by EBeier
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my 4 recipes »
1 fresh or completely thawed frozen duck, quartered (big pieces of hanging fat removed, if any) Ask a question about this ingredient
2 ribs celery, sliced Ask a question about this ingredient
2 medium-sized carrots, peeled and sliced Ask a question about this ingredient
1/2 a large white or spanish onion, peeled and sliced Ask a question about this ingredient
large sprigs of fresh thyme, on the branch Ask a question about this ingredient
juice of half a lemon Ask a question about this ingredient
1/4 cup good red wine Ask a question about this ingredient
6 whole cloves Ask a question about this ingredient
8 black peppercorns Ask a question about this ingredient
kosher salt & ground black pepper Ask a question about this ingredient
Heat a large saute pan over medium high heat for 3-5 minutes; don’t add any fat. Put the duck in the heated saute pan and brown it well, skin side first, then flesh side, probably about 15 minutes total. Lift the duck quarters out of the fat and discard fat. Pepper and liberally salt the duck quarters on both sides.
Ask a question about this stepMix celery, carrots, onion, shallots, thyme, cloves, peppercorns and red wine in the slow cooker. Place duck quarters on top of this mixture, skin side up. Pour lemon juice over duck pieces and sprinkle on a bit more kosher salt.
Ask a question about this stepSlow cook the duck on low for 8 to 10 hours. Drain liquid from the slow cooker (this can be strained, chilled and saved in a bowl—it will separate into perfect duck fat on the top and lovely duck gelee on the bottom). (Note: After Step Three, duck can be refrigerated, covered, up to two days, before proceeding with Step Four).
Ask a question about this stepBroil duck pieces, skin side up only, until skin is completely crisp, about 3-5 minutes
Ask a question about this stepUsed this technique yesterday on chicken for our second seder. Delicious and beautiful! No one could believe such a beautifully brown chicken came from the crockpot. I will definitely cook my duck this way now, too.
E.B., this sounds so great. What brand of slow cooker do you like? I still don't own one.
can you believe I am just noticing your comment now? I'm as slow as a slow cooker! I sort of don't believe in the fancy cookers, since the liners are v. equivalent in cheap and expensive brands--if they stint too much on linings, the slow cooker doesn't really work at all so the cheap ones put all their money there. I have a Rival that was a present but I think retails for about $40. The Cuisinart one is v. handsome but you are not going to display on the countertop in any case, I'll wager, and is a multiple of the price! EB
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I used this recipe last night, in triple quantities. It was superb-Thank you! Quite on the of the best main courses I have ever cooked. The duck was delicious, and everyone at dinner liked it and commented on how tasty it was. Broiling (grilling in the UK) the pieces of duck before serving is a great idea. A perfect recipe. I shall use it again, frequently.
"EPICTETUS"
Dubai - May 2012