Slowcooker Confit Duck Legs with Sautéed Potatoes
this recipe uses the slow cooker to create easy confit duck legs ! it is not a real one-pot wonder but it is too delicious to keep it out!
Equipment
- Slow Cooker
Ingredients
- 4 Duck legs
- 6 tbsp rock sea salt
- 400 g duck fat
- 1 bay leaf
- 2 juniper berries crushed
- 1 star anis
- 4 garlic cloves peeled
Sauté Potatoes:
- 12 baby potatoes thinly sliced, rinsed and dried on kitchen paper
- 4 tbsp duck fat
- 1 onion thinly sliced
- 2 garlic cloves sliced
- 2 sprigs of thyme
- Salt and cracked black pepper
Instructions
- Line a the slowcooker bowl with parchment paper and place the legs skin-side up in a single layer. Add the duck fat, bay leaf, juniper berries, star anis, and garlic cloves. Cover tightly with foil and cook on high for 3-4 hours or low 7-8 hours, until the meat is extremely tender when pierced with a skewer.
- When fully cooked, remove the duck legs from the fat and place on a wire rack for 10 minutes to allow the fat to drain off.
once ready, preheta the oven to 200˚C and prepare the saute potatoes
- heat a sauté pan with some leftover duck fat. Add the sliced potatoes and cook for 3 - 4 minutes on a medium-low heat. Season with salt and pepper.
- Then, add the onion, garlic, thyme and continue to cook for a further 8 - 10 minutes until both the potatoes and onions are softened completely shaking often the pan to prevent overcooking at the bottom of the pan.
- To finish, Place the duck on a roasting tray and place in the oven to crisp up the skin for 5 – 8 minutes.
- Serve the duck with the sautéed potatoes.
