Slow Cooker Duck Legs with Cherries and Port Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Check that your duck legs are fully thawed if they were frozen, and pat them dry with paper towels to remove excess moisture.

Have your port wine measured and your cherries pitted so that you can assemble the ingredients quickly in the slow cooker without needing to step away once you start the process.

Instructions

Assembly and preparation

1. 1Prepare the slow cooker base
   Place the raw duck legs into the base of the slow cooker. Ensure they are arranged in an even layer to promote consistent cooking throughout the braising process.
   Look for The duck legs should be laying flat.
   Tip Pat the duck skin dry with paper towels before placing it in the cooker for better texture.

The duck legs should be arranged in a single layer at the bottom of the slow cooker. Everything is ready for the long, slow braise that will transform the ingredients into a tender, flavorful meal. The kitchen should be clean, and the slow cooker lid should be securely in place to begin the cooking cycle.

Simmering and braising

2. 2Add seasoning and aromatics
   Scatter the pitted cherries over the duck legs. Evenly sprinkle the poultry seasoning over the meat, then pour the port wine directly into the slow cooker vessel.
   Look for The wine should pool at the bottom.
   Tip Distribute the seasoning evenly to ensure every part of the duck is flavored.

During the middle of the cooking process, the duck should be slowly submerged in the liquids, absorbing the flavors of the wine and cherries.

The aroma of the port and herbs will begin to fill the kitchen. The duck will slowly transition from firm to tender as the heat works to break down the connective tissues.

Finishing and serving

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 6 hours until the duck reaches an internal temperature of 165°F (74°C). Allow the meat to rest for 5 minutes before serving with the sauce.
   Look for The meat should be tender and pulling away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Skim any excess fat from the surface of the sauce before plating.

At the end of the cooking time, the duck meat should be falling off the bone and the sauce should have a deep, rich color. After resting the meat, the final dish will be ready for plating, with the glossy cherry and port reduction providing a beautiful contrast to the tender, savory duck legs.

Common mistakes

Avoid lifting the lid of the slow cooker during the cooking process, as this releases steam and lowers the internal temperature, which can significantly increase the required cooking time.

Another common mistake is failing to trim excessive skin or fat before adding the duck to the cooker; while some fat is desirable, too much can make the final sauce overly greasy. Finally, ensure the duck legs are not crowded, as even cooking requires adequate space for the liquid to circulate around each piece.

How to tell it’s done

The duck is properly cooked when the meat is exceptionally tender and easily pulls away from the bone with a fork. Using an instant-read thermometer, verify that the thickest part of the duck leg has reached an internal temperature of at least 165°F (74°C).

The sauce should be slightly thickened and glossy, coating the back of a spoon, and the cherries should have softened significantly, releasing their juices into the port wine.

• Poultry: 165°F (74°C) in the thickest part