Slow Cooker Civet de Canard

Rinse the duck breasts under cool running water and pat dry. Use a small, sharp knife to score the duck skin at 1-inch intervals. In a large saute pan set over high heat, saute the duck breasts until browned on all sides, and then place them in the insert of the slow cooker.

Discard the fat in the saute pan and cook the bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to the slow cooker insert. Discard all but a few tablespoons of the bacon fat and saute the shallots and garlic over low heat until softened.

Sprinkle with the flour and cook, stirring, over medium heat, for 1 minute. Pour in the stock or broth and wine and bring to a boil, scraping up the browned bits of meat clinging to the pan with a wooden spoon. Pour into the slow cooker insert.Add the carrots, bay leaves, rosemary, thyme, marjoram, salt and pepper.

Cover and cook on LOW for 6 hours, or until the meat is tender when pierced with a sharp knife. Use a slotted spoon to remove the duck to a serving platter. Remove and discard the skin. Keep the meat warm by covering the platter loosely with a large sheet of aluminum foil.

Strain the cooking liquid into a large saucepan and skim off the fat. Bring the liquid to a boil over high heat and reduce to about 2 cups. Season with salt and pepper and spoon over the duck.