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Sous Vide Duck Confit

Sous Vide Duck Confit
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Learn how to make a delicious Sous Vide Duck Confit at home with our step-by-step recipe. Tender duck cooked to perfection awaits!

Ingredients

Scale
  • 4 duck legs (1 kg)
  • Salt and freshly ground black pepper
  • 4 medium cloves garlic, minced
  • 4 sprigs thyme

Instructions

  1. Prepare your sous vide equipment by setting the water temperature to 155°F (68°C).
  2. Sprinkle the duck legs with salt and pepper all over. Apply the minced garlic to the fleshy part of each leg and place a sprig of thyme on top. Put the duck legs into vacuum-seal bags and close them as per the instructions for your vacuum sealer. Alternatively, you can use a zipper-lock bag and seal it with the water displacement technique.
  3. Place the sealed duck bags into the water bath and let them cook for 36 hours. Occasionally replenish the water as it evaporates, ensuring the bags remain fully submerged. If they start to float, weigh them down with a damp kitchen towel on top.
  4. Take the duck out of the water bath and move it to the refrigerator to cool. The duck can stay chilled in the sealed bag for up to one week.
  5. When you are ready to serve, take the duck out of the bag and remove the thyme and any extra fat and liquid. Use the duck confit in any dish you prefer; you can either bake it at 450°F (230°C) or broil it until the meat is thoroughly warmed and the skin turns crispy and golden, which should take about 7 minutes.

Notes

  • Consider marinating the duck legs with salt, pepper, garlic, and thyme in the refrigerator before cooking sous vide for enhanced flavor.
  • Remove excess fat from the duck legs before serving to reduce the dish’s greasiness.
  • Save the rendered duck fat from the bags after cooking to use for roasting vegetables or frying potatoes as a delectable side dish.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-duck-confit/