I made this last Monday for a pot luck dinner. It’s pretty good and I rendered about a quart of duck fat for future use. I prepared 6 leg/thighs sourced from Hudson Valley Foie Gras. Good stuff!
The slow cooker is even easier, once you have the fat.
Did 6 legs in the slow cooker one time back in 2010. They rendered enough fat to give me a couple of quarts. Best method ever!