Crock Pot Duck Confit

This is from today's paper and tastes just as good as the stove top version

Combine salt and sugar.

Put the legs in a plastic container , cover with salt / sugar mix , cover and refrigerate overnight.

Rinse the duck and soak in cold water to cover for 2 hours.

Drain duck and put into crock pot.

Cover with duck fat and use olive oil if needed to completely cover.

Add garlic , pepper , thyme.

Turn crock pot on to low setting , cook for 3 hours until meat falls off the bone.

Remove from crock pot , pour fat into a ceramic bowl.

Let the duck and fat cool to room temperature.

Store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.

kosher salt, sugar, duck hindquarters, duck fat, extra virgin olive oil, garlic cloves, peppercorns, fresh thyme