Description

This sous vide duck confit requires minimal effort to prepare while cooking low and slow, resulting in fork-tender texture with crispy skin.

Ingredients

Scale

4 duck legs
▢kosher salt and black pepper to taste
▢1 tablespoon orange zest
▢4 garlic cloves
▢4 sprigs thyme

Instructions

Preheat the water bath to 155°F and set up an immersion circulator in a large pot.
Season the duck with salt, pepper, and orange zest all over. Place a garlic clove and a thyme sprig under the meaty side of each leg. Fill vacuum bags halfway with duck lugs and seal as directed.
Cook for 36 hours in a water bath with a sealed duck. As the water evaporates, you will need to replenish it. To keep the bag submerged, place a wet kitchen towel on top.
Remove the duck from the water bath and place it in the refrigerator to chill. You can store it in the refrigerator for up to a week.
Remove the duck from the vacuum bag when ready to eat. Remove the thyme sprig and any excess fat. Cook the duck skin-side down in a skillet over medium-high heat (no oil required). Cook for 5 minutes on one side before flipping and cooking for another 2 minutes on the other.

Notes

If you don’t have a vacuum sealer, use a freezer grade zipper bag and zip almost all the way shut. Submerge the bag in water, and the air will begin to escape. Zip the bag once everything has been released.

Place wet towels on top of the duck to keep it submerged.

Water will evaporate after a few hours, so add some every few hours.

Broil for 5-7 minutes on a baking sheet until crispy to get crispy skin.

Category: Duck
Method: Sous Vide
Cuisine: French

Nutrition

Serving Size: 4 servings
Calories: 316kcal
Sugar: 12g
Sodium: 261mg
Fat: 16g
Saturated Fat: 5g
Carbohydrates: 18g
Fiber: 2g
Protein: 24g

Keywords: Sous vide duck legs, sous vide duck confit, duck legs, confit