Duck Confit with Red Wine Mushrooms

Ingredients for 2

• 2 duck legs

• Garlic powder

• 1 shallot, minced

• 8 oz baby bella mushrooms, sliced

• 1 tbsp butter

• 1/2 cup red wine

• Fresh thyme sprigs

• Salt

• Pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC

• 

  Step 2

  Season your duck legs with salt, pepper, and garlic powder on both sides

• 

  Step 3

  Place your duck legs in a bag and cook for 36 hours at 155 F

• Make your mushrooms and finish the duck legs under the broiler

• 

  Step 0

  Remove the duck legs from the bag and keep the duck fat inside the bag aside. Pat your duck legs dry with a paper towel and place onto a baking sheet

• 

  Step 1

  Set broiler to high. Meanwhile, take the duck fat from the bag and place it into a hot pan. Add shallots and cook for about 1 minute. Add your mushrooms, fresh thyme, and salt to the pan and continue to cook for about 2 minutes until the mushrooms are browned. Add red wine to the pan to deglaze and continue to cook until it reduces.

• 

  Step 2

  Place the duck legs under the broiler, skin side up, and allow the legs to nicely brown under the broiler, about 5 minutes. Make sure to keep an eye on them so they don't overcook

• Step 3

  Meanwhile, remove the pan of mushrooms/red wine from heat once it's reduced. Add the butter and stir.

• 

  Step 4

  Remove the legs from the oven and serve with mushrooms plus any other sides you desire

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