Duck Confit with Red Wine Mushrooms

The results are a traditional duck confit, cooked low and slow in it's own fat. Except, the method isn't traditional at all! It's made pretty simple using sous vide. Just season, cook, and finish off in the oven. The long cook in the sous vide bath inside an air tight sealed bag allows the duck fat to go nowhere except all over your duck and you're left with one tender and rich tasting duck leg.

Author

pratik114

Prep Time: 00:30

Recipe Time: 36:00

Temperature : 155F / 68.3C

Ingredients

• 2 duck legs
• Garlic powder
• 1 shallot, minced
• 8 oz baby bella mushrooms, sliced
• 1 tbsp butter
• 1/2 cup red wine
• Fresh thyme sprigs
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
2. Season your duck legs with salt, pepper, and garlic powder on both sides
3. Place your duck legs in a bag and cook for 36 hours at 155 F

Make your mushrooms and finish the duck legs under the broiler

1. Remove the duck legs from the bag and keep the duck fat inside the bag aside. Pat your duck legs dry with a paper towel and place onto a baking sheet
2. Set broiler to high. Meanwhile, take the duck fat from the bag and place it into a hot pan. Add shallots and cook for about 1 minute. Add your mushrooms, fresh thyme, and salt to the pan and continue to cook for about 2 minutes until the mushrooms are browned. Add red wine to the pan to deglaze and continue to cook until it reduces.
3. Place the duck legs under the broiler, skin side up, and allow the legs to nicely brown under the broiler, about 5 minutes. Make sure to keep an eye on them so they don't overcook
4. Meanwhile, remove the pan of mushrooms/red wine from heat once it's reduced. Add the butter and stir.
5. Remove the legs from the oven and serve with mushrooms plus any other sides you desire