Sous Vide Duck Leg Confit
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Pro-level cooking techniques made simple.
Ingredients for 2
2 whole duck legs
3 sprigs fresh thyme
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
1/2 cup duck fat
2 bay leaves
Rub the duck with the thyme, salt, and peppercorns. Cover and refrigerate for 24 hours.
Set the Anova Sous Vide Precision Cooker to 170°F (76°C).
Remove the duck from the refrigerator, rinse, and pat dry with paper towels. Place duck, duck fat, and bay leaves in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the duck submerged.
When the timer goes off, remove the bag from the water bath. If serving immediately, remove the duck from the bag and season with salt and pepper.
Heat a nonstick skillet over medium-high heat for 2 minutes. Add the duck legs, skin side down, and cook until well-browned, about 5 minutes.
If you are not serving the duck immediately, leave the duck legs sealed in the bag. Refrigerate for up to two weeks. When ready to serve, remove the duck legs from the bag and scrape off excess fat. Sear, following the directions above.