Duck is hardly considered a staple at the traditional American dinner table. Though it's not a rare delicacy, duck's unique gamey taste and scarcity at the supermarket make it one of the least popular poultry to consume. We often see duck on menus at Chinese or French restaurants and though those cultures have a long lineage of culinary mastery, it doesn't mean you can't cook duck at home yourself.
Duck Confit, the signature duck dish in French cuisine uses the entire duck to create one of the most esteemed dishes in all of cooking. Though it may seem intimidating to even attempt cooking, this recipe from Joe Baker lets you make the gold standard of French food from the comfort of your own home...in a slow cooker.
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Starting by seasoning the butchered duck with a generous amount of salt, Joe Baker then added rosemary (he suggests fresh but only had dried) and black pepper.
You'll then line the bottom of your slow cooker with a few ramekins to provide a barrier between the bottom of the slow cooker and your duck. Laying your duck on top of the ramekins lets the duck's juices drain to the bottom. Once it's done you'll remove the ramekins and the duck, give it a quick rinse and place back in the slow cooker with some rendered duck fat to let it cook.
You'll then let the duck cook for a while (about 12 hours or so) until the meat falls off of the bone.
Once it's done you should have tender, rich and flavorful duck confit ready to enjoy!
The recipe can be a bit trick, but be sure to watch Joe Baker's video down below to make sure you get everything right and if you know of someone who wants to make duck confit, please SHARE this with them!
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