4 duck legs, lightly trimmed of fat

1 tablespoon (15 ml) olive oil

3 carrots, peeled and cut into 1/2-inch (1-cm) thick slices

2 tablespoons (30 ml) fresh ginger, chopped

2 cloves garlic, finely chopped

2 cups (500 ml) rosé wine

1 tablespoon (15 ml) honey

Salt and pepper

In a large skillet, gently brown the duck legs on both sides in the oil. Season with salt and pepper. Keep about 30 ml (2 tablespoons) of the fat in the pan. Transfer the duck legs in the slow cooker.

Add the vegetables, wine and honey. Bring to a boil and pour over the duck legs. Cover and cook on low for 3 hours or until the meat fall off the bone. Adjust the seasoning. Serve atop a salad, with or without the skin.

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