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**Slow Cooker Duck

Slow Cooker Duck

  • Cooking Time:

    6–7 hours on Low or 3–4 hours on High
  • Servings:



1 Duck, thawed
4 Large Car­rots, peeled and coarse­ly chopped
2 Stalks of Cel­ery, chopped
2 Apples, peeled and chopped
1 tsp. Coarse Salt
1/2 tsp. Fresh­ly Ground Pep­per
Small Piece of Cheese­cloth for herbs
2 Sprigs Fresh Rose­mary
1 Small Bunch of Thyme
5 Whole Pep­per­corns
1 Bay Leaf
1 Orange
1 Medi­um Yel­low Onion, quar­tered

Slow Cook­er Duck takes some time to pre­pare, but the reward is in the final result of a beau­ti­ful bird. Enjoy!

  1. Place rack in a 6-Quart slow cook­er (or crum­ple up foil if you don’t have one.
  2. Place car­rots, cel­ery and apple on top of rack or foil.
  3. Prepar­ing duck: Remove the giblets and trim any vis­i­ble pieces of fat (can be saved if desired.)
  4. Salt and pep­per the duck inside and out.
  5. Place orange and onion inside the duck.
  6. Make a bou­quet gar­ni with the bay leaf, thyme, rose­mary and pep­per­corns and place inside the duck. (herbs tied in a small piece of cheese cloth)
  7. Set the duck breast side up over the car­rots, cel­ery and apple.
  8. Cov­er. Cook on Low for 6–7 hours or on High for 3 to 4 hours.
  9. NOTE: A wild duck will cook faster as it has less fat. Tem­per­a­ture should be 185’F.
  10. Half way through cook­ing, check the juice lev­el. If the juices are above the bot­tom of the duck, remove some of them and dis­card or set aside.
  11. When the duck is cooked, care­ful­ly remove rack from slow cook­er and trans­fer to an oven-safe dish. Duck will be fall-apart ten­der.
  12. If desired, place dish under the broil­er for a few min­utes to brown and crisp the skin (this will look more appe­tiz­ing.)
  13. Once browned, remove from oven and allow juices to set­tle for 10 min­utes before cut­ting into the duck.

Carve and serve.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”




Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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I want­i­ng to try this recipe but there’s some details I miss­ing. For instance, do you put a whole orange inside the duck or is it quar­tered or peeled or what?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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