Slow Cooker Duck and Rice

Cooking this recipe in your slow cooker makes the duck meat fall-off-the-bone tender.


Prep Time {30 min}

Cook Time {4 hr 45 min }

Serving Size {4 servings}


1/2 lb. Mushrooms, fresh

1/2 cup Onions, chopped

1 Maple Leaf Farms Whole Duck, thawed

1 tsp. Chicken Bouillon

1 tsp. Poultry Seasoning

1/4 tsp. Salt

2 cups Water

3/4 cup Rice, uncooked


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1. Slice mushrooms and chop onions.

2. Take duck from bag and remove neck and giblets. Rinse duck under cool water; drain and pat dry. Cut duck into pieces. Remove skin from duck pieces.

3. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion and duck pieces on all sides over medium heat, about 15 minutes. Stir in bouillon, seasonings and water; transfer to slow cooker. Can be refrigerated overnight.

4. Start slow cooker on low. After half an hour, turn slow cooker to high and cook 3 hours or until duck is tender. Add rice and cook until done.

Reviews  { write a review }


Dish was pretty good but only requires about 2-1/2 hours to cook before adding the rice.