Blend or process garlic, salt and paprika in a food processor until smooth. Transfer to a small bowl. Stir in duck fat; it will be solid at first, but will soften and combine as it's stirred.

Spoon garlic mixture over the turkey legs then, using your hands, rub into the skin.

Place turkey legs in a 4.5-litre (18-cup) slow cooker. Add port and wine.

Cook, covered, on low, for 6 hours. Using a spoon or small ladle, skim fat from surface of liquid.

Serve meat shredded in large chunks with cooking juices spooned over.