - 10 g.
• Sunflower oil - 3.5 tbsp.
• Oregano, rosemary, star anis, salt.

So, we prepare goodies:

• To get started, let's get fruit. Despite the fact that the whole dish will be prepared in a slow cooker, we will pre -treat aiva in a pan for its convenience. So, we wash well and dry the fruit, then clean it from the skin and chop it with thin slices.
• Put the fruit, anise asterisk in the pan and add water there, if desired, you can add a couple more cloves. Now the contents of the container need to be torn. Stew until all the water evaporates in the container. At this moment, add the amount of sauce and vinegar indicated in the recipe and stew the quince for a couple of minutes.
• Now take the fillet. If it is with the skin, then it is advisable to clean it, and then in the meat itself you need to make a lot of small punctures.
• Pour the oil into the tank of the device and put all our spices there, as well as a previously ambassador fillet. We turn on the device in “Frying” mode and prepare the contents of the container for 12 minutes, then lay out the quince for meat, close the multicooker bowl and put the device into the “tight” mode, bring it to readily for 13 minutes.
• We put the prepared dish on a large plate and decorate with herbs. You can serve such goodies with fresh vegetables.

Duck breast with oranges in a slow cooker

Get ready, today there will be a lot of delicious recipes for duck fruit fillets, well, for now we will dwell on tender meat with oranges.

We take such ingredients:

• Duck breast - 2.5 pcs.
• Orange - 1 large.
• Orange zest - 1 tbsp.
• Honey - 1.5 tbsp.
• Sunflower oil - 2.5 tbsp.
• Paprika, lemon mint, basil, salt - to your taste.

The cooking process includes the following stages:

• To get started, slightly marry the meat. To do this, we wash the fillets well, dry, generously sprinkle with spices and salt and let stand for about an hour.
• While the meat is pickled, we will take fruit. I am an orange, grate the zest carefully. Then we clean the fruit of the white film and cut the clean orange in circles.
• Pour the oil into the assistant capacity and turn on the "fry" mode. After a couple of min. We put duck pulp in the bowl and cook for about 12 minutes.
• We spread the fillet on the dish, and put pieces of fruit, honey and zest in the bowl. If desired, you can put anis asterisk, cloves or add a little aromatic alcohol - cognac, rum in a bowl. After a couple of min. You need to put the meat on the fruits, close the multicooker lid and put the device into the "extinguish" mode. In this mode, we bring the dish to readiness for about half an hour.
• We present the prepared breast as follows: we transfer the fillet to the dish and serve with the side dish, watering it with the sauce, which we got from honey and oranges.

Duck breast with pineapples in a slow cooker

Another version of the delicious breast, which is simply impossible not to tell. Duck pulp with pineapples is very soft and juicy.

To prepare such a treat, you need to prepare the following ingredients:

• Duck fillet - 450 g.
• Pineapples - 100 g (canned).
• Pineapple syrup - 50 ml.
• Cream - 120 ml.
• Butter - 40 g.
• Cinnamon, black pepper, ginger in powder, salt.

This dish is prepared quickly and simple:

• We put a piece of oil in the tank of the device and turn on the "fry" mode.
• While the oil is melting, quickly prepare duck meat. To do this, wash it and chop it with medium slices, if necessary, removing the skin from it. Then we generously flavor with spices and salt.
• We send the fillet to the device of the device and cook for about 8 minutes.
• Then add the pre -chopped fruit to the breast and, mixing, cook for about 5 minutes.
• Now pour syrup and cream into the container, mix the contents of the multicier bowl.
• We turn on the mode “Stew” and bring the dish to readiness for 13-15 minutes.
• We spread the pieces with duck breast and pineapple in a plate and water them with the resulting sauce.

Duck breast with pears in a slow cooker

For everyone, it is more familiar to cook duck meat with apples, but we decided to tell you a no less tasty recipe for duck fillets with pears, believe me, it will turn out to be unusually tasty and fragrant.

So, we take such ingredients:

• Duck breast - 350 g.
• Pear - 120 g.
• Garlic - 4 cloves.
• Vegetable oil - 15 ml.
• Honey - 2.5 tsp.
• Cloves, cinnamon, turmeric, oregano, salt.

We begin to cook a yummy:

• We take the breast and wash it well, dry it and sprinkle it with spices, spices and salt, rub it with garlic pre -cleaned and crushed on a grater. We leave the meat for half an hour so that it is marinated.
• Pour the oil into the assistant bowl and, turning on the “frying” mode, wait until it warms up.
• We put pieces of meat in a container and cook them for 12 minutes.
• My pear, remove the peel from it, chop into pieces, after removing the core.
• After 13 minutes. We lay out the fruit on the filica and close the device, transferring it to the "extinguish" mode.
• We bring the dish to readiness for about 15-20 minutes. During this time, the meat will be prepared and saturated with the aroma of a pear, and the fruit will become moderately soft.
• We spread the dish on the plate. You can decorate it with branches of greens or fresh mint leaves.

Duck breast with white mushrooms in a slow cooker

The combination of delicious and aromatic white mushrooms with a juicy breast will give you an incredible dish that will not remain unified by any guest.

We buy products:

• Duck breast - 2 pcs. (with skin and fat).
• White mushrooms - 10 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Butter - 70 g.
• Garlic - 4 cloves.
• Chicken broth - 120 ml.
• Oregano, pepper, salt - to your taste.

The cooking process consists of such stages:

• Mushrooms well, dry and cut in half.
• Vegetables must be cleaned, washed and chopped. It is recommended to cut the onions with half rings, and carrots with cubes.
• We clean the garlic and grind with a knife or press.
• We and dry the breast, then generously sprinkle with spices, salt and put in the container of our assistant, turn on the “fry” mode. We cook for 13 minutes, but we do it only on the fat side of the meat. Now we transfer the meat to the plate, but we put it with the fried side to the top so that the juice of the stack on the non -fried side.
• Now we put mushrooms, vegetables, and garlic in the tank of the device.
• We fry the contents of the slow cooker for about 12 minutes, constantly stir.
• Pour the broth into the container and put the device into the "extinguish" mode, after min. 2 We spread in the broth with fillet vegetables and, closing the multicooker lid, bring the dish to readiness. About 3 min. Before the end of the preparation of the treat, add butter to the dish.
• We shift the prepared treat to the dish and serve with the side dish, pouring it with the resulting sauce.

Duck breast with potatoes in a slow cooker

Duck breast with potatoes is a very hearty dish that is perfect for a home dinner or a festive table. So, we present to your attention the simplest, but from this no less delicious recipe for this dish.

The products that we need for cooking:

• Breast - 3 pcs.
• Potato - 5 pcs.
• Sunflower oil - 60 ml.
• A mixture of spices for duck.
• Parsley.

The cooking process is very simple:

• I wash the duck meat and dry it, and then we are a little superior in all places.
• In a deep plate, mix our spices, spices and oil.
• We rub the meat with salt and place in a container with spices. Here it should spend at least half an hour.
• The potatoes need to be cleaned and washed, and then weld a little, without first cutting it.
• We turn on our assistant in the "fry" mode and put it in the breast cap. Fry them until half -cooked.
• Boiled for 15 minutes. Cool the potatoes and cut into circles, and then send to the fillets in the slow cooker.
• We switch the device mode to the “extinguishing” and cook with a closed device cover for about 17 minutes.
• We spread the finished goodness on the plate and decorate with parsley.

Duck breast with vegetables in a slow cooker

A breast with vegetables in a slow cooker is not only tasty and satisfying, but also very useful, so let's quickly see the recipe for this dish.

We take such products:

• Duck breast - 650 g.
• Onion - 100 g.
• Carrot - 70 g.
• Zucchini - 150 g.
• Eggplant - 150 g.
• Sweet pepper - 100 g.
• Tomato - 1 pc.
• Vegetable oil - 20 g.
• Garlic - 4 cloves.
• A mixture of spices for duck.

So, we cook the pulp of ducks with vegetable stew:

• The preparation process, of course, will start by working with fillets. Rinse, dry the breast, remove the skin and cut by any pieces if desired.
• Generously shave the ducklings with spices.
• Pour the oil into the tank of the device and after heating it, lay out the fillet there (prepare in the "baking" mode). At this time, about 12 minutes, we are engaged in vegetables.
• I wash all the vegetables, we clean and remove the core if necessary. We proceed to cutting vegetables: onions, carrots, zucchini, eggplant - large cubes, pepper - straw, chop finely, tomato in small pieces (we will use with seeds and core).
• We put onions and carrots to the duck breast and prepare a kind of roasting.
• Add the tomato there.
• After 7 min. We put all the remaining vegetables in the container.
• In the "simmer" mode, bring the dish to readiness for 35 minutes.
• Our duck breast with delicious juicy vegetables is ready.

Duck breast with pumpkin in a slow cooker

At first glance, a duck with pumpkin is something unusual and very dubious, however, do not rush with conclusions. Having tried the dish once, you will probably want to cook it again.

Necessary ingredients:

• Poultry pulp - 2 pcs.
• Pumpkin - 280 g.
• Sour cream - 80 g.
• Soy sauce - 15 g.
• Sunflower oil - 10 g.
• Spices, spices and salt - to your taste.
• Crackers for breading.

Cooking the treat:

• We put the meat in order. Wash, dry it with paper towels and chop it with arbitrary pieces.
• In a deep container, mix the sauce and spices with salt. Put a ducklings in the resulting mixture.
• We clean the pumpkin and cut into pieces. Dip the vegetable in crackers and fry with butter in a preheated device of the device (“fry” mode).
• We transfer the pumpkin to another plate.
• And in the container of the device we put the meat and fry it up to half a month about 13 minutes.
• Now we put pieces of pumpkin on the duck and pour everything with sour cream and the sauce that we stayed after pickling meat.
• Close the assistant and turn on the "extinguish" mode. We are waiting for about 10-15 minutes.
• We spread pieces of meat and vegetable on a plate and serve, decorating with herbs.

Duck breast in pomegranate sauce in a slow cooker

Duck fillet under grenade sauce - sounds appetizing, isn't it? Believe me, this dish will taste no worse than look. The most delicate duck meat under a bitter-term sauce will definitely like even the most picky gourmets, so be sure to try this recipe.

We need such a list of products:

• Duck pulp - 3 pcs.
• Voloshsky nuts and almonds - 100 g of total.
• Sunflower oil - 3.5 tbsp. l.
• Onion - 1 pc.
• Vegetable broth - 350 ml.
• Pomegranate - 1 large pcs.
• Soy sauce - 3 tbsp. l.
• Oregano, a mixture of Provencal herbs, salt.

We proceed to the cooking process:

• First, prepare nuts. Already peeled nuts must be slightly dried and chopped in any convenient way.
• Pomegranate is cleaned and separated from the peel.
• We will prepare the sauce in a pan for our own convenience. To do this, put the container on the fire and pour oil into it. We are waiting for the oil to warm up and add a previously cleaned and cut onion to it, after a couple of min. Put the mixture of nuts, spices, fruit grains and sauce in a pan, mix everything.
• The contents of the pan need to be stewed for about 17 minutes. On the smallest fire.
• At this time, we will start working with a duckling. We prepare the meat in the usual way, flavify with pepper and salt and put it in a preheated bowl of the device (“Frying” mode), add oil. Cook for about 10-12 minutes.
• Now we turn on the “simmer” mode and bring the meat to readiness.
• We spread the pulp on the dish, cut it with portioned pieces and pour the sauce. Also, the sauce can be served separately.
• Popantize the presentation of the dish. You can use fresh basil, mint or other greens.

Duck breast with onions in a slow cooker

The breast of ducks with onions is a very simple dish, which many have to taste. According to this recipe, we will pre -marin the duck meat in a delicious marinade and therefore we will get the most delicate duck fillet at the exit.

So, we stock up with products:

• Duck pulp - 550 g.
• Onion - 2.5 pcs.
• Vegetable oil - for frying the breast.

For marinade:

• Soy sauce - 4 tbsp. l.
• Lemon juice - half h. L.
• Fresh mint - a couple of leaves.
• Ginger, cloves, cinnamon, Provencal herbs.

We begin to engage in direct cooking:

• In a deep plate, mix the sauce with all our spices and spices.
• Now pour the lemon juice into the plate and add crushed mint leaves. You need to grind them not finely, it will be enough to cut each leaf in half.
• Be sure to wash the meat, dry and chop with arbitrary pieces.
• We lay the ducklings in the marinade and leave it for at least 40 minutes.
• The bulbs need to be cleaned, washed and cut into half rings.
• Now, pour the oil into the tank and turn on the "fry" mode.
• As soon as the bowl is sufficiently heated, we put pieces of meat in it, we do not use the marinade yet.
• Fry the ducklings for about 13 minutes.
• We transfer the meat to the plate.
• And in the device we put the chopped onion and cook for about 3 minutes.
• Now we return the prepared breast to the capacity of the assistant and pour our entire marinade there.
• With a closed cover cover, we bring the dish to readiness for half an hour.
• You can serve duck pulp with onions with buckwheat or rice.

Duck breast with prunes in a slow cooker

Thanks to the prunes and spices that we will use in this recipe, the meat will turn out to be unusually juicy and tender, and the aroma will definitely not leave you indifferent.

For this dish, we will need such components of the dish:

• Breast - 2 pcs.
• Prunes - 170
• Almond chips - 40 g.
• Garlic - 3 cloves.
• Sour cream - 200 g.
• Thyme, basil, cinnamon, salt.

To blame yourself for a delicious duck breast with prunes, we adhere to such stages of cooking:

• We wash out the meat and chop into pieces of medium thickness.
• The prunes are sure to be well and pour steep boiling water for a couple of mines.
• We clean the garlic and grate.
• The pieces of duck pulp are generously flavor with spices, garlic and salt and leave for an hour so that they are marched.
• We put pickled meat in the tank of the device and, turning on the “fry” mode, cook it, constantly stirring, about 12 minutes.
• Now add prunes to the meat and cook a couple of mines.
• Pour sour cream into the bowl and, closing the device cover, we continue to prepare the dish for about half an hour, turning on the “extinguish” mode.
• Put the cooked treat on a plate and decorate with chips of fried almonds, also if desired you can add fresh mint leaves.

Duck breast in creamy-saw sauce in a slow cooker

For no one, it will not be a secret that beer is an excellent marinade for almost any type of meat and the duck is no exception. For true gourmets and beer lovers, we present our next recipe.

So, we stock up with products:

• Duck pulp - 550 g.
• Beer - 150 ml.
• Cream - 120 ml.
• Garlic - 2 cloves.
• Cheese - 80 g.
• Butter - 40 g.
• Rosemary, cinnamon, turmeric, pepper, salt.

The cooking process is very simple:

• Of course, initially we will work with meat. We process it with a way familiar for all housewives - we wash out and cut it with pieces.
• We mix half the spices and salt and generously shave the fillet with a mixture.
• We grate the cheese.
• We clean the garlic and chop in the press for garlic.
• In the bowl of the device, put a piece of oil and melt it in the "fry" mode.
• Put the meat in the tank and fry it for about 12 minutes in the container of the multicooker.
• In a separate container, mix the beer and the second part of the seasoning, slightly heat. We pour cheese into the liquid and wait until it melts a little, add chopped garlic, and then pour the cream into the container and, stiring, cook on a soft fire for about 10 minutes.
• Pour the resulting sauce into the multicooker container and, in the “Stew” mode, bring the dish to readiness for half an hour.
• We spread the duck in a dish and water the resulting sauce. It is very tasty to serve such a dish with rice and baked potatoes.

Duck breast stuffed with dried apricots and cheese in a slow cooker

Stuffed duck fillet is an incredibly hearty and tasty dish that should definitely be on the festive table. Believe me, guests, and you yourself, you will be satisfied with such a treat.

To prepare this treat, take such ingredients:

• Duck fillet with a skin - 3 pcs.
• Kuraga - 120 g.
• Cheese - 100 g.
• Soy sauce - 2.5 tbsp. l.
• Garlic - 2 cloves.
• Maslins without a bone - 10 pcs.
• Vegetable oil - 3.5 tbsp. l.
• A mixture of Italian herbs, pepper, salt.

We start cooking:

• For this recipe, we will need whole fillets with a skin, therefore, by washing and drying the meat, in no case do not remove the skin of the bird.
• We thoroughly wash the dried apricots and pour it with boiling water, so it will become softer, then chopped in any convenient way.
• Grate the cheese, clean the garlic and grind in the same way.
• We take the olives from the jar and cut each little thing into 4 parts.
• In a deep container, mix our spices, salt and sauce and put meat in this plate. We pick up about 1.5 hours.
• Then we take the fillet and pierce it with a toothpick, and under the skin we make a “pocket” in which we will lay the filling.
• Mix dried apricots, cheese and olives and lay in the "pocket" of each breast.
• The sides of the “pocket” can be sewn with threads or stab with toothpicks, so that in the process of cooking our delicious filling simply does not flow out of there.
• Pour the amount of oil indicated in the recipe into the device capacity and turn on the “fry” mode.
• We spread the breasts in the container and fry for about 10-12 minutes.
• Then pour the remaining marinade to the meat and, in the “tight” mode, cook the dish for about 15 minutes.
• After the specified time, we transfer our assistant to the “Bake” mode and bring the dish to readiness for about 10 minutes.
• Put the breasts on a plate. If desired, the plate can be decorated with salad leaves and lemon slices, as well as olives or olives.

Duck breast stuffed with pickled cucumbers and mushrooms in a slow cooker

Another interesting recipe for stuffed breast, which is no less popular than the previous one.

To prepare such a breast, we need to prepare the following products:

• Duck breast - 2 pcs.
• Pickled cucumbers - 1 large.
• Pickled mushrooms - 120 g.
• Cheese - 100 g.
• A mixture of nuts - hazelnuts, almonds, walnuts - 50 g.
• Vegetable oil - 3.5 tbsp. l.
• Rosemary, paprika, black pepper, salt.

We proceed to cooking the breast.

• We process duck pulp by the method specified earlier. Do not forget to leave the skin on the meat.
• We flavify our ducklings with spices and salt and leave for half an hour.
• At this time we cut cucumbers. It is better if the pieces are small, but grinding into porridge is also not worth it.
• Grind the mushrooms in the same way, in small pieces.
• We grate the cheese.
• Grind the nuts in a convenient way as smaller as possible.
• Pour the oil into the tank of the device and turn on the "fry" mode.
• While the slow cooker heats up, a mixture of mushrooms and cucumbers fill in pre -made “pockets” (lift the skin from meat).
• Do not forget to sew “pockets” or pin to with toothpicks.
• We put the meat in the device of the device and cook for about 8 minutes. from each side.
• Then we turn on the “simmer” mode and, closing the casing of the multicooker, let the breasts extinguish a little, no more than half an hour.
• In 5 min. Before the end of the cooking process, sprinkle the fillets with grated cheese and nuts.
• You can decorate the dish with greens, lemon slices, flowers made of fresh cucumber or lemon.

Duck breast with a persimmon under raspberries in a slow cooker

In the end, we will tell you about an incredibly tasty dish that will definitely delight any, even the most picky guests. The combination of ingredients at first glance may seem very strange, but having tried the dish, you will see that it has all the components in its place.

So, in order to surprise yourself and guests, we prepare the following ingredients:

• Duck breast - 2 pcs.
• Hurma - 1pc.
• Raspberry fresh - 100 g.
• Soy sauce - 2.5 tbsp. l.
• Vegetable oil - 2.5 tbsp. l.
• Ginger in powder, black pepper, salt.

We begin the cooking process.

• We wash the meat and dry with paper towels, superimplate the skin. This must be done very carefully so as not to damage the meat.
• We shake the duck fillet with spices, sauce and salt for 40 minutes.
• At this time, we will go around the persimmon. My fruit and cut into circles of medium thickness. If necessary, remove the seeds.
• Malina, rub out. You can add a little sugar, but it should be done only to those who love sweets, because, then adding such raspberries to the dish, we get a very sweet product.
• Pour the oil into the device bowl and wait until it heats up in the "frying" mode.
• In the same mode, fry the fillet from the side of the skin for 7-10 minutes, and then on the other hand for 5 minutes.
• On each fillet we put the cut fruit and convert the device into the “bake” mode (the device cover should be closed).
• We continue to cook the dish for half an hour.
• We shift the dish onto a plate and flavor a little raspberries. You can serve raspberries in a separate container so that everyone, if desired, takes a dull berry. By the way, raspberries can be replaced with cherries, cranberries or blueberries.

Duck fillet is an excellent ingredient for making delicious and satisfying dishes, so we recommend that you choose a few recipes you like and try them immediately. Fantasize, prepare and delight your relatives and yourself with goodies. Enjoy your meal!

Video: duck breasts in orange sauce in a slow cooker