Name: Slow Cooker Duck Legs with Mandarin Orange Sauce
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 4 pcs duck legs (bone-in, skin-on); 4 pcs mandarin oranges (zested and juiced); 2 tbsp fresh ginger (grated); 2 pcs star anise; 1.5 cup chicken broth; 2 tbsp soy sauce; 1 tbsp honey; 3 pcs garlic (cloves, minced); 1 tbsp cornstarch (mixed with 2 tbsp water); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 1 tbsp vegetable oil

Tender, glistening duck legs slow-cooked to perfection, glazed in a vibrant, sweet mandarin orange sauce, and artfully arranged on a rustic wooden board, ready to be savored.

Prep: 20 min • Cook: 240 min. Tender, fall-off-the-bone duck legs braised in a rich, aromatic sauce featuring mandarins, ginger, and star anise, for a comforting meal with minimal effort. This dish brings a classic flavor profile with the convenience of a slow cooker, making it perfect for a relaxed yet elegant dinner.

Preparation time: 20 min
Cooking time: 4 hrs
Total time: 4 hrs 20 min
Servings: 4

Instructions

Preparation

1Pat the duck legs dry with paper towels. Season generously with salt and pepper.
2Heat vegetable oil in a large skillet over medium-high heat. Sear the duck legs, skin-side down, for 5-7 minutes until the skin is crispy and golden brown. Flip and sear for another 2-3 minutes. Remove duck from skillet and place in a slow cooker.
3In a medium bowl, whisk together the mandarin orange zest, mandarin orange juice, grated ginger, minced garlic, chicken broth, soy sauce, and honey. Pour this mixture over the duck legs in the slow cooker. Add the star anise.

Cooking

1Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the duck is fork-tender and falling off the bone.
2Carefully remove the duck legs from the slow cooker and set aside. Skim any excess fat from the sauce in the slow cooker. Remove the star anise.
3Add the cornstarch slurry to the sauce in the slow cooker. Whisk well and cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
4Return the duck legs to the slow cooker and coat them in the thickened mandarin orange sauce. Serve immediately.

Instructions

Preparation

1Pat the duck legs dry with paper towels. Season generously with salt and pepper.
2Heat vegetable oil in a large skillet over medium-high heat. Sear the duck legs, skin-side down, for 5-7 minutes until the skin is crispy and golden brown. Flip and sear for another 2-3 minutes. Remove duck from skillet and place in a slow cooker.
3In a medium bowl, whisk together the mandarin orange zest, mandarin orange juice, grated ginger, minced garlic, chicken broth, soy sauce, and honey. Pour this mixture over the duck legs in the slow cooker. Add the star anise.

Cooking

1Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the duck is fork-tender and falling off the bone.
2Carefully remove the duck legs from the slow cooker and set aside. Skim any excess fat from the sauce in the slow cooker. Remove the star anise.
3Add the cornstarch slurry to the sauce in the slow cooker. Whisk well and cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
4Return the duck legs to the slow cooker and coat them in the thickened mandarin orange sauce. Serve immediately.

Nutrition Information

Calories: 850 kcal
Protein: 45 g
Fat: 60 g
Carbs: 25 g

Nutrient	Per serving
Calories	850 kcal
Protein	45 g
Fat	60 g
Carbs	25 g

Tips

Score the duck skin before searing to help render more fat and achieve crispier skin.
For extra crispy skin, briefly broil the cooked duck legs for a few minutes before adding back to th
Serve with wild rice or a side of steamed green beans to complement the rich flavors.