How to stew cabbage with duck in a slow cooker. A duck in a slow cooker is a delicious bird! Recipes for various duck dishes in a slow cooker: stewed and fried

Cooking:
1. Duck cut into portions.
2. Mix all the marinade ingredients in a separate bowl, pour the marinade over the duck pieces and refrigerate overnight.
3. Before cooking, shake off the marinade and grease the pieces vegetable oil.
4. Put the pieces of duck into the multicooker bowl, close the lid and turn on the program "Multi-cook", set the temperature to 100 °C for 20 minutes. Fry the pieces, put on a plate.
5. Squeeze the cabbage, add a pinch of cumin. Wash the apples, remove the core and cut into slices, sprinkle with a pinch of grated nutmeg. Onion cut into thick rings.
6. Pour vegetable oil into the multicooker bowl and turn on the program "Fry" for 15 minutes. Stew the onion in the oil and juice remaining in the bowl after frying, stirring occasionally.
7. Add cabbage and apples, peppers to the bowl, mix with onions and continue frying until the end of the program.
8. Put the duck pieces on the cabbage. Close the lid and start the program "Extinguish", select mode "Pressure", set the time to 25 minutes.
Advice:
When preparing this dish, you can use fresh white cabbage. In this case, before stewing in cabbage, add 1 tbsp. A spoonful of vinegar and salt to taste.

Duck has been cooked since time immemorial. There are many known different dishes from this bird, but duck dishes in a slow cooker are not yet very common. It's time to fix it and replenish your cookbook delicious recipes.

Soups are an excellent option for preparing duck: pickles, borscht and hodgepodges are obtained from it simply excellent. By the way, duck meat goes well with sour foods, such as Antonov apples or, for example, sauerkraut. Duck with cabbage in a slow cooker is just what you need.

Duck stew with cabbage

It will take

• duck 700 g;
• white cabbage 800 g;
• sauerkraut 200 g;
• onions, carrots, potatoes, 2-3 pieces;
• spices, ketchup, sour cream, bay leaf.

Cooking

Cut the duck into portions and marinate for two hours in a mixture of spices, ketchup and sour cream.

Chop fresh cabbage and mix with sauerkraut. Add finely chopped onions and carrots.

Place the duck pieces in the multicooker bowl and lay the potato slices on top. Season with spices allspice and bay leaf. Cover everything with a cabbage coat.

Cook the duck in a slow cooker for 2 hours in the "Stew" mode and 15 minutes in the "Baking" mode.

Cabbage in combination with duck, as it were, levels the fat content of its meat. For next recipe the use of a duck, although not a classic, is a very successful combination.

Pilaf with duck in a slow cooker

It will take

• duck fillet with fat 500 g;
• vegetable oil;
• rice 400 g;
• carrots and onions, 2 pcs.;
• water 1 l;
• spices for pilaf, garlic.

Cooking

Set the "Baking" mode. Fry pieces of fat in vegetable oil until cracklings form, which are then removed. In the resulting mixture of oil and fat, fry the onion half rings until golden brown. Place the meat cut into pieces and continue to fry everything, stirring occasionally.

Cut the carrots into strips and send to the meat, a little later, spices and garlic. Change the mode to "Extinguishing". Pour the fried vegetables and meat with water. Prepare until the end of the regime.

Rinse the rice and put it on the prepared zirvak (broth), gently crushing with a spoon, in no case stirring. Thus, the broth lifts the fat up, and then, soaking into the rice, lowers it down, enveloping each grain of rice. Thanks to this, duck dishes in a slow cooker are crumbly and tasty.

After laying the rice, set the "Rice" or "Pilaf" mode and cook pilaf with duck in a slow cooker for 45 minutes.

Duck stewed with onions.

Duck - 500 g, pork fat-100 g, white table wine - 2 tbsp. spoons, onion (small) - 20 pcs., flour - 2 tsp. spoons, sugar - 0.5 tsp. spoons, ground black pepper, salt.

Sprinkle the processed carcass with salt, pepper, fry until golden brown, pour hot water, wine and simmer, turning occasionally. During stewing, introduce peeled onion heads, a mixture of browned flour with sugar, diluted with water. Place the cooked duck on a platter. Garnish with onion heads and pour over the sauce.

Duck stewed with onion seedlings.

Duck - 1 kg, fat - 100 g, water - 3 cups, wine - 0.5 cups, seedling onion - 30-40 pieces, flour - 1 tbsp. spoon, oil - 2 tbsp. spoons, sugar - 1 tsp. spoon, salt, pepper.

Rinse the prepared duck well, salt, sprinkle with black pepper, fry in fat until golden brown, then pour hot water and wine and simmer for 30 minutes. After that, put the onion in the pan. Put the duck on a dish, and put the onion heads around and pour the sauce.

Goose stewed with new potatoes.

Goose meat - 500 g, fat - 5 tbsp. spoons, new potatoes - 750 g, water - 0.5 cups, fresh tomatoes - 2 pcs., peppercorns-10-15 pcs., bay leaf, salt, ground pepper.

Salt the goose meat, sprinkle with black pepper, fry in fat, and then simmer over low heat, adding water from time to time until the meat becomes soft. Peeled small young potatoes with salt and lightly stew in fat. Pour 0.5 cups of hot water, add peeled and grated tomatoes, peppercorns, bay leaf and simmer over low heat until cooked, while making sure that the potatoes do not boil.

Duck stewed with cabbage (pressure cooker recipe).

Duck - 1 kg, cabbage - 1 kg, melted lard or margarine-100 g, tomato paste - 2 tbsp. spoons, salt, black pepper.

Cut the processed duck into portions, fry in a pan until golden brown, transfer to a pressure cooker. Wash the cabbage, chop, fry, transfer to a pressure cooker, pour over the fat, diluted in 1/4 cup of water with tomato paste, salt, put 10-15 black peppercorns. Bring to a boil in a covered pressure cooker over high heat, reduce heat and simmer for another 30 minutes. Instead of fresh cabbage, you can use soaked and well-fried sauerkraut.

Goose meat stewed with cabbage.

Goose legs - 2 pieces, goose fat - 1 tbsp. spoon, flour - 1 tbsp. spoon, onion - 1 pc., sauerkraut - 400 g, tomato paste - 1 tbsp. spoon, salt, ground pepper, marjoram to taste.

Goose legs cut into small pieces, salt, sprinkle with flour, fry in hot fat, adding onions. Pour the fried meat with water, boil, add cabbage and simmer all together until tender. Season with a dressing of fat and flour, add tomato paste. Serve with potatoes.

Duck with turnip.

Duck - 600 g, turnip - 320 g, butter - 1 tbsp. spoon, onion - 3 pcs., wine - 1 tbsp. spoon, salt, pepper, bay leaf, herbs to taste.

Cut the processed duck into pieces, fry in butter. Peel the turnip, cut into cubes, put in a saucepan or in a clay pot, add a little broth, let it boil. After that, put the fried duck, onion fried in oil, white wine, salt, pepper, bay leaf, herbs and simmer until tender.

Duck stewed with rice.

Duck - 800 g, vegetable oil - 1 tbsp. spoon, roots, onion - 2 pcs., bacon fat - 50 g, tomato paste - 1.5 tbsp. spoons, dried mushrooms - 50 g, rice - 200 g, butter - 2 tbsp. spoons, cheese - 50 g, salt.

Put chopped vegetables and lard in a saucepan with vegetable oil, duck on top. Salt, simmer over medium heat. When the carcass is reddened, add the tomato and pre-soaked mushrooms. Simmer until done. Separately, fry the rice in butter, pour it with hot water and simmer over low heat; shortly before the end of the stew, add the grated cheese. Place the finished duck on a dish, put rice around it, pour over the sauce in which it was stewed.

Duck cooked with sauerkraut It's simple but delicious and fragrant dish, which our grandmothers used to cook in the villages in the oven. During the cooking process, duck meat is saturated with the taste of vegetables and spices, it turns out unusually tender and juicy.

To cook duck with sauerkraut in a slow cooker, you will need:

duck any parts) - 500 g;

sauerkraut - 250 g;

onion - 1 pc.;

carrots - 1 pc.;

seedless raisins - 25-30 g;

pitted prunes - 25-30 g;

garlic - 2-3 cloves;

duck skin fat) - 10 g;

vegetable, chicken, duck or water broth - 1-1.5 liters;

salt, ground black pepper, spices - to taste;

bay leaf - 1-2 pcs.

Duck skin fat) cut into small pieces and place in a multicooker bowl. Set the mode "Frying" for 10 minutes. After the fat is rendered from the skin, discard the pieces. Put the duck into the fat, cut into medium pieces. Lay duck pieces skin side down. Cook on the same mode for another 15 minutes. Turn the duck over after 7-8 minutes.

During this time, the duck will be fried and a lot of fat will be rendered. This fat should be collected in a jar useful for cooking other dishes), approximately 100 grams of fat should remain in the multicooker bowl. Add onions and carrots cut into medium pieces to the duck. Also add chopped garlic. Set the “Frying” mode again for 10 minutes and cook, stirring occasionally.

Next, salt the duck, add raisins and prunes.

Rinse sauerkraut under running water, squeeze.

Add sauerkraut to the multicooker bowl with duck, vegetables and dried fruits.

All salt, pepper, sprinkle with spices. Add hot broth or water and set the "Stew" mode for 45 minutes, then set the "Baking" mode for 1 hour. Periodically, you should look into the multicooker bowl, if necessary, add a little broth. 10 minutes before the end of cooking, add the bay leaf. Leave the dish under the closed lid in the slow cooker for another 20 minutes. The most tender duck with sauerkraut, cooked in a slow cooker, can be served at the table.

Enjoy your meal!

The New Year is just around the corner, and I have not yet had time to tell about interesting recipes with duck.
I fix it immediately. :)

For many duck with apples - a traditional dish to the New Year's table.
I want to offer several cooking options that are suitable for every day, and as a completely festive option.

• Duck with apples


• Duck with sauerkraut




• Dried duck breast

And a little more about the new Philips HD3065 multicooker...

I recently played this slow cooker in the Mind-blowing Giveaway.
The prize found its winner, but I also had the opportunity to test a new gadget.
This is all the more interesting to me because it has a new function - the ability to independently adjust the temperature and cooking time, not counting the main programmed modes.

I liked the new recipe book that came with the slow cooker.
They did a great job describing each step. From and to.
From the preparation of products to the sequence of button presses. Plus a bunch useful tips how to prepare and use the multicooker in the best possible way.

The multicooker also included traditional silicone potholders (very comfortable, I use it every day), a spoon, a spatula, and a measuring cup.
This is what it looks like when you first open the multicooker. :)

The cord is packed in cardboard, it is connected separately.
The rest is clear.)

I can honestly say that I have not tried the self-adjustment mode yet. Cooked on programmed.
But I have big plans for this multicooker ...))

In the meantime, a few recipes

Duck with apples

Not the traditional one stuffed with apples, and baked with them.
I am writing a recipe, as I cooked, for a slow cooker. But the processes are clear: "Fry" - we put the pan, "Extinguish" - in the same place, or in a saucepan, "Oven" - we send it to the oven. That's the beauty of the multicooker - all in one. :)

Ingredients:

Duck
sour apples - 5-6 pieces
onion - 200 g
salt pepper
Bay leaf
juniper berries, if desired, or a few sprigs of rosemary
2 tbsp cognac
orange juice - 3-4 tbsp.

Cooking

If necessary, gut the duck, rinse, peel, divide into portions, salt, pepper, add crushed juniper berries or rosemary leaves.
Turn on the multicooker in the "Fry" mode. Place the duck parts in a preheated bowl, fry for 10-15 minutes on each side, then put on a plate, drain the fat, leaving no more than 1 tbsp in the bowl.
Peel the apples from the core, cut into slices. Onions - half rings.
Turn on the "Fry" mode again, fry the onion in the remaining fat, put it to the duck, then fry the apples on both sides. Return the duck and onion to the multicooker bowl with the apples. Slightly add salt, pepper if desired, add cognac and orange juice, mix gently. Turn on the "Extinguish" mode and cook for 1 hour.

Duck with sauerkraut.

Recipe from my multicooker book.
The essence is the same as with the duck with apples, only without orange juice and cognac, but with carrots.
Cabbage can be taken only sauerkraut, or fresh in a ratio of 1:1.

Cut the duck into portions, fry, drain the fat. In a small amount of the remaining fat, fry carrots and onions for 5-10 minutes, add cabbage (about 1-1.5 kg), simmer for about 15 minutes, add bay leaf and a little sugar. Then put the duck, mix lightly, and simmer for about 1 hour.

Duck giblet pate with pumpkin and apples

Ingredients :

duck giblets (liver, heart, kidneys, stomach)
duck neck
pumpkin - 100 g
sour apple - 150 g
rosemary, thyme
salt pepper
cognac - 20 ml (optional)

Cooking

Rinse the giblets, dry.
Peel vegetables and cut into small cubes.
Turn on the multicooker in the "Fry" mode, add 1 tbsp. duck fat or vegetable oil, fry vegetables for about 10 minutes. Share. Add duck neck, stomach and heart, fry for 10 minutes, then add liver, kidneys, salt, spices, cognac. Return the vegetables to the multicooker bowl. Switch to the "Extinguish" mode and cook for about 30-40 minutes.
Separate the meat from the bones, and punch with a blender along with vegetables and offal until a homogeneous pate.

And the last recipe.
If you got a great domestic duck, I advise you to cook an incredibly delicious delicacy

Dried duck breast in salt and pepper

Recipe found at Karina, ! And I know how delicious it is... :)
Easy to prepare.
Carefully cut the duck breasts, generously salt, add coarsely ground pepper, rosemary leaves. Press lightly into the meat.
Cover and refrigerate for a day or two.
Then tie the breasts with a thread and hang in a dry, cool and ventilated place for 3-4 weeks, cover with a linen napkin.

I'll show you the cut a bit later... I'm still in the process. I'm preparing for the New Year, and you can still have time to do it for Christmas.