Duck legs stewed with cherry plum in Oursson pressure cooker

[TUMMY mode, pressure 3, time 1 hour]

Duck legs stewed with cherry plum in Oursson pressure cooker

Category: Meat dishes

Kitchen: Russian

Ingredients
Duck legs	2 pcs. to cut in half
Bulb onions	1/2 pcs.
Fresh carrots	1/2 pcs.
Sweet pepper	1/2 pcs.
Red cherry tomatoes	10 pieces.
Dried cherry plum (dried)	10 pieces.
Salt, spices	taste
Vegetable oil	1 tbsp. l.
Fresh garlic	1-2 teeth
Parsley	1-2 tbsp. l.

Cooking method

• Fry the duck legs in a pressure cooker in vegetable oil until golden brown, along with crushed garlic. Baking mode.
• Cut vegetables (onions, carrots, peppers), add to the fried chicken legs, sauté for a few minutes.
• Add cherry plum, cherry tomatoes, parsley and water to just cover the legs. Expose TUMMY mode, pressure 3, time 1 hour and bring to readiness. If the meat is really tough, you can add another 10-15 minutes for simmering.
• And we will get a yummy!
• 

Note

Duck, especially homemade, takes a long time and is difficult to cook. Therefore, I chose the Simmer for an hour mode. The meat turned out to be soft and tasty, lagging behind the bones. The duck meat is dark and yet a bit fatty, so the sour taste of cherry plum is very suitable to taste.
Cook with pleasure and bon appetit!

Similar recipes

Cherry plum Tkemali sauce (DonnaRosa)

Plum small, dried (semi-dried) (Admin)

Zucchini compote with cherry plum (V-tina)

Well, I would try the stewed cherry. The photo is very appetizing.

[Tanyusha]

Tanyusha, Thank you! I bought cherry plum at the market, store it in the freezer) It tastes sour, it just happened to be a fat duck!

Tatiana, I can imagine how delicious it is! I even felt the scent.
And served with peaches?

[Ira]

Ira, Thank you! For garnish boiled potatoes, black beans, nectarine A little bit of everything, including sour nectarine, just right for the duck

Yes, the domestic duck has been preparing for a long time to become a culinary masterpiece. I'm tired!
And thank God!
Reading a recipe gurgling and exuding wonderful aromas and absorbing photos with greedy eyes, you just want to, as Seryozha Yesenin used to say, "with your pants up, run for moonshine!"

[Tanyusha]

The duck is so delicious thanks Tanyusha!
After frying, I'll try to cook it in a double boiler ..., garlic is a must (I used to do it without it), cherry plum ... But where can I get it now? What if you replace it with quince?

[Marinochka]

Marinochka, Thank you!

I warn you, the duck takes a long time to cook! Her meat is dark and not as soft as chicken! Therefore, it is better to stew the duck until soft, after roasting. You will wait for her for a long time for a couple and another question is how much she will cook for a couple.
Duck will be good with prunes, with quince, or after cooking, serve with lingonberry sauce, cranberries - in general, the duck loves something sour.

Dried or dried cherry plum can be bought at the market where Uzbeks sell dried fruits and spices.

Cook for health!

Something I did not understand, I tried to do the same on a Panasonic multicooker and did not get such a result, which is written here (((The meat turned out dry and rather tough .. Either the multicooker is not the same, or I messed up something.

And the photos really came out alive - it looks delicious!))

Something I did not understand, I tried to do the same on a Panasonic multicooker and did not get such a result, which is written here (((The meat turned out dry and rather tough .. Either the multicooker is not the same, or I messed up something.

And the photos really came out alive - it looks delicious!))

In Panasonic, Stew for 1.5-2 hours, you definitely need to make a duck.

Something I did not understand, I tried to do the same on a Panasonic multicooker and did not receive such a result, which is written here (((The meat turned out dry and rather tough .. Either the multicooker is not the same, or I messed up something.

And the photos really came out alive - it looks delicious!))

In a slow cooker, you also need to cook for a long time, 2-3 hours and then, in fact, check readiness, the duck takes a long time to cook. I have already passed this myself. And in a pressure cooker it is cooked under pressure, and at that time I set a long one, but the result of soft meat is there.

My photos, I cooked myself, I took pictures myself, I ate them myself

My photos, I cooked myself, I took pictures myself, I ate them myself

And mom? Didn't I try

And mom? Didn't I try

You do not say! Her first plate is always hot, and I stand in the second row
While I draw up, take a picture ... you can still reheat a portion for food

You do not say! Her first plate is always hot, and I stand in the second row
While I draw up, take a picture ... you can still reheat a portion for food

And it is right.

Tell me pliz, and if you cook a whole homemade duck in mv? what mode and pressure can this be done? Duck approx. 2 kg. I want to cook tomorrow, but I'm afraid ... advise a beginner multi-cook ...

I forgot to say I have an orsson.

Oh, difficult question

The duck is large, its meat is tougher than chicken. And will all 2 kg fit. duck in the pot of the pressure cooker! It's a lot!
In any case, I would cook on the TIGHTEN mode, pressure 3, I would set the time for the whole duck to 2.5-3 hours, and then, in fact, I would see if I needed to add more time. If necessary, I would turn on this mode again, but for the right time.

Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179315.0, I cooked a large piece weighing 1.1 kg whole.

Good luck, try it! It must be prepared, if only the bird fits in the pan as a whole

thanks for the detailed answer. took into account all the subtleties and decided to simmer the duck in the oven for 180g. 5:00. it turned out just awesome !!! and it wouldn't fit in a cartoon ...

[tanymama]

tanymama, Good! The duck loves to languish in the oven! Do not pour out the fat, it will make a gorgeous fried potato, and you can do frying

Cook to your health!

Admin, thanks! I'll do it! Only I have no cherry plum. And after cutting the duck, I marinated it for several hours in soy sauce. Then I will do it according to your recipe.

Nastya, the duck is fat, so she loves acid. For such purposes, since the summer I have always stocked up in the freezer with fresh green cherry plum or sour plum.

Admin, got it ready! I added lingonberries instead of plums (frozen). Vkuuusno! The soy sauce in which I marinated gave the duck a great tanned look after roasting! Pets are delighted! The duck was cut into 6 pieces. I entered the cartoon without any problems :-))

[Nastya]

Nastya, to the health of the whole family, Happy New Year!
Good solution with lingonberries