Slow Cooker Duck with Dried Apricots and Cinnamon Step-by-step instructions

Before you start

Before beginning, ensure that the slow cooker insert is clean and dry. Remove the duck legs from the refrigerator about 20 minutes before starting to take the chill off. Gather all ingredients and measure them out so that the assembly process is seamless once you start.

Having the dried apricots and spices ready ensures that you can layer the ingredients quickly, maintaining the temperature of the cooker and ensuring that the cooking time remains accurate.

Instructions

Assembling the ingredients

1. 1Prepare the slow cooker
   Place the raw duck legs at the bottom of the slow cooker in an even layer. Ensure the slow cooker is placed on a stable, heat-resistant surface before you begin adding any ingredients.
   Look for The duck legs should lie flat against the base of the cooker.
   Tip Remove excess fat from the duck skin before placing it in the cooker if a lighter sauce is desired.

At the end of this phase, the duck legs should be arranged in a single layer at the bottom of the slow cooker. The apricots should be scattered evenly over the top, and the cinnamon should be dusted across all pieces to ensure consistent seasoning. There should be no signs of pooling liquid until the final step. Check that your slow cooker is plugged in and ready to be set to the low setting before you add the chicken broth.

Adding the liquid and seasoning

2. 2Add aromatics and liquid
   Scatter the dried apricots over the duck legs. Sprinkle the ground cinnamon evenly across the fruit and meat. Pour the chicken broth over the top of the ingredients to provide the necessary moisture for the long cooking process.
   Look for The liquid should partially submerge the duck legs.
   Tip Distribute the apricots evenly to ensure their sweetness permeates all parts of the dish.

Once the chicken broth is poured over the duck, the liquid should settle around the pieces. The apricots will begin to absorb some of the moisture, and the cinnamon will start to integrate with the broth.

Ensure the lid is securely closed to create a tight seal. At this point, the slow cooker is ready to begin the long, slow braising process. There should be no need to stir the ingredients, as the gentle heat will do the work.

Final cooking and resting

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours until the duck is tender and the meat reaches an internal temperature of 165°F (74°C). Once cooked, let the meat rest for at least 5 minutes before serving on a plate, garnished with sliced almonds.
   Look for The meat should be falling off the bone and the sauce should look glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature with a meat thermometer to ensure safety.

When the cooking is complete, the kitchen will be filled with a warm, spiced aroma. The duck meat should look dark, glossy, and very tender, with the apricots softened and plumped. The broth will have reduced slightly into a flavorful jus. Before serving, verify the internal temperature of the thickest part of the duck leg with a thermometer to ensure it has reached 165°F (74°C) and let it rest for 5 minutes.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the heat from circulating properly and lead to uneven cooking. Avoid the temptation to open the lid frequently, as each time you lift it, heat escapes and the cooking time increases.

Another error is failing to trim excessive fat, which can result in a sauce that is overly greasy. Finally, ensure the duck is cooked until it is truly tender; if the meat is still tough, it simply needs more time in the slow cooker.

How to tell it’s done

The duck is done when the meat is extremely tender and pulls away easily from the bone with a fork. It is essential to use a digital meat thermometer to confirm the internal temperature reaches at least 165°F (74°C).

The sauce should be thickened and have a glossy, syrup-like consistency from the rendered duck fat and the sugars in the apricots. Let the cooked duck rest for 5 minutes to allow the juices to redistribute throughout the meat, ensuring maximum succulence before serving.

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