Imagine succulent, fork-tender duck meat that melts in your mouth, crowned with impossibly crispy, golden skin. Duck confit is the height of French culinary luxury, and with this simple slow-cooker method, it’s no longer just a restaurant treat. We swap hours of intimidating traditional preparation for the set-it-and-forget-it ease of a slow cooker, infusing the duck with aromatic thyme and rich flavors. Prepare to impress yourself and your guests with this deceptively simple, show-stopping meal.
Ingredients
• 2 lbs / 900g duck legs, about 4 legs
• 3 tbsp / 45g duck fat
• 5 cups / 1.2 L chicken stock
• ¼ cup / 15g fresh parsley, finely chopped, for garnish
• 2 celery stalks, chopped
• 2 tsp / 12g salt
• 1 tbsp whole peppercorns
• 2 bay leaves
• 3 fresh thyme sprigs
• 1 tbsp fresh thyme, finely chopped
Instructions
1. Directions
2. Pat the duck legs completely dry with a paper towel. In a small bowl, combine the salt, whole peppercorns, and finely chopped fresh thyme. Rub this mixture generously over all surfaces of the duck legs.2. Arrange the chopped celery, thyme sprigs, and bay leaves in the bottom of your slow cooker pot. Place the seasoned duck legs on top of the vegetables.3. Pour the chicken stock over the duck and spoon the duck fat on top.4. Secure the lid and set your appliance to the ‘Slow Cook’ function on low for 8-10 hours, or until the meat is exceptionally tender and pulling away from the bone.5. Carefully remove the duck legs from the slow cooker and place them skin-side up on a baking sheet. Broil for 3-5 minutes or pan-sear in a hot skillet until the skin is deeply golden and crispy.6. Serve immediately, garnished with fresh parsley. This pairs wonderfully with mashed cauliflower or roasted asparagus.
Nutritional Information
• Nutrition Per Serving
• Calories: 503
• Total Fats: 23.8g
• Net Carbs: 1.1g
• Protein: 67g
• Fiber: 0.3g
Pro Tips
• For extra crispy skin, ensure you pat the skin completely dry with a paper towel after removing it from the slow cooker and before broiling or searing.
• Don’t discard the cooking liquid! Strain it and chill it in the refrigerator. The fat that solidifies on top is ‘liquid gold’—perfect for roasting potatoes or vegetables.
• For a deeper, more traditional flavor, allow the duck legs to cure with the salt and spice rub, covered, in the refrigerator for 12 to 24 hours before cooking. Rinse and pat dry before placing in the slow cooker.
• Duck confit is an excellent make-ahead dish. Complete the slow-cooking step a day in advance and store the duck in its cooking liquid in the fridge. Simply crisp the skin just before serving.
FAQ
Q: How do I get the duck skin extra crispy
A: For the crispiest skin, pat the duck completely dry with a paper towel after removing it from the slow cooker. Then, place it skin-side up on a baking sheet and broil for 3-5 minutes, or pan-sear it in a hot skillet until deeply golden.
Q: Can I make this duck confit ahead of time
A: Absolutely. This is an excellent make-ahead dish. You can complete the slow-cooking step a day in advance. Store the duck legs in their cooking liquid in the refrigerator and simply crisp the skin just before you’re ready to serve.
Q: What should I do with the leftover liquid from the slow cooker
A: Do not discard the cooking liquid. Strain it and chill it in the refrigerator. The fat that solidifies on top is liquid gold and is perfect for roasting potatoes or vegetables with incredible flavor.
Q: How can I get a deeper, more traditional flavor
A: For a more traditional flavor, allow the duck legs to cure with the salt and spice rub. Cover them and refrigerate for 12 to 24 hours before cooking. Remember to rinse and pat the legs dry before placing them in the slow cooker.
