This slow cooker duck a l’Orange recipe has a fantastic combination of flavors. The rich taste of the duck combined with the tart citrus results in a dish that’s impossible to refuse seconds.
It’s essential that you defrost poultry before adding it to the slow cooker. Even though there is a chance that you won’t get sick, it’s always a good practice to defrost your meat correctly.
You may want to cook up some sides to go with this delicious duck. I roasted some potatoes, and carrot to go with it, but you can get another slow cooker going and do something like the scalloped potatoes.
I use a whole duck in this recipe, but you can use duck breasts or a different cut instead. You should still brown the duck as this will help reduce the amount of oil in the slow cooker and give a lovely crispy skin.
If you somehow end up with leftovers then make sure you keep them as they are great the next day. I love to shred the leftover duck and have it on a delicious puff pastry pizza.
The video below will take you through all the steps on how to get this duck cooking in no time at all. Alternatively, you can find a fantastic written recipe right underneath the video.
Slow Cooker Duck a l'Orange Recipe
- 2kg (4.4 lb) duck, defrosted
- 1 Tbsp. oil
- 1 onion, diced,
- 3 tsp, garlic, crushed
- 2 carrots, cut into chunks
- 1 bay leaf
- 1 tsp. marjoram
- ¾ cup orange juice
- 2 tsp. orange zest
- ¼ cup chicken stock
- ¼ cup madeira wine
- 2 Tbsp. honey
- 1 orange
- 1 Tbsp. corn-starch
- 1 tbsp. water
- Firstly, season the duck with salt and pepper.
- In a frypan over medium heat, add the oil. Once the oil is hot, fry the duck until it is slightly browned all over.
- In a slow cooker, add the onion, garlic, carrots, bay leaf, marjoram, orange juice, orange zest, chicken stock, madeira wine, and honey. Stir until well combined.
- Place the duck on top and stuff the duck with the orange.
- Baste the duck with the sauce.
- Cook on low for 6-8 hours.
- Gently remove the duck from the slow cooker and place to the side, cover with foil to keep warm. Skim the fat off the top of the liquid.
- In a bowl combine the corn-starch and water until it forms a paste. Pour into the sauce and stir to combine.
- Cook on high until thickened (10-15 minutes).
- Serve & Enjoy
- If you’re running low on time you can skip browning the duck however you will lose out on a bit of flavor, and the texture will be different.
- Duck is very fatty, so even after browning it, you will end up with fat in the slow cooker. Skimming this is off is very easy and will ensure your sauce is less "fatty".
- The duck fat is incredibly useful for roasting potatoes. You will get some amazing tasting potatoes if you roast or fry with the fat.
- If you don't like carrots or onion in the sauce then simply strain it at the end of cooking. This method will give you a nice clean sauce.
- I use Madeira wine in this recipe, but you're able to substitute this for something else. Some perfect replacements include chicken stock, port wine, Marsala, sherry or even dry vermouth.
If you’re curious how much of an impact this slow-cooked duck dish will have on your diet, then please refer to the handy nutritional information below.
As I always like to point out this nutritional information is only an estimate but should be good enough to be able to determine if this is ok for your diet. Keep in mind that any extras such as crunchy roast potatoes will add to these values.
There are many other poultry dishes that you can do in the slow cooker, especially chicken dishes. If you love the flavors of oranges then you should also look at making orange chicken in the slow cooker. It’s as good as it sounds.
I hope that you enjoy this delicious slow cooker duck a l’Orange. It’s certainly a dish well worth trying out if you have the time to make it.
If you have some feedback, tips or anything else that you would like to say then feel free to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.