Ingredients :
- 6 duck breast halves with skin
- 1 can condensed cream of mushroom soup, undiluted
- 1/2 cup white wine
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/4 cup cold water
- 3 teaspoons cornstarch
- Hot cooked rice
Directions :
- Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Working in batches, place duck breasts, fat sides down, into a cold skillet. Heat pan over medium-low heat. Cook, uncovered, until browned, 15-20 minutes, pouring drippings from pan as needed. Save duck fat for another use.
- In a small bowl, mix together mushroom soup, white wine, onion, celery, marjoram, rosemary and pepper; pour into 6- or 7-qt. slow cooker. Place duck breasts, fat sides up, on top of soup mixture. Cook, covered, on low until meat is tender and thermometer reads 170°, 3-1/2 to 4-1/2 hours. Remove duck breasts and keep warm; skim fat from the slow cooker. Combine cold water and cornstarch; add to slow cooker. Cook until thickened, 10-15 minutes. Return duck breasts to slow cooker; heat through. Serve over rice.
