Not everyone, even an experienced hostess, risks taking on the preparation of a duck. In the oven or in a pan it can get too dry and stiff. But with a multivariate a positive result is always guaranteed!
Stewed duck with potatoes and cabbage in the multivark
Ingredients:
- duck - 1 piece;
- fresh cabbage - 800 g;
- cabbage kvasshennaya - 200 g;
- onion - 2 pieces;
- carrots - 2 pieces;
- potatoes - 3 pcs .;
- leaf of laurel - 4 pcs.
For marinade:
- mayonnaise - 0,5 items;
- sour cream - 0,5 items;
- ketchup - 1 tbsp. a spoon;
- curry - 0,5 tsp.
- pepper fragrant (ground) - 0,5 tsp.
- salt - to taste.
Preparation
Duck carcass washed and cut into small pieces. Mix all the ingredients of marinade and rub our bird. For a couple of hours we leave it to "rest", and in the meantime we will prepare vegetables. We clean potatoes and cut it into large slices. Thinly shred fresh cabbage, mix it with sour, and add crumbled carrots and diced onion rings.
In the bowl of the multivarka, we first lay a duck, then cabbage, and on top - potatoes. Pour the laurel leaf and turn on the "Quenching" mode for an hour and a half. Another 15 minutes in the multivarker at the "Bake" mode will bring our dish from the duck with vegetables to the full readiness.
Duck with apples in multivark
Ingredients:
- duck (carcass) - 1,5 kg;
- apples - 2 pieces;
- vegetable oil - 0.5 tbsp. spoons;
- ground black pepper - 0,5 tsp;
- salt - to taste.
Preparation
From apples (choose green and acid varieties), remove the core and cut into slices. Duck carcass washed, soaked and rubbed with salt and pepper from the outside and inside. We stuff our bird with apples and sew the cut with a coarse string. At the bottom of the bowl we pour a little oil and lay the bird on the barrel. Preparing a duck in a multivarker does not take long. Half an hour on the "Baking" mode on one side, then turn the birdie and keep the same from the other barrel. And after we extract the duck with apples from the multivarka, we can put out the potato on the garnish on the allocated fat.
Soup from a duck in a multivark
Ingredients:
- broth duck - 1 l;
- vermicelli - 0,5 items;
- onion - 1 piece;
- carrots - 1 piece;
- laurel leaf - 2 pcs .;
- coriander - 1 pinch;
- nutmeg - 1 pinch;
- parsley - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
The main secret of duck soup is in the "right" broth. It should be completely transparent, light brown in color. And to cook it so. With duck carcass we remove peel and send the bird to a pan with cold water. Bring to the boil, merge the first broth, carcass wash and repeat everything again. But the water is no longer drained, and we add the bulb to the cooking broth as a whole. You can also throw carrots, parsley root and parsnip. Cook for about 2 hours, do not forget to remove the foam. To degrease the finished broth, send it to the refrigerator, and when it is solid, remove the top layer.
Now you can do soup directly. On the fat removed by duck on the "Zharka" regime, bring the finely chopped onion to a golden color, add the carrots rubbed on a large grater and stew for a few more minutes. Then we pour in the broth, fill up the diced potatoes and vermicelli, throw the laurel leaf and spices. Close the lid and turn on the program "Soup", 20 minutes will be enough. Ready dish is poured on plates, sprinkled with chopped herbs and served to the table.
Fried duck in the multivark
Ingredients:
- duck (carcass) - 2 kg;
- soy sauce - 100 g;
- salt, pepper black ground - to taste.
Preparation
Duck carcass arbitrarily divided into parts and poured cold water. After 15 minutes, it is drained, the bird is seasoned with salt and pepper and we put it into the bowl of the multivark. Top with water soy sauce and turn on the "Bake" mode for 50 minutes. If the duck was small, this will be enough. The large bird can be brought to readiness on the supplementary "Quenching" mode - depending on the size it can take from 20 minutes to an hour.