Ingredients
| 4 | Duck legs (Main) |
| ½ cup | Red wine (Main) |
| 4 | Garlic cloves |
| 4 cups | Chicken stock, or vegetable stock |
| 1 tsp | Chinese five spice |
| 2 sprigs | Thyme |
| ½ cup | Pitted prunes |
Directions
- Season the duck well with salt and pepper.
- Place the duck legs with all other ingredients into a slow cooker. Cook on low for at least 6 hours (or overnight).
- Shred the duck off the bone and serve with mash and greens, or noodles and crunchy veges.
If you liked this recipe, try Delaney's
pan-seared duck breast with simple slaw