Slow Cooker Duck Confit with Garlic and Thyme
Duck confit is a French charcuterie classic where cured duck legs are slow-cooked in their own fat until fall-apart tender, then preserved in that same fat for weeks. This crock pot version simplifies the traditional oven method while maintaining authentic flavor and texture. The meat becomes impossibly silky with deep savory notes from the salt cure and aromatics. Serve it shredded over salads, crisped in a skillet for confit duck sandwiches, or alongside roasted root vegetables for a rustic dinner. This rendition uses a slow cooker for gentle, consistent heat that rivals long oven cooking, making restaurant-quality confit accessible at home.
Ingredients
Instructions
- 1
Combine kosher salt and sugar in a large bowl.
- 2
Layer duck hindquarters in a plastic container and cover completely with salt-sugar mixture. Cover and refrigerate overnight.
- 3
Rinse the cured duck thoroughly under cold water, then soak in a bowl of cold water for 2 hours, changing water halfway through if possible.
- 4
Drain the duck well and transfer to crock pot.
- 5
Pour duck fat over the duck, adding olive oil if needed to submerge completely.
- 6
Add garlic cloves, crushed peppercorns, and fresh thyme sprigs to the pot.
- 7
Cover and cook on low for 3 hours until meat pulls easily from the bone.
- 8
Transfer duck to a clean container using a slotted spoon.
- 9
Pour the cooking fat through a fine-mesh strainer into a ceramic bowl, discarding solids.
- 10
Cool duck and fat to room temperature completely before combining.
- 11
Store duck submerged in the fat in an airtight container in the refrigerator.
Tips
Pat duck dry after soaking to help it brown properly when crisping the skin before serving. This step is optional but transforms the texture from tender to luxuriously textured.
Reserve the strained fat for cooking potatoes, vegetables, or reheating the duck. This fat is liquid gold and keeps refrigerated for up to 3 weeks.
Use a meat thermometer to confirm doneness: pull the leg; it should separate with no resistance around 190F internal temperature.
Good to Know
Submerged in fat in an airtight container, refrigerated up to 2 weeks. The fat acts as a preservative and seal.
Prepare up to 2 weeks in advance. Duck actually improves after 3-4 days as flavors meld. Thaw in refrigerator before reheating.
Crisp skin in a skillet over medium-high heat before serving. Shred and serve over salads, in sandwiches, or alongside roasted vegetables and crusty bread.
Common Mistakes
Do not skip the soaking step to avoid overly salty duck. Rinsing alone leaves residual cure.
Do not cook at high temperature to avoid tough, stringy meat. Low and slow ensures silky texture.
Do not discard the cooking fat to avoid losing the preservation medium and adding ingredient for future cooking.
Substitutions
slightly lighter flavor
FAQ
Can I use a regular oven instead of a crock pot?
Yes. Proceed through the curing and soaking steps identically. Place duck in a heavy pot, cover with fat, and cook in a 275F oven for 2.5 to 3 hours. The result is nearly identical.
What if my duck is not completely submerged in fat?
Add olive oil to top up the level. Duck exposed to air will oxidize and develop off-flavors. Complete submersion is essential for preservation and even cooking.
How long can I keep duck confit and can I freeze it?
Refrigerated in fat, 2 weeks safely. For longer storage, freeze the sealed container up to 3 months. Thaw in refrigerator overnight before opening to prevent condensation and fat separation.