Description
Central Nebraska free range duck, USDA processed (2-4.5 lbs)
Hard to find
Crockpot recipe
Want to try it yourself? (it’s not hard), here is the recipe! Crossing Crockpot Duck 🦆 Recipe (budget 3/4 lb per person) This is an easy, hands-off way to cook a whole duck in your slow cooker. It comes out tender and juicy, with optional crispy skin at the end. Ingredients: 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 Instructions: Pat the duck dry with paper towels. Prick the skin all over with a fork (this helps release fat). Mix the poultry seasoning and salt. Rub it all over the duck, inside and out. Stuff the cavity with onion quarters and garlic. For a lifted duck (recommended to avoid sitting in fat): Place a rack in your 6-quart crockpot, or make 3-4 balls out of aluminum foil and set them at the bottom. Place the duck breast-side down on the rack/foil. Add any veggies and a splash of broth if you want. Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the internal temperature reaches at least 165-170°F in the thickest part (thigh/breast) and the meat is tender. Optional crispy skin: Carefully remove the duck (it will be fall-apart tender). Place it on a baking sheet and broil in the oven for 3-5 minutes until the skin crisps up. Watch it closely! Tips: Duck releases a lot of fat, so save it for roasting potatoes or other cooking — it’s delicious! Serve with mashed potatoes, rice, roasted veggies, or a simple salad. For wild duck or smaller birds, reduce time slightly and check doneness early. This is super forgiving and minimal prep (about 10 minutes). Enjoy your duck dinner! 🦆 We are located at 26902 West Center Rd and open daily from 10 a.m. – 6 p.m. Proudly Nebraska Veteran owned. 🇺🇸
