Composition / ingredients
Cooking method
1. Rinse ginger, peel it, grate it.
2. The duck is thoroughly washed, cut into portions, each of which is rubbed with salt, mustard and grated ginger. We leave the duck to soak in the aromas for a while.
3. After half an hour, we put the meat in the bowl of a slow cooker and fry in vegetable oil until golden brown, using the "Frying" mode.
4. Cut the carrot in half lengthwise, then cut into plates. Cut the onion into small cubes.
5. We extract the meat, and fry the prepared vegetables on the melted fat.
6. Peel the potatoes, cut into large pieces.
7. To the fried carrots and onions, spread the ruddy duck, potatoes, add paprika, salt to taste, allspice and bay leaf.
8. Fill the ingredients with water so that they are almost covered with it.
9. Select the "Quenching" program and set the time to 60 minutes.
Serve the duck on the table hot.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Bay leaf - 313 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Allspice - 263 kcal/100g
