Crock Pot Duck Confit: A Deliciously Easy Recipe for Home Cooks
Looking for a recipe that will fill your home with irresistible aromas and make a meal fit for a special occasion or a cozy dinner? This Crock Pot Duck Confit is your answer! With minimal hands-on time and a slow-cooking process that allows the duck to become melt-in-your-mouth tender, this recipe is perfect for anyone wanting to indulge in the rich flavors of duck without the fuss. Ideal for serving with roasted vegetables or a crisp salad, this dish is sure to impress. Follow these detailed instructions for a delectable duck confit that will have everyone coming back for seconds.
Ingredients
- 2 1/2 tablespoons kosher salt
- 2 1/2 tablespoons sugar
- 4 duck hindquarters
- 14 cups duck fat (or enough to cover the duck completely)
- Extra virgin olive oil, if needed
- 2 garlic cloves, minced
- 10 whole peppercorns
- 3 sprigs fresh thyme
Instructions
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Prepare the Duck: In a small bowl, combine the kosher salt and sugar, mixing them thoroughly. Rub this salt-sugar mixture all over the duck hindquarters, ensuring they are evenly coated. Place the seasoned duck legs in a plastic container, cover with a lid, and refrigerate overnight. This step is crucial for seasoning the meat and starting the curing process.
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Rinse and Soak: After the duck has marinated overnight, remove it from the refrigerator. Rinse each duck leg under cold running water to remove excess salt and sugar. To further reduce the saltiness, soak the duck in a bowl of cold water, ensuring the legs are completely covered. Let it soak for about 2 hours, changing the water halfway through.
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Prepare the Crock Pot: Drain the duck thoroughly and pat it dry with paper towels. Transfer the duck legs to your crock pot. If necessary, add extra virgin olive oil to the crock pot to ensure that the duck legs are fully covered. Pour in the duck fat, adding more if needed, until the duck is submerged. This ensures even cooking and helps preserve the duck’s rich flavors.
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Add Aromatics: Add the minced garlic, whole peppercorns, and fresh thyme to the crock pot. These aromatics will infuse the duck with wonderful flavors as it cooks.
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Slow Cook: Set your crock pot to the low setting and cover it with the lid. Let the duck cook for approximately 3 hours. The low, slow heat will break down the connective tissues, making the meat tender and flavorful. The duck is ready when it easily falls off the bone.
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Cool and Store: Once the cooking time is up, carefully remove the duck legs from the crock pot and place them on a plate. Pour the rendered duck fat into a ceramic bowl or another heat-resistant container. Allow both the duck and the fat to cool to room temperature. This cooling period helps the fat to solidify, making it easier to handle and store.
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Refrigerate: To store, place the duck legs in an airtight plastic container and cover them with the duck fat. Seal the container tightly and refrigerate. The duck can be kept in the refrigerator for up to 2 weeks. The fat acts as a preservative, keeping the meat moist and flavorful.
Tips for Success
- Quality Duck: For the best results, use high-quality duck hindquarters. Fresh or frozen duck legs will work, but ensure they are thoroughly thawed if frozen.
- Fat Choice: Duck fat is preferred for this recipe, but if you cannot find it, you can substitute with a combination of other fats, like lard or a neutral oil. However, duck fat will give the most authentic flavor.
- Storage: If you prefer, you can also freeze the duck confit for up to 3 months. Just make sure the duck is completely covered with fat to prevent freezer burn.
Enjoy your homemade duck confit as a sumptuous main course or a special treat. Its rich, savory taste and tender texture make it a standout dish that’s perfect for any occasion. Serve it alongside your favorite sides, and savor the delicious results of this easy, slow-cooked recipe. 🍽️🦆
