Cody Casey
Slow-cooked wild duck is a versatile dish that can be served with a variety of sides, from salads to roasted vegetables. Cooking wild duck in a crock pot is an easy way to prepare this meat, resulting in a tender and juicy dish with a crispy finish. The cooking time will depend on the size of your crock pot and the size of the duck, but it usually takes around 5 hours on high or 6-8 hours on low.
| Characteristics | Values |
|---|---|
| Crock Pot/Slow Cooker | For cooking the ducks |
| Cutting Board | To trim excess fat and skin |
| Peeler | To peel the potatoes and carrots |
| Measuring Cup | For measuring water |
| Stirring Spoon | To mix water and onion soup |
| Cooking Time | 3-8 hours depending on crock pot and duck size |
| Broiler | For a crispy finish |
| Meat Thermometer | To check internal temperature |
| Storage | Refrigerate for up to 4 days |
| Ingredients | Duck, potatoes, carrots, onion, garlic, herbs, spices, salt, pepper, etc. |
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What You'll Learn
Trimming the fat and skin
When trimming, be careful not to cut into the meat. You should also avoid removing too much skin, as it helps to protect the meat during cooking and provides flavour. Aim to cut away large pieces of overhanging skin that are not covering any meat. The neck and cavity areas are good places to start, as they tend to have more fat and skin that can be safely removed. You can also trim the skin and fat from the legs and backbone. To remove the skin and fat from the legs, use your hands to pull out large pockets of fat from the top of the thigh and where the thigh meets the drumstick. Then, use a sharp knife to carefully cut through the remaining skin, being mindful not to pierce the flesh.
For the backbone, slide your knife under the skin, keeping the blade parallel to the bone, and trim away the excess skin and fat. You can also make shallow cuts in a criss-cross pattern on the skin to help the fat render more evenly and allow the skin to crisp up during cooking. After trimming, cut the scraps into roughly equal-sized pieces, about two inches each, to ensure even cooking.
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Using a slow cooker
Slow cooking is an ideal method for cooking less expensive portions of meat, making them more tender and tasty than other forms of cookery.
Firstly, you'll need to prepare your duck. Remove the giblets from the duck's cavity and pat the duck dry with paper towels to remove excess moisture. You can then season the duck. One option is to combine paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper and generously coat the duck with this mixture, making sure to cover it evenly, including inside the cavity and under the skin for extra flavour. Alternatively, you can drizzle the duck with olive oil and rub spices into the skin.
Next, you'll want to place the duck in your slow cooker. You should place the duck breast-side down on a rack in your slow cooker. If you don't have a rack, you can make four foil balls and place these in the bottom of your slow cooker to lift the duck off the bottom. You can also add vegetables to your slow cooker, placing them at the bottom of the pot and putting the duck on top. You don't need to add any liquid to the slow cooker as the duck will create its own juices as it cooks.
Now you're ready to start cooking. You can cook the duck on a high setting for 3-4 hours or on a low setting for 6-8 hours. The duck is cooked when it reaches an internal temperature of 165-170°F in the thickest part of the meat. You can use a meat thermometer to check this.
Once the duck is cooked, you can transfer it to a sheet pan and place it in the oven on broil for 3-5 minutes or until the skin turns golden brown and crispy. You should then let the duck rest for a minimum of 15-20 minutes before serving to allow the juices to settle.
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Cooking time and temperature
The cooking time and temperature for a tender wild duck in a crock pot can vary depending on the size of your duck and the model of your crock pot/slow cooker. It is recommended to cook the duck on high for 3 to 5 hours, or on low for 6 to 8 hours. However, it is important to note that cooking times are guidelines, and you should adjust the time and temperature based on your specific crock pot and the duck's size.
For a more precise measurement, you can use a meat thermometer to ensure the duck is cooked to the right temperature. The internal temperature of the duck should reach 170 to 185 degrees Fahrenheit when it is cooked through and tender. If you are using a crock pot or slow cooker, it is recommended to keep the lid closed and check the temperature periodically.
If you are short on time, you can use a pressure cooker instead of a slow cooker. The total cooking time in a pressure cooker is significantly reduced to around 45 minutes to 1 hour. You can set the pressure cooker to high pressure for 13 minutes and then let the pressure release naturally.
It is important to note that wild ducks have less fat than farm-raised ducks, so they will cook faster. To ensure the duck doesn't overcook, you can elevate it on a rack or place it over vegetables like onions, potatoes, or carrots to prevent it from sitting in excess grease. Additionally, trimming any excess fat and skin from the duck before cooking can help prevent greasiness.
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Marinating the duck
Firstly, decide on the type of marinade you want to use. You can either purchase a ready-made marinade, such as a bottled vinaigrette or Italian-style dressing, or make your own. If you want to make your own marinade, you can combine ingredients such as lemon juice, balsamic vinegar, honey, and olive oil, beer, blueberry/carrot vinegar/koji sauce, or various spices and herbs. For example, a mixture of paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper can be used to generously coat the duck. You can also use a dry rub with a coarse salt like kosher or sea salt, sugar, cayenne pepper, dry mustard, garlic powder, onion powder, paprika, and dry herbs.
Once you have gathered your ingredients, combine them in a container with a tight-fitting lid. Shake well and then pour the marinade over the duck, making sure to cover it evenly, including inside the cavity and under the skin for extra flavour. You can also score the skin with shallow cuts to help the marinade penetrate the meat, but be careful not to cut into the flesh.
After applying the marinade, cover the duck and place it in the refrigerator. The marinating process can vary depending on the size of the duck and the type of marinade used. Whole ducks should be marinated for 3 to 12 hours, while duck parts require only 3 to 4 hours. You can turn the duck occasionally to ensure that it absorbs the marinade evenly.
Once the duck has finished marinating, remove it from the refrigerator and let it drain. Pat the duck dry with paper towels to remove any excess moisture before placing it in the crock pot.
By following these steps and allowing sufficient time for the duck to marinate, you will help ensure that your wild duck is tender, flavourful, and delicious.
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Broiling the duck
To begin the broiling process, preheat your oven's broiler to its maximum temperature. While the broiler is preheating, pat the duck dry with paper towels to remove any excess moisture. Next, score the duck's skin on the breast side in a diamond pattern, being careful not to cut into the meat. Then, generously season the duck with a mixture of paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper. Make sure to coat the duck evenly, including the inside cavity and under the skin for extra flavour.
Once the broiler is preheated, place the duck on the lower rack of the oven. Broil the duck for approximately 4 to 10 minutes for medium-rare. To check if the duck is cooked to your desired doneness, use a slender metal cake tester. Poke the duck with the tester, and if it feels warm to the touch, the duck is ready. If it is cold, continue cooking, and if it is hot, the duck has been overcooked. It is better to undercook the duck slightly, as you can always place it back under the broiler for a few more minutes.
After removing the duck from the oven, let it rest, uncovered, for about 15 minutes. During this time, residual heat will increase the internal temperature by about 10 °F. The duck is now ready to be sliced and served with a sprinkle of flaky finishing salt or a simple pan sauce.
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