Slow Cooker Duck Leg Confit Recipe

Recipe By Slurrp

Slow Cooker Duck Leg Confit is a classic French dish that features tender and flavorful duck legs cooked in their own fat. The duck legs are seasoned with herbs and spices, then slow-cooked in a rich and savory mixture of duck fat, garlic, and thyme. The result is a melt-in-your-mouth texture with a crispy skin on the outside. This dish is perfect for special occasions or when you want to impress your guests with a gourmet meal.

4.2
26 Rating -
Rate
Non Vegdiet
10minstotal
5minsPrep
5minsCook
10m.total
5m.Prep
5m.Cook
Slow Cooker Duck Leg Confit
plan
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ingredients serve

Ingredients for Slow Cooker Duck Leg Confit Recipe

  • 1 Duck Legs
  • As required Salt And Pepper, To Taste
  • as per your need Herbs And Spices Of Your Choice
  • as required Duck Fat, Enough To Cover The Duck Legs
  • 1 cloves Garlic Cloves
  • sprig Fresh Thyme Sprigs

Directions: 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.
Nutrition
value
141
calories per serving
16 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    0g
  • Carbs
    0g
  • Fiber
    0g

MacroNutrients

  • Carbs
    0g
  • Protein
    0g
  • Fiber
    0g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    < 1mg
  • Iron
    < 1mg
  • Vitamin A
    0mcg
  • Vitamin B1
    0mg
  • Vitamin B2
    0mg
  • Vitamin B3
    0mg
  • Vitamin B6
    0mg
  • Vitamin B9
    0mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    2mg
  • Copper
    0mcg
  • Magnesium
    0mg
  • Manganese
    0mg
  • Phosphorus
    0mg
  • Selenium
    0mcg
  • Zinc
    0mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp