This is the easiest recipe for Duck Leg Confit that you’ll ever find. Duck Leg Confit is a classic French recipe that began as a method of preserving and grew to be one of the most cherished dishes of France. It’s said to have originated in the Gascony area of southwest France, but is now made across the country. This version is made in the slow cooker and requires just 10 minutes of active time including pan searing!
Let’s get it out of the way up front that this is not a traditional method of preparing duck leg confit. I’ve ordered traditional duck confit dozens of times in restaurants and wanted to figure out a no-fuss way to make it at home. I promise you that this version measures up to the best I’ve had with it’s deep flavor, crispy skin and melt-in-your mouth meat.
To make this recipe cost effective and ultra-simple, here’s how you’ll break from tradition:
- Season the legs just before cooking (though you could certainly season them and let them brine one night or even two in the refrigerator)
- Instead of spending a fortune on duck fat, some recipes call for as much as 6 cups, drizzle olive oil in the crock of a slow cooker and arrange the legs in a single layer fat side up. Their fat begins to render quickly and they bubble away in it just as they would in a method where they’re submerged in fat.
- Cook them within a couple of days, no need to worry about the legs being completely covered in fat in the refrigerator.
Once the legs are pulled from the fat, the method is the same – a quick pan sear and you have a magnificent meal on your hands. You’ll also have a generous amount of leftover duck fat and if you’ve ever had duck fat fried potatoes, you know why this is a very good thing.
I love to serve these crisped duck legs with a green salad and steamed baby red potatoes coarsely smashed and seasoned with a liberal glug of olive oil, a bit of butter and some fresh garlic.
This is the easiest recipe for Duck Leg Confit that you'll ever find. Duck Leg Confit is a classic French recipe that began as a method of preserving and grew to be one of the most cherished dishes of France. It's said to have originated in the Gascony area of southwest France, but is now made across the country. This version is made in the slow cooker and requires just 10 minutes of active time including pan searing!
- 1/4 cup olive oil
- 4 duck legs
- salt to taste
- freshly ground pepper to taste
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Drizzle olive oil in the bottom of a slow cooker. Arrange duck legs over the oil in a single layer and season generously with salt and pepper. Cook on low for 6 hours.
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Transfer duck legs to a loaf pan and pour rendered fat from slow cooker over legs. Cover and refrigerate overnight.
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When you are ready to eat, heat a heavy skillet (ideally cast iron) over medium-high heat. Place legs in the dry pan, skin side down, and cook until skin is golden brown and crispy and leg is heated through, 4 to 5 minutes. Carefully turn legs and let cook on opposite side for 1 to 2 minutes more. Serve.
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Welcome and thanks for being here! I'm Marissa, here with approachable and delicious real food recipes inspired by the seasons. 
I haven’t made duck confit since culinary school, so this is bringing back memories! And, I absolutely LOVE that this version doesn’t require VATS and VATS of duck fat!! This is making me droooooool, Marissa! It looks just PERFECT! Can’t wait to try it! Pinned! Cheers, dear! XO
awww, thank you so much my friend! xo
This is way too fancy looking to be a slow cooker meal! Anything in the slow cooker is a win for me, it makes life so much easier!! My husband would love this – any time we go to a French restaurant he has to get duck! Have a great weekend!!
Don’t you love it when you can barely lift a finger and it looks fancy? 😉 My favorite… Thanks, my friend!
Brilliant. Could I do the same thing with chicken?
I don’t know! But I’m going to find out – love that idea. I think I’ll try it with chicken thighs…
ooh duck confit in a slow cooker is absolutely genius. i need to get on this soon!
**blushing** – thank you, Stephanie!
I love that this is a slow cooker meal Marissa! I’m always looking to add a few more slow cooker recipes to my arsenal! Thank for sharing this tasty one. Happy weekend!
Thank you, Mary Ann! I’m the same way – always fun to find new meals that work in the slow cooker.
Fascinating! I had no idea you could cook duck confit in a slow cooker. You’re a slow cooker genius, Marissa! We’ve ordered duck confit at many restaurants, and it’s always a guessing game as to how it will come out…it’s one of those dishes that seems to cause so much trouble for chefs. But the slow cooker takes the guess work out of it! I’m totally going to have to try this one on a lazy day this winter! 🙂
awww, thanks David! If you try it, I’d love to hear how it goes!
I never dreamed you could make duck confit in a slow cooker. This is brilliant!
Thank you so much, Kelsie!
Ooh I can see exactly how crisp these duck legs are. What a wonderfully easy method too Marissa! 😀
All about that crispy skin! 😉 Thank you, Lorraine!
Hi Marissa! Duck is one of my favorites and if it’s on a restaurant menu I always order it. We buy duck from D’Artagnan in NY state. I can’t wait to try this! And, yes duck fat is a very good thing (right up there with bacon grease).
Hi Dorothy! I’d love to hear what you think when you give it a try! So true about bacon grease! It’s something that adds so much flavor…