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Slow-Cooker Duck Legs

Life's easier with a slow cooker — make a delicious dinner without the fuss! Duck legs cooked in a slow cooker are sure to please the whole household. The meat comes out far more tender than on the stovetop, and the marinade gives it a wonderful spiced aroma. You can extend the marinating time — for instance, marinate in the evening and leave it overnight; the longer the duck sits, the tastier it is. Improvise on the side dish to suit the moment; for something heartier, serve the legs with mashed potatoes.

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Duck legs in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 13 g
Fats 63 % 31 g
Carbohydrates 10 % 5 g
345 kcal
GI: 60 / 0 / 40
    1. Rinse the duck legs well under running water and pat them dry with paper towels. Remove any leftover pinfeathers with tweezers. 2. Pour the soy sauce and liquid honey into a deep bowl. If the honey has set, melt it briefly in the microwave first. 3. Peel the garlic, crush each clove with the flat of a knife, then finely chop it and add it to the marinade. 4. Add the ground ginger and cinnamon, and season with pepper and salt to taste. Warm the marinade — the microwave or a water bath works well. 5. Coat the duck legs thoroughly with the warm marinade, put them in a bowl, and pour any remaining marinade over. Cover and refrigerate for 6 hours. 6. When ready, select the "Sauté/Fry" program. Once the slow-cooker bowl is good and hot, add the legs and fry for 15–20 minutes, turning them a couple of times with a spatula to get an even golden crust. 7. Once the crust is where you want it, pour the leftover marinade into the bowl and top up with hot water. Adjust salt and pepper here if you like. 8. Switch to the "Stew/Braise" mode, cover, and braise the legs for 50 minutes, until the meat is fully cooked. Serve the duck legs with fresh vegetables or plenty of greens — spinach is great here. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ginger Powder - 335  kcal/100g
  • Ground cinnamon - 247  kcal/100g
  • Duck legs - 405  kcal/100g
  • Fried duck legs - 266  kcal/100g

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