Friday, 23 March 2012

Slow Cooker Duck

The other weekend we picked up a duck crown which was on offer.  Looking at its shape, we wondered whether it would suit slow cooker cooking.  So, we gave it a go.

Bearing in mind that duck is a fatty bird, the bottom of the cooker was covered with carrot and potatoes cut to about 2cm in thickness (you could also add onions or garlic).  This would act as a trivet during the cooking process.

 Next, the duck was laid on top of the vegetables, its skin was pierced all over with a sharp knife and it was seasoned well.
 Finally, the lid was placed on the slow cooker and the meat was left to cook on LOW for about 8hours.  Given that the bird cooked in its own juices, the skin did not crisp up, so we removed it and this picture shows the duck without skin but resting on the vegetables and juices cooking had released.
 To crisp up the duck skin, it was placed in a frying pan and heated until it was brown and crunchy.  The fat was drained off and this was the result...
 The bird fell off the bone so no carving was required.  It was served with the vegetables from the slow cooker and some steamed cauliflower and broccoli.  It was delicious and so, so simple!

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