Kosher 16

Duck confit in slow cooker for Shabbat lunch?

AdinaA | Jan 13, 2015 10:07 AM

Would it work? No way to crisp the skin, of course, but if you put the duck legs and fat in on Friday afternoon, cooked it, then turned it down and let it simmer until lunch time... Would it be what you hope for in a confit?

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