Crock Pot Duck Confit

• 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

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.

kosher salt, sugar, duck hindquarters, duck fat, extra virgin olive oil, garlic, peppercorns, thyme

Taken from www.food.com/recipe/crock-pot-duck-confit-84878 (may not work)