Duck Confit

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 0

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

• Step 1

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

• Step 2

  Broil at 475 for 7-10 minutes or until crispy

• Step 3

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

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