Duck Confit
Is it edible? I’ll cook it.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 4
4 while duck legs
Salt
Sugar (1/4th the amount to your salt
Orange zest
Oil
Bay leaves (4)
Crushed or minced garlic
Fresh thyme
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
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Step 2
French your duck legs (cut around the bone and pull at the top)
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Step 3
Apply salt to both sides of your duck
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Step 4
Add sugar to both sides of your duck
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Step 5
Zest your orange and rub it on both sides of your duck legs
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Step 6
Rub garlic on both sides of your duck
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Step 7
Pull leaves from thyme and apply to your duck
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Step 8
Bag your duck legs
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Step 9
Put oil on both sides (only a small amount)
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Step 10
Add bay leaf to meat side of legs
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Step 11
Seal using the water immersion technique or vacuum sealer
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Step 12
Cook for 16 hours
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Broil And Serve
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Step 0
Carefully pull your duck legs from their bags (don’t break skin)
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Step 1
Scrape the bones with the the back of your knife to clean them up a bit
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Step 2
Broil at 475 for 7-10 minutes or until crispy
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Step 3
Serve! i use the duck fat to make other things so you can keep that!