Duck can be intimidating. I was talking to a chef friend about it recently, and he said there are two tricks to cooking perfect duck. First, your safest bet is to not attempt to cook the whole duck but rather sections- legs and thighs for one meal, breasts for another. The second trick had to do with cooking it in the oven so perhaps it's applicable in a future post. Don't want to get ahead of myself.
MOST IMPORTANT: This is a recipe that takes VERY little prep time and is very impressive looking when it's all done. .
INGREDIENTS:
- Two duck breasts – or – two legs and thighs
- Some salt
- Some pepper
- 2 oranges peeled and sectioned
- 1 apple cut in half
- 1 onion cut into eighths
- 1 6 oz can thawed frozen orange juice concentrate
INSTRUCTIONS:
Season duck with salt and pepper. Put all the fruit and onion in the crock pot and slap that ‘ole duck right on top. Pour the OJ all over and just run the crock pot on low for 8-10 hours. You can use the “sauce” left in the pot- just strain it and pour it over if you want. I prefer without (don’t like it TOO orangey) but that’s your choice.
FOR THE NERDS: I've done this recipe both with Muscovy and Peking duck and they both turned out well. Errr, more aptly, duckLING. Yes, they are young, tasty little ducks. Although, if we're being fair, the chickens we eat are for the most part quite young, too.
WHERE TO BUY: Costco has been carrying frozen duck lately. Takes about 48 hours in the fridge to thaw. But, if you can, try and source a local duck. When I can get my hands on one of our local Muscovy ducks it's always a little more special.
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