I pulled a duck out of the freezer a few days ago and needed to cook it. The thing with duck is it normally needs a few hours of roasting, time I don’t have on a week night. Who has a few hours to get dinner on the table after an hour commute, picking up the kid(s), and hustling back home? I sure don’t.
But then, the duck is thawed and I have to do something with it. Crock-pot! The thing is, fowl in a crock-pot can be, well… foul, soggy, limp, and totally unappetizing. My challenge is how to avoid that.
Duck naturally has a lot of fat. That’s why it is so good! But if we can raise the duck out of the fat, perhaps we’ll be OK.
This was all going down at 5:30am so I can be on the 6:53 train. Wow, coffee and breaking down a duck. Let’s start with the duck.
Crock Pot Duck
4 Carrots rough chopped
4 large red potatoes cut into wedges
2 Onions roughly chopped
2 cloves garlic – roughly chopped
1 Tablespoon salt
1 cup of stock
- Using shears, remove backbone. Then using a sharp knife cut through the breast.
- Cut between the thigh and the breast for 4 pieces.
- Put cut vegetables into bottom of crock-pot.
- Nestle the four duck quarters on top of the root vegetables.
- Add a tbs of kosher salt, and a heavy grind of black pepper.
- Add a cup of stock or water. Cover. Set on low, this cooked for 11.5 hours. It seems like too long but it was going from cold.
- To finish it, I heated the oven to 375F, pulled the duck quarters, the carrots and potatoes, put them on a foil lined cookie sheet and roasted until the skin was crisp, about 20 minutes.
Surprisingly when I got home, there was some slight browning on the top!
Until next time, Eat Well & Keep Digging!