- #1717373steph154370MemberMember since: August 12, 2018
Replies: 289steph154370 April 23, 2019 at 9:16 am
I am on my own and have recently been given a slow cooker by some friends. Am still learning to use it,but I use it regularly. Am becoming more confident as it is practically fool-proof. One day will try your recipes, but right now they are inspiration to me. Thank you ! 😀#1717381BJB April 23, 2019 at 11:22 am
Hope you enjoy using some of the recipes. As you are buy yourself, you can, freeze some of it, for another day.
🙂#1718420BJB May 3, 2019 at 8:00 pm
6-8 duck leg and thigh pieces
2 large onions, peeled and thinly sliced
4 cloves garlic, crushed, peeled and sliced
2 tablespoons sugar
½ cup orange marmalade
¼ cup orange juice
1 cup chicken stock
2 tablespoons chopped fresh thyme
Turn a slow cooker or crockpot on to low while preparing ingredients.
Heat a dash of oil in a frying pan and when very hot place duck portions into the pan, skin side down to brown very well. Turn once; brown underside for 2-3 minutes then transfer to the pre-warmed slow cooker.
Drain most of the fat from the pan, returning 3 tablespoons. Add onions and cook over a moderately high heat for 12-15 minutes, until onions are well browned. Stir regularly to prevent the onions from burning.
Add the garlic to the pan and cook only for a minute. Stir in the sugar and hwen the sugar has melted, add the mixture to the slow cooker.
Mix together the marmalade, orange juice, chicken stock and thyme. Pour over the duck and cover with the lid. Cook on low for 5-6 hours or high for 2-3 hours, without lifting the lid.
To serve, grate rind from the oranges with a zester or coarse grated and reserve. Use a sharp knife to cut away all the bitter white pith. Cut the orange into pieces. Add the orange rind and flesh to the duck. Season with salt, pepper and fresh thyme if wished before serving. Mashed kumara is an excellent aside.
Duck Shooting is about to start, season 2019. Crockpot Duck would be a great idea.
I believe Ducks can be bought, also.#1719661BJB May 19, 2019 at 12:42 pm
1 1/2 lb Yukon Gold potato peeled and chopped, ( breed of potato, of your choice)
3 cups chopped leeks (white and light green parts only)
4 cloves garlic chopped
1 bay leaf
1/2 teaspoon salt
3 cups sodium-reduced chicken broth
3 cups vegetable broth
3 cups water
1/2 cup 10% cream
In slow cooker, combine potatoes, leeks, garlic, bay leaf and salt. Stir in broth and water.
Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.
Using immersion blender, or in stand blender in batches, purée soup until smooth. Stir in cream
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