Duck Confit

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Is it edible? I’ll cook it.

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Recipe Temp 176 F / 80 C
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This is Duck Confit with crispy skin!

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

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC

  • Step 2

    French your duck legs (cut around the bone and pull at the top)

  • Step 3

    Apply salt to both sides of your duck

  • Step 4

    Add sugar to both sides of your duck

  • Step 5

    Zest your orange and rub it on both sides of your duck legs

  • Step 6

    Rub garlic on both sides of your duck

  • Step 7

    Pull leaves from thyme and apply to your duck

  • Step 8

    Bag your duck legs

  • Step 9

    Put oil on both sides (only a small amount)

  • Step 10

    Add bay leaf to meat side of legs

  • Step 11

    Seal using the water immersion technique or vacuum sealer

  • Step 12

    Cook for 16 hours

    • Broil And Serve

    • Step 1

      Carefully pull your duck legs from their bags (don’t break skin)

    • Step 2

      Scrape the bones with the the back of your knife to clean them up a bit

    • Step 3

      Broil at 475 for 7-10 minutes or until crispy

    • Step 4

      Serve! i use the duck fat to make other things so you can keep that!

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176 F / 80 C Recipe Temp
Recipe Time
Prep Time