Crock Pot Recipes
Lightly season both sides of the duck legs with salt & pepper.In a large skillet, heat up to medium heat with enough oil to coat the bottom of the pan.Lay the duck leg skin side down and sear for 5-10 minutes. (You’re looking for a golden brown color) Flip and sear for another 5 minutes.
Combine the remaining ingredients in a 5 qt crock pot.Add the duck legs in, layering to keep covered with liquid. ( You may need another ¼ cup of water or so, depending on your duck legs.)
Cook on high for 3 ½ hours or on low for 6 ½ hours.When the duck legs are tender, carefully remove from the crock pot to a cookie sheet.Strain the sauce into a large sauce pan.Bring to a simmer and reduce for a few minutes; until it thickens up.Check for seasoning.
Serve with mashed parsnips and pickled red cabbage.
4 each Duck Legs – trimmed of fat
1 each Cinnamon Stick
1 cup Water or Beef Broth
½ jar Bottled Thyme Sauce Robert
1 each Peel from an Oranage
1 small Onion – medium dice
1 small Carrot – medium dice
1 each Bay Leaf
To Taste Salt & Pepper
As Need Oil