I've cooked a large 2kg duck in my slow cooker - 3 hours on high, 3 hours on low. Turned once half way through. The meat seems to be cooked, but the juices are red/pink and the legs still look pink. Should the juices run clear once a duck is cooked - like a chicken or turkey? Or should I just switch off the cooker now and hope for the best? I don't want the meat to dry out! But I don't want to poison everyone either!
Many thanks for any tips. Merry Christmas 