Slow Cooker Duck Confit

Slow Cooker Duck Confit
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  • 5 ½ cups duck fat (about 2 ½ pounds)
  • 6 whole duck legs (about 3 pounds)
  • 2 teaspoons juniper berries, lightly crushed
  • 1 tablespoon white peppercorns, lightly crushed
  • 3 bay leaves, lightly crushed
  • 8 thyme sprigs, leaves stripped
  • ¼ cup kosher salt

Combine the salt, thyme leaves, bay leaves, peppercorns, and juniper berries in a small bowl and stir to mix thoroughly. Rinse the duck legs and pat dry with paper towels. Place in a large baking dish and spread the salt rub on all sides, distributing the entire rub evenly over the legs. Cover ...

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