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General issues

Cooking delicious duck with apples in a slow cooker. Duck with apples in a slow cooker

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

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

Duck meat is fatty, so there is no mass production of this bird on farms and such meat can rarely be found on sale in the supermarket. Unless you come across duck meat brought from neighboring countries. It is impossible to say that such meat is not suitable. If it goes on sale, all standards are met. And all we, the buyers, have to do is choose the right product.

What you need to know to purchase quality products:

look at the carcass: it should be elastic, and the skin should be shiny with a yellowish tint;
skin – dense, thick, with fat;
If you cut the meat with a sharp knife, in the cut it will be dark in color, one might say bright red. If you press the pulp with two fingers, the pit quickly disappears. The meat is elastic and holds its shape well;
pay attention to how well-fed the bird is - if it is round and well-fed, it will be juicy and very tasty when cooked. If the duck is very fatty or overfed, it will no longer be as tasty and will also emit an unpleasant aroma when cooked. Such poultry meat is not considered healthy;
if in front of you, on the contrary, is a thin and poorly fed duck, the meat of such a bird will turn out tasteless and dry;
ask the seller how old the bird is - if it is old, the meat will take on a different flavor. If it’s young, it will be soft and cook faster. The optimal age of poultry for preparing any dishes is 6 months; it is at this age that a good fat layer is formed;
If you have a frozen carcass in front of you, it is impossible to say anything definitely about the quality of the meat. To take it or not to take it is up to you. It is only unknown how many times such meat was defrosted and frozen;
If it is not possible or necessary to bake the whole carcass, we recommend paying attention to the poultry fillet. Choosing such meat is even easier, since its color is visible, you can 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 you can even make duck there too, just not in the same way as in the oven. And this is not a minus, but a huge plus, because in the oven the poultry meat turned out to be dry and tough, but in the slow cooker it will be soft and juicier. The main thing is to take a responsible approach to choosing a carcass - it is advisable that it fits in a multicooker saucepan.

List of everything needed for work:

duck carcass, not frozen – 1 kg or a little more;
large onion – 1 pc. or two medium ones;
sweet and sour apples – 5 pcs.;
boiled or well water/from a filter – 1 liter or a little more;
ground black pepper, allspice peas, salt - to taste;
bay leaf – 2 pcs.

Let's start preparing the holiday dish:

The most difficult job is preparing the carcass. If you received the duck in a different form than we usually see on supermarket shelves, you will have to do everything yourself. To get rid of feathers, you need to prepare a kettle of boiling water and a large bowl.
Place the duck in a bowl, pour boiling water over it, cover the bowl with a lid and leave for a few minutes for the duck to steam. After this exposure, the feathers are easily removed, even the smallest ones. Only if you cannot pluck the duck by hand, use tweezers.
The water can be drained, the duck can be rinsed and dried, and then roasted over the stove.
And then - gut it. The main thing is to carefully remove the gallbladder so that it does not burst. If all this seems too complicated to you, we recommend looking for a prepared bird.
A whole duck for a large group certainly won’t fit in a slow cooker, so we suggest cutting the bird into pieces. Place portioned pieces of meat into a container and rinse thoroughly under the tap. Drain the water and dry the meat with paper towels.
The bird is prepared, now the 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.
Onion – peel, cut into rings, and if the head is large – into half rings.
Rub the poultry pieces with a mixture of salt and pepper and place in the slow cooker. The second layer is onions, the third is apples. There is still a bay leaf left, we simply place it directly on top of the apples and fill it all with water. The water should be cold and completely cover the meat.
That's it, the preparations are complete, let's move on to the final stage: choosing a program and setting the timer. We cook using the “Stew” program, the cooking time for the bird is 1.5 hours. Just this time is enough to cook the most tender duck. The meat will be soft and juicy. If you want the meat to be less pliable, reduce the cooking time by 30 minutes.
That's it, the duck is ready, let it lie in the slow cooker for now, and when the table is set and the guests are seated, all that remains is to bring in the signature dish of the festive table. Bon appetit!

Duck with apples and ginger in a slow cooker

Another variation of cooking poultry in a slow cooker, with ginger the duck will have an unusual taste. Juicy soft meat and moderately spicy - it will not leave anyone indifferent.

Let's start cooking from the following products:

duck carcass – 2 kg or portioned pieces of duck;
sweet and sour apples – 1 kg;
orange – 1 pc.;
prunes (pitted) – 100 g;
butter “Ghee” - 30 g;
cognac - 1 tbsp;
honey – 1 tbsp;
ginger root – 25 g;
Short grain rice – 1 cup;
salt and spices - to taste.

Stages of preparing a festive dinner:

Let's start by cooking rice in a multicooker: “Rice/cereals/pilaf” mode. First, the rice must be washed in several waters until the water becomes clear.
We cut the duck, cut it into portions, quickly rinse it under the tap, dry it with paper towels and fry it over high heat in a frying pan. We do everything quickly so that the meat gets a beautiful golden brown crust and the juice does not leak out.
Prunes - rinse, soak in warm boiled water for a quarter of an hour.
Place the meat in a slow cooker, pour in pre-squeezed orange juice. Do not throw away the skin, as you will need the zest of one orange.
Take ginger root, size approximately 5 by 5 cm. Ginger must be grated on a fine grater.
Drain the prunes, squeeze out excess liquid and cut the dried fruit into pieces.
Place chopped ginger, prunes and orange zest into a bowl.
We set the desired cooking mode: “Stewing”, the timer must be set for 1.5 hours.
While the duck is cooking, we already have the side dish, so without wasting time, let’s prepare the festive dish. We wash the apples under the tap, peel them and remove the core. Apples need to be cut into slices or rings.
Melt the butter in a water bath (or first in a slow cooker), add honey to the melted warm butter, mix and simmer the apples over very low heat (on the stove or in the slow cooker, but before you put the rice in to cook), for 5 minutes. The aromatic dressing is almost ready, all that remains is to sprinkle the apples with cognac and stir.
The duck is ready, we prepare the festive dish: place a mound of rice in the center, pour over the fat that was mixed with orange juice during cooking, lay out pieces of meat and apples. Before serving, decorate the finished dish with herbs or dried aromatic herbs. Serve immediately. Bon appetit everyone!

Duck with apples and cabbage in a slow cooker

This recipe uses sauerkraut and will serve as a side dish. You will find out what the result will be when you cook duck with us according to this recipe.

Let's get started, but for now we suggest you familiarize yourself with the list of ingredients:

duck – 2 kg;
sauerkraut – 300 g;
champignon mushrooms – 200 g;
sweet and sour apples – 4 pcs.;
onion – 2 heads;
pitted prunes – 100 g;
homemade mayonnaise – 2 tbsp. or low-fat yogurt;
vegetable oil (olive fruit is a priority) - 1-2 tbsp;
spices and salt - to taste.

Stages of cooking poultry in a slow cooker:

Wash the duck, place it on a cutting board, check the insides and fat; if there is excess, it is advisable to cut it off.
Mix salt and pepper in a small bowl, add mayonnaise. Rub the bird with this mixture and refrigerate overnight.
Before you are going to cook the duck, you need to wash the prunes and soak for 15-20 minutes in warm boiled water.
Onion: peel, chop into rings, thinly or thinly, maybe in half rings if the onion is large.
Choose fresh mushrooms, wash, peel, and cut into slices.
Pour a little oil into the multicooker bowl, turn on the “Frying” program, cut the mushrooms into large slices, fry the mushrooms and onions in oil for 10 minutes.
3 minutes before the multicooker turns off, open the lid and add chopped prunes (pitted!).
Preparing apples: wash and peel. Cut each apple into 8 slices.
Stuffing the duck: a layer of cabbage, a layer of apples, a layer of mushrooms and some prunes. Can be repeated if there is free space left.
Use strong nylon thread to sew up the bird and you can place the carcass in the slow cooker. Check in advance whether the whole duck will fit in the bowl or select a bird of the appropriate size in advance.
Cook in the “Stew” program for 1 hour, after the signal you need to turn the duck over, extend the program for 45-50 minutes, add a little water if necessary.
After completing the program, you need to check the meat, if it is not soft enough, extend the program for another half hour. Total: cook duck with apples in a slow cooker for 2-2.5 hours.
Then you need to carefully transfer the duck to a dish, rip open the belly, and remove the threads. And then - as you want: cut into portions, transfer the filling to a separate dish. The filling will be a complete side dish. We wish you success in cooking and bon appetit to everyone without exception!

Duck with apples and cranberries in a slow cooker

It is difficult to find a carcass for guests that will fit entirely in the slow cooker, so we choose a standard duck to cut it into portions.

List of everything you need:

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

How to cook duck meat correctly and tasty:

The duck needs to be rinsed under the tap, dried and cut into pieces.
Rub each piece with salt and pepper and place the meat immediately in the slow cooker.
Potatoes: standard preparation (peeled, rinsed, cut into large cubes).
Onion – peel, cut into half rings.
Apples need to be washed, seeds and core removed, and cut into cubes.
You need to squeeze out the juice, pour it into a bowl, add liquid honey, herbs and spices + salt.
Place potatoes, onions and apples in pieces on top of the meat. Don’t forget to add cranberries, and then pour your own homemade sauce over everything.
That’s it, you can lower the lid to set the cooking time and select the “Stew” program. The cooking time on the timer is exactly 2 hours, but every half hour we recommend checking how the meat is being cooked and stirring.

The meat will absorb all the flavors of the dried herbs and spices, orange juice and cranberries. You will be pleased with the result, as the meat will be sweet and sour at the same time. Serve with a simple side dish: fluffy rice or boiled potatoes. Bon appetit!

Cooking secrets or how to reduce the cooking time for duck in a slow cooker

It doesn’t matter whether you are planning to cook duck for the first time or have known how to do it for a long time, secrets from experienced chefs will help you get a finished product of the highest quality:

soaking meat before cooking. The meat of wild ducks and even domestically raised ducks smells like mud or swamp. To get rid of this not always pleasant smell, you need to first soak the meat in a special brine;
brine for soaking duck meat: cucumber, vinegar or sour milk. But if vinegar is used, then the meat may, on the contrary, become tougher. Therefore, it is better to take whey. Well, if you don’t have brine on hand and don’t have dairy products, you need to prepare the soaking liquid yourself: 2 cups of apple cider vinegar (preferably homemade) per bucket of water;
Before soaking, the duck needs to be prepared: wash under the tap, remove feathers, cut out the neck and “butt”. The carcass needs to be pierced with a fork several times in different places. If you see that the duck is fatty, there should be more punctures;
soaking time - minimum 12 hours, it is recommended to leave the duck in this brine overnight;
then drain the brine, dry the carcass and marinate;
A very tasty and aromatic marinade can be obtained from the following products: ginger – 50 g; two cloves of garlic, one orange, liquid honey, to this mixture you need to add a pinch of aromatic herbs, basil, salt (or soy sauce) and pepper.
prepare the sauce: first remove the zest from a well-washed orange, then squeeze out the juice and mix it with honey. Chop the garlic, grate the ginger on a very fine grater so as to avoid coarse fibers getting into the sauce. All ingredients must be mixed, seasoned with salt and spices.

Duck with apples in a slow cooker. Video

Time: 70 min.

Servings: 6

Difficulty: 3 out of 5

Cooking delicious duck with apples in a slow cooker

Surely every housewife is familiar with such a dish as duck with apples. This version of the dish is not only festive, but also very tasty.

Many women try to prepare this recipe for any celebration, as it really turns out to be especially tasty, as well as aromatic, appetizing, juicy and incredibly nutritious.

And this is not surprising, because apple juice gives duck meat not only additional taste, but also the juiciness that the meat so needs.

After all, the duck itself turns out to be a bit tough, but a dish prepared in this way always turns out successful and unusually tasty.

Duck with apples in a slow cooker is prepared much faster and easier than this recipe in the oven. Therefore, many women choose this cooking option, considering it the easiest and fastest.

It is worth noting that duck meat has always been famous for its taste and extraordinary benefits. It contains a large number of useful substances, vitamins and microelements. Additionally, duck contains minimal amounts of fat, which is known to be unhealthy.

Duck is often prepared as the main dish for the holiday table. However, many housewives prepare this recipe to serve as dinner.

And this is not surprising, because few ingredients are required to prepare this recipe, but the taste can be easily compared to restaurant dishes.

Many are sure that this recipe should be cooked exclusively in the oven. However, it is not. The oven cannot preserve all the juiciness of the meat, as well as the beneficial substances of duck and apples.

A multicooker, on the contrary, thanks to its tightness, preserves not only the juiciness and healthy composition, but also makes the dish soft, juicy, tender, and also prevents it from falling apart during the cooking process.

And thanks to several modes and a set of temperatures, the recipe is prepared especially quickly and easily. But still, one cannot help but notice that cooking in a slow cooker is significantly different from baking chicken in the oven.

Meat from a slow cooker tastes very different from other cooking options. That's why many ladies choose this kitchen appliance to prepare a delicious and healthy dinner.

It is worth noting that this recipe includes the use of a whole carcass, which allows the dish to turn out more beautiful and appetizing.

Apples are necessary for the recipe to add slight sourness, juiciness to the meat, as well as additional flavor. It is no coincidence that many dishes have this product as the main component.

The traditional recipe for this dish requires a minimum of ingredients, so preparation will not require a large amount of money.

But duck with apples is also made using a slow cooker with the addition of other ingredients, which can also make the taste more pleasant and the dish more satisfying.

These products include vegetables, sauces, mushrooms and other ingredients that, in your opinion, will make the recipe more nutritious and tasty.

Traditionally, duck is served on the festive table on its own. However, many women often prepare a side dish for it, which is potatoes.

Moreover, tubers can be prepared in different ways - baked, boiled, fried, pureed. In any case, they go well with duck meat, and also add satiety and additional benefits to the dish.

It is impossible not to notice that duck with apples can also be served with cereals. However, this serving option is only suitable for the dinner table, and not for a gala dinner.

The recipe also looks great with stewed or fresh vegetables. If you decide not to add them as you prepare the dish, then you can decorate the finished food with them.

Many recipes have several tips and cooking nuances that will help you prepare an amazingly tasty dish without making serious mistakes. It is worth noting that this recipe is also equipped with certain tips that allow you to prepare an excellent gala dinner.

Duck meat must be fresh.
It is advisable that the duck be young, as such meat cooks faster and turns out softer and juicier.
Before cooking, the carcass should be completely defrosted and washed thoroughly so that there is no plaque on the meat.
The apples used are sour. It is desirable that they are green.
As spices, you can use any seasonings that you like best. The main thing is that when cooking, black pepper is present in the recipe, which makes the meat more aromatic and juicy.
Fresh herbs are not added to this recipe, as they can kill the entire aroma and taste of the apples. You should also avoid adding garlic and onions.
Vegetable oil is used, since butter will add additional flavor to the duck, and as the dish cools, it will harden and begin to worsen the overall taste and appearance of the food.
It will be better if you find time for the marinade. You will need to mix spices with salt and coat the carcass with them. After which she will need to stand for 30-40 minutes so that all the spices are absorbed into the meat.

By strictly following the recipe, you can end up with an excellent dish that will certainly delight everyone with its appearance, wonderful aroma and extraordinary taste. The main thing is to strictly observe the proportions of the products, otherwise the taste will turn out completely different.

Cooking method

As mentioned earlier, duck baked with apples in a slow cooker is prepared from available products. However, it is worth noting that they should be prepared in advance so that during the cooking process everything you need is at hand.

Ingredients:

Apples must be juicy, otherwise their presence in the dish is considered unnecessary. The recipe should be prepared step by step.

Step 1

First of all, prepare the fruit. Cut the apples in half and remove the core. Then we cut the fruit into thin slices without removing the peel.

Step 2

We thoroughly wash the duck carcass under running water, dry it and rub it with spices and salt. Let the meat marinate for half an hour.

Step 3

Place all the apples into the carcass, packing them tightly inside. Then we sew it up using thick threads so that the fruit does not fall out during the cooking process.

Step 4

Pour a small amount of oil into the multicooker bowl and carefully place the duck so that it does not stick out of the mold.

If the carcass is large, it can be placed diagonally.

We turn on the “Baking” program for half an hour, close the multicooker and wait for the time to pass. After 30 minutes, carefully turn the bird over so that it does not fall apart, since one part of the carcass will already be soft. We turn on the same mode again for half an hour.

That's all - a wonderful recipe for duck with apples is ready. The carcass turns out ruddy, appetizing, aromatic and with a light crust.

This recipe is served hot while the meat has retained all its juiciness and excellent aroma. However, even when cold, the bird turns out quite tasty.

Try preparing this dish at home, and you will be pleasantly surprised by the results.

It is worth noting that during the cooking process you do not need to watch the bird, as it will definitely not burn or “run away”. Before serving, be sure to remove all threads.

See another version of this dish:

Ingredients:

fresh whole duck – 1500 gr
onion – 1 pc.
apples – 5 pcs.
salt to taste
ground black pepper to taste
bay leaf – 2 pcs.
water – 1300 ml

Since ancient times, poultry has been prepared for all holidays. In the modern world, you can cook such a pleasure even every day, if only you have the desire and a good mood. Duck with apples prepared in this way in a slow cooker will decorate any holiday feast, and especially the New Year and Christmas table. And she can also simply diversify your family lunch or dinner. And if you also prepare mashed potatoes, combining these two dishes when serving, it will be very tasty and satisfying. Well, let's go to our kitchen and let's prepare this culinary masterpiece together.

Cooking method

To begin the most interesting labor process, let's prepare our products. I got the duck covered in feathers. I had to pour boiling water over it in a large bowl and cover it with a lid for a couple of minutes to let it steam. Afterwards, the feathers can be easily removed by hand. We clean down to the small feathers - it is convenient to use tweezers for this. Then you need to roast the duck over a fire to remove all the small feathers. We carefully remove the insides so as not to rupture the gallbladder. It is much easier to buy a bird that has already been gutted, it will be easier and faster.
Since the whole duck does not fit in the slow cooker, we cut it into portions. Rinse well in running water and dry with a paper towel. Peel the onion and cut into large half rings. Wash the apples, remove the seeds using a special knife, and cut into large slices.
Rub the duck pieces well with salt and ground black pepper. Place tightly in the multicooker bowl.
Add chopped onions and apple slices on top. Add a bay leaf. Pour in the required amount of cold water. There should be enough water to completely cover the duck pieces. You can season it a little with salt and pepper. Close the multicooker tightly. Turn on the “quenching” mode for 1.5 hours. With this mode, the duck in the pressure cooker will be very soft, but if you like it a little firmer, just reduce the simmering time. In a multicooker without a pressure cooker function, on the contrary, time needs to be added.
After the beep, release the steam and open the lid.
Stewed duck in a slow cooker is ready. Transfer to a plate and serve. Bon appetit!

The gravy left over from stewing the duck with apples in a slow cooker can be used to pour over the side dishes. Duck meat will be incredibly tasty

You probably know many duck recipes. Some of them you got from your mothers, girlfriends, some were read in newspapers, magazines, the Internet, or obtained through your own trial and error. The ingredients in them are almost the same, with the exception of some secrets that every housewife has, burning with the desire to explore new spaces of culinary art.

The dish of duck with apples, stewed in a slow cooker, consists of the same products, but the cooking method is still slightly different - this is a modern method for modern housewives.

List of ingredients

To prepare this delicious dish you will need very few ingredients:

Duck (1.5 kg); - 3 apples (you can choose the variety based on your preferences); - a pinch of coriander (for lovers); - vegetable oil; - salt; - ground black pepper.

Cooking method

So, you are going to cook duck with apples in a slow cooker. First, take a bird. It needs to be prepared: washed and, of course, dried.

If you want the duck to cook faster, you can first marinate it in seasonings of your choice. The taste will be simply unique

Cut the apples into large slices and mix with coriander, again if you like bright flavors. Place the apples in the duck and sew up the cut with thread or fasten with ordinary toothpicks. Season the duck with salt and pepper and place it in the slow cooker so that the cut side is facing up. It is in this position that she will be best prepared. Leave the duck in the slow cooker for 20-25 minutes with the lid closed to brown it, then turn it over and leave it in the same mode for another 20 minutes. After 20 minutes, switch to stewing mode. Leave the duck in this mode for an hour and a half. After this time, check the duck for doneness; if suddenly it is still not ready, simmer it for another 30–40 minutes.

It must be remembered that cooking time depends on the weight of the bird. The more the duck weighs, the longer it needs to be baked.

Duck baked in a slow cooker with apples, oranges or cherries turns out no worse, and maybe even better, than duck cooked in a duck pot or oven. The main thing is that for cooking as a whole it has the same “dimensions” as the bowl.

Most often, duck is cooked for the Christmas holidays, but on weekdays you can treat yourself to a very tasty duck dish. When choosing a duck to cook in a multicooker, you need to give preference to not very large carcasses, for example, a young duck will “fit” perfectly into a bowl with a volume of 4.5 - 5 liters, otherwise, a large carcass will not fit into the bowl of a multicooker and then you will have to cut it into halves or quarters. For a large carcass, we recommend slightly tying its wings and legs, which will make it more compact.

Duck in a slow cooker

Duck dishes turn out to be very fatty, and you need to be careful when consuming them, that is, observe moderation. As a rule, young ducks (just the right size to fit in a slow cooker) do not yet have time to put on as much fat as adult birds, and their meat is very tender and cooks quickly. Duck cooked in a slow cooker retains many useful substances, and if it is pre-marinated, the meat turns out very juicy.

To bake a whole duck in a slow cooker you will need the following ingredients:

Ingredients:

Duck (young) – 1 carcass (1.5-2 kg),
Honey (liquid) – 3 tbsp. spoons,
Garlic – 3 – 4 cloves,
Ginger (fresh grated) – 1 tbsp. spoon,
Orange juice – 4 tbsp. spoons,
Spices to taste
Oregano (dry) – 1 teaspoon,
Salt to taste or soy sauce – 3 – 4 tbsp. spoons.

Cooking process:

First you need to prepare the duck carcass, rinse it thoroughly, remove the remaining feathers, and dry it.

Next we need to prepare a marinade in which we will marinate our duck. To do this, in a small cup, mix fresh ginger, which should be grated on the finest grater, garlic, which should be peeled and passed through a garlic press, honey, preferably liquid, so it will mix more easily with the rest of the ingredients. Then add dry oregano, salt and spices (ground black or red pepper, Provençal herbs) to taste. You can easily replace salt with soy sauce, this will give the duck even more aroma and taste. Mix everything. Now squeeze the juice out of half an orange or take a ready-made one and dilute the already mixed ingredients.

Rub the previously prepared duck carcass with the resulting marinade and transfer it to a container with a tight lid. Then put the container in the refrigerator for 12 hours (at least a couple of hours). During this time, the meat will be saturated with the marinade and as a result of cooking, the duck meat will become very tender and juicy.

Then we place the marinated duck carcass in the multicooker bowl and place it breast side down. Sprinkle a little remaining marinade over the top of the duck. Set the “Baking” mode for 30-40 minutes (depending on size).

After 30-40 minutes, open the lid of the multicooker and turn the duck carcass upside down, if necessary, drain off the excess melted fat, which can later be used for frying aromatic potatoes. Then close the lid and cook for another 35 - 40 minutes in the “Baking” mode.

My duck was very young and not fatty; 20 minutes of baking on each side was enough for me. I even had to add a couple of tablespoons of vegetable oil.

The photo shows how juicy the meat is from a young duck baked in a slow cooker, which we pre-marinated.

To enlarge a photo, click on it.

And for a more festive occasion, for example, Christmas or a birthday, it is perfect

Duck with apples in a slow cooker

To prepare baked duck with apples in a slow cooker, you need to prepare the following ingredients:

Duck carcass – 1.5 – 2 kg,
Ground black pepper – ½ teaspoon,
Green apples (sweet and sour) – 3 pieces,
Orange zest – 3 tbsp. spoons,
Salt to taste
Dried rosemary – ½ teaspoon,
Spices to taste (you can use a ready-made spice mixture for cooking poultry).

How to cook duck with apples in a slow cooker

The duck should be washed thoroughly and then dried with a dry towel. In a small bowl, mix ground black pepper, orange zest, salt and dried rosemary or any poultry mixture. Rub the resulting mixture onto the duck carcass and leave to marinate for 2-3 hours. Cover the cup with the duck tightly with a lid or cover it with cling film and place it in the refrigerator.

Now let's prepare the apples. Apples should be washed, cored and cut into 6-8 pieces. To prevent the apples from darkening, you need to cut them immediately before filling the carcass.

Fill the marinated duck carcass with apple slices. And in order to prevent the apples from falling out of the duck and giving all their juice to the meat, you can sew up the belly with thread.

Then we put the duck in the multicooker bowl, close the lid and set the “baking” mode, cook the duck for half an hour. After half an hour, open the multicooker and drain the released fat, turn the carcass over and close the lid again and cook the duck in the “Baking” mode for 30 minutes.

The finished duck is very tender and juicy, and thanks to the spices and orange zest, it is aromatic. Be sure to remove the strings from the duck before serving. Such a beautiful duck will decorate any holiday table.

Fragrant duck in a slow cooker with cherries

This is a very simple recipe for preparing very tender and tasty poultry meat; the duck carcass can be replaced with a young goose or turkey duck, the result will be no worse. If you don’t have cherries, you can easily replace cherries with lingonberries; they will give the meat a more piquant taste.

In order to cook aromatic duck with cherries in a slow cooker, you need to prepare the following ingredients:

Duck – 1.5 – 2 kg,
Cherries (fresh or frozen) – 500 grams,
Red wine – 250 ml,
Salt to taste
Cinnamon (ground) – ½ teaspoon,
Ground black pepper to taste.

Cooking duck with cherries and wine in a slow cooker

First, as always, you need to process the duck carcass, rinse it and then dry it.

In a small cup, mix ground black pepper and salt, mix everything and rub the prepared duck carcass with the resulting mixture. You need to rub the duck both inside and outside. Leave the duck to marinate, wrapping it in a bag for 4 - 5 hours.

Place the duck in the multicooker bowl, place the carcass breast side down, and, closing the lid, cook the duck in the “Baking” mode for 35 minutes.

Then open the multicooker and drain off the released fat, turn the duck upside down and cook in the same mode, but for 25 minutes.

At this time, while the duck is cooking in the slow cooker, you need to prepare the cherry sauce. To do this, place fresh or frozen cherries (preferably pitted) into a deep cup and fill with red wine. Frozen cherries should not be thawed first! Place the bowl with the cherries and wine on low heat and simmer for 5 minutes, during the cooking process add cinnamon and a little ground black pepper.

When the duck is finished cooking, you will need to drain off the rendered fat and then pour the cherry sauce over the roasted duck. Close the multicooker lid and cook for another 10–15 minutes in the “Stew” mode.

We transfer the finished duck carcass to a beautiful dish as a whole (or you can cut it into small portions), pour the remaining sauce on top and place the cherries from the sauce on top.

The Recipe Notebook wishes you bon appetit!