Slow cooker Duck a l'Orange - with duck crown

Name: Slow-cooker Duck a l'Orange - with duck crown
Prep time: 15 min
Cook time: 170 min
Total time: 195 min
Ingredients: 1 duck crown (breasts on the bone, skin on); Salt and pepper to taste; 1 small onion (sliced); 2 cloves garlic (finely minced); 1 teaspoon dried thyme (or 2 springs fresh thyme); 1 orange (zest only) (use a vegetable peeler to make strips of zest); 1 orange (juice only) (use the same orange); 1 cup chicken stock; 1 tablespoon sherry vinegar; 1 cup reserved cooking liquid ((after slow cooking - optionally incluing onions)); 1 - 2 teaspoons sugar (depends on the sweetness of the oranges); 1 tablespoon apple cider vinegar; ½ cup orange juice (freshly squeezed or good quality store-bought); 1 tablespoon Grand Marnier (or other orange liqueur (optional)); 2 teaspoons cornflour (cornstarch) mixed with 1 tablespoon water (optional for thickening); Salt and pepper (to taste)

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Here is my version of the French classic Duck a l'Orange, cooked in the slow cooker for a no-fuss, flavour-packed meal. I've used a duck crown (the breasts on the bone) for tender, succulent meat, gently cooked in a fragrant blend of orange, garlic and herbs to infuse the citrus flavour into every bite. The rich, tangy, orange sauce is enhanced with a splash of orange liqueur for just the right touch of decadence.

Slices of Duck a l'Orange on a serving platter with carrots. beans and boiled baby potatoes.

Both hubby and I have decided that we prefer duck to chicken!. A succulent duck breast or a juicy, crispy-skinned duck leg makes a delicious meal with minimum effort. Hubby's current meal of choice is this duck in garlic sauce, which he swears is far better than any offering from the local takeaway.

My current favourite is this easy duck a l'orange!

Duck a l'orange might sound fancy, but it's incredibly easy to make, especially when you bring your slow cooker into play! This is my simplified version of the traditional French classic, resulting in a delicious family dinner with hardly any effort.

I used a duck crown (which is the carcass with two breasts still attached to the bone). This cut of meat stays incredibly tender in the slow cooker, while allowing all the flavours to soak right in!

And what flavours they are! The duck is cooked in fresh orange juice, onions, garlic and herbs, creating an incredible base for the sauce.

Once the meat is tender (it only takes 2 and a half hours on low in the slow cooker), the duck is popped into a hot oven for 10 minutes (or under the grill) to crisp up the skin.

I think the sauce is the real star of the show. The cooking liquid (and vegetables if you have a blender) are combined with a splash of orange liqueur to intensify the orange flavours. It's rich and zesty, with just the right balance of sweet and sharp, and is perfect for pouring over the sliced duck breasts.

Duck a l'Orange on a dinner plate with vegetables and a helping of gravy.

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Why you should try this slow cooker duck a l'orange
Recipe information
Ingredients for duck a l'orange
Instructions
Tips for a successful outcome
Slow cooker settings for duck a l'orange
Equipment
Storage
FAQ
Save for later
Related recipes
📋The recipe

Why you should try this slow cooker duck a l'orange

Easy, low effort recipe. Once everything is prepped and in the slow cooker, there's not much to do other than blend the gravy at the end.
Full of flavour. The duck is infused with delicious citrus flavour for a rich and aromatic dish. The final splash of orange liqueur in the gravy creates a restaurant-style sauce.
Perfectly tender duck. Cooking the duck crown on the bone ensures the breast meat remains moist and juicy.
Crispy skin. 10 minutes in the oven, once the duck comes out of the slow cooker, is all you will need to create perfectly golden, crispy skin.
Forgiving recipe. I accidentally left the duck in the slow cooker for 30 minutes longer than I should have (you'll probably notice from the pictures that the breast is not as pink as it should be). In spite of being slightly over-cooked, the meat was still beautifully tender and not dry at all.

Recipe information

Prep time: 15 minutes

Cooking time: 2.5 hours in the slow cooker plus another 30 minutes to crisp the duck skin, rest the duck and make the sauce.

Yield: 2 to 3 people

Ingredients for duck a l'orange

**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**

Ingredients you will need to make duck a l'orange.

Duck crown. This is a whole duck that has had the legs and wings removed, leaving only the breasts on the carcass. You can purchase a prepared duck crown from the supermarket or butcher. I find it more economical to buy a whole duck and remove the legs and wings myself. The legs go into the freezer for another meal, and I use the wings (and giblets) to make duck stock, which also goes into the freezer.
Onions. These should be peeled and sliced. They will be cooked with the duck and then blended with the cooking liquid to form the citrus-flavoured gravy.
Garlic. This should be peeled and minced.
Oranges. You will need strips of zest from one orange. I find it easiest to use a vegetable peeler to remove the zest. The juice from one orange will go into the slow cooker with the duck, and the juice of the other one will be added to the cooking liquid and used to flavour the gravy.
Thyme. I used dried thyme, but you could add a sprig of fresh thyme and fish it out before making the gravy. Substitute with rosemary, oregano or Italian herbs or leave it out.
Sherry vinegar. Just a splash with the stock adds more flavour to the duck. Substitute with dry sherry.
Stock. If you have duck stock in your freezer, you could use that; otherwise, simply dissolve a chicken stock cube in a cup of boiling water.
Salt and black pepper. For seasoning and to your own taste.

Sauce

Cooking liquid (not pictured because we haven't cooked the duck yet 🙂 ). You should reserve a cupful of the cooking liquid to form the base for the sauce. You can strain out the onions and orange zest if you prefer. I like to remove the orange zest (it can have a slightly bitter taste) and blend the onions into the sauce using a stick blender.
Sugar. This adds a touch of sweetness. The actual amount you will need depends on how sweet your oranges are. I like to taste the sauce as I'm adding the sugar so that I get the balance of sweetness and acidity just right.
Apple cider vinegar. This provides the tartness.
Orange liqueur. This enhances the sauce with extra orange flavour. You could use Grand Marnier, Triple Sec or any other orange-flavoured liqueur. If you don't want to use alcohol, add a teaspoon of orange extract instead.
Cornflour or cornstarch. This is used to thicken the sauce. The cornflour should be mixed to a smooth paste with a tablespoon of water and drizzled into the sauce over low heat until the right consistency is reached.

Instructions

A duck crown that has been scored with a knife and rubbed with salt and pepper.

Step 1: Score the skin of the duck crown with a sharp knife and rub the skin with salt and pepper.

Step 2: Place the duck skin-side down in a cold frying pan, then increase the heat to medium-high and sear the duck until the fat renders and the skin turns brown. Use tongs to help you move the duck so the skin browns all over. This will take 6 to 7 minutes.

An orange on a plate with the zest that has been sliced off with a vegetable peeler.

Step 3: Use a vegetable peeler to peel strips of zest from an orange.

Step 4: Pour all but one tablespoon of the duck fat out of the frying pan (keep it for your next batch of duck-fat roasted potatoes). Add the onions and garlic and stir-fry on moderate heat for 5 minutes to soften them.

Onions and orange zest in a slow cooker.

Step 5: Place the softened onions, orange zest and thyme into the slow cooker.

A browned duck crown added to the slow cooker.

Step 6: Place the duck, skin side up, on top and pour the stock, orange juice and vinegar over the top.

Cover the slow cooker with a lid and cook on low for 2.5 hours or until the internal temperature of the duck breast registers 63 - 65C or 145 - 150F.

Crisp the skin

Slow cooked duck crown transferred to a foil-lined roasting pan.

Step 7: Preheat the oven to 220C / 425F. Transfer the duck crown to a roasting pan or tray and roast for 10 minutes until the skin is crispy.

Duck crown that has been crisped in the oven.

Step 8: Remove the duck from the oven and cover it loosely with tinfoil. Leave it to rest for 10 minutes before carving to allow the juices to redistribute.

Make the sauce

A saucepan containing a cup of cooking liquid, including the onions.

Step 9: While the duck is resting, transfer one cup of cooking liquid to a saucepan (along with the onions). Add the orange juice, orange liqueur, vinegar and sugar and bring to a boil. Turn the heat down to a simmer and leave for 5 minutes. Stir in the cornflour mixture to thicken the sauce.

Step 10: For a smoother sauce, blend with a stick blender.

Two duck breasts which have been removed from the carcass. The carcass and a sharp knife are alongside..

Step 11: Using a sharp knife, carefully cut along each side of the backbone to remove the breasts.

Sliced duck breasts arranged on a serving platter.

Step 12: Slice the breasts into half-inch thick pieces and arrange them on a serving platter.

Arrange steamed vegetables around the slices of duck and drizzle some of the sauce over the top. Serve the remainder of the sauce in a gravy boat.

Duck breasts and vegetables on a serving platter with a gravy boat of orange sauce.

Tips for a successful outcome

Here are my top tips to ensure your duck a l'orange always turns out perfectly:

Take your time when browning the duck. This not only gives a nicely browned look to the skin, but it also renders out a lot of the fat. Save the rendered fat for making duck-fat roast potatoes. You can store it in a covered container in the refrigerator until you need it.
When testing the orange, take care to only take the outer orange zest. The inner white layer can have a bitter taste.
Soften the onions in the same pan in which the duck was browned. This will allow the onions to pick up any flavours left in the pan.
When crisping the skin in the oven, follow these tips to ensure a crispier skin without overcooking the duck:
- Preheat the oven for at least 5 minutes to ensure the duck skin can start crisping as soon as it hits the oven.
- Pat the skin dry with a paper towel and allow the duck to sit uncovered for a further 5 to 10 minutes before putting it into the oven. Moisture = steam = soggy skin.
- Optionally chill the duck in the refrigerator before crisping the skin. This not only helps the skin to dry, but has the added advantage of cooling the meat, which will help prevent overcooking.
If using the oven, place the duck in the centre of the oven; if using a grill or broiler, position the duck about 6 inches below the grill element.
Watch the duck carefully while it is crisping. The oven/grill is very hot, and the duck can burn in the blink of an eye!
It is important to allow the duck to rest for 10 minutes so that the juices can redistribute. If you try to carve the duck immediately you will find the juices run out all over your chopping board.
When making the sauce, you have the option of straining it and using only the cooking liquid or of leaving the onions in the sauce and blending them with a stick blender. I like to use the onions, but remove the orange zest before blending.

Overhead shot of sliced duck breasts and vegetables on a plate with the serving platter of duck and vegetables in the background.

Slow cooker settings for duck a l'orange

Because the duck crown is cooked in a slow cooker, the meat will definitely be more well done than boneless breasts seared in a pan. If you are looking for very pink meat, you might like to search for a different recipe. However, if you want moist, juicy meat, then this slow cooker duck crown recipe is ideal.

This recipe assumes the duck will be cooked to medium, which has an internal temperature of 63 to 65C or 145 to 150F, irrespective of whether you use a Low, Medium or High setting.

Setting	Time	Notes
Low	2.5 to 3 hours	Medium-well to well done. Tender, fully cooked, but still moist and not overdone.
Medium	2 to 2.5 hours	Medium to medium-well. Still tender with a hint of pink at the centre.
High	1.5 to 2 hours	Medium. Potentially more pink 1.5 hour mark, especially if it is a thick crown.

Equipment

These are the main items of equipment you will need to make this slow cooker duck a l'orange:

Slow cooker - If you have a slow cooker with a built-in timer, it will prevent you from leaving the duck for too long and potentially overcooking it.
Frying pan - for browning the duck and softening the onions.
Tongs - helpful for turning the duck and holding it in place as it browns.
Baking tray - used for crisping the skin of the duck in the oven.
Saucepan - for making the sauce.
Stick-blender - optional for blending the sauce.

Storage

Leftover duck breast can be stored in a covered container in the refrigerator for up to 3 days.

You can also freeze leftover duck breasts for up to 2 months.

Leftover sauce can be frozen in a suitable container for up to 3 months.

FAQ

My oranges have been waxed. How can I remove it?

Sometimes store-bought oranges are coated in a layer of wax to preserve shelf-life. To remove it, place the oranges in a bowl and cover them with boiling water to melt the wax. Scrub the skins with a vegetable brush while still warm, then rinse the oranges under cold water and dry.

What can I do with leftover duck breasts?

Leftover duck breast makes delicious sandwiches. Here are a couple of ideas:
- hoisin sauce, cucumber and spring onions in a wrap (similar to a crispy duck pancake).
- sourdough bread spread with cranberry sauce and topped with shredded duck.
My personal favourite way to use up leftovers is to turn them into another meal with this easy duck in garlic sauce recipe.

Save for later

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Visit my chicken and poultry recipes page for other duck recipes. Here are a few you might enjoy:

📋The recipe

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Slow cooker Duck a l'Orange - with duck crown

Why you should try this slow cooker duck a l'orange

Recipe information