The Duck Breast with Slow Cooker and Berries is one of the recipes for the Slow Cooking Menu for #buildingthemenu .
✔I sealed the juices of two duck breasts in a pan with a drizzle of oil, sage, rosemary, and juniper berries.
✔I cooked the berries in a pan and roughly blended the mixture.
✔After placing the duck breasts in the crockpot with an aromatic base, I covered with the berry sauce and broth.
✔Slow cooking for 4 hours, on HIGH mode.
Result:
– not very “Instagrammable
– extremely tender meat, it falls apart when cut, as you can see I should have opted for an additional berry sauce because during long cooking the tartness of the berries was lost.
▶▶Through this menu, I want to experiment to understand how to best use a new cooking technique that allows for tastier food, less nutrient loss, and excellent textures.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Other, Slow Cooking
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients for the Duck Breast with Slow Cooker and Berries:
- 2 duck breasts (about 1.1 lbs each)
- 2 cups berries
- 1 teaspoon sugar
- 1 cup vegetable broth
- to taste juniper
- to taste rosemary
- 4 cloves
- to taste sage
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pot Crockpot
Steps
Brown the duck breasts in oil, skin side down, with juniper, cloves, sage, and rosemary. Season with salt.
Cook the berries for about 40 minutes, add the sugar and blend roughly.
Place the breasts in the crockpot skin side down, add the berries and the broth.
Cook on HIGH mode for 4 hours.
The duck is the queen of recipes, especially Tuscan, from ragù to duck with olives.
According to some scholars, although often associated with French cuisine, the famous duck à l’orange originated in Florence and was known locally as ‘paparo alla melarancia’.
The recipe indeed appears in Tuscan cookbooks from the fifteenth century.
The duck à l’orange became a French specialty when Catherine de’ Medici married Henry II of France.
