Slow-Cooker Duck Breasts
Slow-Cooker Duck Breasts are a tender and flavorful dish made by gently cooking duck breasts in a slow cooker. This method allows the meat to become juicy and rich while absorbing the flavors of herbs, spices, or sauces added during cooking. It's a convenient way to enjoy a gourmet-style meal with minimal effort.
Ingredients
- 6 duck breast halves with skin (5 ounces each)
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup white wine
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/4 cup cold water
- 3 teaspoons cornstarch
- Hot cooked rice
Instructions
- 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
Calories: 365kcalCarbohydrates: 7gProtein: 17gFat: 27gSaturated Fat: 9gCholesterol: 76mgSodium: 417mgFiber: 1gSugar: 1g
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