Duck braised in a slow cooker

8 servings
15 hours


1. Wash and gut the duck. Trim the wings, neck, fat and tail if desired. Put the weft in the tank for pickling.

2. Cut the oranges into wedges and squeeze the juice. Put everything to the duck. Rub the duck with wine. Cut the celery root into strips and lay to a duck. Grind the garlic with a knife and grind with the herbs in a mortar. Send to the duck. Mix everything well and put the duck in the refrigerator to marinate for 8-12 hours (at least 3 hours) .

3. Take out the duck, rub, rub with salt, put in the slow cooker bowl and set the Baking mode for 30 minutes.

4. Eat the marinade juices. Leave it. Squeeze the orange peel and discard. Finely chop the celery and set aside. Add 1 tsp honey to the marinade and mix well.

5. When half an hour has passed, set the slow cooker to Extinguish mode. Set the time to 45 minutes. Then turn the duck, set the Baking mode for 30 minutes and water the duck with marinade with honey every 5 minutes.

6. For the sauce, pour the duck giblets over the water and boil until tender. Remove the foam, strain the broth later. Add salt and pepper to taste. Add flour and cinnamon to the broth with constant stirring, and then celery. Boil until thickened. Season to taste and pour into a sauce.

7. Leave the duck to cool a little, brew, and serve. Nice! PC Despite the fact that many consider such recipes to be baking, I attribute them to a stew recipe - meat is cooked in pairs from its juice, there is no golden baked crust all over the surface.