Slow Cooker Duck
Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard"
1 Duck
Carrots
1 Fresh Lemon
2 Fresh Rosemary Sprigs
Lemon Pepper
Remove Giblets and rinse Duck out. Place Duck in heated pan on stove top to brown. Place quartered Lemon and Rosemary Sprigs in Duck's cavity. Place on top carrots in Slow Cooker, sprinkling with Lemon Pepper, turning on LOW heat setting (slow cookers/crock pots differ in heat settings/temps).
After 4 hours syringe excess grease from Slow Cooker with a baster. Continue cooking until desired doneness is achieved.