6 Culver Duck Legs Confit
2 Cups avocado oil
6 sprigs of fresh tyme
3 bay leaves
1 Tbsp peppercorn
1/4 cup of salt
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.
Remove duck legs from curing in the refrigerator. Rinse and pat dry. Then add the legs to a slow cooker or slow-cooker.
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.
Separate duck meat from oil and pull or chop the meat into small chunks.
Enjoy on a salad, with some mashed potatoes or by itself.
Recipe credit: healinggourmet.com