I cooked some gadwalls up in the slow cooker yesterday and loved the flavor but I think they were cooked to long. I covered the ducks in water and one cap full of. Vinegar changing the water vinegar mix every day for three days. Then in the slow cooker I added beef broth, dry soup mix, potatoes, carrots, onions and the duck. I cooked it on low for six hours but my wife did not turn it off for twelve hours. It tastes great but the meat is not tender and she says it was even harder after just six hours is why she let it go for twelve. Also she said she cooked it on high heat for three of the last six hours. Taste just like roast but I need to find out how long should I cook duck in a slow cooker? I can always cook the veggies first and then add the duck but I need y'all's help on how long to cook the duck.

Also this is the first time we have used a slow cooker for anything but we liked the simplicity of it.

I was wondering the same thing but for a pressure cooker. I've cooked whole chickens and they are done in 45 min.

Duck can taste ok cooked thoroughly, but it should always be cooked low and slow. I think you missed the mark by cooking it on high for so long. Keep in mind, they are small pieces of meat.

In my opinion, it's tough to do traditional roast with duck. When I use a slow cooker for duck, I've had luck shredding the meat when able, adding more moisture (bbq sauce) and letting it soak it up for a little longer.

If you like using it, try a "pulled pork" approach with the crockpot, substitute any game for the pork. McCormick makes a decent seasoning packet that makes the approach simple and tasty.

Medium rare anything beyond that the meat will be tough and like liver. Consider duck the same as beef liver or tenderloin. You wouldn't cook it in a pressure cooker or slow cooker. Just a quick 2-3 minute fry each side and done. Try lots of butter and some garlic with a sauté. Just like steak.

Because of the heavy iron in the blood that's why over cooked duck takes on a liver taste.

Also keep in mind chicken is white meat because they don't fly. So goes the same for pen raised ducks (restaurant duck). That's why the meat doesn't get tough. But wild duck is like beef because they fly the blood is constantly supplying the body. This is why it gets tough.