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Slow Cooker Duck Legs with Mandarin Orange Sauce - Image 1

Slow Cooker Duck Legs with Mandarin Orange Sauce

French cuisine
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Slow Cooker Duck Legs with Mandarin Orange Sauce

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
Course
Main
Complexity
Medium
Units:
Scale:

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 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 3 pcs garlic(cloves, minced)
  • 1 tbsp cornstarch(mixed with 2 tbsp water)
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)
  • 1 tbsp vegetable oil

Instructions

Preparation

  1. Pat the duck legs dry with paper towels. Season generously with salt and pepper.
  2. Heat 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.
  3. In 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

  1. Cover 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.
  2. Carefully 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.
  3. Add 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.
  4. Return the duck legs to the slow cooker and coat them in the thickened mandarin orange sauce. Serve immediately.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories850 kcal340 kcal3,400 kcal
Protein45 g18 g180 g
Fat60 g24 g240 g
Carbs25 g10 g100 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.

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