Step-by-step method

At a glance

You're marinating duck breasts overnight to lock in flavor, then searing and slow-cooking them until they're tender and succulent—the trick is finishing with a quick skin crisp for that beautiful contrast. This dish takes patience (mostly hands-off time in the slow cooker), but you'll end up with restaurant-quality duck served alongside creamy sweet potato mash.

1/8

Marinate the duck breasts

Marinate the duck breasts overnight (for at least 12 hours). The marinade couldn't be simpler: just season the duck breasts with white pepper and cover them with a mixture of orange liqueur and water.

For this step
0/4

4 piece
Duck Breast with Skin

2 piece
Orange

10 gram
White Pepper

10 milliliter
Water
2/8

Add rosemary and oranges

Add sprigs of fresh rosemary to the marinade. Layer orange slices on top.

For this step
0/2

10 gram
Fresh Rosemary

1 piece
Orange
3/8

Pat the meat dry

Cover with a lid or food-safe cling film and leave in the fridge. The next day, pat the marinated duck breasts dry with a paper towel. Place the slow cooker's inner pot on the stove.

4/8

Sear the meat

The inner pot is made of cast aluminium with a non-stick Duraceramic coating and works on all types of stoves. Add a splash of oil and sear the duck breasts, skin-side down first, then flip. Two minutes per side is enough.
5/8

Pour in the marinade

Pour in the marinade and let it boil hard for about a minute. Return the inner pot to the slow cooker base. Add the orange slices and rosemary sprigs. Don't add any more liquid at this point.
6/8

Cooking time

Cover the pot with the lid and set it to a higher temperature for one hour. Then switch to a lower temperature for another hour and a half.
7/8

Crisp up the skin

After this time, the duck breasts will be tender and juicy, surrounded by plenty of delicious juices. You can then crisp the skin for a minute in a dry pan and reduce the sauce over high heat on the stove to thicken it and concentrate the flavour.
8/8

Serve with sweet potato mash

Boil the sweet potatoes in salted water until soft. Drain. Slice the leek into rounds and sauté in a little butter for five minutes. Season lightly with salt. Stir the leek into the sweet potatoes, then add crispy fried onions and cream. Mash together. Season with pepper.

For this step
0/7

800 gram
Sweet Potatoes

1 piece
Yellow Onion

100 milliliter
Whipping Cream 33%

5 gram
Salt

10 gram
Unsalted Butter

5 gram
Black Pepper

450 gram
Leek

Slow Cooker Duck Breast with Oranges

Name: Succulent Slow Cooker Duck with Oranges
Prep time: 5 min
Cook time: 195 min
Total time: 1400 min
Yield: 4
Cuisine: French
Ingredients: 10 gram Fresh Rosemary; 5 gram Salt; 4 piece Duck Breast with Skin; 450 gram Leek; 1 piece Yellow Onion; 3 piece Orange; 10 gram White Pepper; 800 gram Sweet Potatoes; 10 gram Unsalted Butter; 5 gram Black Pepper; 100 milliliter Whipping Cream 33%; 10 milliliter Water

bohynekuchyne

Prep 5 min Cook 3 h 15 min

Plus overnight of resting (not counted in active time)

12 Ingredients

8 Steps

Hard Difficulty

About this recipe

With duck breast, the way you cook it makes all the difference. The meat needs to be tender and succulent, while the skin should be beautifully crispy. We used a slow cooker (crockpot), which has quickly become an essential piece of kit in our kitchen.

Gluten-free Poultry Main Course To impress

Step-by-step method

At a glance

Marinate the duck breasts

For this step

Add rosemary and oranges

For this step

Pat the meat dry

Sear the meat

Pour in the marinade

Cooking time

Crisp up the skin

Serve with sweet potato mash

For this step

Slow Cooker Duck Breast with Oranges

Ingredients — what you'll need

About this recipe

0 products added