Peking duck



Cook Time

28 min


4 boneless duck thighs

5 cl soy sauce

3 cl water

2 cl rice vinegar

20 g sugar

Espelette pepper

1 cm fresh ginger, finely grated

2 cloves of garlic

Chopped chives

2 teaspoons of sesame seeds


Form a sausage with each boneless thigh and tie them up.

Open the slow cooker and select BROWN/SAUTÉ mode. Allow to heat up.

Brown the thighs on each side and then stop cooking.

Remove the thighs from the pan and set aside.

Mix the soy sauce, water, rice vinegar, sugar, Espelette pepper and grated ginger.

Pour this marinade into the slow cooker, then put the thighs back into it, skin side down.

Close the lid and turn the pressure release valve to the closed position.

Select the POULTRY mode for 15 minutes.

At the end of the cooking time, allow the steam to evaporate naturally for 10 minutes and then carefully release the remaining steam.

Remove the duck thighs and switch to BROWN/SAUTÉ for 3 minutes to reduce the sauce.

Coat each thigh with the reduced sauce, sprinkle with chopped chives and sesame seeds for tasting.

Depending on taste, before coating with the sauce, you may wish to grill the thighs to have a crispy skin.