Ingredients
- 12 oz. Rendered Duck Fat
- 1 Tbsp. Kosher Salt
- 1/2 tsp. Cracked Black Pepper
- 4 Whole Bay Leaves
- 6 Garlic Cloves. Minced
- 1/2 bunch Fresh Thyme
Direction
- Rub the Duck Legs with the kosher salt. Place it skin-side down in a pan. Season with pepper, bay leaves, garlic and thyme sprigs. Cover and refrigerate for at least 3 hours.
- Transfer duck legs to a slow cooker skin side down. Melt duck fat and pour over legs, covering them completely.
- Set the slow cooker to high and cook for 2 hours.
- Flip duck legs skin side up and cook in the slow cooker for one more hour.
- Remove duck legs from fat and serve.