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Cooking
Slow Cooker Duck Breast with Orange
· 4 servings
Marinate the duck breasts
Marinate the duck breasts overnight (at least 12 hours). The marinade couldn't be simpler: just season the duck breasts with white pepper and pour over a mixture of orange liqueur and water.
Add rosemary and orange
Add a few sprigs of fresh rosemary to the marinade. Layer orange slices on top.
Pat dry with paper towel
Cover with a lid or cling film and refrigerate. The next day, pat the marinated duck breasts dry with paper towel. Place the slow cooker's inner pot on the stovetop.
Sear the meat
The pot is made of cast aluminium with a non-stick Duraceramic coating and works on all types of hobs. Add a splash of oil and sear the duck breasts, skin-side down first, then flip. Two minutes on each side is enough.
Pour in the marinade
Pour in the marinade and let it bubble rapidly for about a minute. Return the inner pot to the slow cooker base. Add the orange slices and rosemary sprigs. Don't add any extra liquid.
Cooking time
Cover the slow cooker with the lid and cook on high for one hour, then on low for a further hour and a half.
Crisp up the skin
By this point the duck breasts will be tender, juicy and surrounded by plenty of delicious juices. You can finish the skin with a quick minute in a dry pan to crisp it up again, and reduce the sauce on the stovetop over high heat until it's thicker and more concentrated.
Serve with sweet potato mash
Boil the sweet potatoes in salted water until soft, then drain. Slice the leek into rounds and fry in a little butter for five minutes. Season lightly with salt. Stir the leek into the sweet potatoes, add crispy fried onions and cream, then mash. Season with pepper.