What a New Year without ducklings! Who does not love the duck, that just can’t cook the bird properly! Simple and delicious it turns out a braised duck in a slow cooker. In the festive bustle favorite gadget once again proves its indispensability!
Cooking Braised Duck
There is a lot of fat in the duck. But do not throw it away. Duck fat its composition is very close to olive oil. And this opinion nutritionists! Oh, they will sort out everything for taste and benefit. Omega3 is beautiful skin and eternal youth! Separate the maximum fat, on melt slowly and leave in a closed jar for gastronomic pleasures.
It is delicious to fry on it, since duck fat does not burn and does not getting dark. The same goes for goose fat. Gascons, Aquitans and other famous French gourmets cook their goodies using duck fat. In French stores you can even buy a unique product!
To cook a braised duck in a slow cooker, you will need:
- Duck (you can even cook such a game!) – about 1,5kg
- Soy sauce (can Heinz) – 100 ml.
- Garlic – 6-7 cloves.
- Red pepper (depending on severity) – to taste.
- Honey – about 2 tablespoons
- Onion (small) – 4-5pcs.
Alternatively, you can add several repo. This root vegetable and duck successfully complement each other: turnip draws in a duck smell, and poultry meat is saturated with turnip juice and becomes juicier.
As you can see, there are few ingredients. Fragrant duck plume in the slow cooker gives the union of soy sauce, garlic and honey. Duck in A slow cooker is prepared simply. Just think how convenient it is! No to you a hot oven, frying with “traditional” sprays. AND the bird is delicious and the kitchen is tidy. Ah, ah, women’s dream for New Year!
You can put out a duck in a slow cooker So:
You can cut the bird across. So it’s better to fit it into the bowl slow cookers. Or cut into portions, which is also convenient. Will not need to be cut before serving. Cut the tail. Dip in boiling water, cook a little and remove the foam. Then the broth and meat will be very tender.
In a separate cup, rub each slice with pepper. Salt is not yet add. Soy sauce is salty, so no risk taking with “peresol” dishes.
Pour a little melted fat onto the bottom of the multicooker bowl. What for vegetable oil, if there is such a valuable product!
Put ducklings on the bottom of the bowl, shift onions. Only with peeling bulbs do not cut off the “butt”. Then they will remain on fire whole, they will give all the juice away and will not turn into porridge.
Pour water into the bowl so that the duck meat is completely covered. Coarse chopped garlic, pour in soy sauce, add honey and taste it. Add a little salt if necessary half an hour how your braised duck will be ready.
Turn on “quenching” by determining the time by about an hour or one and a half. This period depends only on the age of the duck. Give it a try! how the meat becomes soft – everything is ready. Hold the finished bird before serving. table. It’s so convenient to stew a duck in a slow cooker!
Tasty ideas
We will continue our duck-goose gastronomic experiments. After all, the New Year is coming soon. In the meantime, plan your holiday menu. We have two very successful piglet recipes: milk pig, deliciously stuffed, and pig carcass, just beautifully baked.
