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...
- 2 ducks
- sweet peppers
- minced garlic
- seasoned salt
- poultry seasoning
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.
The cooked bacon pieces were added as an afterthought, just for a little extra flavor.