Best 2 Slow Cooker Wild Duck Breast à Lorange Recipes
"Slow Cooker Wild Duck Breast à l'Orange" is a delightful and flavorful dish that combines the richness of wild duck with the sweet and tangy notes of orange. This recipe is perfect for a special occasion or a cozy dinner party. With just a few simple ingredients and a slow cooker, you can create a succulent and tender duck breast that is infused with citrusy goodness. Whether you're a seasoned cook or a beginner, this recipe guide will provide you with the step-by-step instructions and tips you need to make an unforgettable "Slow Cooker Wild Duck Breast à l'Orange" that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKER DUCK BREASTS
My husband and son are duck hunters, and I am always trying to find new ways to cook the meat. I created this slow-cooker duck breast dish a couple of years ago, and it instantly became a family favorite. The flavors of the herbs really compliment the duck. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Working in batches, place duck breasts, fat sides down, into a cold skillet. Heat pan over medium-low heat. Cook, uncovered, until browned, 15-20 minutes, pouring drippings from pan as needed. Save duck fat for another use., In a small bowl, mix together mushroom soup, white wine, onion, celery, marjoram, rosemary and pepper; pour into 6- or 7-qt. slow cooker. Place duck breasts, fat sides up, on top of soup mixture. Cook, covered, on low until meat is tender and thermometer reads 170°, 3-1/2 to 4-1/2 hours. Remove duck breasts and keep warm; skim fat from the slow cooker. Combine cold water and cornstarch; add to slow cooker. Cook until thickened, 10-15 minutes. Return duck breasts to slow cooker; heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 27g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 417mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
CHEF JOHN'S ORANGE DUCK
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
- Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
- Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
- Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
- Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
- Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g
Tips:
- Choose the right duck breasts: Look for breasts that are plump and have a deep red color. Avoid breasts that are thin or have a yellow tint.
- Score the duck breasts: This will help the fat render out and the flavors penetrate the meat. Use a sharp knife to make shallow cuts in the skin, about 1/4 inch deep and 1 inch apart.
- Season the duck breasts: Rub the breasts with a mixture of salt, pepper, and your favorite herbs and spices. You can also use a store-bought duck rub.
- Sear the duck breasts: This will help to brown the skin and seal in the juices. Heat a large skillet over medium-high heat and add the duck breasts, skin-side down. Sear for 2-3 minutes per side, or until the skin is golden brown and crispy.
- Transfer the duck breasts to the slow cooker: Add the orange juice, orange zest, chicken broth, and herbs to the slow cooker. Nestle the duck breasts in the liquid, skin-side up.
- Cook the duck breasts: Cover and cook on low for 6-8 hours, or until the duck breasts are tender and fall apart easily. You can also cook the duck breasts on high for 3-4 hours, but check them more frequently to make sure they don't overcook.
Conclusion:
Slow cooker wild duck breast l'orange is a delicious and easy-to-make dish that is perfect for a special occasion. The duck breasts are cooked in a flavorful orange sauce until they are tender and fall apart easily. Serve the duck breasts with rice, mashed potatoes, or your favorite vegetables.
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