Crispy Duck Confit

Yields 6 servings

Prep Time: 24 hours

Cook Time: 4 hours 10 minutes



  • ¾ cup kosher salt
  • 3 tablespoons sugar
  • 6 whole duck legs and thigh quarters
  • ½ tablespoon black peppercorns
  • ¾ teaspoon juniper berries
  • 1 whole head garlic, crushed, skin on
  • 15 sprigs fresh thyme
  • 2 bay leaves, crushed
  • 6 cups fat (duck fat preferred)


  1. MIX salt and sugar together until well combined. Rub the salt-sugar mixture all over the duck legs.
  2. COMBINE the black peppercorns, juniper berries, garlic, thyme, and bay leaves together in a separate bowl.
  3. PACK the salted duck legs in a container, layering them with the black peppercorn and juniper berry mixture. Top off with any remaining salt-sugar mixture.
  4. COVER with plastic wrap and allow to cure in the refrigerator for 12 to 24 hours.
  5. RUB off any of the curing mixture using a paper towel when curing is done. Pat dry and set aside.
  6. SELECT Sauté on the Cosori Multicooker and press Start/Cancel. Allow the multicooker to heat up.
  7. MELT the duck fat in the multicooker and press Start/Cancel once the fat has melted.
  8. SUBMERGE the duck legs and thighs in the melted fat. Cover with lid. 
  9. SELECT Slow Cook (High) and press Start/Cancel.
  10. ALLOW the duck to cool in the fat and come to room temperature, when done cooking.
  11. TRANSFER to a container and chill overnight, making sure you reserve some of the duck fat. Remove the duck legs from the fridge when ready to cook.
  12. SELECT Brown on the multicooker, adjust temperature to 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  13. ADD about 1 to 2 tablespoons of duck fat, then brown and crisp the duck, skin-side down, about 8 to 10 minutes. Flip over and cook skin-side up for 5 minutes.