Confit in a Slow-Cooker

Preparation info
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About


If you have a slow-cooker with a capacity of more than 4 quarts, the long, gentle (and relatively odor-free) cooking process is ideal for a confit. The procedure in the recipe above should then be changed as follows:

While the meat is marinating, render the