Slow Cooker Braised Duck with Orange Sauce

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recipe by Octopus Publishing

  • Time icon
    Total Time
    5hrs 15mins
  • Serves icon
  • Calories icon
based on 2 ratings

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 7 Jul 2020


  • Black peppercorns icon
    Black peppercorns
    ½ tsp (about 1.07 g)
  • Orange icon
    ½ (about 100 g)
  • Duck leg icon
    Duck leg
    4 (about 800 g)
  • Plain flour icon
    Plain flour
    2 tbsp (about 16.2 g)
  • Onion icon
    1 (about 140 g)
  • Chicken stock icon
    Chicken stock
    ¾ cup (about 158.4 g)
  • Dry white wine icon
    Dry white wine
    ¾ cup (about 158.4 g)
  • Orange juice icon
    Orange juice
    2 tbsp (about 33 g)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Dijon mustard icon
    Dijon mustard
    1 tsp (about 5 g)
  • Salt icon
    as needed


  • 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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