Name: Slow-Cooker Duck Breasts
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 6 duck breast halves with skin (5 ounces each) -; 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted -; 1/2 cup white wine -; 1/2 cup chopped onion -; 1/4 cup chopped celery -; 1/4 teaspoon dried marjoram -; 1/4 teaspoon dried rosemary, crushed -; 1/4 teaspoon pepper -; 1/4 cup cold water -; 3 teaspoons cornstarch -; Hot cooked rice -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Duck Breasts

1. 6 duck breast halves with skin (5 ounces each) -

2. 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted -

3. 1/2 cup white wine -

4. 1/2 cup chopped onion -

5. 1/4 cup chopped celery -

6. 1/4 teaspoon dried marjoram -

7. 1/4 teaspoon dried rosemary, crushed -

8. 1/4 teaspoon pepper -

9. 1/4 cup cold water -

10. 3 teaspoons cornstarch -

11. Hot cooked rice -

How to cook deliciously - Slow-Cooker Duck Breasts

1. Stage

Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Working in batches, place duck breasts, fat sides down, into a cold skillet. Heat pan over medium-low heat. Cook, uncovered, until browned, 15-20 minutes, pouring drippings from pan as needed. Save duck fat for another use.

2. Stage

In a small bowl, mix together mushroom soup, white wine, onion, celery, marjoram, rosemary and pepper; pour into 6- or 7-qt. slow cooker. Place duck breasts, fat sides up, on top of soup mixture. Cook, covered, on low until meat is tender and thermometer reads 170°, 3-1/2 to 4-1/2 hours. Remove duck breasts and keep warm; skim fat from the slow cooker. Combine cold water and cornstarch; add to slow cooker. Cook until thickened, 10-15 minutes. Return duck breasts to slow cooker; heat through. Serve over rice.