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This recipe was uploaded by lizbe
Using the vermouth gives a lovely herby, sweet taste to the sauce.
2, Place them in the slow cooker or casserole dish skin side up and rub the skin with a little salt and the five spice powder
3 Soften the onion in the duck fat and add to the dish
4. Pour the vermouth and stock around the legs and add the bay leaf
5. Cook in the slow cooker for 6 hours or in the oven for 2 hours
6. Serve with a vegetable of your choice