Slow cooker duck with garlic, herbs, and spices creates a tender, juicy dish full of flavor. This easy duck in slow cooker recipe gets a crispy finish under the broiler—perfect for a busy weeknight or a fancy weekend dinner.
Looking for more healthy meat dishes?
Check out air fryer lamb loin chops, spatchcock turkey recipe, and creamy chicken liver.
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Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 4-8 hours of cooking time
- Cooking Method: slow-cooker
- Dietary Info: Keto, Paleo, Whole30, Ancestral diet
- Tools Needed: slow cooker
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Crock Pot Duck
If you're looking for something impressive yet easy, this slow cooker duck recipe is exactly what you need. It's similar to my air fryer duck, but easier!
Just toss it in the slow cooker and let it do its thing while you focus on other stuff. The duck comes out so tender and juicy, and the crispy skin from a quick broil adds the perfect finishing touch.
The seasoning—paprika, garlic, oregano, and black pepper—lets the duck’s natural flavor shine without being too bold. It’s super simple and, honestly, perfect for when you want a delicious meal that feels fancy.
Ingredients for Slow Cooker Duck
- Duck: A whole duck, preferably pasture-raised for the nutrition.
- Seasonings: A blend of herbs and spices like paprika, garlic powder, onion powder, dried parsley, and oregano to give flavor, and salt and black pepper to balance everything out.
- Onion and garlic: This will infuse deep flavor and help raise the duck a bit so it's not sitting in its juices.
Substitutions and Variations
- Add a touch of sweetness - Stuff the duck with quartered Granny Smith apples or add 1 cup of orange juice to the slow cooker for a subtle sweetness that complements the rich duck meat.
- Spice it up - Try a Chinese 5-spice rub or homemade Cajun seasoning for a twist on classic flavors.
Health Benefits of Duck
Duck is a nutrient-packed protein rich in omega-3s, B vitamins, and minerals like rion and zinc. A key principle of a nourishing diet is including a variety of proteins to ensure you're getting all the essential nutrients and amino acids your body needs. So next time, you want to cook up a bird, consider this slow cooker duck recipe.
How to Make Duck in Slow-cooker
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prepare
Pat the duck dry with paper towels to remove excess moisture. This will help to achieve a crispy skin later.
Step 2. Mix
In a small bowl, combine paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper. Arrange the quartered onion and halved garlic head at the bottom of the slow cooker.
Step 3. Season
Generously coat the duck with the seasoning mixture, making sure to cover it evenly, including inside the cavity and under the skin for extra flavor. Place the seasoned duck breast-side up on top of the onions and garlic in the slow cooker.
Step 4. Cook
Cook the duck on high for 3-4 hours or low for 6-8 hours, until it's tender and fully cooked. For a crispy finish, broil for 3-5 minutes until the skin turns golden brown and crispy.
Helpful Tips
- Check for doneness - For poultry, I always prefer to use an instant-read meat thermometer; duck should reach 165°F in the thickest part to ensure it's cooked through.
- Score the skin - You can score the skin lightly before cooking to help render more fat, which you can save for cooking.
- Save the drippings - That fat on the bottom of the slow cooker is rendered duck fat. It also has natural duck juices that make a rich base for gravies or soups—don’t let them go to waste!
- Crispy duck skin - If you want extra crispy skin, pat the duck dry again after slow cooking before broiling to remove any moisture. If needed, use a kitchen torch for extra crisping.
- Use a wide spoon - I like to use a large spider strainer to lift the duck from the slow cooker onto a sheet to broil.
Troubleshooting
- Duck turned out too greasy? Duck naturally releases a lot of fat. Elevate the duck on a rack or place it over onions or potatoes to prevent it from sitting in excess grease during cooking.
- Meat is tough? Make sure you're cooking it long enough but be careful not to overcook it. If it hasn't reached the safe internal temperature and not falling apart tender, give it another 45-60 minutes on low heat.
Product Highlight!
Large Slow Cooker
You'll need at least a 7-quart slow cooker to fit the duck. You can use the Instant Pot pressure cooker and set it to slow cooker function if you have a smaller duck.
💭Meal Prep Suggestion!
Slow cooker duck is a fantastic alternative to the usual weekly roast chicken for meal prep. It's rich, flavorful, and just as versatile - perfect for shredding into salads, stuffing into wraps, or tossing into soups. Plus, the rendered duck fat is liquid gold for roasting veggies or frying eggs all week long.
Serving Suggestions
Duck is a staple in many cuisines, from crispy Peking duck in China to rich duck confit in France. Whether roasted with apples in Eastern Europe or simmered in Asian curries, slow-cooked duck is tender, flavorful, and incredibly versatile.
Here are some great serving ideas:
Side dish: Serve the duck with buttery garlic green beans, crispy roasted potatoes, or roasted cabbage.
Salads: Consider a light salad to complement the rich duck. Cucumber dill salad or the tomato cucumber onion salad. A simple leafy garden salad with a house dressing is always great too!
Condiments: If you wanted to add a sauce to the duck, try the garlic yogurt sauce or garlic confit. And don't forget to always include a serving of fermented foods like kimchi, red cabbage sauerkraut, or the spicy sauerkraut to balance the rich duck flavor.
More slow cooker duck pairing suggestions:
- Air Fryer Roasted Butternut Squash15 Minutes
- Easy Roasted Bok Choy Recipe in Air Fryer15 Minutes
- Roasted Red Cabbage Steaks with Garlic35 Minutes
- Creamed Mushrooms45 Minutes
Frequently Asked Questions
To store leftover duck, let it cool completely, then pick apart any meat off the bones, transfer it to an airtight container, and refrigerate for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, you can warm the duck meat with a splash of broth (try this Instant Pot bone broth chicken) on the stove-top over medium-low heat.
Yes, you can freeze slow cooker duck. After it cools completely, remove the meat from the bones and store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it up in the oven or stovetop for the best texture.
Strain the liquid from the bottom of the slow cooker through a colander into a small saucepan and place it over medium-high heat. Let the juices evaporate, leaving behind pure duck fat. Save this fat and use it for cooking or roasting vegetables in future recipes. Check out my post on how to make beef tallow as it's a similar process.
It's best to thaw duck before cooking in the slow cooker. Cooking frozen duck could lead to uneven cooking and may impact the texture. Besides, most ducks have the giblets inside the cavity that need to be removed before cooking.
Looking for more nutrient-dense recipes? Here are some ideas:
Did you make this crock pot duck? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Slow Cooker Duck
Equipment
Ingredients
- 1 whole duck giblets removed
- 1 yellow onion cut in quarters
- 1 whole garlic head cut in half
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1 tablespoon dried parsley
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
Instructions
- Pat the duck dry with paper towels to remove excess moisture.1 whole duck
- In a small bowl, combine paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper. Arrange the quartered onion and halved garlic head at the bottom of the slow cooker.1 tablespoon paprika, 1 tablespoon sea salt, 1 tablespoon dried parsley, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper
- Generously coat the duck with the seasoning mixture, making sure to cover it evenly, including inside the cavity and under the skin for extra flavor. Place the seasoned duck breast-side up on top of the onions and garlic in the slow cooker.1 yellow onion, 1 whole garlic head
- Cook the duck on high for 3-4 hours or low for 6-8 hours, until it's tender and fully cooked. For a crispy finish, broil for 3-5 minutes until the skin turns golden brown and crispy.
Notes
- Check for doneness - For poultry, I always prefer to use an instant-read meat thermometer; duck should reach 165°F in the thickest part to ensure it's cooked through.
- Score the skin - You can score the skin lightly before cooking to help render more fat, which you can save for cooking.
- Save the drippings - That fat on the bottom of the slow cooker is rendered duck fat. It also has natural duck juices that make a rich base for gravies or soups—don’t let them go to waste!
- Crispy duck skin - If you want extra crispy skin, pat the duck dry again after slow cooking before broiling to remove any moisture. If needed, use a kitchen torch for extra crisping.
- Use a wide spoon - I like to use a large spider strainer to lift the duck from the slow cooker onto a sheet to broil.
Diane Waltrip says
Thank you so much for this recipe. I'm making it now and the house smells so good
DW
Anya says
Hi Diane! So happy to hear that. Enjoy!
Margaret says
Am I supposed to add any water? It looks like there is a lot of liquid in your pictures. Is that all really from the duck rendering??
Anya says
Hi Margaret,
Yes, it is all rendered from the duck. It's a combination of natural juices and fat. You could simmer it down to evaporate the juices or use it for gravies and soups. No need to add water to the slow cooker.