Duck confit is a staple in many French dishes, from rillettes to cassoulet, but it can be tricky in the oven, where it requires constant attention to ensure that the fat stays at a steady temperature. But making it in a slow cooker is as easy as combining the melted fat and cured duck legs and walking away, only to return a few hours later to meltingly tender, flavorful meat.
Game plan: After cooking, the duck fat can be strained, cooled, and used again.
This recipe was featured as part of our Common Appliances, Uncommon Uses story.
Cinco de Mayo
