Slow Cooker Duck
This slow cooker duck is tender and juicy, making it the perfect show-stopping centerpiece for your holiday tablescape. This whole duck is coated in a citrus herb butter before being slow-roasted with winter vegetables.
Servings: 6
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.
Notes
If your duck came with an orange glaze packet, use it! Heat it according to package instructions and apply it after its done cooking, just brush or pour it over the duck. If you choose to broil the duck add the orange glaze packet after broiling.
Oven Directions:
You can roast the duck in the oven. Preheat your oven to 350°F and place your duck into a roasting pan or casserole dish. Cook your duck for 30 minutes per pound.
Nutrition
Calories: 1508kcal | Carbohydrates: 19g | Protein: 37g | Fat: 142g | Saturated Fat: 55g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 62g | Trans Fat: 1g | Cholesterol: 292mg | Sodium: 1720mg | Potassium: 1135mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5749IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 9mg
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