Sous Vide Duck Confit

Easy to scale or pre-prepare

Author

Euan Littleford

Prep Time: 00:00

Recipe Time: 12:00

Temperature : 168.8F / 76C

Ingredients

• Brine - 3l water
• Brine - 60g fine salt
• Brine - 36g granulated sugar
• Confit - 4 Duck Legs
• Confit - 80g Duck Fat
• Confit - 2 Bay Leaves
• Confit - 2 sprigs of thyme
• Confit - 3 cloves of garlic

Directions

1. Prepare brine in long tub, blend solids into water
2. Place duck legs in brine and chill in fridge for 24 hours
3. Take duck out of brine and pat dry
4. Place duck fat, duck legs and garlic, thyme and bay leaves in Sous-vide bag and get full vacuum seal
5. Place on Annova for 12 hours at 76•c
6. Chill to 3 degrees and store in Fridge
7. To cook, reheat at 76•c for 30 mins in Annova
8. Open bag and place legs on roasting tray
9. Cook in a pre-heated oven at 220•c for 20 minutes or until golden brown
10. Serve immediately

Finishing Steps

1. Serve on “white risotto”