Rinse the duck legs and breasts, then pat dry with paper towels.
Remove any excess skin from the ends of the duck breasts. Using a knife, make shallow incisions in the skin of the duck breasts in a grid-like pattern, taking care not to cut into the flesh. Add salt and pepper.
Heat a large skillet over medium heat. Place the duck legs and breasts in the skillet, skin side down. Sear until golden brown, 5 to 7 minutes.
Meanwhile, whisk together the red wine, duck stock, flour and tomato paste in the slow cooker.
Add the duck breasts and legs, pearl onions, parsley, thyme and bacon.
Cover and cook for 7 hours on low.
Duck-au-vin is something new!
Are you one of the many lovers of coq-au-vin, a staple of French cuisine? Be bold and reinvent the dish us-ing Brome Lake duck breasts and legs instead of chicken! The duck stock, meanwhile, will accentuate the fine taste of this extremely tender meat. This chic slow cooker recipe is ideal for entertaining without spending too much time in front of the stove!
