Sous Vide Duck Confit

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.


Duck Legs
Thyme or Rosemary


  1. Set the water bath to 155 degrees F.
  2. Generously Salt the Duck Legs.
  3. Put the salted duck legs, along with one garlic clove per leg and fresh herbs into a vacuum sealable bag. Double seal the bag.
  4. Place the sealed bag into the water bath and cook for 24-36 hours.
  5. Chill the duck legs in the fridge or an ice bath.
  6. For the final preparation, Preheat the oven to 500F.
  7. 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.
  8. Remove any congealed duck fat and drippings.
  9. Place duck legs on a foil lined baking sheet and place in the oven until golden brown.
  10. 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.
  11. Remove and serve immediately.

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