Sous Vide Fried Duck Confit & Waffles
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 Oreg ...
Ingredients for 2
2 duck legs
1/2 cup maple sugar
1 tablespoon kosher or sea salt
Waffles (made your favorite way, or frozen. We don't care!)
2 eggs, sunny side up
2 cups AP flour
1/2 teaspoon cinnamon
2 eggs, beaten
Canola oil for frying
Season duck with maple sugar and salt, seal or place in ziplock bag and refrigerate for 12 hours
Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
Place duck in water bath and sous vide for 12 hours.
Heat canola oil to 375°F / 190°C
Remove duck from bag, pat dry, and rest on a plate uncovered,
Mix flour and cinnamon together in a bowl. Add duck legs and coat with flour.
Dip each leg into the eggwash, then back into the seasoned flour mixture, coating with flour.
Flash fry each duck leg for 2-3 minutes until golden brown, and serve drizzled with maple syrup over fresh waffles and eggs.