Duck in a slow cooker

Ingredients for Cooking Duck in a Multicooker

  1. Duck 1 pc
  2. Potato 4 pieces
  3. Onion 2 pieces
  4. Carrot 4 pieces (medium)
  5. Garlic 1 piece
  • Main Ingredients: Potato, Onion, Carrot, Garlic, Duck
  • Serving 4 servings
  • World Cuisine


Slow cooker, cutting board, kitchen knife, small plate

Cooking duck in a slow cooker:

Step 1: Prepare the duck.

Defrost duck carcass. To do this, it is best to dip the duck in warm water and wait a while. After defrosting, we clear the bird of hemp and thoroughly rinse on all sides. Dry with a paper towel, the carcass should be clean and dry.

First chop the duck lengthwise into two parts, and then cut each half across so that you get four pieces in total. In a separate small plate, mix salt and spices to taste. With this mixture, grate the pieces of the bird, evenly distributing the seasoning, and let the meat stand and soak for about 10-15 minutes.

Step 2: Prepare the vegetables.

While the duck is insisting, we will prepare vegetables for our dish. First you need to rinse and clean them from the ground.We clean the potatoes from the skins, if there are eyes, be sure to remove them. Pure potatoes are cut into large pieces so that during cooking it retains its shape as much as possible. The same goes for all the other vegetables in our dish.
In the same way, we clean the carrots, rinse it with water. On a cutting board we cut the carrots first along, and then cut it into thick semicircles.

Peel the onion and garlic. We divide the onion into four parts, you can not cut the garlic, leave the cloves whole.

Step 3: Stew the duck with vegetables in a slow cooker.

At the bottom of the multicooker, pour the sunflower oil. Put the potatoes in the first layer, pour the carrots on top, and then the onions and garlic. We arrange chopped duck carcass on top of vegetables. Fill with water so that it completely hides the poultry meat. Add some more salt and pepper. We put the slow cooker into the "Extinguishing" mode and cook for 2.5 hours. During cooking, the duck will darken and the vegetables will boil.

Step 4: Serve the finished duck.

Serve the duck hot. You do not need to cook any additional side dish; use the vegetables on which you stewed the bird. Add the sauce or use the liquid left in the multicooker.

Recipe Tips:

- If poultry is too stiff, increase the cooking time by 1 hour.

- Instead of vegetable oil, duck fat can be used.

- If the duck is too fat for your taste, fry it in a pan before stewing, slightly cutting a thick skin.

- Do not forget to clean the slow cooker once after cooking, it’s very difficult to remove stale fat.