Instructions
Preparing the duck: Remove the breasts and whole legs from the duck. Remove the breast bones. Remove the skin from the breasts and whole legs;
discard skin and bones. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Cook until browned, about 5 minutes per side. Remove duck from the skillet, adding in onion.
When
ready to assemble crockpot, place duck in a 6 quart slow cooker. Add onion to a skillet and brown, about 5 minutes. remove the skillet from the heat, stirring in cabbage, thyme, and wine. transfer the
mixture to the crockpot. Add in broth, cherries, and apricots, cooking covered for 8 to 10 hours on low or 4 to 5 hours on high.
At the end of the cooking time, using a slotted spoon, transfer the
pieces of duck to a cutting board. In a small bowl, whisk vinegar, honey, and cornstarch. Take about 1/4 cup of the hot liquid from the slow cooker and add it to the bowl, until blended. Stir cornstarch
mixture into the crockpot. Cover, cooking until it thickens, about 10 minutes. Remove the bones from the legs of the duck; discard. Cut each breast into 3 pieces. Stir the duck back into the slow cooker.
Cover, letting stand until heated through, about 5 minutes.
Nutritional information per serving (about 1 cup): 377 Cal, 14 g Fat, 5 g Sat Fat, 0 gTrans Fat, 104 mg Chol, 306 mg Sod, 33 g Carb, 4 g
Fib, 30 g Prot, 76 mg Calc. Light Points: 8
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