Duck Recipes Crockpot

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CROCK POT DUCK



Crock Pot Duck image

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

1 Whole Duck (Thawed with any packets removed.)
1 Tablespoon Poultry Seasoning
1 Tablespoon Lawry's Seasoned Salt

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 CONFIT



Crock Pot Duck Confit image

Make and share this Crock Pot Duck Confit recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 15h

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 cups kosher salt
2 1/2 cups sugar
4 duck hindquarters
14 ounces duck fat, you can substitute chicken fat
extra virgin olive oil, if needed
2 garlic cloves, peeled
10 peppercorns, crushed
3 sprigs fresh thyme

Steps:

  • combine salt and sugar.
  • put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.
  • rinse the duck and soak in cold water to cover for 2 hours.
  • drain duck and put into crock pot.
  • cover with duck fat and use olive oil if needed to completely cover.
  • add garlic, pepper, thyme.
  • turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.
  • remove from crock pot, pour fat into a ceramic bowl.
  • let the duck and fat cool to room temperature.
  • store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 14789.4, Fat 1586.1, SaturatedFat 527.6, Cholesterol 1589.3, Sodium 70733.6, Carbohydrate 125.5, Sugar 124.9, Protein 0.1

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

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.

CROCK POT WOOD DUCK



Crock Pot Wood Duck image

This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Also, do not use this recipe for diving ducks such as Scaup. This has been my old stand-by wild duck recipe for many years. Enjoy!

Provided by Bone Man

Categories     Whole Duck

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 7

2 wild ducks, wood ducks, cleaned, plucked, and thoroughly rinsed
2 tablespoons butter, softened
15 ounces cream of celery soup
15 ounces chicken stock
1 teaspoon seasoning salt
1/2 cup dry white wine (chablis is good)
4 large carrots, peeled and chopped

Steps:

  • Check the ducks thoroughly for shot -- remove any shot with tweezers.
  • Place the cleaned ducks neck-up in a crock pot.
  • In a separate mixing bowl, blend the butter, soup, chicken stock, seasoned salt and wine.
  • Pour the soup blend into the crockpot, over the ducks and add in the carrots.
  • Cook on the HIGH setting for one hour and then reduce to the LOW setting for 5 more hours. Halfway through the cooking time, flip the ducks upside down. Check for tenderness at the end of the 5 hours and cook for another hour if necessary.
  • Serve with rice.
  • A TIP: If you have trouble removing the feathers after scalding the duck, then make up a blend of half parafin and half beeswax and pour a little over the duck -- let it harden for a minute and then pull the feathers off.

Nutrition Facts : Calories 789.4, Fat 53, SaturatedFat 18.8, Cholesterol 246.2, Sodium 1200.5, Carbohydrate 18.9, Fiber 2.6, Sugar 6.7, Protein 51.9

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