Duck Confit

• 2 whole duck breasts, split
• 1 1/2 pounds rendered duck, goose, or chicken fat (see Notes)
• 6 garlic cloves, peeled
• 1 large shallot, peeled and coarsely chopped
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon dried herbes de Provence (see Notes)

1. SLOW COOKER SIZE: 5 1/2 to 6 quart
2. Place the duck breasts in the insert of the slow cooker and add the fat, garlic, shallot, salt pepper, and herbes de Provence Cover, set the slow cooker on HGH, and cook for 1 hour.
3. Reduce the heat to LOW and cook untill the duck is very, tenderat least 4 and up to 8 hours.
4. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused.
5. Serve the duck hot or at room temperature, or use it to make cassoulet.

duck breasts, chicken, garlic, shallot, kosher salt, freshly ground black pepper, notes

Taken from www.cookstr.com/recipes/duck-confit-2 (may not work)