Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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.
Header image courtesy of Shutterstock.
by Marisa Olsen | If you’re trying to cut back on caffeine but aren’t sure how you’ll function without it, here are...
by Amy Sowder | From spicy stuffed poblanos to a bright watermelon salad, these are some of the best summer side dishes...