Slow Cooker Duck Legs with Green Olives for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the duck legs in a hot skillet for 2 to 3 minutes per side before placing them into the slow cooker. This extra step renders some of the fat and adds a rich, browned crust to the skin, which enhances the final sauce. If you choose to sear, make sure to drain the excess fat from the skillet before transferring the duck to the cooker, as too much fat can make the final sauce feel overly greasy.

If you find the sauce is too thin after the duck is cooked, you can carefully remove the duck legs and transfer the liquid to a skillet. Simmer the sauce over medium-high heat until it reaches your desired consistency.

This also allows you to adjust the seasoning, such as adding a pinch of salt or a splash of balsamic vinegar, to balance the flavors. Always be gentle when handling the cooked duck legs, as they will be very tender and prone to falling apart.

Variations

• Spicy Duck Legs: Add a teaspoon of red pepper flakes or a chopped chili pepper when adding the onions to introduce a gentle heat that cuts through the richness of the duck.
• Mediterranean Style: Incorporate a few halved artichoke hearts and a handful of sun-dried tomatoes during the last hour of cooking for an even more vibrant Mediterranean flavor profile.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months.

Reheat

Thaw in the fridge overnight and reheat in a saucepan over medium heat until steaming hot throughout.

Store any leftovers in an airtight container to maintain freshness. The duck and sauce can be kept in the refrigerator for up to 3 days. Ensure the dish cools for no more than 2 hours at room temperature before placing it into the refrigerator.

When reheating, ensure the duck reaches an internal temperature of 165°F (74°C) to ensure it is safe to consume. If the sauce has thickened too much in the fridge, add a small splash of water or broth when reheating.

This dish is excellent for making ahead, as the flavors often meld and deepen after resting overnight. You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it into the slow cooker base and start the cooking cycle in the morning. This saves significant time on busy days and ensures you have a delicious meal ready to go with virtually no last-minute preparation required.

Serving ideas

Serve the braised duck legs hot, spooning a generous amount of the tomato and olive sauce over each piece. This dish pairs beautifully with sides that can soak up the rich sauce, such as creamy polenta, mashed potatoes, or crusty bread.

The acidity of the green olives provides a wonderful contrast to the savory duck, so consider serving it with a simple side salad of bitter greens like arugula or radicchio to add freshness and crunch to your meal.

For a more complete presentation, garnish the plates with a handful of fresh parsley or thyme leaves. The vibrant green color adds a fresh touch to the dark, rich sauce.

If you are serving this for a dinner party, consider pairing it with a medium-bodied red wine, such as a Pinot Noir or a Syrah, which complements the savory notes of the duck and the herbs. Keep the presentation rustic and inviting to highlight the comforting nature of the slow-cooked meal.

Frequently asked questions

Recipe card

Slow Cooker Duck Legs with Green Olives for an Easy Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 duck legs
• 1 cup green olives, pitted
• 1 onion, sliced
• 1 tbsp herbes de Provence
• 2 cups tomato pulp

Instructions

1. Place the raw duck legs into the base of the slow cooker, ensuring they are arranged in a single layer if possible to allow for even heat distribution during the long cooking process.
2. Scatter the sliced onions and pitted green olives over the duck legs. Sprinkle the herbes de Provence evenly over the top of the ingredients to ensure every piece is seasoned.
3. Pour the tomato pulp over the duck legs, olives, and onions. Ensure the tomato pulp covers the ingredients adequately to create a braising liquid that will keep the duck moist while it cooks.
4. Cover the slow cooker and cook on low for 4 to 6 hours, or until the duck reaches an internal temperature of 165°F (74°C). Once finished, remove the duck and let it rest for at least 5 minutes before serving.

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

12 g

Fat

34 g

Fiber

3 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.