Slow Cooker Duck

• 1 fresh or completely thawed frozen duck, quartered (big pieces of hanging fat removed, if any)
• 2 ribs celery, sliced
• 2 medium-sized carrots, peeled and sliced
• 1/2 a large white or spanish onion, peeled and sliced
• large sprigs of fresh thyme, on the branch
• juice of half a lemon
• 1/4 cup good red wine
• 6 whole cloves
• 8 black peppercorns
• kosher salt & ground black pepper

1. Heat a large saute pan over medium high heat for 3-5 minutes; don't add any fat.rnPut the duck in the heated saute pan and brown it well, skin side first, then flesh side, probably about 15 minutes total.rnLift the duck quarters out of the fat and discard fat.rnPepper and liberally salt the duck quarters on both sides.
2. Mix celery, carrots, onion, shallots, thyme, cloves, peppercorns and red wine in the slow cooker.rnPlace duck quarters on top of this mixture, skin side up.rnPour lemon juice over duck pieces and sprinkle on a bit more kosher salt.
3. Slow cook the duck on low for 8 to 10 hours.rnDrain 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).rnrn(Note: After Step Three, duck can be refrigerated, covered, up to two days, before proceeding with Step Four).
4. Broil duck pieces, skin side up only, until skin is completely crisp, about 3-5 minutes

frozen duck, celery, carrots, white, thyme, lemon, good red wine, cloves, kosher salt

Taken from food52.com/recipes/219-slow-cooker-duck (may not work)