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
Equipment
- sous vide
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
Calories: 378kcal | Carbohydrates: 1g | Protein: 46g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 197mg | Sodium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 4mg