Braised Duck in the Multivariate: Recipe for Cooking

When correctly selected mode, the duck in the multivark(the recipe will be discussed below) it turns out gentle, soft and very tasty. It should also be noted that it is possible to cook such a bird in completely different ways. Today we present to your attention a simple method of extinguishing a duck with a small amount of broth and vegetables. This dish is recommended to be served to the table along with a side dish, which it is desirable to do separately from meat.

Stewed duck in the multivarquet: recipe for cooking

Required ingredients:

• fresh carrots large - 1 pc .;
• duck fat homemade - ½ of the middle carcass;
• small bulbs - 2 pcs .;
• thick stalks of celery - 3 pcs .;
• drinking water - 2.5 cups;
• laurel leaves - 4-6 pieces;
• peas of black pepper - 5 pcs .;
• salt iodized - add to goulash to taste;
• tomatoes ripe red - 3 pcs .;
• sunflower oil odorless - 2-4 large spoons;
• aromatic spices and condiments - if desired;
• fresh herbs - 1 bunch.

Bird Processing

Duck in the multivarque, whose recipe is amazingIt is simple, it turns out well in a crushed form. After all, sliced ​​meat is prepared much better and faster than large portioned pieces. Thus, the bird should be divided in half, and then take one half, it is good to wash it and clean it from the hairs. This can be done with the help of fire (gas stove included). Also, you need to cut off all the extra elements from the meat, and then chop it.

Vegetable processing

Heat treatment of the dish

Recipe for cooking ducks in a multivarkrecommends using 2 programs: "Baking" and "Quenching". To begin with, put the chopped bird in the bowl, and then lightly fry it (in baking mode) for 10 minutes in vegetable oil. After that, all the cut vegetables (tomatoes, carrots, onions, celery), as well as chopped greens, laurel leaves and peppercorns need to be added to the meat. In addition, the duck should be filled with drinking water, flavored with iodized salt, spices, seasonings and mixed thoroughly. In such a composition, it is recommended to extinguish the bird in the appropriate regime for 70 minutes. In this case, the cover of the device must be tightly closed.

After the kitchen appliance emits a signal about the end of work, the dish needs to be stirred again, and then put into a deep plate with a side dish and a rich broth.

How to properly serve the table

Stewed duck in the multivark, the recipe of which wasis discussed above, served hot, with creamed potatoes, pasta, or any cereal. To such a hearty and fragrant lunch should be presented tomato sauce, as well as wheat bread and fresh vegetables.