Duck is a delicious meat with lots of natural flavor. Duck meat has quite a bit of fat to it and needs to be poked to allow the fat to drain out. That draining fat is what can make cooking a duck in a crockpot more difficult. As the liquid drains, the bottom half of the duck has trouble cooking. To solve this problem, you just need to use a rack (or create a rack substitute) in the crock pot to elevate the duck. Unless you are using a recipe, season the duck simply with salt and pepper. Duck meat is so flavorful it doesn't need many additional seasonings.
Things You'll Need
- Duck meat
- Crock pot
- Small rack
- Salt and Pepper
- 1 cup white wine
- 2 garlic cloves
Cut the duck meat into large pieces.
Season the duck meat with salt and pepper.
Place the rack inside the crock pot and lay the duck on top of it. You can also use a couple small ramekins to create a makeshift rack if necessary.
Add the white wine and chopped garlic cloves to the crock pot. The garlic helps enhance the flavor of the duck while the white wine insures the meat stays moist and tender.
Cook the duck for six to eight hours on a low temperature. The duck should be at a temperature of 165 degrees Fahrenheit before it is safe to eat.
- "Duck & Goose Cookery"; Eileen Clarke; 2002
- "Food Made Fast: Slow Cooker (Williams-Sonoma)"; Norman Kolpas and Chuck Williams; 2006
- "Slow Cooking from Around the Mediterranean"; Carolyn Humphries; 2007
- "Slow Cookers Go Wild!: 100+ Recipes for Wild Game"; Teresa Marrone; 2006
- "Slow Cooker Cooking"; Lora Brody; 2001
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