Duck Confit
This is Duck Confit with crispy skin!
Author
Parker Welch
Is it edible? I’ll cook it.
Prep Time: 00:30
Recipe Time: 16:00
Temperature :
176F / 80C
Ingredients
- 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
- Set your Anova Sous Vide Precision Cooker to 176ºF / 80.0ºC
- French your duck legs (cut around the bone and pull at the top)
- Apply salt to both sides of your duck
- Add sugar to both sides of your duck
- Zest your orange and rub it on both sides of your duck legs
- Rub garlic on both sides of your duck
- Pull leaves from thyme and apply to your duck
- Bag your duck legs
- Put oil on both sides (only a small amount)
- Add bay leaf to meat side of legs
- Seal using the water immersion technique or vacuum sealer
- Cook for 16 hours
Broil And Serve
- Carefully pull your duck legs from their bags (don’t break skin)
- Scrape the bones with the the back of your knife to clean them up a bit
- Broil at 475 for 7-10 minutes or until crispy
- Serve! i use the duck fat to make other things so you can keep that!