Duck L'Orange Slow Cooked

Duck L’Orange (Slow Cooked)

I love duck but don’t enjoy cleaning the oven afterwards, so this recipe solves that problem by using a slow cooker. The end result is full of flavour, with juicy meat that literally falls off the bone.

This is an easy recipe that can be prepared in the morning and set to slow cook all day with just a little preparation before serving.

I now live in Central Otago, not conducive to growing oranges, but I do have a tree that produces masses of little sweet oranges, so have used them in this recipe (as photographed).

Brandy or sherry could be used instead of red wine – just use what you have on hand.

The recipe produces plenty of sauce, so mashed or boiled potatoes go well with it along with your choice of seasonal green vegetable.

Double the quantities of vegetable, wine, stock, herbs, spices and honey if you are planning on feeding 8 people (and 2 x cornflour paste).

Keep the duck fat skimmed off at the end of cooking in the fridge and use instead of oil (or butter) in other dishes – it is delicious!


Duck L’Orange (Slow Cooked)

2kg whole duck
Freshly ground salt & black pepper
1 tablespoon olive oil
1 onion (diced)
4 cloves garlic (crushed)
2 carrots (chopped)
2 sprigs rosemary (+ extra for garnish)
2 large oranges (one grated zest & juice – the other halved)
½ cup chicken stock
100 mils red wine
1 teaspoon chilli flakes
1 teaspoon smoked paprika
1 teaspoon dried oregano flakes
2 tablespoons honey

2 tablespoons cornflour mixed with 2 tablespoons water

(4-8 servings)


Heat the olive oil in a large frypan, season the duck well with salt and pepper and brown the over medium heat on both sides. Put the halved orange into the cavity.


Turn slow cooker to automatic and add the rest of the ingredients (except cornflour and water) to the pot, season with salt and pepper and mix well.


Place duck on top of mixed ingredients, cover and cook for 4 hours, then carefully turn the duck spooning some vegetables and sauce on top. Continue cooking, covered for a further 4 hours. Transfer duck to a serving dish, cover with tinfoil and keep warm.

Skim as much of the duck fat off the top of the sauce as you can, then turn the slow cooker on high and thicken with the cornflour mixture.


Arrange the vegetables and sauce over the duck and garnish with fresh rosemary.

Serve and enjoy!

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