Duck stewed in pieces
Description
The dish is prepared without unnecessary complications. Cooking muscovy duck is no more difficult than cooking regular chicken, although there are some specifics. Muscovy duck meat is quite tough, so one of the best ways to prepare it is by stewing. The meat turns out more tender and juicy compared to roasting. I strongly advise against simply frying the duck, as the meat will become very tough. In this recipe, I will tell you how to do it. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Divide the meat into portion pieces and soak in cold water for about an hour. Peel the carrots and onions and wash them thoroughly.
- 2
Step 2
Cut the onion into large cubes. Grate the carrot on a coarse grater. There's no need to finely chop the vegetables, so they don't become overcooked during cooking.
- 3
Step 3
Pour sunflower oil into the multicooker bowl and heat it well. Turn on the frying mode. Add the meat first and fry until golden brown crust forms. This will take about 10 minutes. Then simmer for another 15 minutes, adding a little water. Next, add onion and carrot and fry for 5 minutes. The vegetables should soften slightly.
- 4
Step 4
Pour water into the multicooker until the meat is completely covered. Add salt and pepper. Set the stewing mode for 1.5 hours. At the end of cooking, add fresh herbs.
- 5
Step 5
Indian-style duck, braised in pieces, is ready! Place the pieces of duck and onion with carrots on a plate. Garnish with fresh herbs on top. Serve this meat with mashed potatoes and a light vegetable salad.