Slow cooker Duck a l’orange

Slow cookers are an energy efficient way to cook, not all duck products are suitable to cook in this way but duck legs are perfect for slow cooking. The orange sauce makes a sweet, tangy accompaniment. Serve this recipe with mash or roast potatoes and carrots.

Serves: 2
20 mins
4 hours, plus 10 minutes


  • 2 Gressingham Duck Legs
  • 1 medium white onion
  • 3 oranges
  • 1L chicken stock
  • 1 tbsp corn flour


  1. 1. Remove from the packaging and pat the skin of the duck legs with a kitchen towel to remove excess moisture, prick the skin and season with salt and black pepper.
  2. 2. Heat a frying pan to medium heat and add the legs, skin side down. Cook till golden brown all over and fat has been released, 5-10 minutes. Remove excess fat and place legs into slow cooker.
  3. 3. Thinly slice the onion and fry in the pan used for the legs. Cook for 10 minutes on medium heat till soft and lightly coloured. Whist cooking the onions, zest and juice the oranges. When the onions are cooked, add 2/3 of the orange juice to the onion pan along with all the zest. Bring to the boil then pour over the legs in the slow cooker.
  4. 4. Separately bring the chicken stock to the boil and add to the slow cooker. Stir to distribute ingredients.
  5. 5. Cook on high for 4 hours with the lid on.
  6. 6. Gently remove the legs onto a baking tray and decant all of the sauce into a large pan. Bring to the boil and reduce by a quarter.
  7. 7. Colour and crisp the skin under a hot grill for about 5 minutes till coloured, being careful not to burn.
  8. 8. Once the sauce has reduced add the remaining orange juice. Separately mix the corn flour with 1tbsp water to form a paste. Whist stirring add the paste to the boiling sauce. Continue to cook for 5 minutes till thickened.
  9. 9. Serve the slow cooked duck legs with the orange sauce.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.