Cooking duck legs is deceptively easy and yet it is so intimidating for many because it is considered “fancy food”. We love eating gourmet food but as a family of five on the go, we need a quick recipe (at least with very little prep time). Using the slow cooker is the best way to cook duck legs especially if you’re a beginner chef. This easy weeknight dinner recipe allows me to put all the ingredients in the Crockpot and then forget about it till we come home for dinner. Here’s a basic recipe on how to slow cook duck legs but I’ve added an Asian flair to it by using soy sauce and a few Asian spices. Just know that you need about 1/2 cup of liquid in the slow cooker so if you’re not up for soy sauce, substitute it with a simple broth and add your own vegetables in the last 30 minutes. It goes to show that you don’t need to spend a lot of time in the kitchen to eat well. Once you’ve figured out your slow cooking, you’ll be Crockin’ it!
5 duck legs quarters (we estimate one duck leg quarter per person)
1/2 teaspoon five spice powder
1/3 cup of shaoxing wine (sherry works too)
1/3 cup of soy sauce
1 inch of ginger, sliced
1 clove of garlic, whole
10 dried shiitake mushrooms
5 star anise (optional)
Vegetables of your choice like baby bok choy or spinach
Place dried mushrooms in a bowl of hot water and cover. Set aside till the mushroom softens about 20 minutes. In a skillet, place duck legs skin side down over medium heat and brown. This takes about 10-15 minutes. Turn over and cook a further 5 minutes. Discard the fat or be naughty and save it for duck fat fries (yum). Remove the duck legs and place in the Crockpot with all the other ingredients except the green vegetables. Stir it so that the duck legs are covered with a layer of the liquid. Turn the Crockpot onto low and cook for 6 hours. If you have time, stir the duck legs half way through the cooking. Drop in the bok choy in the last 30 minutes or 15 minutes for spinach Serve with steamed rice.
A Crock-Pot is such an affordable investment. With the colder seasons coming up, it’s been a wonderful addition to the kitchen.
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Till our next Happy Meal!
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