Slow Cooker Duck Confit and Cherry Sauce

Steps

1. 1

   Brown the duck legs

   • Heat a large skillet or Dutch oven over medium-high heat (about 6–7 on a standard dial).
   • Once hot, place the patted-dry duck legs skin-side down in the skillet.
   • Sear for 4–5 minutes until the skin is golden and crispy; most of the duck fat will render out.
   • Flip the legs and sear the underside for 2–3 minutes.
   • Transfer the duck legs to a plate.
   • Reserve 2 tablespoons of the rendered duck fat in the skillet and carefully pour off any excess into a container (save it for other cooking).

   + Show details− Hide details

   Ready when: Skin is golden brown and most fat has rendered

   Tip: Don't skip browning; it builds deep flavor and renders much of the fat. Pat the duck completely dry before searing or it will steam instead of brown.

2. 2

   Sauté aromatics

   • In the same skillet with the reserved duck fat over medium heat, add the sliced shallots and cook for 3–4 minutes, stirring occasionally, until they soften and turn translucent.
   • Add the minced garlic and cook for another 1 minute until fragrant.
   • Stir in the tomato paste and cook for 1 minute to deepen the flavor.

   + Show details− Hide details

   Ready when: Shallots are soft and pale gold, garlic is fragrant

   Tip: Cooking the tomato paste in fat for a minute intensifies its umami flavor—don't skip this step.

3. 3

   Deglaze with wine

   • Pour the red wine into the skillet, scraping up all the browned bits from the bottom with a wooden spoon (this is fond, pure flavor).
   • Simmer for 2–3 minutes to reduce the wine slightly and cook off some of the harsh alcohol.

   + Show details− Hide details

   Ready when: Wine is slightly reduced and no raw alcohol smell remains

   Tip: Scraping the fond is essential—that's where the best flavor lives.

4. 4

   Transfer to slow cooker

   • Pour the wine mixture into a 4-quart slow cooker.
   • Add the stock, thyme sprigs, and bay leaf.
   • Return the browned duck legs to the slow cooker, nesting them in the liquid.
   • Season with the kosher salt and black pepper.
   • Stir gently to combine.

   + Show details− Hide details

   Ready when: All ingredients are in the slow cooker and liquid partially submerges the duck

   Tip: Nestle the duck legs so they are mostly submerged but not fully buried; this helps them cook evenly.

5. 5

   Slow cook the duck

   • Cover the slow cooker and cook on the low setting for 8 hours.
   • The duck legs should be very tender, almost falling off the bone, and the braising liquid should have turned rich and gelatinous.
   • If cooking on high, reduce the time to 5–6 hours (though low and slow yields better results).

   + Show details− Hide details

   Ready when: Duck legs shred easily with a fork; meat is very tender

   Tip: Resist opening the lid during cooking; each time you open it, you add 15–20 minutes to the cooking time.

6. 6

   Shred and strain

   • Using tongs, transfer the cooked duck legs to a cutting board and let cool for 5 minutes.
   • Meanwhile, pour the braising liquid through a fine-mesh strainer into a large bowl, discarding the thyme sprigs and bay leaf.
   • Once the duck is cool enough to handle, pull the meat from the bones, shredding it into bite-sized pieces; discard the bones and skin (or reserve the skin for crackling, if desired).
   • You should have about 2 cups of shredded duck meat.

   + Show details− Hide details

   Ready when: Meat pulls cleanly from the bones; strain is complete

   Tip: Save the braising liquid; it's the base for your sauce and contains all the collagen and gelatin that makes it silky.

7. 7

   Skim fat and measure

   • Let the strained braising liquid rest for 5 minutes so the fat rises to the surface.
   • Using a skimmer or shallow spoon, remove most of the surface fat, leaving a thin sheen (about 1 tablespoon of fat in the liquid for richness).
   • You should have about 1½ cups of braising liquid.
   • If you have less, add stock or cherry juice to reach 1½ cups.

   + Show details− Hide details

   Ready when: Liquid is relatively clear with only a thin layer of fat on top

   Tip: Skimming most of the fat gives you a more refined sauce, but a thin sheen adds silkiness without greasiness.

8. 8

   Build the cherry sauce

   • In a small saucepan over medium heat, combine the measured braising liquid with the pitted cherries, red wine vinegar, sugar, and salt and pepper to taste.
   • Bring to a gentle simmer and cook uncovered for 8–10 minutes.
   • The cherries will begin to soften and release their juice, and the liquid will reduce slightly and take on a garnet color.

   + Show details− Hide details

   Ready when: Cherries are tender and liquid is noticeably reduced and darker in color

   Tip: The vinegar and sugar balance each other—start with equal amounts and adjust to your taste. Taste the sauce before thickening.

9. 9

   Thicken the sauce

   • In a small bowl, whisk together the cornstarch and water until smooth (this is a slurry).
   • Increase the heat to medium-high and slowly drizzle the cornstarch slurry into the simmering sauce while stirring constantly.
   • Simmer for another 1–2 minutes, stirring, until the sauce thickens and becomes glossy.
   • It should coat the back of a spoon lightly.

   + Show details− Hide details

   Ready when: Sauce coats a spoon and falls back smoothly; no starchy taste remains

   Tip: Whisk the cornstarch into cold water first, or it will lump in the hot sauce. Add it slowly and stir constantly.

10. 10

    Combine duck and sauce

    • Remove the saucepan from the heat and gently fold the shredded duck meat into the cherry sauce.
    • Stir until the duck is evenly coated.
    • Taste and adjust seasoning with salt, pepper, and a pinch more vinegar if needed.
    • The sauce should be rich, slightly sweet, and gently tart.

    + Show details− Hide details

    Ready when: Duck is evenly coated and heated through; flavors are balanced

    Tip: Fold gently to keep the meat tender; rough stirring can shred it into stringy pieces.

11. 11

    Rest and finish

    • Let the finished ragù rest off the heat for 5 minutes.
    • This allows the flavors to meld and the sauce to become silkier.
    • Just before serving, stir in the chopped fresh parsley.
    • Ladle over warm pasta, creamy polenta, or crusty bread.

    + Show details− Hide details

    Ready when: Sauce is smooth and glossy, parsley is stirred in

    Tip: Add the parsley just before serving so it retains its bright color and fresh flavor.