I have made duck con-fit a few times. I am a young, inspired passionate at home gourmet cook. I cook for family and friends during get tog-ether's and do tons of research. I am trying to perfect my duck con-fit. Since I work long hours Monday thru Friday I have taken advantage of my slow cooker on many different occasions. The issues I have encountered while cooking the duck con-fit is that it has come out a little dry. I have two duck breast in the freezer I plan on using Friday as a welcome home gift for my boyfriend. I have cooked the breast on high for an hour, then low for 6 hours in the past in my slow cooker and it just doesn't come out right. Do you recommend that I sear the breast before putting in the slow cooker to keep the juices contained? Continue to cook on high in the slow cooker for a smaller amount of time? Or do you have any recommendations on any techniques? Also I want the skin to be nice and crispy after cooking. What do you recommend to do while maintaining the tender meat? Do I throw it in the oven before serving skin side down/up on broil? Thanks!