Duck stewed in a slow cooker

1. Wash and gut the duck. Trim the wings, neck, fat and, if desired, tail. Place the duck in a pickling container.
2. Cut the oranges into slices and squeeze out the juice. Put everything to the duck. Rub the duck with wine. Cut the celery root into strips and lay it to the duck. Chop the garlic with a knife and grind with herbs in a mortar. Send it to the duck. Mix everything well and put the duck in the refrigerator to marinate for 8-12 hours (at least 3 hours).
3. Take out the duck, wipe, rub with salt, put it in the bowl of a slow cooker and set the Baking mode for 30 minutes.
4. Drain the marinade juices. Leave it. Squeeze the orange peel and discard. Finely chop the celery and set aside. Add 1 tsp of honey to the marinade and mix well.
5. When half an hour has passed, turn the slow cooker into Quenching mode. Set the time to 45 minutes. Then turn the duck over, set the Baking mode for 30 minutes and pour the marinade with honey over the duck every 5 minutes.
6. For the sauce, pour the duck giblets with water and boil until tender. Remove the foam, then strain the broth. Add salt and pepper to taste. Add flour and cinnamon to the broth, stirring constantly, and then celery. Boil until thickened. Season to taste and pour into a saucepan.
7. Let the duck cool down a little-brew, and serve.
Pleasant!
PS. Despite the fact that many consider such recipes to be baking, I attribute them to the recipe for stewing - the meat is cooked in pairs from its juice, there is no golden baked crust on the entire surface.