Slow Cooker Whole Duck

Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Whole Duck
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Prep the duck by removing the giblets from the inside (if a local bought duck from an open market, remove the head, neck, and feet if they are still attached). Trim off any fat around the cavity open but do not discard, just set that aside, you will need that in a few minutes.
  2. Rinse the duck inside and out. pat dry with paper towels. Place quartered oranges inside the duck, plus the fat you trimmed off close the cavity opening best you can with toothpicks.
  3. Place several carrots cut in half lengthwise and or onions that are peeled and cut in half on the bottom of your slow cooker, this is to keep the duck elevated above the bottom where the fat will collect.
  4. Heat a large non stick pan and place the duck, breast side down in the pan, cook until the breast is lightly browned. Remove the duck from the pan and place breast side up on 2 layers of cheesecloth that is large enough to wrap around the duck, pick the duck up with the cheesecloth and set on top of the vegetable in the slow cooker, loosely push down the cheesecloth around the duck. Prick the skin, not the meat on the breast in several places, this helps allow the fat to render out but results in juicy meat. Reason for the cheesecloth is so you can lift the duck out without it falling apart when it is done cooking. This is a fall off the bone duck.
  5. Cook on Low setting for 6 to 7 hours. Check the fat level at the 3 hour mark, remove excess fat if the duck is resting in the fat. Reserve the fat, great for cooking fried potatoes.
  6. At 6 to 7 hours, check the duck for tenderness, should be fall off the bone tender, when ready, lift the duck out with the cheesecloth to a platter, serve.
Recipe Notes

I have to buy another duck, last time I bought one, I think it was 250 Baht, but I will verify this when I buy a duck. I will say fair value for now until I confirm the cost.

Adapted from an internet recipe.

Green Beans & Mushrooms

Green Beans & Mushrooms
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Votes: 1
Rating: 5
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Perfect side dish and even got the thumbs up from my mother in law, and she does not give that out easily. Takes just a bit longer than most green bean recipes as you will need to steam some items and saute other items, but for the most part, you can do both at the same time. For those viewers not in Asia, a long bean is just a green bean but can be 1-3 feet long. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Green Beans & Mushrooms
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Perfect side dish and even got the thumbs up from my mother in law, and she does not give that out easily. Takes just a bit longer than most green bean recipes as you will need to steam some items and saute other items, but for the most part, you can do both at the same time. For those viewers not in Asia, a long bean is just a green bean but can be 1-3 feet long. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the carrots into 1 inch pieces, then cut each piece into strips about equal in diameter to the beans.
  2. Steam the long (green) beans for about 3-5 minutes until tender to the bite, depending on how crisp and tender you like the beans. Remove and set aside. (You can steam the carrots for about 1-2 minutes, then add the beans and steam together until crisp, which is what I did.)
  3. Steam the carrots for about 3-8 minutes, depending on the size and how crisp and tender you like carrots. Remove and set aside.
  4. Melt the butter in a large pan over medium heat, Saute the onion and garlic until the onion is translucent, add the mushrooms and cook until almost tender, cover and reduce heat to low and simmer for 2-3 minutes, stir in the carrots and green beans, salt, seasoned salt, and white pepper. Cover and cook for about 5 minutes, stirring occasionally to heat everything through. (Mushrooms I used was a 150 gram package of Shimeji mushrooms, chopped.)
  5. Serve as a side dish.
Recipe Notes

Low cost.

Shortcut: Seasoned Salt.

Variants: Substitute daikon for the carrot. Add 1 teaspoon of dried rosemary or thyme, or both.

Adapted from an internet recipe.