Tender Slow Cooker Duck

Unlock the secret to an effortlessly gourmet meal with this Slow Cooker Crockpot Duck recipe. Imagine succulent, fall-off-the-bone tender duck, perfectly cooked and infused with rich, aromatic flavors, all achieved with minimal fuss. Your slow cooker transforms this often-intimidating poultry into a culinary masterpiece, filling your kitchen with an enticing aroma that promises a truly special dining experience. This recipe is designed for ease, making sophisticated duck dishes accessible to every home chef. Whether you’re planning a festive holiday feast for Thanksgiving or Christmas, or simply craving an elevated weeknight dinner, this slow cooker duck delivers impressive results with unbeatable convenience. Prepare to delight your family and guests with a dish that tastes like it took hours of complex preparation but was, in reality, a breeze to make.

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What it Tastes Like

Duck meat offers a culinary experience unlike any other poultry. It’s celebrated for its distinctive, rich flavor profile, which can vary subtly depending on the duck’s diet and preparation methods. Unlike chicken or turkey, duck typically boasts a deeper, more robust taste that hints at its wilder origins.

• Rich and Savory: The most prominent characteristic of duck is its unparalleled richness and depth of flavor. It’s often described as tasting like a darker, more intensely flavored version of chicken, but with unique notes that stand on their own. This richness comes from its higher fat content and dense muscle fibers.
• Subtly Gamey: While not as intensely gamey as some wild game, duck does possess a slight gamey undertone that many connoisseurs appreciate. This gives it a sophisticated edge, distinguishing it from more common poultry. For those new to duck, this characteristic adds an intriguing complexity.
• Luxuriously Fatty: Duck is naturally fattier than chicken or turkey, and this fat is a major contributor to its incredible flavor and juiciness. When slow-cooked, this fat renders beautifully, basting the meat and ensuring every bite is moist and tender. Don’t fear the fat; it’s where much of the magic happens!
• Sweet Undertones: Depending on how it’s prepared, duck can reveal surprising sweet undertones. These often emerge when paired with fruit-based sauces, glazes, or aromatic spices like cinnamon or orange zest, creating a delightful balance against its inherent richness.
• Remarkably Versatile: Despite its distinct flavor, duck is incredibly versatile. It harmonizes wonderfully with a wide range of ingredients, from sweet fruits and bold spices to earthy root vegetables and tangy citrus. This adaptability makes it suitable for numerous culinary traditions and flavor combinations.

In essence, duck offers a luxurious and flavorful alternative to your usual poultry, promising a memorable meal every time.

Why Choose Slow Cooker Duck?

While duck might seem like a dish reserved for professional chefs or special occasions, the slow cooker demystifies the process, making it accessible and foolproof. Opting for a slow cooker method offers several distinct advantages, ensuring your duck is perfectly cooked every time.

• Unmatched Tenderness: The gentle, low heat of a slow cooker works wonders on duck meat. It slowly breaks down connective tissues and renders the fat, resulting in incredibly tender meat that practically falls off the bone. This method prevents the duck from drying out, which can be a common challenge with other cooking techniques.
• Effortless Preparation: One of the biggest appeals of slow cooking is the minimal hands-on time required. After a quick initial prep and seasoning, simply set your slow cooker and let it work its magic. This frees you up to focus on other tasks, making it ideal for busy weekdays or when entertaining.
• Flavor Infusion: Slow cooking allows the duck to simmer in its own juices and the added broth, deeply infusing the meat with the flavors of your chosen herbs and spices. The enclosed environment locks in moisture and aromatic compounds, leading to a more intensely flavored final dish.
• Perfect for Holidays: During bustling holiday seasons like Thanksgiving or Christmas, oven space is often at a premium. Using a slow cooker for your duck frees up your oven for roasted vegetables, casseroles, or other festive dishes, streamlining your meal preparation.
• Consistent Results: The controlled environment of a slow cooker ensures consistent, even cooking. You don’t have to worry about hot spots or uneven doneness, guaranteeing a beautifully cooked duck with a reliable outcome every single time.

Embracing the slow cooker for your duck means less stress, more flavor, and consistently tender results, proving that gourmet dining can indeed be simple.

How to Shop for the Best Duck

Selecting a high-quality duck is the first step towards a truly delicious meal. Knowing what to look for at the butcher or grocery store can make all the difference. Here are some key tips for choosing the freshest and best duck:

• Visual Inspection: Begin by examining the duck’s appearance. Look for a bird with a firm, plump body, indicating well-developed muscle and good fat content. The skin should be smooth, unblemished, and free from any visible cuts, bruises, or discoloration. A healthy duck will have an appealing, uniform look.
• Skin and Fat Color: Pay close attention to the color of the skin. It should be evenly colored, typically a pale creamy yellow or white, without any dark spots or patches. The underlying fat, which is crucial for flavor and moisture, should also be creamy white or a very pale yellow, suggesting good quality and freshness.
• Size Matters: Ducks are available in various sizes, usually ranging from smaller birds (around 4-5 pounds) to larger ones (over 6 pounds). Consider how many people you’ll be serving and what your slow cooker can comfortably accommodate. A larger duck might require a longer cooking time or a larger slow cooker.
• Packaging and Freshness: Always check the packaging. Ducks that are vacuum-sealed or tightly wrapped in heavy-duty plastic will maintain their freshness longer and prevent any leakage in your shopping cart. Avoid packages that are torn or show signs of freezer burn if you’re buying a frozen duck.
• Source and Quality Labels: If possible, look for labels that provide information about the duck’s origin and how it was raised. Some consumers prefer ducks that are raised without antibiotics or added hormones, and many brands now offer this transparency. Selecting a duck from a reputable source often correlates with better flavor and texture.

By following these guidelines, you can confidently choose a duck that will contribute to a wonderfully rich and tender slow-cooked meal.

Essential Spices and Seasonings

The right blend of spices can elevate your slow cooker duck from delicious to extraordinary. While a high-quality poultry rub works wonderfully, creating your own custom blend allows you to tailor the flavors to your preference. Here’s a classic combination that complements duck beautifully:

• Garlic Powder: A fundamental flavor enhancer, garlic powder adds a warm, savory depth that pairs perfectly with the richness of duck. It’s less pungent than fresh garlic but provides a consistent, mellow garlic flavor throughout the meat.
• Smoked Paprika: This spice is a game-changer for duck. Smoked paprika imparts a beautiful reddish hue and a deep, smoky flavor that complements the gamey notes of duck without overpowering them. If you don’t have smoked paprika, regular sweet paprika can be used for color and a mild pepper flavor, but you’ll miss the smoky depth.
• Onion Powder: Similar to garlic powder, onion powder provides a savory, aromatic base. It rounds out the flavor profile, adding a subtle sweetness and depth that is essential for a well-seasoned bird.
• Poultry Seasoning: This blend often contains a mix of sage, thyme, rosemary, marjoram, and nutmeg. It’s a classic choice for poultry, offering a balanced herbaceousness that is particularly well-suited to duck’s rich character. It adds a traditional, comforting aroma and taste.
• Salt and Pepper: The cornerstones of any good seasoning. Coarse salt helps to draw out moisture and crisp the skin (if finished in the oven), while freshly ground black pepper adds a sharp, aromatic kick that awakens the palate. Always season generously to taste.

This spice blend creates a savory foundation, but don’t hesitate to experiment with other aromatics like fresh rosemary or thyme stuffed into the cavity for an added layer of flavor.

Step-by-Step: How to Make Slow Cooker Crockpot Duck

Crafting a tender and flavorful slow cooker duck is surprisingly straightforward. Follow these simple steps for a truly memorable meal. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Prepare the Duck: Start by thoroughly patting the whole duck dry with paper towels. This crucial step helps the seasonings adhere better and can contribute to crispier skin if you choose to finish it in the oven. Reach into the inner cavity and remove any giblets or neck, reserving them for stock or gravy if desired.
2. Oil the Duck: Lightly drizzle the entire exterior of the duck with olive oil. The oil acts as a binder for your spices and helps to conduct heat evenly, promoting browning and a richer flavor.
3. Season Generously: Now for the flavor! Apply your chosen spice blend generously over the entire duck, ensuring you rub the spices thoroughly into the skin. Don’t forget to season the cavity as well. If using optional fresh herbs like rosemary or thyme sprigs and a halved lemon, stuff them into the cavity at this stage for added aromatic depth.
4. Prepare the Slow Cooker: Pour about 1 cup of chicken or vegetable broth into the bottom of your slow cooker. This liquid creates a moist environment, preventing the duck from drying out and contributing to the tender results. Carefully place the seasoned duck into the slow cooker. Ensure your slow cooker is large enough to comfortably hold the duck. (A 7-quart slow cooker is typically suitable for a 4.5-6 pound duck).
5. Slow Cook to Perfection: Secure the lid tightly on the slow cooker. Set your slow cooker to “Low” for 6-8 hours or “High” for 3-4 hours. The goal is fork-tender meat, where the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. While the duck may reach the safe internal temperature sooner, continuing to cook for the full recommended time on low ensures that incredible, fall-off-the-bone tenderness you’re looking for.

Once cooked, be extremely careful when removing the duck, as it will be incredibly tender and prone to falling apart. Use sturdy tongs and a slotted spoon to carefully lift it onto a carving board.

The Distinctive Color of Cooked Duck

When you serve slow-cooked duck, you’ll immediately notice its rich, dark color, which sets it apart from other poultry like chicken or turkey. This isn’t an indicator of being undercooked but rather a natural characteristic of the meat.

Cooked duck meat typically ranges from a deep reddish-brown to a rich, dark brown. This coloration is primarily due to the higher concentration of myoglobin in duck muscles. Myoglobin is a protein that stores oxygen, and it’s more abundant in muscles that are used frequently. Ducks are waterfowl with active lifestyles, constantly using their leg and thigh muscles for swimming, walking, and flying. This increased muscle activity demands more oxygen, leading to a higher myoglobin content and, consequently, darker meat.

In contrast, chickens and turkeys, especially the breast meat, are “white meat” because their muscles are less active and contain less myoglobin. While duck breast meat is generally leaner than leg and thigh meat, it will still appear darker than chicken breast when cooked, retaining its distinctive reddish hue even when fully done.

So, when you see that beautiful, dark meat in your slow-cooked duck, rest assured that it’s not only perfectly cooked but also a testament to its unique biological makeup and robust flavor.

Cook Time and Doneness

Slow cooking is all about patience, and duck thrives in this low-and-slow environment. The extended cooking time ensures maximum tenderness and flavor development. For a whole duck, you can expect the following approximate cooking times:

• On Low: Cook for 6-8 hours. This longer duration at a lower temperature is ideal for breaking down tough connective tissues and rendering fat, resulting in incredibly succulent, fall-off-the-bone meat.
• On High: Cook for 3-4 hours. While faster, cooking on high still provides tender results, though the meat might not be quite as “melt-in-your-mouth” as duck cooked on low.

It’s important to note that your duck will likely reach a safe internal temperature before these timeframes. The extended cooking is primarily for achieving that desirable tender texture, rather than just reaching food safety. Always use these times as a guide, and prioritize the internal temperature check for doneness, but aim for the longer end of the spectrum on low heat if extreme tenderness is your goal.

How to Tell When Your Duck is Perfectly Cooked

Ensuring your duck is properly cooked is vital for both safety and enjoyment. While visual cues and cooking times offer a good starting point, the most reliable way to determine doneness is by checking the internal temperature.

• Use a Meat Thermometer: For whole duck, the internal temperature should reach 165°F (74°C) in the thickest part of the meat, typically the thigh, without touching the bone. A reliable meat thermometer is your best friend here. Insert the probe into several spots to confirm even cooking.
• Fork-Tender Test: Beyond temperature, the meat should be incredibly tender. When gently prodded with a fork, the meat should easily pull away from the bone. If it resists, it needs more time in the slow cooker.
• Juices Run Clear: Pierce the thickest part of the duck with a knife or skewer. The juices that run out should be clear, not pink or cloudy. This indicates that the meat is thoroughly cooked.

By combining these methods, you can be confident that your slow cooker duck is not only safe to eat but also boasts that melt-in-your-mouth texture you desire.

Creative Substitution and Flavor Ideas

While the basic spice blend offers a fantastic foundation, duck’s versatility allows for a wide array of flavor explorations. Don’t hesitate to experiment with different seasonings to create a dish that perfectly suits your palate or matches a particular cuisine theme.

• Cajun Seasoning: For a vibrant, spicy kick, a good quality Cajun seasoning blend can transform your duck. Its mix of paprika, cayenne, garlic, onion, and various herbs adds a robust, zesty flavor that stands up well to duck’s richness.
• Creole Seasoning: Similar to Cajun but often with more emphasis on herbs and less on heat, Creole seasoning provides a complex, savory profile with notes of garlic, onion, and various peppers. It’s perfect for a Southern-inspired duck dish.
• Thyme: Earthy, slightly minty, and subtly floral, thyme is a classic pairing for poultry. Its delicate aroma infuses the duck with a comforting, rustic flavor. Use fresh sprigs in the cavity or dried thyme in your rub.
• Rosemary: With its distinct pine-like aroma and pungent flavor, rosemary adds a sophisticated, aromatic element. It’s particularly good with fatty meats like duck, cutting through the richness with its herbaceous freshness. Fresh rosemary sprigs are excellent for stuffing.
• Sage: Offering a warm, savory, and slightly peppery flavor, sage is another traditional poultry herb. It brings a comforting, slightly woodsy note that complements the duck beautifully, especially in cooler months.
• Bay Leaves: These contribute a subtle yet essential aromatic depth to the cooking liquid. They release a mild, slightly bitter, and herbaceous flavor that enhances the overall savory profile of the duck.
• Cinnamon: A small touch of cinnamon can provide a unique and surprisingly warm, sweet undertone that pairs incredibly well with duck, particularly when aiming for a more exotic or autumnal flavor. It’s often found in Chinese Five-Spice powder, which is also excellent with duck.
• Allspice: Offering warm and slightly sweet flavors reminiscent of cloves, nutmeg, and cinnamon, allspice is another excellent addition for a rich and complex spice rub. It evokes a hint of Caribbean or festive flavors.
• Orange or Citrus Zest: Grated zest from an orange, lemon, or even lime can provide a burst of bright, tangy freshness that beautifully balances the rich meat. Citrus notes cut through the fat, lifting the overall flavor profile.
• Chili Flakes: If you enjoy a hint of heat to awaken the palate, a modest sprinkle of chili flakes can add a pleasant warmth without overwhelming the dish. Adjust the quantity to your preferred spice level.

Don’t be afraid to mix and match these ideas to discover your perfect slow-cooked duck flavor!

Mastering the Carve for Elegant Presentation

Carving a whole duck might seem daunting, but with a sharp knife and a bit of practice, you can achieve a beautiful presentation. After allowing the duck to rest, follow these steps to expertly carve your slow-cooked masterpiece:

1. Remove Legs and Thighs: Place the duck on a sturdy carving board. Begin by separating a leg and thigh from the body. Hold the leg firmly and gently pull it away from the body. Use a sharp carving knife to cut through the joint that connects the leg to the body. You should feel the knife slide through easily. Repeat this process for the other leg and thigh. If desired, you can separate the drumstick from the thigh by cutting through the joint.
2. Separate the Wings: Next, gently pull each wing away from the body. Using your knife, cut through the joint where the wing meets the body. Wings are often less meaty but can be served as a separate portion or reserved for stock.
3. Slice the Breast: Locate the breastbone running down the center of the duck. Make a long, clean cut along one side of the breastbone, guiding your knife down and around the rib cage until you can separate the entire breast half from the bone. Place the breast skin-side up on the carving board. Slice it against the grain into desired thickness (typically ¼ to ½-inch slices). Repeat this process for the other side of the breast.

Arrange the carved meat on a warm platter, ready to be served with your delicious gravy and accompanying side dishes.

Achieving Crispy Skin After Slow Cooking

The slow cooker excels at producing incredibly tender and juicy duck meat that truly falls off the bone. However, due to the moist, enclosed cooking environment, the skin will inevitably be soft rather than crispy. If you crave that delightful contrast of tender meat and crackling skin, there’s an easy post-slow-cooking step to achieve it.

Once your duck has finished slow cooking and reached its optimal internal temperature and tenderness, carefully transfer it from the slow cooker to a sturdy baking sheet. Make sure to drain any excess liquid from the duck’s cavity.

To crisp the skin:

• Broil Method: Preheat your oven’s broiler to high. Place the baking sheet with the duck on an upper rack, ensuring it’s not too close to the broiler element (typically 6-8 inches away). Broil for approximately 5 minutes, or until the skin turns a rich golden brown and becomes visibly crispy. Watch it closely, as broilers can quickly burn food.
• High Heat Roast Method: Alternatively, you can preheat your oven to a higher temperature, such as 400-425°F (200-220°C). Roast the duck for 10-15 minutes, or until the skin is beautifully golden and crisp. This method offers slightly more control than broiling.

Whichever method you choose, remember to monitor the duck constantly to prevent burning. This extra step takes only a few minutes but dramatically enhances the texture of your slow-cooked duck, adding that desirable crispy element to complement the succulent meat.

Crafting a Rich Duck Gravy

One of the many benefits of slow cooking duck is the incredible liquid gold left behind in the pot: the duck drippings. These flavorful juices, a combination of rendered duck fat, broth, and concentrated seasonings, are the perfect base for an unctuous homemade gravy that will elevate your entire meal. Don’t let them go to waste!

After you carefully remove the cooked duck from the slow cooker, you’ll find a flavorful mixture of duck fat and broth at the bottom. This is precisely what you need to create a rich gravy.

Here’s how to do it (you can adapt our Turkey Gravy From Drippings recipe using your duck drippings):

• Separate the Fat: Carefully pour the drippings from the slow cooker into a fat separator or a heatproof measuring cup. Allow the fat to separate and rise to the top. Skim off about 2-3 tablespoons of the rich duck fat and set aside.
• Make a Roux: In a saucepan over medium heat, melt the reserved duck fat. Whisk in an equal amount of all-purpose flour (e.g., 2-3 tablespoons flour for 2-3 tablespoons fat). Cook, whisking constantly, for 1-2 minutes until a smooth, light brown roux forms. This roux will thicken your gravy and add a nutty flavor.
• Add Liquid: Gradually whisk in the remaining duck broth from the slow cooker. You might also need to add extra chicken or vegetable broth if you desire a thinner gravy or more volume. Continue to whisk as the gravy comes to a simmer, allowing it to thicken.
• Season and Finish: Taste the gravy and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or even a dash of poultry seasoning. For an extra touch of flavor, consider whisking in a splash of dry sherry or red wine. Cook until the gravy reaches your desired consistency, smooth and rich.

This homemade duck gravy will perfectly complement your tender slow-cooked duck, adding another layer of savory deliciousness to every bite.

The Importance of Resting Your Duck

Just like any well-cooked roast chicken or cut of steak, allowing your slow-cooked duck to rest after it comes out of the pot is a critical step that ensures maximum juiciness and flavor. Skipping this simple step can lead to a dry, less satisfying meal, despite all your careful cooking.

Here’s why resting is non-negotiable for perfectly tender duck:

• Juice Redistribution: During the cooking process, especially at higher temperatures (even if briefly, like during a broil for crispy skin), the heat causes the muscle fibers to contract and push the internal juices towards the center of the meat. If you slice into the duck immediately, these juices will simply spill out onto your carving board, leaving the meat dry and less flavorful. Resting allows these juices to redistribute evenly throughout the meat, re-saturating the muscle fibers.
• Enhanced Tenderness: Resting gives the meat fibers a chance to relax after the intense cooking process. When the fibers relax, they reabsorb the circulating juices, making the duck more tender and succulent. Cutting into tense, hot meat can make it feel tougher than it actually is.
• Temperature Equilibrium: While the slow cooker provides even heat, the very center of the duck might still be slightly warmer than the outer layers right after cooking. Resting allows the heat to equalize throughout the meat, ensuring a consistent temperature and texture from edge to center when you finally slice it.
• Deeper Flavor Development: As the juices redistribute, so do the flavors. Resting allows all the spices and natural duck flavors to meld and intensify, resulting in a more complex and satisfying taste experience.
• Easier Slicing: When the meat has rested and its fibers have relaxed, its structure firms up slightly. This makes it significantly easier to carve clean, precise slices without the meat tearing apart or losing its shape, leading to a much more appealing presentation.

For a whole slow-cooked duck, allow it to rest, loosely tented with foil, for at least 15-20 minutes before carving. This small investment of time will pay off handsomely in a juicier, more tender, and more flavorful duck.

Storage Tips for Leftovers

Properly storing leftover slow cooker duck is essential for maintaining its quality and ensuring food safety. With its rich flavor, duck leftovers can be just as enjoyable as the initial meal if handled correctly.

• Cool Promptly: After your meal, allow the duck to cool down to room temperature within two hours. Do not leave it out for longer, as this can encourage bacterial growth.
• Airtight Container: Once cooled, transfer the duck meat (separated from bones if desired) into an airtight container. This prevents air exposure, which can dry out the meat and lead to spoilage.
• Refrigeration: Store the tightly covered and sealed container in the refrigerator. Cooked duck will remain fresh and safe to eat for up to 3-4 days. Beyond this timeframe, the quality and safety of the meat may start to degrade, so it’s best to consume it within this window.
• Consider Gravy Separately: If you have leftover gravy, store it in a separate airtight container in the refrigerator. Gravy typically has a similar shelf life to the meat.

By following these simple storage guidelines, you can enjoy your delicious slow-cooked duck leftovers for several days to come.

Reheating for Optimal Flavor and Texture

Reheating duck requires a gentle approach to prevent it from becoming dry or tough. The goal is to warm it through evenly while preserving its succulent texture and rich flavor. Avoid harsh, high heat whenever possible.

• Oven or Air Fryer (Recommended): This method is ideal for reheating larger portions or if you want to crisp the skin again. Preheat your oven to a low temperature, around 300°F (150°C). Place the duck meat (or entire pieces) in an oven-safe dish, possibly with a splash of broth or water to add moisture, and cover it loosely with foil. Reheat for 15-25 minutes, or until warmed through. In an air fryer, use a similar low temperature (around 275-300°F / 135-150°C) for 8-15 minutes, checking periodically. The foil helps retain moisture in the oven, and the air fryer’s convection heat can help crisp any skin.
• Stovetop (For Sliced Meat): For smaller, sliced portions of duck, the stovetop can be effective. Place the duck in a pan over medium-low heat. Add a tablespoon or two of broth or water to the pan, and cover it with a lid to trap steam and retain moisture. Heat gently, turning occasionally, until the duck is warm throughout. This usually takes 5-10 minutes.
• Microwave (Use with Caution): While the quickest method, the microwave is generally not recommended for reheating duck as it can lead to uneven heating and a rubbery, dry texture. If you must use it, reheat in short 30-second intervals at a lower power setting, stirring or flipping the duck between intervals, until just warm. Avoid overcooking.

No matter the method, aim for gentle, gradual heating to bring your duck back to its delicious best without sacrificing its tenderness.

Freezing Duck for Future Meals

Slow cooker duck is an excellent candidate for freezing, allowing you to enjoy a gourmet meal with minimal effort at a later date. Proper freezing techniques ensure the duck maintains its quality and flavor for an extended period.

• Portioning: It’s best to portion the cooked duck meat into single-serving or meal-sized amounts before freezing. This makes thawing and reheating more convenient. You can remove the meat from the bones and slice it, or freeze smaller pieces like legs and thighs whole.
• Airtight Packaging: To prevent freezer burn and preserve moisture, wrap the duck tightly. Start by wrapping individual portions in plastic wrap, then place them in heavy-duty freezer bags (removing as much air as possible) or airtight freezer-safe containers. If freezing with gravy, freeze the gravy separately or ensure the duck is submerged in it within the container.
• Freezer Duration: Properly wrapped and stored, cooked duck can be kept in the freezer for 2-3 months. Beyond this, it will still be safe to eat, but the quality, texture, and flavor may start to diminish.
• Thawing: The safest way to thaw frozen duck is in the refrigerator overnight. Place the wrapped duck on a plate or in a shallow dish to catch any condensation. For quicker thawing, you can use the cold water method (sealed bag in cold water, changing water every 30 minutes) or the defrost setting on your microwave, though the latter is best if you plan to cook it immediately.

Having a stash of slow-cooked duck in your freezer means you’re always just a short reheat away from a delicious, comforting meal.

More Delicious Slow Cooker Main Dish Recipes

If you love the ease and delicious results of slow cooking, explore these other fantastic main dish recipes that utilize your Crockpot to its full potential:

• Slow Cooker Crockpot Cornish Hens
• Slow Cooker Crockpot Bone In Turkey Breast
• Slow Cooker Crockpot Spiral Ham
• Slow Cooker Crockpot Oxtail
• Slow Cooker Crockpot Neck Bones
• Slow Cooker Crockpot Turkey Necks
• Slow Cooker Crockpot Gumbo

Perfect Side Dishes to Pair With Duck

A beautifully cooked duck deserves equally delicious accompaniments. Here are some slow cooker side dishes that perfectly complement the rich flavors of your Crockpot duck:

• Slow Cooker Crockpot Collard Greens
• Slow Cooker Crockpot Glazed Carrots
• Slow Cooker Crockpot Cheesy Potatoes
• Slow Cooker Crockpot Black Eyed Peas
• Slow Cooker Crockpot Make Ahead Mashed Potatoes

Slow Cooker Crockpot Duck Recipe

Brandi Crawford

This Slow Cooker Crockpot Duck is succulent, tender, and cooked to perfection without any fuss. Let your Crockpot work its magic as rich aromas fill your kitchen thanks to an easy recipe with gourmet taste and minimal effort. Serve this dish for holidays, Thanksgiving, Christmas, or whenever you need an elevated meal.

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Prep Time: 20 mins

Cook Time: 4 hrs

Total Time: 4 hrs 20 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 10 servings

Calories: 635 kcal

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Equipment

• Slow Cooker
• Meat Thermometer

Ingredients

• 4.5-6 pound whole duck (Ensure the giblets have been removed.)
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (Regular paprika is fine.)
• 1 teaspoon onion powder
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup broth (Chicken or vegetable broth.)

Optional Fresh Herbs

• 3-4 thyme sprigs
• 2-3 rosemary sprigs
• ½ fresh lemon (Sliced in half.)

Instructions

1. Pat the duck dry thoroughly. Remove all contents (giblets, neck) from the inner cavity.
2. Drizzle the duck generously with olive oil, ensuring it’s evenly coated to help the seasonings adhere.
3. Season the entire duck generously with your chosen spice blend, rubbing the spices into the skin to create a flavorful crust. If using, stuff the optional fresh thyme sprigs, rosemary sprigs, and lemon halves into the inner cavity of the duck for added aroma and flavor. Ensure the duck is completely covered with spices, adding more if necessary to achieve full coverage.
4. Pour 1 cup of broth (chicken or vegetable) into the bottom of your slow cooker. Carefully place the seasoned duck into the slow cooker. Note: A 7-quart slow cooker is typically recommended for a 4.5-6 pound duck to ensure adequate space.
5. Place the lid securely on the pot. Slow cook on “Low” for 6-8 hours or on “High” for 3-4 hours. The internal temperature should reach 165 degrees Fahrenheit (74°C) in the thickest part of the meat (typically the thigh), without touching the bone. Always use a meat thermometer to verify doneness. While the duck will likely reach a safe internal temperature to eat before the full suggested timeframes, continue cooking for the longer duration on low heat if you are looking for incredibly tender, fall-off-the-bone meat.
6. Exercise extreme caution when removing the cooked duck from the pot. The slow cooking process produces exceptionally tender meat that may easily fall apart if not handled gently during removal. Use sturdy tongs or a large slotted spoon to transfer it to a carving board.
7. Allow the duck to rest on a carving board for a minimum of 15-20 minutes, loosely tented with foil, prior to slicing. This crucial resting period allows the juices within the meat to redistribute, ensuring a tender and flavorful final product. Slicing too soon will result in a drier duck.
8. Note for Crispy Skin: If you prefer crispy skin, once the duck has finished slow cooking and has rested, you can transfer it to a baking sheet. Place it under the oven broiler for approximately 5 minutes, or until the skin becomes golden brown and crispy. Watch it very closely to prevent burning.

Notes

• The addition of broth in this recipe is particularly helpful if you plan to make homemade gravy using the flavorful drippings. If you choose not to add broth, consider placing a rack at the bottom of the slow cooker and resting the duck on top of it. This prevents the duck from sitting directly in its rendered fat, which can result in over-browning or an overly greasy texture during slow cooking.
• You can successfully cook just a duck breast using these same instructions. Simply adjust the cooking time; a duck breast will typically take about half the time of a whole duck. Cook it until it reaches an internal temperature of 165°F (74°C) using a meat thermometer.
• It’s important to remember that using the slow cooker primarily aims for soft, incredibly tender, fall-off-the-bone meat. Due to the moist and enclosed cooking environment, achieving crispy skin directly in the slow cooker is challenging.
• As mentioned in the instructions, if crispy skin is desired, after the duck has slow-cooked, you can transfer it to a sheet pan. Then, place it under the oven broiler for about 5 minutes, or until the skin crisps to your liking. Always keep a close eye on it to prevent burning.

Nutrition

Serving: 0.5 pound

Calories: 635 kcal

Carbohydrates: 1g

Protein: 26g

Fat: 59g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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