I sure would like one too !
I have only done mine on a rottiserie using indirect heat at normal roasting temps with a foil pouch of Apple wood and stuffed with an orange, garlic, whole peppercorns and salt. I made an orange sauce as in Duck la Orange . This method took about 3 1/2 hours, but gave me a deliciously crisp skin. I also had an aluninum chinese take-out container full of duck fat at the end.
I would imagine that slow cooking a duck would be a very greasy undertaking unless skinned first, however I would love to hear of another method ....
BTW how did you prepare yours for dinner?