2 small ducks 1 package onion soup 4 cups coarsely chopped and peeled potatoes 2 cups coarsely chopped carrots 1 medium onion, coarsely chopped 2 tablespoons butter salt and pepper, to taste
Wash ducks; wipe dry inside and out. Place all ingredients except duck in Crock-Pot with 1/2 cup water. Place ducks on vegetables. Cover. Cook on high for 5 hours or until tender. Serve with wild rice mix.
Blue REVIEW: I used the suggestions below and it turned out very good and not very fatty. I used one larger duck (not sure what a small duck size is actually but the duck I used served four of us). It was very tender.
Jul 26, 2013
Monica REVIEW: I've been dying to try this recipe and finally took the plunge. I'm giving it four stars but as is it's really a 2 or 3 so follow my advice: First, ducks are soooooo fatty. OMG! The vegetables were inedible because they were swimming in fat. You need to trim as much of the fatty skin off as you can. I don't think you want to remove the skin because it might dry out, but trim away the big chunks that hang off. Second: put a trivet or balled up foil or something in the bottom to keep everything out of all that fat. You'll need some fat to drip down on the veggies to keep them moist but they don't need to be swimming in it. Third: sprinkle some of the soup mix on the veggies and some on the skin of the duck (or tuck under the skin if you can) for more flavor. The duck came out very tender! That's the only reason I'm giving this higher marks because this recipe has major potential to be one of the best dishes you've had but it just needs to address the fat issue. Now, if you remove the skin from the duck you can proceed as directed but it doesn't say what to do as far as the skin goes so I had left it on.