Slow Cooker Duck a l'Orange Recipe
- Prep time: 15 Minutes
- Cook time: 8 Hours
- Total time: 8 Hours & 15 Minutes
- Serves: 8
Ingredients
- 2 kg (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
Thickener
- 1 Tbsp cornstarch
- 1 Tbsp water
Instructions
- 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 it to the side, cover with foil to keep warm. Skim the fat off the top of the liquid.
- In a bowl, combine the cornstarch and water until it forms a paste. Pour into the sauce and stir to combine.
- Cook on high for 10-15 minutes or until thickened.
- Serve & Enjoy.
Recipe Tips
- If you are running low on time, you can skip browning the duck. However, you will lose a bit of flavor, and the texture will be different.
- The duck fat is incredibly useful for roasting potatoes. You will get some amazing tasting potatoes if you roast or fry with the fat. I highly recommend giving it a try.
- If you do not like carrots or onion in the sauce, simply strain it at the end of cooking. This method will give you a nice clean sauce.