Confit Duck Legs
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
Duck legs
2 cloves garlic minced
2 sprigs thyme
Kosher salt & fresh pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF
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Step 2
Season duck all over with salt and pepper. add the garlic to the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal.
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Step 3
Add sealed duck to water bath and cook for 36 hours. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down
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Step 0
The Duck can be kept in a refrigerator for a week if the vacuum bag is left sealed and immediately cooled by immersion in cold water when cooking is complete else it can be prepared for immediate consumption.
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Step 1
When ready to use, remove duck from bag and scrape away thyme sprigs and excess fat and juices.
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Step 2
Season the duck with Salt and pepper
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Step 3
It can be 1. Cooked in a 450°F (240°C) oven for 10 minutes on a rack...preferred as after removing from water bath they are very tender and this method browns all sides 2. Broiled until the meat is heated through and the skin is browned and crispy, about 7 minutes. 3. Seared in a very hot cast iron pan.....be careful or leg will fall apart