Method For the duck, weigh the duck legs. Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat. Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Shred the meat from two of the confit duck legs.
1 Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Preheat the oven to 120˚C Rinse the cure from the duck and dry the legs thoroughly Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat
Calories per serving of Duck leg confit. 200 calories of Duck, with skin, (1 leg, bone removed (yield after cooking)) 115 calories of Duck Fat, (1 tbsp) No nutrition or calorie comments found.
Instructions. Drizzle olive oil in the bottom of a slow cooker. Arrange duck legs over the oil in a single layer. Cook on low for 6 hours. Transfer duck legs to a loaf pan and pour rendered fat from slow cooker over legs. Cover and refrigerate overnight.