Duck fillet in the air fryer. Duck with apples in the air fryer

For a small family holiday, or just for a delicious dinner, this dish will come in handy. It’s easy to prepare and bakes just great, because it’s an air fryer!

The duck is a bird for everyone. After all, this bird is fat, and not everyone likes it. Using an air fryer, you can cook duck easier and a little faster than in the oven. And the fat will melt from it and will not burn, like on a baking sheet in the oven. You can simply stuff the duck with apples; you can add other fruits (pear or orange). Try, experiment and bake duck with different fillings. In this recipe, I will tell you how to cook duck in an air fryer. I hope everything will be clear to you and the delicious dish on your table will turn out just the way you wanted.

Number of servings: 5-6

A very simple recipe for duck in a homemade air fryer, step by step with photos. Easy to prepare at home in 5 hours. Contains only 169 kilocalories.

• Preparation time: 7 minutes
• Cooking time: 5 hours
• Calorie Amount: 169 kilocalories
• Number of servings: 5 servings
• Occasion: For lunch

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Whole dishes

Ingredients for six servings

• Duck - 1.8-2 Kilograms
• Salt - 1 teaspoon (without a slide)
• Ground black pepper - 2-3 pinches
• Dry spices - 2 Pinches (of your choice - it can be dry basil, paprika, herbes de Provence)
• Apple - 1-2 Pieces

Step-by-step preparation

1. Wash the duck, thoroughly clean it of remaining feathers, and remove excess fat. Then rub the duck with salt both outside and inside. Leave the duck to marinate in a cool place for 3-5 hours.
2. Wash the apples and cut them into large slices. Mix spices - pepper and dry spices in a separate bowl.
3. To prevent the duck from getting too fatty, pierce it with a toothpick throughout the whole carcass. Sprinkle the duck with a mixture of seasonings and stuff it with apples. Pin the belly with toothpicks or sew it up with regular thread.
4. We will cook the duck in a baking bag. We put the duck in it and carefully tie the edge of the bag. Place the duck on the bottom rack of the air fryer.
5. Close the air fryer lid and start cooking at the highest airflow and temperature of 220-230 degrees.
6. After 50 minutes, turn off the air fryer and turn the duck over to the other side. Do this carefully, the bag is hot and juice from the duck has already accumulated in it. Close the air fryer, set the temperature to 170-180 degrees and continue baking the duck for another 40 minutes.
7. After the cooking time has passed, check the duck for doneness. Prick it near the joints of the legs in a thick place, the juice that comes out should be clear. If the juice is still cloudy, bake the duck for another 15 minutes. Before serving, do not forget to remove toothpicks or threads from the belly of the duck.

For a small family holiday, or just for a delicious dinner, this dish will come in handy. It’s easy to prepare and bakes just great, because it’s an air fryer!

The duck is a bird for everyone. After all, this bird is fat, and not everyone likes it. Using an air fryer, you can cook duck easier and a little faster than in the oven. And the fat will melt from it and will not burn, like on a baking sheet in the oven. You can simply stuff the duck with apples; you can add other fruits (pear or orange). Try, experiment and bake duck with different fillings. In this recipe, I will tell you how to cook duck in an air fryer. I hope everything will be clear to you and the delicious dish on your table will turn out just the way you wanted.

Number of servings: 5-6

A very simple recipe for duck in a homemade air fryer, step by step with photos. Easy to prepare at home in 5 hours. Contains only 186 kilocalories. Author's recipe for home cooking.

• Preparation time: 11 minutes
• Cooking time: 5 hours
• Calorie Amount: 186 kilocalories
• Number of servings: 10 servings
• Occasion: For lunch

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Whole dishes

Ingredients for twelve servings

• Duck - 1.8-2 Kilograms
• Salt - 1 teaspoon (without a slide)
• Ground black pepper - 2-3 pinches
• Dry spices - 2 Pinches (of your choice - it can be dry basil, paprika, herbes de Provence)
• Apple - 1-2 Pieces

Step-by-step preparation

1. Wash the duck, thoroughly clean it of remaining feathers, and remove excess fat. Then rub the duck with salt both outside and inside. Leave the duck to marinate in a cool place for 3-5 hours.
2. Wash the apples and cut them into large slices. Mix spices - pepper and dry spices in a separate bowl.
3. To prevent the duck from getting too fatty, pierce it with a toothpick throughout the whole carcass. Sprinkle the duck with a mixture of seasonings and stuff it with apples. Pin the belly with toothpicks or sew it up with regular thread.
4. We will cook the duck in a baking bag. We put the duck in it and carefully tie the edge of the bag. Place the duck on the bottom rack of the air fryer.
5. Close the air fryer lid and start cooking at the highest airflow and temperature of 220-230 degrees.
6. After 50 minutes, turn off the air fryer and turn the duck over to the other side. Do this carefully, the bag is hot and juice from the duck has already accumulated in it. Close the air fryer, set the temperature to 170-180 degrees and continue baking the duck for another 40 minutes.
7. After the cooking time has passed, check the duck for doneness. Prick it near the joints of the legs in a thick place, the juice that comes out should be clear. If the juice is still cloudy, bake the duck for another 15 minutes. Before serving, do not forget to remove toothpicks or threads from the belly of the duck.

Every time you need to prepare something delicious for the holiday table, you want to make something special and new. Now I will share with you one of my favorite dishes - in the air fryer. Here, of course, it’s worth thinking about why a duck recipe in an air fryer will be better than in the oven. Yes, because we don’t need to add sunflower oil (and these are extra calories), the duck will be baked in its own juice. And the time to prepare it is much less. And the duck itself turns out very tender and juicy, you will lick your fingers! Simply delicious, melts in your mouth! If you're drooling, then read on to learn how to cook duck in an air fryer!

Ingredients

1. One whole duck
2. Six plums
3. Four apples
4. Three cloves of garlic
5. A couple of pears
6. One lemon
7. 2 tbsp. l. Sahara
8. 2 tbsp. l. butter
9. 2 tbsp. l. mayonnaise
10. Salt and spices to taste

How to cook duck in an air fryer

1. Before you start cooking, you need to clean the duck from stumps and feathers, cutting off the top wings and unnecessary fat.
2. Then you need to pierce the carcass with a needle or toothpick in as large places as possible. Because juice and fat will come out through the holes, and the duck will end up baked in its own juices.
3. The inside and outside of the carcass should be salted and grated.
4. After rubbing with salt, you need to make a marinade for the duck. To do this, you need to mix the juice squeezed from half a lemon with butter, then add spices to taste, garlic squeezed in a garlic press, mayonnaise and ground paprika. Mix the entire marinade well and rub on our duck.
5. Next, put it in a bowl in the refrigerator and cover it with a lid for several hours, about 3 to 5, to marinate.
6. Then wash the plums and pears with apples, and remove the seeds from them. After cutting into slices, add sugar and squeeze the juice of the second half of the lemon and mix well. We stuff the carcass, and then we sew up the neck and belly with culinary thread.
7. Place the duck in the convection oven on the bottom rack and cook for half an hour at a temperature of 220. As soon as 30 minutes have passed, turn the carcass over and set the temperature to 180. In general, the duck in the convection oven should be cooked at high air speed for about 1 hour 20 minutes.

For a small family holiday, or just for a delicious dinner, this dish will come in handy. It’s easy to prepare and bakes just great, because it’s an air fryer!

INGREDIENTS

Duck 1.8-2 Kilograms

Salt 1 teaspoon
no slide

Ground black pepper 2-3 pinches

Dry spices 2 Pinches
according to your choice - it can be dry basil, paprika, Provençal herbs

Apple 1-2 Pieces

Wash the duck, thoroughly clean it of remaining feathers, and remove excess fat. Then rub the duck with salt both outside and inside. Leave the duck to marinate in a cool place for 3-5 hours.

Wash the apples and cut them into large slices. Mix spices in a separate bowl - pepper and dry spices.

To prevent the duck from getting too fatty, pierce it with a toothpick throughout the whole carcass. Sprinkle the duck with a mixture of seasonings and stuff it with apples. Pin the belly with toothpicks or sew it up with regular thread.

We will cook the duck in a baking bag. We put the duck in it and carefully tie the edge of the bag. Place the duck on the bottom rack of the air fryer.

Close the air fryer lid and start cooking at the highest airflow and temperature of 220-230 degrees.

After 50 minutes, turn off the air fryer and turn the duck over to the other side. Do this carefully, the bag is hot and juice from the duck has already accumulated in it. Close the air fryer, set the temperature to 170-180 degrees and continue baking the duck for another 40 minutes.

After the cooking time has passed, check the duck for doneness. Prick it near the joints of the legs in a thick place, the juice that comes out should be clear. If the juice is still cloudy, bake the duck for another 15 minutes. Before serving, do not forget to remove toothpicks or threads from the belly of the duck.

m.povar.ru

Indoutka: 4 recipes for the festive table

The Indo duck, or Muscovy duck, differs from the more familiar domestic duck in both appearance and taste. Its meat is not fatty, tender, without a specific smell or taste, so musky duck is a much better option for a bird for the New Year's table than a regular duck. If you know how to cook chicken, then you will not have any difficulties with how to cook turkey. We offer you 4 Indian duck recipes.

Recipe 1: Indo-duck in a slow cooker

Let's start with something simple: a recipe for an electric saucepan. How to cook turkey in a slow cooker? About the same as anything else in the stew mode: chop, add a little water, leave until done.

We will need:

1 onion;

1 carrot;

1 or 2 apples;

salt, spices, bay leaf.

1. Gut the turkey (if this has not been done before), rinse well, and cut into portions. It is possible, but not necessary, to remove the skin. Peel the carrots and apples (this is where it is necessary: ​​hard apple skins are absolutely useless in a delicate stew), cut into circles and slices, respectively. Cut the onion into half rings. Or rings, if you prefer.

2. Place vegetables and apples in the multicooker bowl, and turkey slices on top. Add some water. Just a little, you don’t need it to cover the pieces - the bird’s own juice will be enough without that.

3. Cook in stewing mode for 1.5 – 2 hours. Cooking time depends on your multicooker, the age of the bird, etc.

4. Towards the end of cooking, add salt and add your favorite spices (you can just use pepper, you can use a mixture of spices for poultry - depending on what you like) and bay leaf. If you do this at the beginning of cooking, when you add the ingredients, then this turkey recipe will become truly multi-cooker: load it, close the lid and completely forget the way to the kitchen for an hour and a half. But it will be more aromatic if the spices spend less time in the saucepan.

You can serve the pieces with a side dish of potatoes or rice, pouring over the juice released during stewing.

Recipe 2: Indian duck baked with apples

Another recipe for Indian duck with apples, but now - entirely in the oven. This is almost a traditional Christmas dish.

For him we will take:

1 turkey;

1 onion;

6 cloves of garlic;

1 lemon;

3 medium apples;

100 g pitted prunes;

100 g butter;

Preparation:

1. Rinse the turkey duck well, remove everything that remains inside it after gutting, and scorch it over the fire. There is no need to touch the skin, because the most beautiful thing about a baked whole carcass is the golden brown crust.

2. Peel the lemon and chop finely. Also finely chop the onion, garlic, apples and prunes, mix with lemon. If you took sour apples (and it’s better to take sour ones, they are juicier), then you can add more prunes, to suit your taste. Indouette, soaked in apple and lemon juice, will turn out with sourness; if you don’t like anything sour, the sweetness of prunes will set it off.

3. Rub the turkey with salt and pepper inside and out, and stuff with the prepared filling. To ensure that it remains inside the carcass during baking, the cut must be pinned with toothpicks or sewn up with thread.

4. Place the stuffed bird in a greased poultry pan or on a baking sheet and bake at 180 degrees for 1.5 hours (for a medium-sized carcass, if your poultry is larger, the cooking time can be up to two hours). How to cook turkey in the oven so that its crust is golden brown and crispy? First, you can lightly grease it with oil, just like a baking sheet. Secondly (and most importantly), periodically pour it with its own fat and juice, which is formed during the baking process.

5. Remove the finished turkey from the oven, let cool slightly, remove the toothpicks or threads. Readiness is also checked with a toothpick: when piercing the finished turkey, no reddish juice should be released. You can immediately cut the bird into portioned pieces, or you can serve it whole; it will turn out very beautiful and festive, especially if you decorate the dish accordingly.

You can place the baked turkey on lettuce leaves, garnish with orange or lemon slices, and it will look most elegant if you place pomegranate halves or quarters next to it.

In the same way, you can cook turkey in a baking sleeve. Then all the juice will collect in it, the filling will not scatter, the meat will be juicy and you won’t have to wash the goose pan. But you need to remember that with this method you will not get a golden crust. And don't forget to pierce your sleeve.

Recipe 3: Indian duck with potatoes in foil

How to cook turkey so that you get both a bird and a side dish at once? You can either stuff the carcass with whatever you are going to serve with it, or cook both the bird and the side dish in one container. Or you can combine these two methods.

So we need:

• 1 Indian duck;
• 1 kg of potatoes;
• 3-4 cloves of garlic;
• 2 tbsp. honey;
• 1 tbsp. vegetable oil;
• salt pepper.

Preparation:

1. Rinse the turkey; if there is fat on it, cut it off, but do not throw it away. Rub the carcass with salt, pepper and garlic.

2. Cut the potatoes into slices and stuff the bird with them. Place it on foil, place the remaining potatoes next to it along with the cut fat. You can salt and pepper it separately, add spices.

3. Mix honey, soy sauce and vegetable oil, pour this mixture over the turkey.

4. Wrap the bird tightly in foil and bake in the oven at 180 degrees for an hour. The bird cooks faster in foil than in a sleeve or simply on a baking sheet.

With this method of cooking, the potatoes will not just be baked, but will be soaked in the juice and fat of the turkey and will be very aromatic. But you won’t get a crispy crust on the bird. At the end of cooking, you can let it brown slightly by opening the foil and leaving it in the oven for a little while longer.

In the same way, you can bake not a whole carcass, but portioned pieces so that you can immediately serve them with a side dish.

Recipe 4: Indian duck with tangerines

What could be more New Year's than tangerines? Only the Christmas tree. But today we won’t cook anything from the Christmas tree, but we will serve turkey with tangerines for the New Year’s table.

For this we need:

1. Wash and peel the tangerines, save the peel. Mash a few pieces.

2. Wash the turkey, singe it, rub it with salt, pepper and mashed tangerines. Leave to soak for 2 – 3 hours.

3. Divide the remaining tangerines (except for a couple of pieces that will be needed for serving) into wedges and stuff the turkey with them. Cover the cut tightly with the peel.

4. Place the turkey in a greased casserole dish or on a baking sheet, bake in the oven for 1.5 hours, periodically basting with the released juice. After about an hour, the bird will need to be turned over.

5. Before serving, the tangerine peel must be removed. You can decorate the dish with tangerine slices and herbs.

Indian duck in any form is a great idea for a hot dish for the festive New Year and Christmas table. It is easier to cook tasty than regular duck, and as an infrequent guest on our tables, it is great for special occasions.

Didn't find a recipe you're interested in? Then check out our material - Recipes for the New Year's table 2016.

Bon appetit and Happy New Year!

www.womanonly.ru

Indoutka - recipes

The Indian duck is not a selective cross between a duck and a turkey, but a separate breed of duck, brought to us from Mexico and officially called the Muscovy duck. And the dishes from it turn out so amazingly tasty that you literally “lick your fingers.”



This variety of poultry successfully combines all the best taste characteristics. Turkey meat is softer than turkey meat and has a more pronounced taste than chicken. By the way, unlike regular duck, turkey meat is low-fat and more dietary.

That’s why experts advise including dishes from it in children’s menus, as well as in the diet of those who are recovering from illness and even passionately dream of losing weight.

How to cook turkey - a very tasty recipe with video

The step-by-step recipe will describe in detail the process of preparing Indian duck with apples.

• 100 g (pitted) prunes;
• salt, ground pepper;
• 5–6 cloves of garlic;
• butter.
• Cut the peel from the lemon and chop its pulp into cubes. Cut the apples into slices and combine with lemon to prevent them from darkening.
• Pour boiling water over the prunes for 5–10 minutes, then cut into strips.
• Cut the onion into thin quarter rings, chop the garlic very finely.
• Mix all ingredients.
• Rub the thoroughly washed turkey with salt and pepper. Fill the carcass with the prepared filling and seal the hole with toothpicks.
• Grease a pan or baking sheet with butter. Place the stuffed bird belly down and bake depending on the size for 1.5 to 2.5 hours.
• During cooking, do not forget to pour the released fat over the carcass and turn it over, then the turkey will turn out rosy and beautiful on all sides.

Indo-duck in a slow cooker - step-by-step recipe with photos

The multicooker will very quickly prepare a delicious stew of potatoes and turkey meat.

• 500 g of pure turkey meat;
• 2 carrots;
• 2 onions;
• 1.5 kg of potatoes;
• 1 large tomato;
• 2–3 garlic cloves;
• salt, seasonings to taste.
• Remove the skins from the onion heads and cut into cubes.



2. Chop the carrots into cubes or slices.



3. Cut the duck meat into medium-sized pieces.



4. Peeled potatoes - in small cubes.



5. Lightly grease the multicooker bowl with vegetable oil. If you use poultry, then this is not necessary, since the meat contains enough of its own fat. Set the “frying” program for about 20 minutes and fry the meat pieces.



6. After 15 minutes from the start of the process, add the vegetables.



7. Then switch the equipment to the “stew” mode, load the potatoes, salt and season everything. Stir and pour in 1 tbsp. warm water.



8. About 5 minutes before the end of cooking, add the diced tomato and chopped garlic.



9. If the potatoes are not ready at this point, then extend the stewing time for the required period.



Indoushka in the oven - recipe

You can cook turkey in the oven with the simplest ingredients. The dish will look appetizing and taste amazing.

1. First of all, start marinating the turkey. To do this, squeeze the juice from the lemons, add cloves and rosemary. Warm it up for 3 minutes on low gas, or better yet, in a water bath.
2. Wash the bird thoroughly and dry it with a napkin. Cut off the neck and set it aside. Place the carcass in a suitable container, pour marinade over it and leave to marinate in the cold for at least 2.5 hours.
3. Place the previously cut neck, peeled onion and carrot (whole) into a small saucepan. Add salt and cook after boiling for half an hour over low heat.
4. Rinse the rice thoroughly, add 0.5 liters of hot broth and cook until half cooked. Place in a colander, let drain well and cool completely.
5. Season the marinated poultry with salt and pepper. Cut the apples into thin slices and place them inside the duck so that they line the entire cavity in an even layer. Stuff with rice, sew up the hole with thread or secure with toothpicks.
6. Mix liquid honey with mustard and coat the top of the turkey with the resulting mixture. Place the bird on a large sheet of foil (several layers are possible). Fold over the edges and secure.
7. Bake the turkey in an oven preheated to 180°C for about 2 hours.
8. To ensure that the baked bird gets a beautiful crispy crust, after the specified time, open the foil and extend the baking process for another half hour.
9. Heat the remaining portion of the broth, after removing the duck neck and vegetables from it, over low gas, but strictly do not boil. Add sugar and soy sauce to it. Dilute the flour with a small amount of water to prevent lumps from appearing, and pour into the sauce in a stream.
10. Serve hot turkey with completely cooled sauce.

Video recipe: how to cook turkey in a cauldron

And finally, turkey stewed with potatoes in a cauldron. This combined dish can be prepared any day using any available vegetables.

Simple but delicious recipes for cooking turkey



Ingredients

11. Preparation time: 01:00
12. Cooking time: 02:00
13. Number of servings: 6-9
14. Complexity: complex

Preparation

1. You should first prepare the filling by frying chopped onions and carrots in vegetable oil. While frying, add the tomatoes minced through a meat grinder. Simmer the filling for 2-3 minutes and then season with salt and pepper.
2. At the same time, you should boil the rice, cut the cheese into small cubes and mix it all with stewed vegetables - you get an excellent filling for the carcass.
3. Prepare the duck carcass: wash, dry, rub with salt and spices, sprinkle with lemon juice, leave for 30 minutes so that the marinade saturates the meat well. Then stuff the carcass with the filling and pin the seams with skewers.
4. Place the duck in the sleeve, tie the ends and pierce it in several places, so it will not burst in the oven. Place the sleeve on a cold baking sheet and place in an oven preheated to 160 degrees. Bake the carcass for 2 hours. By using the presented recipe, the turkey can be kept longer - the meat will not dry out.

A poultry dish is considered a traditional decoration for the festive table. More often it is chicken, less often you can enjoy goose or duck at a holiday, and turkey is a rare guest on the tables. Why? Because housewives do not know simple recipes for preparing interesting and foreign poultry.

Choice in favor of Indian



This bird is native to South America, its ancestors are musk ducks, which peasants made pets and began to breed for food. The Indian duck is unpretentious in its maintenance, and its meat is tasty and dietary. It is suitable for those who want to lose excess weight, as well as for patients after serious illnesses during the recovery period (allowed even in the postoperative period). This meat is good for children - it is lean but tender.



It is better to take turkey duck well cleaned and cooled, rather than frozen. Before cooking, regardless of the processing method, the carcass should be doused with boiling water - then the meat will be juicy and soft. Before baking the carcass in the oven, it should be marinated and kept in the marinade for about three hours. Do not overcook, otherwise the meat will become dry.

The duck is kept in the oven for as long as the carcass weighs, with the calculation: a kilogram of meat should be baked for one hour, if the duck weighs 2 kg, it should be simmered for at least 2 hours. During cooking, it is necessary to periodically baste the duck with the resulting juice - this will avoid drying out, which happens quite often when keeping a whole carcass in the oven without additional coating.

Cooking recipes

Indo-duck carcass can be purchased at the market, and it is very easy to prepare. There are many ways to cook poultry in the oven with vegetables, in a sleeve, in a duck pot, with various fillings: buckwheat, potatoes, cabbage. Several options for simple but wonderful-tasting dishes are subject to consideration.

Indian duck stewed in sour cream



The meat prepared with this option becomes tender and juicy. The preparation itself does not take much time, so the recipe can be used every day for dinner.

To prepare the dish you will need:

5. Indian duck carcass;
6. several onions;
7. tomatoes, can be replaced with cherry variety;
8. one carrot;
9. one head of garlic;
10. a glass of sour cream;
11. salt, pepper, other spices.

The cooking sequence is as follows:

12. To begin with, you should divide the carcass into four parts (the order of dividing and forming the pieces is left to the discretion of the housewife herself - whichever is more convenient).
13. Now you need to rub the finished duck pieces with a mixture of salt and pepper.
14. Prepare the carrots by grating them on a coarse grater. Cut the onion into small squares and pass the garlic through a press. Prepared vegetables must be fried using any vegetable oil until golden brown.
15. Place the pieces of meat in the frying pan with the roasted vegetables. Add a little water to the container, taking into account the size of the carcass and the characteristics of the gas or electric stove, and simmer under the lid over low heat until almost done.
16. Once the meat is stewed, add chopped tomatoes and sour cream. It is better to use sour cream with a low fat content - this will make the meat juicy, but not fatty.
17. Keep the meat on the fire for another 15 minutes until a vegetable sauce forms, which must later be thickened during the stewing process by mixing with flour.

The resulting dish is served with any side dish - buckwheat, rice, mashed potatoes. Recipes with turkey are easy to improve. For example, in this case, the meat can be completely cooked and removed from the pan, and vegetables – zucchini, eggplant and others – can be added to the resulting sauce. Cook this side dish until the vegetables are done. Serve along with the bird, garnished with herbs.

The cooking time based on the original recipe is no more than 1.5 hours (it all depends on the weight of the carcass).

Number of servings – 6-8 pieces, depending on the carcass.

Stuffed turkey in the oven



The recipe for cooking turkey in the oven requires stocking up on the following products:

18. poultry carcass;
19. bulb;
20. lemon;
21. several juicy sweet apples;
22. garlic;
23. a handful of prunes;
24. a piece of butter.

Indotka in the oven, stuffed with prunes, is made as follows:

1. First wash and dry the carcass, rub with a mixture of salt and pepper.
2. Next, start preparing vegetables, where you should chop onions, apples, lemon and garlic. All ingredients are thoroughly mixed - this is the prepared filling for the turkey.
3. Add prunes to this minced meat and stuff the carcass with the mixture. To prevent the filling from leaking out during the cooking process, you should pierce the carcass with skewers.
4. Now you need to take a deep baking tray, grease it with oil and put the bird in it.
5. Place the baking sheet in the preheated oven for 1.5 hours (depending on the weight of the carcass) and bake at 180 degrees.
6. The rendered fat must be poured over the duck from time to time to form a golden brown crust. The dish can be served with rice or fried potatoes as a side dish.

Cooking time is 2-2.5 hours (not counting pre-soaking the carcass, which is optional and if you have free time).

Number of servings – 6-10 pieces depending on the weight of the carcass.

Cooking in a slow cooker



Indo-duck cooked in a slow cooker is a dietary dish, so people who care about their figure can use the recipe as their main diet food.

For such a dietary dish, you need to prepare the following products:

7. poultry carcass;
8. several ripe crumbly apples;
9. onion;
10. carrots;
11. salt, pepper, desired spices.

Cooking turkey in a slow cooker should proceed in the following order:

12. Wash the carcass and cut into portions, depending on the weight of the bird and the number of portions.
13. Cut the onion into half rings, carrots into rings, apples into slices. Place all ingredients on the bottom of the multicooker bowl.
14. Place pieces of meat on top and add water to the contents until half of the ingredients are laid out.
15. Depending on the model (you may need the “Baking” program), set it to the “Stewing” mode. Cook the bird with vegetables and fruits for 2 hours. You can overcook the turkey in a slow cooker - the meat will not dry out and will be just as juicy.
16. Half an hour before it’s ready, salt and pepper everything and add a bay leaf.

The meat turns out tender and juicy. This recipe can be used during a diet and eaten as a main dish, without additives as a side dish. Otherwise, you can prepare a side dish. For the presented meat, mashed potatoes or rice are suitable.

Cooking time for turkey in a slow cooker is no more than 2.5 hours (you don’t need to soak the carcass in the marinade first).

Number of servings – 6-8 pieces (can be reduced to just 4-5 servings).

Indian in the sleeve



Cooking turkey in a sleeve is a very gentle method of heat treatment. Meat cooked in its own juices is tender and juicy.

To bake a duck in a sleeve you will need the following components:

17. young Indian woman;
18. carrots, onions, tomatoes;
19. rice - approximately 300-400 g, depending on the size of the carcass;
20. half a lemon, you can use the whole fruit;
21. oil, salt, pepper, spices.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.