Slow Cooked Duck with Orange and Sherry Sauce


  • 8 -9 lbs Whole Duck
  • 3 tbsp Olive Oil
  • 1 Large onion
  • 2 Shallots
  • 4 Garlic cloves
  • 2 Carrots
  • 2 Bay leaves
  • 2 tbsp Dry marjoram
  • 1 cup Orange juice
  • 1 tbsp Orange zest
  • 1 cup Chicken stock
  • 1/2 cup Dry Sherry Wine
  • 3 tbsp Honey
  • Sea salt
  • Black pepper
  • 4 tbsp Cornstarch
  • 1/2 cup Water
  • Place the duck on top of a cutting board and pat it dry with paper towels Season the duck all ever with salt and pepper.
  • Select SAUTE-High, set the time for 30 minutes and press START.
  • Add the olive oil to the inner pot. When oil is hot, add in the duck and sear each side until browned. Take out it and set it aside.
  • Stir in the onion, shallots, garlic, and sauté until softened for 2 to 3 minutes. Add in the carrots, bay leaves and dry marjoram and let cook for about a minute.
  • Pour in the orange juice, orange zest, chicken stock and dry sherry wine to deglaze the pot. Stir well to remove any brown bits on the bottom. Ensure there is nothing stuck to the bottom of the pot. Add the honey and combine well.
  • Put the duck into the Inner Pot.
  • Press CANCEL to turn off Sauté.
  • Close the Pressure Cooking Lid on the pot and set the pressure release to VENT. Select SLOW COOK-Custom-High for 5 hours.
  • When done, carefully open the pressure cooking Lid.
  • Carefully remove the duck from the slow cooker and place it on top of a cutting board or plate. Cover loosely with foil to keep warm.
  • Select SAUTE-High, set the time for 30 minutes and press START.
  • Discard the carrot from the cooking juices, then remove the excess fat from the top of the sauce. Mix the cornstarch and the water then stir into the cooking juices. Cook for about 15-20 minutes or until the sauce has thickened slightly, stirring often. Season to taste.
  • Carve or shredder the duck drizzle with the sauce and serve!
Previous Next