In a large skillet, gently brown the duck legs on both sides in the oil. Season with salt and pepper. Keep about 30 ml (2 tablespoons) of the fat in the pan. Transfer the duck legs in the slow cooker.
Add the vegetables, wine and honey. Bring to a boil and pour over the duck legs. Cover and cook on low for 3 hours or until the meat fall off the bone. Adjust the seasoning. Serve atop a salad, with or without the skin.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.