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
  • 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
  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.

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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


  • 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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