Slow cooker reciepes

[saint-spoon]

If you slow cook a whole duck and leave to cool it can be easily turned into a very passable Chinese crispy and aromatic duck. Once cool and dry simply coat with a mixture of 1/3 soy sauce (dark), 1/3 clear honey and 1/3 water (I also add a crushed garlic clove) allow to dry and repeat every half hour or so until you have got half a dozen coats then whack it into a hot oven until crisp. Ter-ner duck that is both crisp and aromatic all at the same time.

[smallholderwannabe]

I'd just like to say thanks for all the advice. I'll be happier giving it another go now.