Slow Cooker Duck
( SERVES 4 )
If you didn't bag your own duck then you could use free-range duck available from some butchers and supermarkets.
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|1||Duck, large, wild|
|4||Kaffir lime leaves|
|1 cup||Orange juice|
|2 tbsp||Root ginger, grated|
|2 tbsp||Palm sugar, or brown sugar|
|2 tbsp||Soy sauce|
|1 to taste||Freshly ground black pepper|
- Wash and dry the duck. Prick the orange all over with a thin, sharp skewer. Insert in the cavity of the duck. Add 2 kaffir lime leaves. Truss the duck, if necessary.
- Combine the orange juice, root ginger, palm or brown sugar and soy sauce. Place the butter in the slow cooker. Place the duck on top. Pour the orange juice mixture over the top. Top with 2 more kaffir lime leaves and black pepper. Cover and cook on low for eight hours. Turn the duck halfway through cooking if preferred or baste occasionally.
- Remove the duck to a serving platter, cover and keep warm. Discard the fat from the slow cooker. Strain the liquid into a small saucepan and boil until slightly thickened. Serve with the duck.