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Crockpot duck on a bed of mashed sweet potato with horseradish

  • Preparation : 45 minutes
  • Cooking : 510 minutes
  • Portions : 4


  • 1 Brome Lake duck, about 2.5 - 3 kg (5½ -6½ lb)
  • 1 large Spanish onion, sliced
  • 30 ml (2 tbsp) duck fat
  • 3 large garlic cloves, crushed
  • 5 ml (1 tsp) sea salt
  • 2.5 ml (1/2 tsp) white pepper
  • 83 ml (1/3 cup) packed brown sugar
  • 60 ml (4 tbsp) soy sauce
  • Mashed sweet potato with horseradish
  • 3 sweet potatoes, peeled
  • 166 ml (2/3 cup) duck stock or chicken bouillon
  • 60 to 90 ml (4 to 6 tbsp) butter
  • 30 to 45 ml (2 to 3 tbsp) prepared horseradish
  • Sea salt and white pepper
  • 3 green onions, sliced


  1. Place the onion slices on the bottom of the crock pot or slow cooker. Set aside.

  2. Rinse the duck thoroughly, then pat dry with paper towel. Cut the excess skin from the ends and tie the drumsticks together with a small piece of twine. Seal the duck by searing it for ten minutes in the duck fat on medium heat until it is well browned. Transfer it to the crock pot.

  3. Mix the rest of the ingredients in a small bowl, then brush the duck with this mixture.

  4. Cover the crock pot and cook the duck for 8 hours on low heat.

  5. Carefully remove the duck from the crock pot by the ends, using two large forks. Cut the duck into pieces and serve it at the table with slices of onion and the mashed sweet potato with horseradish.

  6. Mashed sweet potato with horseradish
  7. Cut the sweet potatoes into pieces and boil them in water with salt until tender. Drain the pot, leaving the potatoes in the pot with a small amount of the cooking liquid in the bottom.

  8. Add the butter and mash well.

  9. Add the rest of the ingredients, except for the green onions, and mash the potatoes again until the consistency is smooth. Add salt and pepper to taste. Top with green onions. Mix and serve.

Recipe developed by Nicolas Vallée, professional chef

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