Cooking and Aging Confit

I have found that the gentle heat of an electric slow cooker is ideal for making confit. If you use another vessel on top of the stove or in the oven, be sure that it is heavy enough to conduct heat steadily and gently. Increase quantities if desired, cooking the confit in batches as necessary and putting it up in any convenient-sized sterilized containers; proportionally less fat will be necessary to cook increased amounts of duck. Any leftover fat that will not fit into the confit crocks will make a delicious medium for sautéing potatoes, apples, or cabbage; or it can be used in putting up additional confit of any type. Store the fat, refrigerated, in clean covered containers for up to 6 to 8 months, or freeze it for up to 1 year.