Whole slow-cooked marinated duck on a serving platter with herbs

Mouthwatering Slow-Cooked Whole Marinated Duck

Name: Mouthwatering Slow-Cooked Whole Marinated Duck
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 7 h 45 min
Yield: 4
Cuisine: International
Ingredients: 1 piece whole duck (about 2 kg) - choose fresh with firm skin and no unpleasant odor; 1/4 cup soy sauce - for a rich, salty flavor; 2 tbsp honey - adds sweetness and promotes browning; 4 cloves garlic cloves, minced - fresh for best aroma; 2 tbsp fresh ginger, minced - adds warmth and zest; 2 tbsp lemon juice - fresh squeezed for acidity; 2 tbsp olive oil - helps marinate and crisp skin; 1 tsp salt - use kosher or sea salt; 1 tsp black pepper, freshly ground; 1 tsp dried thyme or rosemary (optional) - for herbal aroma

Home Page / Slow Cooker Recipes / Slow Cooking Duck: A Complete Guide

medium

5 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs2gram

Fat35gram

Protein30gram

Ingredients

Quantity

whole duck (about 2 kg) - choose fresh with firm skin and no unpleasant odor1 piece
soy sauce - for a rich, salty flavor1/4 cup
honey - adds sweetness and promotes browning2 tbsp
garlic cloves, minced - fresh for best aroma4 cloves
fresh ginger, minced - adds warmth and zest2 tbsp
lemon juice - fresh squeezed for acidity2 tbsp
olive oil - helps marinate and crisp skin2 tbsp
salt - use kosher or sea salt1 tsp
black pepper, freshly ground1 tsp
dried thyme or rosemary (optional) - for herbal aroma1 tsp

This slow-cooked whole marinated duck recipe is designed for home cooks looking for a tasty and easy way to prepare duck with common kitchen tools. Marinating the duck infuses it with flavor while slow cooking ensures tender, juicy meat. This recipe costs approximately $15 USD / €14 / £12 / ₹1200 for all ingredients and provides about 4 servings. Each serving has roughly 450 kcal making it a moderate calorie meal. It fits well into a balanced diet with a medium level of cooking complexity and requires about 7 hours total (including marinating and cooking). Food safety is prioritized by cooking duck to a recommended internal temperature of 74°C (165°F).

Preparation instructions

Prepare the Marinade

1In a bowl, combine soy sauce, honey, minced garlic, minced ginger, lemon juice, olive oil, salt, pepper, and dried herbs if using. Mix well to create a balanced marinade that will tenderize and flavor the duck.

Marinate the Duck

2Place the whole duck in a large resealable plastic bag or suitable container. Pour the marinade over the duck, ensuring it is well coated inside and out. Seal and refrigerate for at least 4 hours, preferably overnight, turning occasionally for even flavor absorption.

Preheat Oven

3Remove the duck from the marinade and place it on a roasting rack in a roasting pan. Discard excess marinade. Preheat your oven to 130°C (265°F) for slow cooking.

Slow Cook the Duck

4Place the duck into the preheated oven. Allow it to cook slowly for about 5 to 5.5 hours, checking occasionally. Slow cooking at low temperature will render the fat and tenderize the meat gradually.

Check Internal Temperature

5Use a meat thermometer inserted into the thickest part of the duck's thigh without touching bone. The internal temperature should reach at least 74°C (165°F) to ensure it is safe and fully cooked.

Optional Broil for Crispy Skin

6If you like crispy skin, increase oven temperature to 220°C (425°F) and broil the duck for 5 to 10 minutes, watching carefully to prevent burning. This step crisps up the skin beautifully.

Rest the Duck

7Remove the duck from the oven and let it rest for 15 minutes before carving. Resting allows juices to redistribute, making the duck extra juicy and easier to carve.

Cooking Tips

1Use a meat thermometer to ensure the duck has reached a safe cooking temperature of 74°C (165°F). Never rely on color or time alone.

2Avoid cross-contamination by washing hands, utensils, and surfaces immediately after handling raw duck.

3If you don't have fresh ginger or garlic, powdered versions can be used but fresh ingredients provide much better flavor.

4Slow cooking renders out fat effectively; consider collecting and saving duck fat for cooking other dishes.

Equipment Needed

Large resealable plastic bag or container for marinating
Roasting pan with a rack
Meat thermometer
Oven with broiler function
Sharp carving knife

Grocery Shopping List

[ ] Whole duck (about 2 kg) - approximately $12. Tip: Choose a duck with firm, unblemished skin and fresh smell.
[ ] Soy sauce (1/4 cup) - approximately $1.5. Tip: Use low-sodium if preferred.
[ ] Honey (2 tbsp) - approximately $0.5. Tip: Choose raw honey for natural sweetness.
[ ] Fresh garlic (4 cloves) - approximately $0.25. Tip: Choose firm cloves with no sprouting.
[ ] Fresh ginger (1 small piece for 2 tbsp minced) - approximately $0.5. Tip: Look for smooth skin without wrinkles.
[ ] Lemon (for juice) - approximately $0.5. Tip: Choose firm, heavy lemons for juiciest.
[ ] Olive oil (2 tbsp) - approximately $0.5. Tip: Use extra virgin olive oil for best flavor.
[ ] Salt and pepper - approximately $0.5 total. Tip: Use kosher salt and freshly ground pepper for best results.
[ ] Dried thyme or rosemary (optional, 1 tsp) - approximately $0.5.

Total approximate cost: $15

FAQ

Can I marinate the duck for less time?

Yes, you can marinate the duck for at least 2 hours if short on time, but overnight marinating yields the best flavor.

How do I know when the duck is fully cooked?

Use a meat thermometer to check the thickest part of the thigh; it should register at least 74°C (165°F) for safe consumption.

Can I use this recipe for duck breasts instead of a whole duck?

The marinade can be used for duck breasts, but cooking times and methods will differ. Slow cooking a whole duck allows the meat to become tender and juicy.