Whole ducks in the frozen section of the grocery store are often overlooked. They seem like a project and that’s not always what you’re looking for when it comes to dinner. Here’s a recipe for a whole duck cooked in a slow cooker.
- 1 duck, thawed if frozen
- Salt, to taste
- 6 garlic cloves
- 1 tbsp black peppercorns
- 6 bay leaves
- 1 can of beer
- Liberally salt the duck, inside and out. Place duck in a slow cooker along with garlic, black peppercorns, bay leaves, and beer.
- Cover, and cook on high for 3 to 4 hours, depending on the size of the duck. When it’s done the duck should pull away from the bones with a fork.
- Remove from the slow cooker, reserve the cooking liquid for later use. Both the duck fat and the cooking liquid can be easily incorporated into recipes using this duck. Shred the duck and skin, removing all bones. At this point you can use the shredded duck for a variety of recipes, including a simple duck, Boursin, and arugula sandwich.
One whole duck
In a slow cooker with aromatics
Cooked duck, make sure to save the fat from the liquid