Ingredients
Scale
- 4–5 lb. whole duck, giblets removed
- ½ cup salted butter, softened
- 1 Tbsp. orange zest
- 2 tsp. fresh parsley, chopped
- 2 tsp. fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon fresh oregano, chopped
- ½ tsp. black pepper
- ¼ cup salted butter, melted
- 1 large sweet onion, chopped
- 1 lb. baby red potatoes
- 1 ½ cups baby carrots
- ½ Tbsp. Italian seasoning
- 2 tsp. garlic salt
- 1 orange, sliced
- 1 cup chicken broth
- 2 Tbsp. orange juice
Instructions
- Prepare the duck by patting it dry with paper towels.
- In a small bowl, mix the softened butter with orange zest, parsley, thyme, salt, black pepper, and oregano until well blended.
- Rub the butter mixture all over the duck, including inside the cavity, and place some orange slices inside. Tie the legs loosely if necessary.
- In a large bowl, mix the melted butter, onion, potatoes, and carrots with Italian seasoning and garlic salt.
- At the bottom of the crockpot, place some orange slices and half of the vegetable mixture, followed by the orange juice and chicken broth.
- Place the duck breast side up over the vegetables and arrange the remaining vegetables around it.
- Cook on low for 6-8 hours or on high for 3-4 hours, ensuring the internal temperature reaches 165°F.
- (Optional) For crispy skin, broil the duck in the oven for 5-10 minutes until desired crispness is achieved.
- Let the duck rest for 15-20 minutes before slicing and serving.
Notes
Make sure to dry the duck thoroughly for better skin crisping.
You can add other seasonal vegetables for variety.
Allowing the duck to rest enhances the flavors and texture.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the duck
- Calories: 600
- Sugar: 5g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg