Whenever I need a no-fuss, soul-warming meal, this Slow Cooker Master Stock Duck is my go-to recipe. The duck cooks so slowly in a spiced soy broth that the meat comes out incredibly juicy and full of flavor. It’s the kind of dish that tastes as comforting as it smells.

Serve it with your favorite noodles and a side of greens to balance the richness. The best part? You can make the broth ahead of time—it gets even better the next day. It’s an easy way to bring a little luxury to a weeknight dinner.

Jump to Recipe Print Recipe

Recipe Ingredients

• 6 cups chicken stock (1.5 liters)
• ¾ cup tamari or soy sauce (185 ml)
• 3 tbsp Chinese rice wine
• 5½ oz raw sugar (150 g)
• 2 star anise
• 1 cinnamon stick
• 3 tsp Chinese five-spice powder
• ¾-inch piece of ginger, thinly sliced (2 cm)
• 2 garlic cloves, bruised
• 1 whole duck, 5 lbs, with excess fat removed (2.2 kg)
• 2 tbsp rice bran oil or grapeseed oil
• Egg noodles, for serving
• Choy sum or other Chinese greens, for serving

How To Make Slow Cooker Master Stock Duck

1. Prepare the Master Stock: Combine chicken stock, tamari or soy sauce, Chinese rice wine, raw sugar, star anise, cinnamon stick, Chinese five-spice powder, ginger slices, garlic, and 1 cup of water in the slow cooker. Mix everything well to ensure the flavors are evenly distributed before adding the duck.
2. Add the Duck to Cook: Place the duck in the slow cooker, breast-side up, and cut out a baking paper circle to fit directly over the liquid. Cover the slow cooker with its lid and cook on low heat for 6 hours, turning the duck halfway through to ensure it cooks evenly on all sides.
3. Rest the Duck: Carefully remove the duck from the slow cooker and set it aside to rest for at least 15 minutes. This step is important for the juices to redistribute and keep the meat moist.
4. Sear the Duck Pieces: Remove the breasts and legs from the duck. Heat the rice bran or grapeseed oil in a large frying pan over medium-high heat. Sear the duck pieces, skin-side down, for about 3 minutes until the skin is golden and crisp.
5. Prepare the Stock for Serving: Skim any fat from the surface of the master stock in the slow cooker. Strain the stock through a fine sieve lined with muslin or a paper towel. Pour 4 cups of strained stock into a saucepan and bring it to a boil to concentrate the flavors.
6. Assemble and Serve: Serve the duck pieces alongside cooked egg noodles and blanched choy sum or other Chinese greens. Ladle the hot, aromatic master stock over the duck and sides for a rich and flavorful finish.

Recipe Tips

• Enhance the Broth Flavor: Add dried shiitake mushrooms or a few slices of fresh orange peel to the master stock for deeper, earthy, or citrusy undertones.
• Adjust the Spice Level: For a spicier kick, include a dried chili or a few Sichuan peppercorns in the stock while cooking.
• Vegetarian Version: Substitute duck with firm tofu or a mix of mushrooms for a lighter vegetarian alternative while keeping the same master stock base.
• Crispier Skin Option: After searing, place the duck pieces under a broiler for 2-3 minutes to achieve extra crispiness.
• Use the Leftover Stock: Save leftover master stock by freezing it in portions for future recipes like soups, braises, or even marinating meat.

Recipe FAQs and Variations

Check out More Recipes:

• French Duck Confit
• Slow Cooker Duck Massaman Curry
• Slow Cooker Duck Ragu