Since ancient times, it has been so happened that it was customary to bake a duck with apples on Christmas holidays and on other important dates. This process could not be called fast, it was necessary to know the secrets of cooking so that the duck was a success and would not be dry. This tradition is still observed and still, only there are no stoves in modern houses and high -rise buildings, so the housewives adapted the classic recipe for preparing a Christmas duck with apples for multicooker.

Duck with apples in a slow cooker. How to choose the right duck on the market or in a supermarket?

Duck meat is fat, so there is no mass cultivation of this bird on farms and such meat is rarely found on sale in a supermarket. Unless the meat of ducks brought from the countries of the near abroad come across. It is impossible to say that such meat is not suitable. If it was on sale, all norms are met. And to us, customers, it remains only to choose the right product.

What you need to know to purchase quality products:

• look at the carcass: it should be elastic, and the skin is shiny with a yellowish tint;
• the skin is dense, thick, with fat;
• if you cut the meat with a sharp knife, in the context it will be a dark shade, we can say that it is bright red. If you press the pulp with two fingers, the hole quickly disappears. The meat is elastic, holds its shape well;
• pay attention to how well -fed bird - if it is rounded, well -fed, it will be juicy and very tasty when it prepares. If the duck is very oily, overfed, it will no longer be so tasty and, in addition, when cooking it will distinguish an unpleasant aroma. Such poultry meat is not considered useful;
• if you are, on the contrary, a thin and poorly fattened duck, such a bird will turn out to be tasteless and dry;
• ask the seller who the bird is age - if it is old, the meat acquires a different aroma. If young, it will be soft and prepare faster. The optimal age of the bird for cooking any dishes is 6 months, just at this age a good fat layer is formed;
• if you have a frozen carcass, it is impossible to say anything about the quality of meat. To take or not take, you decide. It is only unknown how many times such meat was defrosted and frozen;
• if there is no way or the need to bake the carcass, we recommend paying attention to the bird fillet. Choosing such meat is even easier, since its color is visible, it is possible to feel the aroma and check the product for elasticity.

Duck with apples in a slow cooker

There are many recipes that can be prepared in a slow cooker. And even a duck can also be made there, but not like in the oven. And this is not a minus, but a huge plus, because in the oven of the poultry meat turned out to be dry and hard, and in the slow cooker it would be soft and more juicy. The main thing is to responsibly approach the choice of a carcass - it is desirable that it is placed in a potted pot.

The list of everything necessary for work:

• the carcass of the duck is not frozen - 1 kg or a little more;
• luminite is large - 1 pc. or two average;
• sweet-sour apples-5 pcs.;
• boiled or well/filter water - 1 liter or slightly larger;
• pepper ground black, fragrant peas, salt - to taste;
• bay leaf - 2 pcs.

We start cooking a festive dish:

1. The most difficult work is the preparation of the carcass. If you got the duck in the same form as we usually see on the shelves of supermarkets, you will have to do everything yourself. To get rid of feathers, you need to prepare a boiling water kettle and a large bowl.
2. Put the duck in a bowl, pour boiling water, you need to cover the bowl with a lid and leave for a few minutes so that the duck is rushed. After such exposure, feathers are easily extracted, even the smallest. Only if you can’t pluck the duck manually, use tweezers.
3. The water can be drained, rinsed, dry, then so that it is burned over the stove.
4. And then - gut. The main thing is to carefully remove the gall bladder so that it does not burst. If all this seems to you too complicated, we recommend looking for a prepared bird.
5. The whole duck for a large company in a slow cooker certainly will not fit, so we offer to cut the bird into pieces. Fold the portioned pieces of meat in a container, rinse thoroughly under the tap. Drain the water, dry the meat with paper towels.
6. The bird is prepared, now apples: wash, cut into 2 parts to remove the core and cut each half into 2 or 4 parts, depending on the size of the fruit.
7. Onions - clean, cut into rings, and if the head is large - half rings.
8. Pieces of the bird need to be rubbed with a mixture of salt with pepper and put in a slow cooker. The second layer is onions, the third is apples. There was still a bay leaf, we simply spread it right on top of the apples and fill it all with water. Water should be cold and completely cover the meat.
9. All preparations are completed, we proceed to the final stage: choosing a program and setting a timer. We prepare using the “Extinguishing” program, the time of cooking of the bird is 1.5 hours. Just this time is enough to cook the most delicate duck. The meat will be soft and juicy. If necessary, so that the meat is not so supple, reduce the cooking time by 30 minutes.
10. Everything, the duck is ready, let it lie down in a slow cooker, and when the table is set and the guests are relaxed, it remains only to make a crown dish of the festive table. Enjoy your meal!

Duck with apples and ginger in a slow cooker

Another variation in the preparation of poultry meat in a slow cooker, with ginger, the duck will turn out to be an unusual taste. Juicy soft meat and moderately spicy - will not leave anyone indifferent.

We start cooking from these products:

• tushka duck - 2 kg or portioned pieces of duck;
• sweet-sour apples-1 kg;
• orange - 1 pc.;
• prunes (without bones) - 100 g;
• butter "GHO" - 30 g;
• cognac- 1 tbsp.;
• honey - 1 tbsp.;
• ginger root - 25 g;
• crubarous rice - 1 cup;
• salt and spices are to taste.

Stages of preparing a festive dinner:

1. To begin with, to make rice in a slow cooker: the mode "Rice/cereals/pilaf". Previously, rice must be washed in several waters until the water is transparent.
2. We cut the duck, cut into portioned pieces, quickly rinse under the tap, dry with paper towels and fry over high heat at a pan. We do everything quickly so that the meat is grasped with a beautiful ruddy crust and the juice does not flow out.
3. Bunny - rinse, soak in warm boiled water for a quarter of an hour.
4. Fold the meat in a slow cooker, pour pre -squeezed orange juice. Do not throw the skin, as you need the zest of one orange.
5. We take a ginger root, the size is approximately 5 by 5 cm. Ginger must be rubbed on a fine grater.
6. Drain the water from prunes, squeeze the excess fluid and cut dried fruits into pieces.
7. Send chopped ginger, prunes and orange zest to the bowl.
8. We set the desired cooking mode: “extinguishing”, the timer must be set for 1.5 hours.
9. While the duck is preparing, we already have a side dish, so without wasting time for nothing, we are engaged in the design of a festive dish. My apples under the tap, clean, remove the middle. Apples must be cut into slices or rings.
10. We melt the oil in a water bath (or preliminary in a slow cooker), add honey to the melted warm oil, mix and let the apples over very low heat (on the stove or in the slow cooker, but even before we put the rice) for 5 minutes. The fragrant gas station is almost ready, it remains only to sprinkle the apples with cognac, mix.
11. The duck has prepared, draw up a festive dish: lay out rice in the center with a slide, water it with fat mixed when cooking with orange juice, lay out pieces of meat and apples. We decorate the finished dish with greens or dried fragrant herbs before serving. We immediately serve to the table. Enjoy to everyone appetite!

Duck with apples and cabbage in a slow cooker

This recipe uses sauerkraut, and it will act as a side dish. What will be the result - you will find out when you prepare a duck with us according to this recipe.

Let's get to work, but for now we offer to get acquainted with the list of ingredients:

• duck - 2 kg;
• sauerkraut - 300 g;
• mushrooms of champignons - 200 g;
• sweet-sour apples-4 pcs.;
• onions - 2 heads;
• prunes without a bone - 100 g;
• own preparation mayonnaise - 2 tbsp. or low -fat yogurt;
• vegetable oil (olive fruits in priority)-1-2 tbsp.;
• spices and salt are to taste.

Stages of cooking birds in a slow cooker:

1. Wash the duck, put on a cutting board, check the insides and fat, if it is superfluous, it is advisable to cut it off.
2. Mix salt and pepper in a small bowl, add mayonnaise. This mixture needs to grate the bird and put in the refrigerator at night.
3. Before you get ready to cook the duck, you need to wash the prunes, soak for 15-20 minutes in warm boiled water.
4. Onions: clean, chop rings, thinly tonko, you can half rings if the head of the bow is large.
5. Choose fresh mushrooms, wash, clean, cut with plates.
6. Pour a little oil into the multicooker bowl, turn on the “Frying” program, you need to cut the mushrooms with plates large, fry mushrooms and onions for 10 minutes.
7. 3 minutes before the slow cooker is turned off, open the lid and add chopped prunes (without bones!).
8. Preparation of apples: wash, clean. Cut each apple into 8 slices.
9. Duck stuffing: a layer of cabbage, a layer of apples, a layer of mushrooms and a little prunes. You can repeat if there is free space.
10. Use a strong nylon thread to sew a bird and you can lay a carcass in a slow cooker. Pre -check whether the duck fit the entire bowl or choose a bird of the right size in advance.
11. We prepare in the “Extinguishing” program for 1 hour, after the signal you need to turn the duck, extend the program for 45-50 minutes, and, if necessary, add a little water.
12. After completing the program, you need to check the meat, if it is not soft enough, extend the program for another half hour. Total: prepare a duck with apples in a slow cooker for 2-2.5 hours.
13. Then you need to gently transfer the duck to the dish, rip off the abdomen, remove the threads. And then - as you want: cut into portioned pieces, transfer the filling into a separate dish. The filling is and will be a full -fledged side dish. We wish you success in preparing and pleasant appetite to everyone without exception!

Duck with apples and cranberries in a slow cooker

It is difficult to find such a carcass for guests so that it fit completely in a slow cooker, so we choose a standard duck to cut it into portioned pieces.

The list of everything necessary:

• the carcass of the duck;
• apples - 3 pcs.;
• juicy orange;
• potatoes - 8 pcs.;
• white onion;
• red onion sweet - 1 pc .;
• liquid honey - 2 tbsp.;
• fresh cranberries - 100 g;
• black pepper, salt and caraway seeds - to taste.

How to cook duck meat correctly and tasty:

1. The duck needs to be rinsed under the tap, dry and cut into pieces.
2. Each piece must be rubbed with pepper with pepper, put the meat immediately in a slow cooker.
3. Potato: standard preparation (cleaned, rinsed, cut into large cubes).
4. Onions - clean, cut into half rings.
5. Apples need to be washed, remove the seeds and middle, cut into cubes.
6. The juice must be squeezed out, poured into the bowl, add liquid honey, herbs and spices+salt.
7. Put potatoes, onions and apples on top with pieces on top. Do not forget to put cranberries, and then pour everything with your own hand -prepared sauce.
8. Everything, the lid can be lowered to set the cooking time, choose the “Extinguishing” program. The cooking time for the timer is 2 hours exactly, but every half hour we recommend checking how the meat is prepared there and mix.

The meat absorbs all the aromas of dried herbs and spices, orange juice and cranberries. You will be satisfied with the result, as the meat will be sweet and sour at the same time. Serve with a simple side dish: crumbly rice or boiled potatoes. You are pleasant appetite!

Culinary secrets or how to reduce duck cooking time in a slow cooker

It doesn’t matter if you have been going to cook a duck for the first time or have long known how this is done, the secrets from experienced cooks will help you get a finished product of the highest quality:

• soaking meat before cooking. The meat of wild ducks and even ducks grown at home is given by mud or swamp. To get rid of this not always a pleasant smell, you need to pre -soak the meat in a special brine;
• seeding for soaking duck meat: cucumber, vinegar or sour milk. But, if vinegar is taken, then the meat can be tougher on the contrary. Therefore, it is better to take milk serum. Well, if there is no brine at hand and milk products, you need to cook yourself for soaking yourself: 2 cups of apple cider vinegar (preferably home) on a bucket of water;
• before soaking, you need to prepare the duck: wash under the tap, remove feathers, cut the neck and "ass". The carcass must be pierced with a fork several times in different places. If you see that the duck is oily, there should be more punctures;
• soaking time - minimally 12 hours, it is recommended to leave the duck in such a brine for the whole night;
• then drain the brine, dry the carcass and marin the carcass;
• a very tasty and fragrant marinade will come from such products: ginger - 50 g; Two cloves of garlic, one orange, liquid honey, a pinch of fragrant herbs, basil, salt (or soy sauce) of pepper should be added to this mixture.
• we cook the sauce: first we remove the zest from a well -washed orange, then squeeze the juice and mix it with honey. Garlic - grind, ginger ginger on a very fine grater so as to avoid the coarse sauce in the sauce. All components need to be mixed, seasoned with salt and spices.

Duck with apples in a slow cooker. Video