Crock Pot Duck Confit
Indulge in the luxurious flavors of classic French cuisine with this Crock Pot Duck Confit, a simplified take on a traditionally time-intensive dish. Using just a handful of fresh, aromatic ingredients like garlic, thyme, and bay leaves, this recipe offers an effortless way to create melt-in-your-mouth duck legs. The slow-cooking process in duck fat (or olive oil) ensures tender, flavorful meat that practically falls off the bone, while a quick broil at the end crisps up the skin to golden perfection. Perfect for a gourmet dinner or an indulgent treat, this hands-off crock pot method saves you time without sacrificing authenticity. Plus, stored properly, the duck confit can be enjoyed for days, making it as practical as it is decadent.
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Recipe Information
Ingredients
- 4 pieces Duck legs
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 1.5 cups Duck fat (or olive oil)
Instructions
Pat the duck legs dry with paper towels and place them on a baking tray or large dish.
Rub the duck legs all over with the salt and black pepper, ensuring even coverage.
Peel and slightly crush the garlic cloves and scatter them over the duck legs.
Add the thyme sprigs and bay leaves onto the duck legs, gently pressing them down.
Cover the tray with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to penetrate.
After the marination period, remove the duck legs from the refrigerator and gently brush off any excess salt, herbs, and garlic (you don’t need to rinse them).
Place the duck legs into the crock pot, skin-side down, in a single layer.
Pour the duck fat (or olive oil) over the duck legs until they are completely submerged.
Cover with the lid and set the crock pot to low heat. Cook the duck legs for 8 hours, or until the meat is tender and falls off the bone.
Carefully remove the duck legs from the crock pot and place them on a platter. For a crispy skin, transfer the legs to a baking sheet and broil in the oven for 3-5 minutes, watching closely to avoid burning.
Serve immediately or allow to cool completely, then store the duck confit in clean jars or containers fully submerged in fat for up to 1 week in the refrigerator.
Nutrition Facts
Calories |
6605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 639.6 g | 820% | |
| Saturated Fat | 214.5 g | 1072% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 14793 mg | 643% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2149 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
