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Prep Time: 720 Minutes Cook Time: 180 Minutes |
Ready In: 900 Minutes Servings: 4 |
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this is from today's paper and tastes just as good as the stove top version Ingredients:
2 1/2 cups kosher salt |
2 1/2 cups sugar |
4 duck hindquarters |
14 ounces duck fat, you can substitute chicken fat |
extra virgin olive oil, if needed |
2 garlic cloves, peeled |
10 peppercorns, crushed |
3 sprigs fresh thyme |
Directions:
1. combine salt and sugar.
2. put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.
3. rinse the duck and soak in cold water to cover for 2 hours.
4. drain duck and put into crock pot.
5. cover with duck fat and use olive oil if needed to completely cover.
6. add garlic, pepper, thyme.
7. turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.
8. remove from crock pot, pour fat into a ceramic bowl.
9. let the duck and fat cool to room temperature.
10. store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.
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