Slow Cooker Crockpot Duck

This Slow Cooker Crockpot Duck is succulent, tender, and cooked to perfection without any fuss. Let your Crockpot work its magic as rich aromas fill your kitchen thanks to an easy recipe with gourmet taste and minimal effort. Serve this dish for holidays, Thanksgiving, Christmas, or whenever you need an elevated meal.

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What it Tastes Like

Duck meat has a distinctive flavor. It’s known for being rich, flavorful, and slightly gamey. The taste of duck can vary depending on factors such as the duck’s diet and how you prepare it. Here are some things to note:

• Rich and Savory: It’s known for its richness and depth of flavor.
• Gamey: It has a slightly gamey taste, some people appreciate this. Some don’t.
• Fatty: It’s fattier than other poultry, like chicken or turkey. This fat content contributes to its rich flavor and juiciness.
• Sweet Undertones: Some people describe duck meat as having sweet undertones, especially when prepared with complementary ingredients like fruit-based sauces or glazes.
• Versatility: Duck’s distinct flavor makes it versatile in the kitchen. It pairs well with both sweet and savory ingredients.

How to Shop

• Look for ducks with firm, plump bodies and smooth, unblemished skin. Avoid the ones with visible cuts, bruises, or discoloration.
• Check the color of the skin; it should be evenly colored, and the fat should be creamy white or pale yellow.
• Choose a size of duck that suits your needs. Ducks are available in various sizes, ranging from small (around 4-5 pounds) to larger (over 6 pounds).
• Ducks that are vacuum-sealed or properly wrapped in plastic will maintain freshness and prevent leaks.
• Look for labels that indicate the duck’s origin and whether it’s been raised without antibiotics or hormones if that’s something you are concerned with.

Spices

You can use any poultry rub or store-bought chicken rub. I like to use a blend of the following:

• Garlic Powder
• Smoked Paprika
• Onion Powder
• Poultry Seasoning
• Salt and Pepper

How to Make Slow Cooker Crockpot Duck

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Pat the duck dry. Remove all of the contents from the inner cavity.
2. Drizzle the duck with olive oil.
3. Season the entire duck and rub the spices into the skin.
4. Pour broth into the bottom of the slow cooker and add the seasoned duck.
5. Place the lid on the pot and slow cook.

Color

When cooked, duck meat is generally darker in color compared to other poultry like chicken or turkey. The color can range from deep reddish-brown to a rich, dark brown.

Ducks are waterfowl, and their muscles work more frequently than those of chickens or turkeys due to their active lifestyles. This increased muscle activity and oxygen demand contribute to the darker color of their meat.

When cooked, duck meat can retain its dark color, especially in the case of duck leg and thigh meat, which are used in many dishes. Duck breast meat, which is leaner, is often lighter in color when cooked but can still be darker than chicken breast meat.

Cook Time/How Long to Cook

Cook on Low for 6-8 hours or on High for 3-4 hours. Your duck will likely reach a safe internal temperature to eat before these timeframes. Use these as a guide if you are looking for tender meat.

How to Tell When it’s Done Cooking

For whole duck, the internal temperature should reach 165 degrees in the thickest part of the meat. Use a meat thermometer.

Substitution Ideas

• Cajun Seasoning
• Creole Seasoning
• Thyme: Thyme’s earthy and slightly floral notes pair well.
• Rosemary: Rosemary’s pine-like aroma adds a fresh and aromatic element to the meat.
• Sage: Provides a warm, savory, and slightly peppery flavor.
• Bay Leaves: Contribute a subtle and aromatic depth to the seasoning.
• Cinnamon: A touch of cinnamon can provide a unique and warm undertone.
• Allspice: Offers warm and slightly sweet flavors reminiscent of cloves, nutmeg, and cinnamon.
• Orange or Citrus Zest: Grated orange or citrus zest can provide brightness and balance to the rich meat.
• Chili Flakes: If you like a hint of heat, a touch of chili flakes can work well.

How to Carve

1. Remove Legs and Thighs: Begin by separating the legs and thighs from the body. Hold the leg firmly and use a sharp carving knife to cut through the joint that connects the leg to the body. Repeat this process for the other leg.
2. Separate the Wings: Next, gently pull the wings away from the body and use the knife to cut through the joint where the wing meets the body.
3. Slice the Breast: Locate the breastbone in the center of the duck. Make a horizontal cut along one side of the breastbone to create a slice of breast meat. Repeat on the other side.

How to Get Crispy Skin

Using the slow cooker will result in soft skin, but tender juicy meat that falls off the bone. Getting crispy skin using this method can be a bit challenging due to the slow and moist cooking environment.

Once the duck has slow-cooked, you can transfer it to a sheet pan and then the oven on Broil for 5 minutes or for however long it takes for the skin to crisp.

How to Make Gravy

Save those duck drippings from the slow cooker! Once you remove the cooked duck, you will notice duck fat and drippings along with broth in the bottom of the Crockpot. Keep this to make homemade gravy. You can use our Turkey Gravy From Dippings recipe but instead of turkey drippings, you will add your duck drippings.

Resting

Allowing it to rest after it’s been cooked is an important step in the cooking process, just like with any cut of chicken or meat. Resting allows the juices within the meat to redistribute, ensuring that the duck remains tender and flavorful when you eventually slice and serve it. Here’s why you should allow it to rest:

• Juice Redistribution: During the cooking process, the heat causes the juices within the duck to move toward the center of the meat. Resting the duck allows these juices to redistribute more evenly throughout the meat, resulting in a juicier and more succulent final product.
• Tenderness: Resting gives the meat fibers a chance to relax and reabsorb some of the juices that were released during cooking.
• Temperature Equilibrium: The internal temperature of the meat may not be evenly distributed immediately after smoking. Resting allows the heat to even out throughout the meat, helping to prevent overly hot or cold spots when you cut into it.
• Flavor Development: Resting gives the flavors in the meat a chance to settle and intensify.
• Easier Slicing: Resting allows the meat’s structure to firm up slightly, making it easier to slice without the meat falling apart or losing its shape.

Allow the duck to rest for about 10 to 15 minutes.

How to Store

Store leftovers tightly covered and sealed in the refrigerator for up to 3-4 days. Beyond this time, the quality of the meat may start to degrade.

How to Reheat

Reheating duck requires care to avoid overcooking and drying out the meat. Here are some methods you can use to reheat duck while preserving its flavor and tenderness:

Oven or Air Fryer: Reheat at 300 degrees until warm.
Stovetop: Place the duck in the pan on medium-low heat and cover it with a lid to retain moisture. Heat until warm.
Microwave: This method is quick but can lead to uneven reheating and potentially rubbery textures. I don’t recommend it, but if you must reheat in 30 second intervals.

Freezer Tips

You can freeze it tightly wrapped and covered for 2-3 months. Thaw in the fridge overnight.

More Main Dish Recipes

Slow Cooker Crockpot Cornish Hens
Slow Cooker Crockpot Bone In Turkey Breast
Slow Cooker Crockpot Spiral Ham
Slow Cooker Crockpot Oxtail
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Gumbo

Pair With These Recipes

Slow Cooker Crockpot Collard Greens
Slow Cooker Crockpot Glazed Carrots
Slow Cooker Crockpot Cheesy Potatoes
Slow Cooker Crockpot Black Eyed Peas
Slow Cooker Crockpot Make Ahead Mashed Potatoes