This Slow Cooker French Duck Confit is easy, delicious, and takes about 36 hours to prepare, making it ideal for a winter gathering or holiday meal. Made with duck legs, thyme leaves, sea salt, bay leaves, and goose fat, this hearty confit recipe in the slow cooker is a satisfying main course that serves 2.

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French Duck Confit Ingredients

• 1 oz (25 g) sea salt flakes
• 2 tsp crushed black peppercorns
• 4 fresh bay leaves
• 2 large or 4 small duck legs (about 1 lb 4 oz / 550 g total)
• 1 tsp fresh thyme leaves, plus 2–4 sprigs for cooking
• 12 oz (340 g) goose or duck fat, melted
• 1 ¼ cups (300 ml) groundnut oil

How To Make French Duck Confit

1. Prepare the Duck Legs (Day Before Cooking): In a small bowl, mix together the salt flakes, crushed black pepper, and bay leaves. Rub this mixture generously over the duck legs, ensuring they are well coated. Place the legs in a dish, cover, and refrigerate for at least 24 hours to let the flavors infuse.
2. Start Cooking (Next Day): Preheat your slow cooker if needed. Remove the duck legs from the fridge, gently wipe off any excess salt mixture, and place the legs in a single layer in the slow cooker. Add the thyme leaves, bay leaves, and peppercorns from the initial rub, then pour in the melted duck or goose fat. If the fat doesn’t fully cover the duck, top up with groundnut oil. Cover and cook on Low for 10–12 hours until the duck skin is tender and creamy.
3. Transfer and Store: Carefully lift the duck legs from the slow cooker and transfer them to a bowl. Strain the cooking fat through a sieve over the legs, ensuring they are completely submerged in the fat. At this point, the duck can be refrigerated and stored for up to 1 month.
4. Crisp the Skin (When Ready to Serve): Preheat the oven to 425°F (220°C), or 400°F (200°C fan). Take the duck legs out of the fat, wiping off any excess. Place them on a wire rack set over a roasting pan, and season lightly. Roast in the oven for 30 minutes until the skin is crisp. For extra crispiness, flash under a hot grill for a few minutes at the end.
5. Serve and Enjoy: Allow the duck to cool slightly before serving. This French Duck Confit is delicious on its own or paired with sides like roasted potatoes or a fresh salad.

Recipe Tips

• Add Fresh Herbs: For extra flavor, add a few sprigs of fresh rosemary or sage during the slow-cooking process; they’ll bring an earthy depth to the duck confit without overpowering it.
• Choose High-Quality Fat: Use high-quality duck or goose fat for the best results; it enhances the richness of the duck, making it more flavorful and succulent during cooking.
• Try a Grill Finish: For an even crispier skin, place the duck legs under a hot grill for 2-3 minutes after roasting; this gives an irresistible golden and crispy texture.
• Use Garlic for Depth: Add a few garlic cloves to the slow cooker for an aromatic twist; they’ll infuse the fat with a mild, savory flavor that complements the duck beautifully.

Recipe FAQs and Variations

Check out More Slow Cooker duck Recipes:

• Slow Cooker Duck Massaman Curry
• Slow Cooker Duck Ragu
• Slow Cooker Orange Duck
• Slow Cooker Duck Legs