Place the duck legs into the slow cooker. Try to get them in one even layer so that the skin doesn’t tear when you remove them once cooked.
Cook on high for 3-4 hours, or low for 4-6 hours.
Once cooked the skin will have shrunken slightly and the meat will be extremely tender and will easily shred.
Carefully remove from the slow cooker pot and place onto a plate or chopping board.
Pat dry all over with kitchen paper, then get ready to pan fry them to make the skin super crispy.
Place a heavy bottomed frying pan or skillet onto a medium high heat.
Once hot, add the oil and let it evenly cover the pan.
Carefully slide each duck leg, skin side down, into the hot fat.
Leave for 4 or 5 minutes to get gorgeously golden in colour, then flip and repeat on the other side.
Once the skin is as golden as you like, serve with buttery mashed potatoes or Colcanon.
Please enjoy my recipe! Jane | hedgecombers.com