Duck meat is significantly different in taste from the turkey turkey. In addition, it contains more useful components for the body. Duck is often used for dishes of children's and adult menu. The slow cooker will allow you to cook juicy and appetizing meat, provided that the recipe is completely observed.

Duck -cuts in a slow cooker with potatoes

In the slow cooker, you can cook a full -fledged dish, and not just one legs. So you can immediately serve the meat to the table and do not cook separately the side dish for it. For a delicious gravy, use carrots with onions, and to open the aroma of duck meat add spices to it, for example, cinnamon and ginger.

Recipe products for 4 portions:

• the turf is small - 4 pcs.;
• pods of young peas - 200 g.;
• online onions - 2 pcs.;
• large carrots - 1 pc .;
• young potatoes - 5 pcs.;
• ginger powder - 1 tsp;
• ground cinnamon - 5 g.;
• soybean classic taste - 1 tbsp. l.;
• liquid honey - 1 tbsp. l.;
• raw sliced \u200b\u200bgarlic - 4 pcs.;
• fresh dill - 1 bundle;
• fragrant pepper whole - 7 peas;
• salt of large grinding - to taste.

Step -by -step course of cooking work:

1. Rinse the cut of ducks under running water and be sure to dry after that. The marinade evenly covers only the dry surface of the meat. If necessary, pull out the rest of the plumage.
2. On the stove, install a water bath. When the water boils, add honey to the container, melt it. Then pour soy sauce and pour spices (except for pepper with peas and salt). Mix the mass thoroughly. Do not add salt to the marinade, since it is it that pulls the liquid from meat. As a result of this, the duck will become dry after cooking.
3. Each ham is well grate with the marinade, fold the duck into the container, pour the residues of the sauce into it. Cover the dishes and put it in the refrigerator for 8 hours. Every 2 hours, get the container and turn the meat for uniform pickling.
4. Remove the legs from the marinade, transfer them to the multicooker bowl with skin to the bottom and in one row. The container should remain cold. Install the mode of technology on "frying", reduce the temperature to 100 degrees. Salt the duck on top and fry it for 20 minutes. In order for the fat to gradually expel, the multicooker lid must remain closed.
5. After 20 minutes, increase the temperature to the maximum mark, turn the duck and fry it for another 10 minutes. The second time you need to salt the meat, since the marinade contains salty soy sauce. Also do not use vegetable oil for frying. Fat from the duck is enough for the preparation of legs on both sides.
6. Take care of vegetables while the duck is fried. Rinse the carrots, clean, chop into strips. Cut onion in half rings. You can use young peas along with pods, only wash it first. Clean the garlic, chop finely or grind through the press.
7. Potatoes will have to take more time. In young form, the peel is easily removed with a scraper. Cut the fruits with a very large cube, pour water. Leave potatoes in cold liquid for 10-15 minutes. Then take out and dry. So you remove the remains of starch.
8. After the process of frying, load the washed potatoes into the bowl, carrots with onions and pepper peas. Do not pour duck fat, add 0.5 multistacial boiling water or broth to it. Mix the spatula. Cook the meat for 30 minutes. Choose the Extinguishing program for this.
9. Wash the fresh greens, shake off the remaining water well and cut largely. After 20 minutes from the start of the extinguishing, load the ordinary, garlic and young peas to the meat. Continue preparing the dish to the sound signal with a closed lid.
10. Leave the dish in the finished form to be adopted by aromas for another 15 minutes on the "Auto -GOT". Serve duck legs with pickled cucumbers or salad of fresh vegetables.

Duck -cutting stewed cabbage in a slow cooker

Ordinary white cabbage will help you cook duck meat without a fat gravy. All fat after frying the legs will absorb into cabbage, and also saturate it with its aroma. Such a vegetable is well suited to a duck as a side dish.

List of ingredients for 5 portions according to the recipe:

• middle Khornka duck - 4 pcs.;
• the head of white cabbage is small - 0.5 pcs.;
• raw potatoes medium - 5 pcs.;
• carrots, onions - 1 pc. everyone;
• lavra leaves are whole - 3 pcs.;
• a mixture of peppers with peas or ground - to taste;
• kitchen salt - 2 tsp;
• meat or vegetable broth - 250 ml.

How to put out a duck with cabbage in a slow cooker:

1. Inspect duck meat on the residues of the plumage, tear them off with tweezers. Gently rinse the duck with cold water. Put the legs on a paper towel so that the excess fluid is absorbed into it. For frying, the skin should remain absolutely dry.
2. According to this recipe, the skin on the legs should be left. On it, make neat incisions before the appearance of meat, rub the legs with salt. This will make it possible to quickly melt the fat, as a result of which a crispy crust will turn out on the legs.
3. Duck meat should be cooked at the Frying program. Turn on the slow cooker, set the temperature 120 degrees. You will need half an hour to fry all the legs. Prepare duck in batches of 2 pcs.
4. First, put the meat with the skin on the bottom of the bowl, then turn over to the other side and continue to fry the meat until golden. It is important to start frying the duck from the upper side, since it is under the skin that a lot of fat accumulates. Oil for cooking is not required. Put the fried meat on the plate. Leave the fat after cooking duck in the bowl.
5. Peel the bow with carrots and potatoes. Cut the beam with halves of the ring, chop the carrots into strips. Cut the potatoes with a cube, pour water for 20 minutes. Then rinse the pieces with cold water. In this case, the excess part of the starch will be washed off and will not go into the dish. Be sure to dry the potatoes from excess fluid, otherwise it will cause spray of hot oil.
6. Remove the upper leaves on the head of cabbage, chop the rest with a knife. The size of the chopped cabbage should be the way you cook for borsch. Put the vegetable into a deep dish, salt, grind with your hands. So the cabbage will begin to secrete its juice.
7. Leave the slow cooker to the "Frying" option. When duck fat warms up, load onion into the multichan and after 5 minutes carrots. Continue to fry the ingredients for the next 5 minutes. During cooking, stir the vegetables for uniform frying.
8. After cooking carrots with onions, add cabbage. Fry it in multi -made for 10 minutes. Also, often stir it with a spatula so that the cabbage does not burn from below. During cooking, the amount of cabbage will decrease, which is the norm.
9. Turn off the slow cooker, load potatoes into the bowl, add seasonings and bay leaf. Transfer duck meat to vegetables, pour the broth. A rich taste will turn out when using meat broth. To reduce the calorie content of the dish, add broth from vegetables.
10. Mix the ingredients in the bowl. You do not need to salt products. Remember that you rubbed the hammer with salt and rubbed the cabbage with a seasoning. Cook the dish for 90 minutes on the extinguishing program with a closed lid. Duck with cabbage let you stand after stewing for 10-15 minutes. After that, be sure to remove the bay leaf from the dish, since it gives them a bitter taste with prolonged contact with products. Duck legs can be served as a separate dish.
11. To give the dish a sour taste from tomatoes, use tomato paste or fresh vegetables for gravy. To do this, the paste should be diluted in the broth and then add to the legs. Tomatoes must first be fried with onions and carrots, only be sure to remove the skin from them with boiling water.

Duck -cutting stories with creamy sauce in a slow cooker

Cream sauce based on sour cream or cream will make the meat of ducks more delicate and fragrant. Add them to the sauce while preparing a bird. Use this ingredient with a lower fat content to reduce the saturation of the dish. During duck extinguishing, you can cook a couple of potatoes with spices.

The list of ingredients for cooking 4 pcs. duck legs:

• sour cream with low fat content - 1.5 tbsp.;
• hot purified water - 1 tbsp.;
• any flour - 2 tbsp. l.;
• soy sauce without additives - 1 tbsp. l.;
• lemon juice - 50 ml.;
• garlic raw cloves - 3 pcs .;
• young potatoes medium -sized - 4 pcs.;
• any fresh greens - to taste;
• from spices: coriander, carry, salt, ground pepper, paprika to taste.

How to cook duck meat in a slow cooker:

1. Prepare the ham in the same way as described above (rinse, remove the remaining feathers, make longitudinal cuts). Be sure to dry the meat from moisture, otherwise the marinade is dragging the whole and does not soak the meat.
2. Duck meat has a strong aroma and taste, so it is necessary to use rich spices. Prepare their mixture, warm in a dry pan and then add to sour cream, mix well. Constantly stirring the sauce, pour soy sauce and lemon juice in parts. The marinade must have a homogeneous consistency.
3. Put the legs into the pan, add the marinade to them and evenly distribute it between the legs. Tighten the container with cling film, put in the refrigerator for 8 hours. Time can be increased if pieces of large meat.
4. Peel the potatoes, cut it large. If you use young fruits, then leave it in general. The large size of the pieces of potatoes is necessary, since the duck will prepare for a long time. Do not forget to rinse the vegetable in several waters to wash off excess starch.
5. Put the meat after pickling in flour with salt. Fry duck -cuts on the “Frying” program until the crust appears. Use high temperature and be sure to put the duck with the skin on the bottom first. For frying 4 legs will be needed for about 20 minutes. The gradual removal of fat in this recipe is not necessary, since the duck will additionally extinguish in the sauce.
6. Transfer all the legs to the multicash, pour them with hot water so as not to spoil the coating of the container. Transfer the remaining marinade and mix well. Install a steam container on top. Put the potatoes dried from moisture in it, salt it. Close the lid, open the hole on it.
7. Prepare a duck with potatoes on the “Extinguishing” program for 60 minutes. After the signal, open the lid carefully, as hot steam can burn you. Carefully remove the tray, take out the legs and put them on the plate. Put the potatoes nearby, pour on the top with a creamy sauce and sprinkle with herbs.

Duck -haired legs with vegetables in a slow cooker

Simultaneously with duck meat, you can prepare a delicious gravy. Vegetables not only taste sauce, but also impregnate a duck with their aroma. Also, duck fat with useful elements will remain with gravy. Instead of mushrooms, you can use eggplant.

The number of products that you need:

• parts of the duck -cutting - 5 pcs .;
• bulgarian pepper - 1 pc.;
• fresh patch beans - 150 g.;
• small young eggplant - 1 pc .;
• carrots and onion-shawl-1 pc.;
• meat broth - 2 multistakan;
• mustard sauce - 1 tbsp. l.;
• liquid honey - 1 tbsp. l.;
• slices of garlic raw - 2 pcs.;
• spices: ginger, coriander, salt, curry to taste.

Step -by -step cooking duck with vegetables in a slow cooker:

1. For a recipe, use small -sized legs. If you have large ones, then cut them in the joint into 2 parts for uniform preparation. Rinse the duck, be sure to dry and remove the rest of the plumage. On the front of the legs, cut the skin along the piece without touching the meat.
2. In a separate bowl, prepare a marinade for the legs. Stir honey with mustard sauce, then in turn enter spices. To quickly remove the husk from garlic, press each teeth with a knife blade. Grind the pulp and add to the honey. Set the container with the mixture in a water bath. Hurry up the marinade slightly, constantly stir it.
3. Light the meat with the marinade, lay it in a deep bowl, cover it with cling film. The meat should be marched in a cool place for about 8 hours. You can also leave a duck in the sauce for the whole night. During this time, the meat is more fed by spices and will become softer.
4. Young eggplants have small seeds, so their pulp can be used completely. But only you need to remove bitterness from the vegetable. To do this, first remove the skin, then cut the pulp with a cube and pour it with cool water and salt. After 15-20 minutes, drain the water and dry the pieces.
5. Fresh patch beans must be pre-boil for 5-7 minutes so that it becomes soft. Sort the pods, cut the tails, rinse from the sand. Dip boiling water, after the blanching, transfer the vegetable into ice water. Thus, you stop the cooking process.
6. Cut the vegetables beautifully. Grind bell pepper and carrots in the form of straws, and onions in half rings. Use the onion onion, as it has a soft taste and unusual color. Try not to do pieces not to be thin, otherwise they will quickly be twisted.
7. This recipe involves prolonged duck extinguishing, so the preliminary roasting of the legs should take place at high temperature. Fat from the duck will have time to train for the entire time of cooking. Install the slow cooker on the “Baking” program, leave the temperature that indicated in the menu.
8. In the preheated Multichan, put the marinated legs, salt. Place them first with the skin down, then after 15 minutes turn over to the other side. Fry the meat for 10 minutes. The marinade, which remained, do not throw it away, it will be needed for the sauce.
9. Remove the finished meat from the slow cooker, do not switch the mode. In duck fat, the first fry the onion to a transparent shade, then load the eggplant with carrots. After 5-7 minutes, add sweet pepper to the vegetables and fry all together for 5 minutes. Stir the ingredients constantly so that they do not burn.
10. Report the multicooker menu on the function of "stewing". Add previously fried meat and the remains of the marinade to the bowl. Then pour the broth, load the patch beans. To reduce the fat content of the dish, use boiled water instead of broth. Stir everything and start the extinguishing for 60 minutes. Serve with potatoes.

Khurnochka duck in a slow cooker with caramel apples

Duck meat is combined with caramelized apples that emphasize the taste of meat. The duck can be prepared not only the whole, but also to use individual pieces of carcasses, for example, a legs. The meat on the bones in the slow cooker retains its juiciness, since all the moisture circulates inside the bowl. Give preference to apples with a sour taste so that the aroma of the duck opens completely.

List of ingredients necessary for the recipe:

• middle duck legs - 4 pcs.;
• medium apples - 2 pcs.;
• ordinary sugar + for caramel on apples - 5 tbsp. l.;
• mustard in the form of sauce - 20 g.;
• paprika smoked, salt, turmeric - to their liking.

How to cook duck -cuts with apples deliciously:

1. Pour the duck with cold water, leave for half an hour. Then drain the liquid, inspect the legs and pull the remains of the feathers. Thoroughly dry each part. Use dense wipes or paper towel for this. Since the meat will be marinated, a dry surface is needed on it.
2. Prepare a mixture for pickling ducks. Mix paprika and 2 tbsp. l. Sugar with mustard. It is best to use brown sugar for sauce. It is more fragrant and healthy. Apply the mixture to the meat, rub well with your hands, without leaving dry areas. Leave it in the refrigerator to eat spices for about 7-8 hours. Be sure to cover the container with meat so that the skin does not weathe. You can reduce the time of marining meat by 5 hours if you leave it on the table at room temperature.
3. Put the lugged legs down to the bottom of the cold multichanes, salt. Place the meat in a row so that it is evenly prepared. Do not add oil, since there will be a large amount of duck fat, which is enough for frying.
4. Install the container in the slow cooker, turn it on the “Frying” program. Duck meat needs a low cooking temperature and a long period so that all fat can be protected.
5. Therefore, set the time for 40 minutes and the average temperature. Fry the duck for 20 minutes with a cover closed on one side, then turn it on the second, salt again and cook to the signal about the end of the process. To prepare a duck, instead of the "Frying" mode, you can use the "Baking" option.
6. After frying (after 40 minutes), share 50 ml. Water in Multichash, close the slow cooker again and put out the duck for 15 minutes on the “Extinguishing” program. This time is enough to prepare apples. Wash the fruits, wipe with wipes, cut the peel. Cut the apples in half, cut the seeds and membranes. Grind the pulp on the slices.
7. When the legs are extinguished, turn off the slow cooker, take out the meat, leave the fat after frying the duck in the bowl. Pour sugar to it, turn on the program “Baking” or “Baking” for 20 minutes. The cover should be open.
8. Stir sugar with a spatula until it is completely dissolved. Then add apples to it. Often turn the slices, so caramel will evenly cover the pieces of fruit. Serve a blank of duck along with apples and sauce, which remained after cooking.

Duck -on -handle with onions in a slow cooker

A classic recipe for cooking in a multicooker of duck legs is considered a dish with the addition of vegetables. So, in addition to meat, you can weld a fragrant sauce that is nourished with its taste duck. Often carrots with onions are added to the legs. These vegetables, in addition to taste, remain juicy of meat during its preparation.

Products for 5 servings according to the recipe:

• hORROCHIC DRAM MROMOLS - 0.5 kg.;
• small carrots - 1 pc .;
• onion or onion-2 pcs.;
• garlic cloves - 3 pcs .;
• chicken broth or water - 2 multistakan;
• parsley, dill to taste;
• turmeric, salt, a mixture of peppers, carry to taste.

The process of cooking legs of ducks with vegetables:

1. Duck meat should be prepared in a special way, since a thick fat layer is located above the poultry. Rinse the legs well under the tap, put it on the table and get them with wipes or a kitchen towel. The excess fluid from the surface of the skin must be completely removed, as it will prevent the formation of crispy crust during cooking.
2. On each legs should make cuts to the depth of meat. Run along the piece with a knife. This procedure will make it possible to quickly mourn the fat fat, which will eliminate the fat layer between the skin and meat in the finished product.
3. After that, rub well with salt. It is advisable to use large grinding sea salt for this. It has large crystals that will gradually melt, and saturate with its taste throughout the entire process of stewing meat.
4. Prepare the duck. Turn on the multicooker on the "Frying" program, but do not launch it. If there is no such mode, then use the Option option. Put the duck down the skin down to the bottom of the cold container, reduce the temperature of the frying to the lowest mark, press the "Start".
5. After 5 minutes, the temperature in the multicooker menu is set at an average level and after the next 5 minutes lift to the maximum. Fry the legs in this mode until the desired crust. Cook the meat only from the upper side where the skin is located. Such a phased increase in temperature during frying of the duck will gradually boil fat.
6. Then turn the legs turn over and fry them for another 5-7 minutes until a golden crust appears on meat. Time can be increased if you have a large -size ham. If the whole duck does not fit in the bowl, then fry it in several stages. But in this version of cooking, you must adhere to the temperature regime every time.
7. You can fence a blank of duck not only in a slow cooker, but also in a pan. Also place the meat with the skin on the surface of the dishes. It is important to observe a gradual increase in the cooking temperature. Otherwise, the skin will quickly fry, and the fat will not have time to move away and remain on the duck.
8. After frying the legs in the bowl, transfer them to a separate dish. Leave the fat after cooking meat in the multicacha. Clean the onions with carrots in advance, cut in any way. Fry them in duck fat for about 10 minutes or until a crust appears golden. Constantly stir the ingredients for uniform frying. Back, shift the legs to the vegetables.
9. The preliminary roast of vegetables will make the gravy more fragrant and appetizing. But you can also load onions with carrots raw. So they will have a more delicate taste, but not so fragrant.
10. Add spices to the ingredients, except for the slices of garlic and fresh herbs. Pour the broth into the bowl. Instead, you can use boiling water to obtain a less saturated taste. At this stage, you do not need to salt the dish, keep in mind that you rubbed the hammer with salt. In the recipe, you can use greens with garlic in dry form. In this version of cooking, they should be added to the broth until meat extinguishing, so that they gradually reveal their aroma.
11. Mix the products well in the bowl, close the multicooker lid. In the menu, click on the “Extinguishing” program. Prepare a duck for 30 minutes. In the meantime, grind raw garlic. It should be loaded only after 20 minutes from the start of stewing meat.
12. After the signal, rearrange the multicooker menu on the "Autopodic GOT". Download the chopped parsley, mix the contents of the bowl, close the lid and let the meat brew for 10-15 minutes. Serve a duck -cut with any side dish to the table. Fresh vegetables are also suitable.

A duck is not a frequent ingredient in everyday dishes, since its meat contains a large amount of fat. But experienced housewives do not refuse duck legs, because they know how to prepare them correctly and help fat. The described recipe described will help you prepare a fragrant and tasty dish. Enjoy your meal!

HORSHOOK DRAM in a slow cooker with potatoes, video