Mr Twister wrote:Great post!
I have tried the slow cook thing as I find it still gets the duck meat hard and rubbery.
Is it for you?
The meat doesn't quite fall off the bones, but is very tender & juicy...
For the sauce, we use red wine, Worcestershire, a tad bit of Lemon juice & a couple tblspoon Canola Oil, combined about 1 cup.
3 small Ducks... Slice an apple, place apple inside body cavity of each duck. Place ducks in the sauce. Season everything with Black Pepper and Ground Gourmet Chicken Seasoning. Sliced Wild Leek, diced onion, a few tomatoes, green pepper on top. Store in fridge until ready to cook.
When ready to cook... 5-6 hours before dinner...
Remove ducks from the sauce, place "breasts up" onto rack in bottom of Crock Pot. Some bacon onto each duck breast with toothpicks. Pour sauce over birds, sauce will be in bottom of crockpot, below a rack which is suspending the ducks.
Cook on LOW heat for 5-6 hours, serve the duck immediately when cooked, we serve with wild rice and vegetables...
The moisture is trapped in the slow cooker, the rack is critical, the Duck is NOT in the sauce while cooking, but is cooking in the steam of the sauce.
Our kids were asking for more.... always a good sign!
After the meal, the carcasses were boiled for soup, which we pre-make and then freeze for a winter Sunday easy meal.
