2 to 4 duck breasts, depending on the size of your crock-pot, red cooking wine, salt, pepper, cellery, soy sauce, horseradish, rice, cornstarch.

Soak duck breast overnight in salt water (1 cup salt per gallon of water). Remove and pat dry. Rub with salt and pepper. To crock -pot, add 1/4 cup red cooking wine, 1/4 cup soy sauce, tablespoon horseradish, chopped cellery. Place duck breast bone side down on top of cellery. Cover with lid, and cook at lowest setting about 3 hours, or until breast is cooked (breast juice no longer blood red, but has a little color). Prepare rice as per package directions, but do not add any salt or butter. Once rice is cooked, remove duck breast from crock-pot, and spoon renderings into rice to taste. Thicken remaining renderings in a pan with cornstarch to make a gravy. Serves 1-2 persons per breast. This is a pretty colorless dish. You may want to make some roasted red peppers or other colorful veggie to add some visual appeal if making this for guests.