6 duck legs
2 slices thick bacon
2 onions, sliced
6 slices of ginger
2 serrano chiles, halved
1 cup dried cranberries
1 cup carrot nubs
2 cups edamames, out of the pods
1 cup red wine
Kosher salt and freshly ground black pepper, to taste
Canola oil, for cooking

Season the ducks legs well. Using a slow-cooker with a removable, stove-top-safe insert, place insert over medium heat and sear duck legs, skin-side down, until fat is rendered and skin is crispy, about 20 minutes. You will need to sear the legs in batches. Remove duck legs to a plate, pour off all but a thin coating of duck fat (reserve duck fat for a later use). Add the bacon, onions, ginger and chiles, season with salt and pepper and saute for a few minutes, until slightly softened. Add cranberries, carrots and edamames and deglaze with red wine and reduce by 75%. Add back duck legs and pour water over just to slightly cover. Check for flavor and season if necessary -- how that liquid tastes is how the finished dish will taste. Place insert into slow cooker and cook for 2-3 hours on the high setting, or until duck is fork tender. Serve family-style in a shallow bowl, removing bacon if desired.