Crock Pot Duck Confit

1. 1

   combine salt and sugar.

2. 2

   put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.

3. 3

   rinse the duck and soak in cold water to cover for 2 hours.

4. 4

   drain duck and put into crock pot.

5. 5

   cover with duck fat and use olive oil if needed to completely cover.

6. 6

   add garlic, pepper, thyme.

7. 7

   turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.

8. 8

   remove from crock pot, pour fat into a ceramic bowl.

9. 9

   let the duck and fat cool to room temperature.

10. 10

    store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.