WITH lemon kale
Confit—duck cooked very slowly in its own fat (or in this case in whatever fats you can scrounge together to cover the legs)—can be used in so many ways, but I’ve always loved it with fragrant leeks and creamy white beans. You’ll have some duck left over to experiment with: Try some in a simple pasta dish with lots of herbs and a touch of stock and cream, or shred it and mix with the rendered fat and more salt and pepper to make rillettes to spread on toasts as an appetizer.
Put the duck legs in the slow cooker and season with
Cut the leek in half lengthwise and rinse well under running water, fanning the layers to get all the sand out from between them. Cut crosswise into ¼-inch (6-mm) slices. Thinly slice the garlic. Put the leeks and garlic in a container and refrigerate if doing this in the morning.
Using a slotted spoon or tongs, remove half of the duck from the fat in the cooker and set aside to cool slightly.
In a large deep skillet or sauté pan, heat
Pull the meat from the duck bones in bite-size pieces, discarding the bones and skin; you should have about
When you have a moment after supper, pull the meat from the remaining duck legs and put it in a container. Cover with fat skimmed from the liquid in the cooker, put the lid on, and refrigerate for up to 1 week.
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