Crock Pot Wild Duck Recipe | CDKitchen.com (2024)

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Wild ducks have less fat than farm-raised so they are the better choice in a recipe like this if you can get them. They also have more flavor. If you use a farm-raised duck then you'll want to cut off any excess fat before cooking.

serves/makes:

ready in:

2-5 hrs

4 reviews
1 comment

ingredients

2 small wild ducks
4 cups peeled and cubed potatoes
2 cups sliced carrots (or use baby carrots)
1 medium onion, chopped
1/2 cup water
1 package dry onion soup mix
2 tablespoons butter, cut into bits

directions

Remove any excess skin and fat from the ducks (you can remove the skin entirely also).

Place the potatoes, carrots, and onion in the bottom of the crock pot. Place the ducks on top.

Combine the water and onion soup mix and stir well. Pour over the ducks and vegetables. Evenly distribute the butter.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

recipe tips

Let the cooked duck rest for a few minutes before carving for juicier meat.

Serve the duck with a side of wild rice or a simple salad for a complete meal.

Reserve the cooking liquid as a base for a delicious gravy.

common recipe questions

Can I use farm-raised ducks instead of wild ducks?

Yes, but ensure to trim excess fat. Wild ducks are leaner have a different flavor compared to farm-raised ducks.

How can I tell when the duck is fully cooked?

The duck is done when the meat is tender and easily separates from the bone. A meat thermometer should read 165 degrees F when inserted into the thickest part.

Can I add different vegetables to the crock pot?

Feel free to include vegetables like celery, parsnips, or sweet potatoes.

What can I use instead of dry onion soup mix?

You can use a combination of dried onion flakes, beef bouillon granules, onion powder.

Can the recipe be adapted for a regular oven?

Yes, you can cook it in a covered roasting pan in the oven at 350 degrees F for about 1.5 to 2 hours, or until tender.

How can I thicken the sauce in the crock pot?

You can mix a tablespoon of cornstarch with cold water and stir it into the crock pot towards the end of cooking.

nutrition data

622 calories, 25 grams fat, 38 grams carbohydrates, 60 grams protein per serving.

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WILD DUCK BREAST L'ORANGE

DUCK LARB

reviews & comments

Guest Foodie REVIEW:
January 19, 2020

Very good with the mallard breasts used, the cubed potatoes work good as the vegetables can be eaten like a casserole. Thanks
Guest Foodie January 4, 2019

I read all reviews & im excited to try my daughter went duck hunting and is bringing home many
Katrina REVIEW:
April 6, 2018

First time making duck, and I surprised myself! This recipe is fantastic! The onion soup mix really helps with the flavor!My Instant Pot adjustments: I made some adjustments to recipe to use it for my pressure cooker instead of my slow cooker because I ran out of time to make it for dinner. Total cooking time was about 45min-1hr using the pressure cooker. Additionally, the duck I had was already skinned, small, and cut into about +/-2oz pieces. I set the pressure cooker to high pressure, manual, 13 minutes. When it was done cooking, I let the pressure valve release naturally.
Blue REVIEW:
November 11, 2013

I used the suggestions below and it turned out very good and not very fatty. I used one larger duck (not sure what a small duck size is actually but the duck I used served four of us). It was very tender.
Monica REVIEW:
July 26, 2013

I've been dying to try this recipe and finally took the plunge. I'm giving it four stars but as is it's really a 2 or 3 so follow my advice: First, ducks are soooooo fatty. OMG! The vegetables were inedible because they were swimming in fat. You need to trim as much of the fatty skin off as you can. I don't think you want to remove the skin because it might dry out, but trim away the big chunks that hang off. Second: put a trivet or balled up foil or something in the bottom to keep everything out of all that fat. You'll need some fat to drip down on the veggies to keep them moist but they don't need to be swimming in it. Third: sprinkle some of the soup mix on the veggies and some on the skin of the duck (or tuck under the skin if you can) for more flavor. The duck came out very tender! That's the only reason I'm giving this higher marks because this recipe has major potential to be one of the best dishes you've had but it just needs to address the fat issue. Now, if you remove the skin from the duck you can proceed as directed but it doesn't say what to do as far as the skin goes so I had left it on.

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