Bird

Duck in a slow cooker with cabbage


Ingredients for making duck in a slow cooker with cabbage

  1. Duck parts (drumsticks, wings, breast slices) fresh 500 grams
  2. Sauerkraut 250 grams
  3. Large onion 1 piece
  4. 1 medium carrot
  5. Seedless raisins 25-30 grams
  6. Pitted prunes 25-30 grams
  7. Garlic medium sized 2-3 cloves
  8. Skin of duck 10 grams
  9. Vegetable, chicken, duck broth or pure hot water 1-1.5 liters
  10. Small bay leaves 1-2 pieces
  11. Salt to taste
  12. Ground black pepper to taste
  • Main Ingredients: Cabbage, Duck
  • Serving 3 servings

Inventory:

Slow cooker, cutting board, kitchen knife, deep bowl - 2 pieces, medium bowl, kitchen paper towels, saucer, plate - 2 pieces, colander or sieve, small bowl, kitchen shovel, serving dish

Cooking ducks in a slow cooker with cabbage:

Step 1: prepare the duck parts.


We wash the duck parts thoroughly under running warm water, then wipe them with kitchen paper towels and immediately spread them in a medium bowl. Let them just lie on the sidelines for now.

Step 2: prepare the onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running water. Next, lay out the component on a cutting board and cut into medium pieces. We chop the chopped onion into a free plate.

Step 3: prepare the carrots.


Using a knife, peel the carrots from the peel and then rinse thoroughly under running warm water to remove any residual soil and other dirt. Next, put the vegetable on a cutting board and chop in small pieces. The crushed component is moved to a clean plate and briefly left aside.

Step 4: prepare the raisins.


We wash raisins under running water, and then put them in a deep bowl. Immediately fill the dried fruits with hot water and leave aside for 10 minutes. During this time, the components will swell, and this is what we need. Then gently drain the hot water, and leave the raisins alone.

Step 5: prepare the prunes.


We also rinse the prunes under running warm water and then put them in another clean deep bowl. Fill the components with hot water and leave for 10 minutes at rest. After the allotted time, carefully drain the liquid, and lay out the dried fruits on a cutting board.

Using a knife, chop the prunes in small pieces and then move them back to the bowl.

Step 6: prepare sauerkraut.


We discard sauerkraut on a colander or sieve and rinse well under running water. Then wring the component with clean hands and immediately move it into a small bowl.

Step 7: prepare the garlic.


We put the garlic on a cutting board and, using the tip of the knife, slightly press down. Then with clean hands we clean the cloves from the husk and rinse under running water.
We return the components back to a flat surface and finely chop the improvised inventory. Pour the crushed garlic in a clean saucer.

Step 8: cook the duck in a slow cooker with cabbage.


Wash duck fat slightly under running water and put it on a cutting board. Using a knife, grind the component into pieces and immediately spread the crock-pot into the pan. Without delay, turn on the appliance and install Frying mode for 10 minutes. When the fat is melted from the skin, with the help of a tablespoon we take out the pieces from the container and discard. We will no longer need them. Next, lay out the duck parts with the skin down and continue to fry the meat in the same mode 15 minutes. Attention: upon expiration 7-8 minutes Be sure to turn components around using a spatula. In the end, you will see how a lot of fat has formed in the multicooker. Be sure to carefully pour it into a jar and hide it in a refrigerator for storage. Subsequently, it will be possible to cook various dishes on it. Important: in the pan we should have about 100g fat.
Now put the chopped onion, carrots and garlic here. Turn on again frying mode and cook the dish for 10 minutes, occasionally stirring the contents of the pan with a kitchen spatula. After the allotted time, add raisins and prunes, as well as squeezed sauerkraut here. Be sure to salt and pepper everything to taste, then pour hot broth or water into the container. Install 45 minutes extinguishing mode and tightly close the cooker lid. When the signal sounds, we are in no hurry to invite everyone to the dining table. Now set the "Baking" mode and continue to cook the duck with cabbage another 1 hour. Important: from time to time it is necessary to open the lid of the appliance, check the dish, be sure to mix it and, if necessary, add a little broth or water. Per 10 minutes before of completion, put a couple of bay leaves in the pan and wait for the signal to sound. Next, we are in no hurry to open the multicooker, but let the dish stand still about 20 minutes.

Step 9: serve the duck in a slow cooker with cabbage.


Using a kitchen spatula, we take out the duck with cabbage and put it on a special plate. We serve a meal at the dining table with a side dish such as mashed potatoes, boiled rice or buckwheat. Very tasty and satisfying, and most importantly, exquisite!
Bon appetit to all!

Recipe Tips:

- to cook, try to take a domestic duck, which will be young and with less fat. Then the meat will turn out tender and moderately fat;

- if desired, carrots can be chopped using a coarse grater;

- in the dish, in addition to dried fruits specified in the recipe, you can add dried apricots. She will give the duck a gentle acidity and aroma. In this case, we also rinse this component well under running warm water and then cut into small pieces.