Sous Vide Duck Confit

March 18, 2020 Comments Off on Sous Vide Duck Confit
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5 from 1 vote
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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.
Prep Time15 minutes
Cook Time1 day 12 hours
Total Time1 day 12 hours 30 minutes
Course: Main Course
Cuisine: French
Keyword: dairy-free, duck, easy, egg-free, french, main, nightshade-free, nut-free, sous vide
Servings: 4
Calories: 378kcal
Author: Jenny Ross

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!

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