How to Slow Cook a Duck

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Are you interested in enjoying some home-cooked duck but a bit intimidated by the idea of cooking a whole duck? Try putting your duck in a slow cooker with some delicious Chinese ingredients including ginger, anise, green onions and nutmeg. You will have a moist, tender, Peking-style duck in just four hours of cooking time. Preparing traditional Peking duck is not a labor-intensive process. Then you can sit back, relax and let your slow cooker do the rest of the work for you.

Place a rack in the bottom of a large slow cooker. Use a rice cooker rack, collapsible steamer basket or even balls of tin foil, for the duck to be elevated in the slow cooker.

Remove as much skin from the duck as you can, using kitchen scissors and your hands. Remove the neck and giblets from the duck cavity, and discard them or refrigerate them for another use.

Combine the corn syrup, tamari sauce and vinegar in a small bowl. Set aside.

Combine the Chinese five spice powder, cumin and nutmeg in a small bowl. Rub the spice mix all over the inside and outside of the duck.

Stuff the duck cavity with the star anise, orange, ginger and pepper corns.

Place the green onions on the rack in the slow cooker. Place the duck, breast side up, on top of the onions. Drizzle the corn syrup, tamari sauce and vinegar mixture over the duck.

Cook on high setting for four hours. Serve hot.