A golden-brown slow-cooked whole duck served with homemade gravy and herbs

Tender Slow-Cooked Whole Duck with Rich Homemade Gravy

Name: Tender Slow-Cooked Whole Duck with Rich Homemade Gravy
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: International
Ingredients: 1 piece Whole duck (about 2 kg); 1.5 tbsp Salt (preferably kosher or sea salt) - choose fine-grained for even seasoning; 1 tsp Black pepper, freshly ground if possible; 4 piece Garlic cloves, peeled and smashed; 3 piece Fresh rosemary sprigs; 3 piece Fresh thyme sprigs; 1 piece Onion, quartered; 2 piece Carrots, peeled and chopped; 2 piece Celery stalks, chopped; 3 tbsp Butter, unsalted, softened; 2 tbsp All-purpose flour (for gravy); 250 ml Chicken or vegetable stock, low sodium; 200 ml Water

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

medium

3 hour

Nutritional value per serving

Calories550kcal

Carbs5gram

Fat35gram

Protein45gram

Ingredients

Quantity

Whole duck (about 2 kg)1 piece
Salt (preferably kosher or sea salt) - choose fine-grained for even seasoning1.5 tbsp
Black pepper, freshly ground if possible1 tsp
Garlic cloves, peeled and smashed4 piece
Fresh rosemary sprigs3 piece
Fresh thyme sprigs3 piece
Onion, quartered1 piece
Carrots, peeled and chopped2 piece
Celery stalks, chopped2 piece
Butter, unsalted, softened3 tbsp
All-purpose flour (for gravy)2 tbsp
Chicken or vegetable stock, low sodium250 ml
Water200 ml

This tender and flavorful slow-cooked whole duck recipe is perfect for home cooks looking for a simple yet impressive meal. Slow cooking allows the duck to become extremely tender and juicy, while the homemade gravy made from the duck drippings adds rich flavor. The total estimated ingredient cost is approximately $20 (17 Euros, 15 Pounds, 1600 Rupees). The dish provides around 550 kcal per serving and suits a moderate protein diet. The whole process takes about 3 hours, including preparation and slow cooking. Difficulty level is medium due to cooking time and multiple steps. Food safety is a priority: the recommended internal temperature for fully cooked duck is 74°C (165°F) to ensure safety, and essential food handling practices like avoiding cross-contamination are clearly explained.

Preparation instructions

Preheat the oven

1Preheat your oven to 150°C (300°F). Slow cooking at low temperature ensures juicy, tender duck.

Prepare the duck

2Remove any giblets from the duck cavity and pat the duck dry with paper towels. This helps to achieve crispy skin later.

Season the duck

3Rub the duck all over with the softened butter. Season generously inside and out with salt and black pepper. Stuff the cavity with garlic cloves, rosemary, thyme, and quartered onion for flavor.

Prepare the roasting pan

4Place chopped carrots and celery in the bottom of a roasting pan. These vegetables act as a natural rack and will flavor the drippings for gravy.

Roast the duck slowly

5Place the duck breast side up on the vegetables. Pour water into the pan (not over the duck). Roast in the preheated oven for about 2.5 to 3 hours. Baste the duck every 45 minutes with pan juices to keep skin moist and flavorful. This slow cooking will tenderize the meat.

Check for safety and doneness

6Use a meat thermometer to check the internal temperature by inserting it into the thickest part of the duck thigh, without touching bone. Safe internal temperature is 74°C (165°F). Duck is safe to eat once this temperature is reached.

Rest the duck

7Once fully cooked, remove the duck from the oven and let it rest for 15 minutes tented loosely with foil. This allows juices to redistribute, making meat juicy and tender.

Make the gravy

8Remove the duck and vegetables from the pan and place the pan on the stove over medium heat. Add flour to the pan drippings and stir for 1-2 minutes to make a roux. Slowly whisk in the stock and cook until thickened, about 5 minutes. Season with salt and pepper to taste.

Serve

9Carve the duck and serve with the rich homemade gravy on the side. Enjoy your tender, flavorful slow-cooked duck!

Cooking Tips

1For extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking.

2If you don't have fresh herbs, use 1 tsp each of dried rosemary and thyme instead.

3Make sure to avoid cross-contamination by washing hands, utensils, and surfaces after handling raw duck.

4Save the fat rendered in the pan; duck fat is excellent for roasting potatoes or sautéing vegetables.

5If you want a thicker gravy, mix a teaspoon of cornstarch with cold water and whisk it into the gravy.

Equipment Needed

Roasting pan
Meat thermometer
Basting brush or spoon
Knife and cutting board
Saucepan for gravy
Whisk

Grocery Shopping List

[ ] Whole duck (~2 kg) - $15.50. Choose a fresh duck with firm skin and no unpleasant smell.
[ ] Butter, unsalted (250g) - $3.00. Use unsalted butter for better control of salt in the recipe.
[ ] Fresh garlic (1 bulb) - $0.50. Select firm bulbs without sprouting.
[ ] Fresh rosemary (1 small bunch) - $1.75. Pick vibrant green sprigs without brown spots.
[ ] Fresh thyme (1 small bunch) - $1.75. Choose fresh rather than dried for the best flavor.
[ ] Onion (1 piece) - $0.60. Firm and dry-skinned onions are best.
[ ] Carrots (2 pieces) - $0.40. Look for bright orange, firm carrots.
[ ] Celery stalks (2 pieces) - $0.80. Select crisp celery stalks without big leaves.
[ ] All-purpose flour (500g) - $0.50 (cost used very small portion).
[ ] Chicken or vegetable stock (carton 250 ml) - $1.50 for ready stock or substitute with bouillon cubes.

Total estimated cost: $25.30 Note: Prices may vary by location. Quantities are approximate and for one recipe.

FAQ

How do I know when the duck is fully cooked?

The most reliable way is to use a meat thermometer. The internal temperature should reach 74°C (165°F) in the thickest part of the thigh. Also, the juices should run clear when pierced.