Ellsworth Crossing Crockpot Duck
This One’s a Game Changer
Howdy friends — Tony here from Ellsworth Crossing, your go-to farm-to-fork market right here in
Waterloo, Nebraska! Today I want to talk to you about something that might just become your new favorite
meal. We’re cooking duck — whole duck, in a crockpot — and I promise you it is a lot easier than you
think.
I know, I know. Duck sounds intimidating. It sounds like something you’d see on a menu at a fancy
restaurant in Omaha, not something you’d throw together on a Wednesday night after work. But here’s the
truth: if you’ve got a slow cooker and about ten minutes of prep time, you have everything you need. This is
real food, made simple — and that’s exactly what we’re all about.
We carry whole duck right here at the store, and I’ll be honest with you — I watch people pick one up, turn
it over in their hands, and put it back down more often than I’d like. I always want to say, “Hey, don’t walk
away from that!” Because once you’ve had slow-cooked duck — fall-apart tender, rich and savory, the kind
of meal that makes the whole house smell incredible — you are going to wonder why you waited this long to
try it.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
“Real food, raised right, cooked low and slow. That’s the Nebraska way — and duck does it better than just about anything.”
Here at Ellsworth Crossing, we source our duck from small, local Nebraska farmers who raise their animals humanely and holistically. No chemicals. No hormones. No antibiotics. Just real birds, raised the right way, the way food was always meant to be. And when you start with quality like that, you don’t need a lot of bells and whistles in the kitchen to make something truly outstanding.
This recipe is what I call a “set it and walk away” meal. Season your bird in the morning, put it in the crockpot, go about your day — whether that’s working the farm, running the kids around, or putting in a full shift — and come home to something that tastes like you spent all day in the kitchen. That’s the beauty of it.
The slow cooker does all the heavy lifting for you.
Now here’s one thing you need to know about duck before we get into it: duck is fatty. And before you say “that sounds like a problem,” let me stop you right there — that fat is a feature, not a flaw. As your duck cooks, that fat slowly renders down into the most gorgeous, golden, flavor-packed cooking fat you have ever seen. Whatever you do, do not pour it down the drain. Save every drop of it in a jar, stick it in the fridge, and the next time you roast potatoes use a big spoonful of that duck fat in the pan instead of oil. Your family will think you took a cooking class. I’m not kidding — it is that good.
And hey — if you’ve got wild duck from a successful hunting season sitting in the freezer, this recipe works
beautifully for that too. Just reduce your cook time a bit and check the temperature early since wild birds
tend to be leaner and smaller. Either way, you’re in for a treat.
Ellsworth Crossing Crockpot Duck — Here’s the Recipe!
Want to try it yourself? (it’s not hard!) Budget about ¾ lb per person. Serves a family of four to six comfortably — Or two very hungry Nebraskans.
10
6-8 HRS
165 F
4-6 LBS
Min Prep
Low & Slow
Done Temp
Duck Size
What You'll Need
- 1 whole duck (4–6 lbs), thawed, giblets removed
- 1 tablespoon poultry seasoning (or a mix of dried thyme, sage, rosemary)
- 1 tablespoon seasoned salt (like Lawry’s) or regular salt + pepper
- 1 onion, quartered
- 4–6 garlic cloves (or 1 whole head, halved)
- Optional: 1–2 cups chicken broth, carrots, celery, or potatoes for a one-pot meal
How to make it
- Pat the duck dry with paper towels. Then prick the skin all over with a fork — this is important because it helps all that beautiful fat release as the duck cooks low and slow.
- Mix your poultry seasoning and salt together in a small bowl. Rub it all over the duck, inside and out. Don’t be shy about it — get in there!
- Stuff the cavity with your quartered onion and garlic. This is where the flavor really starts building.
- Here’s a pro move: place a rack inside your 6-quart crockpot — or make 3 or 4 balls out of aluminum foil and set them on the bottom. This lifts the duck up so it isn’t sitting in its own fat the whole time. Place the duck breast-side down on your rack or foil balls.
- If you want a one-pot meal, go ahead and add your veggies and a splash of broth around the bird. Carrots, celery, and potatoes all do great in here.
- Put the lid on and cook on Low for 6–8 hours or High for 3–4 hours. You’re looking for an internal temperature of at least 165–170°F in the thickest part of the thigh or breast. When it’s done, the meat should be fall-apart tender.
- Want crispy skin? Here’s how: Carefully transfer your duck to a baking sheet — and I do mean carefully, because this bird is going to be tender enough to fall apart on you. Slide it under the broiler for 3–5 minutes until that skin crisps up beautifully. Watch it like a hawk though — it goes from perfect to overdone fast!
- Tony’s Tips
Save that duck fat! It is liquid gold — jar it up, refrigerate it, and use it for roasting potatoes or cooking eggs. Absolutely delicious and nothing goes to waste, which is the whole idea. Serve your duck with mashed potatoes, rice, roasted veggies, or a simple salad. For wild duck or smaller birds, reduce your time slightly and check doneness early. And remember — this is a super forgiving recipe. About 10 minutes of prep, then the crockpot handles everything else. Enjoy your duck dinner! 🦆
If you haven’t tried duck before, I really encourage you to give the crockpot duck a shot. It’s one of those meals that surprises people — rich and deeply satisfying, but surprisingly simple to pull off. And when you’re starting with a bird that was raised right here in Nebraska, by a farmer who cares about doing things the right way, you can taste the difference. That’s not marketing talk — that’s just the truth.
Come see us at 26902 West Center Rd in Waterloo — we’re open every day from 10 a.m. to 6 p.m. We’ve got whole duck in the store along with all of your Nebraska beef, bison, pork, chicken, eggs, dairy, honey, and more. If you’ve got questions about sizing, cooking, or anything else, just ask. We love talking food with our customers. That’s what we’re here for.
From our family to yours — get you some duck! 🤠