Slow Cooker Peking Style Duck
This Slow Cooker Duck, cooked Peking style, is an easy fakeaway with tender, flavour-packed crispy meat served with Chinese inspired sauce. Enjoy with pancakes, cucumber and spring onion for a homemade treat.
Servings: 4
Ingredients
- 1 Duck
For the sauce:
- 200 ml Hoisin sauce
- 1 tsp Chinese 5 spice
- 1 tbsp Honey
- 3 tsp Ginger paste
- 1.5 tbsp White wine vinegar
- 2 tbsp Soy sauce
Instructions
- Mix the sauce ingredients together and coat the duck. Put into the slow cooker for 3 - 3.5 hours on HIGH, breast side down until the meat is very tender and pulls apart when pushed with a fork.
To crisp up options:
- Option 1: Remove the meat and skin that you will serve from from the whole duck. Pop the boneless cooked meat into your air fryer for about 5 - 6 minutes at 200c/400F to brown up the skin pieces. Keep an eye on it as you don't want to burn the meat pieces.
- Option 2: Remove the meat and skin that you will serve from the whole duck. Pop the boneless cooked meat onto a grill safe baking sheet. Cook under a hot grill for 5 - 6 minutes to crisp up the skin pieces. Keep an eye on it as you don't want to burn the meat pieces.
- Option 3: When cooked through and tender, remove the duck and put into a preheated oven at 220C/425F for 30-40 minutes to crisp up.
- Option 4: You can also not do any of these options, just remove the skin and bones, discard with the meat carcass and serve the soft tender meat with no skin.
To serve:
- While the duck is in the oven, put the sauce from the slow cooker into a small pan on the hob and bubble for 5-10 minutes until thickened and reduced by half.
- Shred the duck and serve with the sauce.
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Notes
Whole duck: You can buy these from most supermarkets or butchers, or you can buy them frozen (make sure you fully defrost these before cooking). Make sure you buy one that isn’t already flavoured or coated with anything
Why isn't the skin crispy?! This recipe is all about the tender, shredded meat, it's quite hard to get very crispy duck skin when cooking at home, like this. Finishing it off in the air fryer/grill or oven does help to give some tasty little pieces.
How to shed the duck: You can leave it in the oven dish or take it out and pop it on a chopping board, then using two forks, gently shred the meat, removing any bones as you go. This should be quick to do as the duck will fall apart easily. Put the meat onto a plate or platter to serve
Nutritional values: The calculations on this recipe are based on 4 people sharing the duck. Obviously this will vary according to how many people are sharing
Nutrition
Calories: 928kcal | Carbohydrates: 31g | Protein: 25g | Fat: 77g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 36g | Cholesterol: 147mg | Sodium: 1567mg | Potassium: 507mg | Fiber: 2g | Sugar: 20g | Vitamin A: 327IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 6mg