Used the crock pot to cook these after searing them, which is one of my favorite ways to prepare them. I love how flaky and moist and delicious the meat comes out. I would love to try this in an Asian duck pancake dish - the possibility of uses are endless, really (besides just eating it plain).
We made this a few weeks ago, but I can't stop thinking about it, so I better write a review. It was so good. Really crispy. I smashed the vegetables into the remaining liquid with the back of a fork, and served the duck and sauce with polenta, which I think was the perfect accompaniment. The next night, we used the last of the sauce to dress fusilli -- it was to die for.
I had never had duck before and tried this recipe. Absolutely amazing! Loved it :) Definitely will keep duck in the normal rotation!
This recipe was great! I added two large cloves of minced garlic and a fresh thyme from the garden. I also used veggie broth having plenty of liquid to serve over my wild rice. The carrots came from the garden which added to my husbands delight. The duck was tender and juciy, while crisp on top. This recipe is a keeper. Thanks for helping us clean out the freezer.
I, too, found that the skin did not turn as crispy as I would have thought. But, this is an easy and tasty preparation. Also, the leftovers heated up beautifully. I found I had to add quite a bit more stock to have any sauce at all, so you will want to watch that.
This was delicious. I had some very garlicky duck stock left over from another recipe, added some fresh thyme and it worked very well. Very moist and tender. Be careful not to overcook though.
Thank you for this recipe! I had fresh duck legs in the fridge, and this was the recipe I needed. I found I did have to add a little more stock about 3/4 way through cooking as the 2 cups evaporated. Also, skin not as crispy as I would have liked. BUT, the flavor was delish! And it was so easy I will cook duck this way again. :-) Try this dish with Baked Mushroom Casserole #77026 by Rick B(2). Very nice combo!