It doesn't get much easier than this. Simple ingredients and slow cooking make this a great beginner's recipe for cooking duck.
Pat duck dry. Lightly rub outside of duck with olive oil. Then sprinkle inside and out with poultry seasoning, salt and pepper.
Rinse the parsley and stuff inside the cavity of the duck.
Place duck in a slow cooker (like a Crock-Pot). Cover and cook on high for 45 minutes. Then turn to low heat, add the chicken stock, and cook for about 8 hours until duck is tender.
Cleaning Wild Ducks
Properly cleaned ducks are the difference between inedible and divine. When the fresh catch arrives, take the time to go over each bird, fine cleaning the inside cavity and picking any stray pin feathers that didn't get cleaned the first go-around. Some of the fine hairs can be singed off with a lighter flame, too. Soak the birds in a big bowl of water and rinse. Do this several times until the water is clear. Then place in a bowl of salted water, about 2 or 3 tablespoons salt per gallon of water, for about 30 minutes. Now they are ready to cook or freeze.
1 duck, cleaned and rinsed
1 tablespoon olive oil
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper to taste
1 bunch parsley
3 cups chicken stock