duck legs in slow cooker

[coykiesaol]

I've had 4 duck legs sitting in the freezer for

ages and a couple of weeks ago invested in a slow cooker. Was wondering

whether to have a go and see if cooking them in this would make for a

tender duck leg. If anyone has tried it would you suggest I quickly fry

them first on a high heat to get rid of the fat?

[Pierre ZFP]

I think I would cook them in the slow cooker with a grid of some sort underneath so they don't sit in their own fat.  When they're done you could whack them uner a hot grill to crisp up the skin

[Judith]

This is my preferred way of doing duck legs.

Quite honestly, I just shove 'em in and leave them until they are falling of the bone.

Agreed, they do cook in their own fat, but isn't this what you do with confit anyhow?

I use slow cookers a lot, and I've only once browned meat first - didn't see it made a lot of difference quite frankly.

[ChezTinns]

Depending on how fatty they look, I would put them in the slow cooker with stock add orange juice and some orange zest. When cooked, the fat should rise to the top, skim it off, thicken stock to make sauce, and crisp legs under grill before serving with the sauce - mmmmmmm

[Clair]

I'm with Judith...