Slow cooker- duck with rice noodles. This is our Delicious Slow cooker Duck in a home made Hoisin sauce ⏬⏬ See Below for Recipe ⏬⏬ The flavour of the dates, soy sauce and the spices really add. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. A restaurant recipe that requires minimal effort and yields the best results.

Add duck or goose and a cut up onion (optional) and forget about it all day. Good over rice, noodles or mashed potatos. Slow-cooked duck for a variety of dishes. You can Have Slow cooker- duck with rice noodles using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Slow cooker- duck with rice noodles

Lets Go Prepare 2 of duck legs.
What You needis 1 of onion cut to quater.
It's 5-6 stalks of coriander (or coriander roots preferable).
It's 5-6 of black pepper corn.
What You needis 1/2 Tsp of ground white pepper.
It's 3-4 cloves of garlic (crushed).
It's 5-6 of coriander seeds.
What You needis 2 of chicken stock cubes (if no chicken stock).
It's 1.5 litres of water or chicken stock.
Lets Go Prepare 2 Tbsp of ground five spice.
Lets Go Prepare 1 Tsp of white sugar.
Lets Go Prepare of Salt & pepper.
Lets Go Prepare 100 grams of rice noodles.
What You needis 2 Tbsp of cooking oil.
Lets Go Prepare 1 Tbsp of finely chopped garlic.

Remove the giblets from inside the duck and trim off any large pieces of fat that may be around the cavity opening, but do not discard the fat—duck fat is delicious especially for sauteing potatoes. Put it to one side to add to the pot later. In this classic recipe, the tart citrus flavours cut through the richness of the duck. It isn't absolutely essential to brown Carefully remove the duck from the slow cooker to a warm platter.

Slow cooker- duck with rice noodles step by step

Rub and massage duck legs with ground five spice. Season with salt & pepper. Then leave them outside the fridge for 15 minutes before cooking..
Heat up the oil in the pan with medium high heat. Brown both sides of duck legs until the skin’s caramelised. Don’t need to cook through the legs. Leave the oil aside. We will re use the oil later..
Add browned duck legs, chicken stock (or stock cubes with hot water), onion, crushed garlic, coriander stalks & seeds, black peppercorn, white pepper, sugar, salt&pepper into slow-cooker. Make sure that everything is covered with water. Set to high and leave them for at least 4-5 hours..
Re-heat the oil that we used to fry ducks to very hot. Add finely chopped garlic. When they are golden, take them out the oil and leave them aside..
After 4 hours, cook rice noodles as per instruction on the packet..
Assemble cooked rice noodles, fried garlic, duck and soup in the bowl. Garnish with coriander..

Cover loosely with foil to keep warm. Discard the carrot from the cooking juices, then. Add the beef and toss to coat. Fifteen minutes before serving, cook the noodles according to package directions. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.