A whole duck with apples in a slow cooker

10 servings
4 hours

Wash the duck, remove the skin with excess fat from the neck, hips, cut off the tail. Now the duck can be marinated. Put the duck on a wide dish, squeeze the garlic onto it through the press, pour in the salt and pepper. Rub the garlic, salt and pepper into the carcass. Then halve the lemon and squeeze the juice onto the duck. Pour them over the carcass from all sides, put the remains of the lemon in the duck in the abdomen so that it marinates better. You need to put the bird with your breast in the marinade. Wrap the duck dish in cling film, leave at room temperature for 1-2 hours. It is better, of course, to marinate the bird longer. This time is a necessary minimum. Near the end of the pickling, cut the pre-washed apples into large wedges, cut the cores from them. The time has passed - unfold the duck, remove the lemons from the abdomen and put the apples tightly instead. Some of the apples should stay. If your apples are not very sour, you need to add a few circles of lemon. Sew the carcass with tight threads. On top of the carcass, also place the apples tightly and sew. Now the duck needs to be greased with olive oil - well, from all sides. This is necessary for the finished duck to be crusted. Pour olive oil into the bowl of the slow cooker, brush the bowl well - the bottom and walls so that the duck does not burn. Put the prepared carcass (on the back) in the bowl. Turn on Multipoward (130 degrees Celsius) for 30 minutes. If this mode is not in your slow cooker, use "Baking. " In 30 minutes, drain the excess fat, turn the duck, add a little fat from the merged so that the duck does not stick to the bottom of the bowl and burn. Add the remaining apples. Turn on the same mode again for 30 minutes. The duck is ready and can be served by decorating with herbs and fruits/vegetables. Pleasant appetite! And fun holidays!