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Slow Cooker Duck Legs

Adapted from an internet recipe.
I found this great recipe for cooking duck legs (leg and thigh) for tender and juicy duck legs on the internet. 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 this recipe so I decided to try it out. 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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 2 people

Ingredients
  

  • 2 duck legs with thighs, skin on
  • 1 cup chicken stock
  • 1 cup red vermouth, OR use an additional cup of chicken stock
  • 1 bay leaf
  • 1 onion, chopped

Instructions
 

  • 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.
  • 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.
  • Add the chopped onion to the duck fat in the pan and cook until clear and softened, add the onions to the slow cooker.
  • Cover the slow cooker and cook on Low for 5-6 hours.
  • Serve with some buttered pasta and a green vegetable.

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.