Sous Vide Duck Confit with any Slow Cooker!

This bistro-favorite is traditionally oil poached in lots of duck fat. That is not easily accessible or economical for many. Sous vide cooking wraps the meat tightly in its own fat, and can achieve the same result without all the additional fat.
Sous vide cooker is another relatively pricy, and often infrequently used appliance that many household don't keep around. So I designed my recipe for the far more ubiquitous slow cooker - any Instant Pot or Crock Pot will do!
The cooking method "sous vide" just means "under vacuum", as long as you press out all the air in the bag and maintain the surrounding temperature constant, you can cook sous vide without a "sous vide cooker". The slow cookers actually have the added benefit of preventing excessive evaporation from extended cooking time. I have a sous vide stick and prefer to cook these in my Instant Pot instead.

Curing Mix:
1 tbsp coarse salt
1/2 tsp juniper berries
1/2 tsp dry minced onion or garlic
1/2 tsp black pepper
fresh thyme to taste (or 1/2 tsp dry thyme)

Make sure you're using the "Low" setting on the slow cookers, which is usually kept around 180~190F, just the right temperature range for confit duck legs.

#SousVideConfit
#InstantPotSousVide

[darkengine]

That's so cool! I always wanted to try sous vide but it always seemed like too much of a hassle to me to invest in a vacuum sealer and bags and sous-vide stick and tub (at least until I've tried cooking sous vide). What always appealed to me about the concept was those concentrated juices from the meat that comes out of the bag which we might be able to use for all sorts of purposes. I didn't realize we could do it with just a ziplock bag and a crockpot! I got those already! I'm definitely gonna try.