How to make it

  • 1. For those who are fortunate: Whack a duck and divest it of its innards. Have Peni or Tony pluck it and rinse well; Wipe dry inside and out. For the rest of you: Take the duck from bag and remove neck and giblets. Rinse under cool water; wipe dry inside and out.
  • 2. Pierce the duck’s skin in a few places, don’t pierce the meat.
  • 3. Place all ingredients except duck in crock pot with water and wine. Stir.
  • 4. Place the duck on vegetables. Cover.
  • 5. Cook on high for 5 hours or low for 8 hours, or until tender. Do something fun. See Photo
  • 6. Serve.
  • Drain liquid from the slow cooker (this can be strained, chilled and saved in a bowl—it will separate into perfect duck fat on the top and lovely duck gelee on the bottom.
  • You got your veggies in the pot so maybe just a small side salad. and a glass or two of Franzia Chateau Cardboard plonk.

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