duck tagine slow cooker – it’s not exactly something you’d just whip up after work, right? But honestly, if you’ve ever craved something really warm and fancy on a freezing weeknight, you get it. Duck always sounds intimidating, but with a slow cooker? Suddenly, it’s almost too easy. I ruined plenty of pans learning this, and let me say, my stove thanks me for going low and slow. If you’ve got a chilly night ahead and you’re tired of chili (no offense, chili), you’ll want this in your life. 
What is Tagine and Why It Works in a Slow Cooker
So, tagine is basically Moroccan comfort food in a pot. It’s named after the clay pot it’s cooked in (which, by the way, is gorgeous but pretty pricey if you ask me). What makes it awesome isn’t just the shape; it’s the way the lid keeps everything extra juicy and packed with flavor.
Here’s where the crockpot steps in and saves the day. If you don’t have an actual tagine, a slow cooker does the whole gentle-braising thing. You end up with super soft meat and a sauce that’s got all the taste without hovering over the stove. My family used to think tagine had to come with lamb, but let me tell you, duck is the underdog move. Want to see another cold-weather classic in your slow cooker? Try out this classic beef stew perfect in the slow cooker for a change of pace! 
Flavor-Rich Ingredients
Let’s talk ingredients. This winter duck tagine with cinnamon & citrus isn’t shy. First up, duck legs – richer and gamier than chicken, but not as fussy as you think. I grab a cinnamon stick (not just powder, come on, live a little), a couple oranges, plus plenty of garlic, onion, and ginger. Toss in a handful of golden raisins. You can’t skip these – they plump up all sweet in the sauce.
Don’t forget good old salt and pepper. Sometimes I’ll sneak in a tiny bit of honey, or swap orange for clementine if that’s what’s about to go bad in my fruit bowl (no judgment). Add a splash of broth, and suddenly the whole kitchen smells like a five-star restaurant (or maybe just my grandma’s kitchen, but I swear hers was fancier).
And honestly, you can riff on this. If you’re out of oranges, lemons will work, just add a pinch of sugar. Find cinnamon too strong? Nutmeg gives a friendlier nudge.
“This is my new go-to for impressing people who think duck is too ‘fancy’ for a weeknight. Somehow both simple and total show-off material.”
How to Prep and Cook Duck in Crockpot
Alright, get a paper towel. Seriously, pat the duck legs dry. If they’re wet, they won’t brown right (trust me, I learned that the crispy-skin way). Then, a little salt and pepper on both sides. I usually sear mine in a hot pan (optional, but tasty) to get the skin a little golden before tossing them in the crockpot.
Layer sliced onions and garlic at the bottom – they’ll turn super sweet by the end. Drop in your cinnamon stick and citrus slices, scatter over ginger and raisins, and nestle the duck right in. Pour your broth or water over it all. Cover and forget about it for, I dunno, six hours on low?
You’ll know it’s done when the duck is falling-off-the-bone tender. And if there’s too much liquid, just prop the lid open a bit for the last half hour to thicken things up. I’ve also found it helpful to try healthier takes, like healthy turkey chili in the slow cooker – great for mixing up the weekly dinner lineup.
Serving with Couscous or Potatoes
For me, the best part is what goes under the winter duck tagine with cinnamon & citrus. Here are some quick ideas:
- Fluffy couscous – soaks up the sauce like a dream; add parsley.
- Mashed potatoes if you want creamy and cozy (speaking of, creamiest crockpot mashed potatoes are a sleeper hit).
- Toasted bread, because mopping up sauce is non-negotiable.
- Oddball move: roast sweet potatoes for extra sweetness.
I always do couscous if I’m feeling traditional, but potatoes win on extra-hungry days.
Make-Ahead and Storage Tips
One thing I adore about winter duck tagine with cinnamon & citrus is how it actually gets better as leftovers. Day-after duck? Magic. Cook it ahead, then let it chill in the fridge overnight. The flavors deepen and come together – no effort required.
Reheating is easy: pop it back into the slow cooker on low if you’ve got time, or gently warm it in a pan. Freezes well too, just be prepared for the citrus to mellow out. Try storing portions with extra sauce so nothing dries out. Your future self will thank you (mine always does, especially when the inevitable “what’s for dinner?” hits at 6 pm).
Common Questions
Q: Do I need to sear the duck first?
A: Nope, but honestly, your taste buds might thank you. Searing adds a little extra flavor and color.
Q: Can I use chicken instead of duck?
A: Sure! Just know chicken cooks a bit faster and is less rich, but still super tasty.
Q: What else can I add if I want more veggies?
A: Throw in carrots, butternut squash, or even a few dried apricots for a different sweetness.
Q: How long does this keep in the fridge?
A: About three days. Sauce gets better, duck stays juicy.
Q: Can I skip the raisins?
A: Yes, but you’ll lose that pop of sweet. Try chopped dates or dried cranberries instead.
Cozy Vibes in Every Bite
So, that’s my take on winter duck tagine with cinnamon & citrus. It’s one of those dishes that just feels way too fancy for how little effort it takes – especially thanks to the slow cooker. If you’re ready to branch out from the usual stew, this might outshine even your classic chicken and dumplings in the slow cooker at your next dinner. For more ideas, I loved checking out the Duck Tagine With Chickpeas and Butternut Squash • The Cook Report for even more tagine tricks, and you might want to try pairing this meal with a delicious side from Serious Eats. So, embrace the crazy winter weather and give this a shot – it’s possible you’ll start hoping for snow days again… just to cook this more often.
Winter Duck Tagine with Cinnamon & Citrus
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A cozy and flavorful duck tagine cooked in a slow cooker with aromatic spices and citrus.
Ingredients
- 2 duck legs
- 1 cinnamon stick
- 2 oranges, sliced
- 4 cloves garlic, minced
- 1 onion, sliced
- 1-inch piece of ginger, sliced
- 1/2 cup golden raisins
- Salt and pepper, to taste
- 1 tablespoon honey (optional)
- 1/2 cup broth or water
Instructions
- Pat the duck legs dry and season with salt and pepper.
- Optional: Sear the duck legs in a hot pan until golden.
- Layer sliced onions and garlic at the bottom of the slow cooker.
- Add the cinnamon stick and orange slices, followed by ginger and raisins.
- Nestle the duck legs into the mixture and pour broth or water over everything.
- Cover and cook on low for 6 hours until the duck is tender.
- If there’s too much liquid, prop the lid open for the last half hour to thicken.
Notes
This dish gets better as leftovers; the flavors deepen overnight. Serve with fluffy couscous or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
