Sous Vide Fried Duck Confit & Waffles

Anova Culinary

Imagine a brunch favorite, chicken and waffles, grew up. The overnight sous vide cook tenderizes the duck beyond belief, this wicked-flavorful dish is ready when you wake up. Pass the mimosas.


Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.

Prep Time: 12:00

Recipe Time: 12:00

Temperature : 155F / 68.3C



  1. Season duck with maple sugar and salt, seal or place in ziplock bag and refrigerate for 12 hours
  2. Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
  3. Place duck in water bath and sous vide for 12 hours.

Finishing Steps

  1. Heat canola oil to 375°F / 190°C
  2. Remove duck from bag, pat dry, and rest on a plate uncovered,
  3. Mix flour and cinnamon together in a bowl. Add duck legs and coat with flour.
  4. Dip each leg into the eggwash, then back into the seasoned flour mixture, coating with flour.
  5. Flash fry each duck leg for 2-3 minutes until golden brown, and serve drizzled with maple syrup over fresh waffles and eggs.