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Take the guesswork out of making duck and make Duck in the Slow Cooker. It’s juicy, and made with plenty of seasonings and vegetables to complete the meal.
Until I created this Slow Cooker Duck recipe, I never made duck because every recipe I saw felt too complicated. The slow cooker makes it easy while creating rich, comforting flavor. We love serving this for Christmas, Easter, or special Sunday dinners. And the scent while it cooks can’t be beat!
Key Ingredients
Duck: If you can’t find a duck at your regular grocery store, talk to the butcher to order you one or go to a specialty store like Whole Foods or Publix, and sometimes Costco.
Seasonings: We use garlic salt, Italian Seasoning, salt and pepper. Other flavors we add are orange zest, and fresh herbs. The orange complements the flavors and gives it a sweet undertone of citrus to mask the gaminess.
Keep it Moist: We add butter and chicken broth to keep the duck moist.
How to Make Slow Cooker Duck
- Season and butter the duck, then load the crockpot with veggies, broth, and citrus.
- Nestle the duck on top and slow cook until tender.
How Can I get Crispy Skin in the Slow Cooker?
The slow cooker can do many things, but it can not make crispy skin. And most slow cooker inserts are not rated for use under the oven broiler. To get crispy skin after slow cooking, simply place the duck on a sheet pan and place it in the oven under the broiler.
Tips & Variations
Chinese Duck: Swap the herbs and orange for soy sauce, garlic, ginger, and a touch of honey for a savory-sweet Chinese-style flavor.
Lemon Pepper: Swap out the orange for lemon and add plenty of freshly ground pepper.
Skip the Vegetables: If you choose to skip the vegetables, prop the duck up on foil balls to keep it from getting mushy in the cooking liquid.
Add Sweetness: You can add a teaspoon of honey to the butter for added sweetness.
How to Make Duck Gravy
If you have ever made a turkey gravy, the instructions are about the same. Pour the strained drippings into a saucepan and skim off excess fat if needed. Bring to a simmer, then whisk together 2 Tablespoons cornstarch and 2 Tablespoons cold water and stir it into the pan. Cook 1–2 minutes until thickened, then season with salt and pepper to taste.
Can a Slow Cooker Liner Be Used?
Yes, this recipe is great for a crockpot liner. You can buy them in the same section that you find plastic bags and foil, and they’re a lifesaver when it comes to clean up. It looks kind of like a shower cap, and you just line the basin of your crockpot before adding any of the food. When you’re done, just remove the liner, and you don’t have to worry about any scrubbing or soaking.
Slow Cooker Duck
Ingredients
- 4-5 lb. whole duck, giblets removed
The Butter Mixture:
- ½ cup salted butter, softened
- 1 Tbsp. orange zest
- 2 tsp. fresh parsley, chopped
- 2 tsp. fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon fresh oregano, chopped
- ½ tsp. black pepper
The Vegetable Layer
- ¼ cup salted butter, melted
- 1 large sweet onion, chopped
- 1 lb. baby red potatoes
- 1 ½ cups baby carrots
- ½ Tbsp. Italian seasoning
- 2 tsp. garlic salt
- 1 orange, sliced
- 1 cup chicken broth
- 2 Tbsp. orange juice
Instructions
- Make sure your duck is dry. Pat the duck dry with paper towels.
- Make the butter mixture: In a small bowl, combine the butter with the orange zest, parsley, thyme, salt, black pepper, and oregano until smooth and well combined.
- Coat the duck in the butter mixture. Rub the duck inside and out with the butter mixture and place a few orange slices inside the cavity of the duck. If you have leftover herbs, you can place a few in as well. Set aside. Tie the legs together loosely if needed. Don’t tie them too tight, unlike turkey or chicken the base of the bird is much wider.
- Prepare the vegetables: In a large bowl, combine the melted butter, onion, potatoes, and carrots with the Italian seasoning and garlic salt.
- Add veggies to the crockpot. In the bottom of your crockpot, place the remaining orange slices, half of the vegetable mixture, orange juice, and the chicken broth.
- Add the duck. Place the duck, breast side up, over the vegetables, and arrange the remaining vegetables around the sides of the duck. This will shield the duck from direct heat at the bottom and sides of the crockpot.
- Cook. Cover and cook on low for 6-8 hours or high for 3-4 hours. Make sure the internal temperature is 165°F before removing. You can go over 165°F, it will only become more tender the longer it cooks.
- Optional step: If you want a crispy duck skin, take the duck out and broil it in your oven on a baking sheet for 5-10 minutes or until the skin reaches your desired crispness. This step is optional.
- Rest, slice, and serve. Let the duck rest for 15-20 minutes before slicing and serving warm.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store and Reheat Duck
If you have leftover slow cooker duck, you can keep it in the refrigerator for 3-4 days. Allow the duck to cool completely (but not longer than 2 hours). Transfer it to an airtight container or resealable bag and keep it closer to the back of the refrigerator to keep it fresh longer.
Reheat gently in the oven, on the stovetop, or in the microwave with a splash of broth to keep it moist.
More Holiday Mains
Slow Cooker Holiday Ham and Slow Cooker Turkey Breast are classic favorites for feeding a crowd.
Christmas Casserole is an easy option for busy holiday mornings or weeknight dinners.
Slow Cooker Lamb, Slow Cooker London Broil, and Slow Cooker Clam Chowder round out the menu with comforting, special-occasion meals.
This sounds like a variant for the fancy French dish called duck a l’orange 🙂