Choucroute garnie is a classic comfort food, and it’s even better if you make it with homemade sauerkraut and homemade sausage. We prefer organic bacon over industrial bacon; it’s both less fatty and more flavorful.
Spread duck fat on the bottom of the slow cooker and place half the sauerkraut on top.
Separate duck legs and thighs. Place on the sauerkraut with bacon, sausages, onions, and spices.
Add remaining sauerkraut and pour in wine, gin, and enough sauerkraut juice to just cover it.
Cook for 4 hours on low. Serve with a side of mustard.
A variation of the Slow cooker duck kalio from The Spice Trekkers Cook at Home