Crock Pot Duck Confit Recipes

CROCK POT DUCK

Steps:

• Mix poultry seasoning and seasoned salt together.
• Season duck liberally with mixture.
• Place a rack in your 6 quart slow cooker. Or, if you do not have a rack, make four foil balls to place in the bottom of your slow cooker to lift your duck off the bottom of the slow cooker.
• Place the duck breast side down into your slow cooker on the rack or balls.
• Cook on low for 6-8 hours or until the duck reaches the internal temperature of 170.
• If desired, place duck on a lined cookie sheet and broil on each side to crisp skin. Watch broiler carefully as to not burn skin.

CROCK POT DUCK CONFIT

Steps:

• combine salt and sugar.
• put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.
• rinse the duck and soak in cold water to cover for 2 hours.
• drain duck and put into crock pot.
• cover with duck fat and use olive oil if needed to completely cover.
• add garlic, pepper, thyme.
• turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.
• remove from crock pot, pour fat into a ceramic bowl.
• let the duck and fat cool to room temperature.
• store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.

CROCK POT ONION CONFIT

Steps:

• If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
• Place everything in crock pot and thoroughly combine.
• Turn to high, until just before going to bed (about eight hours).
• Stir.
• Turn to low for overnight.
• Upon waking, stir, and turn back to high until finished.
• Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
• This will keep for at least two weeks, covered, in the refrigerator.