For a long time I wanted to share this recipe with you, but somehow I was not used to cooking duck often, so the bird was bought and was waiting in the freezer. And here it is.)
We will need:
- Duck carcass
- spices to taste
We cut the duck into portioned pieces and marinate. The marinade may vary. You don't need to buy special spices. In the house you will always find seasonings with which you can rub the bird.
I mixed a tablespoon of balsamic vinegar, a spoonful of soy sauce, a teaspoon of honey, a teaspoon of ketchup, salt, black pepper in a salad bowl. I rubbed the pieces of duck with this mass and put them in the refrigerator to marinate overnight. Because there is not much sauce, it will not dominate, and in the process of stewing the duck with fat will give up part of the sauce, only the aroma and unforgettable taste will remain.
I stew the duck in a multicooker, but you can use any pan with a thick bottom.
First, I put the duck in the slow cooker, set the mode to stewing. The slow cooker itself sets the time to 1 hour, but an hour is not enough, so set the timer yourself for 1.5 hours.
After 45 minutes I add prunes and stew again. 20 minutes before the end, you need to add chopped apples (preferably sour).
When the stew time is up, I select the bake function (this is optional) so that some of the sauce will evaporate.
I wait 15-20 minutes and call everyone to the table. I recommend buckwheat as a side dish. Also some fresh vegetables. Duck-lady is fat, so greens and vegetables will be indispensable on your table.
Bon appetit everyone and have a nice day!