Duck confit – slow cooker

  • 8 duck legs
  • ~1.5 kg duct fat (750g for 4 legs)

Salt the duck legs (about 3-4 tbsp of kosher salt per leg), rub in the salt on both side,  cover and store legs in fridge overnight.

Melt duck fat in slow cooker on high (takes about 1 hour to melt).

Rinse the duck legs quickly with water and pat dry with paper towel.

Place legs in fat, skin side up, and cook on high for ~3.5 hours (check if meat loose from bones).

Place legs still hot in oven dish, skin side up, and broil in oven for ~7min (5-10min at 550F broil), check after 5min

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