Slow cooker duck confit

A classic French dish known for its tender and flavorful duck meat:

Ingredients:

• 4 duck legs
• 4 cloves of garlic, smashed
• 4 sprigs of fresh thyme
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon black pepper
• Duck fat (enough to fully submerge the duck legs)

Instructions:

1. Pat the duck legs dry with paper towels and season them with salt and black pepper.
2. Place the duck legs, garlic cloves, thyme sprigs, and bay leaves in a large bowl or resealable plastic bag. Toss everything together to evenly distribute the seasonings.
3. Cover the bowl or seal the bag and refrigerate for at least 24 hours or up to 48 hours. This allows the flavors to develop and the salt to penetrate the meat.
4. Preheat your slow cooker to low heat.
5. Remove the duck legs from the refrigerator and rinse them under cold water to remove excess salt. Pat them dry with paper towels.
6. Place the duck legs in the slow cooker, skin side down, and add enough duck fat to fully submerge the legs. If you don’t have enough duck fat, you can use a combination of duck fat and cooking oil.
7. Cook the duck legs on low heat for 6-8 hours, or until the meat is very tender and easily pulls away from the bone.
8. Once the duck legs are cooked, carefully remove them from the slow cooker and place them on a baking sheet or dish.
9. Preheat your oven to broil.
10. Broil the duck legs in the oven for 3-5 minutes, or until the skin is crispy and golden brown. Keep a close eye on them to prevent burning.
11. Remove the duck legs from the oven and let them rest for a few minutes before serving.
12. Serve the slow cooker duck confit hot, accompanied by your favorite side dishes such as roasted potatoes, sautéed vegetables, or a fresh salad.

Enjoy your tender and flavorful slow cooker duck confit, a luxurious and indulgent dish!

Wine Pairing

1. Pinot Noir: Choose a Pinot Noir from Burgundy or a quality New World producer. Look for a medium-bodied wine with red fruit flavors, earthy undertones, and balanced acidity. The wine’s elegant profile will complement the tender and savory duck confit.
2. Syrah/Shiraz: Opt for a Syrah from the Rhône Valley in France or a Shiraz from Australia. Syrah/Shiraz often exhibits bold flavors of blackberry, black pepper, and spices, which can stand up to the richness of the duck confit.
3. Bordeaux: Select a red Bordeaux wine, such as a Merlot-based blend or a Cabernet Sauvignon-dominant wine. Bordeaux wines are known for their structure and complexity, offering notes of blackcurrant, tobacco, and cedar. These qualities will pair well with the robust flavors of the duck confit.
4. Cahors: Consider a red wine from the Cahors region in southwestern France. Made primarily from the Malbec grape, Cahors wines are full-bodied with dark fruit flavors, firm tannins, and a touch of rusticity. They can beautifully complement the intense flavors of the duck confit.