It’s finally here! We picked up some duck legs (who could resist, they were on sale!) and made something we’ve always wanted to make … duck confit. Using the sous vide we didn’t add any extra fat and only used 3 ingredients. Loved how it turned out tender and flavourful. I would finish it in a non-stick next time for a crispier skin. Either way, it would definitely impress … if you plan ahead.
Thyme or Rosemary
- Set the water bath to 155 degrees F.
- Generously Salt the Duck Legs.
- Put the salted duck legs, along with one garlic clove per leg and fresh herbs into a vacuum sealable bag. Double seal the bag.
- Place the sealed bag into the water bath and cook for 24-36 hours.
- Chill the duck legs in the fridge or an ice bath.
- For the final preparation, Preheat the oven to 500F.
- Carefully remove the duck from the packaging – like anything with skin coming out of the sousvide you’ll need to be careful as it’s very tender and delicate. Discard the garlic cloves and herbs.
- Remove any congealed duck fat and drippings.
- Place duck legs on a foil lined baking sheet and place in the oven until golden brown.
- Approximately 10 mins. Keep an eye on it, you don’t want to dry it out. The meat is already perfectly cooked. Alternatively, you can sear the duck legs in a non-stick skillet.
- Remove and serve immediately.