A Taste of Italy: Slow-Cooker Duck Leg Cacciatore

By Larry White

The Italian word “cacciatore” translates to “hunter” or “huntsman.” Legend has it that village cooks would prepare this one-pot meal with any game and foraged vegetables that hunters brought home. There’s nothing that brings on a rush of nostalgia like cooking a dish rooted in 16th-century hunting culture.

Today, cacciatore recipes differ depending on the region where they are created, but they are generally served with pasta and vegetables, which might include fresh herbs, tomatoes, onions, garlic, and mushrooms. The proteins usually consist of braised cuts from chickens, rabbits, or domestic ducks. This recipe is the perfect opportunity to use those legs and thighs from the wild ducks you’ve harvested throughout the season.

Cooking times can vary depending on the type of bird you’re using, but you can expect this recipe to take between six and nine hours using the low setting on your slow cooker. Don’t be tempted to speed things up by using the high setting. This can cause the wine and juices from the tomatoes to evaporate too quickly.

Slow-Cooker Duck Leg Cacciatore

Yields: 3 to 4 servings
Cooking Time: 6 to 9 hours
Slow Cooker Setting: Low heat

INGREDIENTS

• 8 to 10 duck legs and thighs
• 2 tablespoons olive oil
• 2 large carrots, diced
• 2 small celery stalks, diced
• 1 small onion, diced
• 2 cups button or cremini mushrooms, quartered
• 3 garlic cloves, minced
• 1 28-ounce can diced tomatoes
• 1 cup red wine
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, as needed for garnish

PREPARATION

1. Preheat your slow cooker on the low setting. Season the duck with salt and pepper.

2. Heat a large skillet over medium-high heat. Pour in the olive oil. Once the oil begins to smoke, add the duck. Cook on each side until nicely browned. Take care not to burn the skin. Lower the heat if necessary.

3. Once the duck has browned, place it in the slow cooker.

4. Reduce the heat of the skillet to medium-low. Add the carrots, celery, onions, and mushrooms to the skillet. Season lightly with salt and pepper. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.

5. Pour the pan’s contents into the slow cooker. Add the tomatoes with their juices, wine, rosemary, oregano, and red pepper flakes to the slow cooker. Lightly season with salt and pepper.

6. Cover with the lid and cook for 6 to 9 hours, or until the duck is easily pierced with a fork. Taste and adjust the seasoning as needed.

7. Garnish with fresh parsley and top with good-quality olive oil for more richness.

About the Author

Larry White is a chef and avid outdoorsman whose life revolves around cooking and being in wild places. He was born and raised in the foothills of North Carolina, where he learned the love of food from his grandmother. Larry started his cooking career in the US Coast Guard two decades ago and went on to have an interesting culinary journey, from working in fine dining establishments to owning and operating his own restaurant, personal chef business, and food truck. After departing the restaurant scene, he and his family left the city life behind and moved to a rural coastal town where he runs the wild foods cooking blog thewildgamegourmet.com.