Recipe duck stew in the oven and a slow cooker

Homemade duck stew is very tender and tasty. It is prepared with spices and aromatic herbs in the oven or multi-cooker.
duck stew
Duck stew can be served to the table with beans and vegetables.
Photo: Getty
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:3 minutes

Duck Stew Recipe with Nutmeg

Delicate bird fillet is added to soups or served as a main course with your favorite side dish. Harvest well with steamed vegetables.


  1. Separate the fillet from the bones and skin, cut it into large pieces.
  2. Mix the blanks with salt and spices, put them in the bowl of the slow cooker.
  3. Pour in water and set the mode of "Quenching" for 3 hours.
  4. Transfer the duck to sterilized jars and cover the dishes with plastic covers.

Keep the workpiece in the refrigerator for 2 weeks.

Homemade duck stew for the winter in the oven

Delicious toppings for sandwiches are made from canned meat.


  • ham - 1 kg;
  • salt - 15 g;
  • peppercorns - 5 pcs .;
  • bay leaf - 2 pcs .;
  • ground pepper - to taste.

How to cook:

  1. Peel the skin off the legs and cut them into slices. Grate the workpiece with salt and pepper.
  2. Put bay leaf and peppercorns on the bottom of a sterilized liter jar. Put a duck in it.
  3. Put the jar in a cold oven and cover it with a lid.
  4. Heat the oven to 200 ° C and bring the separated juice to a boil. Reduce heat to 130 ° C and cook meat for 90 minutes.

Roll up the workpiece, send it to storage in a dark and cool place.

How to cook a duck stew with onions

Poultry meat goes well with pasta, potatoes and cereals.


  • duck - 1 pc .;
  • onions - 1 pc .;
  • salt - 20 g;
  • peppercorns - 4 pcs .;
  • bay leaf - 1 pc.

Preparation Procedure:

  1. Separate the meat from the bones and skin, cut it into small pieces.
  2. Transfer the blanks to the multicooker bowl and cook them in the “Quenching” mode for 2 hours.
  3. Add diced onion, spices, salt and bay leaf to the duck. Stir products and cook them for another 1 hour.
  4. Transfer the meat to the jars and roll up.

Turn the blanks and cool.

Duck confit

Prepare a stew for the winter according to an old French recipe.


  • duck - 3 kg;
  • salt - 150 g;
  • Provence herbs - 30 g.

Stages of cooking:

  1. Remove the skin from the duck, cut it into pieces, cut off the fat.
  2. Mix the fillet with herbs and salt, send it marinated in the fridge for 24 hours.
  3. Finely chop the skin and fat, put the food on a dry frying pan. Warm them on medium heat for 15 minutes.
  4. Put in the meat in a baking dish, fill it with fat from the pan. Cook the duck for 4 hours at a temperature of 150 ° C.
  5. Separate the meat from the bones, transfer it to sterilized jars. Fill the blanks with fat and roll up.

Send the blanks to the storeroom or cellar.

Canned meat is stored in the cold for up to 6 months.

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