Slow-cooked duck stuffed with mushrooms

Category: Meat dishes
Slow-cooked duck stuffed with mushrooms

Ingredients

duck 1 PC
mushrooms taste
onion taste

Cooking method

I was treated to frozen mushrooms, so I cannot estimate by weight how many there were.

The mushrooms were pre-cooked before freezing.

I fried them with onions in a skillet until tender, on the rast. oil.
Then she rubbed the duck with salt and stuffed it tightly.

In a slow cooker on a dry bottom.
3 hours on strong mode and then 3-4 hours on quiet mode.
Again, she did not lubricate the duck with anything, its prolonged languor and decorated
Oh, well, I cook the last dishes for 6-7 hours, I like something so much

Time for preparing:

6-7 hours (3 hours + 3 hours)

Cooking program:

high + low.

Note

PS .. I forgot to say why during cooking, the duck was bursting, something happened with the mushrooms - it just became rounded.

so you probably need to push the mushrooms into the duck lightly.

Medusa
Mil pardon! Natamylove has opened the duck hunting season?
natamylove
Well, we shot it in the fall, and now we'll gut the freezer
Miela
Didn't they brown in the oven after?
Prus - 2
natamylove, and if in the oven? I have a duck (Indoor) in the freezer and I can't imagine how to cook it. And here is such beauty with mushrooms!
helenanik
Girls, the author was last on the forum in November 2014
Olga 61
Quote: Prus - 2

natamylove, and if in the oven? I have a duck (Indoor) in the freezer and I can't imagine how to cook it. And here is such beauty with mushrooms!

I slowly cooked an Indoor. Everything is fine, the duck was delicious. I really didn't start it. I just put it on a vegetable pillow. Duck coated with soy sauce and all sorts of herbs, garlic. I also add turmeric. A little bit. I did it slowly, on low, all night. I have a delicate morphine. A little of the meat came off the bones, apparently overexposed, but it was not boiled and juicy. In the end, several times poured the released juice on top and turned it off. Mute or Indo-duck, the meat is rather dry, but here it was delicious. I sometimes stuff duck with apples, I like when apples are stuffed before duck. fry a little in butter. The taste is different. And the most favorite filling is chop the liver of the heart, and finely the onion. garlic. Knead the dough not steep on 1 egg. sour cream spoon and mix everything. push into the duck and sew. It turns out 2 dishes. the filling is eaten almost first. You can also in the oven. It is possible in a brazier on the stove.
Irgata
Quote: OLGA 62
the dough is not steep for 1 egg
I didn’t understand - how about the dough for noodles? and how to put it in the filling? in any form?
Olga 61
Quote: Irsha

I didn’t understand - how about the dough for noodles? and how to put it in the filling? in any form?
s

I don’t know how to describe the dough, it’s not very steep, it even sticks to your hands. ... I grease my hands with water or oil and push them into the duck. Who loves, put mushrooms. There should not be a lot of filling, the dough then kind of swells, increases in size. If there is no sour cream, then you can do it with a little milk, you can put both. It happens when there is nothing, I just lay the 2nd egg. Then the filling turns out to be a little different, someone likes it. You can try different ones. Sometimes, when I make a particularly white, fatty duck, I boil the already stuffed duck in a saucepan, truthfully put the duck in boiling water. I will boil a little, until half cooked. Then I take it out, cool it and coat it with what the soul will lie, then into the brazier or oven.It turns out broth for the first, and the second course. And the fat is not simply melted away. When there was no slowness, mute, especially if the duck and an adult, his meat was not very good. And with this method, it is softer and not fried to a crust. Yes, and a complete lunch from one product. First, and the second stuffed meat. My neighbor even makes such a filling as a separate dish. Puts a lot of filling, makes the dough tighter and throws it into the boiling water with spices in straight balls and cooks it. Then cool it down, chill and cut into portions. I didn't do that, but I can ask if anyone needs it. How exactly to do everything.
Prus - 2
OLGA 62, Olya, so I don’t have a slow one ((. And in the oven, how can I give it so as not to dry it out (it’s a bit dry by itself)? pierce, look at the softness. And in the sleeve - an hour and a half or two? So as not to bake ((. Who will say what? Who has experience with the Indoor?)
Olga 61
Prus - 2, do you have a purchased duck? You don't know how old she is, do you? Suddenly she is already an adult Porobuite with boiling, suddenly she will like it. The meat is juicier and you can be sure that it will cook. After boiling, you can go into the sleeve and into the brazier, as your heart desires.




When I did it in the oven, it was in my sleeve, that's how I didn't time it. I look at her condition, sometimes I pierce through the sleeve with a skewer, where I taste the breast, there the meat is dense. The sleeve is then nothing, inflates. When I already like the meat, I break the sleeve and water the duck itself several times with the fat that has melted. Then she has a beautiful color and not so dry. And when there were no sleeves, they roasted in the oven in a brazier, or even just on a gas stove. Over low heat and often watered with duck juice. ... Then the meat does not dry out.




I keep my bird and a lot of Indou. Ducks are usually large in this breed, and ducks are small. Fry more boys, stuff. Maybe we are not that kind of gourmets, more often I cook Indoute with scalding. Yes, and the teeth are not the same to eat hard, to be honest. And the broth is not superfluous. That's how it happened, I stuff the duck, it means I cook borscht, more saucepan and duck stuffed, well, mashed potatoes ... that's where without it
Prus - 2
Ol, Thank you!
Olga 61
Quote: Prus - 2

Ol, Thank you!
No problem, try it. Write later whether you liked it or not.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers