Making duck confit is a time consuming cooking method however the most delicious course at any gala dinner. First prepare, wash and drain the duck and chicken. Using a sharp filleting knife unfurl the breast enough big and thin to fill the chicken liver fill in. Salt them and place the liver filling, roll and wrap with a kitchen thread. Place the duck and chicken breast into the big slow cooker. Besprinkle with cooking juice of liver and add 1 dl water. Strew the top with thyme (or marjoram), salt the duck legs and pork belly. Cover it and cook on 120-130 C degree for 5-6 hours in the oven. At the last 30 minutes remove the top and turn the heat on 180 C degree to reduce the cooking liquid and get a nice light brown color of the duck breast and leg. Remove the breast, pork belly from slow cooker, and drain the cooking juice into a sauce pan. Boil down with a tablespoon flour and serve this sauce to the duck confit.
Cut the chicken tiver to little pieces and toast on the preaheated lard. Cool it on room temperature. Cut the rolls and soak with a glass of water, press out by your hands. Add the liver, salt, pepper and parsley to the roll and mix with an egg carefully.