March 18, 2020
Sous Vide Duck Confit
Recipe by Daniel Gritzer from Serious Eats. Serve this delicious, tender duck with crispy skin with your favorite vegetable side. I like pan fried Brussels sprouts and braised red cabbage. This can work with chicken legs as well.
Servings: 4
Calories: 378kcal
Ingredients
- 4 duck legs
- 2 garlic cloves minced
- 4 sprigs thyme
- Salt and pepper
Instructions
- Prepare a sous vide water bath at 155ºF.
- Season the duck with salt and pepper then add garlic and thyme. Place the duck into a sous vide safe bag and remove the air (using a water displacement method to push the air out or vacuum).
- Add the sealed duck to the water bath and cook, ensuring it remains submerged at 155ºF for 36 hours.
- Transfer duck to the refrigerator (for up to 1 week).
- To finish, take duck out of bag and remove any fat and juice (save the fat for other cooking purposes – it is delicious!). Line a baking sheet with foil and heat an oven to 450ºF or broil. Bake the duck legs until brown and crisped, about 7 minutes, keeping a close eye on them, especially if using the broiler.
Notes
Keep them sealed in the bag in which they were cooked in the refrigerator. If cooking for 1, only place 1 leg per bag. Scale up or down as desired.
Nutrition Facts
Sous Vide Duck Confit
Amount per Serving
Calories
378
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Cholesterol
197
mg
66
%
Sodium
190
mg
8
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
46
g
92
%
Vitamin A
48
IU
1
%
Vitamin C
5
mg
6
%
Calcium
24
mg
2
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
