Slow Cooker Duck with Port, Mushroom and Tart Cherry Glaze

Slow Cooker Duck with Port, Mushroom and Tart Cherry Glaze Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 24 oz. organic duck breast, rinsed and patted dry
  • 2 whole bay leaves
  • 4 whole organic apricots, puréed
  • 1 whole organic shallot, thinly sliced
  • 1 Tbsp. organic extra virgin olive oil
  • ½ tsp. Celtic sea salt
  • 16 sprigs fresh thyme, 8 whole, 8 chopped
  • ¼ c. port wine
  • ½ c. frozen organic unsweetened cherries, halved
  • 4 cloves organic garlic
  • ½ tsp. freshly ground black pepper
  • 4 oz. organic crimini mushrooms, sliced
Instructions
  1. Slice duck breast open. Place ½ ounce of mushrooms, 3-4 cherry halves, 2 sprigs of thyme and 1 clove of garlic on each breast. Fold skin over filling and using Butcher’s twine, firmly tie the duck breast closed. Repeat with each.
  2. Heat olive oil in a sauté pan over medium heat. Sear duck until lightly browned, 2-3 minutes per side. Transfer to slow cooker.
  3. In a separate bowl, combine remaining mushrooms,remaining cherries, pureed apricots, port, shallot, chopped thyme and bay leaves. Season and whisk to combine. Pour port liquid over duck.
  4. Cook on low for 5-6 hours, turning once or twice.
  5. Remove duck from slow cooker. Remove twine from legs with kitchen sheers (be careful to remove all of twine). Pour port liquid over a sieve, reserving cherries, etc. Allow remaining liquid to settle and skim off fat. Add cherry mixture back to skimmed liquid and pour over duck.
  6. Serve.
 

Nutrient Information Per Batch

1734.18 kcal Calories, 229.96 mg Calcium, 46.95 g Carbohydrate, 913.92 mg Cholesterol, 88.48 g Total Fat, 7.99 g Fiber, 28.29 mg Iron, 79.23 mg Magnesium 1335.24 mg Potassium, 173.07 g Protein,209.06 mcg Selenium, 1747.85 mg Sodium, 22.33 g Sugars, 2.35 mg Zinc, 21.85g Saturated fat, 0 trans Fat, 47.09 g Monounsaturated fats, 12.89 g Polyunsaturated fats, 4735.71 IU Vitamin A, 0.66 mg Vitamin B6, 0.11 mcg Vitamin B12, 67.83 mg Vitamin C, 0 IU Vitamin D, 3.32 Vitamin E, 16.28 mcg Vitamin K, 57.58 mcg Folate,0.24 mg Vitamin B1(Thiamin),58.52 mg Vitamin B3(Niacin),0.76 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 179.25 mcg Lutein and Zeaxanthin, 0.72 g ALA, 0 g EPA, 0 gDHA,255.36 mg Phosphorous, 1.2 mg Manganese, 26.6 mcg Alpha carotene, 2395.04 mcg Beta carotene, 146.08 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Corn
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Yeast

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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