Rosé Wine-Braised Duck in the Slow Cooker 

Rosé Wine-Braised Duck in the Slow Cooker 

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Rosé Wine-Braised Duck in the Slow Cooker 

15 MIN
3 H



  1. In a large skillet, gently brown the duck legs on both sides in the oil. Season with salt and pepper. Keep about 30 ml (2 tablespoons) of the fat in the pan. Transfer the duck legs in the slow cooker.
  2. Add the vegetables, wine and honey. Bring to a boil and pour over the duck legs. Cover and cook on low for 3 hours or until the meat fall off the bone. Adjust the seasoning. Serve atop a salad, with or without the skin.


  1. I made the whole duck instead. It was so good, so tender, so tasty. I served this with potato. The cooking juice from the duck make the potato so good. Almost do not need to eat the duck, only the potato is just as good.

  2. I love the flavour of meat cooked in the slow cooker much better than in the oven. With duck legs I wonder whether it is worth sacrificing the crispiness of the skin, which we will not get in the slow cooker. I would not eat it but I think it is prettier on when I prepare this dish for guests? What do you think?

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