Slow Cooker Peking Duck

Ingredients
4 to 5 pound duck, giblets removed
5 whole green onions
4 star anise
1 inch ginger, peeled
2 teaspoons Chinese five spice powder
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
1 teaspoon honey
2 teaspoons soy sauce
Plum or hoisin sauce, rice, sliced cucumbers, sliced green onions, and flour tortillas, for serving

Instructions
1. Place green onions in bottom of slow cooker.  Stuff ginger and star anise into cavity of duck.  In small bowl combine five spice, cinnamon, and nutmeg.  Rub spices all over duck, inside and out.  Place duck inside slow cooker, breast-side up.  Drizzle honey and soy sauce over duck and cook on HIGH for 4 hours. 

2. Carefully remove duck from slow cooker and serve with plum or hoisin sauce, rice, sliced cucumbers, sliced green onions, and warmed flour tortillas. 

Note: I remove skin before serving since it’s not very appetizing. 

Comments
This recipe is originally from A Year of Slow Cooking which is a grand resource for slow cooking recipes.  I’m still trying to work out the best way to get the skin crispy but, for now, this is just the basic non-crispy skin recipe.  I’ll tweak it a bit more next time and see what happens.  The duck turns out wonderfully tender and tasty.  If you’re feeling ambitious you can save the fat from the bottom of the slow cooker and use it to make popcorn.

Internet - A Year of Slow Cooking