Slow Cooker Crockpot Duck

Slow Cooker Crockpot Duck

from staysnatched.com
260 min
10 servings

This Slow Cooker Crockpot Duck is succulent, tender, and cooked to perfection without any fuss. Let your Crockpot work its magic as rich aromas fill your kitchen thanks to an easy recipe with gourmet taste and minimal effort. Serve this dish for holidays, Thanksgiving, Christmas, or whenever you need an elevated meal.

Ingredients

  • 4.5-6 pound whole duck ( Ensure the giblets have been removed.)
  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (Regular paprika is fine.)
  • 1 teaspoon onion powder
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup broth (Chicken or vegetable broth.)
  • 3-4 thyme sprigs
  • 2-3 rosemary sprigs
  • 1/2 fresh lemon (Sliced in half.)

Directions

  1. 1

    Pat the duck dry. Remove all of the contents from the inner cavity.

  2. 2

    Drizzle the duck with olive oil.

  3. 3

    Season the entire duck and rub the spices into the skin. Stuff the optional fresh herbs and lemon in the inner cavity of the duck. Ensure the duck is completely covered with spices. Add additional spices if necessary.

  4. 4

    Pour the broth into the bottom of the slow cooker and add the seasoned duck. My slow cooker is 7 quart.

  5. 5

    Place the lid on the pot. Slow cook Low for 6-8 hours or on High for 3-4 hours. The internal temperature should reach 165 degrees in the thickest part of the meat. Use a meat thermometer.Your duck will likely reach a safe internal temperature to eat before these timeframes. Use these as a guide if you are looking for tender meat.

  6. 6

    Be careful removing the duck from the pot. The slow cooker produces tender fall-off-the-bone meat and it may fall apart if you aren't careful with removal.

  7. 7

    Allow the duck to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry duck.

  8. 8

    Note If You Like Crispy Skin: Once the duck has slow-cooked, you can transfer it to a sheet pan and then the oven on Broil for 5 minutes or for however long it takes for the skin to crisp.