Slow Cooker Duck
Slow cooker duck is a simple recipe that can be served at your next holiday gathering or Sunday dinner. Cooking a whole duck is easy, but it will impress almost any crowd. Also included are instructions for making this tasty duck recipe in the Instant Pot.
Ingredients for slow cooker
- Whole duck
- Duck legs
- Celery Carrots
- Chicken broth
- Oil and butter (optional)
- Condiments: paprika, oregano, garlic powder, onion powder, cayenne, salt, pepper
cook a whole duck in the slow cooker
Prepare the duck:
- If your duck came with a bag of giblets inside the cavity, remove it.
- Rinse and dry the duck.
- Spray the oil evenly all over the duck.
- In a small loop, mix the spices of the seasonings. Season the duck everywhere.
- Proceed to the slow cooker or Instant Pot steps.
- Pour the broth into the slow cooker. Add the potatoes, celery, carrots and onion to the bottom of the slow cooker.
- Add the prepared duck on top. Add butter on top if you use it.
- Cook HIGH 3-4 hours or LOW 6-8
- Remove the duck from the slow cooker. See the BROIL step below or and let it sit for an additional 10 minutes before cutting.
- Place the trivet in a pressure cooker. Add 1 cup of broth. Place the prepared duck in the trivet, with the breast facing up. Add butter on top if you use it.
- Close the lid and seal the valve. Set high pressure and cook 12 minutes per pound of duck if cut into pieces or 15 minutes per pound if you cook a whole duck.
- When the cooking time is complete, quickly release the pressure. Carefully remove the duck with tweezers. See the BROIL step below or let the duck stand for 10 minutes before cutting.
- Add the potatoes, celery, onion and carrots to the instant pot. Close the lid and seal the valve. Place on high pressure and cook 3 minutes or until potatoes are tender.
- Preheat your grill to high
- Carefully remove the duck from the appliance and place it on a baking sheet
- Place the baking sheet in the oven and roast for 3-5 minutes or until the skin is crispy to your liking.
Duck – White or dark meat?
The duck is a bird of flight, so it is considered to be poultry or white meat. That said, in many ways duck looks a lot like red meat. The duck has a darker, red meat-like flesh. It also has a higher fat and cholesterol content compared to other poultry. But duck is poultry, so keep in mind that while duck has red-flesh characteristics, the USDA recommends cooking whole duck to a safe minimum internal temperature of 165°F. Duck is a fatty meat. One thing to keep in mind is that much of a duck’s fat is actually on the skin. One way to reduce fat intake is to remove the skin after you’ve finished cooking.
Of course, you can always use your preferred seasoning for this whole duck recipe. But if you’re looking for homemade condiments, there’s one in the recipe box. The seasoning mixture is enough for a whole 5-pound duck without having to make any adjustments to the measurements. Anything bigger may need more spices.
vs instant cooker
You are correctly seeing that NO liquid is added to the slow cooker when cooking this duck recipe. With the Instant Pot, you’ll need 1 cup of water to pressurize. With the Instant Pot, you may need to cut the duck to fit properly. Some Instant Pot duck recipes will tell you to brown your skin first using the stir-fry feature. In my version, I don’t take the time to do this. If you want, you absolutely can. I don’t do this because then I roast the skin. Regardless of whether you use a slow cooker or pressure cooker, if you want crispy skin all over your chicken, you’ll need to remove it from the appliance and roast it in the oven after you’ve finished cooking.
The only disadvantage of cooking a whole duck in the slow cooker or electric pressure cooker (Instant Pot) is that the duck will have soaked skin. There is no way around it. If you want to crunch your duck’s skin, you’ll need to take it out of the appliance and place it in your oven under the grill for a few minutes. This is an optional but recommended step.
Frequently asked questions and tips
- Store leftover duck in an airtight container in the refrigerator for up to 4 days
- Skip potatoes if you don’t want to use them. Same with butter; Skip it if you don’t want to use it.
- You may need to cut your entire duck into pieces depending on the size of your appliance
- Do you have a favorite seasoning? Use it!
- To make this recipe, I use a 6-quart slow cooker or Instant Pot.
Whole turkey breast
Leg of lamb
I use a 6-quart slow cooker or instant pot to make this recipe.
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