Sous Vide Duck Confit

Ingredients for 0

• Brine - 3l water

• Brine - 60g fine salt

• Brine - 36g granulated sugar

• Confit - 4 Duck Legs

• Confit - 80g Duck Fat

• Confit - 2 Bay Leaves

• Confit - 2 sprigs of thyme

• Confit - 3 cloves of garlic

Directions

• Step 1

  Prepare brine in long tub, blend solids into water

• Step 2

  Place duck legs in brine and chill in fridge for 24 hours

• Step 3

  Take duck out of brine and pat dry

• 

  Step 4

  Place duck fat, duck legs and garlic, thyme and bay leaves in Sous-vide bag and get full vacuum seal

• 

  Step 5

  Place on Annova for 12 hours at 76•c

• 

  Step 6

  Chill to 3 degrees and store in Fridge

• 

  Step 7

  To cook, reheat at 76•c for 30 mins in Annova

• Step 8

  Open bag and place legs on roasting tray

• 

  Step 9

  Cook in a pre-heated oven at 220•c for 20 minutes or until golden brown

• 

  Step 10

  Serve immediately

• Finishing Steps

• 

  Step 0

  Serve on “white risotto”

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