Top | Jewish Slow Cooker Recipes
(recipe, Laura Frankel)
This delicious confit can be shredded and served on salads or in sandwiches, and as an entrée. Kosher duck parts are hard to find, so you have to cut the duck yourself, but duck is so delicious, it’s worth the extra effort.
- 6 whole duck legs (legs and thighs), thawed if frozen
- 3 Tbsp. herbes de Provence
- Freshly ground black pepper
- 2 cups duck fat or mixed poultry fat
- Pat the duck legs dry with paper towels. Rub the legs with the herbs and black pepper. Refrigerate in a shallow pan, covered, for at least 4 hours or overnight.
- Turn on a slow cooker to high and melt the duck fat in the insert. Remove the duck legs from the refrigerator and wipe off the herbs and pepper with a paper towel. Some will stick, but that is okay. Place the duck legs into the warm fat. Cover and cook on low for 6 hours.
- Remove the duck legs with a slotted spoon or wire strainer. Cool the fat and duck legs separately. When cool, either wrap the legs tightly in plastic and store in the freezer for up to 3 months, or place in a container, pour the fat over them, cover tightly, and store in the refrigerator for up to 1 month. I like to store the fat in a heavy plastic bag in my freezer so I can quickly scoop some out and sauté potatoes or onions in it.
- To serve the duck on its own, place the duck legs in a sauté pan skin-side down and cook over medium heat until the skin has crisped and the legs are heated through, about 10 minutes.