Duck legs in a slow cooker

1. Duck legs are thoroughly washed under running water, then dried with paper towels. If there are remnants of plumage in some places, we remove them with tweezers.

2. Pour soy sauce and liquid honey into a deep bowl. If the honey is not liquid, it should be pre-melted in a microwave oven.

3. Peel the garlic, crush each clove with the handle of a knife, only after that finely chop. Put the garlic in the marinade.

4. Also add ginger powder, cinnamon, pepper and salt to taste. Now the marinade needs to be warmed up. It is better to do this in a microwave oven or in a water bath.

5. Carefully coat the duck legs with warm marinade, then put them in a bowl, pour the remaining marinade. Cover the bowl with a lid, send it to the refrigerator for 6 hours.

6. Well, now, after the specified time, select the "Frying" program. When the bowl of the slow cooker is well heated, we put the hams into it, fry for 15-20 minutes. In the process, we turn the legs over a couple of times with a spatula. We achieve a uniform golden crust.

7. When the desired intensity of the crust is reached, pour the remnants of the marinade into the multivaki bowl, top up with hot water. At this stage, you can additionally add salt and pepper to the dish.

8. Change the mode to "Quenching", close the lid and simmer the ham for 50 minutes. After the specified time, the meat is fully cooked.

Duck legs can be served on the table with fresh vegetables or with lots of greens. As an option, spinach is perfect.

Bon appetit!