Duck is perfect for slow cooking as low temperatures and long cooking times gently break down the tough connective tissue in the well-used muscles of the bird, resulting in intensely flavoured, tender meat.

There are a few ways you can slow cook duck, it can be braised or poached, as well as cooked in stews and in the slow cooker. Confiting duck at a low temperature in the slow cooker, on the stove or in the oven will also give you super tender results. As with Adam Simmonds recipe for confit duck leg and egg. However if you are after that lovely crispy skin then slow roasting duck with a little liquid in the tin, in order to stop it from drying out, is a good way to do it. 

This all depends on the size or cut of duck you are using, the temperature you are cooking at and the finish you want. For whole duck this can be anywhere from 2-3 hours to 8 hours. Duck legs also work well when slow cooked, starting them off in a pan in order to render the fat and brown up the skin, before cooking in the oven. Try our recipe for slow cooked duck legs

It is possible to slow cook duck breast, indeed treating the meat this way can bring super tender results. But it is best to start off the meat in a pan, to cook down the fat and brown up the skin, before putting in the oven at a low temperature.

Duck works really well with fruit and citrus, and slow cooking the meat with some plums, blackberries, pears or oranges in the tin makes for a great sauce. It is great with steamed green veg on the side or creamy mash or roots, or paired with earthy lentils and pickled veg as in our recipe. Duck is also a key ingredient in Chinese cooking and classically paired with spices and umami-rich sauces, served with noodles, rice or shredded on pancakes. Or try pairing it with some punchy South American flavours as Thomisina Miers does with her dish. 

It’s ok to freeze cooked duck meat but it can dry out a little, so a good idea is to put it in a lidded container or ziplock with some of the sauce it was cooked in.