Slow Cooker Duck Breast with Oranges
·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.
Add rosemary and oranges
Add sprigs of fresh rosemary to the marinade. Layer orange slices on top.
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.
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.
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.
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.
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.
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.
