Duck Confit

Anova Culinary

This is Duck Confit with crispy skin!


Parker Welch

Is it edible? I’ll cook it.

Prep Time: 00:30

Recipe Time: 16:00

Temperature : 176F / 80C



  1. Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
  2. French your duck legs (cut around the bone and pull at the top)
  3. Apply salt to both sides of your duck
  4. Add sugar to both sides of your duck
  5. Zest your orange and rub it on both sides of your duck legs
  6. Rub garlic on both sides of your duck
  7. Pull leaves from thyme and apply to your duck
  8. Bag your duck legs
  9. Put oil on both sides (only a small amount)
  10. Add bay leaf to meat side of legs
  11. Seal using the water immersion technique or vacuum sealer
  12. Cook for 16 hours

Broil And Serve

  1. Carefully pull your duck legs from their bags (don’t break skin)
  2. Scrape the bones with the the back of your knife to clean them up a bit
  3. Broil at 475 for 7-10 minutes or until crispy
  4. Serve! i use the duck fat to make other things so you can keep that!