Crockpot Duck Confit

Ingredients:
2 teaspoons juniper berries
1 T bay leaf, crushed
2 T salt
2 T thyme
2 teaspoons black pepper, ground
2 T Herbs de Provence
2 T oregano
12 duck legs

Preparing the confit:
Combine herbs and salt and grind together. Toss the legs with the salt rub. Place in a baking dish. Cover and refrigerate for 24 hours.

Rinse the legs to remove the excess salt and pat dry. Place legs in a slow cooker, packed tightly. Pour in 1/4 cup of water and turn on to low setting. Cover and let cook on low for 8 hours. By the time it is done, the legs will be simmering, covered in the rendered duck fat.

Turn off the slow cooker and gently remove each leg with a slotted spoon, being careful not to break the skin. Place all legs in a glass baking dish in one layer, then pour the rendered fat over the legs. Allow to cool and then refrigerate until you are ready to use.

To use the confit, remove one leg at a time and carefully wipe off as much of the fat as you can. Place on a baking sheet and bake in a 375 degree oven to render off the rest of the fat and to crisp the skin. This will take 20 to 30 minutes.

If you just want to eat the meat (and not the skin), render it in the oven for just 10 minutes and then remove the skin and bones.