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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.
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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.
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You'll then let the duck cook for a while (about 12 hours or so) until the meat falls off of the bone.
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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!
