Slow Cooker Duck a l'Orange Recipe

Slow Cooker Duck and Orange
  • Prep time: 15 Minutes
  • Cook time: 8 Hours
  • Total time: 8 Hours & 15 Minutes
  • Serves: 8


  • 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


  • 1 Tbsp cornstarch
  • 1 Tbsp water


  1. Firstly, season the duck with salt and pepper.
  2. In a frypan over medium heat, add the oil. Once the oil is hot, fry the duck until it is slightly browned all over.
  3. 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.
  4. Place the duck on top and stuff the duck with the orange.
  5. Baste the duck with the sauce.
  6. Cook on low for 6-8 hours.
  7. 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.
  8. In a bowl, combine the cornstarch and water until it forms a paste. Pour into the sauce and stir to combine.
  9. Cook on high for 10-15 minutes or until thickened.
  10. 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.

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