Ingredients
Scale
- 4–5 lb. whole duck, giblets removed
- ½ cup salted butter, softened
- 1 Tbsp. orange zest
- 2 tsp. fresh parsley, chopped
- 2 tsp. fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon fresh oregano, chopped
- ½ tsp. black pepper
- ¼ cup salted butter, melted
- 1 large sweet onion, chopped
- 1 lb. baby red potatoes
- 1 ½ cups baby carrots
- ½ Tbsp. Italian seasoning
- 2 tsp. garlic salt
- 1 orange, sliced
- 1 cup chicken broth
- 2 Tbsp. orange juice
Instructions
- Pat the duck dry with paper towels.
- Mix softened butter, orange zest, parsley, thyme, salt, black pepper, and oregano in a bowl until smooth.
- Rub the butter mixture inside and outside the duck, placing some orange slices inside along with leftover herbs, if any. Tie the legs loosely if necessary.
- Combine melted butter, onion, potatoes, and carrots in a large bowl with Italian seasoning and garlic salt.
- Spread remaining orange slices and half of the vegetable mix in the bottom of the crockpot, then add orange juice and chicken broth.
- Place the duck breast side up over the vegetables, then arrange the remaining vegetables around the duck.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, ensuring an internal temperature of 165°F.
- For crispy skin, broil the duck on a baking sheet for 5-10 minutes if desired.
- Let the duck rest for 15-20 minutes before slicing and serving.
Notes
Ensure the duck is fully thawed before cooking for even cooking.
For deeper flavor, marinate the duck overnight with the butter mixture before cooking.
Consider using a meat thermometer to avoid overcooking the duck.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of duck
- Calories: 560
- Sugar: 3g
- Sodium: 740mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 150mg