As I Twitted Saturday, in honour of both Food Day Canada and my wedding anniversary, I made duck confit for dinner. Food cooked confit-style means it was cooked in fat for a long period of time at a low temperature. Here's the recipe and method I used.
Ingredients: four duck legs; salt; olive oil
Rub salt into the outside of the duck legs. Put the salted duck legs in a ZipLoc bag and store them in the fridge for several hours.
This will add flavour to the meat and draw out some of the moisture from the legs. After dry-brining the duck legs, wash off the salt. (Or just sprinkle some salt on the legs if you're pressed for time.)
Place the duck legs in the bowl of your slow cooker and cover them with olive oil. Set the slow cooker to low and leave the meat to cook for anywhere between six to twelve hours.
After cooking, the legs can be eaten with the skin either removed (duck confit shredded on spaghetti, aka duck confit sugo is to die for), or pan seared to crisp the skin up. If you're not going to use the legs immediately, store them in the fridge.
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