CROCK POT DUCK
Are you looking for an easy way to roast duck for a family or holiday dinner? Did you know you can easily make duck in your slow cooker? Our Crock Pot Duck recipe is super simple and is a snap to throw together.
Provided by Cris
Categories Main Dish
Time 6h5m
Number Of Ingredients 3
Steps:
- Mix poultry seasoning and seasoned salt together.
- Season duck liberally with mixture.
- Place a rack in your 6 quart slow cooker. Or, if you do not have a rack, make four foil balls to place in the bottom of your slow cooker to lift your duck off the bottom of the slow cooker.
- Place the duck breast side down into your slow cooker on the rack or balls.
- Cook on low for 6-8 hours or until the duck reaches the internal temperature of 170.
- If desired, place duck on a lined cookie sheet and broil on each side to crisp skin. Watch broiler carefully as to not burn skin.
CROCK POT DUCK
Definitely one of the best ways to cook a duck. See cooking times in the directions.
Provided by Jo Zimny
Categories Wild Game
Time 30m
Number Of Ingredients 10
Steps:
- 1. Tools: Slow cooker/crock pot, wire rack or aluminum foil balls or use the carrots, celery, apples or potatoes to elevate the duck inside the crock pot if you don't have a wire rack or aluminum foil you can sit the duck on. Personally I like the veggies, they make it taste better. Prepare the Duck: Remove the giblets from the duck and use elsewhere. Lay the duck on the cheese cloth making sure that it is big enough to tie on top of the duck so you can lift it out of the crock pot. Any large pieces of fat that are on the duck should be trimmed and saved, do not toss it out. Wipe the bird with a paper towel and salt and pepper it inside and out. Put a lemon/orange or apple cut in quarters along with a quartered onion inside the duck. Place your herbs inside the duck. Perhaps tie them into a bouquet garni as it will be easier to remove once the duck is cooked. Heat a non-stick pan and place the duck breast side down. Saute until the skin on the duck is lightly browned. Do both sides if you like. It isn't going to change the taste of the duck, but will make it look like it's roasted on the outside. You can also brown the duck at the end of the cooking process if you prefer, but this is easier since the duck might fall apart at the end. Get the cheese cloth put the duck on it. Lift the duck up and lower it into the crock pot. Set the duck breast side up onto the wrack/aluminum foil balls or the vegetables. Prick the skin on the breast with a fork several times to allow the fat to escape from the duck. Close the cheese cloth over the bird. Cook on high for 3 to 4 hours, or on low 6-7 hours. The internal temperature should be 185'F. If you use a wild duck it will cook faster since it has less fat. Check the fat level half way through cooking. If the fat is above the bottom of the duck ladle or skim it off with a turkey baster. Save the fat in a jar in the fridge and use it for other dishes. Remove the duck once cooked lifting it carefully to drain on a platter. --OR-- You can also put this in a 425'F oven to crisp the skin up, then drain on paper towels. Let the duck sit for at least 10-15 minutes before carving. Carve and serve. You can use left over duck for all sorts of things, be imaginative. Duck fried rice sounds good to me :) Enjoy!
SLOW-COOKER DUCK BREASTS
My husband and son are duck hunters, and I am always trying to find new ways to cook the meat. I created this slow-cooker duck breast dish a couple of years ago, and it instantly became a family favorite. The flavors of the herbs really compliment the duck. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Working in batches, place duck breasts, fat sides down, into a cold skillet. Heat pan over medium-low heat. Cook, uncovered, until browned, 15-20 minutes, pouring drippings from pan as needed. Save duck fat for another use., In a small bowl, mix together mushroom soup, white wine, onion, celery, marjoram, rosemary and pepper; pour into 6- or 7-qt. slow cooker. Place duck breasts, fat sides up, on top of soup mixture. Cook, covered, on low until meat is tender and thermometer reads 170°, 3-1/2 to 4-1/2 hours. Remove duck breasts and keep warm; skim fat from the slow cooker. Combine cold water and cornstarch; add to slow cooker. Cook until thickened, 10-15 minutes. Return duck breasts to slow cooker; heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 27g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 417mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
SLOW-COOKER WILD DUCK BREAST à L'ORANGE
Get the taste of duck delicately with orange, apple and onion. Best of all, your slow cooker does the work.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2- to 6-quart slow cooker. Pour orange juice concentrate over top.
- Cover and cook on low heat setting 8 to 10 hours or until duck is tender.
- Remove duck from slow cooker. Discard fruit and onion mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 155, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg
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