It’s no secret that duck and orange are perfect partners and this soy and orange duck recipe from Bored of Lunch will prove that, made using duck breasts, orange slices, dark soy sauce, honey, ground ginger, and garlic cloves, it’s simple to make and gorgeous.

To make Orange Duck in your slow cooker or crockpot, first sear the duck skin until crispy, then layer with orange slices and other ingredients and cook on low for 2-3 hours.

Enjoy the delightful contrast as the tangy citrus cuts through the rich, savory flavor of the duck, making every bite a delectable experience.

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Can I Use Frozen Duck Breasts for This Recipe?

Yes, you can use frozen duck breasts for this recipe; just make sure they are fully thawed before use. Thaw them in the refrigerator overnight to ensure they cook evenly and maintain their flavor when prepared in the slow cooker.

Slow Cooker Orange Duck Ingredients

• 4 duck breasts
• 1 large orange, sliced
• 4 tbsp of dark soy sauce
• 4 tbsp of honey
• 1 tsp of ground ginger
• 1 to 2 tbsp of cornflour, mixed into a paste with 1 tbsp of water (optional)
• 4 cloves of garlic, crushed
• 200ml of orange juice
• 1 tsp of chilli powder
• Salt and pepper, to taste
• Sliced red chili, for garnish (optional)

How To Make Slow Cooker Orange Duck

1. Prepare the duck: Use a sharp knife to score the skin of the duck breasts in a criss-cross pattern. Season generously with salt and pepper. Heat a non-stick frying pan over high heat. Place the duck breasts skin-side down in the pan and sear for about 4 minutes or until the skin is crispy.
2. Layer the slow cooker: Arrange the orange slices at the bottom of the slow cooker. Place the seared duck breasts on top.
3. Combine the flavors: Add the dark soy sauce, honey, ground ginger, cornflour paste (if using), crushed garlic, orange juice, chili powder, and season with salt and pepper to the slow cooker.
4. Cook: Set the slow cooker to low and cook for 2–3 hours. The duck should be slightly pink in the middle; however, you can extend the cooking time if you prefer your duck more well-done.
5. Garnish and serve: Garnish with sliced red chili if desired before serving.

How Do I Know When the Duck Is Perfectly Cooked?

The duck is perfectly cooked when it reaches an internal temperature of 165°F as measured by a meat thermometer. It should be slightly pink in the center. If you prefer a well-done duck, extend the cooking time by 30 minutes.

Recipe Tips

• Score the skin well: Make sure to score the duck breast skin in a deep criss-cross pattern to help render the fat and achieve a crispy, delicious texture.
• Monitor the cooking time: Depending on your slow cooker model, cooking times may vary slightly. Start checking the duck at the 2-hour mark to avoid overcooking.
• Thicken the sauce if desired: If you prefer a thicker sauce, use the cornflour paste as suggested. For an even richer sauce, consider adding a tablespoon of butter.
• Balancing flavors: Taste the cooking liquid before adding the duck. Adjust the sweetness and saltiness by adding more honey or soy sauce if needed.

Recipe Variations

• Change the citrus: Instead of orange, try using lemon or grapefruit for a tangy twist that complements the fatty richness of the duck beautifully.
• Add more spice: For those who enjoy a bit of heat, add a finely chopped jalapeño to the slow cooker with the other ingredients to spice things up.
• Vary the sweetener: Replace honey with maple syrup or brown sugar to alter the flavor profile subtly and add a different kind of sweetness.
• Introduce new aromatics: Adding star anise or a cinnamon stick to the slow cooker can infuse the duck with warm, aromatic flavors that are perfect for colder months.
• Experiment with vegetables: Place carrots, onions, or fennel in the slow cooker beneath the duck to add more flavor to the dish and provide a hearty side that cooks along with the main course.

What To Serve With Orange Duck

Serve your Orange Duck with vibrant, fresh sides like cucumber ribbon salad, steamed bok choy, sesame green beans, jasmine rice, and pickled radishes. You can also pair it with daikon slaw and chilled soba noodles.

How To Store Leftover Orange Duck

In The Fridge:

Cool the leftover Orange Duck completely before storing it. I usually place it in an airtight container or wrap it tightly with plastic wrap. It should be refrigerated and consumed within three to four days. Remember to keep it separate from fresh foods to avoid cross-contamination.

In The Freezer:

Freezing cooked duck can affect its texture, making it less appealing. If you must freeze it, wrap the cooled duck tightly in foil or place it in a freezer-safe bag. It’s best used within two months. Thaw in the fridge before reheating.

How To Reheat Leftover Orange Duck

Reheat your leftover Orange Duck by placing it in a covered skillet with a few tablespoons of water. Heat it over medium-low until warmed through. This method helps keep the duck moist. Alternatively, you can use a microwave, but cover the dish to retain moisture.

Check out More Slow Cooker Recipes:

• Slow Cooker Thai Basil Beef
• Slow Cooker Pork Chops and Apple Slices
• Slow Cooker Turkey Thighs