Duck with apples

Duck with apples

Category: Meat dishes

Ingredients
Duck
Apples

Cooking method

• Once again I appreciated the advantages of the slow cooker.
• I made a duck with apples, put it on for 2 hours, and then for three minutes in the oven for a crust. Very comfortably. While the duck was getting ready, went to the dentist's appointment.
• 

[natamylove]

natamylove, 2 hours for such a big duck wasn't enough? I would have it for about 5 hours there would "enjoy"

This is a three-month-old duck, I grow them myself, she still has soft bones. She weighed 3 kg.
Right now, my husband and I are going to turn the goat into meat.
I'll cook something too.
Maybe I'll stuff my leg, I don't know yet.
I moved to live in a private house a year ago, now I get satisfaction.
Meat that was not frozen is something !!!

Caprice, do you know the recipe for a whole leg of a lamb or goat?

for about 3 minutes in the oven for a crust.

Directly in a ceramic bowl?

No, I got it.
Hairpin, that's from my vast experience (16 ducks this summer)
what will I advise you.

Take a duck, salt it, push apples into it. Place in a slow cooker and use the honey glaze from this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23748.0
The honey glaze will give the duck a dark color, a shiny surface like varnished.
You can hardly hear the taste of honey, but the glaze will give the duck a unique flavor.
here is the icing
3 tsp melt honey
3 tsp soy sauce
Do not open the lid of the slow cooker for the first hour, and then, every 15 minutes, grease the duck with honey glaze.
Cook for 4 hours.
The sweet taste is ideal for duck.

So you can do without the oven, and you will taste the meat that languishes for a long time.

Caprice, do you know the recipe for a whole leg of a lamb or goat?

I have never encountered such a thing

Do not open the lid of the slow cooker for the first hour, and then, every 15 minutes, grease the duck with honey glaze. Cook for 4 hours

Four hours on low mode? I want to try it for the first time on a weak mode ... 12 hours ... it hurts me this period to my liking ...

No, I cooked on a strong 4 hours completely, try 12, share.

At first, I do not touch the lid in order to catch up with the temperature faster.
You can turn on 1 hour of the strong, and then switch to the weak, and go to sleep.

and one more idea, it's quince season now.
You can make a duck with quince, it's so fragrant.
I would, but the ducks ran out

Can you make such a duck in a cartoon? If so, how and in what mode, in short, everything is more detailed pliz

[Nut]

Nut!
1. A duck will not fit even in a large mulvar;
2. One of the main differences between a slow cooker and a multicooker is cooking in a ceramic bowl, which gives a different taste;
3. If you somehow solve the first two points (in the first one - buy a maaaaaaaa little duck, but just spit on the bowl material), then ...
I think that Gypsy rights, and the Heating mode to some extent can replace the Inducing mode. That is, as a first approximation, it should be Heating ... 5-6 hours ... Or even more. It is quite possible that first put the Stew on ... on ... probably for 1 hour, and then keep it on the Preheat for a long time.

Well, at the end, put on Baking to get a crust ... at least some ...

Hairpin 100% right
The cartoon is not suitable, the oven will help you.

1. Put the cooked duck in the sleeve, cook for 1 hour, then open the sleeve, and for another 1 hour.
So much for a duck.

2. And also, if you put a tiny light in the oven for 4 hours.

will be very tasty, she will be very brown, sleeveless here.

I cooked this way and that.

Hairpin, why do you need to stew the duck for 16-18 hours ??



I cooked mine for 4
what if you get jellied meat?

scary like that

do you have a duck worth 1000 rubles ??

800 rubles. But this is a little duck. 2300 grams.

In full swing ... in full swing ...
Yesterday my husband and I were going home from work, while saying that we would now celebrate our birthday ... How could I put it culturally ... Well, in short, the process of celebration with him seemed a little different ... From cooking, then brewing tea is not gone (well, it's true we have a lot of things in the fridge).
We got up half an hour ago.

The duck is in place, I checked, so ... I hope that the whole weekend will not be in the same mode ... After all, men differ from slow cookers in that they cannot 12 hours all the time! They need breaks!

Boo ha ha !!!

our first aniktot was born about slow cookers-
"Possibilities of a slow cooker - she can 12 hours !!!!!!!!, unlike men"

No offense to men will be told !!!!

Aunt Besya, this is not a flood

[aunt Besya]

Exactly, exactly !!! But if aunt Besya considers it a flood, I will suspect that her spouse can !!!

Hairpin, a glass of fat will flow out of your duck, you pour it into a jar and into the refrigerator.

And then to the super puree.

I read that the fat of goose and duck is equal to olive oil in its usefulness.

I think that the topic is so swollen here. The people took up the duck. I'm not a duck lover either. Due to the fact that this is a really very fat animal. Out of stupidity, I tried to stew it several times, but the whole baida is that all the fat in this case remains in the saucepan in the sauce. And fat there ... for a platoon of soldiers, you can fry potatoes for a week ...

In short, my diagnosis for duck is a roasting sleeve. I myself was prompted (before I just baked it in the oven), I tried it. Fine. Does not dry, does not fry to death, the fat can be safely drained. And of course, with any sour type of sauerkraut, cranberries and Antonov apples, to neutralize fat in the taste.

In the morning I came running ... no duck yet, though I agree with Chuchelka, for a duck, lamb, turkey I haven't found anything better than a sleeve! And you can stew for a long, long time and gently all then. And you can immediately put potatoes in the sleeve and then it turns out meat and garnish. I do a lamb leg like that, even the most disliked mutton never refused and cut impressive pieces for themselves

[Gypsies]

Well, I'm starting to tell.

And here is our duck in our bowl (during the washing process, the husband pulled out some piece of fat from the inside and cut off the neck. He said that it was not necessary):



Duck grated with sauce (soy sauce + honey + spices):



I cut the apples and peeled them and put them inside the duck, stabbing them with teeth:



Along the edges - sauerkraut, then apples, then again sauerkraut:



I put it on for 4 hours, and then (remembering the treatises Gypsies on the Heating mode) he should have been on the Heating for 8 hours ...

In half an hour I ran away and looked ... The bowl was ooooooooo hot. In short, everything was red-hot except for the handles, legs and lid. Red-hot means you can't put your palm.

I woke up at 11 o'clock and ran to watch my duck. Something we doubted whether she was ready. But 4 hours on heating ... Besides, we still did not understand how much it costs on heating ... In short, we put it on for another four hours and calmed down. Now it looks like this:



To be continued…

[little teeth]

I cut the apples and peeled them and put them inside the duck, stabbing little teeth:

I was laughing. I always thought that the toothpick was something else ...

I think you can try sauerkraut and try to navigate by it. It is usually prepared last.

[Hairpin!]

I fell out of the network for a day, and then ... well, hooligans
But I leave the posts, this should remain for posterity !!!!
I will not even think about slow cookers, I will not even think !!!!!!!!!!!!!!!
Suddenly I will be disappointed in my husband Provocators !!!!

Hairpin! We wait, you can't stand it!

Display itself:

So here's my regulator. I have nothing else ...

And I always apply the top ten so that the dimensions are tangible ...

And the most important thing. The duck is wonderful! And the cabbage is just fabulous! She did not make it to the jellied meat, but ... it is easy to understand the bones. I did not understand how much the heating clock played a role ... But to cook for eight hours ... Painfully I counted on 12 hours ...
Before trying it, it looked like this:



Further on the air: I don’t know stuffed rabbit and I don’t know the pork knuckle with what ...
And next weekend, if everything goes well, I invite everyone to the topic about the raclette girl! Especially those who are sitting in felt boots !!!

Girls, I'll break my posts a little later into posts about MR and about a duck (I hope the moderator will pat me on the head) because my brand of slow cooker is not on the Aglitsky site. There is an instruction, but no stamp. It is quite possible that this brand has been discontinued. It is quite possible that all brands with a display have been discontinued. Well, in short, we will not discuss this here, otherwise the moderator will generally beat me!

Hairpin, you still defeated them: both the slow cooker and the duck! Bon Appetit! Now we will wait for the continuation of the series (rabbit, knuckle).

[Scarecrows]

I will add to my duck.
1. For a duck of 2.3 kg of apples, 5 pieces are enough;
2. Sauerkraut is needed by the weight of the duck. I put 1 kg, it was not enough;
3. Good advice Scarecrows navigate the cabbage. Of the three, cabbage takes the longest to cook;
4. It is better to drain the fat through a colander. I got about 900 ml of fat. I will stew sauerkraut in them in a new circle. But already in the multicooker. I have it small.
5. But I don't see any sense in shifting the duck to a beautiful dish. Beautiful dishes usually don't have lids. And the ceramic bowl does.