Whole duck with apples in a slow cooker

Wash the duck, remove the skin with excess fat from the neck, thighs, cut off the tail. Now the duck can be pickled.

Put the duck on a wide dish, squeeze garlic on it through a press, pour salt and pepper. Rub garlic, salt and pepper into the carcass. Then cut the lemon in half and squeeze the juice on the duck. Pour it over the carcass from all sides, put the remains of lemon in the duck's abdomen so that it marinates better.

Put the bird breast in the marinade. Wrap the duck dish in plastic wrap, leave at room temperature for 1-2 hours. It is better, of course, to marinate the bird longer. This time is a necessary minimum.

Towards the end of pickling, cut the pre-washed apples into large slices, cut out the cores from them.

The time has passed - unwrap the duck, remove the lemons from the abdomen and put the apples tightly instead. Some of the apples should remain. If your apples are not very sour, you need to add a few slices of lemon.

Sew up the carcass with thick threads. On top of the carcass, also put apples tightly and sew up. Now the duck needs to be lubricated with olive oil - thoroughly, from all sides. This is necessary so that the finished duck has a crust.

Pour olive oil into the bowl of the slow cooker, lubricate the bottom and walls of the bowl well so that the duck does not burn. Put the prepared carcass in the bowl (on the back). Turn on the "Multi-cooker" mode (130 degrees Celsius) for 30 minutes. If this mode is not in your slow cooker, use "Baking".

After 30 minutes, drain the excess fat, turn the duck over, add a little fat from the drained so that the duck does not stick to the bottom of the bowl and does not burn. Add the remaining apples. Turn on the same mode again for 30 minutes.

The duck is ready and can be served to the table, garnished with herbs and fruits/vegetables.

Bon appetit! And happy holidays!