Duck in a slow cooker - step by step recipes with photos

The waterfowl meat is incredibly tasty, but many housewives avoid dishes with it, because they cannot find a way to cook it soft. If you are in this situation, then the crock-pot will help you out. This appliance is ideal for cooking this red meat. Remember some recipes that are considered the most successful.

How to cook a duck in a slow cooker

Even for beginners, the process presents no difficulties. If you want to know how to cook a duck in a multicooker, remember some useful tips:

  1. Try to choose a young carcass with a dry shiny yellowish skin without a sticky coating. The meat is of good quality - bright red, elastic.
  2. Before starting the process, be sure to rinse the carcass and dry it with paper towels. It is laid in a bowl entirely or cut into pieces, depending on which recipe is selected. It is easy to divide the carcass into parts: it is necessary to make incisions with a knife along the joints. Pieces in which there is practically no pulp and only bones are found are preferable to leave for soup.
  3. Cooking a carcass will be greatly simplified if you pre-soak it to remove a characteristic odor. A solution with vinegar, cucumber brine, sour milk is suitable.
  4. The carcass will be tastier if you marinate it first. Honey, mustard, wine, mayonnaise, soy sauce, various spices and seasonings can be added to the marinade.
  5. If you fry a bird and fat is released during the process, try to remove it before laying spices. The second option: immediately cut it off the carcass.
  6. Vermicelli, rice, buckwheat, mashed potatoes, stewed vegetables can serve as a side dish to the bird.
  7. To check if the bird has reached readiness, pierce it in different places with a knife. Clear juice should stand out.
  8. To carcass covered with a golden crust, grease it with honey.

Duck recipes in a slow cooker

Carcasses are prepared in whole or in pieces. In the first version, the bird is stuffed with apples, rice, oranges, vegetables and baked. If you are looking at a recipe for poultry pieces, you can stew the meat, fry it, or even steam. Delicious soups, pilafs, roasts are made from the breast. It goes well with legumes, potatoes, pasta, cereals. Take a few recipes for note.

With apples

  • Cooking time: 245 min.
  • Servings Per Container: 8 Persons.
  • Calorie content: 6401 kcal.
  • Purpose: dinner, holiday.
  • Cuisine: Eastern.
  • Difficulty: high.

Very often, a duck with apples in a slow cooker is prepared for the festive, and especially for the New Year's table. The meat comes out unrealistically juicy, saturated with the aroma of fruit. It looks amazing on the table, always attracts attention. If you are well versed in spices, you can experiment and use not only those offered in the recipe.

Ingredients:

  • carcass - 1 piece per 1.5 kilograms;
  • olive oil - 2.5 tbsp. l .;
  • ground black pepper - 1 tsp;
  • liquid honey - 50-70 g;
  • lemon - half;
  • apples - 2 medium;
  • salt - a tablespoon;
  • garlic - 1-2 cloves.

Cooking method:

  1. Wash the carcass, cut off the excess fat, remove the neck, tail. Place in a deep bowl. Carefully wipe with pepper and crushed garlic, salt, lemon juice (pre-squeezed). Put the pulp of the fruit inside the bird. Wrap the carcass with foil and do not touch a couple of hours at least.
  2. Wash apples, cut into large slices.
  3. Expand the bird. Pull out the lemon and stuff it with apples (all will not fit, a few pieces will remain). Spread it with honey.
  4. Pour oil into the tank of the multicooker. Put the carcass with your back down.
  5. Cook on "Baking" or "Multiple Cook" for half an hour. Turn over, remove excess fat. Put the remaining apple slices on top and cook for another half hour on the same program.

Braised

  • Cooking time: 115 min.
  • Servings Per Container: 4 Persons.
  • Calorie content: 4241 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Incredibly delicious is a stewed duck in a slow cooker, because prescription meat is supposed to be cooked with vegetables, sour cream. Thanks to these components, it becomes soft. Roast, made according to this recipe, it is quite possible to include in the diet of the child. Some kind of side dish should be served with it: buckwheat porridge, rice, spaghetti, and vegetable puree will do. Do not violate the procedure, then the result will please .-

Ingredients:

  • young bird - 1 kg;
  • fresh parsley - half a bunch;
  • carrots - 2 pcs.;
  • black pepper peas - 5-6 pcs.;
  • onions - 2 pcs.;
  • bay leaf - 2 pcs.;
  • sour cream - 2 multi-glasses;
  • salt;
  • butter - 100 g;
  • water - 2 multi-glasses.

Cooking method:

  1. Wash the bird, cut into portions.
  2. Turn “Baking” on the multicooker and melt a slice of butter in a bowl. Put pieces of meat in it. Sauté until golden.
  3. Add coarsely grated carrots, onions, chopped into small cubes, bay leaf.
  4. Pour in two multi-cups of hot water. Cook on the "Stew" hour.
  5. When the beep sounds, mix the roast with salt, sour cream, pepper. Leave on the “Heating” for half an hour.

With potato

  • Cooking time: 135 minutes
  • Servings Per Container: 4 Persons.
  • Calorie content: 3141 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: European.
  • Difficulty: medium.

If you make a duck with potatoes in a slow cooker for lunch, then solve the problem with the first and second immediately. This is a very nutritious, nutritious meal. In the process of cooking, the pieces of the bird soften, and the potatoes are soaked in meat juices. This stew contains foods that are good for the body. The composition includes many spices, so the aroma from it comes just fantastic.

Ingredients:

  • dried basil - a pinch;
  • poultry meat - 1 kg;
  • water - 185 ml;
  • salt - 1 incomplete teaspoon;
  • potatoes - 450 g;
  • allspice peppers - 2 pcs.;
  • bay leaf - 2 pcs.;
  • dry oregano - 1 pinch;
  • white onion - 1 medium;
  • carrots - 1 small;
  • dry marjoram - 1 pinch.

Cooking method:

  1. Wash the bird, divide into portions. Remove too large patches of fat.
  2. Rinse the potato, peel, cut into large cubes.
  3. Run the "Frying" mode. Melt a piece of previously cut duck fat. Put the pieces of meat and fry until golden brown on all sides.
  4. Pour in water. Cook for half an hour on Baking.
  5. Put potatoes, chopped onion and grated carrots in the bowl. Salt, season with all the spices. Add peppercorns and bay leaves. Cook on Stew for an hour and a half.

In pieces

  • Cooking time: 95 min.
  • Servings Per Container: 3 Persons.
  • Calorie content: 1832 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: Thai.
  • Difficulty: medium.

There are a lot of recipes for poultry in the multicooker, there are both very simple ones and those that you have to work hard at. The option that you will now be introduced to can be considered average in complexity of cooking. The composition of the roast, in addition to meat, includes apples, onions. Preparing products with the addition of soy sauce, liquid honey. Spices you can choose any at your discretion.

Ingredients:

  • ducklings - 0.6 kg;
  • spices, salt;
  • honey - 1.5 tsp;
  • meat broth - a pair of multi-glasses;
  • soy sauce - 3 tbsp. l .;
  • apple - 2 large;
  • Lavrushka - 2 leaves;
  • onion - 1 pc.

Cooking method:

  1. Wash the carcass, cut into portions.
  2. Stir honey with soy sauce. Wipe the pieces of meat with this mixture.
  3. Turn on the "Cooking" on the slow cooker. Put duckling with bay leaves and sauté until golden brown. Give it a few minutes to "rest" by moving it to a plate.
  4. In a container where duck fat remains, fry the chopped onion. When the cubes are softened, add the apples, chopped finely. Cook a couple of minutes.
  5. Add the duck, salt and seasonings, mix the foods and fill in the broth. Cook for half an hour on the "Stew".

With cabbage

  • Cooking time: 105 min.
  • Servings Per Container: 8-10 Persons.
  • Calorie content: 7324 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

If you want to surprise people who will be present at the table, make a duck with cabbage in a slow cooker. This is a very juicy stew like bigos, hearty and incredibly tasty. It would seem that poultry meat can not be successfully combined with cabbage, but in reality this is completely wrong. These products are in perfect harmony both among themselves and with other components that make up the composition.

Ingredients:

  • carcass - 2 kg;
  • allspice peas - 10 pcs.;
  • cabbage - 1 medium forks;
  • bay leaf - 4 pcs.;
  • carrots - 2 pcs.;
  • sugar - 2 tsp;
  • onion - 1 pc.;
  • salt - 2 tsp;
  • tomato juice - 2 glasses;
  • allspice - 1 tsp;
  • mustard - a couple of tablespoons.

Cooking method:

  1. Cut the bird into portions. Sprinkle with mustard, pepper and salt. Let it stand for half an hour.
  2. Peel and chop carrots, onions, chop cabbage.
  3. Put the meat in the multicooker and turn on the "Fry". After two to three minutes, add onions, carrots.
  4. Activate the Extinguishing program for an hour. Pour the cabbage, pour tomato juice. Season with bay leaf, sugar, salt, pepper.
  5. In the process, you can add a little water. Serve the meat after a beep, laying out on serving plates.

Fillet

  • Cooking time: 245 min.
  • Servings Per Container: 6 Persons.
  • Calorie content: 4365 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: French.
  • Difficulty: medium.

Incredibly fragrant and juicy duck fillet comes out in a slow cooker. The meat during cooking is softened, soaked in spices. Serving it is recommended with some light side dish or even just with a salad of fresh vegetables. This dish will appeal to both adults and children, and even to those people who claim that they do not like this bird in any way. You must learn how to cook it.

Ingredients:

  • duck fillet - 3 pcs.;
  • vegetable oil - 3 tbsp. l .;
  • soy sauce - 6 tbsp. l .;
  • ground black pepper - 3 pinches;
  • mustard - 2 tablespoons;
  • onion - 1 large head;
  • a mixture of dried dill, basil and coriander - 3 tbsp. l .;
  • salt - 0.5 tsp.

Cooking method:

  1. Rinse the fillet, cut into medium slices.
  2. Make a mixture of soy sauce, mustard, salt, herbs and ground pepper. Marinate the meat in it. Let stand for half an hour.
  3. Peel the onion, cut into half rings.
  4. Pour oil into the container. Put the onions, sauté for 10 minutes on the “Baking”.
  5. Put meat on top.
  6. Cook on Stew 2 hours.

With rice

  • Cooking time: 155 minutes
  • Servings Per Container: 8 Persons.
  • Calorie content: 6142 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: Italian.
  • Difficulty: medium.

If you do not want to cook meat and side dishes separately, make a bird with rice. This is very nutritious, the adult will have enough portions to fully have dinner or lunch. It is not very difficult to prepare, although it takes a long time, but the final result will certainly please both you and those people whom you plan to treat with this dinner.

Ingredients:

  • bird carcass (wild fit) - 1 pc.;
  • vegetable oil - 4-5 tbsp. l .;
  • salt - 3 tsp;
  • carrot - 1 pc.;
  • dried dill - 2 tsp;
  • Bulgarian pepper - 1 pc.;
  • dried garlic - 1 tsp;
  • Basmati rice - 0.5 kg;
  • ground paprika - 1 tsp;
  • water - 1 l;
  • ground black pepper - 1 tsp;
  • bay leaf - 2 pcs.

Cooking method:

  1. Cut the carcass into slices, wash and dry.
  2. Mix crushed garlic with ground dill, salt, paprika, black pepper. Rub the meat with this mixture.
  3. Put in a slow cooker, treating the bowl with oil. Cook on the Roast for 10 minutes.
  4. Pour the meat with water, put a bay leaf. Cook on the “Soup” for an hour and a half.
  5. Carefully remove the pieces. Pour washed rice into the container. Top with diced carrots and bell peppers. Put the meat back.
  6. Cook on the "Rice / Buckwheat" mode for about 40 minutes.

With oranges

  • Cooking time: 95 min.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 3782 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: Eastern.
  • Difficulty: easy.

The taste of duck with oranges is simply delicious. It turns out juicy, sweet, with a light, barely perceptible bitterness. Meat cooked in this way with cereals and legumes is best combined. It will be originally served with lentils, buckwheat. Be sure to place a few twigs of fresh herbs on the serving plates to make everything look presentable.

Ingredients:

  • duck fillet - 4 pcs.;
  • dried rosemary - 1 tsp;
  • oranges - 2 pcs.;
  • salt pepper;
  • olive oil - 1 tbsp. l .;
  • honey - 2 tsp;
  • cognac - 50 ml.

Cooking method:

  1. Rub the breasts with pepper and salt, let them soak for half an hour.
  2. Wash the oranges. Remove the zest from them with a grater, and cut the flesh into circles.
  3. Lubricate the capacity of the multicooker. Lay out the breasts and cook on the Roast for 7-10 minutes on each side. Put on a plate.
  4. In a container, place slices of oranges and zest, honey, rosemary. Pour cognac and fry for a couple of minutes.
  5. Put the fillet on top. Close the lid and cook on the "Stew" hour.

Fried potatoes

  • Cooking time: 85 min.
  • Servings Per Container: 6 Persons.
  • Calorie content: 4635 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

The recipe for a duck roast with potatoes in a slow cooker is not the easiest, but the dish prepared according to it is a real jumble. This food is perfect for dinner in a warm family circle. The meat is stewed for a long time, so it becomes soft, acquires a delicate structure. It is perfectly complemented by potatoes and other vegetables with a rich broth.

Ingredients:

  • duckling - 750 grams;
  • greens - a bunch;
  • Bulgarian pepper - 3 pcs.;
  • salt, spices;
  • potatoes - 8 pcs.;
  • bay leaf - 3 pcs.;
  • onion - 1 large;
  • vegetable oil - 1.5 tbsp. l .;
  • tomato paste - 5 tbsp. l .;
  • carrot - 1 large;
  • water - 375 ml.

Cooking method:

  1. Peel and cut the onions in half rings. Turn on the "Cooking" on the multicooker and fry it for 10 minutes.
  2. Put the sliced ​​bird in the bowl. Cook in the same mode for another 10 minutes.
  3. Peel the bell peppers and carrots, cut into small cubes. Add to fried foods. Mix water with tomato paste, salt, seasonings. Fill everything.
  4. Cook on the "Stew" hour. Serve garnished with chopped herbs.

With vegetables

  • Cooking time: 125 minutes
  • Servings Per Container: 6 Persons.
  • Calorie content: 4216 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: French.
  • Difficulty: high.

Learning how to cook a duck with vegetables in a slow cooker using the following recipe is simple. You will be amazed at how soft, gentle it comes out. This stew is worthy of not only everyday, but also a festive table. It has a lot of seasonings, vegetables. The bird is saturated with their tastes and acquires a wonderful aroma, from which saliva instantly flows.

Ingredients:

  • duck legs - 6 pcs.;
  • white wine - 100 ml;
  • potatoes - 6 pieces medium;
  • butter - 60 g;
  • broccoli - 250 g;
  • dried ground coriander - 2 tsp;
  • tomatoes - 4 pcs.;
  • olive oil - 2-3 tbsp. l .;
  • dried basil - 1 tbsp. l .;
  • onions - 4 small ones;
  • dried rosemary - 1 tbsp. l .;
  • carrots - 3 medium;
  • dried paprika - 1 tbsp. l .;
  • pepper, salt.

Cooking method:

  1. Wash the duck legs.
  2. Turn on the "Frying" mode. Heat olive oil in a bowl. Lay out the bird. Fry on all sides, adding butter.
  3. Peel the potato, cut into medium cubes. Fry in a pan with salt, pepper, coriander until half cooked.
  4. Pour the meat with wine. Turn on "Extinguishing" for half an hour.
  5. Cut the onion into small cubes. Put in the pan on which the potatoes were cooked. Sauté with basil and rosemary.
  6. Grate the carrots coarsely. Add to the onion. Fry until soft.
  7. Put the potatoes. Shuffle. Set the stew for an hour.
  8. In the roasting, put the broccoli and tomatoes, peeled and cut into cubes, taken apart into small pieces. Simmer all together for 5 minutes.
  9. Salt the vegetable frying, move to the slow cooker. Move and wait for the cooking to finish.

Baked

  • Cooking time: 14 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content: 6475 kcal.
  • Purpose: dinner, holiday.
  • Cuisine: European.
  • Difficulty: medium.

You can bake a whole small carcass of a small size in a multicooker. As a result, the meat turns out to be very beautiful, it will look great on the festive table. The duck, baked in a slow cooker, is cooked with honey, so its crust turns rosy, golden. With such lunch or dinner you are guaranteed to surprise all the people present at the table .-

Ingredients:

  • 1 small carcass;
  • soy sauce - 4 tbsp. l .;
  • honey - 3 tbsp. l .;
  • oregano is dried. - 0.5 tbsp. l .;
  • garlic - 3 cloves;
  • orange juice - 4 tbsp. l .;
  • fresh grated (grated) - a tablespoon.

Cooking method:

  1. Wash the carcass, dry it.
  2. Grated ginger mix with crushed garlic. Add honey, oregano, soy sauce, and orange juice. The resulting composition rub the bird. Wrap in wrap and refrigerate for 12 hours.
  3. Place the bird side down in the container. Lubricate with the remaining marinade.
  4. Cook on Baking for 80 minutes, turning the bird in the middle of the process.

With prunes

  • Cooking time: 135 minutes
  • Servings Per Container: 12 Persons.
  • Calorie content: 7349 kcal.
  • Purpose: dinner, lunch.
  • Kitchen: home.
  • Difficulty: easy.

Making a duck with prunes in a multicooker is very simple, even people who are working with this kitchen appliance for the first time can do it. The bird turns out to be very soft, aromatic, takes over the taste of dried fruit. It is cooked in cream, so it comes out incredibly juicy. You can pick up any spices for poultry meat; there are no strict recommendations on this subject. Read how this dish is made.

Ingredients:

  • poultry carcass - 2 kg;
  • spices, salt;
  • prunes - 0.4 kg;
  • cream - 2 glasses;
  • vegetable oil - a couple of tablespoons;
  • carrots - 2 pcs.

Cooking method:

  1. Pour prunes with hot water.
  2. Pour oil into a saucepan. On "Baking" fry coarsely grated carrots.
  3. Wash the bird, cut into portions. Put in the bowl.
  4. Halve the prunes. Add to pieces of meat.
  5. Pour the cream, salt, season. Cook on Stew for two hours.

Fried

  • Cooking time: 65 min.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 6325 kcal.
  • Purpose: dinner, lunch.
  • Kitchen: home.
  • Difficulty: easy.

A simple second that you can serve for dinner to please your family is a roast duck in a slow cooker. It is tasty and juicy, goes well with any side dish: mashed potatoes and celery, rice, vegetable stew. Everything is done very quickly, a little more than an hour will take you all the processes from preparation of products to serving.

Ingredients:

  • bird - 1 carcass;
  • spices, salt;
  • onion - 4 pcs.;
  • soy sauce - 8 tbsp. l .;
  • bay leaf - 2 pcs.

Cooking method:

  1. Wash the bird, cut into equal pieces. Rub them with salt, seasonings.
  2. Peel and chop the onion rings.
  3. Put pieces of meat, bay leaf in the capacity of the multicooker. Spread the onion on top.
  4. Drizzle with soy sauce. Cook on the "Roast" 50 minutes, mix occasionally.

Pilaf

  • Cooking time: 245 min.
  • Servings Per Container: 6 Persons.
  • Calorie content: 7132 kcal.
  • Purpose: dinner, lunch.
  • Cuisine: Caucasian.
  • Difficulty: medium.

A masterpiece of Caucasian cuisine - pilaf, you can cook not only with lamb, but also with poultry. It should turn out no less tasty and nutritious. Pilaf from a duck in a slow cooker is done for a long time, but deserves the time and effort. It comes out friable, fragrant, looks beautiful on a plate. If you want to do something unusual, be sure to pay attention to the recipe for duck pilaf.

Ingredients:

  • duck thighs - 75 g;
  • salt pepper;
  • rice - 750 g;
  • zira - 1.5 tsp;
  • carrots - 2 pcs.;
  • oil;
  • onion - 3 pcs.;
  • garlic - 3 heads;
  • water - 1.5 l.

Cooking method:

  1. Wash and dry your hips ...
  2. Grate the carrots coarsely. Cut the onion into half rings.
  3. Rinse the rice.
  4. Peel the garlic, but do not disassemble the heads.
  5. Turn on the "Cooking" on the slow cooker. Sauté the onion until golden in a minimum amount of oil.
  6. After 25 minutes, lay out the meat, carrots, zira. When half an hour has passed from the start of cooking, add the heads of garlic.
  7. Then you need to set the "Stew / Extinguishing" mode for an hour. Pour the food with water and salt.
  8. After the beep, pour rice. Spread over the surface evenly. Cook 45 minutes on the "Rice / Buckwheat" option.

Watch the video: COOKING DUCK CONFIT IN A SLOW COOKER (April 2020).