Season Duck Legs: Rub each duck leg with sea salt.

Prepare Duck Fat: Melt the duck fat in a saucepan over low heat until it becomes liquid. Be careful not to overheat.

Arrange in Slow Cooker: Place the seasoned duck legs in the slow cooker.

Cover with Duck Fat: Pour the melted duck fat over the duck legs, ensuring they are completely submerged.

Slow Cook: Cover and cook on low for 6-8 hours, or until the meat is tender and nearly falling off the bone.

Crisp the Skin: To crisp the skin, place the cooked duck legs under a broiler for a few minutes until the skin is crispy and golden. Keep an eye on them to prevent burning.

Serve: Serve the duck legs hot, accompanied by the cooking fat as a dipping sauce if desired.