Heat a large non stick pan and place the duck, breast side down in the pan, cook until the breast is lightly browned. Remove the duck from the pan and place breast side up on 2 layers of cheesecloth that is large enough to wrap around the duck, pick the duck up with the cheesecloth and set on top of the vegetable in the slow cooker, loosely push down the cheesecloth around the duck. Prick the skin, not the meat on the breast in several places, this helps allow the fat to render out but results in juicy meat. Reason for the cheesecloth is so you can lift the duck out without it falling apart when it is done cooking. This is a fall off the bone duck.