recipe duck multivarka


  • Roast duck with soy sauce
  • Cooked duck with vegetables
  • Braised duck in multivarka
  • Roast duck with mustard and honey
  • Duck with cabbage

If you are a happy owner Multivarki then largely spared the hassle of cooking. After all, in fact, in this wonderful unit and you can cook and stew, and cook and bake, and bake! And besides, save your time, not spending hours near the kitchen stove. Of course, the proponents of traditional cooking can lead a bunch of arguments in favor of the usual for us to cooking methods. But!

Cook multivarka can even the most traditional dishes, as they are obtained at the same time is no worse than cooked on the stove or in the oven. For example, the duck. Everyone is used to the fact that the duck should be prepared in utyatnitsu or in the oven. And yet there is not one recipe duck multivarka. By the way, this kitchen device can be used for frying and cooking, and to extinguish the ducks, and even its baking. Do not believe? Then choose a recipe and try.

Roast duck with soy sauce

The recipe, frankly, not gourmet. But preparing duck in multivarka quickly and turns out very tasty.


  • Duck bird - about 2 kg;
  • Salt;
  • Pepper;
  • Soy sauce;
  • Fresh herbs;
  • Vegetable oil;
  • Any suitable spices.


Bird is thawed, singeing, we remove all stumps, and my obsushivayut with a clean towel. Then chop the carcass into small portions. To do this, first cut the legs, then the wings. Then divide the carcass into two parts along the lines of connection with the body edges. Duck breast cut into three parts, cut off the lower part of the sternum, and the remainder of the divide in half lengthwise. The back is also cut into two or three parts across the spine.

Fold chopped duck in a bowl, add salt to taste, milled black pepper and spices for a bird or any other at its discretion. Thoroughly mix, or better yet leave for fifteen minutes. Then pour the bottom Multivarki a little vegetable oil and spread to poultry pieces, and pour on top of them with soy sauce. Close the unit, put out a batch mode and set the timer for sixty minutes. All. Turn on "Start" and wait.

Half an hour later multivarku open, gently stir the duck and then cover with a lid. Continue to cook until the sound of the buzzer. Cooked duck served with any side dish, but best of all it will be combined with mashed potatoes. Seasoned with fresh herbs.

 cooking duck multivarka

Cooked duck with vegetables

This recipe duck multivarka is also very simple, but the dish turns out not only delicious, but useful. For meat with vegetables - it is almost a prescription diet.


  • Half of the domestic duck carcass;
  • Large carrot;
  • Onions;
  • 4 stalks celery petiolar;
  • 2 bay leaf;
  • Salt and seasonings to your taste.


Whole bird domestic duck in multivarku not fit, so we divide it in half across the spine. For the preparation of any part of the use - it's as you like. All my vegetables, peel onions and carrots. Carrots cut into large rings plump stalks of celery cut into two or three parts, and leave the whole onion.

Add up all the prepared foods in multivarku and fill them with boiling water. Add salt, bay leaf and any spices (but you can do without spices). Close multivarku and set the mode of "quenching" and time and a half hours. When the work tone of our dishes, took out the duck and vegetables from Multivarki, spread on a platter and garnishing carrots and celery stalks. Onion throw away - it has already fulfilled its mission.

Serve the duck with the broth, which filter, if necessary, add salt and pepper, as well as fresh bread or crackers.

Braised duck in multivarka

The most common duck recipe - bake in the oven. The second most popular is probably a recipe braised duck. Only we simmer it in utyatnitsu at the plate. But what if you try to put out a duck in multivarka?


  • Duck bird;
  • 2 medium carrots;
  • Onions;
  • 3 garlic cloves;
  • 2-3 bay leaf;
  • Black pepper and salt to your liking.


Duck as usual treat. Singeing carcass defrosted, remove stumps, thoroughly wash and cut into pieces a la carte. Note that not all of the duck carcass fit for fire. So back and wings, on which very little meat can be left in the broth. Now in a pan or in the same favorite multivarka fry chopped duck until light golden brown. At the same pieces of meat inside remains moist.

Now we need heated with birds of all excess fat. To do this, we put it in and turn multivarku baking mode for twenty minutes. While our duck is pre-treatment, clean the carrots, garlic and onions and cut them, half rings onion, carrot slices and finely chop the garlic just. Add the onion and garlic, salt, pepper and bay leaf to the meat and continue to cook the duck already in the "quenching" and a half to two hours. Twenty minutes before the end of the thirty-lay the meat on top of carrots and bring our meal ready. Serve with any suitable side dish.

 recipe duck multivarka

Roast duck with mustard and honey

Very interesting and easy recipe for roast duck. As you know, we bake it in multivarka. A recipe that did not look quite so simple add its members with honey mustard and other interesting ingredients:

  • Duck bird;
  • 6 tablespoons soy sauce;
  • 3 tablespoons honey;
  • 1 tablespoon grated ginger;
  • 3 tablespoons brandy;
  • 1 lemon;
  • 1 orange;
  • 1 tablespoon mustard;
  • 1 quince;
  • Salt and black pepper to your taste.


Duck thawed, singeing, remove stumps, and my good obsushivayut. Prepare a marinade of mustard, soy sauce, honey, cognac and ginger. Salt and black pepper put in its sole discretion. Then two cycles pickle bird in marinatore Multivarki. Then divide into four slices orange and lemon (Citrus each!) And quinces cut into eight pieces. Laying citrus and quince into the duck and put in multivarku bird breast side down. Enables baking and leave the duck prepared in multivarka for forty minutes. Then merge heated with oil, turn over and cook for another birdie thirty-five minutes of baking.

Duck with cabbage

Recipe for duck with cabbage multivarka too should you like.


  • Carcass duck;
  • 800g white cabbage;
  • 200 grams of sauerkraut;
  • 2 onions;
  • 2 medium sized carrots;
  • 3 medium potatoes;
  • Bay leaf.

For the marinade:

  • Half a cup of mayonnaise;
  • Half a cup of sour cream:
  • 1 tablespoon ketchup;
  • Half a teaspoon of sweet pepper;
  • Half a teaspoon of curry;
  • Salt to your taste.


Duck carcass wash and separate the meat from the bones. Cut fillets into pieces and prepare the marinade. For the marinade, mix the sour cream and mayonnaise, ketchup, salt and spices, and then rub this mixture of slices of duck meat, or simply mix with the marinade. We reserve the bird to marinate for two hours.

After this time shinkuem fresh cabbage, cut into half rings onion and cut into thin julienne carrots cleaned and washed. Potatoes peeled, wash and cut into large chunks. Mix fresh cabbage with sour, adding to it the onion and carrot, seasoned with spices and mix well.

Now laid in multivarku duck (without marinade), the second layer put the vegetable mixture, and laid on top of the potato slices. Sprinkle with pepper and fragrant leaves lavrushki broken. Cooking mode suppression of over two and a half hours. After this change the regime in multivarka on pastries and bring to a readiness for another fifteen minutes.

What is the recipe for you more like? Try to cook and share experiences. Cook with pleasure. Enjoy your appetite and success in the culinary field!

 Recipe duck multivarka - a modern version of the traditional dishes

We recommend to check out: The recipe for roast duck

 duck stuffed with buckwheat and apples


  • Duck stuffed with apples and buckwheat
  • The duck in honey crust with apples and buckwheat
  • Duck with pickled apples and buckwheat
  • Duck baked with buckwheat in a sleeve
  • Duck breast with apples and buckwheat

Undoubtedly, stuffed duck baked in the oven, the dish is very useful, because it fat composition similar to olive oil, and is rich in antioxidants. Someone might say that this bird has a peculiar odor. But this problem is easily avoided, it is just stuff the duck with apples. Fragrant fruits remove the smell and give the meat juicy. Now it is necessary to add to the recipe buckwheat, and you'll get a tasty, satisfying and easy to prepare dish. Attack?

Duck stuffed with apples and buckwheat

You expect a lot of guests for lunch or dinner? Or just want to make unusual, hearty and inexpensive dish? Stuffed duck will suit you perfectly.


  • a bird of average weight
  • apple green varieties - 10 pieces
  • buckwheat - 250 grams
  • butter - 25 grams
  • salt, ground black pepper
  • Fresh sage

Cooking method:

Wash apples, cored and cut into several slices. The mortar interpret fresh sage leaves, sprinkle in a pinch of salt and pepper. If you have a spice grinder, be sure to use it - freshly ground pepper has a chic flavor. You can also use a mixture of black, white and pink pepper. Lubricate the skin with butter and obmazhte prepared fragrant paste. Leave the bird for an hour or two in the refrigerator. You can leave on 4-6 hours - stuffed duck will benefit from a long marinating.

While the bird marinated, buckwheat, boil until half. Or simply fill it with boiling water and leave for 3-4 hours. Then move on to the main stage of preparation - to the filling of duck with apples and buckwheat. Alternating, starting the cut poultry and sew culinary thread. Preheat the oven to 180-190 degrees and submit a duck and a half to two hours in a hot cabinet. Periodically open the door and gently heated with water the fat carcass that the crust has turned golden and crispy.

When our stuffed duck propechetsya, get it - even if a little cool down. Put it in a separate dish, covered with lettuce and other greens. Cut the duck sternum, open it and invite all awaiting dinner. Tasty buckwheat flavorful and juicy duck's flesh will fall to everyone's taste. Bon Appetit!

 duck with buckwheat and apples

The duck in honey crust with apples and buckwheat

The peculiarity of this recipe is that used for stuffing the duck giblets. If you have poultry, be sure to cook this dish. A honey crust duck will give an unrivaled color!


  • Bird 1, 9-2, 1 kg
  • buckwheat - 350 grams
  • 2 apples
  • onion
  • 60 grams of honey
  • 80 grams of mustard
  • cherries and plums - 500 grams
  • dry red wine - 150 ml
  • coriander - 1 teaspoon
  • Food foil

Cooking method:

Duck should be gutted, cut tail, and excess fat, to postpone the stomach, liver, and some fat. Next, you need to wash poultry, dry with a paper towel. Then with a sharp knife to make shallow cuts across the carcass - so meat is better saturated with marinade. In a microwave, melt 40 grams of honey, add the mustard, salt and pepper and stir. Carefully obmazhte poultry marinade, wrap in plastic wrap and send 12 hours in the refrigerator. Buckwheat cover with cold water to swell for half an hour before cooking.

After this time, we proceed to the preparation of the filling. Apples clean from the core and cut into cubes, then the same with the onions. Giblets chop finely, heat the pan and place it before the cut fat. Fry the onions and giblets, add to the buckwheat, a teaspoon of coriander and apples. Stuff this mixture marinate the duck and sew culinary thread incision. Place the bird breast side down on a baking sheet and cover with foil.

Stuffed duck ready to go into the oven. Warm it up to 200 degrees and place the bird is cooked in a half hour. Meanwhile, it is time to take up the sauce. For this wine, boil, add 20 grams of honey, a mixture of cherries and plums, boil until thick. 30 minutes before end of cooking the duck, remove the foil and bake until golden brown. Bon Appetit!

Duck with pickled apples and buckwheat

For this dish, choose small pickled apples.


  • duck carcass weight of 1, 5-1, 8 kilos
  • 30-40 grams of raisins
  • cup buckwheat
  • pickled apples - 10 pieces
  • carrots, onions - on 1 piece
  • salt and pepper to taste

Cooking method:

Raisins and buckwheat zaparte in different containers for 10-15 minutes. As they swell, finely chop the onion, carrots and grate coarsely grated. Mix all the ingredients for stuffing - buckwheat, raisins, raw onions and carrots, salt and pepper. You can add a pinch of coriander - duck very much "loves" this spice. Then clean bird, dry it, but carefully cut away excess fat and starting to its meat and pickled apples. Put it in utyatnitsu, pour a glass of cold water and send the bird in a preheated 170 degree oven for a couple of hours. That's all. Wonderful, fragrant stuffed duck is ready to serve. Put all of it on a dish and serves the remaining pickled apples. Bon Appetit!

 duck with apples and buckwheat

Duck baked with buckwheat in a sleeve

In this recipe, apples are part of the garnish - they are added at the end of baking.


  • duck carcass - weight of 2 kg
  • buckwheat - 300 grams
  • a bunch of parsley
  • 500 grams of green apples
  • coriander
  • salt and pepper to taste
  • sleeve for baking

Cooking method:

As usual, we proceed to the processing of carcasses: cut one-third of the extreme wings, tail and cut the fat deposits. Rub the skin of the bird with salt and pepper. Then fill the belly of the duck dry buckwheat, salt and sew culinary thread incision. Place the bird in a roasting sleeve, to shift in utyatnitsu and bake in the oven at 180 degrees. Pinch the ends of the sleeves loose to go out steam. Stuffed duck baked in a sleeve 20% less than in the clear. After 70-80 minutes, remove from oven utyatnitsu, cut the sleeve and gently pull it out. Increase the oven temperature by 30 degrees and engage apples.

Wash fruit, cut into quarters and cut out the core. Overlaid bird apples and place in the oven for another 20-25 minutes. When the fruit propekutsya and duck will become golden brown, remove from the oven utyatnitsu, put the bird in a dish and serves baked apples and pickles. Buckwheat get from the abdomen and serve as a side dish. Bon Appetit!

Duck breast with apples and buckwheat

With this recipe, cooking will have to tinker. Duck we farshiruem buckwheat and cook everything separately. A buckwheat, stewed with vegetables, very juicy and incredibly tasty. This dish can be prepared and a bachelor, because duck breast prepared so quickly and does not require special skills for their roasting.


  • duck breast - 4 pieces
  • cup buckwheat
  • 150 grams of chicken liver
  • 3-4 bulbs of shallots
  • 4 green apples
  • chili pod
  • 3 cloves garlic
  • tablespoon butter
  • branch of rosemary
  • 4 tablespoons olive oil
  • 5-6 leaves of sage
  • 60 grams of butter
  • 150 milliliters of red port
  • tablespoon sugar
  • salt and pepper to taste

Cooking method:

Start with raisin dishes - cooking with apples. Wash them, remove the core and cut into large slices. Put them on a baking sheet lined with parchment, and send bake. Meanwhile, begin to cook buckwheat. In a frying pan, heat the butter and olive oil. Garlic should be finely chopped and shallots cut into cubes. Set aside on a separate plate 2/3 onion and garlic. Fry the vegetables and add the sage leaves, rosemary needles and strips of chili.

Wash the chicken livers, cut superfluous and cut into small pieces. Send it to passerovannym vegetables, then pour all the buckwheat and mix thoroughly. It's time to add to the dish pending before the onion and garlic. Stir the mixture warm up our 5 minutes and add the port. When it boiled down by half, pour half a cup of boiling water and leave until cooked stew dish of buckwheat.

The time has come to do the duck breasts. Heat a dry frying pan and place breast skin down, fry for 7-8 minutes, then turn over and continue to fry for another 5 minutes. Sprinkle with salt and pepper, cover the pan and turn off the heat. The components of the dish is ready, it's time to do the right feed. On a dinner plate lay heaped buckwheat, add a side of baked apples. A little sprinkle them with sugar, pour the port and heated with oil. Duck breast cut across the grain and place on a dish. Bright and tasty dish is ready - bon appetit!

So, we gave you 5 ideas on how delicious and satisfying to cook a duck. Stuffed it will or not - you choose. Enjoy roasted duck with apple stuffing buckwheat, gives the meat a pleasant smell and delicate flavor. Use these tips and be always ready as a surprise guest, and is expected to meet. Cook easy and fun!

 Hearty recipes: duck, stuffed with buckwheat and apples

We recommend that read: Recipe for stuffed duck