Slow Cooker Duck with Dried Apricots and Cinnamon Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, you can sear the duck legs in a hot pan for a few minutes until the skin is golden before placing them in the slow cooker. While this adds a step, it renders out some of the fat and adds a savory, caramelized note to the finished dish. If you choose to do this, ensure the pan is very hot and work in batches to avoid crowding, which would cause the duck to steam rather than brown effectively.

The sauce can be adjusted at the very end of the cooking process. If you find the liquid is too thin, you can remove the duck legs and simmer the sauce in a saucepan over medium-high heat for a few minutes until it reduces to your desired consistency.

Be careful when handling the hot duck legs to keep them intact. If you want a bit of heat, a pinch of red pepper flakes added at the beginning can provide a nice contrast to the sweet apricots.

Variations

• Spiced Orange Duck: Add the zest and juice of one orange to the slow cooker along with the chicken broth for a bright, citrusy twist that complements the sweetness of the apricots.
• Savory Herb Duck: Incorporate a sprig of fresh thyme or rosemary during the cooking process to add an earthy, herbal note that balances the sweetness of the fruit and cinnamon.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Cool leftovers within 2 hours.

Freezer

The duck can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat or in an oven at 300°F (150°C) until warmed through, adding a splash of broth if needed.

Transfer any leftovers to an airtight container. Allow them to cool at room temperature for no more than 2 hours before moving them into the refrigerator. The duck can be stored in the refrigerator for up to three days. When storing, try to keep the duck submerged in some of the cooking liquid to prevent it from drying out, as this will help maintain the texture of the meat when it is eventually reheated.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire recipe and then reheat it gently when you are ready to serve.

If you are planning to serve this for a dinner party, consider cooking it the day before, letting it cool, and then reheating it on the stovetop or in the oven at a low temperature to ensure the meat stays tender and moist.

Serving ideas

Serve the duck legs on a warm plate to maintain the temperature of the dish. A bed of fluffy couscous or creamy mashed potatoes makes an excellent base to absorb the flavorful sauce and the sweet apricots.

The combination of textures is key; the tender meat, the soft fruit, and the crunch of the toasted sliced almonds provide a sophisticated eating experience. A side of steamed green beans or roasted carrots can add a fresh, vibrant contrast to the rich, spiced flavors of the duck.

When plating, ensure each serving includes a generous portion of the glazed apricots and a drizzle of the cooking juices. The almonds should be sprinkled over the top immediately before serving to maintain their crunch.

If you have guests, you may want to serve the dish family-style, allowing everyone to take as much of the fruit and sauce as they like. Remember to provide a spoon for the sauce, as it is the highlight of the dish and should not be left behind in the serving vessel.

Frequently asked questions

Recipe card

Slow Cooker Duck with Dried Apricots and Cinnamon

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 pieces duck legs
• 1 cup dried apricots
• 1/4 tsp ground cinnamon
• 1 cup chicken broth
• 2 tbsp sliced almonds, for garnish

Instructions

1. 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.
2. 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.
3. 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.

Contains: tree nuts

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

22 g

Fat

27 g

Fiber

3 g

Sugar

18 g

Sodium

650 mg

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