Duck in the Slow Cooker
We butchered some ducks, placed them in food saver bags and froze them. Some had skin on, some no skin.
For today's ducks, I selected one with, and one without skin. For aesthetic reasons, I browned them in butter in a frying pan. I liberally sprinkled seasoned salt and poultry seasoning on the bird.
Hubby said it could have been saltier. In a cooking bag, I would have used some fry magic coating mix, which would supply the missing salty taste.
Next time, perhaps...
Ingredients
- 2 ducks
- butter
- onion
- celery
- salt
- mushrooms
- sweet peppers
- minced garlic
- seasoned salt
- poultry seasoning
- bacon
I also browned the minced onion, celery, peppers, and mushrooms.
Another cook said that cheesecloth made removing the ducks from the Crock-Pot easier, so I cut a piece of cheesecloth for each duck. Since ducks produce an enormous amount of fat, I crumpled 6 balls of foil to place in the slow cooker beneath the wrapped birds.
The browned vegetables got dumped on top of the ducks. No extra water was added to the pot. Timer set for 8 hours on low heat.
Ducks, thawed
Celery, onions, pepper
Mince
Melt butter in frying pan
No skin duck, brown in butter
Duck with skin, brown in butter
Foil to make crumpled foil balls
Foil balls
I didn't notice much browning
Vegies starting to brown
Cheesecloth
Wrap on cheese cloth
Vegies and butter to be scraped out into ducks
Same
On top of ducks
Cover on
Eight hours on low
The cooked bacon pieces were added as an afterthought, just for a little extra flavor.
Duck steaming
Bacon is softening
After 8 hours, fall off the bone tender
Carving, or removing bones
Bones
Duck meat
Breast
Very good!
