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)
- MIX salt and sugar together until well combined. Rub the salt-sugar mixture all over the duck legs.
- COMBINE the black peppercorns, juniper berries, garlic, thyme, and bay leaves together in a separate bowl.
- 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.
- COVER with plastic wrap and allow to cure in the refrigerator for 12 to 24 hours.
- RUB off any of the curing mixture using a paper towel when curing is done. Pat dry and set aside.
- SELECT Sauté on the Cosori Multicooker and press Start/Cancel. Allow the multicooker to heat up.
- MELT the duck fat in the multicooker and press Start/Cancel once the fat has melted.
- SUBMERGE the duck legs and thighs in the melted fat. Cover with lid.
- SELECT Slow Cook (High) and press Start/Cancel.
- ALLOW the duck to cool in the fat and come to room temperature, when done cooking.
- 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.
- SELECT Brown on the multicooker, adjust temperature to 400°F, and press Start/Cancel. Allow the multicooker to heat up.
- 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.