Duck Confit with Roasted Asparagus and Creamer Potatoes
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Ingredients for 4
8 domestic duck legs. If using wild, you may need to add duck fat.
4 tablespoons kosher salt
1 tablespoon paprika
1/2 tablespoon cumin
Cloves of 1 head of garlic
1.5 lbs creamer potatoes
1 lb asparagus
2 teaspoons Himalayan salt
Fresh rosemary sprigs
Balsamic glaze
Directions
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Step 1
Combine kosher salt, paprika and cumin.
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Step 2
Rub duck legs in salt mixture and let it marinate for 3-24 hours.
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Step 3
Rinse ducks legs and package. I like to package them in bags of 2. Add a couple cloves of garlic and a fresh sprig of rosemary, then seal.
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Step 4
At this point you will cook with the sous vide at 155.5 for 26 hours.
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Step 5
Once your 24 hours are up, remove duck legs from packaging reserving the cooking liquid.
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Step 6
Place quarted creamer potatoes and halved asparagus in a roasting dish. Pour reserved duck fat over your vegatables. Sprinkle with Himalayan salt and mix.
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Step 7
Roast vegetables at 375 for 25-30 minutes or until potatoes begin to brown and crisp. Stir occasionally.
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Step 8
Turn the oven up to 425 and place the duck legs on a cooling rack in a baking sheet. Roast for 15-25 until the skin browns and crisp.
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Step 9
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Finishing Steps
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Step 0
Plate your veggies, drizzle with a balsamic glaze and top with your freshly crisped duck legs.