Slow Cooker Duck Confit with Cherry Sauce
If you are a fan of the sitcom 'Friends', you may remember an episode where Monica couldn't work out a recipe for the Best Chocolate Chip Cookies and gave up trying. She said: "I guess I'm not gonna be the mom who makes the world's best chocolate cookies. I do make the best duck confit with broccoli rabe. Kids love that, right?" I don't know about kids, but we (just about adults) really do. We make the best Slow Cooker Duck Confit with cherry sauce and serve it with tenderstem broccoli "rabe".
Equipment
- Slow Cooker such as Crock Pot
Ingredients
For Duck Confit:
- 2 duck legs approx 220g each
- 1 teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 120 ml olive oil
- 1 garlic clove
- 3 sprigs of rosemary
Instructions
- Prick the skin of the duck legs with a fork or a cocktail stick/ toothpick all over. This will ensure the fat underneath the skin can escape whilst cooking and make the duck skin crispy.
- Season the legs with coarse salt (we used sea salt) and pepper. If you're looking to preserve the confit duck legs, cover and leave them cure in salt for 7-8 hours in the fridge. If you're going to eat the confitt duck within a few days, you can cure for an hour, or so.
- Place the duck legs in your slow cooker, skin side up. Pour the olive oil over them, add the garlic and rosemary sprigs. Cover and cook on low for 6 hours.
- After 6 hours, remove the duck legs from the slow cooker onto a baking tray. Be very gentle, the meat will be sliding off the bone at this point and you want to keep the legs intact.
- ***If you're looking to preserve the confit duck legs to eat later, place the cooked legs in a single layer in an airtight container, pour all the fat from the slow cooker on them, making sure the legs are fully submerged (you may need some extra oil/fat if there isn't enough). Once the duck and fat have cooked down to room temperature, cover and keep in the fridge for up to 2 months.***
- Preheat the oven to 180°C Fan. Place the confit duck legs in the oven for 20 minutes, or until the skin crisps up.
- In the meantime, make broccoli 'rabe' and cherry sauce. Serve the duck legs with broccoli and sauce!
Nutrition
Calories: 504kcalCarbohydrates: 14gProtein: 51gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 197mgSodium: 1387mgPotassium: 96mgFiber: 3gSugar: 4gVitamin A: 1955IUVitamin C: 134mgCalcium: 119mgIron: 5mg
Tried this recipe?Let us know how it was!