Duck in a slow cooker with apples: recipe

Modern housewives can no longer imagine their kitchen without such an assistant as a multicooker. Its use improves the taste of many dishes, preserves vitamins and nutrients, and significantly saves energy and time. And it’s so convenient to cook poultry in it. Depending on the size of the multicooker pan, the duck can be cooked whole or cut into pieces. When placing the cut bird in the pan, be careful not to let the sharp edges of the bones scratch the surface.

Duck stewed with apples in a slow cooker

Ingredients:

1.5 - 1.7 kg duck
3 Simirenko or Granny Smith apples
a pinch of ground coriander
5 grams of coarse salt
vegetable oil
ground black pepper

Cooking method:

Wash the bird and dry it. Cut the apples into large slices and mix with coriander. Stuff the bird with them and sew up the cut with strong thread. Rub the carcass with pepper and salt. Place the duck in the slow cooker, seam side up. Fry it all for 20-25 minutes with the lid closed. Then turn the bird over to the other side and continue frying. After 20 minutes, cancel the frying mode and switch to stewing mode - for an hour and a half.

At the end of the program, check the duck for doneness by piercing it with a fork at the joint. If the liquid that flows out is clear, the duck is ready to serve. Otherwise, extend the stewing mode for 30-60 minutes. The cooking time for poultry with apples depends on the weight and age of the bird. Larger or older ducks require 40% more cooking time. Serve the dish as follows: cut the seam and remove all threads. Remove all the apples, cut the duck into portions and serve with a side dish. Bon appetit!

Step-by-step preparation

Step 1:

Prepare the ingredients. To prepare elk stew in a slow cooker we will need: elk meat pulp, onion; water; vegetable oil; bay leaves; dried rosemary; dried thyme; ground black pepper and salt. For soaking you will need: table vinegar 9%.

Step 2:

Wash the elk meat thoroughly, remove bones, films, and blood. Pour in water until the meat is completely covered. Pour in table vinegar. Leave to marinate in the refrigerator for 12 hours or a day.

Step 3:

Remove the meat from the marinade, dry and cut into portions.

Step 4:

Pour vegetable oil into the multicooker bowl and add meat.

Step 5:

Turn on the “Fry” mode and cook, stirring occasionally, for 15 minutes.

Step 6:

Peel the onion. Pour hot water into the fried meat, add a whole onion; bay leaves, dried herbs, ground pepper and salt.

Step 7:

Simmer for 2 hours on the “Stew” mode, stirring occasionally.

Step 8:

The elk meat is ready in the slow cooker. Bon appetit!

Moose meat is tougher in structure than beef, because unlike cows, moose move much more and over long distances. Therefore, their muscles are well developed. Therefore, moose meat needs to be soaked, ideally for at least a day. This will soften the meat fibers and saturate them with moisture. Don’t forget about the specific smell that elk meat has. Water with vinegar and spices helps get rid of this smell. The older the elk, the tougher its meat and the stronger the smell. Therefore, the younger the individual, the better. Although I am not familiar with the nuances of moose hunting and I don’t know whether shooting young animals is allowed in Russia. We got the meat of an already mature large specimen. I baked one part entirely in the oven. The meat seemed a little tough even after soaking for two days. But the stew in the slow cooker was indistinguishable in taste and texture from beef, although it was soaked for only 12 hours. Therefore, when asked how best to cook elk, I answer unequivocally - stew it in a slow cooker or simply in a deep frying pan with a thick bottom under a lid.

Moose meat is a rare guest; there are people who have never tried it in their lives. When properly cooked and pre-soaked, the taste of elk is almost indistinguishable from beef. For example, meat stewed according to this recipe in a slow cooker.

Poultry dishes, properly prepared, have a bright and unique taste. The aroma and taste of game cooked in a slow cooker are preserved very well. Wild duck has much lower fat content than its domestic counterparts. Therefore, such duck cooked in a slow cooker can also be used in dietary nutrition.

Ginger duck with prunes and apples

The dish turns out juicy and spicy. Be sure to try this simple recipe, and you will not remain indifferent.

Ingredients:

dressed duck - 2 kg
apples 1 kg
prunes without pits 100 grams
large orange
fresh ginger 25 grams
melted butter - 30 grams
tablespoon cognac
allspice
glass of round rice
salt to taste
a few pink peppercorns

Cooking method:

Fry the cut up duck in a frying pan for 3 minutes and transfer to the slow cooker. Cut 3 apples into cubes, squeeze the juice out of the orange and remove the zest using a fine grater. Peel a ginger root measuring 5 cm by 5 cm and finely grate it. Coarsely chop the prunes, pre-soaked for 15 minutes. Place all prepared ingredients and juice into the slow cooker on top of the duck. Set the simmer mode for one and a half hours. Place the duck on a platter.

The preparation of the side dish goes like this: the rice needs to be washed, thoroughly, and boiled. Peel the apples, carefully remove the core, cut into rings. In a multicooker on the “Buckwheat” mode, melt a couple of tablespoons of butter, add honey. Sprinkle the apples with cognac and simmer in the butter-honey mixture for 3 – 5 minutes. Serve the dish in portions as follows: place a heap of rice on a plate and pour the fat that has been rendered from the poultry over it. Place the apples carefully nearby. Place the duck and garnish with herbs.

Duck fillet pilaf

Classic pilaf is prepared with lamb, but if you want to try a new unusual taste of this dish, then cook it with duck.

Ingredients:

duck fillet - 400 g;
rice - 2 cups;
water - 4 glasses;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 3 cloves;
seasoning for pilaf - 1 tbsp;
salt - to taste.

Preparation of duck fillet pilaf:

Cut the duck fillet into small pieces, finely chop the onion, and cut the carrots into strips.
Rinse the rice thoroughly, at least 8 times, changing the water until it eventually becomes clear.
Pour sunflower oil into the Redmond multicooker, turn on the “Frying” mode, first bring the onions to a golden color, then the carrots and then lay out the duck pieces, fry them lightly.
Place rice on top of the meat and vegetables, salt and pepper, add water and seasoning for pilaf. Mix everything well.
Turn on the “Pilaf” mode, it’s automatic on the Redmond multicooker, so you don’t need to set the time, all you have to do is wait for the signal.

While cooking pilaf in a multicooker, do not open the lid; after the signal sounds, leave it on “Warming” for another 15 minutes. If you follow these nuances, the rice will turn out crumbly. Duck pilaf is best served with vegetable salad or tomato juice.

Duck with apples and sauerkraut, in a slow cooker

Sauerkraut in this recipe is a complete side dish.

Ingredients:

small duck weighing up to 2 kg
sauerkraut 300 grams
apples 4 pieces
fresh mushrooms 200 grams
2 onions
finely ground allspice
vegetable oil
prunes 100 grams
a few tablespoons of homemade mayonnaise
salt to taste

Cooking method:

Wash the duck carcass, trim off excess fat inside the carcass and in the tail area if necessary. Mix mayonnaise with salt and pepper and rub over the bird. Leave in the refrigerator overnight. Soak the prunes for 20 minutes, remove the pit. Cut the peeled onion into thin half rings. Cut the mushrooms into large slices. Simmer the mushrooms and onions in the “Frying” mode for 10 minutes until half cooked. 3 minutes before the end, throw in the coarsely chopped prunes.

Peel the apples from seeds and cut into 8 pieces. Stuff the duck in layers with cabbage, apples, mushrooms, onions and prunes. Sew up the cut with strong thread. Place the bird in the slow cooker. Set the simmer mode to 90 minutes. After the signal for the end of the program, turn the carcass over to the other side. Continue simmering for another 30 minutes, after the specified time, check for doneness. If necessary, simmer for another half hour. Carefully remove the finished duck from the multicooker, cut the seam, remove all threads. Scoop out the filling and use it as a garnish. Bon appetit!

Similar option

Duck with apples is prepared in the oven in a similar way. A distinctive feature of this recipe is the fact that the bird can be used whole without dividing it into pieces. To prepare you will need: a duck carcass weighing 2.5 kilograms, a head of garlic, salt, 3 tablespoons of mustard, 0.6 kilograms of fresh apples, a mixture of different peppers and 4 tablespoons of mayonnaise.

The technology used to make duck with apples in the oven in the sleeve is extremely simple and understandable:

First, the carcass must be cleaned of remaining feathers and hairs. To do this, it must first be scorched, and then, sprinkled with flour, wiped with a napkin. Finally, the bird should be rinsed with water and the remaining soot should be scraped off with a sharp knife.
Rub the outside and inside of the duck with salt. After this, she must lie down for a while.
By combining pepper, mustard and mayonnaise, prepare the marinade, which then coat the carcass on all sides. The bird treated in this way should stand for about forty minutes.
Peel the garlic and then stuff the cloves into the duck, making holes with a sharp knife.
Divide the apples into large slices, cutting out the core.
Fill the inside of the carcass with fruit, then carefully secure the cut points with toothpicks.
Place the duck in the sleeve (seam side up) and secure the edges well.
Place the bird on a baking sheet and place it in the oven, preheated to at least 180 degrees. The baking time will depend on the weight of the carcass (45-50 minutes per kilogram). 10 minutes before the end, cut the sleeve.

The result is a tender, juicy duck with a golden brown crust and a pleasant fruity aroma.

Duck rillette with apples

Traditionally, rillette is made with pork, but try it with poultry and you'll end up with a tender pate without excess fat.

Ingredients:

duck carcass
2 neutral apples
2 carrots
1 medium onion
bay leaf - 3 leaves
teaspoon salt
allspice peas - 10 pieces
ground white pepper
sprig of rosemary
nutmeg 0.5 teaspoon

Cooking method:

Wash the duck carcass and, if necessary, cut it into pieces. Place bay leaf, rosemary, and allspice in a slow cooker on the dry bottom of the pan. Place the bird, peeled carrots and whole onions on top. Wash the apples and place them whole in the slow cooker. Set the simmer mode to 10 hours. After the beep, take out the duck, cleared of spices, and put it in one bowl, vegetables and apples in another. Drain the broth and strain.

Cool all ingredients. Peel and core the apples and rub through a sieve along with the onion. Grate the carrots on a coarse grater. The duck must be skinned and the meat finely chopped along the fibers. It is necessary to cut very finely, literally removing millimeter sections from the fillet. Then also finely chop the skin if the duck was domestic. Skin from store-bought duck is not suitable for consumption as it is raised using antibiotics.

Mix chopped meat, grated apples and onions, grated carrots in a large bowl. Add salt and spices - pepper and nutmeg. Add 125-250 ml of broth to the mixture (depending on the amount of meat). The consistency of the rillette should be thick, but not dry. Cover the dishes with cling film and place in the refrigerator for a day. Use as a pate or as a ready-made meat preparation for hot dishes. Bon appetit!

Good culinary traditions are always held in high esteem!

Stewed duck pieces in a slow cooker have already become a classic of the culinary genre. You can prepare it in several ways. Let's look at two of the most successful of them.

Recipe No. 1: classic

Let's look at how to cook duck in a slow cooker in the easiest way. The main thing is to cut the bird correctly. To do this, you should arm yourself with kitchen scissors. Under no circumstances should you chop the carcass with a knife.

Compound:

0.5 kg of duck meat;
carrot root vegetable;
refined vegetable oil;
salt;
freshly ground pepper.

Preparation:

Advice! When carving a duck, trim off the fat. But don't rush to throw it away. Place the fat in a bag and place it in the freezer. You can use it to fry potatoes and prepare other dishes.

Recipe No. 2: in sour cream sauce

In sour cream sauce, poultry meat turns out juicy and incredibly tender. Believe me, even the most capricious gourmet will not resist this dish!

Compound:

duck carcass;
refined vegetable oil;
salt;
250 ml sour cream;
freshly ground pepper;
3 tbsp. l. flour.

Preparation:

Wash the duck carcass and dry it.
Transfer the duck meat to the cauldron. Add salt and freshly ground pepper and stir.
We will fry the duck in a frying pan. Let's warm up the oil.
Roll the pieces of meat in sifted flour and place in a frying pan.
Fry the poultry meat on all sides until a beautiful golden brown crust appears.
Now we send the duck to the multicooker container.
Add boiling water. It should cover the poultry meat completely.
Set the “Baking” option. Cook the duck for an hour.
Fifteen minutes before the end of the cooking process, add sour cream and stir. If necessary, add salt to the duck.
Serve the duck with assorted vegetables.

Advice! To get rid of the specific smell of duck meat, pour it with a cold decoction of lemon peels. Or you can soak the carcass in water with added salt and seasonings.

Duck fillet is easy to prepare, especially if you use a multicooker. It can be stewed in different sauces - creamy, sour cream, soy. This dish is served with any side dish.

Compound:

0.7 kg duck fillet;
3 tbsp. l. soy sauce;
1 tbsp. l. mixtures of herbs - coriander, dill, basil;
1.5 tbsp. l. mustard;
refined vegetable oil;
freshly ground pepper.

Preparation:

Wash the fillet (it’s better to buy breasts) and dry it. Cut the duck meat into small portions.
Add a mixture of herbs, freshly ground pepper and mustard to the soy sauce.
Stir the marinade mixture until smooth and combine it with the meat.
Let the duck fillet marinate for half an hour.
Peel the onion and chop it as finely as possible.
Pour oil into a multi-cooker container and place the onion.
Activate the “Baking” option. Sauté the onion for ten minutes.
Then place the duck fillet in the slow cooker.
Set the “Quenching” option.
Cook for 1.5-2 hours.
If you don't like meat with gravy, drain the juice released during the stewing process from the fillet (it can be used for other dishes). Fry the duck fillet for 15 minutes, setting the “Baking” option on the device.
Serve duck fillet with your favorite side dish.

Advice! There are pieces in the duck where there is very little meat and more bones. It is better to set them aside for preparing first courses.

And this dish does not require additional preparation of a side dish. Potatoes with duck meat are both filling and delicious!

Compound:

0.8 kg duck meat;
7-8 potato roots;
4-5 cloves of garlic;
3 tbsp. l. soy sauce;
1 tbsp. l. honey;
spices;
carrot root vegetable;
purified vegetable oil.

Preparation:

Wash the duck carcass and cut it into portions.
Let's prepare the marinade: combine soy sauce with honey.
Add spices, freshly ground pepper and chopped garlic.
Stir the resulting mixture and combine it with pieces of meat.
Marinate the bird for an hour.
Pour oil into a multicooker container.
Lay out the duck pieces.
Activate the “Extinguishing” option. We will set the time to one hour.
We peel potato roots, carrots and onions.
Cut the potatoes into cubes, the carrot root into rings, and the onion into half rings.
Place the prepared vegetables in a multi-cooker container with the duck.
When the appliance notifies you about the end of the program, set the “Baking” option.
We prepare the dish for half an hour. If necessary, add salt to it.

On a note! Duck stewed with cabbage in a slow cooker turns out delicious. Pre-fry the poultry meat, combine it with potatoes, carrots, onions and cabbage. Moreover, cabbage can be added to the dish not only fresh, but also pickled. Simmer the dish until cooked, salting it, seasoning it with spices and adding tomato sauce to taste.

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.

Oriental duck with apples in a slow cooker

This recipe has an exquisite taste and original aroma. Surprise yourself and your loved ones!

Ingredients:

medium sized duck carcass
3 red apples
0.5 glasses of water
200 ml canned apple juice
2 cinnamon sticks
pepper, salt, coriander - 0.5 teaspoon each
long grain rice for serving
vegetable oil

Cooking method:

Cut the duck into small portions. Sprinkle with salt and pepper, preferably freshly ground. Wash the apples, dry them and cut them into halves. Set the multicooker to the “Frying” program, pour vegetable oil into the pan. Stirring, fry the duck pieces. Spread a paper towel on a platter, transfer the fried duck, and allow excess fat to be absorbed.

Drain excess fat from the multicooker pan, leaving just a couple of spoons. Place coarsely chopped onion on the bottom of a multicooker pan. Pour in water, apple juice, add all the spices. Return the fried duck pieces to the pan and arrange the apple halves among the meat. Set the multicooker to “Baking” mode for one hour and 15 minutes. Check the pan periodically: if all the liquid has evaporated, add a little water.

The dish is served like this: you need to boil fluffy long-grain rice. Place a mound of rice on a plate and pour over the sauce formed during baking. Place pieces of duck and half an apple nearby. Bon appetit!

Bird in beer sauce

This recipe is quite extravagant. Duck has a very spicy and interesting taste. But if you do take a risk, you are unlikely to regret it. Moreover, there is no need to marinate the game for a long time; in total, the cooking process will not take very much time.

What you need

Two small carcasses.
A couple of spoons of vinegar.
Half a liter of beer.
Onion – 1 piece.
Sour cream – 100 grams.
Bay leaf, salt and pepper.

Rinse the duck well with a vinegar solution (dilute two tablespoons of vinegar in a liter of water). Then wash again with running water. We divide both carcasses in half, rub salt and pepper into them, fill them with beer so that about a third remains in the bottle, and put them in the refrigerator for a couple of hours.

After this time, remove the meat from the refrigerator and transfer it to the slow cooker. Add chopped onion and bay leaf there, don’t forget about the remaining beer and leave it all for a couple of hours, setting the “Baking” mode. An hour after the start of stewing, you need to add sour cream.

Duck with apples in honey

This dish is not very easy to prepare, but it is worth trying - its crust has a unique taste, because it is varnished with honey.

Ingredients:

duck according to the size of your multicooker
3 large apples
vegetable oil - 2 tablespoons
white bunch of grapes, weighing about 100 g
honey 100 grams
coarse salt
ground pepper

Rub the duck inside and out with coarse salt and ground pepper. Cut apples (2 pieces) into 6-7 slices, pluck grapes from the brush. Stuff the duck with apples and sew up the cut. Set the multicooker to the “Baking” program for half an hour.

Carefully place the bird in the slow cooker, seam side up, and cook with the lid closed. After the beep, pour the rendered fat over the duck. Drain off the remaining fat. Cut the apple into slices and place it together with the bird in the pan so that the side of the apple touches the bottom. Repeat the cooking mode and time. Remove the carcass from the multicooker and coat thoroughly with honey. Set the “Baking” mode for 10-15 minutes, cook with the lid open. Bon appetit!

Braised duck

If you don’t like too fatty meat, when cooking stewed duck in a slow cooker, cut off all the excess, some can be used for stewing the meat itself, and the rest of the fat, having also melted, pour it into a glass container and leave until the moment when you need to fry something or stew. Duck fat is quite healthy and, according to many nutritionists, is similar to olive oil.

If there are a lot of pieces, top them with onion and turnip pieces. Separately combine soy sauce, honey and chopped garlic, add boiling water, stir and add to the bowl. Please note that soy sauce is quite salty, so you should only add salt at the end of cooking, especially if the sauce is real and thick.

Pour additional boiling water over the meat and select the “stew” program. Cooking duration is 90 minutes, after the signal we taste the duck for softness, if the meat is a bit tough, simmer the pieces for another half hour, if it is soft, add herbs and serve the stewed duck from the multicooker to the table.

Many people love duck, but do not dare to cook it often, since game requires close attention in preparation. In this case, a multicooker comes to the aid of housewives; meat is cooked in it without hassle, and it turns out tender and juicy.

Duck meat itself is very fatty, so it is not recommended for those who are on a diet. But sometimes you can treat yourself to stewed duck. This dish has few calories and is very healthy for the body.

Ingredients:

duck – 1.5 kg;
carrots – 1 pc.;
garlic – 6 pcs.;
water – 150 ml;
salt – 1 tsp;
ground black pepper – 0.5 tsp;
Sunflower oil – 3 tbsp. l.;
bay leaf – 3 pcs.;
parsley - 1 bunch.

Cooking stewed duck in a Redmond slow cooker:

If the duck carcass has not yet been plucked, then you need to get rid of feathers and giblets, wash it well and cut it into small pieces, add salt and pepper.
Cut the onion into half rings, and do not grate the carrots, but chop them finely, so they will look more interesting in the dish.
Squeeze the garlic through a press or finely chop.
Turn on the multicooker to the “Frying” mode, pour in sunflower oil, wait until it gets hot, and fry the duck pieces for 10 minutes. The bird needs to be fried on both sides.
Add finely chopped greens. Stir the vegetables and cook for another 5 minutes on the “Fry” mode with the lid open.
Pour water over the poultry with vegetables, stir, close the lid and cook on the “Stew” mode for 2 hours. After the signal sounds, the duck must be pierced with a fork; the meat should be soft.

According to this recipe, the duck in the Redmond slow cooker is soft and has a golden crust. It is best served with potatoes.

Duck “Festive” with rice and apples

Cooking duck according to this recipe does not take much time. But guests will remember this hearty and flavorful dish for a long time.

Ingredients:

medium sized duck
2 apples
50 grams of nuts - cashews, almonds, hazelnuts
2 tangerines for filling and 2 for serving
glass of steamed rice
duck liver - 1 piece
ground coriander - 1 teaspoon
allspice
butter for lubricating the skin

Boil the rice until half cooked. Remove zest and veins from tangerines and divide into slices. Cut the apples into 6 parts. Mix rice with fruits and nuts, add salt and spices to the filling. Wash the duck and dry with a paper towel. Spread the carcass with butter and rub with salt. Stuff the duck with the rice and fruit filling and sew up the cut with strong thread. Place the bird in a multicooker pan and simmer for an hour. After the end of the program, turn the duck on the other side, switch the multicooker to the “Baking” mode and bake for 40 minutes, periodically basting with rendered fat.

When serving the dish, you need to cut the seam, remove all the threads, scoop out the filling, and remove the baked tangerines. Peel raw citrus fruits thoroughly from veins and films, leaving only whole pulp. Place a few spoons of rice with apples and spices on a dish decorated with herbs. Carefully arrange 4 tangerine slices in an arc, add a few pieces of poultry. The duck is ready to decorate the holiday table!

Original version

To make the duck in the slow cooker with apples tender and juicy, you can marinate it first. Only after this should you begin the main process. In this case, for work you will need: 700 grams of duck meat, one tablespoon each of natural honey and table mustard, 25 grams of sugar and 1 sour apple.

You need to prepare the dish as follows:

Rinse the bird carcass, divide it into portions and dry them thoroughly with a napkin.
Combine mustard with honey and prepare the marinade.
Coat the duck pieces selected for baking with the resulting mixture. After this, they need to be placed in a deep bowl, covered with a lid and left in this position for at least two hours.
Salt the prepared duck pieces and then place them in the multicooker bowl.
Turn on the “Baking” mode on the main panel and fry the meat for an hour (30 minutes on each side). If necessary, you can salt it again.
Wash the apples, and then, carefully cutting out the core, cut into small slices.
Transfer the finished duck to a dish, and throw the chopped fruit directly into the boiling fat.
Add sugar, mix and bake them for no more than 10 minutes in the same mode so that the products do not have time to turn into mush.

This duck in a slow cooker with apples turns out soft, juicy and incredibly tasty. This dish can become a real decoration for the holiday table.