CROCK POT DUCK
Definitely one of the best ways to cook a duck. See cooking times in the directions.
Provided by Jo Zimny
Categories Wild Game
Time 30m
Number Of Ingredients 10
Steps:
- 1. Tools: Slow cooker/crock pot, wire rack or aluminum foil balls or use the carrots, celery, apples or potatoes to elevate the duck inside the crock pot if you don't have a wire rack or aluminum foil you can sit the duck on. Personally I like the veggies, they make it taste better. Prepare the Duck: Remove the giblets from the duck and use elsewhere. Lay the duck on the cheese cloth making sure that it is big enough to tie on top of the duck so you can lift it out of the crock pot. Any large pieces of fat that are on the duck should be trimmed and saved, do not toss it out. Wipe the bird with a paper towel and salt and pepper it inside and out. Put a lemon/orange or apple cut in quarters along with a quartered onion inside the duck. Place your herbs inside the duck. Perhaps tie them into a bouquet garni as it will be easier to remove once the duck is cooked. Heat a non-stick pan and place the duck breast side down. Saute until the skin on the duck is lightly browned. Do both sides if you like. It isn't going to change the taste of the duck, but will make it look like it's roasted on the outside. You can also brown the duck at the end of the cooking process if you prefer, but this is easier since the duck might fall apart at the end. Get the cheese cloth put the duck on it. Lift the duck up and lower it into the crock pot. Set the duck breast side up onto the wrack/aluminum foil balls or the vegetables. Prick the skin on the breast with a fork several times to allow the fat to escape from the duck. Close the cheese cloth over the bird. Cook on high for 3 to 4 hours, or on low 6-7 hours. The internal temperature should be 185'F. If you use a wild duck it will cook faster since it has less fat. Check the fat level half way through cooking. If the fat is above the bottom of the duck ladle or skim it off with a turkey baster. Save the fat in a jar in the fridge and use it for other dishes. Remove the duck once cooked lifting it carefully to drain on a platter. --OR-- You can also put this in a 425'F oven to crisp the skin up, then drain on paper towels. Let the duck sit for at least 10-15 minutes before carving. Carve and serve. You can use left over duck for all sorts of things, be imaginative. Duck fried rice sounds good to me :) Enjoy!
CROCK POT DUCK CONFIT
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
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
DUCK CASSOULET (CROCK POT)
Make and share this Duck Cassoulet (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown the sliced sausage over medium heat.
- Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
- In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck.
- Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
- Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.
Nutrition Facts : Calories 516.1, Fat 29, SaturatedFat 9.4, Cholesterol 60.2, Sodium 619.5, Carbohydrate 39.7, Fiber 15.2, Sugar 4.3, Protein 25.1
CROCK POT WOOD DUCK
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
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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