Becky's Crispy Duck Panang

For the duck:

1. Rub salt, Szechuan pepper, cinnamon, and nutmeg into the skin and leave it in the fridge until you’re ready to cook it (best to do this in the morning or night before).
2. Drizzle a tablespoon of sesame oil into the slow cooker. Add the duck (fat side up) with a couple of cloves of garlic sliced in half. Cook on low for 5 hours (works well to do this step around lunchtime if you want it for dinner).
3. Dry fry on high heat for 4 minutes to crisp up the fat.

For the curry sauce (packet says it serves 3 but really serves 2):

1. Peel, chop, and boil 1 baking potato and 2 carrots.
2. Drain the vegetables and add them to a saucepan with one packet of Wild Rice London Massaman Curry Sauce and a handful of green beans.
3. Let it simmer on low heat while you cook the rice and you're done!

Thank you @beckys_bites_ for sharing this amazing recipe and picture!