Slow Cooker Duck Breasts Recipes

SLOW-COOKER DUCK BREASTS

Slow-Cooker Duck Breasts image

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

Ingredients

6 duck breast halves with skin (5 ounces each)
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine
1/2 cup chopped onion
1/4 cup chopped celery
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup cold water
3 teaspoons cornstarch
Hot cooked rice

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 DUCK BREAST

Slow Cooker Duck Breast image

Making slow cooker duck breast is easier than you think! With simple ingredients and quick prep, you get a delicious dinner without any fuss.

Provided by Julia

Categories Main Course

Time 1h35m

Number Of Ingredients 4

Ingredients

2 duck breasts (, large, skin on, see note 1)
salt (, to taste, see note 2)
black pepper (, to taste)
herbs of provence (, see note 3)

Steps:

Score the skin of each duck breast with a knife creating diamond-like pattern.
Turn the breasts over and season generously with salt, pepper and herbs.
Preheat large skillet/frying pan and place the duck in, skin-side down. Cook until it has released a good amount of fat and the skin is nice golden brown.
Transfer the meat, skin-side down into your slow cooker and cook on high for 1.5 hours or until to your liking (see note 4).
Serve with a side of your choice or use some of my favorite sides (see note 5).
Enjoy!

Nutrition Facts : Calories 235 kcal, Carbohydrate 1 g, Protein 38 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 146 mg, Sodium 399 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

SLOW-COOKER WILD DUCK BREAST à L'ORANGE

Slow-Cooker Wild Duck Breast à l'Orange image

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

Ingredients

2 whole wild duck breasts, cut in half and skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
2 small oranges, peeled and cut into 1/2-inch pieces
1 medium apple, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 can (6 ounces) frozen (thawed) orange juice concentrate

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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