omg take a look at this! Make souffle or duck confit in your slow cooker!!!
Slow Cooker Soufflé and Duck Confit
A slow cooker is perfect for a
braise or a long-cooked
sauce, because it maintains consistent heat and is safe enough to be left unattended. We wanted to apply those qualities to recipes that give us a headache due to their long cooking time or complicated preparations; we settled on slow cooker versions of soufflé and duck confit.
http://www.chow.com/assets/2008/05/c...ouffle_350.jpg Smoked Cheddar Soufflé
http://www.chow.com/assets/2008/05/duck_legs350.jpg Duck Confit
Soufflé
To make this
Smoked Cheddar Soufflé in a slow cooker, start by filling a small saucepan with water and bringing it to a boil over high heat. Once the water is boiling, reduce the heat to low, cover the pan, and let the water simmer while you prepare the soufflé. Follow steps 1 through 5 of the recipe, without preheating the baking sheet.
Once the soufflé is ready, pour about 2 cups of the simmering water into the slow cooker and place the soufflé dish in the water (the water should come a third to halfway up the sides of the dish). Cover the slow cooker and cook the soufflé on high until it has puffed and is set in the middle, about one hour and forty-five minutes.
Duck Confit Duck confit can be a pain to make on the stovetop or in the oven, because you want the fat to stay at a constant temperature while it cooks the duck. This version, developed specifically for the slow cooker, solves that problem and results in tender, flavorful meat.