2 whole wild duck breasts, cut in half and skin removed 1/2 teaspoon salt 1/4 teaspoon black pepper 2 small oranges, peeled and cut into 1/2-inch pieces 1 medium apple, cut into 1/2-inch pieces 1 medium onion, cut into eighths 1 can (6 ounce size) frozen orange juice concentrate, thawed
Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2 - 6 quart slow cooker. Pour orange juice concentrate over top. Cover and cook on low 8-10 hours or until duck is tender.
Remove duck from slow cooker. Discard fruit and onion mixture.
This was a great recipe! Duck can be so fatty so having the skin off it really kept that to a minimum. The orange flavor is strong but not overwhelming (besides, it's l'orange - you expect it to be orange flavored). I know from experience that if a recipe calls for cooking something on low for 8-10 hours that my crock pot should only cook on low for about 5-6. For poultry, I cut that down even more so I cooked it on low for 4 hours then turned it to "warm" and let it cook another 30 minutes to "rest". Served with a wild rice pilaf (to go with the "wild" theme) and we were happy campers!
Lana December 7, 2013 REVIEW:
This was delicious! I was afraid it would be sweet with the orange concentrate but I think the onion helpped balance that out. The sauce was very good. For the previous review, you serve the duck with the sauce!
Member since: May 13, 2010
senatorcat May 13, 2010 REVIEW:
I became a member of this thing just to tell everyone how awful this recipe is. Orange pulp + meat = orange peel jerky. The sad part is we don't have a lot of money, and we thought a crock pot recipe would help stretch the meat. Our friend killed the duck, and we dishonored his efforts with this recipe. We made the recipe on May 1, 2010.
CDKitchen Staff Reply: Have you had duck a l'orange before? It does have a strong orange flavor. Not sure what you meant by "jerky" - was the meat dry? If you have a newer crock pot certain brands notoriously overheat when they cook which could have evaporated too much of the liquid and overly intensified the flavor. Sorry to hear it didn't turn out for you but I believe this is actually a tested recipe from Betty Crocker so it makes me think there are other factors at work.
southernhellcat January 23, 2006 COMMENT: Havent tried it yet, but was curious as to what you do with the sauce. It says to strain or thinken, but then what?