Slowcooker Confit Duck Legs with Sautéed Potatoes

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!
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Course Main Course
Cuisine French, Irish, One Pot Wonder, slow cooker
Servings 4


  • Slow Cooker


  • 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


  • 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.
Keyword duck, Kevin Dundon, one pot wonder, slow cooker

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