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Duck In A Slow Cooker Shawns
1 Servings
1 Duck (fresh (or)), Thawed
4 Large Carrots, Peeled
2 Sticks celery
2 Firm apples (if no celery)
1 Tart firm apple (or lemon)
1 Small Onion and 1/4erd, Peeled
Use the carrot and or whatever to evelate teh duck inside the slow
cooker (or you can use a wire rack if you have one that fits)
Prepare the duck:
Remove the giblets and use elsewhere. Lay the duck on cheese cloth
making sure it's big enough to tie on top so you can lift it out of
slow cooker. Trim any large peices of fat and set aside. DO NOT TOSS
IT OUT!!!!! Wipe bird with paper towel, salt and pepper inside and
out, put your apple or lemon quarted inside the duck place any herbs
in there as well. Heat a non stick pan and place the duck brest side
down and saute until the skin is lightly browned. (Makes it look
better and is optional)
Put teh duck in the cheese cloth Brest side up, prick the skin a few
times.close the cheese cloth over the duck cook on high for 3-4 hours
or on low 6-7 hours. Internal temp should be 185f.
Half way through cooking check the fat level and if it's above teh
bottom of the duck ladle or skim it off with a turkey baster. Save
all the fat in a jar in the fridge for other uses as it's amazing.
Once cooked remove and drain on a platter.
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