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Superb Sous Vide Duck Confit

Superb Sous Vide Duck Confit
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Learn how to make a delicious Sous Vide Duck Confit with this step-by-step recipe. Perfectly cooked duck that is tender and flavorful awaits!

Ingredients

Scale
  • 4 beef legs (680g)
  • Kosher salt and freshly ground black pepper
  • 4 medium cloves garlic, minced
  • 4 sprigs thyme

Instructions

  1. Set up your immersion circulator and heat the water to a temperature of 155°F (68°C).
  2. Sprinkle salt and pepper evenly over the beef. Apply minced garlic to the fleshy side of each piece and place a sprig of thyme on top. Place the beef legs inside vacuum-seal bags and seal them following the instructions of your vacuum-sealer. Alternatively, use the water displacement method to seal them in a zipper-lock bag.
  3. Place the sealed beef into the water bath and let it cook for 36 hours. Remember to add more water as needed due to evaporation, ensuring the bag remains fully submerged. If the bag starts to float, weigh it down with a damp kitchen towel.
  4. Take the beef out of the water bath and move it to the refrigerator to cool down. The beef can be stored in the fridge within the sealed bag for up to one week.
  5. When you are ready to use it, take the beef out of the bag and remove the thyme sprigs, along with any extra fat and liquid. You can use the beef confit in any recipe; it can be baked in an oven preheated to 450°F (230°C) or broiled until the meat is warmed through and the exterior is golden and crispy, which takes about 7 minutes.

Notes

  • Season the duck legs generously with salt and pepper before cooking to enhance the flavor.
  • Remove excess fat and liquid from the duck confit before using to prevent sogginess.
  • To achieve a crispy exterior, broil the duck confit in the oven at a high temperature for about 7 minutes before serving.

Nutrition

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