SLOW-COOKER DUCK BREASTS
My husband and son are duck hunters, and I am always trying to find new ways to cook the meat. I created this slow-cooker duck breast dish a couple of years ago, and it instantly became a family favorite. The flavors of the herbs really compliment the duck. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Working in batches, place duck breasts, fat sides down, into a cold skillet. Heat pan over medium-low heat. Cook, uncovered, until browned, 15-20 minutes, pouring drippings from pan as needed. Save duck fat for another use., In a small bowl, mix together mushroom soup, white wine, onion, celery, marjoram, rosemary and pepper; pour into 6- or 7-qt. slow cooker. Place duck breasts, fat sides up, on top of soup mixture. Cook, covered, on low until meat is tender and thermometer reads 170°, 3-1/2 to 4-1/2 hours. Remove duck breasts and keep warm; skim fat from the slow cooker. Combine cold water and cornstarch; add to slow cooker. Cook until thickened, 10-15 minutes. Return duck breasts to slow cooker; heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 27g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 417mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
SLOW COOKER DUCK BREAST
Making slow cooker duck breast is easier than you think! With simple ingredients and quick prep, you get a delicious dinner without any fuss.
Provided by Julia
Categories Main Course
Time 1h35m
Number Of Ingredients 4
Steps:
- Score the skin of each duck breast with a knife creating diamond-like pattern.
- Turn the breasts over and season generously with salt, pepper and herbs.
- Preheat large skillet/frying pan and place the duck in, skin-side down. Cook until it has released a good amount of fat and the skin is nice golden brown.
- Transfer the meat, skin-side down into your slow cooker and cook on high for 1.5 hours or until to your liking (see note 4).
- Serve with a side of your choice or use some of my favorite sides (see note 5).
- Enjoy!
Nutrition Facts : Calories 235 kcal, Carbohydrate 1 g, Protein 38 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 146 mg, Sodium 399 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SLOW-COOKER WILD DUCK BREAST à L'ORANGE
Get the taste of duck delicately with orange, apple and onion. Best of all, your slow cooker does the work.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2- to 6-quart slow cooker. Pour orange juice concentrate over top.
- Cover and cook on low heat setting 8 to 10 hours or until duck is tender.
- Remove duck from slow cooker. Discard fruit and onion mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 155, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg
ROAST DUCK WITH ORANGE SAUCE
Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
- Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.
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