Duck With Port, Mushroom, And Tart Cherry Glaze - Crock-Pot Smart-Set Owner's Manual

Duck with Port, Mushroom, and Tart
4 bone-in, skin-on duck legs, about 1
1 tablespoon olive oil
cup dried Porcini mushrooms, soaked in warm water to cover until softened
1 /
4
and roughly chopped, reserving liquid (or
cup dried cherries
1 /
2
4 cloves of garlic
3 tablespoons apricot preserves
cup port wine
1 /
4
1 shallot, thinly sliced
16 sprigs fresh thyme, 8 whole, 8 chopped (about 1
2 bay leaves
Coarse salt and freshly ground pepper
Butcher's twine
1. Season duck legs with coarse salt and freshly ground pepper.
2. Lay a duck leg on your work surface, skin side down and "open".
3. Place 1 teaspoon of mushrooms, 3-4 dried cherries, 2 sprigs of thyme, and 1
clove of garlic on leg. Fold skin over filling and, using butcher's twine, firmly
tie the duck leg closed. Repeat with each leg.
4. Heat olive oil in a sauté pan over medium heat. Sear duck legs until
browned, 2-3 minutes per side. Transfer to stoneware.
5. In a separate bowl, combine remaining mushrooms, 2 tablespoons reserved
mushroom liquid (avoiding sediment), remaining cherries, 3 tablespoons
apricot preserves, port, shallot, chopped thyme, and bay leaves. Season and
whisk to combine.
6. Pour port liquid over duck.
7. Cover; cook on LOW for 6 hours, turning once or twice.
8. Remove duck from stoneware. Remove twine from legs with kitchen sheers
(be careful to remove all of twine).
9. Pour port liquid over a sieve, reserving cherries, etc. Allow remaining liquid
to settle and skim off fat. Add cherries, etc., back to skimmed liquid, adjust
seasoning, and pour over duck legs.
Serves 4
Cherry Glaze
1 /
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-2 pounds total, rinsed and patted dry
2
cup sliced fresh Shitakes)
1 /
2
tablespoons)
1 /
2
E73
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.