Slow Cooker Duck
Slow cooker duck with garlic, herbs, and spices - tender, juicy, and flavorful. Easy recipe with a crispy finish under the broiler!
Servings 8 servings
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
Storage: Remove any meat from the bones and carcass and transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm the duck meat with a splash of broth in a small saucepan over medium-high heat.
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.
Nutrition
Calories: 401kcal | Carbohydrates: 3g | Protein: 12g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 73mg | Sodium: 936mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 3mg