I love crockpot cooking. Last yr at Thanksgiving Mom wouldn't give up
oven space and I wanted to add duck to the menu. I used a large crockpot
that barely held the duck-the natural oil in the duck came pouring out
in the process and essentially it was deep fat boiled in oil. The meat
was so soft tender moist and flavorful. If I get the oven space next
time, I am going to try briefly crisping it in a high degree oven at the
end since the crockpot doesnt give you the browned skin.

With all the great commercial blended spices these days, I think it
would be fun to give each guest a seasoning shaker/bowl at their place
setting. In fact, making a seasonless meal and offering a choice of
seasonings on the table would be adventurous for guests.