I learned how to make duck confit in a fine dining restaurant that specialized in French cooking. Duck requires very little to bring out the savory and flavorful meat, which is why this recipe requires 4 ingredients. Shred and serve with sweet and tangy plum sauce for a romantic dinner for two. Reserve leftover meat inside the fat to keep it moist.
Add the duck skin, fat, neck bone, thighs, and wings to the crock pot (add the breasts or reserve them for a different dish). Season with salt. Set the temperature to low and cook for 5 hours.
Remove the stems from the plums and cut them in half to remove the seed. Blend the flesh (skin on) until very smooth. Strain the sauce.
Serve the duck confit meat with plum sauce and garnish with fennel fronds. You may also add slices of plum to the plate.
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Notes
Since duck breast is often enjoyed medium-rare, you can save the breast for searing or use it in this recipe.Confit duck uses the skin and fat to keep the meat moist as it renders. Store left-over meat inside the fat and remove the meat from the bone. Reserve the duck fat to cook with. It's an excellent, flavorful fat (similar to bacon fat).