Slow Cooker Braised Duck with Orange Sauce
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 5hrs 15mins
-
- Serves
- 4
-
- Calories
- 367
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
Ingredients
-
- Black peppercorns
- ½ teaspoon
-
- Orange
- ½
-
- Duck leg
- 4
-
- Plain flour
- 2 tablespoons
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- Onion
- 1
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- Chicken stock
- 160 ml
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- Dry white wine
- 160 g
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- Orange juice
- 2 tablespoons
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- Bay leaves
- 1
-
- Dijon mustard
- 1 teaspoon
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- Salt
- as needed
Tools
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Wooden spoon
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Stove
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Skillet pan
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Slow cooker bowl
-
Large cast iron skillet
Step preview
- Add duck leg to a clean large cast iron skillet
- Fry evenly until browned
- Transfer content of large cast iron skillet to slow cooker bowl
- Add plain flour to the large cast iron skillet
- Stir
- Add onion, chicken stock, dry white wine, orange juice, bay leaves, dijon mustard, salt and black peppercorns to the large cast iron skillet
- Boil while stirring occasionally
- Add orange to the large cast iron skillet
- Transfer content of large cast iron skillet to slow cooker bowl
- Cook until tender - 5 hr, high heat
- Serve