Duck Confit Crock Pot


2 Cups avocado oil

6 sprigs of fresh tyme

3 bay leaves

1 Tbsp peppercorn

1/4 cup of salt


  1. Rinse the duck legs and then pat dry. Combine the salts and aromatics. Add the duck legs to a large zip-top bag and pour in the salt mixture. Rub the legs to coat. Transfer to the refrigerator to cure for 24-36 hours.

  2. Remove duck legs from curing in the refrigerator. Rinse and pat dry. Then add the legs to a slow cooker or slow-cooker.

  3. Melt the duck fat and add the avocado oil. Add the melted oil to the duck legs until they are completely covered. Turn on the slow-cook function and cook for six hours on low.

  4. Separate duck meat from oil and pull or chop the meat into small chunks.

  5. Enjoy on a salad, with some mashed potatoes or by itself.

    Recipe credit: healinggourmet.com