“Thoroughly rinse duck, dry it with paper towels and cut the wings off. Rub the duck inside and outside with salt. Transfer the duck into a separate bowl, and place it in the refrigerator overnight. The next day, take out the duck, smear it with honey and orange zest and keep it in a cool place for 3-4 hours. Then place the duck on a sheet of aluminum foil, wrap it and put it in the multicooker bowl. Press the “Menu” button, select the “Multicooker” program, adjust the temperature to 95 °C and set the cooking time to 1 hour. In a separate bowl, blend orange juice with ginger, pepper and soy sauce. Mix them, with blender. Take out the duck, remove the foil, and soak the duck in the prepared marinade and place in the multicooker bowl for another 2 hours in the same program and set cooking temperature to 85-90 °C.
How to check whether the meat is properly cooked: force the edge of the knife into the meat (for example, the joint of the leg or other part). There should be no sign of blood in the juices, which means the duck is cooked and ready to be served.”
“Thoroughly rinse duck, dry it with paper towels and cut the wings off. Rub the duck inside and outside with salt. Transfer the duck into a separate bowl, and place it in the refrigerator overnight. Next day take out the duck, smear it with honey, orange zest and keep it in a cool place for 3-4 hours. The next step is to place the duck on a sheet of aluminum foil, wrap it and put it in the multicooker bowl. Press the “Menu” button, select the “Cake” program, adjust the temperature to 130°С and set the cooking time to 3 hours (for better steaming it is better to add 100 ml of water after 1 hour).
In a separate bowl, blend orange juice with ginger, pepper and soy sauce. Take out the duck, remove the foil, soak the duck in the prepared marinade and place in the multicooker bowl for another 1 hour in the same program and under same temperature.
How to check whether the meat is properly cooked: force the edge of the knife into the meat (for example, the joint of the leg or other part). There should be no sign of blood in the juices, which means the duck is cooked and ready to be served.
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