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. To serve, shred the meat to use in other dishes, or simply sear the legs skin-side down in a hot pan until golden-brown and crisp, and enjoy with our Braised White Beans with Chard, or our Potato-Parsnip Gratin recipe, and a simple green salad with sharp vinaigrette to cut through the richness.
Game plan: After cooking, the duck fat can be strained, cooled, and used again—try it for frying potatoes, or making our Potato-Turnip Latkes Fried in Duck Fat recipe.
This recipe was featured as part of our “Common Appliances, Uncommon Uses” story.
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