Slow Cooker Braised Duck with Orange Sauce

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    5hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    3697

The light, vibrant flavours of orange and white wine cut through the richness of tender, slow-cooked duck legs. Serve with rice for an easy restaurant-quality dinner!

recipe updated 8 Oct 2019

Ingredients

  • Black peppercorns icon
    Black peppercorns
    about ½ teaspoon (1g)
  • Orange icon
    Orange
    about ½ units (100g)
  • Duck leg icon
    Duck leg
    4 (1588g)
  • Plain flour icon
    Plain flour
    2 tbsp (16g)
  • Onion icon
    Onion
    1 (140g)
  • Chicken stock icon
    Chicken stock
    ¾ cup (158ml)
  • Dry white wine icon
    Dry white wine
    about ¾ cup (158g)
  • Orange juice icon
    Orange juice
    2 tbsp (30ml)
  • Bay leaves icon
    Bay leaves
    1
  • Dijon mustard icon
    Dijon mustard
    1 tsp (5g)
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Add duck leg to a clean large cast iron skillet
  2. Fry evenly until browned
  3. Transfer content of large cast iron skillet to slow cooker bowl
  4. Add plain flour to the large cast iron skillet
  5. Stir
  6. Add onion, chicken stock, dry white wine, orange juice, bay leaves, dijon mustard, salt and black peppercorns to the large cast iron skillet
  7. Boil while stirring occasionally
  8. Add orange to the large cast iron skillet
  9. Transfer content of large cast iron skillet to slow cooker bowl
  10. Cook until tender - 5 hr, high heat
  11. Serve
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