Rosé Wine-Braised Duck in the Slow Cooker 
 | RICARDO

Ingredients

• 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