Slow Cooker Duck Leg Confit Recipe

Cooking Directions

• STEP 1.Season the duck legs with salt, pepper, and your choice of herbs and spices.
• STEP 2.Place the seasoned duck legs in a slow cooker.
• STEP 3.Add enough duck fat to cover the duck legs completely.
• STEP 4.Add garlic cloves and fresh thyme to the slow cooker.
• STEP 5.Cook on low heat for 6-8 hours, or until the duck legs are tender and the meat easily falls off the bone.
• STEP 6.Remove the duck legs from the slow cooker and let them cool slightly.
• STEP 7.Heat a skillet over medium-high heat and sear the duck legs, skin side down, until crispy and golden brown.
• STEP 8.Serve the Slow Cooker Duck Leg Confit with your favorite side dishes and enjoy!

Cooking Tips

• You can use a combination of duck fat and olive oil if you don't have enough duck fat.
• For extra flavor, marinate the duck legs in the seasoning overnight before cooking.
• To achieve a crispy skin, make sure to pat dry the duck legs before searing them in the skillet.

Storage and Serving

• Leftover Slow Cooker Duck Leg Confit can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the duck legs in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the duck legs with roasted potatoes, sautéed vegetables, or a fresh salad for a complete meal.