This is a terrific recipe that makes use of a common appliance’s best qualities without using it to completely cook the dish. This is a bit more trouble than a garden variety slow cooker recipe, but vastly less trouble and to-do than any other duck recipe that makes the skin as crispy as this one’s (those other troublesome recipes can involve anything from parboiling the duck whole and refrigerating for days before roasting or standing over the duck with a hair dryer to open the duck’s pores—madness when you can just whap the whole thing into your slow cooker and get the same effect!). <br />

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