Slow Cooker Crockpot Duck

cooked whole duck in a Crockpot slow cooker

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.

Course dinner, lunch

Cuisine American

Keyword Crockpot duck, slow cooker duck, slow cooker duck breast

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 635kcal

Author Brandi Crawford

Equipment

Ingredients

4.5-6 pound whole duck Ensure the giblets have been removed.
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika Regular paprika is fine.
1 teaspoon onion powder
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup broth Chicken or vegetable broth.

Optional Fresh Herbs

3-4 thyme sprigs
2-3 rosemary sprigs
1/2 fresh lemon Sliced in half.

Instructions

Pat the duck dry. Remove all of the contents from the inner cavity.
Drizzle the duck with olive oil.
Season the entire duck and rub the spices into the skin. Stuff the optional fresh herbs and lemon in the inner cavity of the duck. Ensure the duck is completely covered with spices. Add additional spices if necessary.
Pour the broth into the bottom of the slow cooker and add the seasoned duck. My slow cooker is 7 quart.
Place the lid on the pot. Slow cook Low for 6-8 hours or on High for 3-4 hours.
The internal temperature should reach 165 degrees in the thickest part of the meat. Use a meat thermometer.
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.
Be careful removing the duck from the pot. The slow cooker produces tender fall-off-the-bone meat and it may fall apart if you aren't careful with removal.
Allow the duck to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry duck.
Note If You Like Crispy Skin: 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.

Notes

The broth is helpful in this recipe if you are planning to make homemade gravy using the drippings. If you don't wish to add broth, you can place a rack in the slow cooker and place the duck on top of that to prevent over-browning as it slow cooks.
You can cook a duck breast following the same instructions. Cook it until it reaches an internal temperature of 165 degrees using a meat thermometer. It will take about half of the time as a whole duck.
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.

Nutrition

Serving: 0.5pound | Calories: 635kcal | Carbohydrates: 1g | Protein: 26g | Fat: 59g