Duck Pot Slow-Cook
~ Skirt in the Kitchen ~
Slice in thick slices– 1 yellow onion, lay in the bottom of a crock pot. Pour in 1/2 cup turkey stock over onion slices. If you have cooked onions mixed in the stock, even better. Next, pour in 1/2 cup chicken stock or broth.
Crush fennel seeds and caraway to add.
Cut in halves, 2 large Idaho potatoes.
With Kosher salt and freshly ground black pepper, cover all sides of the duck, then set it on the layer of Idaho potato halves. Melt 1-2 tablespoons unsalted butter to drizzle over the breast and legs. Lay sprigs of rosemary along the sides.
In small pieces, cut figs and throw in the pot. (My mother’s home-grown figs.)
Crush juniper berries to add. Sprinkle ground anise and a little of coriander and a pinch of cardamom.
Slice on the diagonal, 1 celery stalk. Cover duck meat with McCormick Fiery 5 Pepper seasoning. Crush 1-2 cloves whole garlic. Add fresh or dried thyme, juice of half of a lemon, a few shots of Worchestershire sauce and Simply Naked Unoaked Cabernet Sauvignon (preferably this brand but any Cabernet Sauvignon will do).
Slow-cook on high, cover with a lid, for 6 1/2 to 8 hours or until it falls apart with just the touch of a fork.
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