Whole Duck (Pressure Cooker)
Whole Duck (Pressure Cooker)
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Using the same idea that the pressure cooker produced an outstanding juicy and tender chicken, my wife suggested using it for duck. We sent our brother in law to a local duck farm two days ago and he brought back 2 small ducks, yesterday, 18 Feb 2018, he slaughtered the ducks, plucked them, and sort of cleaned them, and delivered the two ducks to us. I did the final cleaning and prep for the pressure cooker. And oh my, what a tender and juicy duck as well, absolutely delicious! Follow the safety precautions for you type of pressure cooker.
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Whole Duck (Pressure Cooker)
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Votes: 1
Rating: 5
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Rate this recipe!
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Using the same idea that the pressure cooker produced an outstanding juicy and tender chicken, my wife suggested using it for duck. We sent our brother in law to a local duck farm two days ago and he brought back 2 small ducks, yesterday, 18 Feb 2018, he slaughtered the ducks, plucked them, and sort of cleaned them, and delivered the two ducks to us. I did the final cleaning and prep for the pressure cooker. And oh my, what a tender and juicy duck as well, absolutely delicious! Follow the safety precautions for you type of pressure cooker.
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. For those in Asia, any fowl will have feet and head still attached.
  2. Prep the duck by cutting off the feet, head, and neck. Clean the inside and out with running water, clean the inside well. Make sure the heart and liver are removed as well, and clean the gizzard as well if that is not done.
  3. Beat the lemongrass with a pestle or meat tenderizer, make two bundles and tie each into an overhand knot, place a bundle in each duck, then place a handful of lime leaves in each duck.
  4. If using the feet, use a cleaver and chop off the toes, and if using the head, chop off bill, yes, I know that sounds weird. Wash the feet, heads, necks, and gizzards. These will go in the pressure cooker. For the hearts and livers, set those aside, those do not go in the pressure cooker. (I boiled the hearts and livers for a snack while cooking the ducks.)
  5. Place the ducks in the pressure cooker along with the heads, necks, feet, and gizzards. Toss in the chopped onion. Add water as need, it does not need to cover the ducks, but keep the pot 2/3 or less full.
  6. Add the lid and lock in place, place weight (jiggler) on the top and turn on heat to high. Once the jiggler starts venting pressure and moving, start your time for 25 minutes.
  7. At 25 minutes, turn off the heat and move the pot to an unused burner and allow to release pressure naturally.
  8. One duck ready to serve. This was enjoyed with just a simple chili sauce for dipping and rice on the side. Figure 4 servings from one small duck.
Recipe Notes

Each small duck cost me 100 Baht, so 200 for both. for 8 servings, this is about 75 cents per serving, outstanding value for a very good meal!

Adapted from using pressure cooker times on the internet.

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
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Rating: 0
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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
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.

Slow Cooker Duck Legs
Slow Cooker Duck Legs
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Votes: 1
Rating: 5
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I found a great recipe for cooking duck legs (leg and thigh) for tender and juicy duck legs. A number of months ago I picked up a package of 2 duck legs at the store in town, cost was actually comparable to chicken. Got home and put them in the freezer. Found a recipe from a well known chef so decided to try it out.
Servings Prep Time
2 people 10 minutes
Cook Time
5-6 hours
Servings Prep Time
2 people 10 minutes
Cook Time
5-6 hours
Slow Cooker Duck Legs
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Votes: 1
Rating: 5
You:
Rate this recipe!
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I found a great recipe for cooking duck legs (leg and thigh) for tender and juicy duck legs. A number of months ago I picked up a package of 2 duck legs at the store in town, cost was actually comparable to chicken. Got home and put them in the freezer. Found a recipe from a well known chef so decided to try it out.
Servings Prep Time
2 people 10 minutes
Cook Time
5-6 hours
Servings Prep Time
2 people 10 minutes
Cook Time
5-6 hours
Ingredients
Servings: people
Instructions
  1. I added 2 cups of hot water to my slow cooker pot and used powdered stock to make the 2 cups of chicken stock. Turn on slow cooker to Low setting.
  2. In a low heat, dry, no oil added, non-stick pan, add the duck legs/thighs, skin side down until the fat runs out and the skin is golden brown. Remove the legs/thighs and add to the slow cooker skin side up.
  3. Add the chopped onion to the duck fat in the pan and cook until clear and softened, add the onions to the slow cooker.
  4. Cover the slow cooker and cook on Low for 5-6 hours.
  5. Serve with some buttered pasta and a green vegetable.
Recipe Notes

Two duck legs cost me 90 baht in Tesco. That is 45 Baht per person, or about $1.35 per person, add pasta, still reasonable. I served this with pasta and fresh, local grown, corn on the cob, puts the cost to about $1.50 per person. This is a great treat for family members or visiting friends.

The meat nearly falls off the bone and is tender and juicy. My wife loved this, she even stated, most tender duck she ever had cooked in a house. This recipe is a keeper.

Adapted from an internet recipe.