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Slow Cooker/Instant Pot Duck (Low-Carb, Paleo, Whole30)

  • Author: Shannon Epstein
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6-8 servings 1x


  • 35 pound whole duck
  • 2 celery stalks, chopped
  • 2 medium-size carrots, chopped
  • 1 small onion, chopped
  • 2 sprigs fresh herbs
  • 2 teaspoons oil of your choice
  • 1 cup water (for Instant Pot only)


  • 2 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne


Prepare The Duck:

  • If your duck came with a bag of giblets inside the cavity, remove it.
  • Rinse & pat the duck dry. Using a knife or fork, pierce the skin of the duck (so the fat will ooze out as it cooks).
  • Drizzle the oil evenly all over the duck. Stuff the cavity of the duck with the celery, carrots, onion, and fresh sprigs of herbs.
  • In a small bow, mix the rub spices. Season the duck all over with the rub seasonings.
  • Proceed to slow cooker or pressure cooker steps.

Slow Cooker

  1. Add the seasoned duck to slow cooker.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. Remove duck from slow cooker and let it rest for an additional 10 minutes before slicing.

Electric Pressure Cooker (Instant Pot)

  1. Place the trivet in pressure cooker. Add 1 cup water.
  2. Place seasoned duck on the trivet.
  3. Close lid and seal valve. Set high pressure and cook 12 minutes per pound of duck if cut into pieces or 15 minutes per pound if cooking a whole duck. Natural release 15 minutes, quick release remaining pressure.
  4.  Remove duck from pressure cooker and let it rest for an additional 10 minutes before slicing.

Crisp The Skin

  1. Preheat your broiler to high.
  2. Carefully remove the turkey from the appliance and place on a baking sheet.
  3. Place the baking sheet the oven & broil for 3-5 minutes or until the skin is crisp to your liking.