PrintCan I make duck confit in my slowcooker?
It seems like it would make sense, right? Has anyone here done it? Did it work?
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4 Comments:
I do it all the time, but in a different way then you might think. I cure the duck as normal, then instead of poaching it in fat, I vacuum seal it with a couple tablespoons of duck fat. Then I drop the whole thing in the slow cooker filled with water on on high. It works just as well, I use less fat, and I don't stink up the house.
I don't see why filling the slow cooker with duck fat and doing it the traditional method. There's even a recipe for it on foodtv.
arbeck at 3:34PM on 04/11/08
It would probably be just fine, as long as you completely cover the duck with fat, just as normal, and cook it on low. I can't say that I've ever done it before though.
After reading this, I want to make goose confit again now.
Nicholas H at 11:07PM on 04/11/08
There's a recipe for it in Lora Brody's Slow Cooker Cooking cookbook. She does it with duck breasts, garlic, shallot, salt, pepper and herbes de Provence. Covers it with rendered duck, goose, or chicken fat. Cook on high for 1 hour and then switch to low for 4-8 hours, until very, very tender.
aharste at 12:56PM on 04/12/08
Thanks! @aharste, I think I'll try it. I have some wonderful duck fat in the fridge, which was bought with the intent of roasting potatoes, but it's been calling me in another direction for a couple of weeks now.
chisai at 3:09PM on 04/12/08