Wash the duck thoroughly and remove any excess fat. Cut the meat into small pieces.

Peel the garlic. Grate it finely or press it through a garlic press. Rub the duck pieces with salt and garlic.

Mix the spices in a deep bowl. To prepare this dish, you can use dill seeds, basil, cumin, barberry, paprika, bay leaves, black pepper, parsley, and marjoram. The composition can be adjusted to taste.

Place the meat in the multicooker bowl. Sprinkle each layer of meat generously with seasoning.

Take a cotton or linen towel. Wet it with water and wring it out, then cover the meat with the damp towel. Sprinkle the towel with vinegar. A few drops are enough.

Place a weight on top of the meat. This can be a plate of the right diameter or a small container filled with water. In this way, the duck meat is marinated at room temperature for about 24 hours. Then remove the weight, cover the dish with meat with a lid, and place it in the refrigerator for a day or two.

After marinating, place the dish with the duck in the multicooker. Set the "Fry" mode for 20 minutes. Turn the meat periodically with a wooden spatula. At the end of frying, select the "Porridge" mode for 40 minutes. This heat treatment ensures that the seasoned duck is not overcooked, but becomes tender and juicy.

The prepared meat is placed on a shared platter or divided among plates. The seasoned duck is served with fresh vegetables and greens. Eggplant, zucchini, tomatoes, peppers, and oven-baked potatoes are perfect accompaniments to duck.